The James Beard Foundation is asking food writers for nominees for its 2006 restaurant awards.
Do you folks wanna play? Keep it local and keep it real -- no looks, personality, politics or Seattle restaurants.
If you're gonna nominate your boyfriend, please have a compelling reason, and say why in the comments section.
OUTSTANDING RESTAURATEUR A working restaurateur, actively involved in multiple restaurants, who has set uniformly high standards as a creative force in the kitchen and/or in restaurant operations. Candidates must have been in the restaurant business for at least 10 years.
OUTSTANDING CHEF The working chef whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as a chef for the past five years.
OUTSTANDING RESTAURANT The restaurant that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Restaurant must have been in operation 10 or more consecutive years.
RISING STAR CHEF OF THE YEAR A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.
BEST NEW RESTAURANT A restaurant opened in 2006 that already displays excellence in food, beverage, and that is likely to make a significant impact in years to come.
OUTSTANDING PASTRY CHEF A chef or baker who prepares desserts, pastries or breads and who serves as a standard bearer of excellence.
OUTSTANDING SERVICE A restaurant in operation five or more years that demonstrates high standards of hospitality and service.
OUTSTANDING WINES & SPIRITS PROFESSIONAL A winemaker, brewer or spirits professional who has made significant impact on the wines and spirits industry.
OUTSTANDING WINE SERVICE A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff and efforts to educate customers about wine.
BEST CHEFS Chefs who have set new or consistent standards of excellence. Candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.