Introducing the Eat Mobile Carty Award judges:We're pulling out all the stops and calling in some professional eaters for this year's Eat Mobile Carty Award judge panel. We searched near and far to bring you a well-rounded group of chefs, writers and appreciators of food, including Top Chef Masters contestant Naomi Pomeroy, Time magazine food writer Josh Ozersky, VendrTV producer Daniel Delaney, Portland's own Tommy Habetz and Adam Sappington, and New York Chef Seamus Mullen. These judges will decide who they think has the best overall food at Eat Mobile, along with which cart has the most style.Emceeing the event is Mike Thelin of Bolted Services, Journalist and Food Festival Developer
The winner of the Carty Award will receive a Shun Ken Onion 7-piece cutlery set from Shun knives and the glory of the title.
In addition to the Judges' Choice award, attendees will vote for the People's Choice Award, presented by Eat St.
Josh writes about food for Time Magazine and is the author of several books, including The Hamburger: A History (2008) and the forthcoming Colonel Sanders and the American Dream (2012). He received a James Beard Award for his work as editor of New York Magazine's food blog, Grub Street. He lives in New York City.
Naomi and her sous chef, Mika Paredes, first welcomed customers to Beast on Sept. 27, 2007. Accolades and awards have followed: features in Gourmet and Elle; Bon Appètit named Naomi as one of the top six of a new generation of female chefs in September 2008; Food and Wine Magazine has recognized her as one of the 10 Best New Chefs in America for 2009. Locally, Naomi was voted Chef of the Year for 2008 by Portland Monthly, Beast was honored as Restaurant of the Year for 2008 by The Oregonian, and was chosen as best Brunch by Willamette Week. In 2009, Naomi bought out her partners to become the sole owner of Beast. In March of 2010, She was selected as a finalist for the prestigious James Beard Awards in the category of Best Chef Pacific Northwest. In October of 2010, Marie Claire magazine named Naomi one of the 18 most powerful women in business. She currently appears as a contestant on the third season of Bravo series Top Chef Masters.
Seamus is known for his approachable, modern Spanish cuisine that has garnered critical acclaim and a strong following. While chef of Boqueria restaurant in Manhattan, Mullen earned a glowing two-star review from The New York Times. He opened a second location in SoHo in 2008 before leaving to develop his first solo restaurant, which debuts this summer. Growing up on an organic farm in Vermont, Mullen learned the value of harvesting the surrounding land to bring flavorful meals to the table. In 2009, Mullen introduced his cooking style to a national audience as a finalist on the popular primetime Food Network series The Next Iron Chef. His first cookbook, Hero Food, will be published in January 2012.
Daniel is a food media producer and entrepreneur, who, after finishing a street food thesis at the University of the Arts, launched VendrTV, a weekly web video series about street food. “On a mission to find the best street food around,” Dan and his crew set out to discover mobile eats from Maine to Santa Monica and everywhere in between. As VendrTV’s audience grew and America’s hunger for street food increased, the show made its way into mainstream media, being featured on the CBS Evening News with Katie Couric and the Sunday morning news, as well as in USA Today, the LA Times and the NY Daily News.
Tommy Habetz began his culinary career at Bobby Flay’s flagship restaurant, Mesa Grill. He then trained under Mario Batali at Batali's first restaurant, Po, which helped Tommy foster his love for regional Italian cooking. After two years as sous chef at Po, Tommy was handpicked by Batali and Joe Bastianich to take on one of the two coveted sous chef positions at Lupa, Mario and Joe's Roman trattoria. Tommy was sent by Mario to train under Paola di Mauro at her home and vineyard just outside of Rome, a distinction shared by few American chefs and a training that was integral in the opening of Lupa. Tommy was given the honor of creating the pasta menu at Lupa, and many of his dishes are still being served there today. After Lupa, Tommy went to work for Drew Nieporent’s Myriad Restaurant Group, opening their Tuscan restaurant Lucca in the Boca Raton Resort and Club. Tommy moved to Portland in 2002. After a time at Lucere, Genoa and Navarre, Tommy became the head chef at Ripe family supper in 2003, an open kitchen setting serving regional and innovative family-style dinners. He then opened the Gotham Bldg. Tavern to critical acclaim in 2005. Sadly, the Gotham Bldg. Tavern closed in 2006. After a brief time at Meriwether's, Tommy left to work on his own project. He and partner Nick Wood opened Bunk Sandwiches in the fall of 2008. Nick and Tommy joined forces with bar man extraordinaire Matt Brown to open Bunk Bar in the fall of 2010.
Adam Sappington has been performing in the kitchen for nearly 20 years. In 1994, Adam moved from his Midwestern home to attend Western Culinary Institute in Portland and pursue a career in the kitchen. After graduating from WCI, Adam worked alongside Cory Schreiber at the seminal Wildwood Restaurant where he helped make seasonality synonymous with Oregon cuisine. In 2007, Adam and his wife, pastry chef Jackie Sappington, set out to start their own restaurant—The Country Cat Dinner House & Bar—which offers a little slice of home by bridging the comforts of a Midwestern supper with the farm-fresh ingredients of the Pacific Northwest. Adam’s menu at The Country Cat is driven from his value system; regional, white-tablecloth dining experiences; and his big personality. One glance at Adam’s menu—smoky, rustic and earthy with bold flavors and a signature "wow factor"—and you’ll know he’s a carnivore. Over the years Adam has gained recognition from the culinary community for his artful butchery skills, and he is now a go-to resource for chefs and curious consumers. Adam purchases and respectfully carves whole animals weekly, makes his own beef jerky and serving dishes like the Whole Hog Plate that are as thoughtfully prepared as they are revered by his meat-loving guests.