The world's premier culinary college and Chef Thomas Keller recently joined together to raise more than $500,000 for student scholarships. The Culinary Institute of America's first annual Thomas Keller Golf Classic was held June 11 and 12 at the newly opened CIA at Copia and Silverado Resort and Spa in Napa.
For Edmund’s Oast brewpub in Charleston, South Carolina, supporting an annual beer festival is a way to generate traffic throughout an entire weekend. This year’s Brewvival, held on February 25, marked the eighth year of the event and is credited with bringing more than 1,000 beer enthusiasts into the city.
From July 9—13, more than 1,000 chefs and culinary professionals will convene in Orlando, Florida, for five days of hands-on workshops, live demonstrations and educational seminars on the latest industry trends at Cook.
General Mills Foodservice announced that Jennifer Shearer, co-owner of Press Bistro in Johnstown, Pennsylvania, is the Grand Prize Winner in the 3rd Annual Neighborhood to Nation Recipe Contest, celebrating independent family or “neighborhood” restaurants and the one-of-a-kind dishes that reflect their local flavor.
A decade ago, spurred by a nod from the Atlanta Journal-Constitution that they were a runner-up for Atlanta’s “best barbecue,” Jonathan Fox and his brother, Justin, transformed their small catering outpost, Fox Bros.
Hundreds of lamb-loving fans gathered at Eastern Market for the Washington D.C. Lamb Jam BBQ Bash on June 5. Chef Rob Sonderman of The Federalist Pig won the hearts and appetites of both judges and attendees, winning both Best in Show and People’s Choice awards with his smoked American lamb shoulder, crispy hoe cake, charred corn esquites, grilled pineapple relish, watermelon radish and herb salad, red chile salsa.
From June 19 through June 25, a sea of the region’s best restaurants and grocers will showcase unique dishes and products featuring one of Alaska’s unsung, yet delicious, seafood heroes during the third annual Alaska Herring Week.
The new King of Mississippi Seafood was crowned recently during the eighth annual Mississippi Seafood Cookoff, sponsored by the MS Department of Marine Resources. The American Shrimp Processors Association Chef Advocate, Chef David Dickensauge of Corks and Cleavers restaurant, located in Gulfport, Mississippi, and Bay St.
Six months after opening her restaurant, Chef Amy Brandwein launched an off-site catering business. It was a good move. Now, catering constitutes 5 percent of Centrolina’s revenue, but that’s not why she started it.
P.J.W. Restaurant Group announced that Bob Platzer, president and CEO, has been awarded the Ernst & Young Entrepreneur Of The Year 2017 in Greater Philadelphia. Ernst & Young’s Entrepreneur Of The Year is the world’s most prestigious business award for entrepreneurs and celebrates individuals who demonstrate excellence and extraordinary success in areas such as innovation, financial performance and personal commitment to their businesses and communities.
Internationally renowned chef Jeremiah Tower will be one of the special guest chefs at the inaugural CRAVE NW culinary festival which will take place June 15-18 at CenterPlace Regional Event Center in Spokane Valley, Washington.
For one night only, Friday, June 23, Chef Mario Batali and Joe Bastianich’s flagship New York City destination, Babbo Ristorante e Enoteca, will stage a pop-up dinner at B&B Ristorante at The Venetian in Las Vegas.
Metropolitan Washington BBQ & Grilling Week presented by Restaurant Association Metropolitan Washington (RAMW) sweeps the greater Washington region for the first time this summer, with over 25 restaurants presenting fixed price menus to satisfy barbecue cravings.
The Industry Fund calls on all Atlanta waiters and waitresses to participate in the first Waiters’ Race Atlanta on July 14 at 5:30 p.m. at The Shops Buckhead Atlanta.The event will celebrate the excellence, dedication, hard work and discipline of the more than 230,000 food preparers and servers who work in the metro Atlanta restaurant industry and benefit The Giving Kitchen (TGK).
The North Carolina Restaurant & Lodging Association is proud to announce its second annual NC Chef Showdown, featuring the talents of chefs and pastry chefs from across the state. The association is currently seeking North Carolina chef applicants for the competition today through May 31.