Tonight’s the night that Rick Bayless receives his long-awaited Julia Child Award.
The Julia Child Foundation for Gastronomy and the Culinary Arts announced in May that Bayless would be the recipient of the second-annual award. (Jacques Pepin was the inaugural recipient.)
“To get this award, it’s like my career has come full circle,” Bayless said at the time. “I grew up at a barbecue restaurant with a very limited menu; I used to watch every single ‘French Chef’ episode. I’d sit in front of the TV, because I couldn’t afford to buy the book, and write down and make those dishes.
“I was incredibly thrilled, and super-honored, when they called me and told me I’d been chosen,” he said. “If it weren’t for Julia Child, I wouldn’t be where I am now.”
The award honors an individual who has made a profound and significant difference in the way America cooks, eats and drinks. The award carries with it a $50,000 grant, which will go to Bayless’ Frontera Farmer Foundation, which awards grants to small Midwestern farms.
The award ceremony will be part of the Smithsonian Food History Gala, held at 6:30 p.m. Thursday at the National Museum of American History in Washington, D.C. Featured speakers include fellow chef Jose Andres.
After receiving the award, Bayless will prepare the dinner at the black-tie event.
Phil Vettel is a Tribune critic.