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Chopped All-Stars
Press Contact: Lauren Sklar Phone: 646-336-6745; E-mail: [email protected] *High-res images, show footage, and interviews available upon request. CHOPPED ALL-STARS Season Two Judge/Host Bios Ted Allen Emmy Award winner Ted Allen is the host of Chopped, Food Network’s hit primetime culinary competition show, and the author of the upcoming cookbook “In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks” debuting in May, 2012, and an earlier book, "The Food You Want to Eat: 100 Smart, Simple Recipes," both from Clarkson- Potter. Ted also has been a contributing writer to Esquire magazine since 1996. Previously, he was the food and wine specialist on the groundbreaking Bravo series Queer Eye, a judge on Food Network's Iron Chef America, and a judge on Bravo’s Top Chef. He lives in Brooklyn with his longtime partner, interior designer Barry Rice. Anne Burrell Anne Burrell has always stood out in the restaurant business for her remarkable culinary talent, bold and creative dishes, and her trademark spiky blond hair. After training at New York’s Culinary Institute of America and Italy’s Culinary Institute for Foreigners, she gained hands-on experience at notable New York restaurants including Felidia, Savoy, Lumi, and Italian Wine Merchants. Anne taught for three years at New York’s Institute of Culinary Education and served as Executive Chef at New York’s Centro Vinoteca. She stars in Food Network’s Secrets of a Restaurant Chef and Worst Cooks in America and recently competed on The Next Iron Chef: Super Chefs. In 2011, she released her first cookbook, the best-selling “Cook Like a Rock Star” (Clarkson Potter). -
CP16-Sponsorship-Materials.Pdf
Join us in creating a special evening with high-profile chefs, local and national celebrities and business innovators united to create a more thoughtful, sustainable and delicious future for public school students. AN EVENT LIKE NO OTHER In only three years, Chefs’ Playground has established itself as a standout benefit dinner. Chefs’ Playground features a refreshing walk-around style, a 100% donation rate to the cause, and an impressive and extensive lineup of chefs, including Tony Mantuano (Spiaggia, Bar Toma and Terzo Piano), Rick Bayless (Frontera Grill, Topolobampo and Xoco), Iron Chef Jose Garces (Mercat/Garces Group), Hedy Goldsmith (Miami’s Michael’s Genuine Food & Drink), Sarah Grueneberg (Monteverde), Stephanie Izard (Top Chef, Girl & the Goat, Little Goat), Paul Kahan (Avec, Big Star, Blackbird, The Publican and Publican Quality Meats), Bill Kim (bellyQ, Urbanbelly, Belly Shack), Jeff Mauro (Host, Food Network’s “Sandwich King” and “The Kitchen”), Giuseppe Tentori (Boka and GT Fish & Oyster), Chris Pandel (The Bristol, Balena), Mindy Segal (Hot Chocolate), Marcela Valladolid (Author and Host, Food Network’s “Mexican Made Easy” and “The Kitchen”), Jared Van Camp (Owen & Alchemy), Jason Vincent (Food & Wine Best New Chef, 2013), Lee Wolen (BOKA), Erling Wu-Bower (Nico Osteria), Tony Quartaro (Formento’s) and Takashi Yagihashi (Takashi and Slurping Turtle) and many more. Each year, Chefs’ Playground welcomes 20 celebrated chefs, over 500 high-profile guests, and reaches an additional 4.5 million individuals through TV, radio, print, social and digital press impressions. COST AUCTION A unique silent auction is hosted throughout $375 $250 $200 the night, followed by an exclusive live 6pm VIP Early Entrance 7pm General GA Discount & Chef Experience Admission (6 or more tickets) auction featuring once-in-a-lifetime experiences hosted by a celebrity guest. -
Turkey Burger Wild Mushroom Burger Fried Shrimp Po' Boy Queso Fundido Burger Matzo Ball Soup Thai Shrimp & Coconut Soup Go
STARTERS SANDWICHES & BURGERS Goat Cheese, Feta Grilled Cheese with and Fig Tart Portobello Mushroom asparagus, brie and fig vinegar sour dough country bread, red onion, cherry INSPIRED BY SARA MAIR, SEASON 3 tomato, swiss & cheddar cheeses, thyme butter Matzo Ball Soup INSPIRED BY BETTY FRASER, SEASON 2 shredded chicken, mushroom broth, napa Turkey Burger cabbage, shiitake mushrooms green apple slaw, brie, green leaf lettuce, INSPIRED BY SARA BRADLEY, SEASON 16 tomato, red onion, lemon aioli, oat crusted Thai Shrimp & Coconut Soup whole wheat bun lemongrass, sesame rice noodles, hot chili oil INSPIRED BY SPIKE MENDELSOHN, SEASON 4 INSPIRED BY HAROLD DIETERLE, SEASON 1 Wild Mushroom Burger gruyere, heirloom tomato, grilled radicchio, SALADS sesame challah Deconstructed Falafel Salad INSPIRED BY HOWIE KLEINBERG, SEASON 3 chickpeas, cucumber, tomato, baby kale, pita chips, Queso Fundido Burger toasted sesame seeds, lemon-tahini vinaigrette chorizo-spiced short rib patties, pepper jack cheese, INSPIRED BY MIGUEL MORALES, SEASON 1 poblano, onion, chipotle-lime crema, brioche bun Barley and Spinach Salad INSPIRED BY RICK BAYLESS, TOP CHEF MASTERS: SEASON 1 cremini mushrooms, cherry tomato, basil, mint, Fried Shrimp Po’ Boy tofu dressing sriracha remoulade, shaved fennel, crispy INSPIRED BY LEE ANNE WONG, SEASON 1 pancetta, amoroso roll Garbanzo and Beet Salad INSPIRED BY NICHOLAS ELMI, SEASON 11 brussels sprouts leaves, mesclun mix, pistachio, goat cheese, roasted pepper, caper-mint vinaigrette INSPIRED BY SAM TALBOT, SEASON 2 ADD A PROTEIN -
Arts and Laughs
FINAL-1 Sat, Jul 21, 2018 6:10:09 PM tvspotlight OMNI Security Team Your Weekly Guide to TV Entertainment Omni Security •FortheweekofJuly 28 - August 3, 2018• SERVING OUR COMMUNITY FOR OVER 30 YEARS Put Your Trust in Our2 Familyx 3.5” to Protect Your Family Big enough to Residential & serve you Fire & Access Commercial Small enough to Systems and Video Security know you Surveillance Remote access 24/7 Alarm & Security Monitoring puts you in control Remote Access & Wireless Technology Fire, Smoke & Carbon Detection of your security Personal Emergency Response Systems system at all times. Medical Alert Systems 978-465-5000 | 1-800-698-1800 | www.securityteam.com MA Lic. 444C Nick Offerman and Amy Poehler host “Making It” GRANITE A/LA Tiles 2 x 3.5” COUNTERTOPS CHOOSE FROM: ONLY 10 Different Colors of Granite $ 99 4 Different Edges 36 FREE D’Shape or Rectangle Sink sq. ft. Template & Installation Included 978.378.4340 Arts and NEW ADDRESS - 4 PERKINS WAY, NEWBURYPORT MA laughs www.latilesandgranite.com AUTHENTIC ITALIAN FOOD TRADITIONAL ITALIAN RECIPES MADE WITH NATURAL INGREDIENTS Come Welcome Summer and our New LunchGiuseppe's Time Bartender! Enjoy 50% off Apps AT 2THE x BAR3” When you purchase any wine or cocktail from our full bar. 11am to 4pm – Wed. through Fri. (Limited to bar seating only, as available. One per customer & not to be combined with other offers. Not Valid on Takeout) FULL BAR! LUNCH & DINNER! MON.-THURS. 11-8 • FRI. & SAT. 11-9 • CLOSED SUNDAYS 257 Low St., Newburyport, MA 978-465-2225 www.giuseppesfinefood.com FINAL-1 Sat, Jul 21, 2018 6:10:10 PM 2•NewburyportDailyNews•July 28 - August 3, 2018 pay for a night nanny, a wom- an to look after the newborn Video at night so that Marlo can releases sleep, she takes him up on the Getting creative offer. -
2012 James Beard Foundation Book Awards Presented by Green & Black’S Organic Chocolate
2012 James Beard Foundation Book Awards Presented by Green & Black’s Organic Chocolate For cookbooks published in English in 2011. Winners will be announced May 4, 2012. American Cooking Cooking from a Professional Point of View A New Turn in the South: The Art of Living According to Joe Beef: A Cookbook of Sorts Southern Flavors Reinvented for Your Kitchen by Meredith Erickson, David McMillan, and Frédéric Morin by Hugh Acheson (Ten Speed Press) (Clarkson Potter) Eleven Madison Park: The Cookbook American Flavor by Daniel Humm and Will Guidara by Andrew Carmellini and Gwen Hyman (Little, Brown and Company) (Ecco) Modernist Cuisine Masala Farm: Stories and Recipes from by Nathan Myhrvold with Chris Young and Maxime Bilet an Uncommon Life in the Country (The Cooking Lab) by Suvir Saran with Raquel Pelzel and Charlie Burd (Chronicle Books) General Cooking Baking and Dessert My Family Table: A Passionate Plea for Home Cooking by John Besh Baking Style: Art, Craft, Recipes (Andrews McMeel Publishing) by Lisa Yockelson (John Wiley & Sons) Ruhlman’s Twenty by Michael Ruhlman Cooking with Chocolate: Essential Recipes and Techniques (Chronicle Books) edited by Frédéric Bau (Flammarion) The Splendid Table’s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift Jeni’s Splendid Ice Creams at Home (Clarkson Potter) by Jeni Britton Bauer (Artisan) Focus on Health Beverage Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie Krieger An Ideal Wine: One Generation’s Pursuit (John Wiley & Sons) of Perfection–and Profit–in California by David -
Discover Culinary: Explore the Agricultural Riches & Fresh Atlantic Coast Seafood of the Palm Beaches, Florida
Discover Culinary: Explore the Agricultural Riches & Fresh Atlantic Coast Seafood of The Palm Beaches, Florida Gourmands can savor “the best of everything” with a diverse range of menus at various farm-fresh eateries during a stay in The Palm Beaches. Local chefs and food artisans have revitalized The Palm Beaches’ culinary scene, thanks to straight-from-the-garden produce, and fresh- from-the-sea seafood in an ever-growing assortment of sophisticated farm-to-table and dock-to-dine, dining options. A winter breadbasket of the United States, The Palm Beaches top all counties east of the Mississippi River in total agricultural sales, with a total annual economic impact of $2 billion. The destination leads the nation in the production of sugarcane and fresh sweet corn, also leading Florida in the production of rice, bell peppers, lettuce, radishes, Chinese vegetables, specialty leaf, cucumbers, eggplants and herbs. This bounty of agricultural riches allows The Palm Beaches to take advantage of the culinary landscape, and foodie travel phenomenon, which has advanced from a national travel trend to travel pattern. The 2013 “American Culinary Traveler Report,” published by Mandala Research, showed that the percentage of U.S. leisure travelers who travel to learn about and enjoy unique dining experiences grew from 40% to 51% between 2006 and 2013. In 2012, it was estimated that tourism expenditures on food services in the U.S. topped $201 billion, nearly a quarter of all travel income. That makes food service the highest category of travel spend, according to the University of Florida report: “A Flash of Culinary Tourism.” This study also estimates that 39 million U.S. -
ICCA 16Th Annual Summit Agenda Layout 1
International Corporate Chefs Association 16th Annual Summit Marriott Napa Valley Hotel & Spa • Napa, CA • June 24 - 27, 2018 16th Annual ICCA Summit “Experience The Future in New Menu Development” We are thrilled that our 16th Annual ICCA Summit will be held in Napa Valley where we will give you a look into the future of foodservice robotics with Dr. Deepak Sekar, CEO and Founder, Chowbotics. The winner of Top Chef Masters – Season 4, Chris Cosentino has moved into wine country with his newest concept, Acacia House. Not only will Chris take the ICCA Kitchen Stage during the opening day sessions, Acacia House will be one of the stops during our Culinary Road Trip. During the Road Trip, you will be able to choose from one of three options that include stops at wineries like Nickel & Nickel, Opus One, and Schramsberg. One group will also be one of the first to use the newly opened kitchens at The CIA’s new event space, Copia, where we will all enjoy our Annual Dinner on Monday night. Of course we will have the nation’s leading experts showcase the latest trends and right now you can receive a 50 percent discount on registration. Register now to receive the 50 percent discount on membership and ICCA Summit registration. Please remember spouse attendance for the spouse program, all receptions and our annual dinner are complimentary. Opening General Session Sunday, June 24; 2:00 - 5:30 pm Developing New Ways to Meet the Consumers’ “Cravability” Needs: Maeve Webster – President of Menu Matters and Cathy Nash Holley – Publisher & Editor in Chief of Flavor & The Menu Maeve is a lead consultant for foodservice manufacturers and operators with Menu Matters. -
Winners 2012 James Beard Foundation Book Awards Presented by Green & Black’S Organic Chocolate
Winners 2012 James Beard Foundation Book Awards Presented by Green & Black’s Organic Chocolate Cookbook of the Year Modernist Cuisine by Nathan Myhrvold with Chris Young and Maxime Bilet (The Cooking Lab) Cookbook Hall of Fame Laurie Colwin Home Cooking and More Home Cooking American Cooking A New Turn in the South: Southern Flavors Reinvented for Your Kitchen by Hugh Acheson (Clarkson Potter) Baking and Dessert Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan) Beverage Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, & Formulas by Brad Thomas Parsons (Ten Speed Press) Cooking from a Professional Point of View Modernist Cuisine by Nathan Myhrvold with Chris Young and Maxime Bilet (The Cooking Lab) General Cooking Ruhlman’s Twenty by Michael Ruhlman (Chronicle Books) Focus on Health Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson (Ten Speed Press) 2012 James Beard Foundation Awards Winners International The Food of Morocco by Paula Wolfert (Ecco) Photography Notes from a Kitchen: A Journey Inside Culinary Obsession Artist/Photographer: Jeff Scott (Tatroux) Reference and Scholarship Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880–1920 by Andrew P. Haley (The University of North Carolina Press) Single Subject All About Roasting by Molly Stevens (W.W. Norton & Company) Writing and Literature Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton (Random House) 2012 James Beard Foundation Awards Winners 2012 James Beard Foundation Design and Graphics Awards Outstanding Restaurant Design For the best restaurant design or renovation in North America since January 1, 2009 Design Firm: Bentel & Bentel Architects Project: Le Bernardin, New York City Outstanding Restaurant Graphics For the best restaurant graphics executed in North America since January 1, 2009 Design Firm: Pandiscio Co. -
Words and Images Matter NETWORK RESPONSIBILITY INDEX TABLE of CONTENTS
A COMPREHENSIVE ANALYSIS OF TELEVISION’S LESBIAN, GAY, BISEXUAL, AND TRANSGENDER IMAGES. words and images matter NETWORK RESPONSIBILITY INDEX TABLE OF CONTENTS • TABLE OF CONTENTS TK EXECUTIVE SUMMARY 3 ABC 8 CBS 10 CW 12 FOX 14 NBC 16 ABC FAMILY 18 FX 20 HBO 22 HISTORY 24 MTV 26 SHOWTIME 28 TBS 31 TLC 32 TNT 34 USA 36 MORE CABLE NETWORKS 38 BIOS 41 EXECUTIVE SUMMARY The GLAAD Network Responsibility Index (NRI) is an evaluation of the quantity and quality of images of lesbian, gay, bisexual and transgen- der (LGBT) people on television. It is intended to serve as a road map toward increasing fair, accurate, and inclusive LGBT media representations. GLAAD has seen time and again how images of multi-dimensional gay and transgender people on television have the power to change public percep- tions. The Pulse of Equality Survey, commissioned by GLAAD and conducted by Harris Interactive, confirmed a growing trend toward greater acceptance among the American public. Among the 19% who reported that their feelings toward gay and lesbian people have become more favorable over the past 5 years, 34% cited “seeing gay or lesbian characters on television” as a contrib- uting factor. In fact when Vice President Joe Biden endorsed marriage equality this year, he cited the NBC sitcom Will & Grace as one of the factors that led to a better understanding of the LGBT community by the American public. As diverse LGBT images in the media become more prevalent, the general public becomes exposed to the truth of the LGBT community: lesbian, gay, bisexual and transgender Americans are parents and teachers, law enforce- ment and soldiers, high school students and loving elderly couples. -
Post-Blackness and Culinary Nostalgia in Marcus Samuelsson's
Post-Blackness and Culinary Nostalgia 5 Post-Blackness and Culinary Nostalgia in Marcus Samuelsson’s Yes, Chef Badia Ahad On a recent Sunday afternoon, I found myself lying on the couch indulging in an afternoon marathon of my favorite television show, Chopped, which airs on The Food Network. I cannot explain why I take such perverse pleasure in watching the anxiety-ridden countenances of “chef-testants” upon being given a hodge-podge of four ingredients as disparate as calf’s liver, gummy bears, Swiss chard, and smoked gouda and charged with transforming them into a tasty dish in less than 20 minutes. In one particular episode, while introducing the illustrious panel of judges, host Ted Allen referred to Marcus Samuelsson as the “New Harlem Renaissance” chef.1 Naturally, I was intrigued. As a scholar of contemporary African-American literature and culture, I have been careful to stay abreast of emerging black artistic movements and trends. But the “New Harlem Renaissance” was a moniker for a seemingly localized black cultural, artistic, and apparently, culinary, rebirth of which I knew little. Ultimately, this led to an afternoon of pursuing all things Marcus Samuels- son. While doing so, I came across the November 2008 issue of Food and Wine that featured an article entitled, “The New Harlem Renaissance,” highlighting the easy friendship and culinary collaboration between Chef Marcus Samuels- son, owner of the Red Rooster restaurant, and Thelma Golden, director of the Studio Museum of Harlem. The article in Food and Wine details Golden and Samuelsson’s plans for an elaborate dinner party to celebrate the publication 0026-3079/2016/5404-005$2.50/0 American Studies, 54:4 (2016): 5–26 5 6 Badia Ahad of his then-new cookbook, The Soul of a New Cuisine, which pays homage to the African food cultures that Samuelsson believes have gone virtually ignored in Western culinary spheres. -
A NOT-SO-SERIOUS MAGAZINE by BULLFROG & BAUM
INAUGURAL ISSUE | DEC 2012 A NOT-SO-SERIOUS MAGAZINE BY BULLFROG & BaUM Playful reinterpretations of some of our favorite columns Showing Some Leg FROG LEGS WITH LIME $0.35 USA (CAN $0.34) AND TWO STRANGE salads www.bullfrogandbaum.com LOS ANGELES NEW YORK COLUMBUS, OH www.bullfrogandbaum.com WHAt’S INSIDE APPETIZERS ENTREES DESSERTS 04 16 25 WHO WORE LEAP’S NIGHT In Season: IT BEST OUT THE HOLIDAY We pit whites against A stunning portrait SWEATER VEST whites in the ultimate of 2012’s hottest fashion battle royale. chefs as they gather 26 at Jesse Eisenberg’s OUT ON THE 05 school cafeteria. TOWN THE APPROVAL Party highlights OCTAGON 18 through the eyes of Passing judgement TAKE MONDAY Sydney Perlman and with geometric OFF Vicki Loo. precision. We whisk you away on a food-centric long 28 06 weekend of must-eats THE HOZZIST PAGE 6½ in LA LA land. Managing Partner Susan Hosmer 07 24 weighs in. SOCIAL MEDIA GRIFFON BAUM’S SNACK NEW YORK DIET 29 3 days in the diet of EAT THIS, 08 this 12-year old food NOT THAT LEAP ONE-PAGE lover. Go big or go home. 10 30 A MOMENT IN TOPLESS CHEF TIME ON THE COVER CHALLENGE Bullfrog & Baum, the Frog legs with lime 4 mystery ingredients, early years. and two strange 4 minutes, and a salads. shirtless chef. istockphoto.com 11 MY WEEKDAY 31 MORNING CARTOON ROUTINE CAPTION A morning in the day CONTEST of B&B President, Jennifer Baum. 32 THE PARTING 11 SHOT THINGS TO Restaurant concepts WHICH WE that failed. -
Ted Allen and Mario Batali Headlining 2014 James Beard Foundation Awards As Master of Ceremonies and Gala Chef Chair on May 5, 2014
FOR IMMEDIATE RELEASE Press Contacts: Karlie Reitano / Mary Blanton Ogushwitz Susan Magrino Agency Tel: 212.957.3005 Email: [email protected] / [email protected] TED ALLEN AND MARIO BATALI HEADLINING 2014 JAMES BEARD FOUNDATION AWARDS AS MASTER OF CEREMONIES AND GALA CHEF CHAIR ON MAY 5, 2014 MATT LEE AND TED LEE TO HOST 2014 JAMES BEARD FOUNDATION BOOK, BROADCAST & JOURNALISM AWARDS ON MAY 2, 2014 New York, NY (March 10, 2014) – Today the James Beard Foundation announced that Chopped host, Emmy Award-winning TV personality and multiple James Beard Award winner Ted Allen will be accompanied by renowned multiple James Beard Award winning chef, author and restaurateur Mario Batali as the Master of Ceremonies and Gala Chef Chair for the 2014 James Beard Foundation Awards, the culinary industry’s most prestigious recognition program. The highly anticipated Awards Ceremony and Gala Reception will take place on Monday, May 5, 2014, at Lincoln Center’s David H. Koch Theater in New York City. On Friday, May 2, 2014, James Beard Award–winning authors Matt Lee and Ted Lee will host the annual James Beard Foundation Book, Broadcast & Journalism Awards Dinner at Gotham Hall in New York City. After his successful stint as the host of The James Beard Foundation Books, Broadcast and Journalism Awards in 2013, Ted Allen returns to take the stage at Lincoln Center with friend and fellow culinary impresario Mario Batali, who is no stranger to the awards stage. Together, the two will headline an evening celebrating the “Sounds of the City,” the enduring relationship between music and food, and the many ways in which the culinary community is inspired by music and the artists who create it.