Thursday, November 19

November, a traditionally voterific month

Everyone loves to vote in November, its in our blood.
If you haven't gotten the chance to get your vote on, here are a couple of things we think you'll dig.

JAMES BEARD. Maybe you've heard of him.. if you haven't, in short, he's kind of a big deal.
Every year at this time foodies around the country excitedly nominate their favorites in the food industry, from 'Best Chef: Pacific' to 'Best New
Restaurant', 'Outstanding
Wine&Spirits' to 'Rising Chef of the Year' there is a category for everyone, in every area. You can also vote for Books, Journalism, Broadcast Media, and Design.
With this in mind, please feel free to vote for whomever you wish to see nominated for a JB award. ...and here is the shameless plug-
There is a category titled "Outstanding Pastry Chef' and if you happen to think that maybe Michelle is worthy of the title, it would rule if you would vote for her! Being nominated for a JB award is a tremendous honor to anyone working hard in a kitchen.
you can vote until mid-December or mid-January, depending on the category.

is a quarterly publication highlighting some good eats, farms, and artisans, in and around Minneapolis and St. Paul. Currently they are looking for your vote for 'Local Food Heroes'
Broken down into 5 categories of 3 nominees each are 15 local persons/places wishing for your vote- Salty Tart has been nominated for 'Best Food Artisan' and golly we hope you'll agree!
Voting Ends on December 11th, and you can vote as many times as you wish.

We love those guys and gals over at Heavy Table.
James Norton, Susan Pagani, and Katie Cannon tell us all about the finalist for the highly anticipated 'Silver Whisk Awards!'
If you have an opinion, and I know you do, you can contact Heavy Table with your choices by writing to
Winners are announced on December 16th, I can hardly wait!

Don't forget to call the Salty Tart with all your needs, we would love to hold your hand through the upcoming holidays. Don't you fret, we've got you covered. 612.874.9206

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