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Cooking Light Wins 2 James Beard Foundation Awards

Cooking Light Wins 2 James Beard Foundation Awards

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Executive Editor, Food Ann Taylor Pittman won in the Food and Culture category of the Journalism awards for her November 2012 article, "Mississippi Chinese Lady Goes Home to Korea."

A few familiar faces and names were also honored Friday at the books and journalism award ceremony and last night at the chefs and restaurants awards ceremony:

Ken Forkish's book, Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza was chosen as the best Baking and Dessert book. We included it in our list of the Best Books for Real Cooks.

Lam was born to Chinese immigrant parents living in New Jersey and working in Manhattan's Chinatown, where they operated a small garment factory. [1] His mother wanted him to go to business, dental, or medical school. [1] Lam remembers trying to hide his "stinky lunches" from schoolmates and that he "wanted to eat what white people ate." [1]

Lam attended the University of Michigan, where he majored in creative writing and Asian studies, graduating in 1997. [1] [2] He graduated first in his class [2] from The Culinary Institute of America (CIA) in 2003. [1] [3]

After graduating from Michigan, Lam moved back to New York and worked as a grant writer for non-profit organizations before attending CIA. [1]

While at CIA, he wrote emails to friends describing his experiences. [1] The emails got passed around, and he was contacted by an editor at Financial Times who had read some of them and asked Lam to write for the publication. [1] In 2004 he met Ruth Reichl, then editor of Gourmet, and started freelancing for Gourmet. [1]

In 2007 he received a contract from Gourmet for regular work. [1] At the time he was living in Biloxi, Mississippi, working part-time for a non-profit helping with cleanup after Hurricane Katrina. In 2009 he moved back to New York. [1]

He has written for Food & Wine, Salon [4] and Bon Appétit and wrote a regular column, Eat, [5] about immigrant cooking for New York Times Magazine. [3] [6]

In 2013 he became editor-at-large [7] at Clarkson Potter, editing cookbooks. [8] [9] [10] One of his first acquisitions was Victuals: An Appalachian Journey by Ronni Lundy. [1] [11] He also acquired Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman, Food of Northern Thailand by Austin Bush, The Jemima Code by Toni Tipton-Martin, Night + Market by Kris Yenbamroong, Chrissy Teigen's Cravings, [8] Eat a Little Better by Sam Kass, [1] and Ryan Jacobs' Truffle Underground. [12]

He was a contributor to and guest host for American Public Media’s The Splendid Table radio show from 2010 until being named in 2017 as the replacement for retiring host Lynne Rossetto Kasper. [8] [13] He served two seasons as a judge for Top Chef Masters. [1] [3] [6] [14] He is a board member for Southern Foodways Alliance. [15]

Lam met his wife, Christine Gaspar, [16] in Biloxi, Mississippi while they were both working for organizations helping rebuild after Hurricane Katrina. [1] They married in July of 2013. [16] They live in New York City and have a daughter. [1]

Chris Shepherd of Underbelly named Best Chef Southwest at James Beard Awards

1 of 5 Chris Shepherd will be one of the chefs taking part in the Chefs Get Fresh event at Underbelly. The event benefits local family farms and Urban Harvest Farmers Market. Julie Soefer Show More Show Less

2 of 5 Chris Shepherd, Underbelly. Julie Soefer Show More Show Less

3 of 5 Chris Shepherd poses for a photo in his restaurant Underbelly, Monday, April 22, 2013, in Houston. Shepherd is a nominee for best chef Southwest for the 2013 James Beard Foundation awards on May 6. ( Michael Paulsen / Houston Chronicle ) Michael Paulsen/Staff Show More Show Less

4 of 5 Chris Shepherd poses for a photo in his restaurant Underbelly, Monday, April 22, 2013, in Houston. Shepherd is a nominee for best chef Southwest for the 2013 James Beard Foundation awards on May 6. ( Michael Paulsen / Houston Chronicle ) Michael Paulsen/Staff Show More Show Less

5 of 5 Chris Shepherd at Underbelly Michael Paulsen/Staff Show More Show Less

Chris Shepherd didn't prepare a speech going into Monday Night's James Beard Foundation Awards in New York. He didn't think he'd win.

But the chef of Underbelly, the game-changing restaurant that he has called a "story of Houston food," won Best Chef Southwest at the 2014 Beard awards - the country's highest culinary honor. The award, often called the Oscars of the food world, hasn't come home to Houston since 1992 when Robert Del Grande won the same award for his work at Café Annie.

Houston was well represented in the Best Chef Southwest category, which also included nominees Hugo Ortega of Hugo's and Justin Yu of Oxheart (Kevin Binkley of Binkley's of Cave Creek, Ariz., and Bryce Gilmore of Barley Swine in Austin also were nominated). Last year both Ortega and Shepherd were nominated for the award which went to a chef from Denver (the Southwest region includes Arizona, Colorado, New Mexico, Oklahoma, Texas and Utah). It was Ortega's third nomination for Best Chef Southwest Shepherd's second.

Accepting the award, Shepherd was joined on the stage by his friends and business partners Bobby Heugel and Michael Burnett of Clumsy Butcher (which oversees concepts including Underbelly, Anvil Bar & Refuge, and The Hay Merchant) and Underbelly sous chef Lyle Bento.

"I'd like to thank the city of Houston for letting me be a part of it and showing our vision of the city through our food," Shepherd said in his brief acceptance speech.

Reached after winning the award, Shepherd admitted to being "a little shaky right now."

He said he regretted not thanking his mother and father during his speech (he said they were watching online).

He gave credit to his hard-working staff and said the award is important because it further confirms the national reputation the Houston food community has gained over the past several years.

"It's good for us, it's good for Houston," he said. "People can look at Houston in a better light now."

Underbelly opened in March 2012, taking its name from the "underbelly of Houston" - the neighborhood markets, mom-and-pop eateries, bakeries, Mexican meat markets, fish emporiums, dumpling houses and food trucks that are represented along with the work of local farmers, ranchers and artisan food makers in the culinary melting pot of the city. Shepherd has called Underbelly the story of Houston food.

In her September 2012 4-star review of Underbelly, Houston Chronicle restaurant critic Alison Cook wrote: "And as far as 'The Story of Houston Food' goes, well, it's right there on the plates, day after day after day. There is something so genuine and honest about Underbelly's cooking that I can't begrudge Shepherd his moment of 'This I Believe.' He's earned it by creating an essential Houston restaurant, one that expresses who we are as a city at this moment in time."

Underbelly was among the city's restaurants that helped shine a national spotlight on Houston as its food reputation spiked. Esquire's John Mariani listed Underbelly as one of the Best New Restaurants of 2012. Bon Appetit named Underbelly one of the Top 5 Hottest Restaurant Openings in America in 2012.

That same year, Shepherd was named Restaurateur of the Year for his work at Underbelly at the Houston Culinary Awards. In April 2013, Shepherd was named one of the 10 "Best New Chefs in America" by Food & Wine magazine.

Shepherd graduated from the Art Institute of Houston where he studied culinary arts. He worked at Brennan's for nine years before helming his own kitchen at Catalan, where he gained a devoted local following and began gaining national attention.

When asked how he planned to celebrate after the awards, Shepherd said: "I don't know. I'm probably going to be going to a lot of after-parties. Right now I'm walking in a daze."

José Andrés Got Teary-Eyed Accepting The 2018 Humanitarian of the Year Award

Andrés accepted the award to a standing ovation and went on to thank his wife, his voice cracking a bit. “Last time I was honored to be here a few years ago, I forgot probably to thank the most important person in my life. My sunrise, my sunset, my horizon. My wife, Patricia,” he said. He also thanked his employees. “I want to thank my team because yes, yes, the food critics are right. They don&apost find me in the restaurant, so what? I have the best people cooking and serving every one of those meals.”

While Andrés has gotten his share of scathing restaurant reviews in the past, it seems critics have been more reluctant to pick bones with the Michelin-starred chef as of late. After all, it’s hard to fault a man who’s served almost four million meals in Puerto Rico, post-Hurricane Maria𠅊nd that’s not counting the meals he cooked and delivered amid Southern California’s wildfires or Hurricane Harvey’s flooding in Texas. It’s for all these reasons, then, that Andrés won the award this year—it was announced in February, but he actually accepted it on stage tonight. He also brought celebrated Puerto Rican chef José Enrique on stage and gave him due credit: He was instrumental in coordinating disaster relief efforts on the island.

Hillary Clinton was there, too. Sort of.

Nope, she wasn’t actually on stage at the awards in Chicago, but she did appear in a montage video that was made to honor Andrés. “His love of his fellow men and women, his love of eating which he shares with all of us—he is bigger than life, a force of nature, and a real gift to this country and the world,” Clinton said. The plug wasn’t out of the blue Andrés and Clinton know each other well enough for him to have endorsed her second presidential bid, including introducing her at this Tampa, Florida rally in 2016.

2018 James Beard Foundation Journalism Awards

“The Eton Mess Is Beautiful, Chaotic, British” “Hot Night, Cold Soup” and “Bread Soup from the Lost Years”
Scott Hocker, Taste

Missed Cues: “Get Help” “Distilled Identity” and “Destination, Small Town”
Osayi Endolyn, Gravy

What She’s Having: “Nostalgia in a Bowl” “I Was a Chick-fil-A Virgin” and “A Time Capsule, with Chicken Pot Pies”
Devra First, The Boston Globe

Dining and Travel

“The Eating Season”
Tyler Kord, Bon Appétit

“Off the Eaten Path: The Best Anti-Restaurants in America”
The Editors of GQ, GQ

“In Pursuit of Perfect Hummus”
J.M. Hirsch, Christopher Kimball’s Milk Street Magazine

Feature Reporting

“A Day in the Life of a Food Vendor”
Tejal Rao, The New York Times

Tom Sietsema, The Washington Post

“The NBA’s Secret Addiction”
Baxter Holmes, ESPN The Magazine

Food and Health

“Egg Mogul Jack DeCoster Sickened 56,000 People. He’ll Spend Just Three Months in Prison”
Joe Fassler, The New Food Economy

“The Great Nutrient Collapse”
Helena Bottemiller Evich, Politico

“What Healthy Means Now”
Hunter Lewis, Cooking Light

Food Section

New York Magazine
Robin Raisfeld and Rob Patronite

Roads & Kingdoms
Nathan Thornburgh, Matt Goulding, Cara Parks, and the Roads & Kingdoms Team

San Francisco Chronicle
Paolo Lucchesi and the San Francisco Chronicle Food and Wine Team

“Chili at the Fifty”
Matt Diffee, Texas Monthly

“Four Million Pots”
Leslie Pariseau, Saveur

“The Teenage Whaler’s Tale”
Julia O’Malley, High Country News

Home Cooking

“Lost Pies of the South”
Nancie McDermott, Southern Living

“Nuts About Nuts”
Molly McDonough, Culture: The Word on Cheese

“Thanksgiving Lessons”
Adam Rapoport and the Bon Appétit Editorial Team, Bon Appétit

“Pumpkin Spice Life”
Maura Judkis, The Washington Post

“Trixie Mattel Makes a PB&J (and More Importantly, a Cocktail)”
GQ Video, GQ

“Worst Shift Ever: No Experience Necessary”
Blake Smith and Derek Salvatore, ChefsFeed on Facebook

Innovative Storytelling

“America’s Most Authentic Dive Bars”
Tim Carman, Fritz Hahn, and Shelly Tan, The Washington Post

“Going Viral”
Vince Dixon, Ellie Kirn, Brittany Holloway-Brown, and Ian Stroud, Eater

“The New Essentials of French Cooking”
Melissa Clark, Emily Weinstein, Barbara deWilde, and Alexandra Eaton, The New York Times

Investigative Reporting

“John Besh Restaurants Fostered Culture of Sexual Harassment, 25 Women Say”
Brett Anderson, | The Times-Picayune

“Ken Friedman, Power Restaurateur, is Accused of Sexual Harassment”
Julia Moskin and Kim Severson, The New York Times

“ ‘The Only Good Muslim’ ” and “Compromised”
Ted Genoways, The New Republic

Local Impact

“Farm to Chapel” “They Ditched Vienna Sausages for Porterhouse Steaks and Lobster at West Grove Cookout” and “How a Secular Jewish Baker Became Miami’s Kosher King”
Carlos Frías, Miami Herald

“What Do Lakewood Residents Think of Their Neighborhood’s Newest High-End Restaurant?” “ ‘La Comida’ Makes for a Big Family Meal at Mothers & Sons” and “The Restaurant Industry Depends on Immigrants. What Happens If We Lose Them?”
Victoria Bouloubasis, Indy Week

“You’re Invited to the Spirited Brunch” “Meet the Kitchen Cabinet” and “Get It in Writing: Restaurant Industry Grapples with Sexual Harassment”
Hanna Raskin, The Post and Courier (Charleston, S.C.)

Personal Essay

“Dear Women: Own Your Stories”
Lisa Donovan,

“The Meth Lunches: The Care and Feeding of a Drug Addict”
Kim Foster, Nevada Public Radio’s Desert Companion Magazine

“Strip Clubs, Salvation and Sonic Drive-In”
Tiffany Langston, Tiffany Tastes

Patrick Radden Keefe, The New Yorker

“She Was a Soul Food Sensation. Then, 19 Years Ago, She Disappeared.”
Mayukh Sen, Food52

“The Untold Story of the Lady from Louisville and the Bubbe Who Wasn’t There”
Rebecca Flint Marx, Taste

Wine, Spirits, and Other Beverages

“Drink Seltzer, Live Forever”
Liam Baranauskas, Eater

“The Pu-Erh Broker”
Max Falkowitz, Saveur

“A Short History of My Long Drinking Life”
Andrew Knowlton, Bon Appétit

Craig Claiborne Distinguished Restaurant Review Award

“Bar Normandy” “Pawpaw” and “Rappahannock Oyster Bar”
Hanna Raskin, The Post and Courier (Charleston, SC)

Counter Intelligence: “The World’s Best Restaurant Opens a Pop-Up in Mexico” “At Vespertine, Jonathan Gold Makes Contact with Otherworldly Cooking” “Jonathan Gold Finds Delight in the Secretive Santa Monica Restaurant Dialogue”
Jonathan Gold, Los Angeles Times

“The Radical Sandwich Kings of New Orleans” “America’s Next Great Southern Restaurant Is in the Pacific Northwest” “At Santa Monica’s Dialogue, Seasonality Meets Surrealism”
Bill Addison, Eater

MFK Fisher Distinguished Writing Award

“After Oranges: Following John McPhee to Florida”
Wyatt Williams, Oxford American

“Christ in the Garden of Endless Breadsticks”
Helen Rosner, Eater

“Who Owns Uncle Ben?”
Shane Mitchell, The Bitter Southerner

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If you're as voracious a consumer of compelling food writing as you are a good meal, you'll want to check out the winners of the James Beard Media Awards.

The second part of the awards, which names the best chefs and restaurants, will be held May 1.

Some of the big media winners, meanwhile, include the Netflix series "Chef's Table," which has attracted a loyal following on the streaming service for profiling some of the most innovative, envelope-pushing chefs around the world.

"Chef's Table" won the award for best television program on location.

Ronni Lundy's "Victuals: An Appalachian Journey, with Recipes," was a double winner this year taking awards for best example of American Cooking, and the coveted title of "Book of the Year."

Stories explore the people, traditions and foods unique to the Mountain South and feature 80 recipes from the region.

The Travel Channel's Andrew Zimmern took the title of outstanding personality and host for his shows "Andrew Zimmern's Bucket List," "Andrew Zimmern's Driven by Food," and "Bizarre Foods with Andrew Zimmern."

This year, prolific food writer Francis Lam also won big, taking home two awards for his body of work published in The New York Times Magazine, and Cooking Light.

Anthony Bourdain's travel e-zine Roads and Kingdoms was also named Publication of the Year.

Here are a few of the standout winners of this year's James Beard Media Awards:

American Cooking
Victuals: An Appalachian Journey, with Recipes by Ronni Lundy

Baking and Dessert
Dorie's Cookies, by Dorie Greenspan

General Cooking
Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat by Meike Peters

Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan by Naomi Duguid

Book of the Year
Victuals: An Appalachian Journey, with Recipes by Ronni Lundy

Cookbook Hall of Fame
Judith Jones

Special (on TV or Web)
Lidia Celebrates America: Holiday for Heroes
Host: Lidia Bastianich

Television Program, in Studio or Fixed Location
Fish the Dish
Host: Spencer Watts

Television Program, on Location
Chef's Table

"Eat": "A Haitian Grandmother's Home-Cooked Porridge" "Kimchi Fried Rice, Korean Comfort Food" and "Casa Calamari"
Francis Lam
The New York Times Magazine

Dining and Travel
"I Want Crab. Pure Maryland Crab."
Bill Addison

Food Coverage in a General-Interest Publication
The New Yorker Food Issue
David Remnick, Lauren Collins, Dana Goodyear, and Carolyn Kormann

Food Reporting
"Exploited in Paradise" series
Martha Mendoza and Margie Mason
Associated Press

"Finding Pete Wells: A Search for America's Most Dangerous Restaurant Critic" by Kevin Alexander in Thrillist

Craig Claiborne Distinguished Restaurant Review Award
"High Chairs and Hard Core" "The X-Files" "Beyond Biscuits and Gravy" by Karen Brooks in Portland Monthly

MFK Fisher Distinguished Writing Award
"The Dog Thief Killings" by Calvin Godfrey in Roads & Kingdoms

Gavin Kaysen of Spoon and Stable and Demi

Spoon and Stable might just be the trendiest restaurant in town. Gavin Kaysen has taken seasonal fare to a whole new level. He aims to capture the feeling that each season provides, and dish those feelings out on the plate. He starts with the classics, like pot roast and chicken, and uses his artistic eye to morph the dishes into something that evokes. Kaysen is also an advocate of helping chefs to develop their skills. He’s one of the founding mentors of the nonprofit ment’or BKB Foundation, which aims to inspire culinary excellence in young, aspiring chefs through education and mentorship. His newest restaurant, Demi is a 2-hour dining experience, where a wide variety of tastes accompany a 16-course menu, prepared only a few feet away from your table. Demi is a semifinalist for the 2020 James Beard Foundation's Best New Restaurant Award. Kaysen himself, was the winner of the James Beard Foundation's 2018 Best Chef: Midwest Award (Spoon and Stable) and is nominated this year for the 2020 Outstanding Chef Award.

2019 Talent

Please check back for more information in January 2019.

HUGH ACHESON is a chef and food writer who lives in Athens, GA. He is the co-owner / partner of the Athens, Georgia, restaurants 5&10 and The National, the Atlanta restaurants Empire State South, and Achie's, as well as coffee shop Spiller Park Coffee. His cookbook, A NEW TURN in the SOUTH won the award for Best Cookbook in the field of "American Cooking" by the James Beard Foundation in 2012. His second cookbook is PICK a PICKLE, and his third, THE BROAD FORK, was released in the spring of 2015. His fourth cookbook, THE CHEF & THE SLOW COOKER, was released in the fall of 2017. Food & Wine Magazine named him Best New Chef way back in 2002 and the James Beard Foundation awarded him Best Chef Southeast in 2012. Hugh competed in Bravo's Top Chef Masters, Season 3 and starred as a judge on Top Chef, Seasons 9, 10, 11, 12, and 13. His thoughts about Canada, college football, crappy television, current events, politics, and old Far Side comics can be found on Twitter & Instagram @hughacheson.

David Alan joined the Patrón Spirits Company as Manager of Trade Education & Mixology in 2015, with two decades in the hospitality industry. In 2007 he founded the Tipsy Texan consultancy, based in his hometown of Austin, TX, working around the United States, promoting his agenda of making the world a friendlier place for beverage alcohol. He is a co-founder of the Texas chapter of the United States Bartenders Guild (USBG) and in 2013 he published his first book, Tipsy Texan: Spirits and Cocktails from the Lone Star State. David can be reached at [email protected]

Most people know Rick Bayless from winning the title of Bravo’s Top Chef Masters, with his authentic Mexican cuisine, or from his highly rated Public Television Series, Mexico-One Plate at a Time. He has received a great number of James Beard Award nominations in many categories, and has won eight awards, including: Midwest Chef of the Year, National Chef of the Year, Humanitarian of the Year, Who's Who of American Food and Drink, Best Podcast, plus two for his cookbooks and restaurants. Rick's side-by-side award-winning restaurants in Chicago include: Cervaceria, Cruz Blanca, Frontera Grill, Leña Brava, Topolobampo and Xoco.

Shayn Bjornholm has served as wine director for the world-class Canlis restaurant in Seattle, education director for the Washington State Wine Commission and is now the examination director for the Court of Master Sommeliers-Americas. Along the way he has moonlighted as a frequent speaker at illustrious gastronomic events such as this, a wine columnist for Seattle magazine and a featured sommelier in numerous publications, including FOOD & WINE and The Wall Street Journal. He was named a Most Trustworthy Sommelier in the United States by GQ magazine and was a brief-but-memorable-to-his-loved-ones performer in the well-received documentary SOMM. More than anything, Shayn enjoys chaperoning wine-lovers to their next great discovery he is thrilled to return to the FOOD & WINE Classic in Aspen to do exactly that.

Richard Blais is a successful chef, restaurateur, James Beard nominated cookbook author and television personality. Perhaps most recognizable as a recurring judge on Bravo's Top Chef and the winner of Top Chef All-Stars, Blais grew up on Long Island working as a "poissonier" at McDonald's. It was here where he first dabbled in deconstruction in cuisine, serving filet-o-fish sandwiches sans top bun. Blais went on to graduate from the Culinary Institute of America and train at The French Laundry, Daniel, Chez Panisse, and el Bulli.

Blais currently owns and operates Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated popular eateries including multiple outposts of Flip Burger Boutique. In San Diego, where he currently resides, Blais is a partner at the popular Juniper & Ivy and Crack Shack restaurants, which will be expanding to 4 locations in the coming months.

Blais is a James Beard Award-nominated author of Try This at Home: Recipes from My Head to Your Plate, and his second cookbook, So Good, was released in May 2017 (Houghton Mifflin Harcourt). In addition, Blais recently launched a podcast entitled "Starving for Attention" which provides an entertaining, behind-the-scenes look into the food industry, and has featured guests including Wylie Dufrense, Michael Voltaggio, Andrew Zimmern, Gail Simmons, Lou Diamond Phillips, and more.

He resides in San Diego with his wife Jazmin and their two daughters Riley and Embry. When not behind the stove, Blais may be found training for his next marathon, recording an upcoming podcast, or cheering on his favorite English Premiere League soccer team.

With her trademark spiky blond hair and pumped-up personality, Anne Burrell has been sharing her passion for food and cooking with America and isn't slowing down.

Not only has Anne worked at some of the top restaurants in New York and studied the culinary traditions of Italy, she is the host of Food Network's Worst Cooks in America: Celebrity Edition, where she mentors a team of celebrities who are in serious need of some cooking pointers. Anne currently hosts Food Network's hit show, Worst Cooks in America, the ninth season premieres on Food Network in January 2017. Burrell has battled alongside Mario Batali as his sous chef on Iron Chef America and is a New York Times best-selling author with her cookbook &ldquoCook Like a Rock Star.&rdquo Her second cookbook, &ldquoOwn Your Kitchen: Recipes to Inspire & Empower&rdquo was released in October 2013. In January 2017, Anne will be opening her first owned and operated restaurant, Phil & Anne's Good Time Lounge, in Brooklyn, New York.

Andy has always had an interest in how things taste. After working his way through local restaurants, Andy headed straight for the Culinary Institute of America (CIA) to round out his education in the culinary arts and restaurant management. After a stint at Little Nell, Andy found his true interest in the front of house. He graduated from the CIA in 2002, moved to Walland, Tenn., and began his career with Blackberry Farm in 2002. He soon became involved in the young wine program. In less than 6 years, Blackberry's wine cellar grew from 17,000 bottles to 166,000. With Andy Chabot's talent on the floor, the wine program has become synonymous with the success of Blackberry Farm. In 2007 Andy took on the role of Director of Dining and Beverages running all aspect of the service and beverage departments at Blackberry Farm. In 2014 The Barn at Blackberry Farm, under the direction of Andy, received the James Beard Award for Outstanding Wine Program. Andy's media features include Imbibe Magazine, Wine Spectator Magazine, Food and Wine Magazine, The TODAY Show and more.

Andy has proceeded past the advanced level of the Court of Master Sommeliers Exam and was the recipient of the Michael Bonaccorsi Scholarship. Today, Andy is responsible for all aspects of managing Blackberry Farm's Grand Award winning wine program as well as all aspects of the Food and Beverage programs.

Justin Chapple is the Culinary Director of FOOD & WINE. He is the host of their weekly morning show, Mad Genius LIVE, as well as their video series Mad Genius Tips, for which he was nominated for a prestigious James Beard Award. Justin is the author of Mad Genius Tips (Oxmoore House, November 2016). He is currently working on his second book, Just Cook It! (Houghton Mifflin Harcourt, May 2018). Justin joined FOOD & WINE in 2010, helping produce the FOOD & WINE Classic in Aspen. He’s a graduate of the French Culinary Institute in New York City. Justin appears regularly on NBC’s Today Show.

Educated in winemaking and viticulture at the University of Reims and the University of Bordeaux, Paul went on to acquire his practical knowledge of wine working for Château Margaux and later with Louis Latour in Burgundy.

He was then hired by the LVMH group as youngest member of the winemaking team at Champagne Veuve Clicquot Ponsardin in Reims as well as technical advisor for Cape Mentelle in Australia and Cloudy Bay in New Zealand. He later worked in Bordeaux for Barton & Guestier/Chateau & Estates until joining the House of Calvet as Winemaker & Export Director for North & South America.

Today, Paul works Sacha Lichine and Patrick Léon (former winemaker for Château Mouton-Rothschild, Opus One, and Viña Almaviva) in the development of the 4 unique rosés from the Château D'Esclans estate. The Château D'Esclans «Garrus» rosé is the most exclusive rosé in the world.

Ashley Christensen is the chef/owner of Poole’s Diner, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, Death & Taxes and Bridge Club, all located in downtown Raleigh, North Carolina. Ashley’s cooking--hinged on her philosophy of bright, fresh flavors and locally grown, seasonal ingredients--has garnered local and national acclaim. Ashley is involved in a number of charities, including the Frankie Lemmon Foundation, the Southern Foodways Alliance and Share Our Strength. In 2014, Ashley was awarded the James Beard Award for "Best Chef: Southeast.” Additionally, she is a two-time semi-finalist in the "Outstanding Chef”category and was named Chef of the Year by in 2017. She is the author of the cookbook, Poole’s: Recipes and Stories from a Modern Diner, which was published by Ten Speed Press in fall 2016 and named one of the top cookbooks of the fall by the New York Times.

Tyson Cole co-founded Uchi in 2003 as the restaurant’s Executive Chef. Before Uchi, he was a passionate student of the Japanese sushi tradition, training for more than 10 years in a variety of roles from dishwasher to head sushi chef in Tokyo, New York, and Austin, under two different sushi masters. Formative years were spent at Musashino, one of Austin’s top sushi restaurants, where he completed an intensive traditional apprenticeship under owner Takehiko Fuse. He later trained at Bond Street, one of the busiest sushi restaurants in New York City. After Uchi opened in 2003, Tyson was recognized as one of Food and Wine Magazine’s Best New Chefs of 2005. In 2010, he opened Uchiko and in 2011, he celebrated the release of the Uchi Cookbook. Later that year, Tyson also received a James Beard Foundation Award for Best Chef: Southwest.

Chef and owner of Atelier Crenn, Petit Crenn and Bar Crenn in San Francisco, Dominique Crenn is one of the most celebrated chefs in the world. In 2016 she was named the Best Female Chef in the World (by the World’s 50 Best) and was featured in Netflix’s "Chef’s Table” hit show. She has received scores of accolades, including being the first female chef in the U.S. to receive two Michelin stars, being honored as a Food & Wine Best Chef and Eater’s "Chef of the Year” in 2015. Her first cookbook, Atelier Crenn: Metamorphosis of Taste, was released in November 2015 and received several best cookbook of the year awards.

Rocco DiSpirito is a healthy lifestyle crusader, James Beard award-winning chef, and highly acclaimed author of thirteen books, including five New York Times bestsellers. His new cookbook, Rocco's Healthy + Delicious, debuted October 17, 2017, and features more than 200 mostly plant-based recipes for everyday life. He is recognized for his inspiring weight loss journey and has dedicated his life to proving that healthy and delicious are not mutually exclusive.

Driven to help people eat nutritious real food, he founded The Pound a Day Diet meal delivery service where he cooks for and coaches clients to achieve their best health. DiSpirito prepares fresh, delicious meals made right in his New York City kitchen and delivers to clients all over the country. Using only the best, local, natural and organic ingredients, he creates one-of-a-kind menus and personalized programs designed to help customers reach their weight loss and total health goals.

In 2016, DiSpirito made healthy choices more accessible than ever when he launched a plant-based, all-natural product line, Rocco's Healthy + Delicious. What began with Rocco's Organic Protein Powder Plus has since grown into a collection of better-for-you snacks and meals including chocolate bars, trail mix, Rocco's hazelnut spread, organic high-protein shakes, shake powder and more.

In September 2017, he was hailed the champion of the hit series Guy's Grocery Games: Superstars on Food Network where he won $40,000 for charity, playing on behalf of HealthCorps. As a national TV personality, DiSpirito currently stars and executive produces Now Eat This! with Rocco DiSpirito, airing on Z Living. He guided life-changing transformations as the Healthy Food Coach on ABC's Extreme Weight Loss, hosted the cooking competition show Restaurant Divided on Food Network and starred in Rocco's Dinner Party on Bravo. In 2012, he founded his production house, Savory Place Media. Its first project, Now Eat This! Italy, for AOL Originals became an instant Top 10 series garnering millions of views.

DiSpirito sits at the head of the table as a pioneer of the healthy and delicious movement. When he embraced healthy cooking over a decade ago, he also committed to empowering young people to make better food choices. To that end, he serves as an Ambassador for HealthCorps where he regularly visits schools across the country, performs cooking demonstrations and encourages thousands of youth to build healthier habits. In 2017, Dr. Mehmet Oz, HealthCorps Chairman, presented DiSpirito with the organization's highest honor, the Golden Heart Award.

Advocating on behalf of food security and obesity issues has been one of the most rewarding experiences of DiSpirito's life. As an Entertainment Council member for Feeding America, DiSpirito frequently serves guests at food banks throughout New York City. He actively volunteers with Wellness in the Schools (WITS) and gave the commencement address at the John V. Lindsay Wildcat Academy. He is hailed as an inspiring health expert and is often called upon to speak at events, such as the Partnership for a Healthier America summit in Washington, D.C.

DiSpirito's love of food began at a young age, learning from Mama who could make magnificent dishes using only a handful of real foods. His passion for cooking led him to study at the Culinary Institute of America and Boston University. By the time he turned 20 years old, he was working in the kitchens of legendary chefs around the globe. He was named Food & Wine magazine's "Best New Chef,” People magazine's "Sexiest Chef” and was the first chef to appear on Gourmet magazine's cover as "America's Most Exciting Young Chef.” His 3-Star restaurant Union Pacific was a New York City culinary landmark for many years.

He lives in New York City and enjoys bicycling and participating in triathlons.

Renee Erickson is a James Beard awarding winning chef, author, and co-owner of multiple properties in Seattle, Washington: The Walrus and the Carpenter, The Whale Win, Barnacle, Bar Melusine, Bateau, Rana e Rospo, and several General Porpoise Doughnuts and Coffee locations. As a Seattle native (well, Woodinville to be exact), Renee's restaurants highlight the bounty of the Pacific Northwest with a European sensibility. Bon Appetit Magazine has compared her to M.F.K. Fisher, Elizabeth David, and Julia Child.

Dedicated to creating an environment that not only nourishes the body, but feeds the soul, her restaurant design work with business partners, Chad Dale and Jeremy Price, have received national press and attention.

Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to her staff and guests in the Pacific Northwest and beyond. In 2014 she published her first cookbook "A Boat, a Whale and a Walrus” to critical acclaim, finding itself on top reading lists while winning a 2015 PNBA book award - the first for a cookbook.

Renee graduated from the University of Washington with a BFA and currently serves on the board at UW's School of Art + Art History + Design. She lives in Seattle’s Ballard neighborhood with her husband Dan, dog Arlo, and cat Brooklyn.
- James Beard Award for 2016 Best Chef Northwest: The Whale Wins, Renee Erickson
- Bon Appetit Hot 10's Best New Restaurants: The Walrus and the Carpenter
- EATER38, 38 Best Essential Restaurants in America Winter 2018: Bateau
- Seattle Met, The 50 Most Influential Women in Seattle 2018: Renee Erickson
- Build Our America, 2017 Community Builder Award: Renee Erickson from Congresswoman Pramila Jayapal

Chef Jose Enrique, born in Santurce, Puerto Rico, graduated in 1998 from the Culinary Institute of America in New York.

Jose Enrique worked in New York, Florida and Louisiana before he returned to his homeland. In 2007, he opened his first restaurant Jose Enrique, which was established at La Placita de Santurce and It’s personalized menu is prepared daily, incorporating natural and organic products, focusing on fresh Puerto Rican produce, which allows the climate and ingredients to direct Chef menu choices.

One year after opening, CondeNast Traveler magazine included Jose Enrique in it's list of 105 best new restaurants. Soon after, the Travel and Leisure magazine ranked San Juan, the capital city of Puerto Rico, among the first in food selection, beverages and restaurants. These awards were just a few inspiring reasons for Jose Enrique to proudly continue mastering his culinary creations in his island. He hasn't strayed since.

Jose Enrique was chosen as a Semifinalist for the 2013 and 2014 James Beard Foundation award in the category of "Best Chef South", marking the first time in history a Puerto Rican chef has participated in this award.

In 2013 Jose Enrique was featured in the 25th Anniversary edition of the Food & Wines Best New Chefs. His award carried him as one of the ten "Best New Chefs" across the U.S. It was the first time in history where a Puerto Rican had received this honor.

In 2015, 2016 and 2017 Jose Enrique went through the James Beard Foundation semifinals and made it to the finals also making this the first time ever that a Puerto Rican gets this recognition.

Creator of Fearing’s Restaurant and author of The Texas Food Bible, Chef Dean Fearing is renowned fo the "Elevated American Cuisine –Bold Flavors, No Borders" of his award-winning Fearing's Restaurant in Dallas.

Long known as the "Father of Southwestern Cuisine," Dean Fearing has spent his life cooking for people who love good food. After 20-plus years at The Mansion on Turtle Creek, he opened Fearing's Restaurant at The Ritz-Carlton, Dallas in 2007. A reflection of his personal vision and design, the lively, comfortable restaurant features seven stylish dining settings, including the most distinctive alfresco experience in Dallas and a popular interactive display kitchen offering ringside seating for true foodies.

Since its opening in 2007, Fearing's has been named "Restaurant of the Year" and "Table of the Year" by Esquire Magazine, as well as #1in Hotel Dining in the U.S. by the prestigious Zagat Survey and as #1 Hotel in Dallas by CultureMap. The restaurant was nominated by the James Beard Foundation as Best New Restaurant and it is currently included on top national lists by, and many other influential food websites.

Joe Flamm is Executive Chef of Chicago’s Michelin-starred Spiaggia and Café Spiaggia. Working alongside Chef/Partner Tony Mantuano, Chef Joe showcases his Midwestern and Italian heritages through Spiaggia’s tasting, bar and a la carte menus. The menus rotate seasonally and regionally and are inspired by Chef Tony and Joe’s travels throughout Italy.

Growing up in a large Italian family on Chicago’s south side, Chef Joe fell in love with cooking at an early age while spending time in the kitchen with his Grandma Mary making homemade pasta, ravioli and pizza. It was this passion that led him to the Le Cordon Bleu of Culinary Arts, where he received his associate degree.

Prior to joining the Spiaggia team, Chef Joe worked alongside some of Chicago’s most prestigious chefs, including Stephanie Izard at Girl and the Goat, Art Smith at Table Fifty-Two, and Bill Kim at bellyQ and Urbanbelly. Chef Joe has also staged in some of Italy’s best kitchens including Glass Hostaria in Rome and Del Pescatore in Mantova, and cooked for presidents, celebrities the James Beard Foundation and more.

In his spare time, Chef Joe enjoys spending time with his wife and trying new restaurants. He is involved with Pilot Light, a Chicago charity which helps children make healthier choices by connecting the lessons they learn in the classrooms to the foods they eat on their lunch trays and beyond.

Tyler has built an impressive multi-million business with two restaurants, multiple award-winning olive oil and wine labels, cutlery and cookware, a gourmet food line, and a cooking app, Yumavore, available through Apple iTunes — that's all in the past ten years. In 2008 Tyler opened Tyler Florence Fresh restaurant, located at San Francisco International airport and in 2010, he opened Wayfare Tavern, in San Francisco's Financial District. In 2011, Tyler was awarded "Restaurateur of the Year” by Wine Enthusiast Magazine and his restaurants have been consistently awarded three star reviews from San Francisco Chronicle restaurant critic, Michael Bauer. In 2014 and again in 2015, Tyler was honored to be named a James Beard Foundation semi-finalist in their Best Chef (West Coast) category. He also has his own line of award-winning wines sourced from world-class California vineyards. Tyler Florence Wines have received over 29 awards and ratings, including a 92-point rating for his first TF Zin. His newest label Blending Sessions, launched in early 2016.

Aaron Franklin is the host of BBQ with Franklin and owner and chief firestarter at Austin’s Franklin Barbecue, widely regarded as one of the most influential pitmasters in the U.S. He received the James Beard Foundation Award for Best Chef: Southwest in 2015. Franklin’s interest in BBQ started with the backyard cookouts that he and wife, Stacy, would throw. When they opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded and obsessed-over barbecue joint in the country (if not the world) — and Franklin is the winner of every major barbecue award there is, including Texas Monthly’s coveted Best Barbecue Joint in Texas award and Bon Appétit’s Best Barbecue Joint in America. Six days a week, crowds stand in line for hours for a taste of his mouth-watering brisket.

Anthony Giglio is one of the most entertaining wine and spirits authorities on the planet. He is a writer, educator and raconteur who motivates countless imbibers to trust their own tastes. His witty, unpretentious style can be discerned in the weekly "Wine Wise Guy" column he writes for FOOD & WINE, for whom he is a longtime Wine & Spirits Contributor. Anthony is also the Wine Director for The CenturionSM Lounge, a groundbreaking network of premium airport lounges by American Express. Giglio has written 11 books, writes regularly for Departures, and has written for numerous publications, including New York, Esquire, Details, The New York Observer, Robb Report, Worth, Every Day with Rachael Ray and Parade. He has appeared on NBC's Today Show, Food Network, CNBC, and FOX Business News and has been featured in The New York Times twice. Giglio is currently a wine reporter for CBS News Radio.

Paul Grieco is the General & Manager of Terroir in New York City.

Terroir first opened in 2008 in the East Village and subsequently, four more outposts were added, including the High Line. Over the years, Paul has received two James Beard Awards: the first at Gramercy Tavern for "Wine Service” and then a second one in 2012 for "Outstanding Wine, Beer or Spirits Professional.” In addition to all of his wine and grape advocacy, he is best known for creating the Summer of Riesling, a full scale love affair of the world of Riesling, expressed in technicolor…at present, only his mother is willing to go on record as proclaiming that she has been converted to the glories of this most storied varietal.

A native of Sleepy Hollow, NY, Will has been immersed in the restaurant industry since the age of 13. A graduate of the School of Hotel Administration at Cornell University, Will began his dining room training at Spago Beverly Hills and attended culinary school in the North of Spain. He then went on to various roles throughout Union Square Hospitality Group, including at Tabla, Café 2, and the restaurants at the Museum of Modern Art. In 2006, Will became the General Manager of Eleven Madison Park, where he spearheaded the transformation of the restaurant from a French brasserie to a fine dining destination. Under Will's leadership, the restaurant has garnered four stars from the New York Times, five stars from the Forbes Travel Guide, three Michelin Stars, and the #1 spot on the World’s 50 Best Restaurants List. In 2011, Will and Chef Daniel Humm purchased Eleven Madison Park from Danny Meyer's Union Square Hospitality Group and in 2012 they went on to open the food and beverage spaces at the NoMad Hotel. At NoMad, they have received numerous accolades including three stars from the New York Times and one Michelin star. In 2017, Will and Chef Daniel opened Made Nice, a fast casual restaurant, and in 2018, they opened the first West Coast outpost of NoMad in downtown Los Angeles. A frequent guest lecturer throughout the country, Will is also the co-author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, The NoMad Cookbook, and Eleven Madison Park: The Next Chapter.

Stephen Halpin is a Manager of Trade Education & Mixology at The Patrón Spirits Company. Stephen joined Patrón after having served the last 5 years behind the bar at several top craft cocktail establishments in Dallas, Texas, most recently at Dallas’ Parliament bar. A native of Dublin, Ireland, Stephen has shaken and stirred drinks for more than 15 years globally— from Ireland to New Zealand to the Dominican Republic.

Gabrielle Hamilton is the chef/owner of PRUNE, which she opened in New York City's East Village in October 1999. PRUNE has been recognized in all major press, both nationally and internationally, and is regularly cited in the top 100 lists of all major food magazines. Gabrielle has made numerous television appearances including segments with Martha Stewart, Mark Bittman, and Mike Colameco and was the victor in her Iron Chef America battle against Bobby Flay on The Food Network in 2008. Most notably, she won an Emmy for her role in Season 4 of the award-winning PBS series Mind of a Chef. Gabrielle has written for The New Yorker, The New York Times, GQ, Bon Appetit, Saveur, Food & Wine, Afar, Travel and Leisure, Vogue, The Wall Street Journal, Elle, and House Beautiful. Her work has been anthologized in Best Food Writing 2001, 2002, 2003, 2004, 2005, 2006, 2011 and 2013. Gabrielle was nominated for Best Chef NYC in 2009 and 2010 by the James Beard Foundation and in 2011 won the category. She is the author of the New York Times bestseller Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, which has been published in six languages and won the James Beard Foundation's award for Writing and Literature in 2012. She won her third James Beard award in 2015 for her piece "Into the Vines” published in Afar. Most recently, she wrote the cookbook, Prune, featuring 250 recipes from her East Village restaurant. She is a monthly columnist for The New York Times Magazine and is currently at work on her next book, a memoir, to be completed in 2017.

Daniel Imdieke, Master Cicerone® and manager of beer education at MillerCoors

As one of 16 Master Cicerones® in the world and the manager of beer education for MillerCoors, Daniel Imdieke designs and executes beer education programs for internal sales and marketing teams as well as retailers and consumers in order to elevate all aspects of the beer experience. In his work at MillerCoors, he has developed beer and food pairing programming and staff training for some of the largest and most well-known beer retailers in the country. Imdieke began his beer journey in the early life of Yard House Restaurants, directing the development of bar training and new restaurant openings at the national level for nine years. Prior to joining MillerCoors, he was manager of beer operations for Old Chicago Restaurant and Taproom, where he oversaw beer purchasing and promotions. Imdieke has a Bachelor of Arts in literature and legal studies from Claremont McKenna College and has furthered his education at the Siebel Institute in Chicago. Imdieke is one of three Master Cicerones® at MillerCoors.

Ray Isle is the Executive Wine Editor of Food & Wine and the Wine & Spirits Editor for both Travel + Leisure and Departures. For Food & Wine he writes the monthly "Wine Flight” and "Bottle Service” columns he also contributes regular magazine and online features on wine, spirits, and wine travel to all three brands. His articles about wine, beer, food and spirits have appeared in a wide range of national publications. He has been nominated twice for a James Beard Award, has twice won the IACP Award for Narrative Beverage Writing, and his work appears in The Best Food Writing 2017. He speaks regularly on wine at live events and is a frequent guest on national media, appearing on programs such as Today, CNBC's On the Money & Squawk Box, NPR's "All Things Considered,” and American Public Media's "Splendid Table,” among others. Follow his wine exploits on twitter @islewine and on Instagram @rayisle.

Stephanie Izard, James Beard "Best Chef: Great Lakes" recipient 2013, and 2011 Food & Wine "Best New Chef," is the Executive Chef/Partner of three of Chicago's most-celebrated restaurants: Girl & the Goat, Little Goat Dinner, and Duck Duck Goat. Most recently, Stephanie took home the title of Iron Chef after competing on Food Network's competition show "Iron Chef Gauntlet."

More information on Stephanie can be found at or follow her @StephAndTheGoat.

A California native of a small central valley agricultural community, Traci Des Jardins has been a part of the San Francisco food community for 22 years and has opened many great San Francisco restaurants including Jardinière, Mijita, Public House, The Commissary and Arguello. Traci is the culinary advisor to Impossible Foods which launched the Impossible Burger in the summer of 2016. The Impossible Burger is a revolutionary plant based meat.

A dedicated philanthropist, Traci sat on the board of the local non-profit La Cocina for many years, and has been a longtime supporter of the farm to table movement and sustainability. Known as one of the top female chefs in the country, Des Jardins is a two-time James Beard award-winner and has earned a number of industry accolades throughout her career.

In her role as co-founder of Staplehouse Restaurant, Jennifer Hidinger-Kendrick orchestrates the development and execution of all aspects of the restaurant including the design, operational features and all business management. As co-founder and spokesperson for the Giving Kitchen (TGK), Hidinger-Kendrick advises on brand awareness and community involvement while providing a personal account in telling the story of Giving Kitchen on a local and national platform.

Ludo Lefebvre is one of LA's most influential chefs and a global culinary authority. After training under renowned French chefs, Ludo moved to LA to pioneer the the pop-up restaurant phenomenon with LudoBites in 2010 before opening the critically-acclaimed Hollywood dining destination Trois Mec. In 2014, Ludo opened Petit Trois, his 「bar a la carte」 concept, with a second location to debut in Spring 2018 in Sherman Oaks, CA. Ludo also operates the brunch-only restaurant Trois Familia in Silver Lake, as well as his fried chicken-centric LudoBird. In addition to being nominated for two James Beard Awards in 2017 and for his work on PBS' Emmy-winning show, Mind of a Chef, Ludo is also the author of two cookbooks.

Hunter E. Lewis is Editor in Chief of Time Inc.'s COOKING LIGHT and FOOD & WINE. In June 2017, Lewis assumed editorial leadership of FOOD & WINE in addition to COOKING LIGHT, where he has been Editor in Chief since August 2014. Lewis oversees all aspects of the brands' editorial content, as well as brand extensions, including social media tablet editions books licensed products live events and mobile apps. Under his leadership, COOKING LIGHT has won four James Beard Foundation Media Awards, been nominated for an ASME award, undergone a redesign, and celebrated its 30th anniversary.

Previously, Hunter was the Executive Editor of SOUTHERN LIVING, a position he had held since September 2012. As Executive Editor, Lewis oversaw the brand's extensive food content in print and online, and managed the Test Kitchen staff that tests 5,000 recipes annually. He regularly collaborated with the Time Inc. book-publishing unit, Oxmoor House, on the development and execution of SOUTHERN LIVING cookbooks.

Lewis joined the SOUTHERN LIVING brand from Bon Appétit, where he was the Food Editor. While there, he developed, edited, and supervised recipe testing for the print, online, and tablet editions, wrote food features, and hosted online cooking videos.

Prior, Lewis was Kitchen Director at Saveur, where he developed, edited, and tested recipes for the print and web editions of the monthly epicurean magazine. He also produced and styled weekly photo shoots in the Saveur kitchen studio.

Additionally, Lewis researched for the Lee Bros. Southern Cookbook and held various culinary positions at restaurants from New York City to Sonoma County. A graduate of The University of North Carolina at Chapel Hill, Lewis currently resides in Birmingham, AL with his family.

Texas chef Tim Love is known as much for his vibrant personality as his signature urban western cuisine at critically and popularly acclaimed venues including Lonesome Dove Western Bistro in Austin, Fort Worth and Knoxville, Queenie's Steakhouse, Woodshed Smokhouse, Love Shack, and the storied White Elephant Saloon. Love is a founding partner of the Austin FOOD & WINE Festival and Music City FOOD & WINE Festival in Nashville, as well as the official chef of Austin City Limits. He recently debuted Back Dough, a late-night pop-up serving sweet and savory doughnuts out of his restaurants' back kitchen doors on the weekends, with outposts at Queenie's Steakhouse and Lonesome Dove Knoxville and Austin. Love will also be expanding his portfolio to Houston this Spring, with three concepts in the works to open at Levy Park, including a second location of his acclaimed Woodshed Smokehouse. He lives between Austin and Fort Worth with his wife and three children.

Carlton McCoy, Wine Director at The Little Nell, discovered his love for the food and beverage world when he took a culinary arts course in high school. A scholarship to The Culinary Institute of America called Carlton to his true passion—wine and service. Before joining The Nell in 2011, his career path led him to Thomas Keller's Per Se, Marcus Samuelsson's Aquavit, Tom Colicchio's Craft Steak and Eric Zeibold's CityZen. Carlton was drawn to The Nell by its sterling reputation and Wine Spectator Grand Award-winning program. In May of 2013, Carlton earned his Master Sommelier certification, becoming the tenth MS to work at The Little Nell.

With more than 20 years in and around the craft brewing industry, our Managing Partner began exploring his passion for great beer in Knoxville as a home brewer while attending the University of Tennessee. A native of Chattanooga, Roy has traveled extensively to gather the knowledge and expertise to make the best beer possible.

Prior to Blackberry Farm, Roy worked as a brewer with multiple breweries in the Southeast, and has held several Sales and Marketing positions with beer and beverage companies throughout the United States before coming back to Tennessee. Passionate about all things Southern, he is a lover of music, cooking, beverages, and travel, and is proud to call the mountains of East Tennessee home.

Recently named "one of the wine world's great showmen" by the New York Times, Mark Oldman is known for his singular ability to unravel wine's complexities with a potent blend of entertainment, style, and humor. He is author several acclaimed wine books, including his latest, the IACP-award winning How to Drink Like a Billionaire. Mark's sold-out appearances at the country's top venues have been called "hilariously entertaining" and "must-see events in the world of wine and food". Visit him at

Many of you have watched Claudine co-hosting with her father, world-renowned chef, Jacques Pépin, preparing delicious meals and sharing cooking techniques, on "Jacques Pépin's Kitchen: Cooking With Claudine" and "Jacques Pépin's Kitchen: Encore With Claudine." All three of their public television shows have received the notable James Beard Award.

Her first book, Kid's Cook French, an IACP Cookbook Award Finalist, was published in the Spring of 2015, and is a collection of thirty favorite, simple, classic French recipes in both English and French, illustrated by her father Jacques and daughter Shorey. She is the Co-Founder and CEO of The Jacques Pépin Foundation and the Godmother of Oceania Cruises' "Sirena".

Claudine, her husband Rollie, a Faculty Member at Johnson & Wales University in Providence, along with their daughter Shorey, and two mischievous cats, live happily Rhode Island.

"Food doesn't have to be complicated. It needs to be wholesome, nutritious and preferably well seasoned. And, it's always best when shared with those you love."

Jacques Pépin is an internationally renowned chef, author of 30 cookbooks, and host of 13 PBS-TV series. He is the recipient of countless awards, including the American Public Television's Lifetime Achievement Award and La Légion d'Honneur, France's highest civilian honor. An American Masters film chronicling his life, Jacques Pépin: The Art of Craft, debuted on PBS in May, 2017. His most recent book, A Grandfather's Lessons: In the Kitchen with Shorey, features him cooking with his granddaughter.

Michael Phillips got his start in specialty coffee in 2006 working for Intelligentsia Coffee and Tea in Chicago. He served in various capacities there before being named director of training. Michael began competing in barista competitions in 2007 and won back-to-back U.S. titles in 2009 and 2010, winning the world barista competition in London in 2010 as well. He went on to found Handsome Coffee Roasters in Los Angeles in 2011, a roaster and retailer notorious for its limited menu and high quality standards. Handsome was purchased by Blue Bottle Coffee in 2014 and Michael joined their team as director of training.After 3 years of developing that program, Michael moved into his current role of director of cafe experience where he leads retail teams to open new cafes including cafes in LA, NY, SF, Miami, DC, Boston, Kyoto and Tokyo.

After 50 years in racing, Scott Pruett retired after the 2018 Rolex 24 at Daytona. Pruett's retirement has not stopped him from continuing to work with Lexus as one their Brand Ambassadors. Pruett was integral in developing the LFA Supercar and the IS F – the first F-branded vehicle – which is celebrating its 10th Anniversary.

In addition to representing Lexus, Pruett works daily in his winery, Pruett Vineyard. Scott, along with his wife Judy, began cultivating the soil at their home in Auburn, California, in 2005. After planting vines in 2007, Pruett Vineyard released their 2009 vintage in 2011. That year, the 2009 Estate Syrah and Reserve Syrah (their first Estate releases) received 91 points from Wine Spectator. In 2016, the 2014 vintage included the top three highest-rated Syrahs in the world from Wine Spectator.

As the Executive Chef of Union Square Cafe and Daily Provisions, Carmen Quagliata explores and develops his passion for his native Italian cuisine in one of the country's most beloved restaurants. Carmen first joined the Union Square Cafe team as the Chef de Cuisine before being promoted to Executive Chef in September 2007. He remained at the helm as the restaurant transitioned from its home on 16th Street to its new location on 19th Street in 2016. Soon after relocating, Carmen and his team earned three stars from the New York Times.

John developed a passion for hospitality at a young age and spent his early career in acclaimed restaurants throughout Napa and San Francisco. In 2006, he moved to New York City to become Wine Director of Eleven Madison Park, at which time the restaurant earned four stars from The New York Times, three Michelin stars, the James Beard Foundation Award for 「Outstanding Wine Service,」 and the Grand Award from Wine Spectator.

In 2011, John's role expanded when he began working across USHG's family of restaurants, ensuring exceptional wine programs as well as progressive beverage education for employees. John is a member of the prestigious Court of Master Sommelier.

Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, Streetbird Rotisserie, and Marcus B&P. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and has won multiple James Beard Foundation Awards including Best Chef: New York City. He was tasked with planning and executing the Obama Administration's first State dinner. Samuelsson was also crowned champion of television shows 「Top Chef Masters」 and 「Chopped All Stars」, and served as a mentor on ABC's 「The Taste」. A committed philanthropist, Samuelsson co-produces the annual food and culture festival Harlem EatUp!, which supports Harlem Park to Park and Citymeals-on-Wheels. Samuelsson is co-chair of the board of directors for Careers through Culinary Arts Program (C-CAP). In May 2016, he was inducted into the James Beard Foundation Who's Who of Food and Beverage in America. He is the author of multiple books including The New York Times bestselling memoir Yes, Chef, the young adult version-- Make It Messy, Marcus Off Duty cookbook, and his newest book-- The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. In addition, he is one of the founders of the website Food Republic. In June 2017, he opened Red Rooster Shoreditch in East London and most recently has opened Marcus B&P in Newark, New Jersey in November 2017. He is currently filming his new series with VOX/Eater and PBS entitles No Passport Required, which is scheduled to air summer 2018.

In addition to being the fifth bald Master Sommelier, Sabato has helped run some of the leading wine programs and restaurants around the country including the Greenbrier Hotel, Inn at Little Washington, The Little Nell, and Union Square Hospitality Group where he most recently served as the companies Chief Restaurant Officer. In his current role as President of bartaco, he oversees the concept's overall vision and growth. When he is not eating tacos and tasting tequila (a.k.a. his day job) he can be found drinking really, really delicious wine.

Curious about wine since learning her grandfather made it in his basement and head over heels for it since her first harvest in Burgundy in 2006, Salcito has invested over a decade working her way through several facets of the wine and restaurant industries. She began her career in New York as hostess at wd

50 before becoming a prep cook at DANIEL, sommelier and manager at Eleven Madison Park, then eventually Wine & Beverage Director for David Chang's Momofuku restaurants. Salcito's wine programs at Momofuku have been named James Beard Foundation semi-finalists multiple times. She is a Master Sommelier Candidate, a Wine & Spirits 「Best New Sommelier」 and a Wine Enthusiast 40 Under 40.

She has worked harvests each year at wineries across the globe, from Burgundy and Tuscany to Patagonia and California. Salcito is the founder Bellus Wines and RAMONA Italian Spritz. She lives in New York with her husband and son.

Known for her humorous and entertaining take on wine, Leslie speaks to thousands around the country in person and through national television appearances. She has penned two books with her first -- Wine for Women -- winning the Georges Duboeuf Best Wine Book of the year award. As host of PBS's show, Check Please! (now in its 13th season) she's also taken home three Emmy awards for her work and the coveted James Beard award. Leslie's expertise in eating, drinking and traveling is only matched by her thirst for doing what you love.

Michael Solomonov is the executive chef and co-owner of Philadelphia’s pioneering Israeli restaurant, Zahav. He is the 2011 James Beard Award winner for "Best Chef, Mid-Atlantic”, a 2016 James Beard Award winner for "Best International Cookbook” and "Book of the Year” for his and business partner/co-author Steven Cook’s first cookbook, Zahav: A World of Israeli Cooking, and the 2017 James Beard Award's "Outstanding Chef.” In addition to his duties at Zahav, Chef Solomonov co-owns Philadelphia's Federal Donuts, Dizengoff, Abe Fisher, Goldie, NYC's Dizengoff, and the philanthropic Rooster Soup Company, which donates 100% of its profits to Broad Street Ministry Hospitality Collaborative that provides meals and essential services to individuals experiencing homelessness and hunger in Philadelphia. Also in 2017, Solomonov and the Israel Ministry of Tourism (IMOT) created a partnership to champion Israel’s extraordinarily diverse and vibrant culinary landscape.

Chris Spake is a 34 year veteran in the Wine & Spirits industry. Having spent 18 years in senior management roles with the Seagram Company Limited, 4 years with Remy-Cointreau USA, and the last 12 years with Patron Spirits Company, Chris has become professionally certified in Scotch, Cognac and Tequila, and holds a CSW degree in Wine.

Currently as Director – Brand Education for Patron Spirits Company, Chris develops and teaches Patron Master Classes to top Retailers, Distributors and Consumers around the world.

Curtis Stone is a chef, restaurateur, author, media personality, and businessman. He began his cooking career in his homeland of Australia and honed his skills at Michelin-starred restaurants in London under the renowned Marco Pierre White. His first solo restaurant, Maude, opened in 2014 to rave reviews. Curtis opened his second restaurant, Gwen Butcher Shop & Restaurant in 2016. He has appeared on a number of top-rated programs including Take Home Chef, Top Chef Masters, Moveable Feast with Fine Cooking, and All-Star Academy. Curtis is currently Head Judge on Top Chef Junior. He is a New York Times bestselling author with six cookbooks.

With tenures at renowned restaurants such as The Little Nell in Aspen and The French Laundry in Yountville, CA, Bobby Stuckey has cultivated wine programs and hospitality, garnering numerous accolades, including the James Beard Foundation's Outstanding Wine Service Award in 2000.

With the vision of opening a neighborhood restaurant reminiscent of the Italian frascas they had visited in Friuli-Venezia Giulia, Stuckey and business partner, Chef Lachlan Mackinnon-Patterson, opened their first restaurant, Frasca Food and Wine, in August 2004 in Boulder, CO.

In 2004, Stuckey earned the MS Diploma from the Court of Master Sommeliers. In 2013, Frasca won Outstanding Wine Service at the James Beard Awards.

Chef Ming Tsai is the James Beard Award-winning chef/owner of Blue Dragon in Boston, Massachusetts. An Emmy Award-winner, Ming hosts PBS-TV's Simply Ming, now in its fifteenth season. Ming is the author of five cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, Ming's Master Recipes, Simply Ming One-Pot Meals and Simply Ming In Your Kitchen. Ming supports many charities including Family Reach, a non-profit whose mission is to provide financial relief and support to families fighting cancer, of which he is currently the President of the National Advisory Board. For more visit

Jason Wagner is the Wine Director of Union Square Cafe. Prior to joining Union Square Hospitality Group, Jason was the Partner, General Manager and Beverage Director of Fung Tu in Manhattan's Lower East Side. Under Jason's leadership, the restaurant received two stars from The New York Times and became a downtown wine destination. Before Fung Tu, Jason worked as the Wine Director at both Henri and The Gage in Chicago, where he simultaneously managed high-volume and fine-dining wine programs.

Jonathan Waxman is a native Californian whose family taught him an appreciation for food arts from an early age. He received the Grand Diplôme from La Varenne School in Paris and mentored with Alice Waters at Berkeley's legendary Chez Panisse before graduating to Executive Chef of Michael's in Santa Monica. In 1984 Jonathan made his mark in New York with the iconic Jams, which he followed up with a string of successes in New York, London and Napa Valley. Today, Jonathan is chef and owner of Barbuto in Manhattan's West Village and Jams in 1 Hotel Central Park. In 2014, he opened his Nashville restaurant, Adele's, and is a founding partner of Nashville's Music City Food + Wine Festival. Jonathan Waxman is the 2016 James Beard Award winner for "Best Chef, New York City". He was a judge on Bravo's Recipe for Deception and has appeared on two seasons of Top Chef Masters. He is the author of cookbooks, A Great American Cook and Italian, My Way. Jonathan currently lives in Manhattan with his wife and three children.

Laura Werlin, cheese &ldquoedu-tainer,&rdquo is one of the country's foremost authorities on cheese. She is a James Beard award-winning author and is a sought-after speaker and teacher. She is also a frequent television and radio guest and has been the host of instructive yet fun cheese-related videos on and She writes for national magazines including Food & Wine and is a regular instructor at The Cheese School of San Francisco.

When she isn't eating or teaching about cheese, she can be found jogging on the streets of San Francisco, where she lives, or hiking in the mountains, which she loves.

Once a respected and award-winning sommelier who reveled in the extravagance of princely pours, Josh now sips from the cups of carpenters in his never-ending quest for deliciousness and drinkability.

Co-founder of Best Cellars (and Jet Blue's first wine captain), Josh also works with companies such as Red Farm, Starr Events and Alain Ducasse Formation & Conseil in their pursuit of great wine and food experiences.

In late 2012, he debuted the retail concept, Best Bottles, on the Upper West Side of Manhattan. In February of 2016, Josh opened Suprema Provisions, a market, salumeria, wine bar and restaurant in the West Village devoted to all things delectable.

Josh is a featured speaker at many wine & food events across the country, and has authored a number of highly praised books, including 「Red Wine with Fish」 and 「Wine & Food: A New Look at Flavor」 — both published by Simon & Schuster. He is also a regular commentator on NPR/Public Radio International's The Splendid Table with Lynne Rossetto Kasper.

He likes thin-crust pizza, negronis made with amaro, and long walks on any beach not on Staten Island. Most mornings, you can find Josh hanging out at Tarallucci e Vino on 83rd and Columbus, reading The New York Post while sipping a cortado. Best to give him a wide berth until he finishes Page Six.

Kelli A. White is the Senior Staff Writer for GuildSomm. Prior to that, her work as a sommelier, first at New York City's Veritas and then at PRESS in St. Helena, has been covered by many of the wine industry's top publications, including Food & Wine, Vinous, The Wine Advocate, The Wine Spectator, the San Francisco Chronicle, World of Fine Wine, and Forbes in 2013 she was named one of Food & Wine's top sommeliers in the country. Her writing has appeared in World of Fine Wine, Robb Report, Sommelier Journal, Le Pan, and Vinous. At Vinous, Kelli was a key member of the maps team, and worked with famed Italian cartographer Alessando Masnaghetti to map many of the appellations of Napa Valley. In 2016, she was nominated for the highly prestigious Roederer Award for Best Emerging Wine Writer. Her book, Napa Valley, Then & Now, was released in November of 2015 and has received enormous critical acclaim, winning both the IACP award for Best New Wine, Beer, or Spirits Book as well as a Graphis design award. In 2011, she co-founded a small wine brand called Houndstooth and she also made a brief appearance in 2015's documentary Somm II: Into the Bottle. In October of 2016, Kelli led a wine tasting seminar at Fortune Magazine's Most Powerful Women's Summit in Laguna Niguel, CA. Most recently, she was nominated for Sommelier/Wine Director of the Year (2017) by Wine Enthusiast magazine.

David Wondrich is widely hailed as one of the world's foremost authorities on the history of the cocktail and one of the founders of the modern craft cocktail movement. The Senior Drinks Columnist for the Daily Beast, Dr. Wondrich (he has a PhD in Comparative Literature) is the author of countless newspaper and magazine articles (including almost 17 years' worth written as Esquire's Drinks Correspondent) and five books, including the hugely influential Imbibe!, the first cocktail book to win a James Beard award (2007 an expanded and thoroughly revised edition was published in April, 2015), and Punch, which came out in late 2010 to broad acclaim and did much to spark the current boom in punch-making. At present, he is immersed in the Oxford Companion to Spirits and Cocktails, a multi-year project. As a consultant, he has been involved in the creation of a number of spirits that are found on the backbars of practically every craft cocktail bar on the planet, from Ransom Old Tom gin to the award-winning Plantation Stiggins' Fancy Pineapple Rum. He is a founding partner in Beverage Alcohol Resource, America's leading advanced training program for bartenders and other mixologists, and a frequent guest lecturer at venues such as the Smithsonian Institute, the American Museum of Natural History and top bars on five continents and ships at sea. He lives in Brooklyn, New York.

Throughout a career spanning 30 years, Geoffrey Zakarian has made his mark as a chef restaurateur known for his sophisticated taste and signature style. As owner of The Lambs Club and The National in the heart of midtown Manhattan, as well as The National in Greenwich, Connecticut, Zakarian combines his classical culinary training and his eye for design in these unique restaurants. He also oversees the food and beverage program at The Water Club at Borgata in Atlantic City. In June of 2016, Zakarian made his West Coast debut, opening Georgie and The Garden Bar at Montage Beverly Hills. In February 2017, Zakarian launched two new restaurants, Point Royal and Counter Point, within The Diplomat Beach Resort in Hollywood, FL.

What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style.

Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award.

Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients.

A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.

Deb thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. These are real recipes for real people—people with busy lives who don’t want to sacrifice flavor or quality to eat meals they’re really excited about.

You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos).

And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins).

Foggy Ridge in the News

Archiving Orchards: Mod Society Greensboro interviews “unlikely Johnny Appleseed” Diane Flynt
Read article An Orchard In A Bottle: Speaking with heritage cidermakers including Diane Flynt,
Read article CONSUMER & RETAIL: “I’ll fall out of my apple tree when I’m 95”: Virginia’s Diane Flynt is the pioneer of Southern cider
Read article Cider Culture: 4 Women Making Waves in the Hard Cider World
Read article Cidercraft: “The veteran cidermaker turns her focus exclusively to the land. ”
Read article James Beard Foundation Award Nomination
Please join us in congratulating our own Diane Flynt on her Third James Beard Foundation Awards nomination for Best Wine, Beer or Spirits Professional!
See the 2017 finalist list
See 2016 nominations
See the 2015 finalist list Washington Post: “An American cider pioneer is signaling final call. Diane Flynt, founder of Virginia’s Foggy Ridge Cider, announced Nov. 9 that her current release will be her last.”
Read article The female chefs nominated for the James Beard Awards are on fire
Nominated in the Outstanding Wine, Spirits or Beer Professional category, Flynt was a female pioneer in the cider industry and in where she chose to plant her trees — planting cider apples in the Southern Appalachians in the late 1990s.
Read article Foggy Ridge’s Flynt Gets Prestigious Award Nomination
Tom Wark writes in The Cider Journal that “Flynt has been an inspiration to numerous cidermakers, cideries and writers like myself. The Foggy Ridge ciders are among the best in the country and the most consistent in their high quality.”
Read article On a Road Trip Through Virginia, Change Meets Tradition
Travel & Leisure writes about a visit to our end of Virginia. The writer wandered the Foggy Ridge orchard, feeling “tremendous tenderness for the gnarled trees, for their deep roots.”
Read article CiderCraft Magazine Reviews Foggy Ridge Pippin Gold
Read article Crafting Hard Cider
Vineyard & Winery Management Magazine profiles Diane Flynt and Foggy Ridge in their October 2016 issue
See Article Foggy Cider reviewed by The Wine Advocate
The Wine Advocate’s Mark Squires reviews Foggy Ridge Cider along with other fine ciders made with real cider apples.
Read article Cocktail Recipes from Foggy Ridge Cider in Victoria Magazine
A collection of cocktails for cider.
Read article Foggy Ridge Cider featured in Bon Appetit
Foggy Ridge Cider is one of 10 ciders featured that will turn any wine snob into a cider snob!
Read article Virginia Hard Cider featured in HOME Magazine
The story of cider is told from Colonial times to present as well as orchard to bottle. Learn more about local artesian cider producers and the best pairings with favorite fall dishes.
Read article />Crystal Palate Podcast Discusses Cider with Diane
Crystal discusses the history and evolution of the cider industry with Diane who reveals her secrets to making cider in the fine wine tradition
Listen to podcast />Wine Enthusiast features Foggy Ridge
Wine Enthusiast features Foggy Ridge Cider in their June 2016 profile of “Virginia’s Revolutionaries”
See Article The New York Times “Dry Cider, an American Favorite, Rebounds”
Foggy Ridge Serious Cider is picked as #1 in a taste test, November 8, 2013.
See the article on Wine Enthusiast Magazine recommends Foggy Ridge
Wine Enthusiast Magazine recipe of the month pairs with Foggy Ridge Pippin Gold Cider in their October 2013 issue.
Read the article (PDF, 871k) Local Palate features article by Diane Flynt
“Stand Facing the Orchard” focuses on the intricacies in producing a true orchard-based cider.
Read the article.

CBS Sunday Morning features Foggy Ridge
“Resurrecting the lost apples” looks at efforts to save heirloom apples, including an interview with Foggy Ridge’s Diane Flynt.
See the video
Fox WFXR interviews Diane Flynt
“Cidermakers Keep Busy During the Wintertime” sheds a light on how important the orchard and the apple varieties are in making award-winning ciders.
See the video on

More Press

/>Foggy Ridge Website Designer Receives Award
Congratulations to David Kerr for his recognition of excellence in interactive media for the Foggy Ridge website rebuild in 2015! Blue Ridge Travel Guide discovers Foggy Ridge Cider
Blue Ridge Travel Guide includes Foggy Rider Cider in it’s article about some of the most beautiful and delicious discoveries along the Blue Ridge.
Read the article here.

Culintro interviews Diane Flynt of Foggy Ridge Cider
Culintro talks with Diane Flynt about how her cider line stands out in their April 2015 issue.
See the article on

VA Cider Makers Serious About Their Craft
Robbie Harris interviews Foggy Ridge General Manger Sue Carter, Orchardist Eliza Greenmanand, and intern Megan McGuire on WVTF Public Radio.
See the article on Vineyard & Winery Management “Virginia Cider Industry Grows Alongside Wineries” spotlights Foggy Ridge Cider
In Vineyard & Winery Management‘s Fall 2014 issue, Foggy Ridge Cider is recognized for igniting an artisan cider movement in Virginia that now reaches across the country.
Read the article (PDF, 1.59mb) Beer and Brewing “Craft Cider: How The Pros Do It” features Foggy Ridge Cider
Beer and Brewing spotlights Foggy Ridge Cider in their Fall 2014 issue.
Read the article (PDF, 478k) Cider Craft “The Modern Founding Fathers of Cider” spotlights Foggy Ridge Cider
Cider Craft pays tribute to latter-day Johnny Appleseeds in their Spring • Summer 2014 issue.
Read the article (PDF, 1.16mb) Blue Ridge Country “Best of the Mountains” honors Foggy Ridge
Blue Ridge Country readers voted Foggy Ridge Cider “Best Mountain-Made Spirit.”
Read the article (PDF, 257k) Virginia Living features Foggy Ridge Cider
Foggy Ridge Cider was featured by Virginia Living in their “Best of Virginia 2013” issue.
Read the article (PDF, 301k) Virginia Living’s first annual “Made in Virginia Awards” honors Foggy Ridge
Foggy Ridge Cider was selected by Virginia Living as one of their favorite products of 2012.
Read the article (PDF, 474k) Martha Stewart Living recommends Foggy Ridge Handmade Cider
Foggy Ridge Cider is selected as one of the favorite American craft ciders profiled in the Martha Stewart Living November 2012 issue.
Read the article (PDF, 909k) The Washington Post features Foggy Ridge Cider
The October 2012 article, “Virginia cider, flavored by early America” features Foggy Ridge Cider in their profile of Virginia ciders.
See the article on The Washington Post. “Apple of My Eye”
Penthouse features Foggy Ridge Cider in the September 2012 issue profiling fall-friendly cider.
Read the article (PDF, 818k) Breathe features Foggy Ridge Cider
Breathe in the September 2012 issue features Foggy Ridge Cider in their hard cider spotlight.
Read the article (PDF, 884k) Food & Wine suggests Pippin Gold
The November 2011 Food & Wine lists Foggy Ridge Pippin Gold as a “Dessert Cider to Try.”
Read the article (PDF, 335k) Imbibe features Foggy Ridge Cider
Imbibe in the September/October 2011 issue features Foggy Ridge Serious Cider in their profile of American-made dry ciders.
Read the article (PDF, 624k) Esquire recommends Foggy Ridge Serious Cider
October’s Esquire lists Foggy Ridge in its roundup “The Best Hard Cider for Men. No, Really.”
Read the article (PDF, 195k) “Cider Houses Rule”
The October 2011Hemispheres magazine says small cideries like Foggy Ridge Cider are putting craft beer’s little brother back on the beverage map.
See the article on Hemispheres. Flavor spotlights Foggy Ridge
“Comfort Me with Apples” in the Late Summer 2011 issue spotlights Foggy Ridge First Fruit as “a perfect cider for summer-autumn food pairing.”
Read the article (PDF, 824k) Edible Piedmont features Foggy Ridge Cider
Foggy Ridge Cider is featured in the Harvest 2011 issue about easy to like hard ciders.
Read the article (PDF, 918k) Food & Wine spotlights Foggy Ridge
“Cider Sensation” in the September 2010 issue spotlights Foggy Ridge’s commitment to preserving heirloom varietals.
Read the article (PDF, 1033k) Richmond Magazine on Foggy Ridge Cider
Brandon Fox profiles Diane Flynt in “One Woman’s Mission to Bring Back Real Cider to Virginia.”
Read the article (PDF, 1237k) Garden & Gun profiles Foggy Ridge’s Diane Flynt
“The Hard-Cider House Rules” in the April/May 2010 issue profiles “how one woman chucked it all for a (hardworking) life among the apple trees.”
Read the article (PDF, 1277k) Gourmet reviews Foggy Ridge
From the November Gourmet: “The golden-hued ‘Serious Cider’ has a gorgeous nose and a perfect sweet-tart balance. ‘ Sweet Stayman’ is paler and slightly tannic, with nice fruit flavor.”
Read the article (PDF, 288k) Virginia Living profiles Foggy Ridge
“Hard Cider Lifts Spirits”: A profile of Foggy Ridge and Chuck and Diane Flynt.
Read the article (PDF, 388k) Saveur reviews Foggy Ridge
“Flavor of Fall” in the November 2009 issue says Foggy Ridge “cultivates more than 30 varieties of ugly and inedible cider apples, which are blended to yield beautifully balanced sparkling ciders.”
See the article on Bon Appétit Magazine features Foggy Ridge Cider
The May 2009 issue of Bon Appétit names Foggy Ridge Hard Cider “What to Buy” in Virginia in its “Best of the USA” Travel Issue.
See the listing (PDF, 907k) The Place Setting
Fred Sauceman’s third book to explore Appalachian foodways includes a chapter on Foggy Ridge Cider titled “Squeezing Spitters and Pippins.” Edible Blue Ridge profiles the Apple Corps
In their Winter 2010 issue, they cover the overwhelmingly positive response to Foggy Ridge’s Apple Corps
Read the article (PDF, 568k)

Cider Facts

A.J. Downing listed 133 apple varieties in Fruit and Fruit Trees of America

Joshua Lindley’s nursery in New Garden, NC offered 169 apples

Franklin Davis’s nursery in Staunton, VA listed 300 apples

Chef Michael Solomonov Launches New Web Series For A Taste of Israel

Israeli-born chef and restauranteur Michael Solomonov is known in Philadelphia and across the US for his innovative Israeli cuisine with a twist. Think lamb shoulder cooked in pomegranate juice at his flagship eatery Zahav, kale baba salad (kale mixed with baba ghanoush, a creamy eggplant-and-tahini-based Levantine appetizer) at skewer house Laser Wolf, and a Whoopie pie filled with labneh (strained yogurt) at Israeli bakery and cafe Kfar.

In the past year, the five-time James Beard award winner has had to get especially creative as the restaurant industry across America (and the world) took a hit, with many eateries restricted to takeout orders and outdoor dining during the coronavirus pandemic – Solomonov’s award-winning eatery Zahav included.

Overhead shot of the delectable dishes at Zahav. Photo by Michael Persico.

Solomonov is up for the challenge, though. He and business partner Steve Cook teamed up with American Express to place a group of heated yurts, traditional camping-style tents, outside Zahav. The yurt village is surrounded by pictures of special places in Israel, like the ancient port city of Jaffa, and comes with a $90-per-person prix fix five-course dinner featuring an array of delicacies popular in Israel, including Turkish hummus with laffa and chraime, a North African tomato-pepper and fish stew.

Then there’s “Bringing Israel Home,” a new 16-part web series on Vimeo where Solomonov chats online with Israeli friends and guests about Israeli cuisine and what he’s been missing about the country.

The second half of each episode features Solomonov cooking a special Israeli dish in his own kitchen .

Chef Michael Solomoniv makes fish schnitzel in one episode of his new web series focused on Israeli cuisine. Courtesy

“I’ve been cooking more in my house than I ever have in my life,” he tells NoCamels in a virtual interview from his Philadelphia home. “It was like, ‘Wow, this is pretty fun. And I’m pretty good at it.’ And I felt like I was just missing going back home.”

Israel has extended the suspension of all passenger flights to and from Israel until February 20, due to mounting fears over infectious coronavirus variants from South Africa and the UK. Even prior to the flight ban, few flights into Israel were coming in and passengers were required to follow strict quarantine measures at home or in coronavirus hotels.

This made a trip to Israel for Solomonov and company not possible for the time being.

“I had a couple culinary tours that were canceled,” he says, “A trip with the kids — I’d bring them every summer, my boss, and it’s hard to be away from it.”

Solomonov typically brings his sons to visit Israel every summer for about two weeks to “connect with part of their identity.”

“We’re not doing a ton of touristy stuff. I like to just be in Kfar Saba and walk up and down the streets and go into a playground or go to the beach in Herzliya. I miss that. I miss the smells. I miss the energy. I miss senior citizens playing shesh besh (Israeli backgammon) at midnight on the street corner. I love that.,” he tells NoCamels.

The ambiance at Michael Solomonov’s Zahav restaurant. Photo by Michael Persico.

For Solomonov, interviewing guests on his show is a chance to reconnect with the Israel that he has not seen in the past year.

His first episode, broadcast on January 13, included conversations that explored Israel’s diversity with Via Sabra tour guide Avihai Tsabari and Haaretz food journalist Ronit Vered. In the second episode, Young Judean students in their gap year in Israel showed viewers pictures from their adventures and talked about the new Israeli foods they now liked to make. Other episodes included exploring the port city of Akko (Acre) with Tsabari and Akko chef Osama Dalal, talking about Yemenite traditions with Yemen Blues lead singer Ravid Kahlani, and getting to know Israeli bakeries with legendary baker Uri Scheft, an episode that premiered this week.

With the accompanying cooking segment in each episode, Solomonov shares recipes for dishes like chicken thighs with kumquats, fish schnitzel with kataifi, and Yemenite soup. He made bourekas with Scheft by hand stretching phyllo dough. All recipes are available to viewers ahead of each show, in collaboration with Jewish Food Society. (They can be viewed on the JFS site.)

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The bourekas at Solomonov’s bakery and cafe Kfar. Photo by Michael Persico.

Future guests will include Israeli actor Sasson Gabbay, popular singer Denis Lloyd, cookbook author Adeena Sussman, television personality Amit Aronson, Israeli chef and food journalist Ruthie Rousso, representatives from Leket, the National Food Bank of Israel, Yonatan Borovitz, head chef at Ramat Aviv-based restaurant M25, and Asaf Doktor, a Tel Aviv restauranteur who owns popular Tel Aviv eateries Haachim, Dok, and Abie.

In March, one special episode will be dedicated to Solomonov’s brother David, who was killed by a sniper near the Lebanese border in 2003 while serving in the Israel Defense Forces and three days shy of his release from the military. His birthday would have been March 6, Solomonov says.

Chef Michael Solomonov. Courtesy

“We’re going to have a little tribute to him, which I think is important. I don’t know how I’m going to not cry for an hour. But those parts of Israeli society, I think, are important to share,” he says.

Solomonov, who was born in G’nei Yehuda, Israel, but raised in Pittsburgh, has found that cooking is a better way to respond to the death of his brother. At 18, Solomonov worked at a bakery in Israel, then moved on to culinary school in Florida and eventually worked in Philly at an Italian restaurant called Vetri. But he didn’t get serious about cooking as a career until after his brother’s death in 2003.

Hummus with Matbucha. Photo by Alexandra Hawkins

That was when he decided to change his focus to Israeli and Jewish cuisine, in part to remember his brother and country of origin. He met financier and current business partner in Steve Cook in 2006.

Things weren’t as great as they looked on the outside. As his Israeli cuisine-based restaurant Zahav opened in May in 2008, a little more than five and a half years after the loss, Solomonov was working through an addiction problem. With the help of family and friends, like Cook, he turned his life around and focused on building cafes, bakeries, and restaurants.

Get your hot and fresh donuts at Federal Donuts. Photo by Michael Persico.

Today, he owns eight restaurants through CookNSolo, a partnership with Cook, including Zahav, the restaurant that is said to have spearheaded Israeli cuisine in the US and has earned Solomonov five James Beard Foundation awards. There’s also his Israeli bakery and cafe, Kfar, his classic Israeli hummusiya Dizengoff, his Israeli grill Laser Wolf, the Israeli street food and sandwich shop Merkaz, the world’s first fried chicken and donut shop Federal Donuts, falafel shop Goldie, and Abe Fisher, a restaurant serving up Eastern European dishes of the Jewish diaspora.

The Israeli salatim at Laser Wolf. Photo by Michael Persico.

In 2015, he has also co-authored a cookbook titled “Zahav: A World of Israeli Cooking,” based on his famous restaurant. The book showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. It won the 2017 James Beard best “International” cookbook award and the James Beard “Book of the Year” Award.

But when asked how his restaurants have become so popular in the US, he’s quick to take the focus off himself and put it back on the cooking.

The short rib at Abe Fisher. Photo by Alexandra Hawkins.

“There’s a lot of juice in Israeli cooking,” Solomonov tells NoCamels, “There’s a lot of spirit and conflict and commonality and I think that Americans like that. It’s a huge range. The tapestry of different flavors and culture is reminiscent of American cooking because we have a ton of immigrants here.”

“When you wanted to be a chef in the US, back in the day, you’d work in fancy restaurants. You’d go to Europe. You’d do molecular gastronomy, really tight beautiful plates, and so forth,” he adds.

“Every time I would go back to Israel, we’d go to this shipudiya (skewer house) called Busi in Schunat HaTikva, which is just a normal restaurant in Israel. I’d get off the airplane and we’d go there and eat. And I’m like, ‘Why aren’t we doing this? We have to do this in the States.'”

Bringing Israel Home airs weekly on Wednesday nights at 8pm EST through April 28.


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