Richard Blais

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Download Recipes Introducing Richard Blais A Celebrity Presenter at GEO’s 21st Annual Conference Thursday, 24 September 2020 10:30-11:30 PDT / 13:30-14:30 EDT / 18:30-19:30 BST / 19:30-20:30 CEST / 01:30-02:30 HKT +1 / 03:30-04:30 AEST +1 Chef, Restaurateur, Author, Television Personality Richard Blais is a successful chef, restaurateur, James Beard nominated cookbook author and television personality. Widely recognized as the first winner of Bravo’s Top Chef All-Stars, Blais went on to graduate from the Culinary Institute of America and trained at The French Laundry, Daniel, Chez Panisse, and el Bulli. He is a partner at San Diego’s acclaimed restaurant Juniper & Ivy and multiple locations of The Crack Shack, his rapidly expanding fried chicken and egg concept. He currently owns and operates Trail Blais, a forward-thinking culinary consulting company that has consulted on, designed, and operated popular eateries across the country. Trail Blais also advises national brands on menu creativity, ideation and employee training sessions. Trail Blais has opened concepts in San Diego, California; Columbus, Ohio; Atlanta, Georgia; and St. Louis, Missouri and will be announcing new restaurant projects throughout 2020. Blais is the James Beard Award-nominated author of Try This at Home: Recipes from My Head to Your Plate, as well as his second cookbook, So Good. He frequently makes appearances on such hit Food Network shows as Tournament of Champions and Guy’s Grocery Games. In addition, Blais hosts the hit hospitality industry podcast entitled “Starving for Attention” which provides an entertaining, behind-the- scenes look into the food industry, and has featured guests including Wylie Dufresne, Grant Achtaz, Andrew Zimmern, Gail Simmons and more. He recently launched his second podcast, “Food Court,” a high-energy, game-show-style podcast, which is climbing the charts in both comedy and culinary. When not on set, in the kitchen or at home with his family, Blais may be found traveling cross country performing his live (and virtual!) “stand up cooking” show to enthusiastic audiences nationwide. https://www.instagram.com/richardblais Sponsored by: GEO’s 21st Annual Conference | Page 1 .

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Richard Blais
VIRTUAL FRIENDS OF COOPER’S HAWK EVENT FEATURING Richard Blais THURSDAY, SEPTEMBER 10 6:30 PM CST VISIT CHWINERY.COM/BLAIS TO JOIN VIRTUAL FRIENDS OF COOPER’S HAWK EVENT FEATURING Richard Blais Tonight’s Menu MAIN COURSE Charred Prime Skirt Steak Fingerling Potatoes, Roasted Broccolini, Salsa Verde DESSERT Wild Blueberry Limoncello Butter Cake VIRTUAL FRIENDS OF COOPER’S HAWK EVENT FEATURING Richard Blais Virtual Event Timeline Celebrate the end of the work day! 5:30 PM Pour yourself a nice glass of wine and preheat your oven to 375°. 5:45 PM Warm your pretzel bread in the oven. 475° Remove pretzel bread and PM 5:50 increase oven heat to 475°. Start your main dish – 6:00 PM Charred Prime Skirt Steak & Broccolini! VIRTUAL FRIENDS OF COOPER’S HAWK EVENT FEATURING Richard Blais Remove main dish 6:10 PM from oven & start your potatoes while steak is resting. 6:15 PM Assemble your final dish. Pour yourself another 6:20 PM glass of wine. Sit back, relax, and enjoy 6:30 PM a fun-filled virtual event with Cooper’s Hawk & Chef Richard Blais. Don’t forget to 7:00 PM eat your dessert! VIRTUAL FRIENDS OF COOPER’S HAWK EVENT FEATURING Richard Blais Reheating Instructions Please Note: Reheating times are dependent on food quantities and food temperature (how chilled the food items are) as well as different appliance manufacturing. Note that all these times have been determined without the use of convection, no fan. Adjust accordingly. Charred Prime Skirt Steak & Broccolini Best in the Oven: Spread the skirt steaks & broccolini evenly on a rack-lined sheet pan with sides.
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Edible Plagiarism: Reconsidering Recipe Copyright in the Digital Age
Vanderbilt Journal of Entertainment & Technology Law Volume 14 Issue 1 Issue 1 - Fall 2011 Article 5 2011 Edible Plagiarism: Reconsidering Recipe Copyright in the Digital Age Meredith G. Lawrence Follow this and additional works at: https://scholarship.law.vanderbilt.edu/jetlaw Part of the Intellectual Property Law Commons, and the Internet Law Commons Recommended Citation Meredith G. Lawrence, Edible Plagiarism: Reconsidering Recipe Copyright in the Digital Age, 14 Vanderbilt Journal of Entertainment and Technology Law 187 (2020) Available at: https://scholarship.law.vanderbilt.edu/jetlaw/vol14/iss1/5 This Note is brought to you for free and open access by Scholarship@Vanderbilt Law. It has been accepted for inclusion in Vanderbilt Journal of Entertainment & Technology Law by an authorized editor of Scholarship@Vanderbilt Law. For more information, please contact [email protected]. Edible Plagiarism: Reconsidering Recipe Copyright in the Digital Age ABSTRACT Sharing recipes through food blogs is an increasingly popular activity. Bloggers publish their own recipes, claiming copyright protection, but they also publish others' recipes. Food publishers who distribute recipes online may be harmed when bloggers include the entire text of the food publisher's recipe on a blog without the publisher's knowledge or permission. The blogger's inclusion of an entire recipe often reduces site traffic to the food publisher's website, thereby damaging advertising revenues. Copyright law, as courts interpret it today, does not provide these publishers with recourse against bloggers who publish their recipes without permission. This Note analyzes the various issues related to the copyrightability of recipes, beginning with the current rule on copyright protection for recipes.
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MAY 5-8 MAY 6-7 Mccormick Place • Chicago, Illinois
150 N. Michigan Avenue, Suite 2000 Chicago, IL 60601-7569 PH: (312) 853-2525 FX: (312) 853-2548 www.restaurant.org/show www.winespiritsbeer.org RegisteR today at www.restaurant.org/show inteRnational wine, nRa show 2012 spiRits & beeR event MAY 5-8 MAY 6-7 www.restaurant.org/show www.winespiritsbeer.org MccoRMick place • chicago, illinois Scan this code for a quick link to download the NRA Show mobile app. Available for iPhone, iPad, Android and Blackberry devices. Sponsored by fpo Subscribe to the NRA Show & fsc logo IWSB blog Floored! Find us on Facebook, Twitter & YouTube inteRnational wine, nRa show 2012 spiRits & beeR event MAY 5-8 www.restaurant.org/show www.winespiritsbeer.orgMAY 6-7 MccoRMick place • chicago, illinois inteRnational wine, show-stopping tuesday lineup ... nRa show 2012 spiRits & beeR event MAY 6-7 Mwww.restaurant.org/showAY 5-8 www.winespiritsbeer.org MccoRMick place • chicago, illinois RegisteR today at www.restaurant.org/show todd english homaro cantu chris Jones Richard Farina ben Roche congratulations to the 2012 Food & beverage product innovations award Recipients: thanks to the F&b Judges |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| The F&B Award recipients are determined by We’re quickly approaching May 5 and the start of NRA show 2012. This year’s event We salute the food and beverage manufacturers creating this independent panel of experts representing all major commercial and non-commercial promises to be one of our most exciting and dynamic ever, with knowledge and experience tomorrow’s most craveable consumer sensations. Be sure to segments of the foodservice industry: you simply can’t find anywhere else.
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Well-Known Chefs on the Protect Seals Campaign AUGUST 2013
Well-Known Chefs on the Protect Seals Campaign AUGUST 2013 Mark Abernathy (Loca Luna & Bene Vita, AR) Mohamed Aboghanem (Saha Restaurant, CA) Tom Aikens (Tom Aikens Restaurant & Tom’s Kitchen, London, UK) Billy Allin (Cakes and Ale, GA) Justin Aprahamian (Sanford, WI) Cathal Armstrong (Restaurant Eve, Majestic & Eamonn's, VA) Govind Armstrong (CA) Nyesha Arrington (Wilshire, CA) Gabriel Ask (Montage Beverly Hills, CA) Charlie Ayers (Calafia Cafe and Market A Go Go, CA) Wolfgang Ban (Seasonal Restaurant & Wine Bar, NY) Mario Batali (B & B Hospitality, NY) Joel Benjamin (Le Perigord, NY) Michelle Bernstein (Michy’s, FL) Jen Biesty (CA) Richard Blais (Flip Burger Boutique, GA) Giancarla Bodoni (Escopazzo, FL) Saul Bolton (The Vanderbilt, Saul Restaurant, NY) Tracy Borkum (Cucina Urbana, Kensington Grill & Urban Kitchen Catering, CA) Scott Brandon (Linx, CA) Terrance Brennan (Picholine, Artisanal Fromagerie & Bistro, NY) Sean Brock (McCrady's, SC) Jennifer Carroll (NY) Homaro Cantu (Moto II, IL) Radek Cerny (L'Atelier, CO) Sam Choy (Kai Lanai,HI) Josiah Citrin (Mélisse, CA) John Clark (Foreign Cinema, CA) [ Protect Seals ] 2 Brendan Collins (Waterloo and City, Larry's, CA) Scott Conant (SCM, Scarpetta Restaurants, NY) Craig Connole (Casa Resorts, CA) Cat Cora (Executive Chef for Bon Appétit Magazine, CA) Philippe Corbet (Oscars of St. James, NY) Dominique Crenn (Atelier Crenn, CA) John Critchley (Washington, DC) Anne Cuggino (The Veritable Quandry, OR) Mario Curko (Destino, NY) Barry Dakake (N9NE Steakhouse at the Palms Hotel & Casino, NV)
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Palm Desert Food & Wine Recap 2017
The eighth annual Pacific Sales Kitchen & Home Palm Desert Food & Wine presented by Agua Caliente Casino Resort Spa takes place March 23–25, 2018, at The Gardens on El Paseo in Palm Desert, California. Organized by Palm Springs Life, it features the brightest and most inspired chefs from across the country for three extraordinary days of culinary and wine and craft beer tastings in the heart of the famed El Paseo shopping district. The event features a standout roster of celebrity chef demonstrations and showcases the Coachella Valley as the ultimate culinary destination. T. CLARK T. PALM DESERT FOOD & WINE RECAP 2017 ATTENDANCE: 3,290 GEOGRAPHIC COMPOSITION OF ATTENDEES: Coachella Valley – 37.2%; Out-of-Market – 62.8% ECONOMIC IMPACT: $818,357 CHEF PARTICIPANTS: 29 RESTAURANT PARTICIPANTS: 52 WINERIES & SPIRITS: 79 CRAFT BREWERIES: 10 SPONSORS & PARTNERS: 54 CHARITIES: 2 Receiving $17,765 palmdesertfoodandwine.com #PDFW #PDFWFestival G. FELSEN D. NAYLOR A. BONAFEDE 2018 schedule of events Friday, March 23 Friday, March 23 JAMES BEARD GOURMET 11:30 a.m.–2 p.m. – James Beard Gourmet FOUR-COURSE LUNCHEON Four-Course Luncheon The event begins on Friday, March 23, with the James Beard Gourmet Four-Course Saturday, March 24 Luncheon featuring Gail Simmons, author, Food & Wine’s Special Projects Director, 10 a.m.–4 p.m. – Premier Grand Tasting and judge on Bravo’s Top Chef. Just like any good wine, cheese, or cast-iron skillet, the with Zac Young’s “Cakery” James Beard Gourmet Four-Course Luncheon, a special feature of Palm Desert Food & 11 a.m.–4 p.m.
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Fort Myers Florida Weekly 4-15-15 Foodie
WEEK OF APRIL 15-21, 2015 www.FloridaWeekly.com INSIDE SPRING 2015 LEE COUNTY EDITION Inside: Vol. IX, No. 1 • FREE FLORIDA WEEKLY’S RESTAURANT GUIDE Out today: by Gina Birch ■ / 8 Check out the A new generation of culinary stars tastiest ■ /11 spots to Cultivating a farm-to-table trend dine in /11 town. ■ Food porn: Do it well with tips, tricks X ATION WITH FOOD TELEVISION GOING MAINSTREAM AND THE WHOLE FARM-TO-TABLE TREND CONTINUING TO GROW, EVEN KIDS WANT TTHEIRH KALE. WE HAVE BECOME A Livin’ the Countrylife Reba, Hank Williams Jr. and more coming. C1 X COURTESY PHOTOS; ILLUSTRATION BY ERIC RADDATZ / FLORIDA WEEKLY BY SCOTT SIMMONS ssimmons@ﬂ oridaweekly.com WE HAVE BECOME A NATION OF foodies. We dine out more than ever — 5.8 times a week, compared to 2.4 in decades past. At the Blues on the Bay same time, our fear of GMOs Society snapshots around inin foods has led us to grow our town. ownowown food,fof with one in three U.S.S.S C36-39 householdshohoususe now gardening. Chefsefefs X arearare thetht new rock stars, thanks toto televisionte and the popularitytyty ofof theth Food Network, Cookingngg ChannelC and Bravo; 9-year-oldsr-r-ololdsds now are competing on main-maiain-n- stream network shows ssuchucuch asas Classic cars and tunes evoke memories,“MasterChef help Junior.”raise funds for museum SEE FOODIE, A10X Food truckin’ Celebrity chefs have brought atten- Good grub on the go. tion to foods more than ever before. B1 X BY GLENN MILLER Florida Weekly Correspondent Alan Wright understands that vintage cars and old music share an ability to Both sensations can be experienced Sat- spark memories and emotions.
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Bottlerock Napa Valley Announces 2017 Williams Sonoma Culinary Stage Lineup
BottleRock Napa Valley Announces 2017 Williams Sonoma Culinary Stage Lineup Martha Stewart, José Andrés and Masaharu Morimoto to headline the Williams Sonoma Culinary Stage, leading an all-star roster of top chefs, entertainers and musicians, including Macklemore & Ryan Lewis, Green Day’s Mike Dirnt & Tré Cool, Fitz & The Tantrums, The Voltaggio Brothers, Ayesha Curry, Dirty Heads, Silversun Pickups, E-40, Michael Franti, Modern Family’s Jesse Tyler Ferguson and more. Celebrated Chefs, Vintners and Artisanal Craft Brewers Create an Inspired Food, Wine and Brew Festival to Complement the Musical Lineup NAPA, CA, April 24, 2017 -- Situated in the heart of America’s wine and food playground, BottleRock Napa Valley, presented by JaM Cellars, has announced that Martha Stewart, José Andrés and Masaharu Morimoto will headline the Williams Sonoma Culinary Stage, leading a star-studded lineup of celebrated personalities that will deliver memorable mash-up moments during the three-day festival, May 26-28, 2017, in historic downtown Napa. In addition to Stewart, Andrés and Morimoto, the wildly popular Williams Sonoma Culinary Stage will feature star chefs paired with musicians and celebrities for engaging demonstrations, performances and culinary- infused antics. The 2017 culinary stars appearing on the stage include chef and television personality Ayesha Curry, Top Chefs Michael and Bryan Voltaggio, Food & Wine Magazine Best New Chef Roy Choi, Travel Channel Chef Adam Richman, Food Network Chef Duff Goldman, Top Chef Hubert Keller, Top Chef Masters winner Chris Cosentino, Top Chef Richard Blais, Stephen Barber of Farmstead, Tim Love of the Lonesome Dove Western Bistro in Dallas, Cindy Pawlcyn of Mustards Grill and Cindy’s Backstreet Kitchen, and Food Network Kids Baking Champion runner-up and Napa middle schooler Justice Faustina.
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Chit-Chat and Chow Café Opens Its Doors
Page 6 Lac du Flambeau Review JUNE Community news Chit-Chat and Chow Café opens its doors Café Chit-Chat & Chew Offers Breakfast and Lunch Stop in for a bite to eat at Chit-Chat & Chew, located in the Adawe Place mall in downtown Lac du Flambeau. The café oc- cupies the space that was formerly Pizza n Stuff. Owner John LaBarge em- ploys Assistant Rachel Sheppo to cook, train the staff, and visit with customers. The menu offers guests custom- made sandwiches, salads and breakfast.For instance, breakfastcustomers can pick their own cheese, meat and vegetables scrambled with eggs; the entrees will be served with fried potatoes, burgers. Burgers come with rings are popular.” A kid’s hash browns, and toast. For cheese and vegetables on a menu is available- offering those who prefer something fresh roll served with French hot dogs, chicken strips and sweeter, pancakes and fries or chips. Salads are cus- lighter burgers. Items on the French toast are available. tom-ordered, too. “Our Chef menu are all below $7, with Health conscious customers Salads usually sell out so we the exception of the may opt for oatmeal or fa- make sure to prepare ahead Pizzas that range in price rina with whole wheat toast. on the days we offer them at from a $10.25 medium pie, Coffee, tea, and juice is lunch!” Sheppo said, “Roast to $17 for a large. Extra top- readily available. At lunch, Beef & Swiss, Turkey, BLT pings are $.50 extra and extra diners their choice of sand- and Pork Loin sandwiches cheese is $1.50- both great wiches, chicken, shrimp, and always sell too- and our onion accompaniments to the deli- cious sauce.
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The Social Construction of Authenticity in Food Culture
Culture on a Plate: The Social Construction of Authenticity in Food Culture Kaitland M. Byrd Dissertation submitted to the faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy In Sociology John Ryan, Co-Chair David L. Brunsma, Co-Chair Samuel R. Cook Michael D. Hughes March 23, 2017 Blacksburg, VA Keywords: food culture, authenticity, globalization, distinction, impression management Copyright © 2017 by Kaitland M. Byrd Culture on a Plate: The Social Construction of Authenticity in Food Culture Kaitland M. Byrd ABSTRACT This study uses three case studies to show how authenticity is fabricated in food culture. Conceptualizing food as a cultural product makes possible the analysis of social processes through food. In doing so, food becomes a mirror reflecting the happenings within the broader social world. This study examines three empirical cases to sociologically understand food culture: southern barbeque, Top Chef, and ramps and quinoa. Southern barbeque allows the examination of the role of fabricated authenticity within food culture. Top Chef is evidence of how chefs actively produce distinction to legitimate their position and status within the field. Ramps and quinoa are examples of two ingredients that have been exploited from their original context to become elite and mainstream ingredients without concern for the consequences to the people who relied on them in the quest for the exotic. Together these cases provide examples of how research on the fabrication of authenticity and impression management can be expanded to include food. Culture on a Plate: The Social Construction of Authenticity in Food Culture Kaitland M.
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This Transcript Was Exported on Oct 26, 2020 - View Latest Version Here
This transcript was exported on Oct 26, 2020 - view latest version here. Bryan Schaaf: On the Meat Speak podcast, powered by the Certified Angus Beef brand from the dining room of Little Goat Diner in Chicago. I'm so happy to be, not only out of Ohio, but I'm going to tell you, this is my Chris Farley interviewing Paul McCartney moment. I am sitting across the table from Stephanie Izard. Right? Iron Chef, James Beard Award winner, food and wine, Best New Chef, the list goes on and on and on and on. How are you? Stephanie Izard: I'm good. I'm tired. I'm always tired. A lot going on, but everything's good. Bryan Schaaf: That's awesome. Stephanie Izard: Yeah. Bryan Schaaf: That's awesome. It's funny, and this takes me back. Before I was ever even involved in food, my background is in journalism and actually I started as a sports writer way back in the day, but one of the first things that I got addicted to was this show called Top Chef. I remember you and Richard Blais and Tom Colicchio. I think my wife was like, "His eyes are so dreamy." Stephanie Izard: He's one of those that you're like, "He did age well." Bryan Schaaf: That's what we all strive for. But you look back at when all that happened in 2010, Girl & the Goat opened, and here we are 10 years later, you've got three projects all thriving in Chicago. Stephanie Izard: Four.
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ALL-STAR CHEF CLASSIC ANNOUNCES FINALIZED 2018 TALENT LINEUP Fifth Annual Event at L.A
ALL-STAR CHEF CLASSIC ANNOUNCES FINALIZED 2018 TALENT LINEUP Fifth Annual Event at L.A. LIVE Features Over 40 Award-Winning Chefs from Across the GloBe, March 7-10, 2018 LOS ANGELES, CA, February 26, 2018 – All-Star Chef Classic announces the complete lineup of talent for the fifth annual event, which will take place March 7-10, 2018 at L.A. LIVE, offering fans the unique opportunity to gain exclusive access to today’s leading chefs in an unparalleled, interactive setting. Spotlighting these critically and popularly acclaimed chefs, All-Star Chef Classic offers a series of engaging dining experiences for guests, from multicourse seated dinners to tasting events. This year, the event announces the introduction of the Vegetable Masters Dinner presented by Blue Shield of California, BBVA Compass Spanish Masters Dinner, All-Star Women Masters Dinner presented by JetBlue, and Middle East Feast presented by Melissa’s Produce, a new strolling event exalting the vast and diverse cuisine of the region. Returning to L.A. LIVE’s custom-built Event Deck, which includes Restaurant Stadium™ by Pacific Sales and the Chefs’ Tasting Arena™, will be the American Masters Dinner presented by Snake River Farms – this year spotlighting America’s exemplary immigrant talent – as well as the Little Masters kids cooking class and Grill & Chill presented by Pacific Sales and Stella Artois. All-Star Chef Classic is proud to benefit local organization L.A. Kitchen. By reclaiming food, training unemployed men and women, and providing healthy meals to fellow citizens, L.A. Kitchen empowers, nourishes, and engages the community. Ticketing: Tickets for All-Star Chef Classic start at $125.
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Chef Says Chefs Hugh Acheson
Chef Says chefs Hugh Acheson [Chef of 5 & 10 in Athens, GA; Top Chef Masters judge] Einat Admony [Israeli, chef of Balaboosta restaurant in NYC] Ferran Adrià [Spanish, former chef of El Bulli in Spain, regarded as the #1 restaurant in the world for a decade] Andoni Luis Aduriz [Spanish, chef of Mugaritz, Michelin 3-star in Spain] Alexis [ancient Greek chef, ca. 350 BC] Anaxippus [ancient Greek playwright, ca. 303 BC] Michael Anthony [Chef of NYC's Gramercy Tavern] Juan Mari Arzak [Spanish, chef of Arzak, Michelin 3-star] Alex Atala [Brazilian, Sao Paolo chef, appears on lists of world's best chefs] Sat Bains [British, Nottingham, Michelin 2-star chef] Dan Barber [American, chef of NYC's Blue Hill and Blue Hill at Stone Barns in Westchester County] Lidia Bastianich [Italian, NYC chef of multiple restaurants and star of Italian cooking show] Mario Batali [American, NYC chef, star of cooking show] James Beard [American, U.S. iconic food writer and restaurant consultant] Heinz Beck [Chef of Michelin 3-star La Pergola in Rome] Paul Bertolli [American, former chef at Chez Panisse and Oliveto] Mark Best [Australian, chef of Marque restaurant in Sydney] Richard Blais [American, Atlanta chef and TV personality] Georges Blanc [French, legendary French 3-star chef] Raymond Blanc [French, working in Britain, mentor to many chefs] April Bloomfield [British, NYC chef of Spotted Pig and The Breslin] Heston Blumenthal [British, chef of The Fat Duck, a Michelin 3-star, and TV personality] Daniel Boulud [French, working in NYC, MIchelin 3-star chef and
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