¡SABOR LATINO!
LATIN FLAVOR

THE 14TH ANNUAL JAMES BEARD FOUNDATION AWARDS
CELEBRATE THE SPICY, SULTRY FLAVORS OF LATIN AMERICA
MONDAY, MAY 10, 2004

New York, March 2004 – The James Beard Foundation is turning up the heat at the New York Marriott Marquis for “Sabor Latino! - Latin Flavor,” the theme of the 14th Annual James Beard Foundation Awards Ceremony and Reception, to be held Monday, May 10, 2004. More than two-dozen chefs from around the United States and abroad will represent the sizzling cuisines of Latin America, including Argentina, Brazil, Cuba, Colombia, Dominican Republic, Mexico, Peru, Puerto Rico, Uruguay, Venezuela, and others.

The team overseeing the reception gala will be somewhat of a family affair. Zarela Martinez, executive chef and owner of the restaurant Zarela in New York City and her son, Aaron Sanchez, executive chef and owner of Paladar, also in New York City, will serve as reception executive chefs. They come from three generations of cookbook writing. Zarela is author of three cookbooks focusing on the regional cooking of Mexico: The Food and Life of Oaxaca, Food from My Heart and Zarela’s Veracruz. Aaron is author of the cookbook, La Comida Del Barrio: Latin American Cooking in the U.S.A., which explores the vibrant cuisines of Latin-American neighborhoods throughout the U.S. Zarela’s mother, Aida Gabilondo is author of Mexican Family Cooking.

The Executive Wine Coordinator for the Awards is Michael Greenlee. As the Wine Director for Gotham Bar and Grill, Greenlee oversees Gotham’s 900-selection wine program. His post at the restaurant regularly steals him away to locales such as France, Italy and California’s Napa Valley to explore and increase the integrity of his craft. He also serves as co-chair of the New York City chapter of the American Sommeliers Association, sharing his passion for the wine life with other local visionaries.

“The popularity and influence of Latin cuisines has grown tremendously at all levels of the restaurant industry,” said Len Pickell, president of The James Beard Foundation. “The awards reception will showcase some of the most important talent in this country, and feature some of the best chefs from Latin America. It is sure to be one of our most colorful and flavorful awards galas.”

“In selecting the chefs for the reception, we focused on both traditional and ‘Nuevo Latino’ styles of cooking. Some of the chefs will be preparing dishes they grew up with in their native countries; others will be offering dishes with new world flavors born in the Unites States,” said Zarela Martinez.

The co-hosts of the awards show will be actors Maria Conchita Alonso and Mario Lopez. Alonso was born in Cuba and raised in Venezuela. Her film and stage credits include “Moscow on The Hudson,” “The Running Man,” “Colors” and, on stage “Kiss of the Spider Woman.” Lopez, who is a native of San Diego, has appeared in the hit television series “Saved by the Bell” and was host of NBC’s reality show “The Search for the Most Talented Kid in America.” His film credits include “Colors,” and “Outta Time.”

The James Beard Foundation Awards honor food and beverage industry professionals in America for their achievements. They are the nation’s most prestigious award for culinary professionals. More than 1,600 food and beverage industry leaders are expected to attend the event, which is also open to the public. For ticket information, call The James Beard Foundation Awards ticket line: 212-367-9490 starting March 1. Ticket prices are $250 for Foundation members and $300 for the general public, which includes admission to the ceremony and reception. The American Express® Card is the Official Card of The James Beard Foundation Awards.

At a related event, on Friday, May 7, The James Beard Foundation will present its 12th Annual Journalism Awards during an invitation-only dinner at the Grand Hyatt Hotel, New York. The evening’s theme will be “Caribe - Flavors of the Spanish Caribbean,” and it will feature top chefs from Puerto Rico, the Dominican Republic, and Cuba. Guest chefs include Cesar Fernandez, Tangerine at the Water Club, Isla Verde, San Juan, Puerto Rico; Jose Garces, Alma de Cuba, Philadelphia; Philippe Mongereau, Casa de Campo Hotel & Resort, Dominican Republic; and Roberto Treviño, The Parrot Club, Old San Juan, Puerto Rico. Anthony Arbeeny and Eddie Wing Cheung, The Grand Hyatt Hotel, New York, will serve as host chefs. This event is open to journalists by invitation. Admission is $95 per person. To assure objectivity in reporting, The James Beard Foundation underwrites the Journalism Awards program with no outside sponsorship.

For lists of nominees, past and current, log onto www.jamesbeard.org. This website also lists all events pertaining to The James Beard Foundation as well as membership information.

Established in 1990, The James Beard Foundation Awards recognize cookbook authors, restaurants, chefs, food and beverage journalists, broadcasters, and restaurant and graphic designers. More than 60 awards will be presented. Each winner will receive a bronze medallion engraved with the image of James Beard. To select the winners, independent volunteer panels of more than 500 food and beverage professionals from around the country vote on specific award categories.

The Awards program is funded by The James Beard Foundation with generous support from corporate sponsors and food and beverage organizations including All-Clad Bakeware; All-Clad Cookware; American Express Company; Cattlemen's Beef Board and National Cattlemen's Beef Association; Chefwear; Colavita Extra Virgin Olive Oil; D’Artagnan; Ecolab; Gallo of Sonoma Winery; Hudson Valley Foie Gras; illy caffè North America, Inc.; KitchenAid Home Appliances; Kobrand Corporation; Long Island Wine Council; Melissa’s; Rosenthal China; Rums of Puerto Rico; S.Pellegrino; Smithfield Foods; Trapiche – The Leading Wines of Argentina; Viking Range Corporation.

The James Beard Foundation is a not-for-profit 501(c)(3) organization dedicated to furthering the practice and appreciation of the culinary arts. The Foundation, located in Greenwich Village, at the historic James Beard House, was established in 1985 in memory of the late cookbook author, journalist, chef, and teacher James Beard, the “father of American gastronomy.” For membership information, call 800-36-BEARD or 212-627-2308.

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THE 14TH ANNUAL JAMES BEARD FOUNDATION AWARDS GALA RECEPTION

¡Sabor Latino! ~ Latin Flavor

Following The 14th Annual James Beard Foundation Ceremony
Monday, May 10, 2004 ~ The New York Marriott Marquis, New York City

Awards Reception Co-Executive Chefs

Zarela Martinez,
Restaurant Zarela, New York, NY
&
Aarón Sanchez,
Paladar, New York, NY

Awards Reception Executive Wine Coordinator
Michael Greenlee, Gotham Bar & Grill, New York, NY

Featured Chefs (the regional cuisines the chefs will represent appear in parentheses):

1. Claudio Aprile, Senses Bakery & Restaurant, Toronto, Canada, (Uruguay)

2. Wilo Benet, Pikayo, San Juan, PR, (Puerto Rico)

3. Michelle Bernstein, Azul, Miami, FL, (Argentina)

4. Joanne Bondy, Ciudad D.F., Dallas, TX, (Mexico)

5. Dunia & Espartaco Borga, La Duni, Dallas, TX, (Latin America)

6. Martin Castillo, Limon, San Francisco, CA, (Peru)

7. Erio G. Cavalieri IV, ProChile, The Chilean Trade Commission (Chile)

8. New York, NY Michael Cordua, Artista, Houston, TX, (Nicaragua)

9. Michael Cressotti, Sushi Samba 7, New York, NY, (Brazil)

10. Edwyn Ferrari, Mixx at the Borgata, Atlantic City, NJ, (Dominican Republic)

11. Adolfo Garcia, RioMar, New Orleans, LA, (Panama)

12. Carmen Gonzalez, Carmen the Restaurant, Coral Gables, FL, (Puerto Rico)

13. Robbin Haas, Chispa, Coral Gables, FL, (Latin America)

14. Ramiro Jimenez, Noche, New York, NY, (Latin America)

15. Edgar Leal, CACAO, Coral Gables, FL, (Venezuela)

16. Dona Lucinha and Elza Nunes, Dona Lucinha, Belo Horizonte, Minas Gerais, Brazil, (Brazil)

17. Francis Mallmann, Patagonia West, Westhampton Beach, NY, (Argentina)

18. Rafael Palomino, Sonora, Port Chester, NY, (Colombia)

19. Guillermo Pernot, ¡Pasion!, Philadelphia, PA, (Argentina)

20. Maricel Presilla, Zafra, Hoboken, NJ, (Cuba)

21. Douglas Rodriguez, OLA, New York, NY, (Cuba)

22. Pedro Miguel Schiaffino & Arturo Rubio, Huaca Pucllana, Lima, Peru, (Peru)

23. Richard Sandoval, Pampano, New York, NY, (Mexico)

24. Roberto Santibañez, Rosa Mexicano, New York, NY, (Mexico)

25. Priscila Satkoff, Salpicón!, Chicago, IL, (Mexico)

26. Guillermo Tellez, "C" at the One & Only Palmilla Resort, Los Cabos, Mexico (Mexico)

27. Raquel Torres, La Churreria del Recuerdo, Veracruz, Mexico, (Mexico)

28. M.J. Brando & Michael Formichella, The Smithfield Innovation Group, Buffalo Grove, IL, presented by
Smithfield Foods*

29. Jose Cedeño, Hyatt Dorado Beach Resort & Country Club, Dorado, Puerto Rico, presented by
Rums of Puerto Rico*

30. Pascal Condomine, D’Artagnan, Newark, NJ, presented by D’Artagnan*

31. Andrew Faulkner and Chris Faulkner, Melissa’s, Los Angeles, CA, presented by Melissa’s*

32. Michael Ginor, Hudson Valley Foie Gras, Great Neck, NY & Kirk Avondoglio, Perona Farms, Avondale, NJ presented by Hudson Valley Foie Gras*

Awards Coordinating Chef: Robert Cacciola, The James Beard Foundation

* sponsor chef

Press Contacts: Melanie Young, Awards Director, 212-620-7027 ext. 303, melanieyoung@myoungcom.com; Dawn Padmore, Awards Manager, 212-620-7027 ext. 302, dpadmore@myoungcom.com; Jennifer Cohan, Media Relations, 212-620-7027 ext. 309, jcohan@myoungcom.com; Jeanne Wilensky, Public Relations Director, The James Beard Foundation, 718-435-5569, jwpr11@aol.com