James Beard Foundation Announces 2019 Restaurant and Chef Semifinalists – 7 Named from Charleston, S.C.

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New York, NY? (Restaurant News Release)? The James Beard Foundation announced today its list of Restaurant and Chef Award semifinalists in advance of the 29th annual James Beard Awards. The prestigious group of semifinalists across all categories represents a wide collection of culinary talent, from exceptional chefs and dining destinations nationally and across ten different regions to the best new restaurants, outstanding bar, outstanding baker, and a rising star chefs 30 years of age or under. The full list of 2019 semifinalists can be reviewed at the end of the press release or directly at the James Beard Foundation website.

The Foundation will announce the final nominees for all Award categories during a press conference in Houston, hosted by James Beard Award–winning chef Hugo Ortega at his namesake Mexican restaurant, Hugo’s, on Wednesday, March 27th, 2019. The event will take place at 9:00 A.M. CT / 10:00 A.M. ET and will be streamed live online (details coming soon on the Foundation’s website) and the nominees will be live-tweeted via the James Beard Foundation Twitter feed at twitter.com/beardfoundation.

This year, 7 semi-finalists have come from the Lowcountry including nominees for Pastry Chef, Best Restaurant, Best Restaurateur, Outstanding Wine Program, Outstanding Wine, Spirits or Beer Producer, Rising Chef and Best Regional Chef. All nominees are in bold.

Overview of Restaurant and Chef Awards Process

The James Beard Foundation holds an online open call for entries beginning in mid-October of each year. Entries received, along with input solicited from an independent volunteer group of more than 250 panelists around the country, are reviewed by the Restaurant and Chef Committee to determine eligibility and regional representation. Based on the results and eligibility requirements for each award, the committee then produces a nominating ballot that lists the semifinalists in each of the 21 Restaurant and Chef Award categories. The list of semifinalists is then voted on by more than 600 judges from across the country to determine the final nominees in each category. The same group of judges, which comprises leading regional restaurant critics, food and wine editors, culinary educators, and past James Beard Award winners, then votes on the nominees to select the winners. Tabulations to determine the nominees and winners are done by independent auditors Lutz & Carr. The governing Awards committee, board of trustees, and staff of the James Beard Foundation do not vote, and the results are kept confidential until the presentation of winners in May. James Beard Awards policies and procedures can be reviewed at jamesbeard.org/awards/policies.

2019 James Beard Awards
Restaurant and Chef Award Semifinalists and Award Criteria

Best New Restaurant

A restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come.

  • Adda Indian Canteen, NYC
  • Andiario, West Chester, PA
  • Angler, San Francisco
  • Atomix, NYC
  • Bardea Food & Drink, Wilmington, DE
  • Bavel, Los Angeles
  • Bywater American Bistro, New Orleans
  • Canard, Portland, OR
  • Celeste, Somerville, MA
  • Chickadee, Boston
  • Elle, Washington, C.
  • The Elysian Bar, New Orleans
  • Folk, Nashville
  • Frenchette, NYC
  • Kyoten, Chicago
  • Larder Delicatessen and Bakery, Cleveland
  • Lineage, Wailea, HI
  • Majordomo, Los Angeles
  • Marrow, Detroit
  • Nyum Bai, Oakland, CA
  • Passerotto, Chicago
  • Petra and the Beast, Dallas
  • Popol Vuh, Minneapolis
  • Q House, Denver
  • Sawyer, Seattle
  • Spoken English, Washington, D.C.
  • The Stanley, Charlotte, NC
  • Suerte, Austin
  • The Surf Club Restaurant, Surfside, FL
  • Vianda, San Juan, PR

Outstanding Baker

A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years.

  • Umber Ahmad, Mah-Ze-Dahr Bakery, NYC
  • Kim Boyce, Bakeshop, Portland, OR
  • Andy Clark, Moxie Bread Co., Louisville, CO
  • Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA
  • Tova du Plessis, Essen Bakery, Philadelphia
  • Zachary Golper, Bien Cuit, NYC
  • Don Guerra, Barrio Bread, Tucson, AZ
  • Naomi Harris, Madruga Bakery, Coral Gables, FL
  • Stephanie Hart, Brown Sugar Bakery, Chicago
  • Maura Kilpatrick, Sofra Bakery and Café, Cambridge, MA
  • Lisa Ludwinski, Sister Pie, Detroit
  • Greg Mindel, Neighbor Bakehouse, San Francisco
  • Taylor Petrehn, 1900 Barker, Lawrence, KS
  • Alison Pray, Standard Baking Co., Portland, ME
  • Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, MO
  • Avery Ruzicka, Manresa Bread, Los Gatos, CA
  • Kit Schumann and Jesse Schumann, Sea Wolf Bakers, Seattle
  • Debbie Swenerton, Black Bear Bread Co., Grayton Beach, FL
  • Greg Wade, Publican Quality Bread, Chicago
  • Chris Wilkins, Root Baking Co., Atlanta

Outstanding Bar Program

A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer.

  • Anvil Bar & Refuge, Houston
  • The Atomic Lounge, Birmingham, AL
  • The Baldwin Bar, Woburn, MA
  • Bar Agricole, San Francisco
  • Bryant’s Cocktail Lounge, Milwaukee
  • Clavel Mezcaleria, Baltimore
  • Columbia Room, Washington, C.
  • Dead Rabbit, NYC
  • Expatriate, Portland, OR
  • Kimball House, Decatur, GA
  • La Factoría, San Juan, PR
  • Leyenda, Brooklyn, NY
  • Lost Lake, Chicago
  • The Monarch Bar, Kansas City, MO
  • Monk’s Café, Philadelphia
  • No Anchor, Seattle
  • Old Lightning, Marina Del Rey, CA
  • Planter’s House, St. Louis
  • Saint Leo, Oxford, MS
  • Ticonderoga Club, Atlanta

Outstanding Chef (Presented by All-Clad Metalcrafters)

A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years.

  • Ashley Christensen, Poole’s Diner, Raleigh, NC
  • Renee Erickson, Bateau, Seattle
  • Colby Garrelts, Bluestem, Kansas City, MO
  • Sarah Grueneberg, Monteverde, Chicago
  • Shiro Kashiba, Sushi Kashiba, Seattle
  • David Kinch, Manresa, Los Gatos, CA
  • Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
  • Corey Lee, Benu, San Francisco
  • Donald Link, Herbsaint, New Orleans
  • Margot McCormack, Margot Café & Bar, Nashville
  • Tory Miller, L’Etoile, Madison, WI
  • Maricel Presilla, Cucharamama, Hoboken, NJ
  • Missy Robbins, Lilia, Brooklyn, NY
  • Chrysa Robertson, Rancho Pinot, Scottsdale, AZ
  • Gabriel Rucker, Le Pigeon, Portland, OR
  • Chris Shepherd, Georgia James, Houston
  • Ana Sortun, Oleana, Cambridge, MA
  • Vikram Sunderam, Rasika, Washington, C.
  • Fabio Trabocchi, Fiola, Washington, C.
  • Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Pastry Chef (Presented by Lavazza)

A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years.

  • Jeb Breakell, The Wolf’s Tailor, Denver
  • Ashley Capps, Buxton Hall, Asheville, NC
  • Juan Contreras, Atelier Crenn, San Francisco
  • Kelly Fields, Willa Jean, New Orleans
  • Meg Galus, Boka, Chicago
  • Megan Garrelts, Rye, Leawood, KS
  • Zoe Kanan, Simon & the Whale, NYC
  • Michelle Karr-Ueoka, MW Restaurant, Honolulu
  • Margarita Manzke, République, Los Angeles
  • James Matty, Suraya, Philadelphia
  • Junko Mine, Cafe Juanita, Kirkland, WA
  • Diane Moua, Spoon and Stable, Minneapolis
  • Pichet Ong, Brothers and Sisters, Washington, C.
  • Natasha Pickowicz, Flora Bar, NYC
  • Michelle Polzine, 20th Century Café, San Francisco
  • Rabii Saber, Four Seasons Resort, Orlando, FL
  • Ricardo “Ricchi” Sanchez, Bullion, Dallas
  • Laura Sawicki, Launderette, Austin
  • Whang Suh, Hen & Heifer, Guilford, CT
  • Cynthia Wong, Life Raft Treats, Charleston, SC

Outstanding Restaurant (Presented by S.Pellegrino? Sparkling Natural Mineral Water)

A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years.

  • Balthazar, NYC
  • Bolete, Bethlehem, PA
  • Cafe Juanita, Kirkland, WA
  • El Charro Café, Tucson, AZ
  • FIG, Charleston, SC
  • Fore Street, Portland, ME
  • Jaleo, Washington, C.
  • Komi, Washington, D.C.
  • Marché, Eugene, OR
  • Nopa, San Francisco
  • Norman’s, Orlando, FL
  • North Pond, Chicago
  • O Ya, Boston
  • The Original Ninfa’s on Navigation, Houston
  • Park’s BBQ, Los Angeles
  • Quince, San Francisco
  • Restaurant Alma, Minneapolis
  • Sagami, Collingswood, NJ
  • SriPraPhai, NYC
  • Zahav, Philadelphia

Outstanding Restaurateur (Presented by Magellan Corporation)

A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.

  • Hugh Acheson, Atlanta (Empire State South, Five & Ten, The National, and others)
  • Paul Bartolotta and Joe Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)
  • JoAnn Clevenger, Upperline, New Orleans
  • Richard DeShantz and Tolga Sevdik, Richard DeShantz Restaurant Group, Pittsburgh (Poulet Bleu, Fish nor Fowl, Butcher and the Rye, and others)
  • Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, The Patterson House, Henrietta Red, and others)
  • Ruth Gresser, Pizzeria Paradiso, Washington, D.C. (Pizzeria Paradiso, Birreria Paradiso)
  • Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Petite Chou, Public Greens, and others)
  • Rob Katz and Kevin Boehm, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, and others)
  • Ed Kenney, Honolulu (Town, Mud Hen Water, Mahina & Sun’s, and others)
  • Brenda Langton and Timothy Kane, Spoonriver, Minneapolis
  • Anthony Myint and Karen Leibowitz, San Francisco (Mission Chinese Food, The Perennial, Commonwealth)
  • Akkapong (Earl) Ninsom, Portland, OR (Langbaan, Hat Yai, PaaDee, and others)
  • Ken Oringer, Boston (Little Donkey, Toro, Uni, and others)
  • Steve Palmer, The Indigo Road, Charleston, SC (The Macintosh, Oak Steakhouse, Indaco, and others)
  • Julie Petrakis and James Petrakis, Swine Family Restaurant Group, Orlando, FL (The Ravenous Pig, Cask & Larder, The Polite Pig, and others)
  • Alex Raij and Eder Montero, NYC (La Vara, Txikito, Saint Julivert Fisherie, and others)
  • Ethan Stowell, Ethan Stowell Restaurants, Seattle (Ballard Pizza Co., Bramling Cross, Cortina, and others)
  • Tracy Vaught, H Town Restaurant Group, Houston (Hugo’s, Caracol, Xochi, and others)
  • Jason Wang, Xi’an Famous Foods, NYC
  • Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson)

Outstanding Service

A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service.

  • Back Bay Grill, Portland, ME
  • Birrieria Zaragoza, Chicago
  • Brigtsen’s, New Orleans
  • Canlis, Seattle
  • Chef Vola’s, Atlantic City, NJ
  • Frasca Food and Wine, Boulder, CO
  • The French Room, Dallas
  • Gibsons Bar & Steakhouse, Chicago
  • Hugo’s, Houston
  • Kai Restaurant, Chandler, AZ
  • Kimball House, Decatur, GA
  • Mama J’s, Richmond, VA
  • Marcel’s by Robert Wiedmaier, Washington, C.
  • n/naka, Los Angeles
  • Peking Gourmet Inn, Falls Church, VA
  • Saison, San Francisco
  • Swan Oyster Depot, San Francisco
  • Tony’s, Houston
  • Victoria & Albert’s, Orlando, FL
  • Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Wine Program (Presented by Robert Mondavi Winery)

A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine.

  • Bacchanal, New Orleans
  • The Bachelor Farmer, Minneapolis
  • Bar Marco, Pittsburgh
  • Benu, San Francisco
  • The Butcher Shop, Boston
  • Cote, NYC
  • element 47 at the Little Nell, Aspen, CO
  • Great China, Berkeley, CA
  • Davenport, Portland, OR
  • henry, Boston
  • Income Tax, Chicago
  • L’Oursin, Seattle
  • Lucky Palace, Bossier City, LA
  • Miller Union, Atlanta
  • Night + Market, Los Angeles
  • Ops, Brooklyn, NY
  • Pappas Bros. Steakhouse at the Galleria, Houston
  • Spiaggia, Chicago
  • Stems & Skins, North Charleston, SC
  • Tail Up Goat, Washington, C.

Outstanding Wine, Spirits, or Beer Producer

A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft.

  • An Bui, Mekong and The Answer Brewpub, Richmond, VA
  • Cathy Corison, Corison Winery, St. Helena, CA
  • Rutger de Vink, RdV Vineyards, Delaplane, VA
  • Dave Green, Skagit Valley Malting, Burlington, WA
  • Deirdre Heekin, La Garagista, Bethel, VT
  • Nancy Irelan, Red Tail Ridge Winery, Penn Yan, NY
  • Drew Kulsveen, Willett Distillery, Bardstown, KY
  • Todd Leopold and Scott Leopold, Leopold Bros., Denver
  • Sean Lilly Wilson, Fullsteam Brewery, Durham, NC
  • Ann Marshall and Scott Blackwell, High Wire Distilling Co., Charleston, SC
  • Steve Matthiasson, Matthiasson Wines, Napa, CA
  • Kim McPherson, McPherson Cellars, Lubbock, TX
  • Meredith Meyer Grelli, Wigle Whiskey, Pittsburgh
  • Yoshihiro Sako, Den Sake Brewery, Oakland, CA
  • Jordan Salcito, Ramona, NYC
  • Mike Sauer, Red Willow Vineyard, Wapato, WA
  • Jeffrey Stuffings, Jester King Brewery, Austin
  • Rob Tod, Allagash Brewing Company, Portland, ME
  • Mhairi Voelsgen, broVo Spirits, Woodinville, WA
  • Lance Winters, St. George Spirits, Alameda, CA

Rising Star Chef of the Year (Presented by S.Pellegrino? Sparkling Natural Mineral Water)

A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.

  • Rachel Bennett, The Library, St. Petersburg, FL
  • Jay Blackinton, Aelder/Hogstone’s Wood Oven, Orcas Island, WA
  • Nick Bognar, Nippon Tei, St. Louis
  • Ana Castro, Coquette, New Orleans
  • Valerie Chang and Nando Chang, Itamae, Miami
  • Calvin Davis, Freshwater, Kansas City, MO
  • Alisha Elenz, MFK, Chicago
  • Evan Gaudreau, Renzo, Charleston, SC
  • Rikki Giambruno, Hyacinth, St. Paul, MN
  • Becca Hegarty, Bitter Ends Luncheonette, Pittsburgh
  • Alexander Hong, Sorrel, San Francisco
  • Jesse Ito, Royal Izakaya, Philadelphia
  • Irene Li, Mei Mei, Boston
  • Giselle Miller, Menton, Boston
  • Shota Nakajima, Adana, Seattle
  • Kwame Onwuachi, Kith and Kin, Washington, C.
  • Ian Redshaw, Lampo Neapolitan Pizzeria, Charlottesville, VA
  • Jonathan “Jonny” Rhodes, Restaurant Indigo, Houston
  • Samantha Sanz, Talavera at the Four Seasons, Scottsdale, AZ
  • Lena Sareini, Selden Standard, Detroit
  • Cassie Shortino, Tratto, Phoenix
  • Nolan Wynn, Banshee, Atlanta
  • Jonathan Yao, Kato, Los Angeles

Best Chefs

Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but must have been working as a chef for at least five years, with the three most recent years spent in the region.

Best Chef: Great Lakes (IL, IN, MI, OH)

  • Thai Dang and Danielle Dang, HaiSous Vietnamese Kitchen, Chicago
  • Diana Dávila, Mi Tocaya Antojería, Chicago
  • Paul Fehribach, Big Jones, Chicago
  • Norberto Garita, El Barzon, Detroit
  • Jason Hammel, Lula Café, Chicago
  • Brian Jupiter, Frontier, Chicago
  • Beverly Kim and Johnny Clark, Parachute, Chicago
  • Anthony Lombardo, SheWolf, Detroit
  • Abbi Merriss, Bluebeard, Indianapolis
  • Ethan Pikas, Cellar Door Provisions, Chicago
  • David Posey and Anna Posey, Elske, Chicago
  • Iliana Regan, Kitsune, Chicago
  • James Rigato, Mabel Gray, Hazel Park, MI
  • Jose Salazar, Mita’s, Cincinnati
  • Noah Sandoval, Oriole, Chicago
  • Steven Oakley, Oakleys Bistro, Indianapolis
  • Genevieve Vang, Bangkok 96, Dearborn, MI
  • Jill Vedaa, Salt, Lakewood, OH
  • Kate Williams, Lady of the House, Detroit
  • Lee Wolen, Boka, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

  • Joey Baldino, Zeppoli, Collingswood, NJ
  • Sandeep “Sunny” Baweja, Lehja, Richmond, VA
  • Jamilka Borges, The Independent Brewing Company, Pittsburgh
  • Amy Brandwein, Centrolina, Washington, C.
  • Erik Bruner-Yang, Brothers and Sisters, Washington, C.
  • Kristin Butterworth, Lautrec, Farmington, PA
  • Tom Cunanan, Bad Saint, Washington, C.
  • Nicholas Elmi, Laurel, Philadelphia
  • Randy Forrester, Osteria Radici, Allentown, NJ
  • Jerome Grant, Sweet Home Café, Washington, C.
  • Haidar Karoum, Chlo?, Washington, C.
  • Matthew Kern, Heirloom, Lewes, DE
  • Rich Landau, Vedge, Philadelphia
  • Cristina Martinez, South Philly Barbacoa, Philadelphia
  • Dan Richer, Razza Pizza Artigianale, Jersey City, NJ
  • Jon Sybert, Tail Up Goat, Washington, C.
  • Kevin Tien, Himitsu, Washington, C.
  • Cindy Wolf, Charleston, Baltimore
  • Nobu Yamazaki, Sushi Taro, Washington, C.
  • Wei Zhu, Chengdu Gourmet, Pittsburgh

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

  • Dane Baldwin, The Diplomat, Milwaukee
  • Karen Bell, Bavette La Boucherie, Milwaukee
  • Thomas Boemer, In Bloom, St. Paul, MN
  • Steven Brown, Tilia, Minneapolis
  • Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO
  • Daniel del Prado, Martina, Minneapolis
  • Linda Duerr, The Restaurant at 1900, Mission Woods, KS
  • Michael Gallina, Vicia, St. Louis
  • Nicholas Goellner, The Antler Room, Kansas City, MO
  • Jonny Hunter, Forequarter, Madison, WI
  • Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee
  • Ann Kim, Young Joni, Minneapolis
  • Lona Luo, Lona’s Lil Eats, St. Louis
  • Jamie Malone, Grand Café, Minneapolis
  • Jesse Mendica, Olive + Oak, Webster Groves, MO
  • Tim Nicholson, The Boiler Room, Omaha, NE
  • Christina Nguyen, Hai Hai, Minneapolis
  • Karyn Tomlinson, Corner Table, Minneapolis
  • Joe Tripp, Harbinger, Des Moines, IA
  • Ny Vongsaly, Billie-Jean, Clayton, MO

Best Chef: New York City (Five Boroughs)

  • Cosme Aguilar, Casa Enrique
  • Emma Bengtsson, Aquavit
  • Rawia Bishara, Tanoreen, Brooklyn, NY
  • Amanda Cohen, Dirt Candy
  • Billy Durney, Hometown Bar-B-Que, Brooklyn, NY
  • Sean Gray, Momofuku Ko
  • Brooks Headley, Superiority Burger
  • Joseph “JJ” Johnson, Henry at Life Hotel
  • Sohui Kim, Insa, Brooklyn, NY
  • Josh Ku and Trigg Brown, Win Son, Brooklyn, NY
  • Angie Mar, Beatrice Inn
  • Kyo Pang, Kopitiam
  • Erik Ramirez, Llama Inn, Brooklyn, NY
  • Ann Redding and Matt Danzer, Uncle Boons
  • Daniela Soto-Innes, Atla
  • Jeremiah Stone and Fabián von Hauske, Wildair
  • Alex Stupak, Empellón Midtown
  • Scott Tacinelli and Angie Rito, Don Angie
  • Jody Williams and Rita Sodi, Via Carota
  • Helen You, Dumpling Galaxy, Queens, NY

Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)

  • Unmi Abkin, Coco & The Cellar Bar, Easthampton, MA
  • Tyler Anderson, Millwright’s, Simsbury, CT
  • Hannah Black and Carla Perez-Gallardo, Lil’ Deb’s Oasis, Hudson, NY
  • Cara Chigazola-Tobin, Honey Road, Burlington, VT
  • Chad Conley and Greg Mitchell, Palace Diner, Biddeford, ME
  • Krista Kern Desjarlais, The Purple House, North Yarmouth, ME
  • Vien Dobui, Cong Tu Bot, Portland, ME
  • Carl Dooley, The Table at Season to Taste, Cambridge, MA
  • Tiffani Faison, Tiger Mama, Boston
  • Erin French, The Lost Kitchen, Freedom, ME
  • Victor Parra Gonzalez, Las Puertas, Buffalo, NY
  • Seizi Imura, Cafe Sushi, Cambridge, MA
  • Evan Mallett, Black Trumpet, Portsmouth, NH
  • James Mark, North, Providence
  • Tony Messina, Uni, Boston
  • Cassie Piuma, Sarma, Somerville, MA
  • Keiko Suzuki Steinberger, Suzuki’s Sushi Bar, Rockland, ME
  • Benjamin Sukle, Oberlin, Providence, RI
  • Peter Ungár, Tasting Counter, Somerville, MA
  • David Vargas, Vida Cantina, Portsmouth, NH

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

  • Jose Chesa, Ataula, Portland, OR
  • Peter Cho, Han Oak, Portland, OR
  • Laura Cole, 229 Parks Restaurant & Tavern, Denali National Park & Preserve, AK
  • Logan Cox, Homer, Seattle
  • Alejandro Cruz, Novo Modern Latin Table, Eugene, OR
  • Eric Donnelly, RockCreek, Seattle
  • Gregory Gourdet, Departure, Portland, OR
  • Eric Johnson, Stateside, Seattle
  • Taichi Kitamura, Sushi Kappo Tamura, Seattle
  • Ha (Christina) Luu and Peter Vuong, Ha VL, Portland, OR
  • Katy Millard, Coquine, Portland, OR
  • Kristen Murray, M?urice, Portland, OR
  • Colin Patterson, Mana Restaurant, Leavenworth, WA
  • Ryan Roadhouse, Nodoguro, Portland, OR
  • Beau Schooler, In Bocca Al Lupo, Juneau, AK
  • Mutsuko Soma, Kamonegi, Seattle
  • Dave Wells, The Dining Room at Chico Hot Springs, Pray, MT
  • Brady Williams, Canlis, Seattle
  • Justin Woodward, Castagna, Portland, OR
  • Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

  • Lindsay Autry, The Regional Kitchen & Public House, West Palm Beach, FL
  • David Bancroft, Acre, Auburn, AL
  • Vishwesh Bhatt, Snackbar, Oxford, MS
  • Bill Briand, Fisher’s Upstairs at Orange Beach Marina, Orange Beach, AL
  • Clay Conley, Buccan, Palm Beach, FL
  • Alex Eaton, The Manship Wood Fired Kitchen, Jackson, MS
  • Jose Enrique, Jose Enrique, San Juan, PR
  • Kristen Essig and Michael Stoltzfus, Coquette, New Orleans
  • Maria Mercedes Grubb, Gallo Negro, San Juan, PR
  • Michael Gulotta, Maypop, New Orleans
  • Mason Hereford, Turkey and the Wolf, New Orleans
  • Timothy Hontzas, Johnny’s Restaurant, Homewood, AL
  • Brad Kilgore, Alter, Miami
  • Niven Patel, Ghee Indian Kitchen, Miami
  • Matthew McClure, The Hive, Bentonville, AR
  • Alex Perry, Vestige, Ocean Springs, MS
  • Jeannie Pierola, Edison: Food+Drink Lab, Tampa, FL
  • Slade Rushing, Brennan’s, New Orleans
  • Melissa Donahue-Talmage, Sweet Melissa’s Café, Sanibel, FL
  • Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

  • Mashama Bailey, The Grey, Savannah, GA
  • Rebecca Barron, St. John’s Restaurant, Chattanooga, TN
  • Jon Buck, Husk Greenville, Greenville, SC
  • Katie Button, Cúrate, Asheville, NC
  • Gregory Collier, Loft & Cellar, Charlotte, NC
  • Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN
  • Steven Devereaux Greene, Herons, Cary, NC
  • Oscar Diaz, The Cortez, Raleigh, NC
  • Bryan Furman, B’s Cracklin’ BBQ, Atlanta
  • Josh Habiger, Bastion, Nashville
  • Meherwan Irani, Chai Pani, Asheville, NC
  • Kevin Johnson, The Grocery, Charleston, SC
  • Joe Kindred, Kindred, Davidson, NC
  • Cheetie Kumar, Garland, Raleigh, NC
  • Jacques Larson, The Obstinate Daughter, Sullivan’s Island, SC
  • Dean Neff, PinPoint, Wilmington, NC
  • Ryan Smith, Staplehouse, Atlanta
  • Brian So, Spring, Marietta, GA
  • Julia Sullivan, Henrietta Red, Nashville
  • Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

  • Charleen Badman, FnB, Scottsdale, AZ
  • Kevin Binkley, Binkley’s Restaurant, Phoenix
  • Jen Castle and Blake Spalding, Hell’s Backbone Grill, Boulder, UT
  • Bruno Davaillon, Bullion, Dallas
  • Iliana de la Vega, El Naranjo, Austin
  • Kevin Fink, Emmer & Rye, Austin
  • Michael Fojtasek, Olamaie, Austin
  • Bryce Gilmore, Barley Swine, Austin
  • Caroline Glover, Annette, Aurora, CO
  • Nadia Holguin, Roland’s Cafe Market Bar, Phoenix
  • Ronnie Killen, Killen’s Steakhouse, Pearland, TX
  • Kaiser Lashkari, Himalaya, Houston
  • Steve McHugh, Cured, San Antonio
  • Trong Nguyen, Crawfish & Noodles, Houston
  • Jonathan Perno, Campo at Los Poblanos, Albuquerque, NM
  • Maribel Rivero, Yuyo, Austin
  • Regino Rojas, Purépecha Room by Revolver Taco Lounge, Dallas
  • Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix
  • David Uygur, Lucia, Dallas
  • Kelly Whitaker, The Wolf’s Tailor, Denver

Best Chef: West (CA, HI, NV)

  • Genet Agonafer, Meals by Genet, Los Angeles
  • Reem Assil, Reem’s California, Oakland, CA
  • Gabriela Cámara, Cala, San Francisco
  • Michael Cimarusti, Providence, Los Angeles
  • Jeremy Fox, Rustic Canyon, Santa Monica, CA
  • Chris Kajioka and Anthony Rush, Senia, Honolulu
  • Matthew Kammerer, Harbor House Inn, Elk, CA
  • Jessica Koslow, Sqirl, Los Angeles
  • Brandon Rodgers and Ian Scaramuzza, In Situ, San Francisco
  • Travis Lett, Gjelina, Venice, CA
  • Niki Nakayama, n/naka, Los Angeles
  • Dominica Rice-Cisneros, Cosecha Café, Oakland, CA
  • Carlos Salgado, Taco María, Costa Mesa, CA
  • Joshua Skenes, Saison, San Francisco
  • Sheridan Su, Flock and Fowl, Las Vegas
  • James Syhabout, Commis, Oakland, CA
  • Karen Taylor, El Molino Central, Sonoma, CA
  • Pim Techamuanvivit, Kin Khao, San Francisco
  • Kris Yenbamroong, Night + Market, Los Angeles
  • Claudette Zepeda-Wilkins, El Jardín, San Diego

About the 2019 James Beard Awards

The 2019 James Beard Awards celebrations begin in New York City on Friday, April 26, 2019, with the James Beard Media Awards, an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists that will take place at Pier Sixty at Chelsea Piers.

The events then move to Chicago, beginning with the Leadership Awards dinner on Sunday, May 5, 2019, at which honorees will be recognized for their work in creating a more healthful, sustainable, and just food world. The James Beard Awards Gala will take place on Monday, May 6, 2019, at the Lyric Opera of Chicago. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Humanitarian of the Year, Lifetime Achievement, Design Icon, and America’s Classics. A gala reception will immediately follow, featuring chefs and beverage professionals from across the country, all of whom are involved in the Foundation’s Impact Programs.

The 2019 James Beard Awards are proudly hosted by Choose Chicago and the Illinois Restaurant Association and presented in association with Chicago O’Hare and Midway International Airports and Magellan Corporation as well as the following partners: Premier Sponsors: All-Clad Metalcrafters, American Airlines, HMSHost, Lavazza, S.Pellegrino? Sparkling Natural Mineral Water ; Supporting Sponsors: Hyatt, National Restaurant Association?, Robert Mondavi Winery, Skuna Bay Salmon, TABASCO? Sauce, Valrhona, White Claw? Hard Seltzer, Windstar Cruises; Gala Reception Sponsors: Dogfish Head Craft Brewery, Ecolab, Front of the House?, Kendall College, Segura Viudas USA with additional support from Chefwear, Loacker and VerTerra Dinnerware.

Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards programs. All James Beard Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia.

About the James Beard Foundation

The James Beard Foundation’s mission is to promote good food for good?. For more than 30 years, the James Beard Foundation has highlighted the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end, the Foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs, aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards, which shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, please visit jamesbeard.org  and follow @beardfoundation on InstagramTwitter, and Facebook.

Media Contacts:
Mary Blanton Ogushwitz / Jane Shapiro
Magrino
212-957-3005
mary.blanton@magrinopr.com
jane.shapiro@magrinopr.com

Charleston, S.C. Has Its’ Own Ride-Sharing Company

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Charleston, S.C. 2019 – SELECT has entered the ride-sharing market. We are pleased to offer “Our Low-country” the latest in innovative transportation technology.

Key Features of the SELECT application include:

No Surges – 24/7 pricing
Upfront pricing
Support Local
Practice “Fair Trade”
Trusted Support 24/7

SELECT was started in 2019 as a Transportation Network Company (also called ‘Ride-sharing’). We knew to make an impact in the digital world would require an excellent product. We had the technology to enter but something was still missing….

Local Partnership – We are completely sold on our transportation business connection. Decades of experience become ours overnight! Keeping the money in ‘The Lowcountry” is paramount. After all, this is our home!

We bring that emphasis with every ride you SELECT – Charleston’s Ride-Sharing APP.

Drivers Wanted Now
www.selectofcharleston.com

Customer APP ready for download May 2019

Charleston Acceleration Academy’s Ribbon Cutting Welcomed Community Organization Representatives

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CHARLESTON, SC – February 27, 2019 – Charleston Acceleration Academy (CAA) hosted a ribbon cuttingceremony at their new academy on Trident Technical College’s Thornley Campus (7000 Rivers Avenue, NorthCharleston) on Friday, February 22, 2019.

The luncheon, featuring guest speaker, The Honorable Nancy Mace,State Representative District 99 offered attendees the chance to visit their next generation high school classrooms to learn more about the program. Nearly 80 Charleston community members attended and had the opportunity to speak with Graduation Candidates at the site and learn about about a day in the life of a GC.

Over 4,500 high school-aged students in Charleston County are not enrolled in traditional high schools due to a variety of factors: the need to work for economic mobility, a lack of transportation or resources to attend school and care giving responsibilities for dependents. CAA is part of the nationally accredited Acceleration Academies Network that provides students who have disengaged from their school districts an innovative approach to graduation and post-secondary options.

CAA? is re-defining the traditional high school experience through a charter school hybrid model that leverages both technology and social emotional supports to create a personalized learning pathway for every student. The academic model optimizes opportunities for students through access to their coursework online both day and night. The anywhere and anytime blended learning approach is supported in-person at brick and mortar academy sites by licensed teachers, tutors, career and life coaches. Students are provided in-person rigorous academic support and coaching to guide their online course completion and journey to graduation.

“We encourage businesses, community and church leaders, law enforcement and parents to encourage students to seek our help,” says Nadine Deif, Charleston Acceleration Academy Board Chair. “Our job is to help the youth become high school graduates and find a career path that’s right for them.”Through partnership with Trident Technical College (TTC), CAA will now offer every eligible student ?dual enrollment courses and the opportunity to apply for apprenticeships at TTC as they embark on their college and career path and build a bright future.“We are delighted to partner with CAA in providing educational opportunities that will position these students for academic and professional success,” said Melissa Stowasser, assistant vice president of community partnerships at Trident Tech. “Our shared mission is to provide them with a path toward upward economic mobility and the fulfillment of their dreams.”

Acceleration Academies currently operates sites throughout Florida, South Carolina and Washington State. ?The program has graduated over 460 students since??2014?, and is currently serving over 1,200 graduation candidatesnationwide. ?For more information about the program, visit ?www.accelerationacademy.org? or call 872-529-5115.

——About ?Acceleration Academies? |

?You have the potential. ?We have the tools. This is your opportunity. #OwnYourSuccessSee a video of our unique approach and experience here: ?http://bit.ly/2OZn8NK

Acceleration Academies? is an innovative education partner helping young adults overcome real-life challenges to earn their district issued high school diploma tuition-free by offering:

●Web-based curriculum and technology

●Individualized learning plans

●Hands-on life and career coaching

For more information, email Acceleration Academies at ?contact@accelerationacademy.org

About Trident Technical College

Trident Technical College is a public two-year community college that provides quality education and promotes economicdevelopment in Berkeley, Charleston and Dorchester counties. An open-door institution of higher education, the collegeserves approximately 12,000 curriculum students who have a wide variety of educational goals, from personal enrichment tocareer development to university transfer. TTC further promotes economic development through continuing educationcourses; customized training for business, industry and government; and a variety of employment training programs.

www.tridenttech.edu? | 843.574.6111

What happened to the traditional Southern Values of Charleston?

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By Mark A. Leon

Last week, there was an targeted active shooter at 3 PM on a Friday at the Northwoods Mall

Tonight, there was an active shooter in Huger as well as a shooting at the Citadel Mall parking lot.

While getting my haircut, one of the stylist walked outside and witnessed an accident in the parking lot.

On the “I Love Folly Beach” Facebook group, whose mission is love, acceptance and good will, a member posted the mug shot of the now infamous Folly Gras girl and his choice of words were a little less generous.? Is that respectful or just a cowardly way to get a few second of fame.? In some circles, that is slander.

A pedestrian was hit on Maybank Boulevard on January 29 and one on Rivers Avenue, February 27th; both dead.

So what happened?

The immediate comments will naturally be to blame the Northerners and forcibly tell them to go home.  The issue there is, Charleston praises its annual Conde Nast award and welcomes the new residents and tourism explosion.  Northern money is fueling much of the development. And growth as well. 

We find ourselves at a crossroads

Once again, the question remains, what happened to true Southern values in the Lowcountry.  The genuine smiles, welcoming generosity, the tip your hat and bow approach to chivalry?  It is certainly not a question that will be answered with one article or many comments fueled more by emotion than rationale.

Change is Upon Us

Change does have its setbacks as well as its advantages.  Change is not just an evolution of new development, higher class shopping and dining, but an introduction of new ideas, new ways of thinking, new approaches to conducting life and business and most importantly, cultural change. 

It is part of the package and the part that so may have resisted.  Cultural change is bringing alternative lifestyles, diversity, ethnicity and a real shot at the Southern establishment.

The culture is changing.  No amount pushback will change that.  We got the merry go round moving and there is no sign of stopping. 

  • Growth
  • Gentrification
  • Price increases
  • Pressures on traffic
  • Pressures on cost of living
  • Increased tourism
  • Diversity
  • Increased violence

The quiet and simple Southern world that Charleston became in its post-Civil War rebirth is now undergoing a renaissance.

Are you willing to accept it and how can we maintain a balance between the new Charleston and the traditional Southern values?

That is the debate we should bring to the spotlight.

The answer isn’t black and white, nor is the blame.

It is easy to simplify this and blame the unwelcome new residents or the government greed allowing the expansion and growth to go without limits, but we all have a responsibility.  We all have a roll in the direction we go.

Does Charleston Have the Will to Fight?

Charleston is not known for organized protest.  It is known for recreation.  We choose a beach and mimosa over a sign and a march.  That is who we are.  We hide behind social media and fret our grievances to whomever will listen, but we aren’t organized to bring positive change.

At the end of the day, we must come to accept our culture is evolving and the only way to slow it down or retain the “way it was”, is to take action; structured and collective action.

We each have a small voice, but together, we can move mountains.

That is food for thought.

Boeing Nominates Nikki Haley for Election to Board of Directors

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CHICAGO, Feb. 26, 2019 /PRNewswire/ — The Boeing Company [NYSE: BA] board of directors has nominated Nikki Randhawa Haley to be elected as a director at the company’s annual meeting of shareholders on April 29.

Haley is the former U.S. ambassador to the United Nations, the first female governor of South Carolina, and a three-term legislator in the South Carolina House of Representatives.

“Ambassador Haley brings to Boeing an outstanding record of achievement in government, industry partnership, and successfully driving economic prosperity for communities in America and around the world,” said Boeing Chairman, President and Chief Executive Officer Dennis Muilenburg. “Boeing will benefit greatly from her broad perspectives and combined diplomatic, government and business experience to help achieve our aspiration to be the best in aerospace and a global industrial champion.”

Ambassador Haley, 47, graduated from Clemson University with a bachelor’s degree in accounting. She was first elected to the South Carolina House of Representatives in 2004, serving three terms before being elected Governor of the state between 2011 and 2017. Haley was appointed U.S. ambassador to the United Nations by President Trump in January 2017, serving until December 2018. 

“It’s an honor to have the opportunity to contribute to Boeing’s continued success as a cutting edge industry leader and a great American company,” said Ambassador Haley. “Not only is Boeing the largest aerospace company in the world and America’s biggest exporter, it also understands the importance of teamwork and building community through its network of suppliers in all 50 states and around the world.”

This Press Release Does Not Constitute a Solicitation of Proxies
This press release is not a solicitation of proxies from holders of common stock of The Boeing Company (the “Company”).  The Company will provide shareholders with a proxy statement and other relevant materials in connection with the 2019 Annual Meeting of Shareholders.  Any solicitation of proxies by or on behalf of the Company in connection with the 2019 Annual Meeting of Shareholders will be conducted upon and following the dissemination of the proxy statement and other materials in accordance with applicable law.  We urge shareholders to read the proxy statement and any other relevant documents to be filed with the SEC when available, as such documents will contain important information.  Shareholders will be able to receive the proxy statement and other relevant documents free of charge at the SEC’s website at http://www.sec.gov or at http://www.boeing.com

Contact 
Chaz Bickers, Boeing
+1 312-544-2002
charles.n.bickers@boeing.com

SOURCE Boeing

Charleston’s Newest Luxury Waterfront Condominium Development Announces its Builder and Spring Groundbreaking with a Celebratory Oyster Roast?

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CHARLESTON?—?Real estate developer IBG Partners,?LLC officially announced Brown-Glaws Construction as the builder for?The Landing at St. John’s Yacht Harbor,?a new luxury condominium project on the Stono River between James and Johns Island. The Landing will be built adjacent to the existing marina, St. John’s Yacht Harbor.

The announcement was celebrated with a lowcountry oyster roast, where real estate brokers and clients alike were in attendance.  The event was hosted by developer, IBG Partners, LLC and Daniel Ravenel Sotheby’s International Realty, the exclusive listing broker for the project.  Guests were treated to live jazz music, an open bar, oysters by John Laroche, an on-site lift to experience the unparalleled vistas and an introduction to the builder, Brown-Glaws Construction.

The Sales Center was also open during the event showcasing displays, kitchen and bath vignettes with authentic finishes and appointments, and a virtual reality representation of the residences.  The Landing’s unique location, with beautiful river views and sunset, added to the festive atmosphere and provided a pristine backdrop for the launch.

“We are impressed by and excited about the build. IBG Partners, LLC invited us in during the design phase, which has produced plans that exceed expectations for coastal durability and modern comforts and conveniences. We’re thrilled to be on the team.” Said Cameron Glaws of Brown-Glaws Construction.

A primary goal of architect Bello Garris was to design an “intimate Lowcountry community in which literally every residence has spectacular waterfront views”.  The master plan calls for a total of 54 condominium units in nine 4-story buildings.  Each building will contain six spacious residences atop a secured parking garage, offering two assigned parking spaces and private storage for each residence. With approximately 1,800 square feet of living space, including 180 square feet of covered outdoor living space.

Local interior designer, Chase Harrigan, curated the interior finishes of the residences bringing her sophisticated style to the project.  Each unit includes 3 bedrooms, 2 ? bathrooms, 10 foot ceilings, an open “great room,” gourmet kitchen with white quartz counter tops, luxury appliances, and Carrera marble bathrooms. The large covered balcony with IPE wood flooring and ceiling fans highlights the exquisite waterscape and marshlands.

“If you are looking to own a new luxury waterfront condominium in a location central to downtown Charleston, Kiawah, and two airports, then this is your opportunity” says Dan Ravenel, President and CEO of Daniel Ravenel Sotheby’s International Realty.

Ravenel points out that The Landing at St. Johns Yacht Harbor provides an opportunity to own the future, as these residences can be purchased in advance and customized by the buyer.  Introductory pricing for Building One is starting at $925,000 with a $15,000 buyer incentive towards the purchase of a boat slip with a condominium. Boat slips for condo purchasers range from 30′ to 78′ with prices for wet slips starting at $38,000 and lift slips starting at $75,000 before incentives.

Ravenel continues, “This project will establish a new level for waterfront living in the Lowcountry with quick access by boat or car to downtown Charleston, area beaches, waterfront dining, and award-winning golf courses. We also anticipate that downsizing empty-nesters, second-home buyers and international investors will gravitate toward The Landing at St. Johns Yacht Harbor. The Landing will also offer an alternative to Kiawah and Seabrook for owners who may want a luxury waterfront experience closer to Charleston.”

For more information contact the sales team at Daniel Ravenel Sotheby’s International Realty. The Sales Center, located at 2408 Maybank Hwy, is open Monday through Friday from 11am to 3pm and other times by appointment. The sales team can be reached by email at info@thelandingatstjohns.com or by phone at 843-638-9500.

###

The Landing at St. Johns development is being managed by IBG Partners, LLC (http://www.IBGPartners.com) a development firm with over 25 years’ experience in luxury residential communities in both Charleston and Washington, D.C.  IBG’s Charleston resume includes the prestigious River Reach at Remley’s Point in Mt. Pleasant and Rushland Plantation on Johns Island.

About Daniel Ravenel Sotheby’s International Realty (http://www.DanielRavenelSIR.com) – For more than 30 years, Daniel Ravenel Sotheby’s International Realty, has been marketing, representing, and selling fine luxury homes in the Charleston area. Daniel Ravenel Sotheby’s International Realty is located at 33 Broad Street, Downtown.  For additional information, please contact 843-723-7150.

The Sotheby’s International Realty network currently has approximately 21,000 affiliated independent sales associates located in over 900 offices in 68 countries and territories worldwide.?Each office is independently owned and operated. (http://www.SIR.com)

Photo Credit: Laken Harrison

Announcement: Annual Folly Gras Event Will Not Longer Be Held

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In a statement today by the Folly Association of Businesses and the Mayor of Folly Beach, the city will no longer by holding the annual Folly Gras event. Though it drew over 11,000 people and was a financially successful event, there was a draw of unsavory people, events and press that led to this decision.

In a statement today:

“We want to thank all of the people who came out to Folly Gras to have fun and we apologize for those few people who don’t respect our community and have to ruin everyone else’s good time,” says FAB President, Steve Carroll. “Honestly, we feel that Folly Gras has essentially outgrown its venue; the venue being our quaint little beach town. At this point, it is not what we need for the city, the businesses or the community so we’re going to put it to rest.”

Carroll continues, “FAB hosts several wholesome events that convey what we are all about on Folly, but regardless of our efforts, Folly Gras seems to attract some unsavory people. The events we host are vital for our business community and allow us to do some great things like funding expensive fireworks shows that benefit the Charleston area as a whole. We need the events but we’re determined to find a better way to celebrate Folly Beach than what Folly Gras has become.”

What If? Productions Presents ‘Hair’ – May 2-12, 2019

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Hair- The American Tribal Love-Rock Musical
Book & lyrics by James Rado & Gerome Ragni
Music by Galt McDermot
Directed by Kyle Barnette

May 2 – 12, 2019
at the Queen Street Playhouse (home of Footlight Players)

20 Queen Street

Sponsors: Mrs. Sandra Korn, Celeste & Charles Patrick, Chris & Leigh Handal,
Jerry Evans & Steven Bajillay, Doug McCoy & Danny Jones

What If? will celebrate the 50th anniversary of the original tribal love-rock musical’s Broadway debut with an epic production at the Queen Street Playhouse (20 Queen St.). The musical that introduced rock ‘n’ roll to the theatre stage, HAIR examines a group of late 60s-era youth struggling for generational & personal identity, dealing with the Vietnam War while exploring drugs & the sexual revolution. The legendary musical which se t the tone for energetic rock music on stage spawned a number of chart-topping hits as well including ‘Aquarius‘, ‘Good Morning Starshine’,  ‘Let the Sunshine In‘ and of course ‘Hair‘ the title track of the musical.

Exploring ideas of identity, community, global responsibility and peace, HAIR remains relevant as ever as it examines what it means to be a young person in a changing world.

SUITABLE FOR AGES 16 + 

Production cast and crew:
Director: Kyle Barnette
Production Manager: Caroline Tweedy *
Set Design/Construction: Nicole Bianco
Costumes: Charleston Costume Design and Rental

Cast:

Berger: Xan Rogers
Claude: Michael Okas
Shelia: Rebecca Weatherby
Hud: Javaron Conyers
Chrissy: Jennifer Bettke
Woof: Jonathan Harper
Jeanie: Cherie Kaufman
Margaret Mead: Brian Porter*
Hubert: 

The Tribe: Ethan Goodman, Bailey Gaines, Baron Clay, Chaquis Maliq, Madelyn Knight*,
Lydia Brown, Kevin Thorn & Maureen Wood

* indicates member of What If? Collective acting company

Show Dates: May 2, 3, 4, 9, 10 & 11 at 7:30pm
                       May 5, 11 & 12 at 3:00pm

Tickets: $35 Adults / $30 Senior/Military / $20 Students

Official Event Website

What If? Productions Ticket Information

Mimosas on a Budget: 5 Great Charleston Mimosa Brunch Deals

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Homemade Refreshing Orange Mimosa Cocktails with Champaigne

Who doesn’t love a mimosa on Sunday Fun Day? How about a carafe? How about two. Have we got a few spectacular deals just for you.

5 Great Mimosa Brunch Deals

Charleston Sports Pub792 Folly Road, James, Island, SC – 11:00 AM – 3 PM Saturday and Sunday – $10.00 Unlimited Carafes of Mimosas per person

Smoky Oak – 1234 Camp Road, James Island, SC – 11:00 AM – 2:00 PM – Sunday Only – $1.50 Mimosas / $7.00 Carafes

Sol Southwest – Summerville and Mount Pleasant – 10:00 AM – 2:00 PM – Sunday – $10.00 Unlimited Carafes per person

Triangle Char & Bar – 828 Savannah Highway, Charleston, SC – Sunday 10:00 AM – 2:00 PM – $1.50 Mimosas / $7.00 Carafes

Blind Tiger – 36-38 Broad Street, Charleston, SC – 11:00 AM – 3:00 PM – Sunday – $10.00 Carafes of Mimosas

3 “C”s of Successful Digital Marketing in the Lightning Fast World of Social Branding?

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By Mark A. Leon

Why do most corporate or personal brands fail in this ever evolving and explosive medium of social branding and marketing?  Quite simply high volume and low quality.  We all have that deep sub-conscious that reminds us that we must remain relevant.  With that constant pressure, you feel that need to have content every day and often several times a day.  Image, video, Snap, IG, FB, Live….Oh my.

That spells a recipe for disaster every time.

Taylor Swift was named the most influential Twitter Handle of 2018 and here is the most shocking fact, she sent 13 tweets all year.  Clearly, it is not about volume or frequency of content, but quality, relevancy and believability of the brand or individual.  Of course Taylor is an extreme example being a super celebrity, but the same principle applies in the business community. 

Effective brand, first and foremost, is based on trusting the content and the people behind it and building a safe and collaborative environment of mutual respect.  Once that is established, the key to successful growth around that foundation are the 3 “C’s”:  Creativity, collaboration and conscientious. 

3 “C” Breakdown

Creativity:  One that can drive a person to insanity is routine.  In fact, the definition of insanity is repeating the same behavior over and over and expecting a different result.  If your social framework is built around the same images, core content and messaging, you will lose your audience faster than you gained them.  Don’t overextend your platform visibility, learn all the ways you can communicate and diversify your content, imagery and video.  For each and every piece of content or comments, ask yourself the following questions first:

  • Is this relevant to my audience?
  • Am I am respecting the feelings and values of my audience?
  • Is there quality in my content?
  • Is this exciting and refreshing?

If you can answer yes to at least 3 of those 4 questions, you will most likely put out content with meaning and provide a positive ROI.

A monthly social media calendar can assist in seeing the big picture of how you design, prepare and later execute and measure against that content.

Collaboration:  Social is not a one way street, though most feel that way.  Learn from your customers; don’t just overwhelm them.  If you sell a product or service, or even yourself (ex: model), your sub-conscious leads you to force out one-sided content.  Remember that your customers want to feel like part of your community.  They want to add value, not just as consumers, but brand ambassadors.  That is a critical piece of advice to remember.  Communicate with them, listen to them and incorporate that into your strategy.

Conscientious:  Every word, every image, every opinion is a reflection of yourself and your brand and it lingers for a long time, even if removed from the public eye.  Be very careful not to cross the line between your “personal” values and the values of your brand or company.  That is a common error of judgement where people act on emotional impulse and not subjective well thought out behavior. 

A great example to hit home on the third “c” are holidays.

Holidays are not a means to an end or even a requirement in the social arena.  They are not a promotional opportunity to push your products and services nor do you have a social obligation to acknowledge.  Participating in the social chatter of a holiday does in fact have a tremendous impact on how your followers see you.

If you call out Martin Luther King Day, are you acknowledging the fight for civil rights with unity, feel you have to support all demographics or acknowledging a social obligation as a socially responsible business to put out content?  It is a tricky question and even trickier set of possible answers.  For some, it is one or more and for others, they don’t even know the answer.  If a billion businesses, small, medium, large or individual put out one tweet, what value does that serve?  Also, it sets the tone you are a follower and not a leader.  It turns out there is a lot more to think about when putting out a GIF saying Happy St. Patrick’s Day.

We are fostering a trend of sensitivity in today’s world of instant content.  For every tweet, there are potentially millions that support and millions that disagree.  You have to pro-actively anticipate that as you structure your strategy to reduce the risk of negativity.

If you follow the 3 “c” rule, you will have a high probability of success as you built your brand and take it to new levels.