Exeter’s Vino e Vivo chef a James Beard Award Northeast semifinalist

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EXETER — Chef Paul Callahan, of Vino e Vivo, is one of 20 semifinalists for Best Chef in the Northeast of the 2023 James Beard Foundation Awards.

The James Beard Foundation released its annual list of semifinalists for its prestigious restaurant and chef awards on Jan. 25. Callahan was one of only two semifinalists in the New Hampshire category. The second is Jeff Fournier of the Thompson House Eatery in Jackson.

Dozens of restaurants from all over New England were recognized as semifinalists this year. Chef David Vargas, of Vida Cantina in Portsmouth, is a semi-finalist for the national Outstanding Chef Award.

Chef Paul Callahan, of Vino e Vivo, is one of 20 semifinalists for Best Chef in the Northeast of the 2023 James Beard Awards.

The semi-finalists will then be narrowed down to a short list of award nominees to be announced on March 29. The final winners will be announced at an awards ceremony on June 5.

Callahan, a Brentwood resident, has been the executive chef of Vino e Vivo, an intimate 24-seat wine bar, since July 2021. He previously worked at Ceia and Brine in Newburyport, Massachusetts. He is known for his creative approach to cooking with menu items such as duck fat fritters with quince, Humboldt mist cheese and Tasso ham to entrees such as coffee-rubbed duck breast with escargot bread pudding, gingerbread and mole.

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