Addison, the critically acclaimed restaurant at The Grand Del Mar, was nominated Wednesday for two James Beard Awards, considered the Oscars of the food world.
Executive chef William Bradley was named a semifinalist for Best Chef: West. Addison’s wine program, which is overseen by wine director Elizabeth Huettinger, earned a nod in the category of Outstanding Wine Program.
Wednesday’s nominations, which were the only ones for a restaurant in San Diego, were the third time each that Bradley and the wine program have competed for a James Beard award.
“Every time you see your name on that list, it’s always exciting,” said Bradley, 39.
“The James Beard Awards are an American culinary legacy, with (previous winners) like Charlie Trotter and Thomas Keller ... these are the biggest figures.”
The roster of 20 semifinalists in each category will be shortened to five finalists on March 24. The winners will be announced at a ceremony in Chicago on May 4.
Bradley’s category, which recognizes “chefs who have set new or consistent standards of excellence in their respective regions,” includes some of the biggest names on the national dining scene. Celebrity chefs Tyler Florence and Ludo Lefebvre are semifinalists, as are recent three-Michelin star recipients Joshua Skenes, of Saison, and Corey Lee, of Benu, both in San Francisco.
“This category is always one of the strongest in the country, because you’ve got Vegas, all of California and Hawaii,” Bradley said.
Huettinger, 29, said what sets Addison apart in the category of Outstanding Wine Program, which is national, is “the breadth and depth you typically don’t see on the list of places nominated.”
Addison’s wine list includes 3,600 different selections, “everything from Cristal rosé to an obscure Italian producer you’ve never heard of,” she said.
Previous San Diego James Beard nominees include Carl Schroeder, chef-owner of Market in Del Mar, and Ralph Rubio, who in 2009 was a semifinalist for Outstanding Restaurateur of the Year
The Grand Del Mar, which opened in 2007, is owned by U-T San Diego Publisher “Papa” Doug Manchester.
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