Quick Six With... James Beard-Nominated Bar Managers Eric Johnson of Bar Agricole and Jeffrey Morgenthaler of Clyde Common

Quick Six With... James Beard-Nominated Bar Managers Eric Johnson of Bar Agricole and Jeffrey Morgenthaler of Clyde Common

 

By Courtney Walsh, West Coast Editor

Every year, the James Beard Foundation recognizes a number of the nation's top food and beverage industry professionals with its annual award series that honors excellence in the restaurant industry.

Securing even just a James Beard award nomination is one of the most coveted honors in the food and beverage industry, and a win cements a chef or bar director's elite status for life. While the finalists for the awards have been announced, the winners in each of the categories are set to be revealed on May 2nd at the annual awards gala. 

In the meantime, we sat down with two of the James Beard Award nominees and beverage industry pros Eric Johnson, bar manager at Bar Agricole, and Jeffrey Morgenthaler, bar manager at Clyde Common, to ask the duo six quick questions. 

Read More

Sound Bites: 2016 James Beard Award Semi-Finalists

Sound Bites: 2016 James Beard Award Semi-Finalists

It’s that time of year again. Last week, the James Beard Foundation announced the 2016 semi-finalists. On March 15th, the finalists will be chosen. No matter, making any round of the JBFAs is an honor and a privilege to both rising culinary stars and vets who continue to innovate their dishes, cocktails, and/or concepts. Below, we gather some of the best sound bites from the past year of semi-finalists we have had the privilege of interviewing and filming with. Make sure to check out the full list of semi-finalists here.

James Rigato, owner at Mabel Gray in Hazel Park, MI
Nominated for: Best New Restaurant

On business so far at Mabel Gray:
“We handwrite the menu; it’s about an 8-12 item menu and it changes 25-50 percent a day. Most dishes don’t last longer than a week. A couple of dishes I kept around like this crazy fried (savory) banana (with cilantro and jalapeño) I kept around … it’s important to have offerings for people to talk about, come in and check out.”

Read More