美國(guó)最佳廚師獎(jiǎng)揭曉 紐約酒館主廚獲獎(jiǎng)

    食品伙伴網(wǎng)訊      據(jù)外媒報(bào)道，5月4日紐約市知名餐廳格雷莫西小酒館（Gramercy Tavern）主廚安東尼（MichaelAnthony）獲詹姆斯.畢爾德基金會(huì)（James BeardFoundation）美國(guó)最佳廚師獎(jiǎng)。

    據(jù)報(bào)道，位于紐約北，實(shí)現(xiàn)“從農(nóng)場(chǎng)到餐桌”理念的先驅(qū)“石谷倉(cāng)藍(lán)丘”（Blue Hill at Stone Barns），則獲得最佳餐廳的殊榮。詹姆斯.畢爾德獎(jiǎng)素有餐飲界的奧斯卡金像獎(jiǎng)美稱。

    福桃牛奶吧（Momofuku Milk Bar）的托西（Christina Tosi）榮獲美國(guó)杰出糕點(diǎn)廚師獎(jiǎng)；蘇利文街烘焙坊（Sullivan Street Bakery）的雷希（Jim Lahey）成為杰出烘焙師傅獎(jiǎng)首位獲獎(jiǎng)人；巴塔（Batard）則勇奪最佳新餐廳獎(jiǎng)。

    部分原文報(bào)道如下：

    （Reuters） - Michael Anthony of the venerable Gramercy Tavern in New York City was recognized as the best U.S. chef by the James Beard Foundation on Monday, while Blue Hill at Stone Barns, a pioneer of the “farm-to-table” movement just north of the Big Apple, took the best restaurant honor.

    On the biggest night of the year for the U.S. restaurant industry, New York chefs and restaurants collected other top prizes.

    Christina Tosi of Momofuku Milk Bar was named outstanding U.S. pastry chef, while Jim Lahey of Sullivan Street Bakery became the first winner of the foundation's outstanding baker award. Batard collected the prize as best new restaurant.

    原文鏈接：<http://www.reuters.com/article/2015/05/05/us-food-awards-jamesbeard-idUSKBN0NQ05M20150505>