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Event
2017 Garden State Culinary Arts Awards Ceremony
Chefs and restaurants, farmers and food artisans, professionals in wine, beer and spirits, specialty food markets and legends in all things culinary in New Jersey have been named finalists for the inaugural Garden State Culinary Arts Awards (GSCAA).
The awards will be presented in a ceremony and reception to be held from 5pm to 8pm on Sunday, May 7 at HerSpace Breast-Imaging and Women's Wellness Center in Eatontown.
The evening's schedule will be as follows: a welcome reception (with bubbly and snacks) from 5pm to 5:45pm; the ceremony follows until 7pm; and then a reception from 7pm to 8pm, with ten to twelve small plates (prepared by an award-winning culinary school team!) and artisan wines.
The GSCAA is happy to announce that Amy Niles, president and CEO of WBGO public radio in Newark, will serve as master of ceremonies for the evening. A former Broadway performer, Amy has not only tackled the world of arts and music but is also a bona fide food enthusiast and supporter of local restaurants and farms.
The juried awards program honors achievement and excellence in a variety of culinary arts enterprises in the Garden State. During the past year, the seven-member GSCAA Committee and a statewide body of judges - each largely comprised of food journalists - mined New Jersey for candidates for consideration for the awards. After winnowing down the names in each category to 10 nominees, the committee and judges voted in a first round of balloting tabulated by the independent accounting firm Sobel & Co., LLC, in Livingston.
The top three vote-getters in each category were deemed finalists. In a second round of voting, the winners will be selected and announced at the gala ceremony on May 7.
FINALISTS FOR THE GARDEN STATE CULINARY ARTS AWARDS:
BEST RESTAURANT
A restaurant in operation in New Jersey for at least five years that displays overall excellence and consistency of quality in food, atmosphere and service and has set high standards in the industry.
* A Toute Heure, Cranford
* Cucharamama, Hoboken
* The Frog and the Peach, New Brunswick
BEST CHEF
A chef in a professional capacity in New Jersey for at least five consecutive years whose accomplishments have served to inspire, educate and set standards in both the state and the industry.
* Scott Anderson, Elements, Princeton, and Mistral, Princeton
* Andrew Drew Araneo, Drews Bayshore Bistro, Keyport
* Ryan DePersio, Fascino, Montclair; Battello, Jersey City; The Kitchen Step, Jersey City
BEST NEW RESTAURANT
A restaurant opened in the previous calendar year (2016) that displays excellence in food and service, already has established a distinctive voice and promises to set high standards for years to come.
* Barrio Costero, Asbury Park
* Common Lot, Millburn
* Graze, Little Silver
BEST CASUAL RESTAURANT
An informal, moderately priced, independently owned eatery with high-quality food that reflects the character of New Jersey and/or its surrounding community. Must have been in operation for at least five years.
* Broad Street Diner, Keyport
* DeLorenzos Tomato Pies, Robbinsville
* The Pop Shop, Collingswood
OUTSTANDING FARMER
A farmer whose primary income is derived from agricultural pursuits and has demonstrated significant talent and skill in the profession, as well as setting consistent standards of excellence. Must have been working as a farmer for at least five years.
* Matthew Bruckler III, JAHs Creation Organic, Egg Harbor Township
* McCormack Family, McCormack Farms, Middletown
* Peter, John and Rebecca Melick, Melicks Town Farm, Oldwick, Tewksbury Township
OUTSTANDING PASTRY CHEF/BAKER
A pastry chef or baker working in a professional capacity in New Jersey for at least three years in a restaurant, café, bakery or other public outlet who has displayed overall excellence in pastries, desserts and/or bread-making.
* Biemiller Family, McMillans Bakery, Westmont
* Fernandez Family, Argentina Bakery, Union City
* Debbie Mumford, Mumfords Culinary Center, Tinton Falls
OUTSTANDING WINE PROFESSIONAL
A wine professional working in New Jersey who has proven skills and talent and has had a significant positive effect on the industry.
* Nicholas Harary, owner, Restaurant Nicholas, Middletown
* Nick Pizzonia, vice president, Court Liquors, West End, Long Branch
* Chuck Russo, owner, Carlo Russo Wine and Spirit World, Ho-Ho-Kus
OUTSTANDING BEER PROFESSIONAL
A beer professional working in New Jersey who has proven skills and talent and has had a significant positive effect on the industry.
* Augie Carton, co-founder, Carton Brewing Company, Atlantic Highlands
* Michael Kane, president/founder, Kane Brewing Company, Ocean Township
* Gene Muller, founder, Flying Fish Brewing Company, Somerdale
OUTSTANDING SPIRITS PROFESSIONAL
A spirits professional working in New Jersey who has proven skills and talent and has had a significant positive effect on the industry.
* Brant Braue, owner and master distiller, Jersey Artisan Distilling, Fairfield
* Russell Lewis, owner, Michael Johannsen, head bartender, Watermark, Asbury Park
* Bryan Mack, bartender, Verve, Somerville**
**Mack was placed on the ballot before his death in January. The committee decided to keep his name there to honor his work and memory; he was one of the three top vote-getters in this category.
RISING STAR CHEF
A chef age 30 or younger as of the previous calendar year whose accomplishments and talent already have served to inspire and impress and promise to set standards for years to come. Must have worked in a professional capacity as a chef for a minimum of three years, including two years in New Jersey.
* Christopher Atamian, chef/owner, Porcini, Highlands
* A.J. Capella, chef de cuisine, The Ryland Inn, Whitehouse, Readington Township
* Jacqueline Platzer, assistant culinary director, PJW Restaurant Group, Haddonfield
OUTSTANDING FOOD MARKET
An established, independently owned retail food market that demonstrates a high level of quality in goods offered, service to its customers and devotion to its community. Must have been in operation for at least five years.
* The Cheese Cave, Red Bank
* Delicious Orchards, Colts Neck
* Market Basket, Franklin Lakes
OUTSTANDING FOOD ARTISAN
A food artisan who has demonstrated significant talent and skill in their chosen genre and has set new or consistent standards of achievement and excellence. Must have been working in the genre for at least three years.
* Gabrielle Carbone and Matthew Errico, The Bent Spoon, Princeton
* Eran Wajswol, Valley Shepherd Creamery, Long Valley
* Jonathan and Nina White, Bobolink Dairy and Bakehouse, Alexandria Township
GARDEN STATE CULINARY LEGEND
A food professional, institution or restaurant with a rich, storied history of high standards, commitment, accomplishment and influence. The contributions of the person, place or institution to the culinary arts in New Jersey must have affected residents in positive ways for at least 10 years.
* D'Artagnan, Union
* Knife & Fork Inn, Atlantic City
* Chris Mumford, co-owner, Mumfords Culinary Center, Tinton Falls
The executive committee includes: chairman Peter Genovese, food/features writer, NJ Advance Media and nj.com; Anthony Ewing, the founder of EthnicNJ.com, John Howard-Fusco, a food writer and founder of Eating in South Jersey; Marie Jackson, an Atlantic Highlands-based James Beard-recognized pastry chef; Shannon Mullen, staff writer for The Asbury Park Press; Tammy Paolino, regional features content strategist for The Courier Post/USA Today Network; and Elisa Ung, a writer and editor and the former restaurant reviewer and dining columnist for The Record and northjersey.com.
Andrea Clurfeld, who did not participate in the voting, is the founder of the GSCAA and the awards administrator.
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LocationHerSpace (View)
300 Route 35 South
Eatontown, NJ 07724
United States
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