Jeff Houck

The Tampa Tribune’s food writer since 2005, Jeff Houck covers the way people live through their food. He also hosts the Table Conversations food podcast and believes that everything crunchy is good.

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Jose Martinez Earns A Beard Nomination, Has No Idea What That Means [A Nod For Maison Blanche]

Posted Feb 18, 2010 by Jeff Houck

Updated Feb 18, 2010 at 02:26 PM

Before Thursday morning, Jose Martinez had never heard of the James Beard Foundation Awards, the most prestigious food honor in the United States.

When I called him at his restaurant, Maison Blanche, the French chef was a bit befuddled. “I don’t know what they [the Beard awards] are,” he said in a broken English accent. “You are going to tell me?”

The Longboat Key restaurateur has heard of them now.

Martinez on Thursday morning was named among the 20 semifinalists in the Beard Awards’ “Best Chefs: South” category. He was the only chef named from the Tampa Bay area.

The James Beard Foundation holds an online open call for entries beginning in mid-October of each year.  This year, over 21,000 entries were received. After being tabulated A committee then produces a nominating ballot that lists the semifinalists in each of 19 Restaurant and Chef awards categories, some of which include Outstanding Chef, Outstanding Restaurant, Best Chef in 10 different U.S. regions, Rising Star Chef of the Year, Outstanding Service, Outstanding Wine and Spirits Professional and Best New Restaurant. 

The list of semifinalist nominees is then sent to an independent volunteer panel of more than 400 judges from across the country. The same judges then vote on these five nominees to select the winners. The results are kept confidential until the presentation of winners at the Awards Ceremony in May.

Martinez, 46, opened Maison Blanche in 2002 at 2605 Gulf of Mexico Dr. in Longboat Key, after operating a restaurant with the same name in Paris for 10 years. He also had been a chef in the south of France.

When he moved to the U.S., he chose Longboat Key after considering New York, California, and Miami.

“I was tired of the big city, so I put New York and California on the side and looked at Florida,” he said. “I didn’t find any restaurant like this on the east coast of Florida, so I came here. I am happy to cook for the local people.”

Maison Blanche features such menu items as mushroom ravioli, green asparagus soup, European sea bass, sweetbreads, suckling pig and short ribs.

All breads and ice cream are made on premises. And for dessert, “We make a very nice chocolate cake.”

Martinez said much of his clientele travels from Tampa, St. Petersburg and Clearwater to eat at Maison Blanche.

“It’s not a traditional French menu – we must consider American tastes - but we cook it with the same technique we cook in Europe.”

Here’s the full Beard Awards list. The five final nominees in each category which will be announced in New Orleans on March 22:

2010 James Beard Foundation Awards

Restaurant and Chef Award Semifinalists

BEST CHEF: SOUTH

Zach Bell, Café Boulud at the Brazilian Court, Palm Beach

Scott Boswell, Stella!, New Orleans

Aaron Burgau, Patois, New Orleans

Derek Emerson, Walker’s Drive-In, Jackson, Miss.

Kevin F. Fonzo, K Restaurant Wine Bar, Orlando

Adolfo Garcia, Rio Mar, New Orleans

Tom Gray, Bistro Aix, Jacksonville

John Harris, Lilette, New Orleans

Christopher Hastings, Hot and Hot Fish Club, Birmingham, Ala.

Scott Hunnel, Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Orlando

Miles James, James at the Mill, Johnson, Ark.

Philip Krajeck, Fish Out of Water at WaterColor Inn & Resort, Santa Rosa Beach

Jose Martinez, Maison Blanche, Longboat Key

Dean James Max, 3030 Ocean at Marriott Harbor Beach Resort & Spa, Fort Lauderdale

Lee Richardson, Ashley’s at Capital Hotel, Little Rock, Ark.

Jeanie Roland, The Perfect Caper, Punta Gorda

Philippe Ruiz, Palme d’Or at the Biltmore, Coral Gables

Michael Schwartz, Michael’s Genuine Food & Drink, Miami

David and Torre Solazzo, Ristorante Del Porto, Covington, La.

Kris Wessel, Red Light Little River, Miami

OUTSTANDING RESTAURATEUR

Ashok Bajaj, 701, Ardeo, Bardeo, Bibiana Osteria-Entoteca, The Bombay Club, The Oval Room, and Rasika, Washington, D.C.

Roger Berkowitz, Legal Sea Foods, Boston

Frank Bonanno, Bones, Luca d’Italia, Mizuna, and Osteria Marco, Denver

Bruce Bromberg and Eric Bromberg, Blue Ribbon Restaurants, New York City

Myles Chefetz, Myles Restaurant Group, Miami Beach

Larry D’Amico and Richard D’Amico, D’Amico & Partners, Minneapolis

Michael Dellar, Lark Creek Restaurant Group, San Francisco

Tom Douglas, Dahlia Bakery, Dahlia Lounge, Etta’s, Lola, Palace Kitchen, Serious Pie, Seattle

Steve Ells, Chipotle Mexican Grill, Denver

Sam Fox, Fox Restaurant Concepts, Scottsdale, Ariz.

Jim Goode and Levi Goode, Goode Company Restaurants, Houston

Pano Karatassos, Buckhead Life Restaurant Group, Atlanta

Pat Kuleto, Pat Kuleto Restaurant Development & Management Co., San Francisco

Donald J. Madia, Avec, Big Star Taqueria and Bar, Blackbird, The Publican, and The Violet Hour, Chicago

Keith McNally, Balthazar, Lucky Strike, Minetta Tavern, Morandi, Pastis, Pravda, and Schiller’s Liquor Bar, New York City

Richard Melman, Lettuce Entertain You Enterprises, Chicago

Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, Ala.

Tim Stannard, Bacchus Management Group, San Francisco

Stephen Starr, Starr Restaurant Organization, Philadelphia

Doug Washington, Anchor & Hope, Salt House, and Town Hall, San Francisco

OUTSTANDING CHEF

José Andrés, Minibar, Washington, D.C.

Tom Colicchio, Craft, New York City

Gary Danko, Restaurant Gary Danko, San Francisco

Robert Del Grande, RDG + Bar Annie, Houston

Suzanne Goin, Lucques, Los Angeles

Sam Hayward, Fore Street, Portland, Maine

Jean Joho, Everest, Chicago

Paul Kahan, Blackbird, Chicago

Michael Mina, Michael Mina, San Francisco

Scott Peacock, Watershed, Decatur, Ga.

Mark Peel, Campanile, Los Angeles (pictured at right)

Charles Phan, The Slanted Door, San Francisco

Stephan Pyles, Stephan Pyles, Dallas

Julian Serrano, Picasso at Bellagio, Las Vegas

Michael Smith, Michael Smith, Kansas City, Mo.

Ana Sortun, Oleana, Cambridge, Mass.

Frank Stitt, Highlands Bar & Grill, Birmingham, Ala.

Jerry Traunfeld, Poppy, Seattle

Marc Vetri, Vetri, Philadelphia

Janos Wilder, Janos, Tucson, Ariz.

OUTSTANDING RESTAURANT

Alan Wong’s Restaurant, Honolulu

The American Restaurant, Kansas City, Mo.

Babbo, New York City

Bouchon, Yountville, Calif.

Boulevard, San Francisco

Canlis, Seattle

Crook’s Corner, Chapel Hill, N.C.

Daniel, New York City

Delfina, San Francisco

Fore Street, Portland, Maine

Higgins Restaurant and Bar, Portland, Ore.

Highlands Bar & Grill, Birmingham, Ala.

Les Nomades, Chicago

Magnolia Grill, Durham, N.C.

Mélisse, Santa Monica, Calif.

Sanford, Milwaukee

Spiaggia, Chicago

Vetri, Philadelphia

Vidalia, Washington, D.C.

Vincent on Camelback, Phoenix

RISING STAR CHEF OF THE YEAR

Josh Adams, June, Peoria Heights, Ill.

Justin Aprahamian, Sanford, Milwaukee

Benjamin Bailly, Petrossian, West Hollywood, Calif.

Justin Basye, Stella Sola, Houston

Sonja Finn, Dinette, Pittsburgh

Vanessa Garcia, Restaurant Charlie at the Palazzo, Las Vegas

David Gilberg, Koo Zee Doo, Philadelphia

Kevin Gillespie, Woodfire Grill, Atlanta(pictured at right)

Will Gilson, Garden at the Cellar, Cambridge, Mass.

Sam Gorenstein, BLT Steak at the Betsy Hotel, Miami Beach

Carly Groben, Proof, Des Moines, Iowa

Colin Hazama, Kauai Grill at the St. Regis Princeville, Kaua’i, Hawaii

Perry Hoffman, Etoile Restaurant at Domaine Chandon, Yountville, Calif.

Timothy Hollingsworth, The French Laundry, Yountville, Calif.

Casey Lane, The Tasting Kitchen, Venice, Calif.

Matthew Lightner, Castagna, Portland, Ore.

Johnny Monis, Komi, Washington, D.C.

Grégory Pugin, Veritas, New York City

Charles “Chip” Roman, Blackfish, Conshohocken, Pa.

Gabriel Rucker, Le Pigeon, Portland, Ore.

James Rugile, Venue Bistro, Denver

Jonathon Sawyer, The Greenhouse Tavern, Cleveland

Joshua Smith, A Mano, New Orleans

Lee Styer, Fond, Philadelphia

Sameh Wadi, Saffron Restaurant & Lounge, Minneapolis

Sue Zemanick, Gautreau’s, New Orleans

BEST NEW RESTAURANT


A Mano, New Orleans

Adesso, Oakland, Calif.

Anchovies & Olives, Seattle

Bar La Grassa, Minneapolis

Bibou, Philadelphia

Bluebird Tavern, Burlington, Vt.

Chifa, Philadelphia

Cibo Matto at the Wit, Chicago

Eos at Viceroy, Miami

Eventide, Arlington, Va.

Flour + Water, San Francisco

Frances, San Francisco

Good Food on Montford, Charlotte, N.C.

Il Casale, Belmont, Mass.

J & G Steakhouse, Washington, D.C.

Koo Zee Doo, Philadelphia

La Condesa, Austin, Tx.

Locanda Verde, New York City

Marea, New York City

Miller Union, Atlanta

Ninety Acres at Natirar, Peapack-Gladstone, N.J.

Pelago at the Raffaello Hotel, Chicago

Ping, Portland, Ore.

RN74, San Francisco

Restaurant Martín, Santa Fe

Sage at Aria Resort & Casino, Las Vegas

St. Francis, Phoenix

Samar, Dallas

Soleá at the W South Beach, Miami Beach

Tavern, Los Angeles

Trummer’s on Main, Clifton, Va.

OUTSTANDING PASTRY CHEF


Cory Barrett, Lola, Cleveland

Beth Biundo, Lilette, New Orleans

Amanda Cook, CityZen at Mandarin Oriental, Washington, D.C.

Deanie Fox, Ubuntu, Napa, Calif.

Michelle Gayer, Salty Tart Bakery, Minneapolis

Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami

Carla Gonçalves, Koo Zee Doo, Philadelphia

Kamel Guechida, Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas

Marie Jackson, Flaky Tart, Atlantic Highlands, N.J.

Maura Kilpatrick, Sofra Bakery and Cafe, Cambridge, Mass.

Joe Logsdon, La Mie, Des Moines, Iowa

Yasmín Lozada-Hissom, Duo, Denver

James Miller, Cafe Besalu, Seattle

Cherie Pascua, Hiroshi Eurasion Tapas, Honolulu

Nicole Plue, Redd, Yountville, Calif.

Michelle Polzine, Range, San Francisco

Jessie Prawlucki, Fond, Philadelphia

Plinio Sandalio, Textile, Houston

Mindy Segal, Mindy’s HotChocolate, Chicago

Philip Speer, Uchi, Austin, Tex.

OUTSTANDING WINE SERVICE


A16, San Francisco

Acquerello, San Francisco

Alinea, Chicago

Blackberry Farm, Walland, Tenn.

Canlis, Seattle

Emeril’s New Orleans

Frasca Food and Wine, Boulder, Colo.

Glitretind at Stein Eriksen Lodge, Park City, Utah

Il Capriccio, Waltham, Mass.

Jean Georges, New York City

La Belle Vie, Minneapolis

La Toque, Napa, Calif.

NoMI at Park Hyatt Chicago

Patina, Los Angeles

Picasso at Bellagio, Las Vegas

Restaurant Eve, Alexandria, Va.

Restaurant Gary Danko, San Francisco

Tarbell’s, Phoenix

Tria, Philadelphia

V. Mertz, Omaha, Neb.

OUTSTANDING WINE AND SPIRITS PROFESSIONAL


Larry Bell, Bell’s Brewery, Galesburg, Mich.

Derek Brown, The Passenger, Washington, D.C.

Sam Calagione, Dogfish Head Craft Brewery, Milton, Del.

Brian Duncan, Bin 36, Chicago

Merry Edwards, Merry Edwards Wines, Sebastopol, Calif.

Alex Golitzin, Quilceda Creek, Snohomish, Wash

Paul Grieco, Hearth, New York City

David Hirsch, Hirsch Vineyards, Cazadero, Calif.

Jim Koch, The Boston Beer Company, Boston

Stephen R. McCarthy, Clear Creek Distillery, Portland, Ore.

Michael McCaulley, Tria restaurants and Fermentation School, Philadelphia

Greg Moore, Moore Brothers Wine Company, Pennsauken, N.J., New York City and Wilmington, Del.

Garrett Oliver, The Brooklyn Brewery, Brooklyn, New York

Neal Rosenthal, Rosenthal Wine Merchant/Mad Rose Group, New York City

Jörg Rupf, St. George Spirits, Alameda, Calif.

John Shafer and Doug Shafer, Shafer Vineyards, Napa, Calif.

Alpana Singh, Lettuce Entertain You Enterprises, Chicago

Eric Solomon, European Cellars/Eric Solomon Selections, Charlotte, N.C.

Julian P. Van Winkle, III, Old Rip Van Winkle Distillery, Louisville, Ky.

Gary Vaynerchuk, Wine Library TV/Wine Library, Springfield, N.J. (pictured at right)

OUTSTANDING SERVICE


Acquerello, San Francisco

Aerie Restaurant & Lounge at Grand Traverse Resort & Spa, Acme, Mich.

Alinea, Chicago

Cafe Juanita, Kirkland, Wash.

Carlos’, Highland Park, Ill.

The Compound, Santa Fe

The Dining Room at the Langham, Pasadena, Calif.

Emeril’s New Orleans

Fountain Restaurant at Four Seasons Philadelphia

Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas

La Grenouille, New York City

La Mer at Halekulani, Honolulu

Magnolia Grill, Durham, N.C.

Marcel’s, Washington, D.C.

Michael Mina, San Francisco

Nobhill Tavern at MGM Grand Hotel & Casino, Las Vegas

Penrose Room at the Broadmoor, Colorado Springs, Colo.

Spiaggia, Chicago

Upperline, New Orleans

Vetri, Philadelphia