Hot off the heels of the big James Beard Award finalist nominations—one for Justin Yu of Oxheart and one for Hugo Ortega of Hugo's—come two more Houston honors, this time from Food & Wine. The magazine has released its annual list of 100 of the country's hottest new chefs in 10 geographic areas. In Southwest region, two of those chefs hail from Houston. Ryan Pera was nominated for his work at Coltivare, where F&W praises the provenance of his ingredients, writing: Because his modern Italian dishes and wood-fired pizzas take the terms “fresh” and “local” to a new level: Most of their elements come either from Pera’s restaurant-cum-general-store, Revival Market (which peddles goods from Houston-area farmers, ranchers and cheesemakers), or from Coltivare’s gorgeous 3,000-square-foot backyard garden. Adam Dorris was nominated for his work at Pax Americana, where F&W says he's "transforming Texans' ideas of what dinner can be with dishes such as Gulf tilefish with braised kale, smoked ham and cauliflower and pecorino crema."

The best chef in each region will be determined by reader votes, with the polls open until Wednesday, April 8. After the polls are closed, votes will be tallied and Food & Wine will announce its 10 best new chefs in America in an upcoming issues. Meanwhile, the chef with the most votes overall will win the coveted title of The People's Best New Chef for 2015. Last year's top 10 chefs included Beard nominee Justin Yu—and with four chefs from Austin (and one from Dallas) on this year's Southwest chefs finalist list, it's just as important for Houston to clinch another top 10 chef in 2015. Coltivare, Awards, Adam Dorris, Pax Americana, Ryan Pera Roy Choi, more intimately known as Papi to his Kogi BBQ co-workers, is the first food truck chef to be named "Best New Chef" by Food & Wine. The 22nd annual award, announced yesterday by Food & Wine Editor in Chief Dana Cowin, highlights ten rising culinary talents nation-wide. The winners will be featured in the July issue of the magazine and will attend the 28th annual Food & Wine Classic in June.

"This year we have one of the most exciting rosters of Best New Chefs ever," Cowin said in a press release. "They represent every frontier of cooking in America today, from an avant-garde chef in a remote area of Virginia to the mastermind behind the Korean taco-truck boom in Los Angeles."good wine to drink with fruitMembers of the Kogi team are a little more than excited about the honor. wine in china top 100In a blog posted today on the truck's Web site titled "congraturations, papi! how late can you buy wine in azheLL muthafuckin YEAH!!", Alice Shin, creative director of Kogi writes, "Look -- Papi is a cLassicaLLy trained chef who came up through some reaLLy prestigious and hardcore kitchens. black ink wine price

And his core business now stems from a TACO TRUCK?...now he's working on RICE BOWLS in the middLe of a forgotten strip maLL? What do you think he's trying to teLL you?"best wine ordering sitesAlso dubbed "Best New Chefs" are: Matt Lightner of Castagna, Portland, Ore.; best wine and food combinationsClayton Miller of Trummer's on Main, Clifton, Va.; Missy Robbins of A Voce, New York ; Jonathon Sawyer of the Greenhouse Tavern, Cleveland ; Alex Seidel of Fruition, Denver ; Mike Sheerin of Blackbird, Chicago; John Shields of Town House, Chilhowie, Va.; Jason Stratton of Spinasse, Seattle, and James Syhabout of Commis, Oakland.Pace yourselves, this is going to be goodFood & Wine Honors the Best New Chefs of 2017 at Celeb-Studded Gala Congratulations to Food & Wine’s 2017 class of best new chefs Andrew Zimmern's 9 Favorite Sandwiches Around the World SlideshowAndrew Zimmern’s Top 9 Most Bizarre American Foods Slideshow

Organic Dog Food Recalled for Containing Euthanasia DrugParty Animal dog food tested positive for a common euthanasia drug Four Arrested for Baking with Expired Flour in ShanghaiFour La Farine employees were arrested in connection with expired flour scandal 15 Things Flight Attendants Hate About YouShow some respect and don't do any of these things These Female Entrepreneurs Were Honored With ’30 Under 30’ Titles For Taking Over the Food IndustryFour women in the industry were nominated with the title This Sea-Inspired Beer Is Made With Lobsters and SeaweedThe limited-edition beer contains 7 percent ABV Struggles New Runners Face and How to Overcome ThemDon't be like most of them who have no idea what they're getting themselves intoThe People’s Best New Chef – food and wine magazine RESTAURANT FT33 (Read a review) WHY HE’S AMAZING Because he’s attracting crowds to his first solo venture with his modern locavore dishes. BACKGROUND Stephan Pyles (Dallas)

QUINTESSENTIAL DISH Smoked potatoes with maitake mushrooms and chile-spiked Kewpie mayonnaise FIRST JOB “I started out cooking at a family-run restaurant in Scottsdale, Arizona, called Guido’s when I was 15, but I never really took it seriously. [My parents were] like, ‘You need to go get a job.’ So I was like, ‘OK, I’ll go get a job.’” ON WORKING AT STEPHAN PYLES “I was 25 when I started at Stephan Pyles as a pantry cook. I didn’t have formal training and always felt behind, so I stayed up late nights reading, studying and trying new recipes to try to catch up.” FT33’S DESIGN “Barnyard industrial.” A lot of the wood inside the restaurant came from a 19th century stable at Sterling Lamb at Hodges Ranch, in West Texas, where McCallister also gets his lamb. FAVORITE ODDBALL INGREDIENTS Shiro kikurage, a white fungus that grows on trees. He rehydrates the dried fungus and infuses it with black truffle when making a “really rich lamb broth.”