The Charleston and Woodberry Kitchen in Baltimore were selected out of 24,000 submissions as semifinalists in a total of three categories:
Best Chef in the Mid-Atlantic: Cindy Wolf, Charleston
Outstanding Wine Program: Charleston
Outstanding Service: Woodberry Kitchen
There are 20 semifinalists in each category. A panel of more than 600 judges — mainly restaurant critics, food and wine editors, culinary educators, and past James Beard award winners — will pare down the list from 20 to five nominees. The James Beard Foundation will announce the finalists on March 15. The same judges will then whittle down their lists to determine the winner for announcement on May 1.
The Charleston is in the hunt for Best Chef in the Mid-Atlantic and Outstanding Wine Program. Executive Chef Cindy Wolf is a five-time finalist for the Best Chef in the Mid-Atlantic. Chefs are nominated if they have set “new or consistent standards of excellence in their respective regions,” according to the James Beard Foundation, which states they must have been in the field as a chef for at least five years, including three regionally. See the full list of semifinalists at the bottom of the article or on the James Beard Award site.
The Charleston was also nominated for its wine program. To qualify, the establishment must be a “Standard bearer for excellence in wine service,” has been open for at least five years, present its wine list in a palatable manner, employ staff knowledgeable about wine and try to educate patrons about wine. The award is presented by Robert Mondavi Winery.