The James Beard Foundation Awards, held earlier this week, are pretty much the Oscars of the food world. The awards recognize chefs, cookbooks, bar and wine programs, and more. A big congrats to all the winners, but especially to those right here in Dixie, many of whom have contributed to the pages of G&G. Check out the stories and recipes below featuring some of the South’s finest, and for a full list of all the winners, click here.

Best Chef: South (AL, AR, FL, LA, MS)
Chris Hastings
Hot and Hot Fish Club
Birmingham, AL

>Read Chris Hastings’ Good Dog Essay
>Get Chef Hastings’ recipe for Cinderella Pumpkin Soup

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Hugh Acheson
Five and Ten
Athens, GA

>Get Chef Acheson’s recipe for Braised Quail with Leeks, Dates, and Cider


Linton Hopkins
Restaurant Eugene
Atlanta, GA

>Get Chef Hopkins’ recipe for Wild Rice Casserole with Mushrooms

Book Awards
American Cooking Category
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen
by Hugh Acheson

>Get Chef Acheson’s recipe for Bourbon and Spicy Ginger Soda cocktail from the book

Baking and Dessert Category
Jeni’s Splendid Ice Creams at Home

by Jeni Britton Bauer

>Read more about Jeni’s Splendid Ice Creams in Nashville, TN. And yes, you can order her ice cream by mail.