The James Beard Awards, the putative Oscars of the food world, are being held next Monday in New York City. We rounded up some of the Chicago nominees and asked them to share with us their thoughts on the awards, their work, and how they’ll celebrate if they win. We’ll be running their answers throughout the week.
On the docket: Sarah Grueneberg, who’s currently helming the kitchen at Spiaggia, which has been nominated for the Best Picture-esque award of Outstanding Service. Grueneberg has been with the restaurant since 2005, and took over as chef di cucina this past summer after the departure of Missy Robbins for New York.
On a scale of 1 to 10, how excited are you about your nomination?
Oh god, like 25. I’m super, super excited. It’s my first Beard Awards, since I only got promoted to this level in August of last year. It’s really exciting to be starting off and having all this fun new stuff. I think it’s great that the things chef do on a daily basis are acknowledge, that they get noticed. So it’s a definite pleasure.
What are you excited about for this year’s ceremony?
We’re only going to be in New York for a day, but I’m excited to see all the big-deal chefs. Also I worked for the Brennan family [who own famed restaurant Commander’s Palace] for 4 years in New Orleans, so to see Ella Brennan get the lifetime achievement award is really touching. It’s all really exciting for me.
Why being nominated is just like winning, and more — after the jump!
Who do you think is your biggest competition in your Beard category?
All of them! It’s a tough decision for the voter, for sure. I think it’s truly an honor just to be nominated, everyone who gets nominated deserves to be there. We’ve already won just by being nominated. It’s such an honor. I think we’ll all be on cloud nine just to be at the event.
If you win, how are you going to celebrate?
I do know that Tony [Mantuano, Spiaggia’s owner] and the gang have gone to the awards before, and every year they go to Blue Ribbon afterwards. So I’m looking forward to that, relaxing and having some champagne. But I think we’ll still go to Blue Ribbon anyway if we don’t win.
Do you think there’s anyone who deserves recognition for their culinary efforts who the Beards haven’t acknowledged?
I think this year’s list of nominees in all categories is great, and I’m excited that the theme [of the post-awards gala] is “Women in Food.” Missy Robbins, who was the chef here before I took this position, who was my chef, is now the chef at A Voce in New York and she’ll be cooking at the event, though she isn’t nominated. I hope that she’ll get some recognition soon!
Besides Blue Ribbon, where are you planning to eat while you’re in New York?
Last time I was there I at at Convivioand it was amazing, I really want to go back, but there are so many places – I’ve got to go somewhere new. The Blue Ribbon team really does a great job, both the sushi and the brasserie. Our hotel has Blue Ribbon Sushi right in the building so I’ll definitely check that out. Some sushi right off the plane — you can’t beat it.
For more pre-Beard interview goodness, check out our Q&As; with Monica Eng & Phil Vettel, Paul Kahan, Mike Sula, and Koren Greiveson, and and Brian Duncan.
