FOR IMMEDIATE RELEASE

Contact: Melanie Young, Awards Director 212-620-7027, ext. 303
David Orchard, Awards Media Relations Manager 212-620-7027 ext. 306
Website: www.jamesbeard.org

New York, May 1, 1998 - Winners were announced tonight for The Sixth Annual James Beard Foundation Journalism Awards at a dinner held at The Essex House/Hotel Nikko attended by members of the journalism and culinary communities.

The Awards, presented solely by The James Beard Foundation, recognize excellence in food and beverage journalism for articles published in 1997 in the United States and Canada. They are judged by editors and writers who are not actively reporting on food and beverage topics, and deans and instructors at leading journalism colleges. Ballot tabulation is handled by Deloitte & Touche LLP. Winners receive a bronze award medallion etched with the image of James Beard. There are no cash prizes. A total of 14 awards were presented.

Highlights
Alan Richman, special correspondent for GQ, took home his sixth consecutive James Beard Foundation Award Award for Outstanding Restaurant Review/Critique.

The Washington Post received three awards in the categories of Newspaper Writing on Wine, Spirits and Beer (journalist: Judith Weinraub), Newspaper Series (journalist: Carole Sugarman) and Newspaper Feature Writing With Recipes (journalists: Carole Sugarman and Stephanie Witt Sedgwick).

Gourmet magazine received two medallions for Magazine Writing on Wine, Spirits and Beer (journalist: Gerald Asher) and Magazine Series (journalist: Catharine Reynolds). Also collecting two medallions was Saveur magazine for Magazine Feature Writing with Recipes (journalist: Dorothy Kalins) and the M.F.K. Fisher Distinguished Writing Award (journalist: Colman Andrews).

The Awards dinner was hosted by Carolyn O'Neil, executive producer and correspondent for CNN's "On the Menu". In keeping with the 1998 Awards gala theme "Flavors of the Far East," the Journalism Awards dinner was prepared by a team of chefs from Hawaii. The 250 guests were treated to Pacific delicacies such as Molokai Sweet Potato-Crusted Kona Prawns, Marble of Ahi and Onago with a Mustard Seed and Tamari Vinaigrette; Roasted Japanese Eggplant and Seared Puna Goat Cheese, Beef Tenderloin with Smashed Taro and Lomi Salmon, and Hawaiian Vintage Chocolate petits fours.

The James Beard Foundation, based in New York City, is a not-for-profit organization dedicated to furthering the practice and appreciate of the culinary arts. For membership information, call (800) 36-BEARD or (212) 675-4984. To request an entry form for the 1998 Journalism Awards for articles written and published in 1998, fax requests with complete address and email to: (212) 645-3654 or (212) 627-1064 or call (212) 627-2090.

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