Much can be questioned about the Beard Awards: that the voting process, standards, and accountability remain rather opaque, that some of the regional categories tend to disproportionately favor certain cities,[1] that the awards tend to go to chefs who have been around the block a few times over fresh new talent, and have historically been predominantly white and male. But that's not my purpose here, and I'll acknowledge that the Foundation has been taking steps to try to address all those issues.
Rather, my purpose is to consider what we, as South Florida diners, can do about it. And here's a simple thing: submit a nomination form. The link is right here – James Beard Foundation - The 2020 James Beard Awards – and anyone can create an account and submit a nomination, up until December 2.
Now, let me immediately make clear that I am not suggesting any sort of balloting campaign for anyone in particular. The awards are not popularity contests and the number of nominations submitted has nothing to do with whether someone is selected. Rather, what I'm suggesting is that if there is someplace or someone that you think is deserving of recognition, you should create an account, make your submission, and maybe most important, explain why you're doing so (each submission has a box for "Why are you recommending this chef/restaurant?").
I do think these are very good times for Miami dining, and that there are many people doing great things who deserve recognition for it. And I'm concerned that one of the reasons that's not as well seen from the national perspective is that there isn't a robust enough discussion of what's happening here. So FWIW, here are my nominations (which will be submitted to the Beard Foundation without pictures, those are just for your entertainment):
Best Chef South
Niven Patel (Ghee, Erba)
Niven Patel’s Ghee is not just a “great Indian restaurant.” It’s not just a “great Miami restaurant.” It’s a GREAT RESTAURANT. Period. If there is one place in Miami that I think would stand out in any city in the U.S., this is it. But at the same time, part of what makes Ghee so special is how closely it’s tied to South Florida - all the way down to sourcing a significant portion of the menu from Niven’s family’s backyard farm in Homestead.
Traditional Indian dishes like bhel puri, pakora, chicken tikka masala and saag paneer serve as inspiration but not a straitjacket, because the menu is equally inspired by South Florida’s local products – the bhel puri is topped with fresh local wahoo, the pakoras feature calabaza or taro leaf Niven grows himself, the tikka masala is enriched with local heirloom tomatoes, the saag paneer uses backyard kale. In season, a whole section of the menu is devoted to “Rancho Patel” local fruits and vegetables. Niven’s taken the farm-to-table ethos of his former alma mater, Michael’s Genuine Food & Drink (where he was Chef de Cuisine for 3 years from 2013-2016 under Best Chef South 2010 winner Michael Schwartz) to a new level and introduced it to the vibrant, deep flavors of Indian cuisine. I love the bright flavors, fresh products, and how the menu is always in constant motion, in sync with the seasons.
The three-course family-style tasting menu (which features an assortment of dishes for each “course”) is one of the best $55 meals you will find anywhere. There is not a person I’ve recommended Ghee to or taken there that hasn’t left happy.
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is probably among the most tattered and splattered in my kitchen. For a long time, it served as my initial reference point for basic cooking - how best to cook a burger or a steak, what to do with green beans, and so on. His meatloaf recipe remains one of our favorites. Though a few years ago, the 