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Fraser and Andrew RimasFour Fish: The Future of the Last Wild FoodPeace Meals: Candy-Wrapped Kalashnikovs and Other War Storiesby Anna BadkhenThe winner of Cookbook of the Year and the Cookbook Hall of Fame Inductee will be announced on May 6, 2011. by Lenox Tableware and GiftsWinners will be announced on May 6, 20111/AB@EThe Canadian TableHosts: Don Genova and Amy Jo EhmanProducers: Don Genova and Amy Jo EhmanAnthony Bourdain and Eric Ripert: Turn and Hosts: Anthony Bourdain and Eric RipertProducers: Naomi Gabay, Neil Golub, and Chris HauseltBD23@A/:7BG6ABShow: Brunch @ BobbysDuff GoldmanShow: Ace of Cakes1/B7Alexs Day OffHost: Alexandra GuarnaschelliProducers: Fran Alswang and Kim MartinHost: Bal ArnesonTop Chef: Season 7Producers: Tom Colicchio, Dan Cutforth, Jane Lipsitz, and Dave Serwatka1/B7Host: Duff GoldmanProducers: Jeanne Begley, Lauren Lexton, and Tom RoganAvec EricProducers: Justin Barocas, Heather Brown, and Geoffrey DrummondBizarre Foods with Andrew ZimmernHost: Andrew ZimmernNetwork: Travel ChannelProducer: Andrew Zimmern353B60 Minutes: Chef Jos AndrsHost: Anderson CooperProducers: Bill Owens and Kara VaccaroHost: Martha TeichnerDouglas W.
Smith317/:1C3B/@GEmerils Culinary Adventure: VermontProducers: Dominique Andrews, Jim Brennan, Elina Brown, Karen Katz, Emeril Lagasse, Charissa Melnick, Marie Ostrosky, and Nancy SwentonMilk WarHosts: Randolph Dudley, Nancy Lind, Matthew Palmerlee, Eddie Russell, Damien Schaefer, and Patrick Stubbers : Jeff Larson, Ben Leventhal, Laurie Pila Horowitz, and JP Hosts: Eric Anderson, Brian Clark, and Jay Selman 8/3A03/@2C2/B73A75/2E/@2AWinners will be announced on May 9, 2011CBAB/2753AB/C@/B3A75North America since January 1, 2008Design Firm: Aidlin Darling DesignDesigners: Joshua Aidlin, Roslyn Cole, and David Darling Project: Bar Agricole, San FranciscoDesign Firm: Bestor ArchitectureDesigners: Barbara Bestor, John Colter, and Cathy Firm: Natoma Architects Inc
.Project: Toast, Novato, CACBAB/2753AB/C@/BNorth America since January 1, 2008Project: LArtusi, NYCDesign Firm: Love and WarDesigner: Katie TullyProject: The National Bar & Dining Rooms, NYCDesign Firm: JNL Graphic DesignProject: The Publican, Chicago 8/3A03/@2C2/B78C@/:7AE/@2AWinners will be announced on May 6, 20113173A@A Thing of Beauty, The Beauty of Nori, Green GoddessAmy ThielenMinneapolis Star TribuneA Good Catch, Low-Tech Wonder, From the Bean Patch: PlentyCassandra Kids Are All Right, Island Adventure, Heart WarmingLos AngelesAnimal Magnetism, Making Their Move, Time for a Redo?New York Locavorism Grows Up, Pizza
la McNally, Chang Heads TribuneCPS Wont Let Kids Eat Their VegetablesA Tale of Two AddisonRick Bragg, Francine Maroukian, and Robb WalshThe Southerners Guide to OystersTaipei, Family Style2@3:/B32:CA/23B/@GTim CarmanWashington City PaperTom PhilpottTime for the Public to Reinvest in Food-System Infrastructure, How the Agrichemical Industry Turns Failure into Market Opportunity, The History of Urban Agriculture Should Inspire Its FutureLettie TeagueThe Wall Street JournalTruly First-Rate?, Wines that Pack a Little Extra Kick2@3:/B323/BC@3LA Weekly99 Things to Eat in L.A.Before You Die Washington PostJoe Yonan20:5City of Ate SteelGrub Street New York Daniel Maurer, Jenny Miller, and Alan Sytsma 63/:BIn Iowa Egg Country: Stench, Suspicion, and Fear, Before Iowas Tainted Eggs, There was Maine, Timeline of Shame: Decades of DeCoster Egg Factory WorldPopcorn: Cinemas Worst Mans Feast Elissa AltmanE/@2Colman AndrewsLA WeeklyA Movable BeastNights on the TownC:B7327/23/BC@3Michael Gebert and Julia Thiel3@A/:AA/GFood & WineTom JunodThe New York Times MagazineJoan Gussow, Teacher of TeachersBenjamin WallaceNew YorkThe Restaurant AuteurFood & WineNatural Wine: Weird or Wonderful?The winner of Publication of the Year will be announced on May 6, 2011.8/3A03/@2C2/B7E/@2A733A will be announced on May 9, 201103AB3AB/C@/BA restaurant opened in
320Press Release Announcing Franchise Program
For additional information, contact: September 9, 2009
333 S.DES PLAINES #506
CHICAGO, IL 60661
MITCHELL'S ANNOUNCES NEW FRANCHISE PROGRAM
CHICAGO, IL -
since 1923, announced today that it was implementing a new program to sell a limited number of
franchises, beginning their expansion efforts in the Chicago area, then going nationwide.The franchise,
which will provide qualified franchisees with comprehensive training, license the use of brand and its proprietary recipes, will operate under the Lou Mitchell's Franchise LLC organization.
"We've been developing our knowledge and skills over the past three generations," said Nicholas Thanas, -12
franchises operating within the next three years."
"We believe we have the recipe for success, quality products made from the finest ingredients
and addition of more franchises, we expect that our brand will only become stronger and our
franchisees will command a greater market share."
In 192Lou Mitchell's father, William Mitchell, opened a small diner called "" at the
beginning of the soon to be famed Route 66.
The business thrived at its original location through some
of America's toughest economic times.In 1946 Lou took over the business and moved it across the
street to a larger location.
Shortly after the move, it was renamed Lou Mitchell's.In 2003 the restaurant
was inducted into the Route 66 Hall of Fame, and in 2006 Lou Mitchell's was added to the National
The 86 year old Chicago institution has hosted U.S.Presidents Jimmy Carter, George W.
and Barak Obama.
Lou Mitchell's Restaurant and Bakery has received numerous awards and accolades including Zagat survey's Best Breakfast and excellent awards 2007, 2008, and 2009.
Lou Mitchell's was also recognized in 2006 by Jones Dairy Farm as one of the Best Family Owned Business
in the country.The restaurant has been featured on Check Please, and Bravo channel's Top Chef, along with Sunday Morning.
The franchise program, developed with the help of the Chicago-based iFranchise Group and, the
legal team at Cheng Cohen LLC, will initially be rolled out in the Chicago area, with a secondary
focus on the Midwest, and national expansion to follow."Lou Mitchell's restaurant concept could
easily expand nationally right away," according to Mark Siebert, CEO of the iFranchise Group.
But Lou Mitchell's Franchise main goal is to ensure the success of the franchisee - and so they
Siebert believes this is a solid franchise program, one "Not only does this program capitalize on the rapidly growing breakfast industry, but it has the support of an established organization behind it," he said.
For information about Lou Mitchell's franchise program visit the website at call the corporate headquarters 312-382-0707.