Awards

Sponsor All-Clad set up a display of their cookware next to the check-in station in the lobby.

As in past years, Mercedes-Benz placed cars inside the lobby and outside near the arrivals area.

Acqua Panna and Pellegrino hosted three water bars, one in the lobby and two more upstairs.

The press room returned to its regular setup of a few bars and food stations, which included a California Caviar Company bar offering canapes like saffron-infused whitefish roe on beet crisps.

After accepting their awards on stage, winners headed to the packed press room to pick up a celebratory glass of Perrier-Jouet champagne and chat with journalists.

At the water bar on the terrace, Pellegrino and Acqua Panna displayed two bottles frozen inside an ice sculpture.

Each of the 66 sponsor- and chef-manned tables were covered in matching lavender linens. Purple signage designed by Pandiscio Co. added a graphic touch with illustrations of cutlery and serving pieces.

In honor of the James Beard Foundation's 25th anniversary, Duff Goldman of Charm City Cakes in Baltimore created a cake in the shape of the James Beard House in New York. After being presented during the ceremony, it was later served to guests in the Urban Spoon lounge on the balcony.

Food Web site Urban Spoon's area on the outdoor terrace included live guitar music, lounge seating, and live goldfish swimming in vases placed on accent tables.

Sanford D'Amato of Sanford Restaurant in Milwaukee prepared duck borscht with duck brats and caraway cream, a dish inspired by the recipe for hot beef borscht in James Beard's American Cookery.

Michael Lomonaco of Porter House New York served local asparagus salad with egg, aged country ham, and fingerling potato salad, also inspired by James Beard's American Cookery.

Liquor sponsors offered guests various libations throughout the lobby and grand promenade. Campari's waitresses served up champagne cocktails.

As in past years, around 200 V.I.P. guests (paying $1,500 a head or $15,000 a table) dined upstairs on a mezzanine overlooking the grand promenade. The centerpieces were made of welded-together silverware and silver dishes accented with purple sweet peas and orchids, in honor of the foundation's silver anniversary.