The Garden State Culinary Arts Awards are the vision of Andy Clurfeld, the former restaurant reviewer for the Asbury Park Press, and are run by a volunteer committee of journalists and food writers from around the state.

The awards ceremony and gala reception will take place the evening of Saturday, May 6, 2017, and will be presented by Buy-Rite Liquors at its annual Super Sampling in Hamilton. It will be open to the public. An official announcement about the event will be coming soon.

In the meantime, the following South Jersey restaurants and folks have been nominated. Since I’m not a judge, my pick is in bold.

BEST RESTAURANT
A restaurant in operation in New Jersey for at least five years that displays overall excellence and consistency of quality in food, atmosphere and service, and has set high standards in the industry.

• Cafe 2825, Atlantic City

• Indeblue, Collingswood

• Peter Shields Inn, Cape May

OUTSTANDING CHEF
A chef working in a professional capacity in New Jersey for at least five consecutive years whose accomplishments have served to inspire, educate and set standards in both the state and the industry.

• Joseph Baldino, Zeppoli, Collingswood

• Shigeru Fukuyoshi, Sagami Japanese Restaurant, Collingswood

• Lucas Manteca, The Red Store, Cape May Point

BEST NEW RESTAURANT
A restaurant opened in the previous calendar year (2016) that displays excellence in food and service, already has established a distinctive voice and promises to set high standards for years to come.

• Cooper House, Pennsauken

• Sanook Thai, Haddonfield

• Shamone Bites + Wine, Cape May

BEST CASUAL RESTAURANT
An informal, moderately priced, independently owned eatery with high-quality food that reflects the character of New Jersey and/or its surrounding community. Must have been in operation for at least five years.

• Carmen’s Deli, Bellmawr

• La Esperanza, Lindenwold

• The Pop Shop, Collingswood

OUTSTANDING FARMER
A farmer whose primary income is derived from agricultural pursuits, has demonstrated significant talent and skill in the profession as well as set consistent standards of excellence. Must have been working as a farmer for at least five years.

• Matthew Bruckler lll, JAH’s Creation Organic Farm, Egg Harbor Township

• Morris Gbolo, World Crops Farm, Buena Vista Township

• The Viereck Family, Viereck Farms, Woolwich Township

OUTSTANDING PASTRY CHEF/BAKER
A pastry chef or baker working in a professional capacity in New Jersey for at least three years in a restaurant, cafe, bakery or other public outlet who has displayed overall excellence in pastries, desserts and/or bread-making.

• Biemiller family, McMillan’s Bakery, Westmont

• Elizabeth Degener, Enfin Farms, Lower Township

• Theresa Hrivnak, Indulgence Cupcakery, Haddonfield

• Deborah Pellegrino, Caesar’s Entertainment, Atlantic City

OUTSTANDING WINE PROFESSIONAL
A wine professional working in New Jersey who has proven skills and talent and has had a significant positive effect on the industry.

• Louis Caracciolo, president, Amalthea Cellars, Atco

• Greg and David Moore, owners, Moore Brothers Wine Co., Pennsauken

• Larry Sharrott, owner, Sharrott Winery, Winslow

OUTSTANDING BEER PROFESSIONAL
A beer professional working in New Jersey who has proven skills and talent and has had a significant positive effect on the industry.

• Mike Kivowitz, founder, New Jersey Craft Beer website

• Gene Muller, founder, Flying Fish Brewing Co., Somerdale

• Jamie Queli, owner, Forgotten Boardwalk Brewing Co., Cherry Hill

OUTSTANDING SPIRITS PROFESSIONAL
A spirits professional working in New Jersey who has proven skills and talent and has had a significant positive effect on the industry. (Note: most nominees were from Central or North Jersey)

• James Yoakum, founder/chief distiller, and Ben Donia, distillery manager, Cooper River Distillers, Camden

RISING STAR CHEF
A chef age 30 or younger as of the previous calendar year whose accomplishments and talent already have served to inspire and impress and promise to set standards for years to come. Must have worked in a professional capacity as a chef for a minimum of three years, including two years in New Jersey. (Note: most nominees were from Central or North Jersey)

• Jacqueline Platzer, assistant culinary director, PJW Restaurant Group, Haddonfield

OUTSTANDING FOOD MARKET
An established independently owned retail food market that demonstrates a high level of quality in goods offered, service to its customers and devotion to its community. Must have been in operation for at least five years.

• The Amish Farmers Market at Mullica Hill, Mullica Hill

• Severino Pasta Co., Westmont

OUTSTANDING FOOD ARTISAN
A food artisan who has demonstrated significant talent and skill in their chosen genre and has set new or consistent standards of achievement and excellence. Must have been working in the genre for at least three years. (Note: most nominees were from Central or North Jersey)

• Aunt Charlotte’s Candies, Merchantville; Oakford-Trost family

GARDEN STATE CULINARY LEGEND
A food professional, institution or restaurant with a rich, storied history of high standards, commitment, accomplishment and influence. The contributions of the person, place or institution to the culinary arts in New Jersey must have affected residents in positive ways for at least 10 years.

• Del Buono’s Bakery, Haddon Heights

• Knife & Fork Inn, Atlantic City

• Aldo Lamberti, owner, Caffe Aldo Lamberti, Cherry Hill

• Lucille Thompson, chef, The Magnolia Room, The Chalfonte Hotel, Cape May