James Beard semifinalists

I love to eat out. I figure that this is another way of learning about food. I have fallen in love with D-19 in Aspen and have been casting around for my next trial. From the CulinaryColorado blog :

the James Beard Foundation unveiled its preliminary list of semifinalist nominees for 2009 chef and restaurant honors. Colorado contenders are: * Outstanding Restaurateur: Frank Bonanno, Mizuna, Luca D’Italia and Osteria Marco, Denver (Bones, Bonanno's latest venture, hasn't been open long enough to have figured into the nomination process) * Outstanding Pastry Chef: Yasmín Lozada-Hissom, Duo, Denver * Best Chef, Southwest: Mark Fischer, Restaurant Six89, Carbondale; Ryan Hardy, Montagna at the Little Nell, Aspen; Kelly Liken, Kelly Liken, Vail; Alex Seidel, Fruition Restaurant, Denver

Carbondale? Really? I can understand Denver chefs appearing on the list. I can understand Aspen, they can afford to pay high. Whats going on with Six89 in Carbondale, and who is Mark Fischer?

The median income for a household in the town was $52,429 The population was 5,196 The town is located in the mid valley of the Roaring Fork River, downstream from Aspen and upstream from the mouth of the Roaring Fork at Glenwood Springs. The town proper sits on the south bank of the river, at the confluence of the Crystal River. Carbondale's horizon is dominated by the 12,953 ft. tall Mount Sopris several miles to the south of town.

Carbondale is tiny, in other words. Here is a blurb from a local paper

Mark Fischer and Bill Bentley have been teaming up for the better part of a decade to bring it on home in this little below-mountain paradise. They literally set the standard in these parts, and made it possible for places like Russets and ella to follow lead and open their doors. Six89 was here first and has survived the increased competition by keeping to their mission: Mark creating plates full of complex flavors, using as many locally sourced ingredients as he can, and Bill pairing them with stunning wines, the best of both new- and old-world styles. It is not surprising the accolades that have been heaped on Six89; for the food, the wine program and the overall experience. Sitting outside on the back patio at the 'Niner are as good as it gets around here. It is grassy and garden-like, when so many other patios offer a little more concrete. Sitting under the big trees and lights takes you away from the present and into another realm, where the experience of fooding and wining are heightened.

How can I have missed this? Whats with all these restaurants naming themselves after their addresses or some obscure number reference? D-19. six89. WD40. Will report back.