Canlis up for two James Beard awards, again

Posted on February 17th, 2011 by master

No matter what Canlis seems to consistently make it on the list for the annual James Beard Foundation Awards–in not just one category, but two. The JBF, a non-profit, honors the best cuisine nationwide “To celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.”

For the second year in a row Canlis is up for two distinctive awards as a semifinalist in both the “Outstanding Restaurant” and “Outstanding Wine Service” categories.

Other Seattle restaurants on the semifinalist list this year include Joule (honoring chefs Seif Chirchi and Rachel Yang in the “Best Chef: Northwest” category), Sitka & Spruce chef Matt Dillon (also up for BCN), and Spring Hill chef Mark Fuller (BCN), Staple & Fancy Mercantile’s Ethan Stowell (BCN), Spinasse’s Jason Stratton (BNC), Staple & Fancy Mercantile (“Best New Restaurant”), Poppy’s Jerry Traunfeld (for “Outstanding Chef”), and Tom Douglas (of Dahlia Bakery, Dahlia Lounge, Etta’s, Lola, Palace Kitchen, Seatown Seabar & Rotisserie, and Serious Pie for “Outstanding Restaurateur”).

Check out the full lit of semifinalists here (.pdf).

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