Sibling duo Evrim and Evin Dogu, co-owners of Sub Rosa Bakery, are both named as semifinalists for Outstanding Baker.
Dallas has seen semifinalists in multiple categories the last few years - and a lot of familiar names nominated multiple years running - but no wins, save for Observer writer Alice Laussade's 2013 win for humor in food writing. Candidates must not have been nominated for a James Beard Foundation chef award in the past five years.
Mike Randolph, acclaimed chef at Publico and Randolfi's in the Delmar Loop in University City, in his restaurant Publico Tuesday, Dec. 13, 2016.
At 9:30 this morning (February 15), the foundation will be announcing Restaurant and Chef Award semifinalist nominees live on its Twitter feed.
Kelly Fields, pastry chef and partner in Willa Jean café and bakery, is back for the fourth year as a nominee for this national award. Anderson has been known for her rustic Church Hill restaurant Metzger Bar & Butchery, but it's the much-acclaimed Brenner Pass in Scott's Addition that landed her on this year's list. Joe Kindred of Kindred in Davidson is on the list for Best Chef: Southeast.
David Bauer, of Farm & Sparrow, has been nominated for Outstanding Baker.
Last year, the Best Chef: South award went to Rebecca Wilcomb of Herbsaint.
Lena Sareini, pastry chef at Detroit's Selden Standard, at 3921 Second, is listed as a semifinalist for "Rising Star Chef of the Year".
Bacchanal, the wine shop that morphed into a wine bar, wine garden and unique oenophile oasis in the Bywater, is nominated alongside more traditional restaurants around the country.