Congratulations are again in order for chef Daniel Lindley, owner of St. John’s Restaurant, The Meeting Place and his newest restaurant, Alleia, all in Chattanooga’s Southside district. For the second year in a row, Mr. Lindley is a semifinalist for a coveted James Beard Award. He has been nominated for Best Chef: Southeast for his talents at St. John’s.
Daniel finds himself in good company. The 19 others in the category include Linton Hopkins of Restaurant Eugene in Atlanta; Jacob Sessoms of Table in Asheville, N.C.; Tandy Wilson of City House in Nashville; and Bill Smith of Crook’s Corner in Chapel Hill, N.C.
“We’re delighted that Daniel has been recognized as a semifinalist for the second year in a row,” Mr. Lindley’s business partner, Josh Carter, said in a news release. “The James Beard Foundation Awards honor the highest levels of outstanding achievement from among thousands of nominees. While we’re proud of Daniel, we’re not surprised. We’ve been enjoying his talent for years.”
So have many Chattanoogans. Not only do his restaurants offer some of the most creative, inventive cuisines in town, each has its own, distinct personality. Cool decor adds to the ambiance at each.
Now that he’s been nominated, a panel of food experts will be sent to evaluate the restaurant’s food quality, service and presentation. Five finalists will be selected in each category by a panel of regional restaurant critics, food and wine editors and past James Beard Foundation Award winners. Those semifinalists will be announced March 22. Winners will be announced in May, at Lincoln Center’s Avery Fisher Hall in New York.
Mr. Lindley said he’s honored by the nomination.
“Since the beginning, St. John’s has set out to provide a consistently exceptional dining experience,” he said. “The fact that the James Beard Foundation has acknowledged us two years in a row is really exciting for myself, our amazing staff and our city as well.”
Good luck, Daniel!
While it takes a chef like Daniel Lindley to master the art of cooking on James Beard’s level, you at home can impress your guests with recipes from America’s Test Kitchens’ “Simple Best Recipes.” When your time is limited, these recipes are perfect. Most can be made in 30 minutes or less. This is one I particularly enjoy. When summer tomatoes and fresh basil are growing in your garden, it will be even more simple and flavorful to make.
Garlic Shrimp With Basil
1 1/2 pounds extra-large shrimp, peeled and deveined
Salt and pepper
2 tablespoons olive oil
10 garlic cloves, minced
3/4 cup dry white wine
1 (14.5-ounce) can diced tomatoes
1/2 cup finely chopped fresh basil
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons drained capers, minced
1 teaspoon lemon juice
Pat shrimp dry with paper towels, and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add shrimp and cook till lightly browned, about 1 minute per side. Transfer to plate.
Add remaining oil, garlic and 1/2 teaspoon pepper to empty skillet and cook until fragrant, about 30 seconds. Stir in wine and tomatoes; simmer until lightly thickened, about 5 minutes. Remove from heat and whisk in basil, butter, capers and lemon juice. Add shrimp and any accumulated juices to skillet. Cover and let sit until shrimp are heated through, about 5 minutes. Season with salt and pepper. Serve over pasta or rice with crusty garlic bread on the side.