The James Beard Foundation today announced the semi-finalists for its 2016 Chef & Restaurant Awards, the most prestigious awards in food and drink in America.
Among the semifinalists for this 26th annual round of commendations, covering 21 categories, were six Jerseyans, three of them prominent professionals who have reached the Beard semifinals in previous years.
The eyebrow-raising part of the story is that the Beard Foundation (JBF) was not up to speed on who owns and runs one of the nominated establishments.
In its press release today, JBF named Marie Jackson, founder and esteemed baker of Flaky Tart in Atlantic Highlands as one of the 20 semifinalists in the OUTSTANDING BAKER category. Jackson was a semifinalist for Outstanding Baker last year as well. Flaky Tart has won NJM Readers’ Polls for Best Bakery (Central) and Critics’ Picks for Best Bakery.
But what the Foundation apparently didn’t know—until Flaky Tart’s Matthew Rosenzweig called and told them—is that he and Laura Martelli, the presiding bakers at Flaky Tart, who have been with Jackson since 2009, bought the business from her last October.
Just add coffee: pastries at Flaky Tart.
JBF, on its website, quickly replaced Jackson’s name on the Flaky Tart citation with that of Rosenzweig, 39, and Martelli, 29. The next day, its regular email newsletter to members contained the updated information.
“We’ve been running it for her, and when she put it up for sale, she came to us first,” Rosenzweig told me this evening. “Marie spent a lot of time in the kitchen over the years, and she wanted to spend more time with her family. She has two 13-year-old boys and a girl in elementary school. It does wear on you after awhile.
“We just saw Marie last week and showed her some things we fixed up,” Rosenzweig said. “She really liked it. And her husband helped us get going on the business side when we took over.”
I was not able to contact Jackson night.
Rosenzweig, from Manalapan, studied illustration and painting at the Rhode Island School of Design. Martelli studied psychology and art history at the University of San Diego before returning to her home state. They are both self-taught bakers. Rosenzweig worked for a time at Delicious Orchards in Colt’s Neck.
In the last few years, Rosenzweig said, he has developed several of the seasonal specialty tarts at the bakery, including the popular s’mores tart. Martelli created a number of the specialty cakes sold by the slice, also sandwiches, soups and other savory items.
Asked the obvious question, Rosenzweig laughed and said, “No, we’re just really good friends. We met at the bakery when we came to work for Marie in 2009. It’s been a great creative partnership.”
Well. Are you ready to read about the other semifinalists?
Joseph Cuccia, chef/co-owner of 17 Summer in Lodi—featured as one of the 30 Best New Restaurants in our current issue—was among 27 nominees for RISING STAR CHEF OF THE YEAR, defined as “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.”
Chef Joseph Cuccia and his sister, Jenna, co-owners of 17 Summer in Lodi
New Jersey had three semifinalists in the BEST CHEF: MID-ATLANTIC region, which covers New Jersey, Pennsylvania, Maryland, Delaware and Washington, D.C. The award is for “Chefs who have set new or consistent standards of excellence in their respective regions. Eligible 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.”
The Jersey Best Chef semi-finalists are:
Chefs Scott Anderson, left, and Mike Ryan of Elements. Photo by Stuart Goldenberg
—Scott Anderson, executive chef/co-owner of Elements in Princeton, a consistent presence on NJM’s annual Top 25 list for its eclectic, state-of-the-art cuisine, which combines advanced culinary technique and deep tradition (Western and Asian) in remarkable ways. The relocated (to downtown) and reconceived Elements received a 3.5-star review from NJM last fall.
Chef Joey Baldino of Zeppoli in Collingswood. Photo by David Michael Howarth.
—Joey Baldino, chef/owner of Zeppoli, a Collingswood restaurant dedicated to authentic Sicilian cooking and another repeat presence on our Top 25.
Baldino and Anderson have been semifinalists for Best Chef-Mid-Atlantic before.
—Dan Richer made his first appearance as a Best Chef: Mid-Atlantic semifinalist for his Razza Pizza Artigianale in Jersey City. He was a Rising-Star Chef semifinalist in 2011 for his first restaurant, the much loved Arturo’s Osteria & Pizzeria in Maplewood.
Chef Dan Richer, left, and Fred Shandler, partners in Razza, Jersey City
Razza has won consecutive NJM Critics’ Picks for Best Pizza in our 2014 and 2015 Jersey Choice Restaurant polls.
Congratulations to all the semifinalists. The Beard Foundation will announce the finalists on Tuesday, March 15. Winners will be feted at JBF’s annual gala, to be held for the second straight year in Chicago, on Monday, May 2.