Sean Brock, Andy Ricker Get Shout-Outs in Cooking Light's Chef Awards

In the second annual Trailblazing Chef awards, Rouge Tomate and Vedge also win big
Staff Writer
Sean Brock

Peter Frank Edwards/Courtesy of Cooking Light November 2012

It's awards season again, and this time Cooking Light is dishing out superlatvies for their Trailblazing Chefs. Big winners include Sean Brock for The Culinary Preservation Award (for "his extraordinary crusade to restore the glory of Southern food by reintroducing local ingredients," Cooking Light writes), plus Andy Ricker for The Global Flavor Award.

Both aren't that surprising; Brock's James Beard Award was a win for Charleston and Southern cooking; Ricker is known for truly authentic Thai food (although Cooking Light prefers "respectful" since Ricker isn't Thai).

Other winners include Collin Donnelly of The Red Hen in Lextingon, Va., Jeremy Bearman of New York's Rouge Tomate, and Richard Landau and Kate Jacoby of Vedge in Philly. Check out the full list below.

Sean Brock: The Culinary Preservation Award
Restaurants: Husk and McCrady’s, Charleston, S.C.

Andy Ricker: The Global Flavor Award
Restaurants: Pok Pok, Portland, Ore., and Pok Pok Ny, Brooklyn, N.Y.

Collin Donnelly: The Small Town Chef Award
Restaurant: The Red Hen, Lexington, Va.

Jeremy Bearman: The Healthy Cooking Award
Restaurant: Rouge Tomate, New York City

Richard Landau and Kate Jacoby: The Produce Innovation Award
Restaurant: Vedge, Philadelphia

Greg Manning: The Neighborhood Chef Award
Restaurant: The Serenity Café, Toms River, N.J.

 

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