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March 21, 2011

Duff Goldman nominated for Beard awards

duffThis is breaking news...I'm actually waiting for the official press release to pop up in my inbox.

But I just heard that Duff Goldman has been nominated for a James Beard Foundation Book, Broadcast & Journalism award.

Stay tuned ...

Update: It's real. Goldman is nominated in the Best TV Personality category along with -- wait for it, Bobby Flay and Alton Brown!

And ... Ace of Cakes was nominated in the category of Television Program, on location -- the other nominees are Avec Eric and Bizarre Foods with Andrew Zimmern

The announcement of the Book, Broadcast & Journalism Awards came along with those of the nominees in the restaurant and chef categories.

 

Although Cindy Wolf had earlier been announced for the shortlist in the Mid Atlantic Chef category, her name does not appear among the five finalists. Also missing is Tony Foreman, who had been shortlisted in the Outstanding Wine Service category for Charleston, and the restaurant itself, which is not one of the finalists in the Outstanding Service category.


On May 6, 2011, the James Beard Foundation Book, Broadcast & Journalism Awards Dinner, an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists, will take place at Espace in New York City.  The evening will be hosted by Ted Allen and Gail Simmons

Also nominated: Amanda Hesser, who will be in Easton this Saturday for the concluding event of Talbot County Restaurant Week, was nominated in the General Cooking cookbook category for The Essential New York Times Cook Book: Classic Recipes for a New Century

Baltimore Sun photo/Gene Sweeney Jr.

Posted by Richard Gorelick at 3:04 PM | | Comments (17)
        

Comments

How come nobody ever talks about the taste of a Charm City cake? Are they made to be eaten?

Mike, I have never (knowingly) eaten a Charm City cake, but would you really want to eat that fondant after people have been handling it to make cake art?

They are dry, oversweet and unreal. I am horrified, as happy eater James Beard would have been, that this organization is considering an award

I personally think that Rodney Henry has more personality and better tasting (even edible) baked goods AND more talent in his pinky finger than Duff can even ever dream of having as a musician. Just sayin'...

How awful a show is Bizarre Foods with Andrew Zimmern? The premise is basically watch some doofus eat funny foods with foreigners.

I understand the concept of being a stranger in strange land with strange food, but I think it works best when the stranger has a degree of intellect and awareness.

I agree with both comments. Cakes look great but how do they taste? And all that handling with bare hands? Would you eat regular food if people put their hands all over it? Why don't they wear gloves?

I had it once at some event at Pazo. It was ok...not memorable. The cake was sorta dry, like they baked it with margarine and not butter. You pay for the art, not the cake.

Delicious! Try them for yourself across the street from Charm City Cakes at The Diz! If you watch the show, you will hear the fondant really just is for the decoration, the fondant keeps the cake inside fresh and moist....and beautiful! Each cake is frosted with buttercream before being fondant-ed. The buttercream is what you actually eat with the cake. Check it out.

And once again no finalists from Baltimore for restaurant categories. Is our area becoming a dining backwater again? Or should we ignore the James Beard awards as just another PR/politically influenced popularity contest?

I had a charm city cake at a wedding this summer. The Mother-of-the-Bride came around to all the tables and made sure we got up to see the cake (I guess because it was so expensive) I wasn't a VIP guest so I definitely ate Duff sheet cake. My wife liked it, but she was the only one. I thought the cake was average, a little on the dry/bland side like a grocery store cake. The icing was what really dissapointed me. I thought it was very bland and tasteless, not at all sweet and everyone agreed it left a shortening after-taste. I wanted to like his cake, I really did.

I had a charm city cake at a wedding this summer. The Mother-of-the-Bride came around to all the tables and made sure we got up to see the cake (I guess because it was so expensive) I wasn't a VIP guest so I definitely ate Duff sheet cake. My wife liked it, but she was the only one. I thought the cake was average, a little on the dry/bland side like a grocery store cake. The icing was what really disappointed me. I thought it was very bland and tasteless, not at all sweet and everyone agreed it left a shortening after-taste. I wanted to like his cake, I really did.

I'm rooting for Duff bescause I really like to watch Ace of Cakes!

Nominated for a beard award? I thought he only had a goatee?

The fondant was like a hardened, colored and flat marshmallow with extra sugar.

But, that cake was good. The one I had was the spiced (rum?) flavor

It was not living-up-to-the-hype good, but still pretty damn good.

I doubt I'll ever eat one again due the wait list, the astronomical prices, and most of my friends have gotten married.

However, knowing my friends the way I do, there could be a round II in the wedding games in the not-so-distant future.

Always the optimist, I be.

@ss
zink!

I love you, too, Baltimore.

I love how most people don't know how fondant is consumed - you CAN eat it, but it's more for the preservation of the cake underneath. Oddly enough, living in this city, I've had the opportunity to try their cakes twice, and both times, the cake and buttercream underneath the fondant was delicious.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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