March 2013

James Beard Award medallionShopping & Dining
Rob McDaniel named James Beard “Best Chef” semifinalist

Imagine being nominated for an Oscar and everyone knows it before you do. A similar situation arose early last week when SpringHouse Chef Rob McDaniel’s culinary peers and mentors started sending him congratulatory text messages. And he didn’t know why. Rob’s nomination wasn’t film related, but as a semifinalist for the James Beard Foundation’s "Best Chef: South" award – the Oscars of the culinary world. Not the typical Tuesday morning.

When asked about his reaction to the announcement, McDaniel said, "I’m not really sure how to answer that. Wow! It’s surreal. It’s one of those things that, when I think about it, I still don’t believe it."

The Foundation’s namesake was a champion of American cuisine who helped educate and mentor generations of professional chefs and food enthusiasts. The James Beard award is described as "Covering all aspects of the industry—from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more—the Beard Awards are the highest honor for food and beverage professionals working in North America."

The semifinals names Chef Rob amongst the 20 best chefs in the South, including such gastronomical Meccas as New Orleans. Five finalists will be chosen on March 18, with the winner announced May 6, at Lincoln Center in New York City.

Congratulations, Chef Rob and SpringHouse, for being selected for this noble distinction!

Learn more about the James Beard Foundation and the awards.
See the list of all 2013 semifinalists.
Read Bob Carleton’s article on AL.com.

This Month

Lamberth Named Chief Executive Officer of Russell Lands >

Levels are Rising! >

Rob McDaniel named James Beard “Best Chef” semifinalist >

Russell Forest Run a big success despite weather worries >

New Kowaliga and
Kaw-liga rapidly
taking shape >


Russell Marine to host women's boating class and annual In-Water Boat Show >

Alabama Smart Yards workshop slated for March 16 >

Live bunnies and chicks return to Crossroads in March >

Go to the RLOLM Explorer newsletter archive >

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