Hot off the heels of Georgia-based chef Hugh Acheson, Seaport District NYC’s Seaport Food Lab welcomes another Southern chef, two-time James Beard Foundation Award-winning Alon Shaya. The Executive Chef and Partner of New Orleans’ acclaimed Domenica, Pizza Domenica, and his namesake, Shaya, Alon will offer a menu reflective of the latter, which received the James Beard Foundation Award for Best New Restaurant in 2016, and has also been recognized as one of the country’s best restaurants by Bon Appétit, Food & Wine, Saveur, Eater.
The James Beard Foundation announced that tickets for the fifth anniversary year of the Taste America national culinary tour are now on sale at jamesbeard.org/taste-america-tickets. The cross-country program will heat up this fall in 10 dynamic culinary destinations including Austin, Boston, Chicago, Kansas City, Los Angeles, New Orleans, Philadelphia, Phoenix, San Francisco, and Seattle.
Restaurant Association Metropolitan Washington (RAMW) is pleased to announce the restaurants who will be participating in Summer Restaurant Week from Monday, August 14 to Sunday, August 20, easily searchable at www.
Held at the Chicago Illuminating Company on May 21, the Championship BBQ and Cookout benefitted José Andrés’ World Central Kitchen and the Greater Chicago Food Depository. The event was hosted by Barbara Mathias and Beverly Stephen of Flavor Forays and by FSR and QSR magazines of the Food News Media publishing group.
Gunshow’s “Hired Guns” dinner is back on August 6 with New Orleans sensation, chef Justin Devillier cooking alongside chef/owner Kevin Gillespie and executive chef Joey Ward. Devillier is the chef/owner of La Petite Grocery and Balise in New Orleans and winner of the 2016 James Beard Foundation Award for Best Chef: South.
Women of the Vine & Spirits, a leading trade alliance devoted to the advancement of women in the alcohol beverage industry and advocating for diversity initiatives will facilitate the first of its kind gathering of top male and female executives in the alcohol beverage industry for its inaugural Executive Summit, held September 13, at City Winery in New York City.
The 5th Annual Menus of Change Leadership Summit opened on June 20 by reflecting back on all that the initiative has accomplished to date. This includes calling on the culinary profession and foodservice industry to use menu and recipe design as a main lever for delivering healthier, more sustainable, and delicious food and to reconsider the role of protein in favor of adopting plant-forward culinary strategies.
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.