Weathering the pandemic was profoundly challenging, but both Castle and Spalding look to the future with hope and optimism that they will continue to learn, engage, and teach through Hell’s Backbone Grill & Farm. In 2020, they were nominees/finalists for Best Chef in the Mountain Region. In 2017, 20, Castle and Spalding were semifinalists in the Best Chef Southwest category. Though located more than four hours from the nearest metropolitan area (which presented a host of challenges in the early days), Hell’s Backbone Grill & Farm is no stranger to James Beard Awards recognition. It's also exceptionally meaningful to be recognized in a field traditionally dominated by men.” Standing by our convictions has contributed to our longevity. Through 22 seasons, weathering a pandemic, after many long, quiet hours of honest and earnest work, we’re thrilled to be honored for our vision and our commitment to teach and empower the next generation about rural food sourcing, high-desert farming methods, good food prepared with love, and the importance of meeting your neighbors. Our recipe for success has been to delight guests with our food and our team’s gracious service, offer them a plate of something delicious and nourishing–something we grew ourselves–and encourage them to spend time in their precious public lands.”Ĭhef and Co-Owner Jen Castle said, “This national recognition by a group of peers feels very significant. When we opened in 2000, that was the definition of fine dining, and we were determined to do things differently, to have a positive impact on the restaurant industry and prove it could be done, even as everyone insisted we’d fail. We started Hell’s Backbone Grill & Farm as a pushback against the ‘90s attitude that eating ‘fancy’ food was eating food from far, far away. Chef and Co-Owner Blake Spalding, said, “From the beginning, our orientation with the restaurant has been 'how do we use this work for the larger common good'? It's powerful to see industry leaders now recognizing that as important, and a marker by which to determine excellence, on an equal level as the cuisine. Each year for the last 22 seasons, thousands have flocked to Hell’s Backbone Grill & Farm to be nourished by the fresh, seasonal cuisine sourced and harvested from heirloom orchards, local ranches, and, primarily, from the restaurant’s own organic farm.Ĭastle and Spalding also believe strongly in the intersection of food and politics and in using their restaurant as a vehicle for change. Situated on the grounds of the Boulder Mountain Lodge, in the heart of the magnificent Grand Staircase-Escalante National Monument, Hell’s Backbone Grill & Farm was founded on and follows Buddhist principles, with a deep commitment to sustainability, food justice, and community responsibility. The Outstanding Restaurant category includes only 20 semifinalists from across the country, honoring “a restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations while contributing positively to its broader community.”Ĭastle and Spalding have not only created a world-class restaurant and six-acre farm in a rural, tiny town (population 252), they have also self-published two lauded narrative cookbooks, With a Measure of Grace and This Immeasurable Place. This is the fifth time chef/owners Jen Castle and Blake Spalding have been recognized by the James Beard Awards, and theirs is the first Utah restaurant to be nominated in this particular–and highly prestigious–national category. (Boulder, Utah) - Hell’s Backbone Grill & Farm announced today its 2022 semifinalist nomination for Outstanding Restaurant from the James Beard Foundation.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |