Guy Fieri holds a celebrity chef tournament in ‘Guy’s Grocery Games: Superstars’

August 1, 2017

Guy Fieri
Guy Fieri (Photo by Michael Loccisano/Getty Images for Churchill Downs)

The following is a press release from Food Network:

You have followed their careers, read their cookbooks, and watched them on TV, and beginning on Sunday, August 20 at 8pm ET/PT, you will watch these celebrity chefs compete against each other in a no-holds-barred tournament on “Guy’s Grocery Games: Superstars.” In this thrilling five-week tournament, Guy Fieri will give eight of America’s superstar chefs the chance to win $40,000 for their favorite charity. But first, they must battle each other in some of the most twisted games the Flavortown Market has ever seen!

Rocco DiSpirito, Elizabeth Faulkner, Tregaye Fraser, Alex Guarnaschelli, Antonia Lofaso, Brian Malarkey, Marcel Vigneron and Justin Warner go head-to-head in this tournament to see whose skills have game. Each week the chefs will be put to the test in the grocery store aisles, and the top chefs will automatically move on in the competition, while the bottom contestants will face off in a redemption round. Each week, one chef will check out of the competition, while the others stay for the chance to earn big money for charity.

Fans can head to FoodNetwork.com/GroceryGames to relive the top moments of the tournament, test their supermarket trivia smarts, and collect shopping and cooking tips from the judges. Plus, they can also join the conversation using #GroceryGames.

Episodes include

Premiering Sunday, August 20 at 8pm

“Superstars Tournament Part 1”

First, the Superstars confront every shopper’s mortal enemy, the Express Lane! But since they’re the best, Guy Fieri gives them an extreme limitation, four ingredients or less, to make their ‘Best Italian Dish.’ The bottom two chefs must go head-to-head in the single-elimination Redemption Round, making a ‘Seafood Feast’ using one ingredient from each and every aisle. In the end, one chef exits while the others stay alive in this five-part tournament that will earn one chef big money for charity!

Judges: Troy Johnson, Carl Ruiz, Aarti Sequeira

Premiering Sunday, August 27 at 8pm

“Superstars Tournament Part 2”

This week’s theme is: Budget Battle Royale! The seven remaining celebrity chefs are given $36.01 each to buy all their groceries for the night. Should they spend it all on the initial ‘Taco Combo’ challenge, or reserve some money in case they must cook again in the Redemption Round? The three bottom chefs are forced to duke it out for survival by making a ‘Decadent Dessert’ with whatever money they have left. In the end, one chef goes home and six move one step closer to winning $40,000 for charity.

Judges: Eric Greenspan, Troy Johnson, Aarti Sequeira

Premiering Sunday, September 3 at 8pm

“Superstars Tournament Part 3”

The remaining six chefs are all given the same grocery list. But in a surprising twist, they must compete in 3 one-on-one battles to see which opponent makes the best breakfast, lunch or dinner. The winners of these match-ups are safe until next week’s competition. But the three that get edged out, head into the Redemption Round where they must flip the ingredients in tiramisu into an ‘Elegant Entrée.’ Which two will get another shot at becoming a champion for charity and rejoin their peers for the semi-finals of the tournament?

Judges: Troy Johnson, Aaron May, Aarti Sequeira

Premiering Sunday, September 10 at 8pm

“Superstars Tournament Part 4”

It’s the semi-finals and Guy Fieri has devised two shocking shopping cart games for the remaining five celebrity chefs. First, they must search the store to discover where he has hidden their personal carts, only to find that they must make their best ‘Burger and Fries’ featuring the bizarre ingredient Guy dropped in each one. The winner gets an automatic pass to the finale, while the bottom four must fight for redemption by making their ‘Cheesiest Dish.’ But before they can cook, Guy hits them with a totally new twist: a four-way cart swap!

Judges: Troy Johnson, Carl Ruiz, Aarti Sequeira

 Premiering Sunday, September 17 at 8pm

“Superstars Tournament Part 5”

The final four celebrity chefs are all vying to become the champion. But first, they must face Guy Fieri’s most diabolical challenge yet: The Double Wheel O’ Games. That’s right, two wheels-of-chance featuring Guy’s toughest games. That means they must play not one, but two extreme grocery games in each round as they attempt to prepare their ‘Best Fried Dish’ and a ‘High End Dish.’ The final two culinary giants must make their ‘Signature Dish’ during two more treacherous games. Who will be the Superstar champion and win $40,000 for their charity?

Judges: Troy Johnson, Aarti Sequeira, Jet Tila

Guy Fieri takes a cross-country culinary tour in ‘Guy’s Family Road Trip

July 17, 2017

Hunter, Guy, Lori and Ryder Fieri in " Guy's Family Road Trip" (Photo courtesy of Food Network)
Hunter, Guy, Lori and Ryder Fieri in ” Guy’s Family Road Trip” (Photo courtesy of Food Network)

The following is a press release from Food Network:

For years Guy Fieri has explored America, seeking out the best spots on “Diners, Drive-Ins and Dives.” Now, he is sharing that experience with his family as they hit the road for the classic American tradition – a family road trip from sea to shining sea! In the series “Guy’s Family Road Trip,” Guy, his wife Lori, and his sons Hunter and Ryder load up their RV to hit the road on a vacation they will never forget. From rafting in the Grand Canyon to rolling down Route 66, and from creole cooking in New Orleans to pit stops stuffed with campfire feasts, this road trip is full of great food, iconic locations and big adventure! A sneak peek of the premiere episode airs Sunday, August 13th at 10pm ET/PT with the series then airing in its regular day and time beginning Friday August 18th at 9pm ET/PT.

“’Guy’s Family Road Trip’ has all the ingredients for the perfect vacation – family, food and fun. With Guy at the wheel, audiences know they can expect a delicious journey,” said Courtney White, SVP Programming, Scripps Networks Interactive. “This summer, with his family along for the ride, he’ll lead the way to some of the most mouthwatering meals and iconic locations across the country offering up action and adventure from coast to coast.”

“I’m excited to hit the open road for the ultimate RV trip,” said Guy Fieri. “With years of experience seeking out the country’s funkiest joints, I can’t wait to dig into America’s signature dishes and destinations with my family. The best part is that I get to bring the viewers along for the ride!”

The Fieris hit the highway for an American rite of passage: a family road trip from coast to coast. From quirky festivals and campfire cooking to national parks and roadside attractions, they will dig into America at its best. They’ll pit stop for great food and big adventure at iconic locations and encounter some crazy characters too. Along the way from their home in California to Florida’s soft-sand beaches, they will catch up with some familiar Triple-D chefs and meet some new faces whipping up unique eats. Adding more flavor to this trip, they will embark on local adventures including a helicopter tour of the Grand Canyon, connecting with nature at a wildlife preserve in Flagstaff, Arizona, and rafting in the waters of the Colorado River. Plus, the fun continues with a visit to the Alamo, a special dinner for troops in San Antonio, a creole crawfish boil in New Orleans, fresh oysters in Alabama, and lots of RV-side campfire feasts.

First stop on the road trip is Lake Tahoe, where Guy and his family fuel up for a day of mountain biking with some decadent Belgian waffles. They also check out American ingenuity at the Hoover Dam, before heading to Guy’s restaurant in Nevada for traditional Mexican mole and homemade salsa. Next, things heat up in Flagstaff, Arizona at the local Chile Festival with spicy red and green chiles. But not to worry, because a big glass of mead brewed with local wildflower honey helps to cool things off before they hit the road for more!

Fans can see more photos of the Fieri family’s summer vacation at FoodNetwork.com/GuysFamilyRoadTrip and can get ideas for their own vacation. Plus, they can share their own trip highlights using #GuysFamilyRoadTrip.

 

Food Network debuts new ‘Dessert Games’ and ‘Texas Cake House’

June 1, 2017

Duff Goldman and Guy Fieri (Photo courtesy of Food Network)
Duff Goldman and Guy Fieri (Photo courtesy of Food Network)
The following is a press release from Food Network:
Monday nights just got a little sweeter with Food Network’s double dose of primetime programming, beginning on Monday, July 10, 2017. First, at 8 p.m. ET/PT Duff Goldman turns the Triple-G Flavortown Market into Sweet City on “Dessert Games.” Then, the fun continues at 9 p.m. and 9:30 p.m. ET/PT as owners of Sideserf Cake Studio, Natalie and Dave Sideserf, push the boundaries of cake design with their remarkable, realistic cake creations on the premiere of “Texas Cake House.”
“Mondays hit the spot with decadent desserts on “Dessert Games” and crazy custom-made cakes on “Texas Cake House,” said Courtney White, SVP Programming, Scripps Networks Interactive. “Duff Goldman, a baking trailblazer, kicks off the night with his signature charm as the perfect host of the fun and fast-paced dessert-focused competition. Then, audiences get a behind-the-scenes look as Natalie and Dave Sideserf create extraordinarily detailed cake sculptures that defy the ingredients they are made of in how realistic they look!”
Guy Fieri has handed the keys to his grocery store over to dessert master Duff Goldman and given Duff carte blanche to remodel the store, restock the shelves and sugarcoat his grocery games. Each week Duff will test the skills of a new batch of four pastry chefs as they race the aisles shopping, preparing, and plating confectionary creations in three rounds of epic baking challenges. From desserts using savory ingredients, to store-bought treat makeovers, and to the classic dessert imposters, the contestants’ must use shopping shortcuts and food-hacks to rise to the top. The one that impresses a rotating panel of judges with their baking talents to cream the competition with their desserts will earn a grand prize of $10,000!
Dave and Natalie Sideserf (Photo courtesy of Food Network)
Dave and Natalie Sideserf (Photo courtesy of Food Network)
Natalie Sideserf has created incredibly lifelike and elaborate works of edible art that have taken the internet by storm. Quickly becoming overwhelmed with customer orders, Dave, her husband, decided to quit his day job to help her manage the operation. With business booming, this young married couple is committing themselves to creating the most amazing cakes ever baked, which is no easy feat with unique client requests. From detailed and lifelike animal cakes that could be mistaken for the real thing to cakes that fly and dance, this duo settles for nothing less than out-of-the-box, awe-inspiring cakes that will take their business to the top-tier.
Fans craving more can visit FoodNetwork.com/DessertGames for competition highlights, and can get to know Duff Goldman and the panel of judges. They can also test their sweets IQ and share the results using #DessertGames. And for an extra taste of Natalie’s and Dave’s life, fans can visit FoodNetwork.com/TexasCakeHouse for show highlights and baking tips at. They can also weigh in on their favorite cake creations using #TexasCakeHouse.

 

Nobu Toronto will include hotel, restaurant, world’s first Nobu Residences

May 31, 2017

Nobu Toronto includes Nobu Residences
Nobu Toronto living room (Rendering courtesy of Nobu Hospitality)

The following is a press release from Nobu Hospitality:

Nobu Hospitality principals renowned Chef Nobu Matsuhisa, Academy Award winner Robert De Niro and Hollywood producer Meir Teper, principals of Nobu Hospitality, along with principal developer Madison Group unveiled plans for Nobu Residences Toronto at a press conference inside the soon to be open Nobu Residences Toronto Presentation Centre.

Pre-construction sales of the residential units will begin in mid-June, it was announced.

Nobu Toronto, a dynamic project featuring the world’s very first Nobu branded high-rise residences as well as Canada’s first Nobu Hotel and Nobu Restaurant will be located in the heart of the entertainment district, transforming Mercer Street with its landmark design. Nobu Residences Toronto will rise 45 stories above the historic Pilkington Glass Factory with two dramatic residential towers, featuring 660 units with enviable views of Toronto.

“I am very proud to have my name on this building,” said Chef Nobu Matsuhisa. “It will be very special, and we are happy to be in Toronto. We want people to be happy.”

Toronto is a great city,” said Robert De Niro. “I’ve filmed here, I’ve been here for the Film Festival, which is excellent, and I’m looking forward to spending more time here once Nobu Toronto opens.”

Acclaimed Toronto-based Teeple Architects and Studio Munge have created the incomparable residences to feature distinctive amenities that span two floors of the podium level at Nobu Residences Toronto. The outdoor terrace and Nobu Athletic Club are connected by a two-storey glass atrium and anchored by an oculus that cuts through the podium, culminating in an artistic reflecting pond centering the Nobu Athletic Club. The Nobu Athletic Club amenities include a private massage room, yoga studio, spin studio, wet steam, dry sauna, hot tub and cold plunge in addition to state of the art fitness equipment.

In keeping with the Nobu lifestyle, which integrates energized public spaces that offer both excitement and escapism, Nobu Residences Toronto will feature Nobu Villas. The villas are highly designed private entertaining spaces available exclusively to its residents. Nobu Villas include billiards, fireplaces, a private dining area with chef’s table, the chic Nobu outdoor terrace and four barbeque prep decks.

Nobu Residences Toronto will also feature a private theatrical screening room, conference room, dedicated bicycle elevator with direct access to bicycle storage and a dog spa located in both the east and west residential lobbies.

Nobu is one of the world`s most celebrated luxury hospitality brands renowned for its award-winning “new style” Japanese fusion cuisine and exceptional hotel offerings in the world’s most desirable locales.  Founded by Chef Nobu Matsuhisa, Robert De Niro and Meir Teper, the growing Nobu Hospitality portfolio caters to vibrant international customers, celebrities, tastemakers and powerbrokers.

The exclusive Nobu Hotel Toronto will offer a collection of exceptionally appointed guest suites located atop the west tower, with stunning panoramic views and featuring the best of everything, from distinctive service to energized public spaces.

A cornerstone of the Nobu Hotel and Nobu Residences Toronto is Nobu Restaurant with its approximately 15,000 square foot, two-level restaurant, signature bar lounge, outdoor seating and chic private dining rooms.

“Chef Nobu, Robert De Niro, Meir Teper and everyone at Nobu Hospitality have shown an unwavering commitment and passion for this project,” said Josh Zagdanski, Vice President – High-Rise, Madison Group. “We are so thrilled to bring the Nobu lifestyle to Toronto.”

Those interested in learning more about Nobu Residences Toronto are encouraged to register at NobuResidences.ca and follow us on Facebook, Twitter and Instagram.

Ina Garten debuts ‘Barefoot Contessa: Cook Like a Pro’

May 25,  2017

Ina Garten
Ina Garten (Photo courtesy of Food Network)

The following is a press release from Food Network:

Ina Garten, the Barefoot Contessa, will launch a new show on Food Network on Sunday, May 28th at 11am ET/PT.   Each of the all-new eight episodes were shot on-location at Ina’s home in East Hampton, New York.  In Cook Like a Pro, Ina will help viewers bring their cooking to the next level, by sharing foolproof recipes and tips for delicious food made easy. Special guests include José Andrés on eggs, April Bloomfield on weeknight dinners, Mario Batali on pasta, and Yotam Ottolenghi on roasting vegetables.

“I’m so excited about the show, and I’m looking forward to sharing the many things I’ve learned professionally that will help you cook at home with confidence,” said Garten. “It’s going to be lots of fun!”

Episodes include (all times ET/PT):

Premiering Sunday, May 28 at 11am 

“Cook Like a Pro: Chicken”

It’s all about chicken as Ina shares her kitchen tips and professional strategies for Roasted Chicken with Radishes, from trussing the bird to carving it. Then, there’s a delicious twist on a classic with Chicken and Spinach Waldorf Salad, featuring juicy roasted chicken breasts. Finally, the volume is turned right up on Truffled Chicken Liver Mousse.

Premiering Sunday, June 4 at 11am

“Cook Like a Pro: Weeknight Dinners”

Ina’s got weeknight dinners covered, pro-style! There are Roasted Salmon Tacos with Avocado Salsa and a super quick slaw, then Cider Roasted Pork Tenderloin. Garlic and Herb Roasted Shrimp are a one-pan wonder, then chef April Bloomfield reveals her go-to, off-duty weeknight dinner: an Oven-Baked Three Cheese Sandwich. Finally, Ina makes five-minute Lemon Capellini.

Premiering Sunday, June 11th at 11am

“Cook Like a Pro: Pasta”

Ina is tackling pasta like a pro, first in Crusty Baked Shells and Cauliflower, then in a classic Italian soup,16 Bean Pasta e Fagioli. She makes a delicious lemony salad of Herbed Orzo with Feta and special guest Mario Batali shares his top three pasta tips. Finally, Rigatoni with Sausage and Fennel takes all-in-one pasta meals to a whole new level.

Premiering Sunday, June 18 at 11am

“Cook Like a Pro: Fearless Food”

Ina is tackling daunting dishes with easy techniques, from a perfectly risen Soufflé a L’Orange to overcoming pastry fears with her totally professional-looking Anna’s Tomato Tart. Super chef José Andrés has an amazing trick for separating eggs, then there’s foolproof caramel for irresistible Caramel Salted Nuts.

Premiering Sunday, June 25 at 11am

“Cook Like a Pro: Eggs”

It’s eggs all the way in an incredible master class, featuring them both soft boiled and in the dressing of a fantastic Caesar Salad with Blue Cheese and Bacon. Egg whites are whipped to perfection for a Pavlova Fruit Tart, then there’s foolproof Truffled Scrambled Eggs. She makes Eggs Benedict with an Easy Hollandaise Sauce just like a pro, and super chef José Andrés reveals the secret of his perfectly fried eggs.

Premiering Sunday, July 2 at 11am

“Cook Like a Pro: Make-Ahead Desserts”

Ina’s cutting straight to sweet with delicious make-ahead and very professional fruit desserts. There’s a twist on a classic with Apple Pie Bars, then pure comfort meets wow factor in Chocolate Banana Cream Pie. Easy and elegant Stewed Rhubarb and Red Berries make a perfect summer dessert, with ideas for amping things up with fruit liqueurs. Finally, there’s a Sparkling Grapefruit Granita with Pink Fizz that’s guaranteed to impress.

Premiering Sunday, July 9 at 11am

“Cook Like a Pro: Chocolate”

Ina shares professional tips for chocolate, starting with an off-the-scale delicious Chocolate Ganache Cake, complete with a chevron frosting tutorial. Then Chocolate Creme Brulee is taken to dazzling new dessert heights and Ina shows her tricks to tempering chocolate for Peanut Rocky Road Bark. Beyond-decadent Frozen Hot Chocolate completes the line-up.

Premiering Sunday, July 16 at 11am

“Cook Like a Pro: Roasted Vegetables”

Ina, the queen of roasted vegetables, spills the beans on how to roast like a pro, starting with Butternut Squash Hummus. Then, British-based restaurateur and chef Yotam Ottolenghi gives the lowdown on picture-perfect Roasted Baby Vegetables with Sumac and Yogurt. Next, two delectable Spanish recipes: Roasted Vegetable Paella and chef Jose Andres Roasted Escalavida Catalana. Finally, Ina makes Roast Potato and Fennel Soup and her ultimate side dish: Parmesan Roasted Cauliflower.

Food Network announces three Giada De Laurentiis shows on tap for 2017

May 4, 2017

The following is a press release from Food Network:

Giada De Laurentiis
Giada De Laurentiis (Photo courtesy of Food Network)

Food Network announced it has ordered 26 half-hour episodes of all-new entertaining and instructional “In the Kitchen” programming featuring host Giada De Laurentiis.   On the menu, new seasons of “Giada Entertains” and “Giada’s Holiday Handbook,” as well as the all-new “Giada’s Summer Entertaining” (working title).  Pre-production is currently underway with production slated to start this summer and the first premieres targeted to roll out in Q4.

“Giada De Laurentiis is an expert in her field and a much sought-after guide for home cooks looking for help for their own gatherings,” said Allison Page, General Manager, U.S. Programming and Development, Scripps Networks Interactive.  “With new episodes on the way, our viewers can continue to count on inspirational recipes and entertaining ideas from season to season to help elevate their own celebrations and get-togethers all year-round.”

“Continuing to create content with both my Linguine Pictures and Food Network family, while getting to share recipes and tips that are close to my heart with our audience, truly inspires me,” said De Laurentiis.  “I am honored and excited to be able to do what I love.”

Giada de Laurentiis wrote the book on holiday entertaining, and with “Giada’s Holiday Handbook” she shares tips and tricks to pull off a holiday season’s worth of parties.  In “Giada Entertains,” whether it’s a casual game night with girlfriends, a fun family get-together, or a party in the kitchen, Giada shows how to make it an extra-special event for family and friends.  With the forthcoming, all-new “Giada’s Summer Entertaining” (working title), Giada offers up tips and seasonal recipes for all types of warm-weather gatherings with expert advice for everything from the grill to the guests.

“Giada Entertains,” “Giada’s Holiday Handbook” and “Giada’s Summer Entertaining” (working title) are produced by Linguine Pictures.

2017 James Beard Awards: complete list of winners

May 1, 2017

James Beard Awards

The 2017 James Beard Foundation Restaurant and Chef Awards took place May 1 at Lyric Opera of Chicago. Jesse Tyler Ferguson (of “Modern Family” fame) hosted the show. Andrew Zimmern hosted the 2017 James Beard Media Awards, which honor those in the media who cover the culinary industry, took place April 25 at Pier Sixty at Chelsea Piers in New York City.

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

*=winner

2017 James Beard Foundation Restaurant and Chef Awards

Best New Restaurant (Presented by True Refrigeration®)
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.

In Situ
San Francisco

Le Coucou*
New York, NY

Olmsted
Brooklyn, NY

Pineapple and Pearls
Washington, D.C.

Tartine Manufactory
San Francisco

Outstanding Baker
A chef or baker who prepares breads, pastries, or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been working as a baker or pastry chef for at least for five years.

Ken Forkish
Ken’s Artisan Bakery
Portland, OR

Mark Furstenberg*
Bread Furst
Washington, D.C.

Zachary Golper
Bien Cuit
Brooklyn, NY

Belinda Leong and Michel Suas
B. Patisserie
San Francisco

Greg Wade
Publican Quality Bread
Chicago

Outstanding Bar Program
A restaurant or bar that demonstrates excellence in cocktail, spirits, and/or beer service.

Arnaud’s French 75 Bar*
New Orleans

Bar Agricole
San Francisco

Clyde Common
Portland, OR

Cure
New Orleans

The Dead Rabbit
New York, NY

Outstanding Chef (Presented by All-Clad Metalcrafters)
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Must have been working as a chef for the past five years.

Gabrielle Hamilton
Prune
New York, NY

David Kinch
Manresa
Los Gatos, CA

Christopher Kostow
The Restaurant at Meadowood
St. Helena, CA

Donald Link
Herbsaint
New Orleans

Michael Solomonov*
Zahav
Philadelphia

Outstanding Pastry Chef (Presented by Lavazza)
A chef or baker who prepares desserts, pastries, or breads in a restaurant, and who serves as a national standard bearer of excellence.  Must have been working as a pastry chef or baker for the past five years.

Kelly Fields
Willa Jean
New Orleans

Maura Kilpatrick
Oleana
Cambridge, MA

Margarita Manzke
République
Los Angeles

Dolester Miles
Highlands Bar & Grill
Birmingham, AL

Ghaya Oliveira*
Daniel
New York, NY

Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
A restaurant in the United States that serves as a national standard-bearer of consistent quality and excellence in food, atmosphere, and service. Must have been in operation ten or more consecutive years.

Frasca Food and Wine
Boulder, CO

Highlands Bar and Grill
Birmingham, AL

Momofuku Noodle Bar
New York, NY

Quince
San Francisco

The Spotted Pig
New York, NY

Topolobampo*
Chicago

Outstanding Restaurateur
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Must have been in the restaurant business for at least ten years. Must not have been nominated for a James Beard Foundation chef award in the past five years.

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

JoAnn Clevenger
Upperline
New Orleans

Ken Oringer
Uni, Toro, Coppa, and others
Boston

Stephen Starr*
Starr Restaurants (Le Coucou, Serpico, Upland, and others)
Philadelphia

Caroline Styne
The Lucques Group (Lucques, a.o.c., Tavern, and others)
Los Angeles

Outstanding Service
A restaurant in operation for five or more years that demonstrates high standards of hospitality and service.

Blue Hill at Stone Barns*
Pocantico Hills, NY

Galatoire’s Restaurant
New Orleans

Marea
New York, NY

Terra
St. Helena, CA

Zahav
Philadelphia

Outstanding Wine Program (Presented by Robert Mondavi Winery)
A restaurant in operation five or more years that serves as a standard-bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.

Benu
San Francisco

Canlis*
Seattle

Emeril’s New Orleans

Fig
Charleston, SC

Miller Union
Atlanta

Outstanding Wine, Spirits, or Beer Professional
A beer, wine, or spirits professional who has made a significant national impact on the restaurant industry.

Sam Calagione*
Dogfish Head Craft Brewery
Milton, DE

Diane Flynt
Foggy Ridge Cider
Dugspur, VA

Miljenko Grgich
Grgich Hills Estate
Rutherford, CA

Aldo Sohm
Zalto Glass
New York, NY

Rob Tod
Allagash Brewing Company
Portland, ME

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

Camille Cogswell
Zahav
Philadelphia

Zachary Engel*
Shaya
New Orleans

Matt Rudofker
Momofuku Ssäm Bar
New York, NY

Jenner Tomaska
Next
Chicago

Brady Williams
Canlis
Seattle

Best Chefs in America
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and 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)
Abraham Conlon
Fat Rice
Chicago

Sarah Grueneberg*
Monteverde
Chicago

Beverly Kim and Johnny Clark
Parachute
Chicago

Lee Wolen
Boka
Chicago

Erling Wu-Bower
Nico Osteria
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

Greg Vernick*
Vernick Food & Drink
Philadelphia

Cindy Wolf
Charleston
Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Steven Brown
Tilia
Minneapolis

Justin Carlisle
Ardent
Milwaukee

Jorge Guzman
Brewer’s Table at Surly Brewing Co.
Minneapolis

Kevin Nashan*
Sidney Street Cafe
St. Louis

Kevin Willmann
Farmhaus
St. Louis

Best Chef: New York City (Five Boroughs)
Marco Canora*
Hearth

Anita Lo
Annisa

Ignacio Mattos
Estela

Missy Robbins
Lilia
Brooklyn, NY

Jody Williams
Buvette Gastrothèque

Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)
Karen Akunowicz
Myers + Chang
Boston

Cassie Piuma
Sarma
Somerville, MA

Susan Regis
Shepard
Cambridge, MA

Benjamin Sukle
Birch
Providence, RI

Andrew Taylor and Mike Wiley
Eventide Oyster Co.
Portland, ME

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Greg Denton and Gabrielle Quiñónez Denton*
Ox
Portland, OR

Edouardo Jordan
Salare
Seattle

Katy Millard
Coquine
Portland, OR

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

Nina Compton
Compère Lapin
New Orleans

Jose Enrique
Jose Enrique
San Juan, PR

Slade Rushing
Brennan’s
New Orleans

Rebecca Wilcomb*
Herbsaint
New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
John Fleer
Rhubarb
Asheville, NC

Edward Lee
610 Magnolia
Louisville, KY

Steven Satterfield*
Miller Union
Atlanta

Ryan Smith
Staplehouse
Atlanta

Andrew Ticer and Michael Hudman
Andrew Michael Italian Kitchen
Memphis

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Bryce Gilmore
Barley Swine
Austin

Steve McHugh
Cured
San Antonio

Hugo Ortega*
Hugo’s
Houston

Steve Redzikowski
Acorn
Denver

Martín Rios
Restaurant Martín
Santa Fe

Jianyun Ye
Mala Sichuan Bistro
Houston

Best Chef: West (CA, HI, NV)
Michael Cimarusti
Providence
Los Angeles

Dominique Crenn
Atelier Crenn
San Francisco

Jeremy Fox
Rustic Canyon
Santa Monica, CA

Corey Lee*
Benu
San Francisco

Ludo Lefebvre
Trois Mec
Los Angeles

Travis Lett
Gjelina
Venice, CA

The James Beard Foundation is also pleased to announce the 2017 recipients of the Who’s Who award:
Suzanne Goin
Multiple James Beard Award–Winning Chef and Restaurateur, A.O.C., Lucques, and Tavern
Los Angeles

Evan Kleiman
Culinarian; Host of KCRW’s Good Food
Santa Monica, CA

Roger Berkowitz
President and CEO, Legal Sea Foods
Boston

Michel Nischan
Multiple James Beard Award–Winning Chef; Founder, President,
and CEO, Wholesome Wave
Bridgeport, CT

Rajat Parr
Domaine de la Cote
Lompoc, California

The 2017 America’s Classics Award Winners (announced in advance of the show)
Bertha’s Kitchen
Charleston, SC
Owners: Julia Grant, Linda Pinckney, and Sharon Coakley

Gioia’s Deli
St. Louis
Owner: Alex Donley

La Taqueria
San Francisco
Owner: Miguel Jara

Sahadi’s
Brooklyn, NY
Owners: Christina Sahadi Whelan, and Ron Sahadi

Schultz’s Crab House
Essex, MD
Owners: Karen and Bob McKinney

2017 JBF Humanitarian of the Year
Denise Cerreta
One World Everybody Eats
Salt Lake City

2017 JBF Lifetime Achievement Award
Nora Pouillon
Restaurant Nora
Washington, D.C.

 

2017 Vegas Uncork’d: Mary Sue Milliken and Susan Feniger are first female chefs to lead saber off

April 28, 2017

Mary Sue Milliken and Susan Feniger (front row) at Vegas Uncork'd
Mary Sue Milliken and Susan Feniger (front row) at Vegas Uncork’d’s saber off opening ceremony sabered a bottle of Perrier-Jouët champagne at The Vortex at The LINQ Hotel & Casino. (Photo by Ethan Miller/Getty Images)

The 11th annual Vegas Uncork’d culinary festival  Vegas Uncork’d by Bon Appétit kicked off on April 27, 2017, with the saber off, a tradition in which participating chefs saber a bottle of champagne. For this year’s saber off, chefs Mary Sue Milliken and Susan Feniger sabered a bottle of Perrier-Jouët champagne at The Vortex at The LINQ Hotel & Casino. According to a Vegas Uncork’d press release, Milliken and Feniger were the first female chefs to lead the saber off and, to recognize their support, they were given personal sabers to do the honors during the inaugural event. More than 15 iconic chefs including Frank Pellegrino Jr., Greg Sherry, Guy Savoy, Lorena Garcia, Rick Moonen, Scott Conant and Shawn McClain joined in the festivities were also at the event.

The 2017 edition of Vegas Uncork’d takes place April 27 to April 30 at various Las Vegas location, including Caesars Palace, The Cromwell, The Cosmopolitan of Las Vegas, MGM Resorts International’s The Park, The Venetian and The Palazzo Las Vegas.

Participating chefs include Wolfgang Puck, Alain Ducasse, Bobby Flay, Buddy “Cake Boss” Valastro, Giada De Laurentiis, Gordon Ramsay, José Andrés, Julian Serrano, Michael Mina, Nobu Matsuhisa, Tom Colicchio, and Charlie Palmer.

The following is an excerpt from a Vegas Uncork’d press release:

New this year, guests can enjoy a Picnic in The Park at MGM Resorts International’s newest outdoor dining and entertainment district, and go on a mixology journey with Mariena Mercer at The Cosmopolitan of Las Vegas. To sample a bit of everything, guests can still purchase tickets to perennial favorite The Grand Tasting at Caesars Palace and indulge in Sweet Escape: An Evening of Buddy, Beignets, Bonbons & Booze on The Palazzo Pool Deck.

Additionally, Chase Sapphire returned for the fifth consecutive year as a presenting sponsor of Vegas Uncork’d by Bon Appétit. Chase Sapphire Preferred® and Sapphire ReserveSM cardmembers will enjoy unique access to select experiences and interaction with celebrity chefs throughout the four-day festival.

Events with limited tickets still available include:

  • #FoodPorn Cooking Demo & Luncheon with the Too Hot Tamales (Forum Shops at Caesars Palace), Friday, April 28: Bring your camera phone and appetite, as you get up close and personal at a fun-filled live cooking demonstration featuring chef duo, Mary Sue Milliken and Susan Feniger. Prepare to laugh, taste and sip as the Too Hot Tamales fix a feast for the eyes and shake up creative cocktails. Guests will not only learn the dynamic duo’s innovative recipes and cooking techniques but also get the lowdown on how to shoot epic food porn photos with expert tips and tricks from Bon Appétit magazine’s social media gurus. Meet the chefs, enjoy a multi-course lunch with specialty cocktails, a takeaway recipe booklet and a chance to purchase personalized cookbooks following the event.
  • Lunch like a Spaniard with José Andrés at Jaleo (The Cosmopolitan of Las Vegas), Friday, April 28: Experience a taste of Spain with internationally acclaimed culinary pioneer and innovator, Chef José Andrés. Join José as he prepares lágrima paella over their renowned live fire pit in a dish-and-tell session, and shares his favorite stories behind the unique restaurant’s menu items, like José’s Taco, a slice of jamón ibérico de bellota topped with osetra caviar and gold flakes; Coca con Erizas del Mar, crusty Spanish cristal bread topped with sea urchin, ibérico bacon and butter; their renowned Gin and Tonic program, and more.
  • Picnic in The Park with Alain Ducasse, Charlie Palmer, Michael Mina, Julian Serrano, Tom Colicchio, Shawn McClain, Rick Moonen, Roy Ellamar, Akira Back, Bryce Shuman, David Werly & More (The Park, located between Monte Carlo and New York-New York), Saturday, April 29: Enjoy a Picnic in The Park Vegas style! Featuring live music and some of MGM Resorts’ most notable chefs including Alain Ducasse, Charlie Palmer, Michael Mina, Julian Serrano, Tom Colicchio, Shawn McClain, Rick Moonen, Roy Ellamar, Akira Back, Bryce Shuman and David Werly, Picnic in The Park will offer creative twists on classic picnic dishes, Edible Gardens and champagne provided by Veuve Clicquot. We encourage you to embrace your inner-child with a variety of social games including giant Jenga, cornhole and croquet. And don’t forget to take a selfie in front of Bliss Dance, a 40-foot-tall sculpture by artist Marco Cochrane and a focal point of The Park experience, or swing by the vintage VW Bus, which has been transformed into a photo booth for the occasion. Located on the Las Vegas Strip between Monte Carlo and New York-New York, this new outdoor dining, and entertainment district will provide an ideal backdrop for you to enjoy a fun, interactive afternoon picnicking with celebrated chefs.
    EARLY ACCESS: Gain early admission to the event with an Early Access ticket. A limited number of tickets are available to deliver the undivided attention of experts on site, an exclusive signature cocktail available only to early access guests, and an opportunity to interact with the chefs in a more intimate setting.
  • Sweet Escape: An Evening of Buddy, Beignets, Bonbons & Booze (The Palazzo), Saturday, April 29: Everyone’s favorite baker and TV personality Buddy “Cake Boss” Valastro will host a decadent evening to surrender to the sweet side of life, featuring a number of world-renowned chefs of The Venetian and The Palazzo, each preparing a unique take on beignets or bonbons. The poolside reception will include specialty cocktails, a live performance from the electrifying trio Simply Three, and a special appearance by Chef Lorena Garcia of Chica, set to open on Mother’s Day, May 14, 2017 in Restaurant Row at The Venetian.
  • The Ultimate Big Cake & Craft Cocktail After-Party with Buddy Valastro (The Venetian), Saturday, April 29: Celebrate the evening with an official after-party at the latest Las Vegas hotspot, The Dorsey, with a colossal cake baked by the Cake Boss himself, Buddy Valastro. The Dorsey is a high design, memorable spot for the worldly, curious and engaged featuring a hand crafted cocktail menu.

Gordon Ramsay announces first Gordon Ramsay Hell’s Kitchen restaurant

April 28, 2017

Gordon Ramsay poses with series’ signature pitchfork in front of the iconic fountains at Caesars Palace Las Vegas announcing the upcoming winter debut of Gordon Ramsay Hell’s Kitchen restaurant.
Gordon Ramsay poses with the signature pitchfork of his TV show “Hell’s Kitchen” in front of the fountains at Caesars Palace Las Vegas to announced the debut of Gordon Ramsay Hell’s Kitchen restaurant. (Photo by Erik Kabik Photography/Erikkabik.com)

Celebrity chef/TV personality Gordon Ramsay has announced plans for the first-of its-kind Gordon Ramsay Hell’s Kitchen located at Caesars Palace Las Vegas, set to open in the winter of 2017. To commemorate the announcement, Ramsay ignited a 17-foot pitchfork, a replica of the “Hell’s Kitchen” pitchfork,  in the center of Caesars’ fountains. This marks Ramsay’s fifth Las Vegas restaurant and extends his successful partnership with Caesars Entertainment.

The restaurant, designed by Jeffrey Beers International, will begin construction this summer. Gordon Ramsay Hell’s Kitchen will seat nearly 300 guests, feature indoor and Strip-adjacent patio dining, and will offer a daily themed brunch, dinner and spirited bar menu.

According to a Caesars Entertainment press release, Gordon Ramsay Hell’s Kitchen will be an “experiential and immersive destination restaurant, guests will feel transported to the studio set, as if they are participating in the globally popular television show, the 17th season of which will air during the 2017-2018 season on Fox. With design features that are engaging to all senses and are a nod to both the red and blue teams featured on the show, the dynamic and bustling kitchen will be the centerpiece of this unique eatery to be enjoyed and appreciated from every seat in the house.

“Fans of the show have been asking us to bring a ‘Hell’s Kitchen’ since day one, so I’m thrilled to finally be doing it here at Caesars Palace,” said Ramsay. “A key element of the show’s success has always been the diners’ experience, so we are excited for guests in Las Vegas to feel like they too are part of the show—flames and all.”

In other news about Ramsay, Fox has set “The F Word With Gordon Ramsay” will premiere on May 31, 2017, at 9 p.m. Eastern/Pacific Time. The show will air live in the Eastern and Central time zones. This is the description of the show from Fox: “Based on his hit U.K. series, each distinctive and fast-paced hour will combine good food and great cooking with Ramsay’s passion, energy and humor into a one-of-a-kind live series. During each episode, teams of foodie families and friends will battle it out live in a high-stakes cook-off, hoping to impress Ramsay, as well as celebrities, VIPs and other dinner guests. As the Live battle heats up, the show will feature Ramsay hosting highly stylized cooking demos and weekly out-of-the-kitchen adventures with fans, foodies and surprise guests. We’ll see Gordon at his best inside the kitchen, and at his most mischievous outside the kitchen. ”

Ramsay is the host and executive producer of “Hell’s Kitchen,” The F Word With Gordon Ramsay,” “MasterChef” and “MasterChef Junior,” which are all televised in the U.S. on Fox.

Sur La Table partners with FYI for ‘Scraps,’ with Katie Couric as executive producer

April 18, 2017

Joel Gamoran in "Scraps"
Joel Gamoran in “Scraps” (Photo courtesy of FYI)

The following is a press release from FYI:

FYI is partnering with Sur La Table to produce the new culinary series “Scraps,” where national Sur La Table Chef Joel Gamoran travels across the U.S. creating incredible feasts in unexpected places, using the most out-of-the-box ingredients—food waste and scraps. KitchenAid® appliances will be integrated throughout the series. Award-winning journalist Katie Couric will serve as an executive producer of the ten half-hour episodes slated to premiere beginning Sunday, May 21 at 10:30 p.m. ET on FYI.

“Food waste is such a huge problem in this country and more and more people want to do something about it,” said Couric. “I’m so excited for Chef Joel Gamoran to introduce viewers to wonderful places and delicious recipes using ingredients we never imagined could taste so good. Joel’s energy and enthusiasm are infectious.”

Each episode of “Scraps” will follow Chef Joel Gamoran to a new city where he partners with food waste champions to celebrate the local cuisine and create a delicious meal with food items many consider to be waste, like banana peels, shrimp shells, chicken bones and carrot stems. The pressure will be on as Joel will have less than a day to source ingredients, build a full menu and create a meal for an outdoor dinner party. From roadside foraging, to chocolate roasting, to oyster hunting—viewers will follow Joel on a one-of-a-kind food sourcing adventure in his refurbished 1963 Volkswagen bus, which doubles as his mobile kitchen. The new KitchenAid Artisan Mini Mixer, Stand Mixer attachments and high-performance Pro Line Series Blender will be used in the series to make everything from fresh pasta to veggie noodles and more.

FYI and Sur La Table will also partner to offer ten online cooking classes, giving viewers the opportunity to learn more in depth techniques and incorporate scraps in their cooking. The cooking classes will be available for purchase on Sur La Table’s website after each episode of “Scraps” airs. Additionally, a sweepstakes will offer viewers the chance to win KitchenAid products and Sur La Table cooking classes.

“FYI is thrilled to partner with Sur La Table on this aspirational culinary series, paired with an interactive digital cooking class,” said Peter Olsen, Executive Vice President Ad Sales, A+E Networks. “We strive to be a step ahead in the lifestyle space, while offering potential partners innovative opportunities to integrate with our brand, and ‘Scraps’ is no exception.”

“As a chef, I have dedicated my life to making the kitchen more approachable for everyone and ‘Scraps’ is a cooking movement that will genuinely open doors for home cooks to view ingredients differently,” says Chef Joel Gamoran. “Ugly produce and what once was thought of as cooking waste will now be seen as edible and useful – saving money and resources. Imperfect is the new perfect!”

“The movement to reduce food waste inspired ‘Scraps’ unique format and style, and allowed us to bring these partners together,” says Timothy Whitney, Head of Development at RAIN, one of the show’s production partners. “We celebrate something that is hiding in plain sight—that broccoli stem tastes even better than the florets, that you can make ice cream from bruised bananas, that your stale bread has a second life—in a way that engages an active, digitally-oriented audience.”

 

Copyright 2017-2024 Culture Mix
CULTURE MIX