It was just last week that we here at Star Talk broke the news about the upcoming season of Food Network Star, which kicks off on Sunday, June 4 at 9|8c. Among a crop of talented hopefuls judge-mentors extraordinaire Bobby Flay and Giada De Laurentii...
Sugarfina sure knows how to spot a trend, capture it in candy and conjure a coast-to-coast, crazy-big appetite for its toothsome, tastefully packaged creations. People went crazy for those rosé gummy candies the high-end candy company introduced last summer; the pink-wine-infused sweets sold out in under two hours and launched a wait list thousands upon thousands of eager buyers long.
Then again, sometimes even Sugarfina’s idea-meisters may not realize just how hungry the public is for one of their high-concept confections. See again, those pink-wine-infused gummies – but also, the company’s latest groundbreaker: “Green Juice” Bears, billed as the first of their kind.
TV actors have the Emmy Awards, movie stars the Oscars and Broadway greats the Tonys. For chefs, restaurateurs and food-media professionals, it’s all about the James Beard Foundation Awards. Each year the Foundation celebrates not only the newest, best eateries and the talent that helms their kitchens, but also the esteemed cookbook authors, journalists, TV personalities and digital videos that make up the ever-growing food-media industry. Just days before next week’s James Beard Awards Gala (taking place Monday, May 1 in Chicago) at which the restaurant and chef awards will be bestowed, the most-respected names in the publishing, television and digital worlds came together for the Media Awards in New York City Tuesday night.
For Travel Channel’s own Andrew Zimmern, the ceremony was both a business dinner — he hosted the jam-packed event that featured an elegant dinner prepared by previous James Beard Foundation Award-winning chefs — and a time to revel in his own work in media as well. He was nominated in two categories, including the prestigious Outstanding Personality/Host category, in which he ultimately took top honors for his multiple programs on Travel Channel: Andrew Zimmern’s Bucket List, Andrew Zimmern’s Driven by Food and Bizarre Foods with Andrew Zimmern. Through tears Andrew thanked the team at Travel Channel and his family, and he explained what drove him to share the world’s (most-unique) food through his experiences. “What I really wanted to do was make a show about people and about a quality in the world that seemed to be having it less and less of it all the time,” he said, “and telling stories about the things that brought us together rather than the things that divided us.”
In this star-studded Chopped Star Power tournament, 16 stars from the web, sports, comedy and Hollywood competed over four preliminary rounds, but only four advanced to the grand finale. Returning winners Jodi Lyn O’Keefe, Jonathan Sadowski, Paige VanZant and Lazarus Lynch came back to the competition with the hopes of winning the title and $50,000 for charity. After cooking through three rounds of mystery baskets, one star emerged the brightest.
I scream, you scream — and sometimes we all really scream while eating ice cream because … brain freeze.
That sudden, short headache that hits right when we’re eating or drinking something super-cold — which is actually called sphenopalatine ganglioneuralgia in scientist speak — is our body’s way of telling us to slow down, Wake Forest Baptist Medical Center neuroscientist Dwayne Godwin, Ph.D., explained in a 2013 news release.
Humble beginnings often lead to great ends. Daniel Doyle, executive chef and managing partner of Poogan’s Porch and Poogan’s Smokehouse, and Joseph Carr, founder of Josh Cellars, both started at the bottom in their first restaurant jobs: Dan as a dishwasher and Joseph as a bus boy. Since those early days, both have ascended in the ranks of the culinary and wine worlds. Together, they’ve collaborated on the ultimate comfort food pairing of short ribs and Josh Cellars Legacy red blend. It’s a combination that pays homage to their down-to-earth roots while elevating a rustic dish.
Now that we’re squarely in the middle of spring, it’s time to step things up in the kitchen. Our inspiration for this round is none other than Iron Chef Geoffrey Zakarian. As many of GZ’s recipes show, it can be easy and worthwhile to incorporate seasonal ingredients in your cooking, like peas and rhubarb, and elevate dishes with pantry essentials. Here are 6 dishes to add to your repertoire this season.
GZ adds layers of flavor to the pork chops throughout the cooking process, seasoning with coriander and cumin, basting the pork chops in butter with garlic and tarragon, and serving with a mustard sauce. Radishes, peas and dill add a fresh element to the dish.