Food Network debuts Southern-style cooking show ‘Delicious Miss Brown,’ hosted by Kardea Brown

June 24, 2019

Kardea Brown
Kardea Brown (Photo courtesy of Food Network)

The following is a press release from Food Network:

Born and raised on the Sea Islands of Charleston, South Carolina, cook and caterer Kardea Brown grew up in a big family with a love for food, especially the cherished recipes they passed down from generation to generation. She began cooking as a child in her grandmother’s kitchen, where she learned to make the traditional dishes of the region. In “Delicious Miss Brown,” Kardea shares the family events, culture and recipes close to her heart – including Sunday supper after crabbing on the dock, a low country boil at the beach and shrimp boating to prepare for the ultimate Shrimp Fest. The brand-new series premieres Sunday, July 28 at 11:30 am (all times ET/PT) on Food Network.

“‘Delicious Miss Brown’ is the perfect show for summer – the recipes are just right for a sunny day grilling outdoors or a fresh seafood meal by the water,” said Courtney White, President, Food Network. “Kardea’s personality is as irresistible as her food and our viewers are sure to enjoy getting to know her.”

Kardea Brown is a contemporary Southern cook born in Charleston, South Carolina. She is of Gullah/Geechee descent, a term used to describe a distinct group of African Americans living in the coastal areas of South Carolina and Georgia who have managed to preserve much of their West African language, culture and cuisine. Kardea created the pop-up New Gullah Supper Club, where the menu pays homage to the dishes her grandmother and mother passed down to her. She is host of Food Network’s upcoming series “Cupcake Championship” and has appeared on “Beat Bobby Flay,” “Chopped Junior,” “Cooks vs. Cons,” “Family Food Showdown” and “Farmhouse Rules.”

Viewers can go behind-the-scenes with Kardea in a series of exclusive interviews and culinary challenges on Food Network’s Facebook and Instagram pages and share favorite dishes on social media using #DeliciousMissBrown. Fans can also get closer to Kardea’s kitchen on the South Carolina coast and find her recipes and videos at FoodNetwork.com/DeliciousMissBrown.

# # #
FOOD NETWORK (www.foodnetwork.com) is a unique lifestyle network, website and magazine that connects viewers to the power and joy of food. The network strives to be viewers’ best friend in food and is committed to leading by teaching, inspiring, empowering and entertaining through its talent and expertise. Food Network is distributed to nearly 100 million U.S. households and draws over 46 million unique web users monthly. Since launching in 2009, Food Network Magazine’s rate base has grown 13 times and is the No. 2 best-selling monthly magazine on the newsstand, with 13.5 million readers. Food Network is owned by Discovery, Inc., a global leader in real life entertainment spanning 220 countries and territories; the portfolio also includes Discovery Channel, HGTV, TLC, Investigation Discovery, and OWN: Oprah Winfrey Network.

National Geographic announces food-and-travel show ‘Gordon Ramsay: Uncharted’

June 20, 2019

The following is a press release from National Geographic:

Gordon Ramsay is taking food as far as it can go in National Geographic’s new series Gordon Ramsay: Uncharted, premiering Sunday, July 21, at 10/9c. The multi-Michelin-star chef and Ironman athlete embarks on a new exhilarating adventure around the globe.

From Peru, Laos and Morocco to Hawaii, Alaska and New Zealand, Ramsay will be roaring through valleys, diving into oceans, hiking through forests and scaling mountains in his relentless pursuit of culinary inspiration. Food and adventure programming is familiar ground for Ramsay, whose 2010 U.K. series for Channel 4, “Gordon’s Great Escapes,” saw the venerable chef explore the food culture of India and Southeast Asia.

Gordon Ramsay: Uncharted follows Ramsay as he meets with indigenous people around the globe to learn about the cultures, dishes and flavors unique to each location. Every ingredient he harvests and dish he tastes will inspire a new recipe from scratch, created to represent the heart of that culture. Each episode concludes with Ramsay challenging himself with a local food legend by his side – putting his newfound skills to the test as they cook a feast together for the natives. For Ramsay, food is the gateway to culture, and every adventure is a portal into the soul of the people and place.

“It’s been an amazing journey traveling off the beaten path with National Geographic and connecting with locals to learn and share incredible stories of unique traditions, delicacies and the extreme lengths it takes to harvest native ingredients,” said Ramsay. “I’ve learned way more filming this series than I have in the last 10 years.”

Among the adventures – culinary and otherwise – that Ramsay will take in the premiere season include:

· Trekking through a dense jungle in Laos to sample weaver ant eggs and diving through dangerous waters on the hunt for snails and giant water bugs

· Hunting for eels with his bare hands using traditional Maori techniques with a local fisherman by his side in New Zealand

· Working with local foragers to harvest Maui’s deadliest catch with homemade tools and spearfishing with legendary free diver Kimi Werner in Hawaii

· Climbing a sheer rock face during a snowstorm with a local forager to harvest native herbs in Alaska

· Rappelling down a raging waterfall to meet with local mushroom hunters in Morocco

· Hanging off a cliff in pursuit of cactus worms – a delicacy in Peru

The series will also air globally in 172 countries and 43 languages. Gordon Ramsay: Uncharted is produced by Studio Ramsay. Additional episodes of the series have already been ordered ahead of the summer premiere, with production set to resume this fall.

The summer episodes include:

Gordon Ramsay: Uncharted – Peru’s Sacred Valley

Sunday, July 21, at 10/9c

Chef Gordon Ramsay travels by motorbike through Peru’s Sacred Valley of the Incas to discover traditional high-altitude cuisine. Immersing himself in local culture, he scales cliffs; fishes in high-altitude lakes; and samples local delicacies like fried worms, rare multicolored potatoes and guinea pig before putting his newfound skills to the test with legendary local chef Virgilio Martinez.

Gordon Ramsay: Uncharted – New Zealand’s Rugged South

Sunday, July 28, at 10/9c

Chef Gordon Ramsay journeys to the remote corners of southern New Zealand to unlock the secrets of traditional Maori cuisine. From the locals, he learns how to catch eels with his bare hands, free dives for prized Paua shellfish and forages for unique Kiwi ingredients before putting his new skills to the test at a Maori feast with up-and-coming chef Monique Fiso.

Gordon Ramsay: Uncharted – The Mountains of Morocco

Sunday, Aug. 4, at 10/9c

Chef Gordon Ramsay travels to Morocco, North Africa, where he embarks on an adventure deep in the Middle Atlas Mountains to understand ancient Berber cuisine. Learning from the locals, he rappels over a waterfall to meet mushroom hunters, milks a camel and experiences the life of the Berber people. He puts his new skills to the test, cooking a feast with chef Najat Kaanache to celebrate Berber New Year.

Gordon Ramsay: Uncharted – Hawaii’s Hana Coast

Sunday, Aug. 11, at 10/9c

Chef Gordon Ramsay travels to Maui, Hawaii, to explore the exotic ingredients of Hawaiian cuisine. In torrential rain, he travels along the treacherous Hana Highway. From the locals, he learns how to hunt deer with a bow, produce Hawaiian taro and spearfish with legendary free diver Kimi Werner. Gordon tests his knowledge at a feast with top Hawaiian chef Sheldon Simeon.

Gordon Ramsay: Uncharted – The Mighty Mekong of Laos

Sunday, Aug. 18, at 10/9c

Chef Gordon Ramsay travels to Laos, where he takes on a rapid stretch of white water, kayaking down the Mekong in search of culinary inspiration. Learning from the locals, he treks through dense jungle to sample eggs of the aggressive weaver ant, dives for freshwater snails and hunts for giant water bugs. Using his newly acquired skills, he cooks a banquet for monks at the local temple.

Gordon Ramsay: Uncharted – Alaska’s Panhandle

Sunday, Aug. 25 at 10/9c

Chef Gordon Ramsay journeys to the rugged Alaskan Panhandle to learn survival skills and discover Alaskan cuisine. On his adventure, he learns how to cook seal with a native Tlingit elder, climbs a sheer rock face in a snowstorm and goes grouse hunting before putting his newfound knowledge to the test at a feast with legendary local chef Lionel Uddipa.

Gordon Ramsay: Uncharted is produced by Studio Ramsay for National Geographic. For Studio Ramsay, executive producers are Gordon Ramsay, Elvia Van Es Olivia, Helen Cooke, Lisa Edwards and Jon Kroll. For National Geographic, executive producer is Betsy Forhan, vice president of production is Kevin Tao Mohs, and president of original programming and production is Geoff Daniels.

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About National Geographic Partners LLC

National Geographic Partners LLC (NGP), a joint venture between the National Geographic Society and Disney, is committed to bringing the world premium science, adventure and exploration content across an unrivaled portfolio of media assets. NGP combines the global National Geographic television channels (National Geographic Channel, Nat Geo WILD, Nat Geo MUNDO, Nat Geo PEOPLE) with National Geographic’s media and consumer-oriented assets, including National Geographic magazines; National Geographic studios; related digital and social media platforms; books; maps; children’s media; and ancillary activities that include travel, global experiences and events, archival sales, licensing and e-commerce businesses. Furthering knowledge and understanding of our world has been the core purpose of National Geographic for 131 years, and now we are committed to going deeper, pushing boundaries, going further for our consumers … and reaching millions of people around the world in 172 countries and 43 languages every month as we do it. NGP returns 27 percent of our proceeds to the nonprofit National Geographic Society to fund work in the areas of science, exploration, conservation and education. For more information visit natgeotv.com or nationalgeographic.com, or find us on Facebook, Twitter, Instagram, YouTube, LinkedIn and Pinterest.

About Gordon Ramsay/Studio Ramsay

Renowned for highly successful and award-winning original programming, Emmy-nominated, multi-Michelin-star chef Gordon Ramsay produces TV shows on both sides of the Atlantic that are seen by audiences worldwide, including his Fox shows “The F Word With Gordon Ramsay,” “Gordon’s Ramsay’s 24 Hours to Hell and Back,” “MasterChef,” “MasterChef Junior,” “Hell’s Kitchen” and “MasterChef Celebrity Showdown,” as well as Bravo’s “Best New Restaurant” and Food Network’s competition series “Food Court Wars.” In the U.K., he’s produced “Gordon Ramsay Behind Bars” and “Gordon’s Great Escape” for Channel 4; food biography and nostalgia series “My Kitchen” for UKTV’s Good Food Channel; two instructional cookery series, “Ultimate Home Cooking” and “Ultimate Cookery Course,” for Channel 4; and the first two seasons of “Matilda and the Ramsay Bunch,” all under his One Potato Two Potato banner. The next-generation multimedia production company Studio Ramsay was founded in 2016 by Ramsay and has a joint venture with All3Media to develop and produce both unscripted and scripted television shows, creating new formats and innovative programming that includes a scripted arm and development of new talent on a global front. Studio Ramsay’s first production was the live series “The F Word With Gordon Ramsay,” which premiered in the U.S. on Fox, and its second Fox series, “Gordon Ramsay’s 24 Hours to Hell and Back,” ranks as television’s No. 1 cooking show this season among A18-49 and total viewers. National Geographic Channel recently announced the pick-up of a second season of Studio Ramsay’s Gordon Ramsay: Uncharted ahead of the shows’ summer premiere. Production is set to resume this fall. Across the pond, Studio Ramsay produces the wildly successful, and BAFTA-nominated, “Gordon, Gino and Fred’s Road Trip” for ITV and the Channel 4 Series “Born Famous,” which is slated for release this summer. Studio Ramsay also currently has shows in production for the BBC and other top U.K. broadcasters. Its digital arm has launched its own successful interview series called “Scrambled” and produced content for National Geographic and its various properties. Its first daytime cooking series, “Culinary Genius,” premiered on ITV in the U.K. and was syndicated on Fox stations in the U.S. Ramsay’s documentary series, “Gordon on Cocaine,” premiered on ITV to critical acclaim. “Matilda and the Ramsay Bunch,” starring Tilly Ramsay for U.K. children’s channel CBBC, is also produced by Studio Ramsay. For more information, please visit www.gordonramsay.com or follow Gordon Ramsay on Facebook, Twitter and Instagram.

2019 New York City Wine & Food Festival: lineup announced

June 3, 2019

Chef Marcus Samuelsson at the 2018 New York City Wine & Food Festival.
Chef Marcus Samuelsson at the 2018 New York City Wine & Food Festival. (Photo by Rob Kim/Getty Images for NYCWFF)

The following is a press release from Food Network & Cooking Channel New York City Wine & Food Festival:

The Food Network & Cooking Channel New York City Wine & Food Festival presented by Capital One (NYCWFF) returns for its 12th annual edition this Fall, taking over the Big Apple October 10 – 13, 2019.  With more than 80 events taking place at locations throughout the city, 100% of the net proceeds from the Festival support its mission to EAT. DRINK. END HUNGER. with Food Bank For New York City and No Kid Hungry®.  This year’s program highlights a mix of tastings, dinners, brunches, late-night parties and more; accented by a returning selection of family-friendly offerings to keep fans of all ages engaged throughout the weekend.

Mark the calendar: Capital One cardholders will enjoy exclusive presale access to tickets for all NYCWFF events from June 10 – 23. Capital One cardholders will also have access to purchase tickets for the following cardholder-only events while they are available:

  • Dinner hosted by Jean-Georges Vongerichten on Thursday, October 10
  • Dinner hosted by Hugh Acheson and Michael Anthony on Friday, October 11
  • DŌ, Cookie Dough Confections Master Class hosted by Kristen Tomlan on Saturday, October 12
  • Dinner hosted by Michelle Bernstein and Sarah Steffan on Saturday, October 12
  • Master Sushi Rolling Class hosted by Masaharu Morimoto on Sunday, October 13

In addition to this, during NYCWFF Capital One cardholders can take advantage of priority and early entry, reserved seating, exclusive discounts and more at select events. Ticket sales open to the general public on June 24.

This year, the Festival’s signature evening, large-format tasting events move to Hudson River Park’s Pier 97, and include the following line-up of new and returning themes:

  • One of America’s most beloved morning show personalities has gathered his whole crew to kick-off the weekend at Elvis Duran’s Taste of New York hosted by Elvis Duran & the Z100 Morning Show on Thursday, October 10, celebrating his favorite New York City restaurants and the launch of his first book Where Do I Begin?: Stories from a Life Lived Out Loud (Atria Books, October 2019).
  • Friday, October 11 marks the return of the Blue Moon Burger Bash presented by Pat LaFrieda Meats hosted by Rachael Ray, the iconic battle of burgers that will also commemorate the release of Rachael Ray 50: Memories and Meals from a Sweet and Savory Life: A Cookbook (Ballantine Books, October 2019).
  • A carnivorous dreamland awaits fans at the Titans of BBQ presented by Pat LaFrieda Meats hosted by Dario Cecchini, Michael Symon and Pat LaFrieda on Saturday, October 12.
  • The Festival will close-out with a Sunday Brunch hosted by Marc Murphy & Devour Power on October 13.

A highly decorated roster of chefs anchors the line-up for the Festival’s intimate, wine-driven Bank of America Dinner Series.  This includes celebrated talent and personalities such as Elena Arzak, Daniel Boulud, Action Bronson, Scott Conant, Hélèn Darroze, Rocco DiSpirito, Marc Forgione, Stephanie Izard, Angie Mar, Marcus Samuelsson, Fabio Trabocchi, Michael Voltaggio, Jonathan Waxman, Michael White, among others.  Plus, interactive learning experiences in highly specialized areas return with a variety of master classes set to take place, including macarons hosted by Ladurée, cocktails hosted by Broken Shaker, pizza hosted by Pizza Loves Emily, Israeli kitchen staples hosted by Adeena Sussman, and more.  Night owls will relish in the variety of late-night soirées this year, kicking off at A Night at José Andrés’s Mercado Little Spain and continuing throughout the weekend at Flashback Friday hosted by Rev Run with special appearance by Angela Yee, Tacos & Tequila hosted by Rick Bayless, RockTails hosted by Robert Irvine, Sweets ‘n Beats hosted by Buddy Valastro, and Tiki Showdown hosted by Anne Burrell.

Fans of any age are welcome to take part in the Festival during its family-friendly events, which include:

  • Master Class hosted by Alex Guarnaschelli and her daughter Chef Ava
  • Family Ice Cream Fun-dae presented by Loacker hosted by Duff Goldman
  • The Ultimate Pizza Party presented by Saputo hosted by Jeff Mauro
  • Italian Sunday Supper hosted by Giada De Laurentiis
  • The Culinary Demonstrations Only ticket option at the Festival’s signature Grand Tasting presented by ShopRite featuring Culinary Demonstrations presented by Capital One® on Saturday, October 12 and Sunday, October 13 at Pier 94.

An array of brunches and happy hour-style affairs complement the Festival’s already robust event offerings.  These include a mix of fan-favorite staples and newly debuted selections, like: Aperitivo hosted by Katie Lee sponsored by Liquor.com, Farmer’s Market Brunch hosted by Geoffrey Zakarian, Drag Brunch hosted by Ross Mathews, Dumplings Around the World hosted by Molly Yeh, Broadway Tastes, Oyster Bash hosted by Josh Capon, Sandwich Showdown hosted by Adam Richman, and Rooftop Rosé hosted by Valerie Bertinelli.

The complete program of events for NYCWFF is now available online at nycwff.org.  Stay up to date by following the conversation all year long on Facebook, Instagram and Twitter using @NYCWFF/#NYCWFF.

About the

Mark the calendar: Capital One cardholders will enjoy exclusive presale access to tickets for all NYCWFF events from June 10 – 23. Capital One cardholders will also have access to purchase tickets for the following cardholder-only events while they are available:

  • Dinner hosted by Jean-Georges Vongerichten on Thursday, October 10
  • Dinner hosted by Hugh Acheson and Michael Anthony on Friday, October 11
  • DŌ, Cookie Dough Confections Master Class hosted by Kristen Tomlan on Saturday, October 12
  • Dinner hosted by Michelle Bernstein and Sarah Steffan on Saturday, October 12
  • Master Sushi Rolling Class hosted by Masaharu Morimoto on Sunday, October 13

In addition to this, during NYCWFF Capital One cardholders can take advantage of priority and early entry, reserved seating, exclusive discounts and more at select events. Ticket sales open to the general public on June 24.

This year, the Festival’s signature evening, large-format tasting events move to Hudson River Park’s Pier 97, and include the following line-up of new and returning themes:

  • One of America’s most beloved morning show personalities has gathered his whole crew to kick-off the weekend at Elvis Duran’s Taste of New York hosted by Elvis Duran & the Z100 Morning Show on Thursday, October 10, celebrating his favorite New York City restaurants and the launch of his first book Where Do I Begin?: Stories from a Life Lived Out Loud (Atria Books, October 2019).
  • Friday, October 11 marks the return of the Blue Moon Burger Bash presented by Pat LaFrieda Meats hosted by Rachael Ray, the iconic battle of burgers that will also commemorate the release of Rachael Ray 50: Memories and Meals from a Sweet and Savory Life: A Cookbook (Ballantine Books, October 2019).
  • A carnivorous dreamland awaits fans at the Titans of BBQ presented by Pat LaFrieda Meats hosted by Dario Cecchini, Michael Symon and Pat LaFrieda on Saturday, October 12.
  • The Festival will close-out with a Sunday Brunch hosted by Marc Murphy & Devour Power on October 13.

A highly decorated roster of chefs anchors the line-up for the Festival’s intimate, wine-driven Bank of America Dinner Series.  This includes celebrated talent and personalities such as Elena Arzak, Daniel Boulud, Action Bronson, Scott Conant, Hélèn Darroze, Rocco DiSpirito, Marc Forgione, Stephanie Izard, Angie Mar, Marcus Samuelsson, Fabio Trabocchi, Michael Voltaggio, Jonathan Waxman, Michael White, among others.  Plus, interactive learning experiences in highly specialized areas return with a variety of master classes set to take place, including macarons hosted by Ladurée, cocktails hosted by Broken Shaker, pizza hosted by Pizza Loves Emily, Israeli kitchen staples hosted by Adeena Sussman, and more.  Night owls will relish in the variety of late-night soirées this year, kicking off at A Night at José Andrés’s Mercado Little Spain and continuing throughout the weekend at Flashback Friday hosted by Rev Run with special appearance by Angela Yee, Tacos & Tequila hosted by Rick Bayless, RockTails hosted by Robert Irvine, Sweets ‘n Beats hosted by Buddy Valastro, and Tiki Showdown hosted by Anne Burrell.

Fans of any age are welcome to take part in the Festival during its family-friendly events, which include:

  • Master Class hosted by Alex Guarnaschelli and her daughter Chef Ava
  • Family Ice Cream Fun-dae presented by Loacker hosted by Duff Goldman
  • The Ultimate Pizza Party presented by Saputo hosted by Jeff Mauro
  • Italian Sunday Supper hosted by Giada De Laurentiis
  • The Culinary Demonstrations Only ticket option at the Festival’s signature Grand Tasting presented by ShopRite featuring Culinary Demonstrations presented by Capital One® on Saturday, October 12 and Sunday, October 13 at Pier 94.

An array of brunches and happy hour-style affairs complement the Festival’s already robust event offerings.  These include a mix of fan-favorite staples and newly debuted selections, like: Aperitivo hosted by Katie Lee sponsored by Liquor.com, Farmer’s Market Brunch hosted by Geoffrey Zakarian, Drag Brunch hosted by Ross Mathews, Dumplings Around the World hosted by Molly Yeh, Broadway Tastes, Oyster Bash hosted by Josh Capon, Sandwich Showdown hosted by Adam Richman, and Rooftop Rosé hosted by Valerie Bertinelli.

The complete program of events for NYCWFF is now available online at nycwff.org.  Stay up to date by following the conversation all year long on Facebook, Instagram and Twitter using @NYCWFF/#NYCWFF.

About the Food Network & Cooking Channel New York City Wine & Food Festival presented by Capital One

The Food Network & Cooking Channel New York City Wine & Food Festival presented by Capital One is hosted by and benefits Food Bank For New York City and the No Kid Hungry® campaign, with 100% of the Festival’s net proceeds helping fight hunger.  The Festival has raised more than $12 million to date for these hunger-relief organizations.  Southern Glazer’s Wine & Spirits is the exclusive provider of wine and spirits at the Festival.  In September 2018, BizBash named the Festival the #3 Food & Restaurant Industry event in the United States for the sixth year in a row.  More information on the Festival can be found at nycwff.org.

 

Creamistry introduces Ruby Cacao flavor

June 3, 2019

Ruby Cacao Ice Cream Cake (Photo courtesy of Creamistry)
Ruby Cacao Ice Cream Cake (Photo courtesy of Creamistry)

The following is a press release from Creamistry:

Creamistry – known for their innovative menu items and fresh take on the dessert world – is officially launching their Ruby flavor along with a new creation and liquid nitrogen ice cream cake, making them the first U.S.-based ice cream concept to introduce the highly-popular flavor.

“It’s an incredibly exciting time for us,” said Creamistry founder and CEO Jay Yim. “We can’t wait for everyone across the country to experience this unique flavor that has absolutely taken the globe by storm, and we are thrilled to be able to introduce it through our ice cream.”

Creamistry customers will be able to enjoy Ruby Cacao ice cream all summer, starting Monday, June 3. Ruby Cacao Ice Cream Cakes will launch at participating locations on Monday, June 10.

Ruby Cacao Ice Cream (Photo courtesy of Creamistry)
  • Ruby Cacao Ice Cream flavor
    Available as an entirely new ice cream flavor, Ruby Cacao is delicious by itself or can be customized with toppings and sauces. It can also be turned into a deliciously whipped, custom NitroShake or ice cream sandwich.

  • Ruby Cacao Creation
    Featuring Ruby Cacao ice cream and fresh strawberries and blueberries to enhance the natural berry-like sweetness of Ruby Cacao, topped with mini dark chocolate chips to help deepen its flavor.

  • Ruby Cacao Ice Cream Cake
    Featuring Ruby Cacao ice cream, vanilla sponge cake, and fresh cream adorned with Ruby chocolate shards. The cakes will be available at the following stores: Aliso Viejo, Arizona (all locations), Bakersfield, Carmel Valley, Clairemont Mesa, Clovis, Corona, Cupertino, Eastvale, Irvine, Las Vegas, Menifee, National City, Redondo Beach, Rowland Heights, San Marcos, and Temecula.

Alongside white, milk and dark chocolate, Ruby has been dubbed the new, fourth chocolate. Naturally pink without any added flavors or colors, the Ruby flavor is derived from the ruby cocoa bean available only in Ecuador, Brazil and Ivory Coast. It features a slightly fruity, berry-like flavor rounded out by its smooth and creamy base profile, making it ideal as an ice cream offering.

Here’s how Creamistry works: Customers choose a portion size, then an ice cream base (Signature Premium, Organic, Vegan Coconut, Vegan Cashew, or Non-Dairy Sorbet) and flavor. Then the fun begins with the addition of premium toppings and upgrades including candies, cookies and cereals, fresh fruit, sauces, made-to-order waffles, and freshly baked brownies. Each scoop of ice cream is hand-crafted to order using liquid nitrogen – a startling -321° F! Creamistry’s unique freezing process results in fresh ice cream that is luxuriously rich and decadently creamy.

“We know how important it is to continuously search for ways to advance desserts,” said Yim.  “It’s a privilege to bring Ruby Cacao to our customers across the country. We will continue to strive for cutting-edge ingredients and bring the highest quality desserts to our customers.”

About Creamistry
Founded in 2013 and franchising since 2014, Creamistry is an Irvine, California-based franchise that serves made-to-order liquid nitrogen ice cream using all natural and organic ingredients that can be customized with more than 60 flavors and toppings. Currently, there are over 60 shops open and operating in six states, with more than 200 additional locations in various stages of development worldwide. For more information, visit www.creamistry.com.

Food Network debuts ‘Cupcake Championship’ series

May 30, 2019

Amirah Kassem (guest judge), Nacho Aguirre (guest judge), Kardea Brown (host) and Maureen McCormick (judge) in “Cupcake Championship” (Photo courtesy of Food Network)

The following is a press release from Food Network:

Food Network showcases the country’s most creative cupcake makers this summer in the new five-episode series Cupcake Championship, premiering Monday, July 1 at 9pm ET/PT. Hosted by Kardea Brown, each episode features four world-class cupcake experts battling to achieve new levels of edible ingenuity in two rounds of competition for a $10,000 cash prize. Judge Maureen McCormick is joined by a revolving panel of guest judges, including Nacho Aguirre, Lerome Campbell, Amirah Kassem, Stella Parks, Gesine Prado and Joshua John Russell, to determine who is named each week’s Cupcake Champion.

“The cupcakes may be small, but the artistry these bakers accomplish is huge,” said Courtney White, President, Food Network. “Our viewers will marvel at the creativity of these cupcakes – they are truly spectacular.”

Each episode kicks off with the Designer Challenge where the four contestants must create cupcakes to celebrate an event or theme, and the judges send the least successful baker home. The three remaining contestants then proceed to the Imagination Challenge, an amped-up battle to create a three-dimensional cupcake tableau with bigger displays and multiple flavor components.

In the premiere episode, the cupcake makers are challenged to make succulent plants out of cupcakes…but things get prickly when one cupcaker is eliminated by judges in the first round. The three remaining competitors take on the delicacies of beautiful flower bouquet designs to see whose flower-bouquet cupcake display will earn them the title of Cupcake Champion and the $10,000 prize. Additional challenges during the season have the competitors making edible snow globes, incredibly detailed pet designs, savory ‘food imposters’, mythical beings and even an entire planet made out of cupcakes!

Go online to find out more about this delicious competition, and head to Food Network’s Instagram page to get to know host Kardea and judge Maureen as they reveal fun facts about themselves. Stay tuned to Food Network’s Facebook page for over-the-top cupcake designs and sweet tips for making dessert masterpieces at home. Join the conversation anytime using #CupcakeChampionship.

# # #

FOOD NETWORK (www.foodnetwork.com) is a unique lifestyle network, website and magazine that connects viewers to the power and joy of food. The network strives to be viewers’ best friend in food and is committed to leading by teaching, inspiring, empowering and entertaining through its talent and expertise. Food Network is distributed to nearly 100 million U.S. households and draws over 46 million unique web users monthly. Since launching in 2009, Food Network Magazine’s rate base has grown 13 times and is the No. 2 best-selling monthly magazine on the newsstand, with 13.5 million readers. Food Network is owned by Discovery, Inc., a global leader in real life entertainment spanning 220 countries and territories; the portfolio also includes Discovery Channel, HGTV, TLC, Investigation Discovery, and OWN: Oprah Winfrey Network.

Netflix announces ‘The Chef Show’ starring Jon Favreau and Roy Choi

May 19, 2019

Jon Favreau, Samin Nosrat, Roy Choi and Antoni Porowski at the Netflix FYSEE Food Day at Raleigh Studios in Los Angeles on May 19, 2019. (Photo by Emma McIntyre/Getty Images for Netflix)

The following is a press release from Netflix:

Cooking is a journey. And making a meal is about more than just food. It’s about appreciating friends, family and tradition. An opportunity to come together. To learn, to share and to celebrate different flavors, cultures and people. In “The Chef Show” (premiering June 7, 2019), actor/director Jon Favreau and award-winning Chef Roy Choi reunite after their critically acclaimed film “Chef” to embark on a new adventure. The two friends experiment with their favorite recipes and techniques, baking, cooking, exploring and collaborating with some of the biggest names in the entertainment and culinary world. From sharing a meal with the “Avengers” cast in Atlanta, to smoking brisket in Texas with world-renowned pitmaster Aaron Franklin, to honoring the legendary food critic Jonathan Gold in Los Angeles, Favreau and Choi embrace their passion for food, but more importantly their love for bringing people together over a delicious meal.

Guests on “The Chef Show” include:  Gwyneth Paltrow, Bill Burr,  Robert Downey Jr, Tom Holland, Kevin Feige, and the Russo brothers,  Andrew Rea, Evan Kleiman, Jazz Singsanong, Robert Rodriguez, David Chang, Aaron Franklin and many more.

“During the production of ‘Chef,’ I developed a much deeper understanding of the ways in which we express our emotions, share our cultures and seek meaningful connections through the act of cooking and eating,” says Favreau. “I am so nostalgic about that time and those experiences — this series gives me the perfect opportunity to get back in the kitchen and create some new memories.”

“I’ve always wanted a straight up cooking show since I was a child,” said Choi. “I grew up on Julia Child, Paul Prudhomme, Sara Moulton, and obviously Emeril’s first show had a huge impact on my life. There is something timeless and beautiful about cooking straight to camera. The only snafu was, I’m not a natural born entertainer so doing it alone was always out of the question! But then I met Jon and we built such an amazing friendship over the movie ‘Chef.’ We both kinda didn’t want it to end. And through this friendship I found my cooking soulmate and a child’s dream is now a reality. Julia and Jacques meet Jon and Roy!”

“The Chef Show” is executive produced and directed by Jon Favreau.  Roy Choi and Annie Johnson also serve as executive producers.

2019 James Beard Awards: complete list of winners

May 6, 2019

James Beard Awards

The 2019 James Beard Foundation Restaurant and Chef Awards took place May 6 at Lyric Opera of Chicago. The 2019 James Beard Media Awards, which honor those in the media who cover the culinary industry, took place April 26 at Pier Sixty at Chelsea Piers in New York City. The awards were streamed live on Twitter.

Here is the complete list of winners and nominations for the James Beard Foundation Restaurant and Chef Awards.

*=winner

2019 James Beard Foundation Restaurant and Chef Awards

Best New Restaurant
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.

Angler
San Francisco

Atomix
NYC

Bavel
Los Angeles

Frenchette*
NYC

Majordomo
Los Angeles

Outstanding Baker
A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years.

Zachary Golper
Bien Cuit
NYC

Maura Kilpatrick
Sofra Bakery and Café
Cambridge, MA

Lisa Ludwinski
Sister Pie
Detroit

Avery Ruzicka
Manresa Bread
Los Gatos, CA

Greg Wade*
Publican Quality Bread
Chicago

Outstanding Bar Program
A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer.

Bar Agricole*
San Francisco

Dead Rabbit
NYC

Kimball House
Decatur, GA

Lost Lake
Chicago

Ticonderoga Club
Atlanta

Outstanding Chef (Presented by All-Clad Metalcrafters)
A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years.

Ashley Christensen*
Poole’s Diner
Raleigh, NC

David Kinch
Manresa
Los Gatos, CA

Corey Lee
Benu
San Francisco

Donald Link
Herbsaint
New Orleans

Marc Vetri
Vetri Cucina
Philadelphia

Outstanding Pastry Chef (Presented by Lavazza)
A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years.

Juan Contreras
Atelier Crenn
San Francisco

Kelly Fields*
Willa Jean
New Orleans

Meg Galus
Boka
Chicago

Margarita Manzke
République
Los Angeles

Pichet Ong
Brothers and Sisters
Washington, D.C.

Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years.

Balthazar
NYC

FIG
Charleston, SC

Jaleo
Washington, D.C.

Quince
San Francisco

Zahav*
Philadelphia

Outstanding Restaurateur (Presented by Magellan Corporation)
A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.

Hugh Acheson
Empire State South, Five & Ten, The National, and others
Atlanta

Kevin Boehm and Rob Katz*
Boka Restaurant Group (Boka, Girl & the Goat, Momotaro, and others)
Chicago

JoAnn Clevenger
Upperline
New Orleans

Ken Oringer
Little Donkey, Toro, Uni, and others
Boston

Alex Raij and Eder Montero
La Vara, Txikito, Saint Julivert Fisherie, and others
NYC

Ellen Yin
High Street Hospitality Group (Fork, High Street on Market, High Street on Hudson)
Philadelphia

Outstanding Service
A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service.

Brigtsen’s
New Orleans

Canlis
Seattle

Frasca Food and Wine*
Boulder, CO

Saison
San Francisco

Swan Oyster Depot
San Francisco

Zingerman’s Roadhouse
Ann Arbor, MI

Outstanding Wine Program (Presented by Robert Mondavi Winery)
A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine.

Bacchanal
New Orleans

Benu*
San Francisco

Miller Union
Atlanta

Night + Market
Los Angeles

Spiaggia
Chicago

Outstanding Wine, Spirits, or Beer Producer
A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft.

Cathy Corison
Corison Winery
St. Helena, CA

Ann Marshall and Scott Blackwell
High Wire Distilling Co.
Charleston, SC

Steve Matthiasson
Matthiasson Wines
Napa, CA

Rob Tod*
Allagash Brewing Company
Portland, ME

Lance Winters
St. George Spirits
Alameda, CA

Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.

Ana Castro
Coquette
New Orleans

Alisha Elenz
MFK
Chicago

Alexander Hong
Sorrel
San Francisco

Jesse Ito
Royal Izakaya
Philadelphia

Kwame Onwuachi*
Kith and Kin
Washington, D.C.

Jonathan Yao
Kato
Los Angeles

Best Chefs in America
Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but must have been working as a chef for at least five years, with the three most recent years spent in the region.

Best Chef: Great Lakes (IL, IN, MI, OH)

Diana Dávila
Mi Tocaya Antojería
Chicago

Jason Hammel
Lula Café
Chicago

Beverly Kim and Johnny Clark*
Parachute
Chicago

David Posey and Anna Posey
Elske
Chicago

Noah Sandoval
Oriole
Chicago

Lee Wolen
Boka
Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Amy Brandwein
Centrolina
Washington, D.C.

Tom Cunanan*
Bad Saint
Washington, D.C.

Rich Landau
Vedge
Philadelphia

Cristina Martinez
South Philly Barbacoa
Philadelphia

Cindy Wolf
Charleston
Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Michael Corvino
Corvino Supper Club & Tasting Room
Kansas City, MO

Michael Gallina
Vicia
St. Louis

Ann Kim*
Young Joni
Minneapolis

Jamie Malone
Grand Café
Minneapolis

Christina Nguyen
Hai Hai
Minneapolis

Best Chef: New York City (Five Boroughs)

Sean Gray
Momofuku Ko

Brooks Headley
Superiority Burger

Daniela Soto-Innes
Atla

Alex Stupak
Empellón Midtown

Jody Williams and Rita Sodi*
Via Carota

Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)

Tiffani Faison
Tiger Mama
Boston

James Mark
North
Providence

Tony Messina*
Uni
Boston

Cassie Piuma
Sarma
Somerville, MA

Benjamin Sukle
Oberlin
Providence

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Peter Cho
Han Oak
Portland, OR

Katy Millard
Coquine
Portland, OR

Brady Williams*
Canlis
Seattle

Justin Woodward
Castagna
Portland, OR

Rachel Yang and Seif Chirchi
Joule
Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

Vishwesh Bhatt*
Snackbar
Oxford, MS

Jose Enrique
Jose Enrique
San Juan, PR

Kristen Essig and Michael Stoltzfus
Coquette
New Orleans

Slade Rushing
Brennan’s
New Orleans

Isaac Toups
Toups’ Meatery
New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Mashama Bailey*
The Grey
Savannah, GA

Katie Button
Cúrate
Asheville, NC

Cassidee Dabney
The Barn at Blackberry Farm
Walland, TN

Ryan Smith
Staplehouse
Atlanta

Andrew Ticer and Michael Hudman
Andrew Michael Italian Kitchen
Memphis

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Charleen Badman*
FnB
Scottsdale, AZ

Kevin Fink
Emmer & Rye
Austin

Michael Fojtasek
Olamaie
Austin

Bryce Gilmore
Barley Swine
Austin

Steve McHugh
Cured
San Antonio

Best Chef: West (CA, HI, NV)

Michael Cimarusti*
Providence
Los Angeles

Jeremy Fox
Rustic Canyon
Santa Monica, CA

Jessica Koslow
Sqirl
Los Angeles

Travis Lett
Gjelina
Venice, CA

Joshua Skenes
Saison
San Francisco

2019 James Beard Foundation Outstanding Restaurant Design Awards

75 Seats and Under
Firms: Heliotrope Architects and Price Erickson Interior Design
Project: Willmott’s Ghost, Seattle

Firm: Roman and Williams
Project: La Mercerie, NYC

Firm: Studio Writers*
Project: Atomix, NYC*

76 Seats and Over
Firm: Land and Sea Dept.
Project: Lonesome Rose, Chicago

Firm: studio razavi architecture
Project: Boqueria, NYC

Firm: Parts and Labor Design*
Project: Pacific Standard Time, Chicago*

Other Eating and Drinking Places
Firm: AvroKO
Project: China Live, San Francisco

Firm: Schwartz and Architecture (S^A)*
Project: El Pípila, San Francisco*

Firm: Summer Ops
Project: Island Oyster, NYC

Design Icon
Canlis
Seattle

The following previously announced honorees accepted their awards at the James Beard Awards Gala on May 6 at Lyric Opera of Chicago:

2019 James Beard Foundation America’s Classics

(Presented by American Airlines)

Pho 79
Garden Grove, CA
Owners: Tong Trần and Liễu Trần

Jim’s Steak & Spaghetti House
Huntington, WV
Owners: Jimmie Carder, Larry Tweel and Ron Tweel

A&A Bake & Double Roti Shop
Brooklyn, NY
Owners: Noel and Geeta Brown

Sehnert’s Bakery & Bieroc Café
McCook, NE
Owners: Matt and Shelly Sehnert

Annie’s Paramount Steakhouse
Washington, D.C.
Owner: Paul Katinas

2019 James Beard Foundation Humanitarian of the Year

The Giving Kitchen
Non-profit that provides emergency assistance to food service workers through financial support and a network of community resources.

2019 James Beard Foundation Lifetime Achievement Award

Patrick O’Connell
Multiple James Beard Award-Winning Chef; Chef & Owner, The Inn at Little Washington in Washington, VA

2019 James Beard Foundation Book Awards

For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2018. Winners will be announced on April 26, 2019.

American

A Common Table: 80 Recipes and Stories from My Shared Cultures
Cynthia Chen McTernan
(Rodale)

Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day*
JJ Johnson and Alexander Smalls with Veronica Chambers
(Flatiron Books)

Sweet Home Café Cookbook: A Celebration of African American Cooking
Albert G. Lukas and Jessica B. Harris
(Smithsonian Books)

Baking and Desserts
Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing
Jerrelle Guy
(Page Street Publishing Co.)

Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies
Cathy Barrow
(Grand Central Publishing)

SUQAR: Desserts & Sweets from the Modern Middle East*
Greg Malouf and Lucy Malouf
(Hardie Grant Books)

Beverage
Apéritif: Cocktail Hour the French Way
Rebekah Peppler
(Clarkson Potter)

The Aviary Cocktail Book
Grant Achatz, Nick Kokonas, Micah Melton, Allen Hemberger, and Sarah Hemberger
(The Alinea Group)

Cocktail Codex
Alex Day, Nick Fauchald, and David Kaplan, with Devon Tarby
(Ten Speed Press)

Wine Folly: Magnum Edition*
Madeline Puckette and Justin Hammack
(Avery)

General
Everyday Dorie
Dorie Greenspan
(Rux Martin/Houghton Mifflin Harcourt)

Milk Street: Tuesday Nights*
Christopher Kimball
(Little, Brown and Company)

Ottolenghi Simple
Yotam Ottolenghi
(Ten Speed Press)

Health and Special Diets
The Complete Diabetes Cookbook
Editors at America’s Test Kitchen
(America’s Test Kitchen)

Eat a Little Better*
Sam Kass
(Clarkson Potter)

More with Less
Jodi Moreno
(Roost Books)

International
Feast: Food of the Islamic World*
Anissa Helou
(Ecco)

The Food of Northern Thailand
Austin Bush
(Clarkson Potter)

I Am a Filipino
Nicole Ponseca and Miguel Trinidad
(Artisan Books)

Photography
Season: Big Flavors, Beautiful Food
Nik Sharma
(Chronicle Books)

Tokyo New Wave*
Andrea Fazzari
(Ten Speed Press)

Wild: Adventure Cookbook
Luisa Brimble
(Prestel Publishing)

Reference, History, and Scholarship
Canned: The Rise and Fall of Consumer Confidence in the American Food Industry*
Anna Zeide
(University of California Press)

Catfish Dream: Ed Scott’s Fight for His Family Farm and Racial Justice in the Mississippi Delta
Julian Rankin
(University of Georgia Press)

Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture
Justin Nystrom
(University of Georgia Press)

Restaurant and Professional
Chicken and Charcoal: Yakitori, Yardbird, Hong Kong*
Matt Abergel
(Phaidon Press)

From the Earth: World’s Great, Rare and Almost Forgotten Vegetables
Peter Gilmore
(Hardie Grant Books)

Rich Table
Evan Rich and Sarah Rich
(Chronicle Books)

Single Subject
Bread & Butter: History, Culture, Recipes
Richard Snapes, Grant Harrington, and Eve Hemingway
(Quadrille Publishing)

Goat: Cooking and Eating*
James Whetlor
(Quadrille Publishing)

Korean BBQ: Master Your Grill in Seven Sauces
Bill Kim with Chandra Ram
(Ten Speed Press)

Vegetable-Focused Cooking
Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of
Cal Peternell
(William Morrow Cookbooks)

Saladish*
Ilene Rosen
(Artisan Books)

Vegetarian Viet Nam
Cameron Stauch
(W. W. Norton & Company)

Writing
Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine*
Edward Lee
(Artisan Books)

Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
Jonathan Kauffman
(William Morrow)

Pasta, Pane, Vino: Deep Travels Through Italy’s Food Culture
Matt Goulding
(Harper Wave/Anthony Bourdain)

Cookbook Hall of Fame

Jessica B. Harris

2019 James Beard Foundation Broadcast Media Awards

For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2018. Winners will be announced on April 26, 2019.

Documentary
Chef Flynn
Airs on: Hulu, iTunes, and YouTube

Funke
Airs on: LA Film Festival and Tastemade

Modified*
Airs on: Film festivals and Vimeo

Online Video, Fixed Location and/or Instructional
Handcrafted – How to Make Handmade Soba Noodles
Airs on: Bon Appétit

Mad Genius – Crispy Cheese Sticks; Waffled Okonomiyaki; and Puff Pastry
Airs on: Food & Wine, YouTube, and Facebook

MasterClass – Dominique Ansel Teaches French Pastry Fundamentals*
Airs on: MasterClass

Online Video, on Location
First We Feast’s Food Skills – Mozzarella Kings of New York*
Airs on: YouTube

Kitchen Unnecessary – Fire Morels
Airs on: YouTube, Facebook

NPR Foraging – Eating Wild Sea Creatures; You Can Eat Dandelions; and The Hunt for Morels
Airs on: NPR

Outstanding Personality
Samin Nosrat
Salt Fat Acid Heat
Airs on: Netflix

Marcus Samuelsson*
No Passport Required
Airs on: PBS

Molly Yeh
Girl Meets Farm
Airs on: Food Network

Outstanding Reporting
Deep Dive and Food for Thought, 2018 PyeongChang Winter Olympics*
Reporter: David Chang
Airs on: NBC, NBCSN

In Real Life – Why You MUST Try Native American Cuisine
Reporter: Yara Elmjouie
Airs on: YouTube, AJ+

The Sporkful – Yewande Finds Her Super Power
Reporter: Dan Pashman
Airs on: Stitcher

Podcast
Copper & Heat – Be a Girl*
Airs on: Copper & Heat, iTunes, Spotify, and Stitcher

The Feed – Paletas and Other Icy Treats
Airs on: PodcastOne

Racist Sandwich – Erasing Black Barbecue
Airs on: iTunes, Racist Sandwich, and Stitcher

Radio Show
California Foodways – Providing a Taste of Oaxaca to Central Valley; Can Ag and Wildlife Co-Exist? Rice Farmers Think So; and Frozen Burrito Royalty in the Central Valley
Airs on: KQED, California Foodways

The Food Chain – Raw Grief and Widowed*
Airs on: BBC World Service

KCRW’s Good Food – Remembering Jonathan Gold
Airs on: KCRW

Special (on TV or Online)
Anthony Bourdain: Explore Parts Unknown – Little Los Angeles
Airs on: CNN, Explore Parts Unknown, Roads & Kingdoms

Spencer’s BIG Holiday
Airs on: Gusto

Taste Buds – Chefsgiving
Airs on: ABC

Television Program, in Studio or Fixed Location
Barefoot Contessa: Cook Like a Pro – Mary Poppins Show
Airs on: Food Network

Good Eats: Reloaded – Steak Your Claim
Airs on: Cooking Channel

Pati’s Mexican Table – Tijuana: Stories from the Border*
Airs on: WETA Washington; Distributed Nationally by American Public Television

Television Program, on Location
The Migrant Kitchen – Man’oushe
Airs on: KCET and Link TV

Salt Fat Acid Heat – Salt*
Airs on: Netflix

Ugly Delicious – Fried Chicken
Airs on: Netflix

Visual and Technical Excellence
Anthony Bourdain: Explore Parts Unknown*
Sarah Hagey, August Thurmer, and Kate Kunath
Airs on: CNN, Explore Parts Unknown, Roads & Kingdoms

Chef’s Table
Will Basanta, Adam Bricker, and Danny O’Malley
Airs on: Netflix

From The Wild – Season 4
Kevin Kossowan
Airs on: Vimeo

2019 James Beard Foundation Journalism Awards

For articles published in English in 2018.

Columns
America’s Best Worst Cook: “Hi, I’m America’s Best Worst Cook”; “Dear Chefs, Will Eating This Kill Me?” and “How to Roast a Chicken? The Answers Are Horrifying.”
JJ Goode
Taste

Local Fare: “The Question of Dinner”; “Dixie Vodka”; and “Folk Witness”
John T. Edge
Oxford American

What We Talk About When We Talk About American Food: “The Pickled Cucumbers That Survived the 1980s AIDS Epidemic”; “A Second Look at the Tuna Sandwich’s All-American History”; and “Freedom and Borscht for Ukrainian-Jewish Émigrés”*
Mari Uyehara
Taste

Craig Claiborne Distinguished Restaurant Review Award
Counter Intelligence: “The Hearth & Hound, April Bloomfield’s New Los Angeles Restaurant, Is Nothing Like a Gastropub”; “There’s Crocodile and Hog Stomach, but Jonathan Gold Is All About the Crusty Rice at Nature Pagoda”; and “At Middle Eastern Restaurants, It All Starts with Hummus. Jonathan Gold says Bavel’s Is Magnificent”*
Jonathan Gold
Los Angeles Times

“The Fire Gods of Washington, D.C.”; “David Chang’s Majordomo Is No Minor Feat”; and “North America’s Best Cantonese Food Is in Canada”
Bill Addison
Eater

“The Four Seasons Returns. But Can It Come Back?” “Why David Chang Matters”; and “A Celebration of Black Southern Food, at JuneBaby in Seattle”
Pete Wells
The New York Times

Dining and Travel
Chau Down: “A New Orleans Food Diary”; “A Portland Food Diary”; and “A Chicago Food Diary”
Danny Chau
The Ringer

“Dim Sum Is Dead, Long Live Dim Sum”
Max Falkowitz
Airbnb Magazine

“Many Chinas, Many Tables”*
Jonathan Kauffman and Team
San Francisco Chronicle

Feature Reporting
“Big in Japan”
Tejal Rao
The New York Times Magazine

“A Kingdom from Dust”*
Mark Arax
The California Sunday Magazine

“Shell Game: Saving Florida’s Oysters Could Mean Killing a Way of Life”
Laura Reiley and Eve Edelheit
Tampa Bay Times

Food Coverage in a General Interest Publication
New York Magazine*
Robin Raisfeld, Rob Patronite, Maggie Bullock, and the Staff of New York Magazine

Roads & Kingdoms
Nathan Thornburgh, Matt Goulding, Anup Kaphle, and the Roads & Kingdoms Team

T: The New York Times Style Magazine
Kurt Soller, Hanya Yanagihara, and the Staff of T Magazine

Foodways
“Back to Where It All Began: I Had Never Eaten in Ghana Before. But My Ancestors Had.”
Michael W. Twitty
Bon Appétit

“A Hunger for Tomatoes”*
Shane Mitchell
The Bitter Southerner

“What is Northern Food?”
Steve Hoffman
Artful Living

Health and Wellness
“Clean Label’s Dirty Little Secret”*
Nadia Berenstein
The New Food Economy

“The Last Conversation You’ll Ever Need to Have About Eating Right” and “The Last Conversation You’ll Need to Have on Eating Right: The Follow-ups”
Mark Bittman and David L. Katz
New York Magazine / Grub Street

“‘White People Food’ Is Creating An Unattainable Picture Of Health”
Kristen Aiken
HuffPost

Home Cooking
“Melissa Clark’s Thanksgiving”
Melissa Clark
The New York Times

“The Subtle Thrills of Cold Chicken Salad”*
Cathy Erway
Taste

“Top Secret Ingredients”
Kathleen Purvis
Garden & Gun

Innovative Storytelling
“In Search of Water-Boiled Fish”*
Angie Wang
Eater

“100 Most Jewish Foods”
Alana Newhouse, Gabriella Gershenson, and Stephanie Butnick
Tablet Magazine

“What’s in a Food Truck?”
Bonnie Berkowitz, Seth Blanchard, Aaron Steckelberg, and Monica Ulmanu
The Washington Post

Investigative Reporting
“‘It’s Not Fair, Not Right’: How America Treats Its Black Farmers”
Debbie Weingarten and Audra Mulkern
The Guardian and the Economic Hardship Reporting Project

“A Killing Season”*
Boyce Upholt
The New Republic

“Victims Blame FDA for Food-Recall Failures”
Christine Haughney Dare-Bryan
Politico

Jonathan Gold Local Voice Award

“Storied Ovens”; “Food Outside the U.S. Open Gates”; and “A New Destination for Chinese Food: Not Flushing, but Forest Hills”
Max Falkowitz
The New York Times; Plate Magazine

“My Dinner at the Playboy Club”; “Curry and Roti Destination Singh’s Lights Up Queens”; and “Where New Yorkers Actually Eat in Times Square”
Robert Sietsema
Eater NY

“Yes Indeed, Lord: Queen’s Cuisine, Where Everything Comes from the Heart”; “Top 10 New Orleans Restaurants for 2019”; and “Sexual Harassment Allegations Preceded Sucré Co-Founder Tariq Hanna’s Departure”*
Brett Anderson
Nola.com | The Times-Picayune

M.F.K. Fisher Distinguished Writing Award
“A Kingdom from Dust”
Mark Arax
The California Sunday Magazine

“The Poet’s Table”
Mayukh Sen
Poetry Foundation

“What Is Northern Food?”*
Steve Hoffman
Artful Living

Personal Essay, Long Form
“I Made the Pizza Cinnamon Rolls from Mario Batali’s Sexual Misconduct Apology Letter”*
Geraldine DeRuiter
Everywhereist.com

“Need to Find Me? Ask My Ham Man”
Catherine Down
The New York Times

“Writing an Iranian Cookbook in an Age of Anxiety”
Naz Deravian
The Atlantic

Personal Essay, Short Form
“Doritos is Developing Lady-Friendly Chips Because You Should Never Hear a Woman Crunch”
Maura Judkis
The Washington Post

“I’m a Chef with Terminal Cancer. This Is What I’m Doing with the Time I Have Left”*
Fatima Ali
Bon Appétit

“Savoring the School Lunch”
Rebekah Denn
The Seattle Times

Profile
“Heaven Was a Place in Harlem”
Vince Dixon
Eater

“The Short and Brilliant Life of Ernest Matthew Mickler”*
Michael Adno
The Bitter Southerner

“‘You Died’: The Resurrection of a Cook in the Heart of SF’s Demanding Culinary Scene”
Jonathan Kauffman
San Francisco Chronicle

Wine, Spirits, and Other Beverages
“The Gulp War”
Dave Stroup
Eater

“‘Welch’s Grape Jelly with Alcohol’: How Trump’s Horrific Wine Became the Ultimate Metaphor for His Presidency”*
Corby Kummer
Vanity Fair

“Why Is the Wine World So Un-Woke?”
Jon Bonné
Punch

Publication of the Year 

The New York Times

Hulu Partners With Vox Media Studios, David Chang’s Majordomo Media, Chrissy Teigen’s Suit & Thai Productions for food-focused show

May 1, 2019

The following is a press release from Hulu:

In a new, multi-year, multi-show partnership, Hulu will partner with Vox Media Studios, David Chang’s Majordomo Media, and Chrissy Teigen’s Suit & Thai Productions to develop and produce a slate of premium food-centric programming for the platform. As the founder and chef of the Momofuku restaurant group, Chang brings a profound understanding of global food culture, while Vox Media Studios lends its world-class storytelling capabilities and a wealth of experience built through its food and travel network, Eater. New York Times bestselling cookbook author Teigen will co-produce and headline a diverse cast of compelling and knowledgeable personalities—from household names and celebrated chefs to everyday home cooks—who will entertain and provoke viewers with a variety of inventive new shows.

Among the first projects being produced by this new partnership is a cooking show featuring Chang and Teigen. Tentatively titled “Family Style,” the show will revolve around the ways in which people express their love for friends and family by cooking and eating together. Also in the pipeline is a documentary series tentatively titled “Eater’s Guide to the World,” which taps into Eater’s extensive knowledge of the most interesting and delicious restaurants on the planet.

2019 Tribeca Film Festival movie review: ‘A Taste of Sky’

April 26, 2019

by Carla Hay

"A Taste of Sky"
“A Taste of Sky” (Photo by Jeff Louis Peterman)

“A Taste of Sky”

Directed by Michael Y. Lei

International premiere at the Tribeca Film Festival in New York City on April 26, 2019.

Award-winning restaurants and chefs around the world have gotten a lot of exposure, thanks to non-fiction shows like “Anthony Bourdain: Parts Unknown” and “Chef’s Table.” So when there’s a documentary about a risk-taking restaurant started by a world-renowned chef, that movie better deliver something extraordinary. Unfortunately, “A Taste of Sky” falls short of those expectations and ends up being a conventional documentary with some serious flaws.

“A Taste of Sky,” the first feature film from director Michael Y. Lei, is about the creation of Gustu, a fine-dining restaurant in La Paz, Bolivia. What made Gustu different from other Bolivian restaurants is that it was founded by Danish restaurateur Claus Meyer, whose Noma restaurant in Copenhagen was named Best Restaurant in the World by Restaurant magazine from 2010 to 2012 and in 2014. Meyer also had the idea of making Gustu a culinary school for underprivileged youth who could train to become chefs. “A Taste of Sky” focuses on two of those students: Kenzo, an ambitious hunter who was raised in the Bolivian Amazon, and Maria Claudia, who is from the Andes high plains.

To its credit, the movie doesn’t shy away from the “white savior”/colonialism issue. Meyer talks about it and is fully aware that he can be perceived as an arrogant European who thinks he can tell Bolivians how to run a successful restaurant in their own country. There’s a sequence in the movie showing Bolivian chefs or restaurateurs sitting at a table, essentially saying the same thing, as they criticize Meyer for founding Gustu to boost his own ego.

Meyer denies that his intentions are driven by his ego and a “white savior” mentality, but his denials don’t ring true when viewers see that the top managers he’s hired to get Gustu up and running are Europeans. A restaurant owner who cared more about cultural inclusivity would have hired at least one qualified local Bolivian to be one of the first managers of the restaurant. Instead, the Bolivians shown working in the restaurant are all subservient to their European teachers/supervisors. Unfortunately, director Lei does not question this ethnic inequality in the film. Perhaps he was too star-struck by Meyer to ask why Bolivians were excluded from Gustu’s initial management team. The film’s written epilogue mentions that a Bolivian employee of Gustu was eventually promoted to general manager about a year after the restaurant launched. Unfortunately, the viewers of this movie don’t get to see any Bolivians in positions of power at Gustu.

And that’s not the only problem with this film. “A Taste of Sky” has a lengthy interview with Meyer telling his life story, but there’s a corny gimmick that tries to be cute: His pre-teen daughter Augusta asks the questions in the interview. It’s unknown if Augusta came up with the questions herself or if an adult provided her with the questions, but the gimmick guarantees that Meyer would be asked very easy questions. There is virtually no investigative journalism in “A Taste of Sky.”

The movie has some footage of Kenzo and Maria Claudia learning chef skills and visiting their families back in their hometowns, but it’s all framed with the tone that they would be poor, downtrodden Bolivian people with a dismal future if not for this restaurant run by Europeans who have saved them from a life of misery. Kenzo’s brother, who was also enrolled in the chef school, had to drop out, in order to help their family take care of their farm. It’s not the catastrophe that the movie wants us to think it is, mainly because Kenzo’s brother doesn’t have the passion for cooking that Kenzo has. Kenzo’s family is poor, but they’re happy, they’re close-knit, and they live comfortably off of their land. Money can’t buy that type of family happiness.

Kenzo is seen as a bright and confident pupil, and his story is given more weight than Maria Claudia’s story. There is brief mention of sexism, as Maria Claudia talks about how her family didn’t think it was appropriate for her to be enrolled in the school because she’s a woman. It’s clear that not having the emotional support of her family has affected Maria Claudia’s confidence. But sexism in the restaurant industry overall— the industry has a long history of giving male chefs more power and better opportunities than female chefs—is barely acknowledged in the movie. It’s not too much of a surprise when a male chef at a prestigious restaurant in Spain invites Kenzo to be an apprentice. Maria Claudia doesn’t get a similar opportunity. One could argue that Kenzo is simply more talented than Maria Claudia, but the movie doesn’t really go into specifics about who are the most talented students in the program.

Worst of all, for a documentary about the opening of a restaurant, there is hardly any mention of the restaurant’s first menu or how the restaurant was marketed to customers. There are brief glimpses of food after it’s been plated, but what’s actually on the plate isn’t really explained. Crocodile is mentioned as a popular Bolivian entrée, but the movie never details what makes Gustu’s menu so special from the menus at other Bolivian restaurants.

In the movie, Bolivia is described as a third-world country that’s the poorest in South America, and Meyer wanted to launch Gustu as a fine-dining restaurant to help uplift the Bolivian economy. But the movie doesn’t even mention how pricing was chosen in order to market a “luxury” restaurant in a “poor” country. Customers aren’t interviewed, so there’s no sense of who goes to this restaurant. There are some lovely shots of the Bolivian terrain, and plenty of scenes that take place in the kitchen, but viewers don’t get to experience Gustu’s inner ambience from a customer’s point of view. In the end, “A Taste of Sky” could have been a fascinating documentary about a groundbreaking restaurant. Instead, it seems as if the filmmakers bent too far backwards to accommodate Meyer’s ego, and the whole movie looks like a superficial vanity project.

Netflix announces new docuseries ‘Street Food’

April 10, 2019

The following is a press release from Netflix:

From the creators of “Chef’s Table,” “Street Food” explores the rich culture of street food in some of the world’s most colorful cities. Season one explores nine countries across Asia, highlighting the stories of perseverance that bring each country’s cuisine and culture to life.

For some of the featured local legends, creating street food began as a necessity, but through generations of refining and honoring family traditions, it became their life-long passion to continue to uplift and bring joy to their communities. “Street Food” goes beyond the delicious food to document the blood, sweat and tears that goes into each iconic dish. From Jay-Fai who taught herself to cook after losing everything in a fire to 100-year old Mbah Lindu who hasn’t changed her recipe since she started, each dish is as unique as the people who create them.

The series celebrates the following cities:

· Bangkok, Thailand

· Osaka, Japan

· Delhi, India

· Yogyakarta, Indonesia

· Chiayi, Taiwan

· Seoul, South Korea

· Ho Chi Minh City, Vietnam

· Singapore

· Cebu, Philippines

For more delicious content on “Street Food,” visit Netflix Food on Instagram and Twitter.