Four Indiana chefs are Beard award semifinalists

Feb 18th, 2015 | by Eat Drink Indy | News, Restaurants

The James Beard Foundation announced the semifinalists for its Restaurant & Chef Awards, and four Indiana chefs made the list.

Indy’s Greg Hardesty of Recess and Micah Frank of Black Market are semifinalists for Best Chef Great Lakes Region, along with Bloomington chefs David Tallent of Restaurant Tallent and Daniel Orr of FARMbloomington. It’s Tallent’s ninth time on the semifinalist list and Hardesty’s fourth. The Great Lakes region includes Indiana, Illinois, Ohio and Michigan.

“It’s always nice to be recognized,” Tallent said after the announcement of last year’s semifinalist list, “to know there are people that recognize the hard work and the passion that goes into what we do. I appreciate it.”

David Tallent, chef/owner at Restaurant Talent in Bloomington and a nine-time James Bear Foundation Restaurant & Chef Awards semifinalist.

David Tallent, chef/owner at Restaurant Tallent in Bloomington and a nine-time James Beard Foundation Restaurant & Chef Awards semifinalist.

Mike, Nick and Simon Floyd, owners of Three Floyds Brewing in Munster, are also semifinalists in the national Outstanding Wine, Spirits or Beer Professional category.

The Beard awards are known as the Oscars of the food world. Following the announcement of the semifinalists, often referred to as the “long list,” judges will vote to select five nominees in each category.

The “short list” of finalists will be announced March 24. A second round of voting will determine the winners, who will be announced at a gala in Chicago May 4.
— Jolene Ketzenberger

 

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