Fruit : TRAVEL/FOOD

Grub Street: 2022 James Beard Award Winners: The Full List

Chicago restaurants, Chicagoland Area, Chinese, Elegant dining, Farm-to-Table, Farm-to-Table Restaurant, Fruit, Historic Restaurants, Home bakers, Indian Food, MasterChef, Plant Powered, Podcasts, Regional & Ethnic, Seasonal Recipes, Southern cuisine, Vegetarian

Grub Street: 2022 James Beard Award Winners: The Full List. https://www.grubstreet.com/2022/06/2022-james-beard-chef-and-restaurant-award-winners-full-list.html

Country Fair: Nostalgic Blue Ribbon Recipes From America’s Small Towns

Family Excursions, Farm-to-Table, Fruit, Home bakers, Home Town Fun, Southwest Michigan Symphony Orchestra

There was a time when I would visit several county fairs each summer, taking in the delights of fair food, visiting the Home Economics buildings where pies, cakes, cookies, and all manner of sweets were on display along with jars filled with pickled veggies, fruits, and even meats, and freshly picked fruits and vegetables. It was in short, entire rooms filled with the cooking and farming traditions that date back centuries.

The county fair tradition is woven into the fabric of nearly every American community across every small town. However, the all-American state and county fair tradition is not all carnies, corn dogs, cotton candy, and apple pie. The fair is a place for communities to come together and share some of the most meaningful moments in life that can evoke affection and nostalgia.

Best-selling author and winner of the Gourmand Cookbook Award (2018), Liza Gershman captures this long held tradition in her newest book — County Fair: Nostalgic Blue Ribbon Recipes from America’s Small Towns Listed as one of the Top Ten Best Books About Food in 2021 by Smithsonian Magazine, Gershman’s book is a visual feast that is jam-packed with the images, stories, and voices of the folks in the tightly knit communities who celebrate this unique slice of Americana each year.

In partnership with Images Publishing, Gershman beautifully illustrates the county fairs throughout the book with stunning color photographs of food, vintage, and retro ephemera. Highlighted here are close to 80 Blue Ribbon–winning recipes from across America’s heartland as well as interviews, from tastemakers behind each region.

From homemade pies and cakes to jams, jellies, pickles, preserves, sweets, to the classic apple pie, chip chocolate chipper, lemon meringue to unique snickerdoodles and chokecherry jelly, Gershman brings us prize-winning regional specialties from all 50 states, as well as ample 4H and FFA livestock events — secret tips for stocking your pantry, and recipes that embodies the legacy of an American institution.

“Fairs have always been a passion, and imagery of carnival games and Americana decorate my mind,” says Gershman. “The cacophony of the Big Top and the midway –packed full with myriad colorfully themed games, amusement rides, and food booths–entice visitors; the scents from the farm overwhelm; the sweetest pink cotton candy aromas wafting through the air. Certainly, I’ve fallen in love at the fair, been amazed and awestruck by crafts, and delicacies, and community coming together as one.

“This book was made with love during the pandemic. It took a village, as best projects do, and I was so fortunate to have the help of many friends and family lending a hand to this book. Pages include my mother’s watercolors, award-winning recipes from loved ones, and portraits of many of my wonderful growing fairy-godchildren.”

Let County Fair be your travel guide, state by state, sharing the most-loved recipe from each region. This book is not only recipes though; the photographs capture the energy of the carnival games and rides we all know and love.

About the author

Best-selling author and Winner of the Gourmand Cookbook Award (2018), with a master’s degree in English & American Literature and a photography degree, Liza has nearly two decades of industry experience working in all facets of commercial and editorial photography and writing. Liza’s 19 published books and hundreds of newspaper and magazine stories have enhanced her storytelling abilities in her extensive professional background, which includes Creative Direction, Art Direction, Producing, Event Production, Wardrobe, Prop and Set Styling.

A storyteller in all mediums, Liza specializes in Lifestyle, Food, and Travel. Her passion for people, culture, and cuisine has taken her to more than 55 countries and 47 U.S. states during her career. Liza’s 12th book, Cuban Flavor, garnered numerous accolades, and has been touted on CBS and in National Geographic, Travel & Leisure, Budget Travel, NPR, and many additional local and national publications and radio shows. Liza was honored to speak for Talks At Google, and on the prestigious campuses of Twitter, Oracle, and Disney, among others.

As a photographer and art director, Liza teaches, writes, and presents for such celebrated companies as Creative Live and Canon USA. She was honored to be selected to nationally launch the 6D for Canon, and the T6. Prior to that, she worked as the in-house Senior Digital Photographer for Williams-Sonoma and continues to freelance for clients such as Goldman Sachs, Hyatt Hotels, Restoration Hardware, Safeway, Party City, Getty Images, Airbnb, and Visa. In 2010, Liza was Governor Jerry Brown’s campaign photographer, and in 2014 was a photographer for the RedBull Youth America’s Cup.

Lisa was a regular contributor to the San Francisco Chronicle Travel Section, writing tips on top destinations for a monthly column called “5 Places” She continues to write about travel, food, and culture in articles and book form. Many of Liza’s notable clients include celebrity chefs, restaurants, wineries, beverage brands, fashion brands, spas, and hotels.

Recipes

The following recipes are courtesy of Liza Gershman’s County Fair.

Whiskey Sour Cocktail Jelly

Terry Sennett, Blue Ribbon Prize

Duchess County Fair, New York State

6 tablespoons bottled lemon juice
6 tablespoons bottled lime juice
4 1/2 cups sugar
1/4 cup bourbon
4 to 6 ounce package boiled liquid fruit pectin
5 five maraschino cherries with stems
5 fresh orange slices

In a heavy pot stir together the juices, sugar, and bourbon. Cook over high heat until the mixture comes to full rolling boil, stirring constantly.

Quickly stir in the pectin. Return to a full rolling boil and boil hard for one minute, stirring constantly. Remove from heat, quickly skim off foam with a metal spoon. Place one cherry and one orange slice into each hot sterilized jar.

Ladle hot jelly into jars, leaving 1/4 inch headspace. Wipe jars and rims, adjust lids, and screw bands. Process filled jars in a boiling water canner for five minutes.

Buttery Peach Toffee Pie

Inspired by Emily Sibthorpe-Trittschler, Blue Ribbon Pie

Michigan State Fair

Graham cracker crust see recipe below
5 cups sliced Peaches
3/4 cup sugar
3 tablespoons flour
2 tablespoons quick cooking tapioca
1tablespoon butter flavor
16 toffee candies

Preheat oven to 350 degrees.

To make the filling combine peaches, sugar, flour, tapioca, and butter flavor.

Grind the candies thoroughly in a food processor until crumbs. Stir crumbed crumbled candy into peach mixture.

Line the bottom pie crust with mixture. Add top pie crust and seal. Cut vents and top crust. Bake for 45 minutes or until golden brown.

Graham cracker crust

Simply double this recipe for a double pie crust

1 3/4 cup Graham cracker crumbs
1/4 cup brown sugar
1/4 cup on salted butter, melted

Mix ingredients together until mixture has the consistency of wet sand. Press into a 9 inch pie dish or tart pan, using the back of a flat measuring cup or drinking glass to ensure a flat and even bottom. Bake at 375 degrees for seven minutes before filling.

Zucchini Cream Pie

From Suzanne Heiser’s mother’s recipe box via Norma Malaby, a favorite cousin from Kokomo Indiana.

Indiana State Fair Indiana

Graham cracker crust (see recipe above)
1 cup cooked zucchinis
1 cup sugar
1 cup evaporated milk
2 tablespoons flour
2 tablespoons butter
1 egg
1 teaspoon vanilla extract
Cinnamon or nutmeg to sprinkle on top

Preheat oven to 425 degrees.

Puree zucchini and continue with other ingredients except sprinkle spices. Poor in an unbaked pie shell and sprinkle top with cinnamon or nutmeg. Bake 20 minutes at 425 degrees then reduce oven heat to 350 degrees and continue to bake until done and the filling is set.

Apple Cake

inspired by Kathy McInnis, Blackwood New Jersey.

County 4H Fair New Jersey

3 cups flour, unsifted
2 cup sugar
1 cup vegetable oil
4 eggs
1/4 cup orange or pineapple juice
2 1/2 teaspoons vanilla extract
3 teaspoons baking powder
3 to 4 apples, sliced
2 teaspoons ground cinnamon divided in half
8 teaspoons sugar divided in half

Place flour sugar oil eggs juice vanilla and baking powder into a bowl in order given, beat until smooth.

Place half the batter into a well-greased pan. Arrange some apple slices on top of batter. Sprinkle with cinnamon and additional sugar. Pour in the rest of the batter and repeat apple slices and cinnamon and sugar. Bake at 325 degrees for about 90 minutes. Cool in pan.

The Modern Table: Kosher Recipes for Everyday Gatherings

Fruit, Jewish Cookery

This Passover, which is celebrated from April 15^th and April 23^rd , Kim Kushner shows us how to create memorable meals with her latest cookbook The Modern Table: Kosher Recipes for Everyday Gatherings.

A culinary educator as well as mother of four and author of three other bestselling cookbooks on kosher food, Kushner is one of the leaders in redefining kosher cuisine. The term kosher means fit and is used to describe any foods that comply with a strict set of dietary rules called kashrut. Not all Jewish people follow a kosher diet but for those that do, Kushner works at making the cuisine vibrant and tasty. She does this by emphasizing seasonal and fresh Mediterranean-style dishes.

Kosher

As she noted in a previous cookbook, “if the title didn’t say kosher, nothing in this book would make you think it was kosher. This isn’t a kosher cookbook that happens to be great–think of it as a really awesome cookbook that just happens to be kosher.”

Kushner’s cooking background is complicated which contributes to the many ingredients and flavors found in the recipes she’s created. She was raised in Montreal and taught to cook by her mother who was from Morocco. She spent summers with family in Israel which added another level to her culinary influences. Overall, her cultural identity and heritage is Ashkenazi-Canadian.

Kim Kushner Cuisine

A graduate of the Institute of Culinary Education in Manhattan, Kushner worked at developing recipes for both Food & Wine and Chile Pepper magazines and has appeared on the Today Show and been featured in numerous newspapers and on TV. 17 years ago, she launched Kim Kushner Cuisine and now teaches cooking around the globe.

Passover Meals

“When it comes to Passover cooking, I stick to bright and seasonal ingredients and keep it simple and modern,” she says about her approach to kosher holiday cooking. “Fresh, colorful salads, simply grilled fish and slow cooked meats using garlic, lemons and fresh herbs can take you a long way. “

Whether we celebrate Purim or Passover or not, incorporating some of Kushner’s recipes into our own cooking repertoire is a way of expanding another cuisine into our daily lives and an entrée into the flavors and traditions of a different cuisine and culture.

Kushner makes it easy to do just that. Each of the instructions for her dishes offers an introduction as well as tips in the cooking process making these easily accessible recipes even more so for home chefs.

Recipes

Berry Frosé

Serves 4–6 people

2 cups assorted berries
1 (750-ml) bottle rosé wine
2 cups ice
Fresh mint or basil leaves, for garnish

Place the berries, rosé, and ice into a blender. Blend on high speed, until ice is slushy and ingredients are well incorporated. Transfer to chilled glasses and garnish with mint or basil.

Tips

Get Organized Chilling the glasses in the refrigerator or freezer for 30 minutes before serving keeps the frosé slushy and cool.

Optional Frosé can be served in chilled shot glasses as a fun party treat.

Substitutions Frosé can be made with white wine or Moscato.

Sliced Citrus with Pistachio Dust

What in God’s name is pistachio dust? Exactly as it sounds. Pistachios are chopped ultrafine until they transform into a bright green magical dust that adds incredible flavor to ordinary foods such as oranges and grapefruit. Sometimes the simplest desserts are the most loved.

Serves 6

1/4 cup shelled and unsalted roasted pistachios, finely ground

6–8 assorted citrus fruits (oranges, clementines, tangerines, grapefruit, or pomelos)

Using a sharp knife, slice off the top and bottom of the citrus fruit, just far enough to expose the flesh. Place the fruit, cut-side down, so that it is sturdy on your cutting board. Cut away the peel and as much of the white pith as possible by following the citrus’s shape. Turn the fruit on its side and slice into 1/8-inch-thick slices. Repeat with the remaining citrus.

Arrange the citrus on a large platter, slighting overlapped. Sprinkle 1–2 tablespoons of pistachio dust over the citrus slices. Serve immediately.

Tips

Make It Ahead The citrus fruit can be sliced in advance, covered, and stored for up to 3 hours in the refrigerator. Sprinkle the pistachio dust just before serving.

Storage Pistachio dust can be stored in a small glass jar in your pantry or freezer for up to 3 months.

Garlic-Confit Chicken with Lemon and Thyme

“Confit” comes from the French word confire, meaning “to preserve.” Slow-cooking garlic in oil creates a rich yet mellow flavor. For this recipe, you’ll need to first prepare the garlic confit with lemon and thyme, and then add the chicken to cook in the confit.

Garlic confit can be used as a condiment, so I always keep a jar of it in my refrigerator. Once you have the garlic confit on hand, you can have a delicious meal on the table in a fraction of the time.

Ready in 1 hour and 50 minutes

Serves 4–6

20 cloves garlic, peeled
1 lemon, very thinly sliced and pips removed
5–6 sprigs thyme
1/2 cup extra-virgin olive oil
1 (3-lb) whole chicken, cut into 8 pieces, skin on and bone in, trimmed of excess skin and fat
Kosher salt and freshly ground black pepper
2 tablespoons balsamic vinegar
2 teaspoon honey

Preheat oven to 325ºF.

Combine garlic, lemon, and thyme into a baking dish that is large enough to hold the chicken. Pour in olive oil and bake, uncovered, for 35 minutes, until garlic has softened. Set aside for 10 minutes to cool slightly. Increase the oven temperature to 375ºF.

Generously season chicken with salt and pepper. Using your hands, rub vinegar and honey over the chicken.

Using a wooden spoon, move the garlic mixture to the sides of the baking dish to create a space in the center. Add the chicken to the center of the dish and spoon the garlic mixture on top of the chicken.

Cover with an ovenproof lid or aluminum foil. Bake for 40 minutes. Uncover the dish and bake for another 20 minutes, until the chicken is cooked through. Discard thyme and serve.

Tips

Get Organized To save time, use store-bought peeled garlic.

Substitutions You can experiment with different herbs.

Omissions Garlic confit can be prepared with or without the lemon and thyme.

Make It Ahead Garlic confit with lemon and thyme can be prepared, cooled, and stored in a glass jar with a tight-fitting lid for up to 2 weeks in the refrigerator. Before use, bring the confit to room temperature to liquify the oil.

Make It Ahead Garlic-Confit Chicken with Lemon and Thyme can be assembled, marinated, and stored in the refrigerator for up to 24 hours. Bring to room temperature before cooking.

Reheat Garlic-Confit Chicken with Lemon and Thyme can be reheated, uncovered, in a 350ºF oven for about 10 minutes.

Mashed Potatoes with Onion Crème

Some of the best mashed potatoes are loaded with butter and heavy cream, but you can make an equally delicious dairy-free version that won’t compromise flavor. The star of this show is the caramelized onion. Laced in mashed potatoes, the puréed “onion crème” imparts an intense creaminess and a pronounced depth of flavor.

Ready in 40 minutes

Serves 6

2 tablespoons light olive oil
3 yellow onions, thinly sliced
8 Yukon Gold potatoes, scrubbed, peeled, and quartered
1/2 teaspoons kosher salt, plus extra to taste
2–3 tablespoons extra-virgin olive oil
Freshly ground black pepper

Heat the light olive oil in a large nonstick skillet over medium-high heat. Add onions and reduce heat to medium. Sauté for 10–15 minutes, until softened and caramelized. Set aside to cool.

Transfer onions to a food processor or blender and purée for 1–2 minutes, until smooth. Transfer to a small bowl and set aside.

Place potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to medium. Cover and cook for 15–20 minutes, until they can be easily pierced with a fork. Drain.

Return potatoes to the saucepan and cook over medium heat for 2 minutes. This is called “pan-drying.” Stir in the onion crème, then mash the potatoes and onions together. Season generously with salt and pepper and mix.

Drizzle the extra-virgin olive oil over the mashed potatoes and serve immediately.

Tips

Get Organized “Pan-drying” is a cooking technique where boiled potatoes are cooked in a dry pot for a few minutes to remove moisture and “dry out” the potatoes.

Make It Ahead Onions can be sautéed and puréed in advance and stored in the refrigerator for up to 7 days or in the freezer for up to 1 month.

Make It Ahead Potatoes are best mashed just after cooking and can be mashed 2 hours in advance of serving.

Reheat mashed potatoes in a saucepan over medium heat for 5–10 minutes. You may need to drizzle a little extra-virgin olive oil for added creaminess.

Chewy and Nutty Flourless Chocolate Chip Cookies

Ready in 20–25 minutes

Makes about 2 dozen cookies

1 cup finely chopped walnuts
1 cup finely chopped pecans
3/4 cup sugar
1 egg
1 tablespoon vanilla extract
Pinch of kosher salt
1/2 cup mini chocolate chips or finely chopped chocolate

Preheat oven to 350ºF. Line two baking sheets with parchment paper.

In a medium bowl, combine nuts, sugar, egg, vanilla, and salt and mix well. Stir in the chocolate.

Using a small ice-cream scooper, scoop small mounds of the mixture onto the prepared baking sheets, evenly spacing them two inches apart. Bake for 15–20 minutes until lightly golden. Set aside to cool completely. The cookies will harden as they cool.

The above were excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears. Copyright © 2022 by Kim Kushner. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

The Unofficial Bridgerton Cookbook

Elegant dining, Fruit

Didn’t receive an invitation to dinner at Lady Granville’s nor to Lady Danbury’s party? They must be lost in the mail. And no, you didn’t enjoy the bonbons at the Grand Buffet. That’s because no one asked you to attend. How infuriating not to be able to taste all those luscious foods while mixing with dukes and lords at fancy parties like on Bridgerton, the award winning costume series on Netflix series.

Unfortunately I have some bad news for you. Odds are almost 100% you’ll never get an invitation to any of the grand homes in Grosvenor Square like those you see on Bridgerton. Without an invitation, there goes you chance of snagging a duke or a duchess, but as for the food, well you can still dine like the characters on the show.

That’s because Lex Taylor has written The Unofficial Bridgerton Cookbook: From The Viscount’s Mushroom Miniatures and The Royal Wedding Oysters to Debutante Punch and The Duke’s Favorite … 100 Dazzling Recipes Inspired by Bridgerton (Adams Media; $21.99). It’s a very pretty book with lots of photos and drawings, all to make you want to put on your best tiara and low cut ballroom gown (or if you’re a man, your cutaway tuxedo and top hat) and dine on Taylor’s recipes for Spice Trade Biscuits and Lady Varley’s Special Chicken. Unfortunately though you’ll have to cook the dishes yourself as well and clean up afterwards. How unfair not to have a butler.

The cookbook’s release is perfectly timed as the show’s second season is starting and trailers for the series already show this year’s brooding handsome hero and the lovely young ladies whose mothers have told them to make sure they snag a lord or higher. That’s because Bridgerton is set in 1813 during England’s Regency period when marrying up was the equivalent of a woman earning a college degree today.

Taylor created and adapted recipes that could have graced the tables of the Bridgertons and other families in the series. And that’s surprising given Taylor is the type of guy who’s spent a lot of time fishing and hunting with the Inuit of Baffin Island, foraging for food in the Hudson Valley, immersing himself in cultures that rely on ancestral knowledge for survival, and hanging out in the Sahara and the Atacama deserts and the jungles of Central America and West Africa. His previous book, Grill Fire: 100+ Recipes & Techniques for Mastering the Flame shows, among other things, how to turn your backyard grill into a Brazilian churrascaria and the way to make your own chicken wing racks. He is, he says, “a wilderness- survival-outdoor-chef and barbecue guy.”

“I never expected that the editors would choose my proposal,” Taylor told me on the phone as I assume, he was on his way to fish with the Inuit, not to a high tea.

“I was a hundred percent certain that there were a large number of Bridgerton fans who had already published several books with Simon and Schuster and one of them would write the book,” he continues.

But obviously it worked out differently. Was that a mistake on Simon & Schuster’s part?

Not at all. Choosing Taylor actually makes a lot of sense. How he lives, is in ways, reflective of life during the Regency. He’s been asked to join the Explorer’s Club because of his extensive travels with their focus on the indigenous people and he loves delving into exploration and research. Indeed, inspired by trips to New Orleans, he won Esquire magazine competition’s “The Next Great Burger” for his meat patty creation using such ingredients as caramelized pears, a saffron aioli, and deep fried beignet bun. He also appeared on “Chopped” and the Food Network and was a judge on “Beat Bobby Flay.”

2022 may sounds like a different world than London during the Regency which was from 1811 to 1820. But Taylor sees the similarities.

“The Regency was a time when many of the ships that traveled for English companies were bringing back exotic ingredients and people were completely fascinated by the foods and spices they brought back with them,” he says, noting that he likes to cook wild and crazy stuff as well and stages large dinners in the Hudson Valley region after successful foraging trips. “It’s so me. The food of that time is like what I do—curing and pickling, collaborating with people who fish and hunt and cook with fire and who try new things.”

Taylor didn’t want his cookbook to be a half-hearted spin-off. That was one of several goals he had when writing—to riff off the foods eaten on the show, ensure the ingredients were readily available and the recipes easy to make. He also wanted to approach the project with a sense of humor. Take his inclusion of lavender as an ingredient.

“Not only is lavender a beautiful plant that was used for table decorations, but it was also used during the Regency as a perfume and a medicine because it was thought to help with romance and love,” he writes about the lavender drink he created. “Both men and women used considerable amounts of perfume, as bathing was not a major part of their hygienic practice.”

Rumor-Stirring Blueberry Lavender Fizz

SERVES 1

1 teaspoon dried lavender flowers
1 tablespoon blueberry jam
1⁄2 ounce lemon juice
1⁄2 ounce lime juice
1⁄2 ounce heavy cream
1 large egg white, pasteurized
8–12 ounces cooled sparkling water
1 tablespoon lemon zest

Muddle lavender in a cocktail shaker.

Add remaining ingredients except sparkling water and lemon zest. Shake vigorously until texture changes to a foam, about 10 seconds.

Fill cocktail shaker with ice. Shake 15 seconds or until cocktail is well chilled.

Strain into a Collins glass. Top with sparkling water and garnish with lemon zest.

Lady Featherington’s Society Sponge Cake

For the macerated berries:

1 pound fresh berries, sliced, (dry after rinsing)
1/4 cup Moscato or other sweet wine
2 tablespoons granulated sugar or amber honey

For the sponge cake:

8 cold large eggs
1 1/2 cups granulated sugar
1/3 cup canola or other neutral oil
1/3 cup pulp-free orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1 cup fresh berries
1 teaspoon confectioners’ sugar

Place all the ingredients for the macerated berries in a large bowl and stir gently, cover and refrigerate 24 hours or until the berries are softened. Next line to make sponge cake Preheat oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper.

Using a hand mixer or a stand mixer fitted with a whisk attachment, whisk eggs and large bowl until stiff peaks form, about 10 minutes. Turn mixer speed to low and slowly add oil and juice.

On lowest speed, mix in flour and baking powder until just combined. Pour batter into prepared pan and bake 60 minutes or until a toothpick inserted in the center comes out clean. Transfer immediately to a wire cooling rack, releasing from pan to cool upside down for about one hour.

Flip over so the rounded part is on top and cut into two equal rounds. Spoon macerated berries evenly over one cake round and top with the second cake round. Top with fresh berries and dust with confectioners’ sugar.

The above recipes are from The Unofficial Bridgerton Cookbook by Lex Taylor. Copyright © 2021 by Alexei Taylor. Photographs by Harper Point Photography. Used by permission of the publisher. All rights reserved.

THE 2022 JAMES BEARD AWARD RESTAURANT AND CHEF SEMIFINALISTS

Chicago restaurants, Chinese, Elegant dining, Farm-to-Table, Farm-to-Table Restaurant, Fruit, Gluten-free, Historic Restaurants, Plant Powered, Southern cuisine

The James Beard Award Semifinalists today announced their 2022 Restaurant and Chef Awards semifinalists in advance of the returning James Beard Awards® presented by Capital One. Winners will be celebrated at the James Beard Restaurant and Chef Awards ceremony on Monday, June 13, 2022, at the Lyric Opera of Chicago. Restaurant and Chef Awards nominees, in addition to honorees for Leadership, Lifetime Achievement Award, and Humanitarian of the Year Awards will be revealed on Wednesday, March 16, 2022, in Scottsdale, AZ. Nominees for the James Beard Foundation Media Awards will be released on Wednesday, April 27, 2022, in New York City.

The James Beard Foundation’s Restaurant and Chef Awards were established in 1991 and is one of five separate recognition programs of the Awards. James Beard Awards policies and procedures can be viewed at jamesbeard.org/awards/policies.

Check out the 2022 Restaurant and Chef Award semifinalists below.

Outstanding Restaurateur 

Ashok Bajaj, Knightsbridge Restaurant Group (Rasika, Bindaas, Annabelle, and others), Washington, D.C.
Kim Bartmann, Bartmann Group, Minneapolis
Chris Bianco, Tratto, Pane Bianco, and Pizzeria Bianco, Phoenix
Jason and Sue Chin, Good Salt Restaurant Group, Orlando, FL
Brandon Chrostowski, EDWINS Leadership and Restaurant Institute, Cleveland
Larry and Jessica Delgado, Delgado Collective, McAllen, TX
Ravi DeRossi, Overthrow Hospitality, NYC
Greg Dulan, Dulan’s Soul Food Restaurant, Los Angeles
Kevin Gillespie, Red Beard Restaurants (Gunshow, Ole Reliable, and Revival), Atlanta
Andrew Le, The Pig and the Lady and Piggy Smalls, Honolulu
Marc Meyer, Vicki Freeman, and Chris Paraskevaides, Bowery Group (Shuka, Shukette, Vic’s, and others) NYC
Joe Muench, Black Shoe Hospitality, Milwaukee
Willy Ng, Koi Palace, Dragon Beaux, and Palette Tea House, San Francisco
Akkapong “Earl” Ninsom, Langbaan, Hat Yai, Eem, and others, Portland, OR
Todd Richards and Joshua Lee, The Soulful Company (Lake & Oak), Atlanta
J.D. Simpson and Roger Yopp, SavannahBlue, Detroit
Deborah Snow and Barbara White, Blue Heron Restaurant & Catering, Sunderland, MA
Chris Williams, Lucille’s Hospitality Group, Houston
Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street Philly, and others), Philadelphia
Edwin Zoe, Zoe Ma Ma and Chimera Ramen, Boulder and Denver, CO

Outstanding Chef 

Reem Assil, Reem’s, Oakland and San Francisco, CA
Mashama Bailey, The Grey, Savannah, GA
Andrew Black, Grey Sweater, Oklahoma City
Peter Chang, Peter Chang, VA and MD
Austin Covert, Rosewild, Fargo, ND
Christopher Gross, Christopher’s, Phoenix
Stephen Jones, The Larder + The Delta, Phoenix
Ji Hye Kim, Miss Kim, Ann Arbor, MI
Kyle Knall, Birch, Milwaukee
Emiliano Marentes, ELEMI, El Paso, TX
Niki Nakayama, n/naka, Los Angeles
Keiji Nakazawa, Sushi Sho, Honolulu
Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO
Alex Raij and Eder Montero, La Vara, NYC
Angie Rito and Scott Tacinelli, Don Angie, NYC
Michael Schwartz, Michael’s Genuine Food & Drink, Miami
Douglass Williams, MIDA, Boston
Cindy Wolf, Charleston, Baltimore
Rachel Yang and Seif Chirchi, Joule, Seattle

Outstanding Restaurant 

Brennan’s, New Orleans
Butcher & Bee, Charleston, SC
Chai Pani, Asheville, NC
Cora Cora, West Hartford, CT
Di Fara Pizza, NYC
El Burén de Lula, Loíza, PR
Friday Saturday Sunday, Philadelphia
Hell’s Backbone Grill & Farm, Boulder, UT
La Morada, NYC
Living Kitchen Farm & Dairy, Depew, OK
Métier, Washington, D.C.
Mixtli, San Antonio, TX
Parachute, Chicago
Paragary’s, Sacramento, CA
Post & Beam, Los Angeles
Odd Duck, Milwaukee
Oriole, Chicago
ShinBay, Scottsdale, AZ
Sushi Izakaya Gaku, Honolulu
The Walrus and the Carpenter, Seattle

Emerging Chef

Manuel “Manny” Barella, Bellota, Denver
Angel Barreto, Anju, Washington, D.C.
Kristi Brown, Communion, Seattle
Rochelle Daniel, Atria, Flagstaff, AZ
Calvin Eng, Bonnie’s, NYC
Casey Felton, Bahn Oui, Los Angeles
Shenarri Freeman, Cadence, NYC
Ben Grupe, Tempus, St. Louis
Donald Hawk, Valentine, Phoenix
Cleophus Hethington, Benne on Eagle, Asheville, NC
Brian Hirata, Na‘’au, Hilo, HI
Serigne Mbaye, Dakar Nola, New Orleans
Thuy Pham, Mama Đút, Portland, OR
Mia Orino and Carlo Gan, Kamayan ATL, Atlanta
Edgar Rico, Nixta Taqueria, Austin
Amanda Shulman, Her Place Supper Club, Philadelphia
Amanda Turner, Olamaie, Austin
Chris Viaud, Greenleaf, Milford, NH
Crystal Wahpepah, Wahpepah’s Kitchen, Oakland, CA
David Yoshimura, Nisei, San Francisco

Best New Restaurant

ABACÁ, San Francisco
Angry Egret Dinette, Los Angeles
Bacanora, Phoenix
BARDA, Detroit
Café Mamajuana, Burlington, VT
Casian Seafood, Lafayette, CO
Dhamaka, NYC
Fritai, New Orleans
Gage & Tollner, NYC
Horn BBQ, Oakland, CA
Kasama, Chicago
Kimika, NYC
Laser Wolf, Philadelphia
Leeward, Portland, ME
Lengua Madre, New Orleans
MACHETE, Greensboro, NC
Matia Kitchen & Bar, Orcas Island, WA
The Marble Table, Billings, MT
Nani’s Piri Piri Chicken, Asheville, NC
NiHao, Baltimore
Owamni, Minneapolis
Oyster Oyster, Washington, D.C.
Pier 6 Seafood & Oyster House, San Leon, TX
República, Portland, OR
Roots Southern Table, Farmers Branch, TX
Sooper Secret Izakaya, Honolulu
Union Hmong Kitchen, Minneapolis
Ursula, NYC
Zacatlán Restaurant, Santa Fe
Zitz Sum, Coral Gables, FL

Outstanding Pastry Chef

Antonio Bachour, Bachour, Coral Gables and Doral, FL
Nicolas Blouin, Destination Kohler, Kohler, WI
Warda Bouguettaya, Warda Pâtisserie, Detroit
Mark Chacón, Chacónne Patisserie, Phoenix
Angela Cicala, Cicala at the Divine Lorraine, Philadelphia
Kate Fisher Hamm, Leeward, Portland, ME
Michelle Karr-Ueoka, MW Restaurant, Honolulu
Margarita Manzke, République, Los Angeles
Claudia Martinez, Miller Union, Atlanta
Elise Mensing, Brasserie by Niche, St. Louis
Camari Mick, The Musket Room, NYC
Ruben Ortega, Xochi, Houston
Shannah Primiano, Porto, Chicago
Rabii Saber, Four Seasons, Orlando, FL
Caroline Schiff, Gage & Tollner, NYC
Anne Specker, Kinship, Washington, D.C.
Krystle Swenson, The Social Haus, Greenough, MT
Sofia Tejeda, Mixtli, San Antonio, TX
Jen Yee, Hopkins and Company, Atlanta

Outstanding Baker

David Cáceres, La Panadería, San Antonio, TX
Maya-Camille Broussard, Justice of the Pies, Chicago
Atsuko Fujimoto, Norimoto Bakery, Portland, ME
Susannah Gebhart, Old World Levain (OWL) Bakery, Asheville, NC
Marissa and Mark Gencarelli, Yoli Tortilleria, Kansas City, MO
Joseph, Archalous, and Caroline Geragosian, Old Sasoon Bakery, Pasadena, CA
Don Guerra, Barrio Bread, Tucson, AZ
Aaron Hall, The Local Crumb, Mount Vernon, IA
Mike Hirao, Nisshodo Candy Store, Honolulu
Clement Hsu, Katherine Campecino-Wong, and James Wong, Breadbelly, San Francisco
Nobutoshi “Nobu” Mizushima and Yuko Kawashiwo, Ihatov Bread and Coffee, Albuquerque, NM
Evette Rahman, Sister Honey’s, Orlando, FL
Rhonda Saltzman and Mercedes Brooks, Second Daughter Baking Co., Philadelphia
Caroline Schweitzer and Lauren Heemstra, Wild Crumb, Bozeman, MT
Khatera Shams, Sunshine Spice Bakery & Cafe, Boise, ID
Zak Stern, Zak the Baker, Miami
Elaine Townsend, Café Mochiko, Cincinnati, OH
Maricsa Trejo, La Casita Bakeshop, Richardson, TX
Louis Volle, Lodi, NYC
Pamela Vuong, The Flour Box, Seattle

Outstanding Hospitality (Presented by American Airlines)

BaoBao Dumpling House, Portland, ME
Bar del Corso, Seattle
Binkley’s, Phoenix
Coquine, Portland, OR
Cúrate, Asheville, NC
House of Prime Rib, San Francisco
Hugo’s, Houston
Johnny’s Restaurant, Homewood, AL
José, Dallas
Lil’ Deb’s Oasis, Hudson, NY
Mudgie’s Deli and Wine Shop, Detroit
Phoenicia, Birmingham, MI
The Preacher’s Son, Bentonville, AR
Sanford, Milwaukee
Spuntino, Denver
Steve and Cookie’s, Margate, NJ
Sylvia’s Restaurant, NYC
Ticonderoga Club, Atlanta
Tutka Bay Lodge, Homer, AK
Valter’s Osteria, Salt Lake City

Outstanding Wine Program

a.kitchen + bar, Philadelphia
The Four Horsemen, NYC
Frenchette, NYC
Golden Age Wine, Mountain Brook, AL
High Street Wine Co., San Antonio, TX
Hiyu Wine Farm, Hood River, OR
Kai, Phoenix
L’Etoile, Madison, WI
The Little Nell, Aspen, CO
Lucky Palace, Bossier City, LA
Lyla Lila, Atlanta
Madam, Birmingham, MI
Maydan, Washington, D.C.
Polo Grill, Tulsa, OK
The Punchdown, Oakland, CA
Rainbow Ranch Lodge, Gallatin Gateway, MT
Rebel Rebel, Somerville, MA
Sachet, Dallas
Tomo, Seattle
Vicia, St. Louis

Outstanding Bar Program

Alley Twenty Six, Durham, NC
Attaboy, Nashville
Avenue Pub, New Orleans
Bar Leather Apron, Honolulu
barmini by José Andrés, Washington, D.C.
Cafe La Trova, Miami
Chapel Tavern, Reno, NV
Friends and Family, Oakland, CA
Genever, Los Angeles
Goodkind, Milwaukee
The Jewel Box, Portland, ME
Julep, Houston
La Factoría, San Juan, PR
Las Almas Rotas, Dallas
Llama San, NYC
Nobody’s Darling, Chicago
Shelby, Detroit
Valkyrie, Tulsa, OK
Vicia, St. Louis
Water Witch, Salt Lake City

**Best Chefs (Presented by Capital One):**

Best Chef: California

Chris Barnum-Dann, Localis, Sacramento, CA
Sylvan Mishima Brackett, Rintaro, San Francisco
Val M. Cantu, Californios, San Francisco
Keith Corbin, Alta Adams, Los Angeles
Srijith Gopinathan, Ettan, Palo Alto, CA
Tony Ho, Sea Harbour Seafood Restaurant, Rosemead, CA
Judept Irra, Tamales Elena y Antojitos, Bell Gardens, CA
Nobody’s Darling, Chicago San Francisco
Matthew Kammerer, The Harbor House Inn, Elk, CA
Bryant Ng, Cassia, Santa Monica, CA
Heena Patel, Besharam, San Francisco
Natalia Pereira, Woodspoon, Los Angeles
Melissa Perello, Octavia, San Francisco
Minh Phan, Phenakite, Los Angeles
Justin Pichetrungsi, Anajak Thai, Los Angeles
Carlos Salgado, Taco María, Costa Mesa, CA
Sarintip “Jazz” Singsanong, Jitlada, Los Angeles
James Syhabout, Commis, Oakland, CA
Pim Techamuanvivit, Nari, San Francisco
Anthony Wells, Juniper and Ivy, San Diego

Best Chef: Great Lakes (IL, IN, MI, OH)

Omar Anani, Saffron De Twah, Detroit
Rodolfo Cuadros, Amaru and Bloom Plant Based Kitchen, Chicago
Diana Dávila Boldin, Mi Tocaya Antojería, Chicago
Paul Fehribach, Big Jones, Chicago
Jason Hammel, Lula Cafe, Chicago
Anthony Lombardo, SheWolf, Detroit
Hamissi Mamba and Nadia Nijimbere, Baobab Fare, Detroit
Thomas Melvin, Vida, Indianapolis
Dave Park, Jeong, Chicago
Michael Ransom, ima, Detroit
Darnell Reed, Luella’s Southern Kitchen, Chicago
James Rigato, Mabel Gray, Hazel Park, MI
Jose Salazar, Salazar, Cincinnati, OH
Noah Sandoval, Oriole, Chicago
Ahmad Sanji, AlTayeb, Dearborn, MI
John Shields and Karen Urie Shields, Smyth, Chicago
Jill Vedaa, Salt+, Lakewood, OH
Sarah Welch, Marrow, Detroit
Erick Williams, Virtue Restaurant & Bar, Chicago
Kate Williams, Karl’s, Detroit

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)

Anthony Andiario, Andiario, West Chester, PA
Joey Baldino, Zeppoli, Collingswood, NJ
Angel Barreto, Anju, Washington, D.C.
Amy Brandwein, Centrolina, Washington, D.C.
Adam Diltz, Elwood, Philadelphia
Antimo DiMeo, Bardea Food & Drink, Wilmington, DE
Melissa Hamilton and Christopher Hirsheimer, Canal House Station, Milford, NJ
Matt Hill, Ruthie’s All-Day, Arlington, VA
Bill Hoffman, The House of William & Merry, Hockessin, DE
Jesse Ito, Royal Izakaya, Philadelphia
Kate Lasky and Tomasz Skowronski, Apteka, Pittsburgh
Wei Lu, China Chalet, Florham Park, NJ
Cristina Martinez, South Philly Barbacoa, Philadelphia
Peter Prime, Cane, Washington, D.C.
Carlos Raba, Clavel Mezcaleria, Baltimore
Michael Rafidi, Albi, Washington, D.C.
Chutatip “Nok” Suntaranon, Kalaya Thai Kitchen, Philadelphia
Yuan Tang, Rooster & Owl, Washington, D.C.
Wei Zhu, Chengdu Gourmet, Pittsburgh
Bethany Zozula, 40 North at Alphabet City, Pittsburgh

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) 

Dane Baldwin, The Diplomat, Milwaukee
Karen Bell, Bavette La Boucherie, Milwaukee
Daniel Bonanno, A Pig in a Fur Coat, Madison, WI
Rob Connoley, Bulrush, St. Louis
Jorge Guzmán, Petite León, Minneapolis
Michael Haskett, M.B. Haskett Delicatessen, Sioux Falls, SD
Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee
Mary Kastman, Driftless Cafe, Viroqua, WI
Anthony Kueper, Dolce, Omaha, NE
Gregory León, Amilinda, Milwaukee
Rachel McGill, DISH Restaurant, Lincoln, NE
Ryan Nitschke, Luna Fargo, Fargo, ND
Craig Rivard, Little Fox, St. Louis
Kevin Scharpf, Brazen Open Kitchen | Bar, Dubuque, IA
Sean Sherman, Owamni, Minneapolis
Erik Skaar, Vann, Spring Park, MN
Evy Swoboda, Brasserie by Niche, St. Louis
Carl Thorne-Thomsen, Story., Prairie Village, KS
Yia Vang, Union Hmong Kitchen, Minneapolis
Ben Welch, Botanica, Wildwood, MO

Best Chef: Mountain (CO, ID, MT, UT, WY)

Saibeen Acord, Saibeen’s Kitchen, Great Falls, MT
Salvador Alamilla, Amano, Caldwell, ID
Dan Ansotegui, Ansots, Boise, ID
Jose Avila, El Borrego Negro, Denver
Mike Blocher, Nick Fahs, and David Barboza, Table X, Salt Lake City
Cody Cheetham, Tavernetta, Denver
Logen Crew and Paul Chamberlain, SLC Eatery, Salt Lake City
Caroline Glover, Annette, Aurora, CO
Briar Handly, Handle, Park City, UT
Suchada Johnson, Teton Thai, Teton Village, WY
Kris Komori, KIN, Boise, ID
Chris Lockhart, PREROGATIvE Kitchen, Red Lodge, MT
Chris McDonald, Cowfish, Lander, WY
Mawa McQueen, Mawa’s Kitchen, Aspen, CO
Brian Menges, The 2nd Street Bistro, Livingston, MT
Paul Naugle, Izakaya Three Fish, Bozeman, MT
Dana Rodriguez, Work & Class, Denver
Eric Skokan, Black Cat Farm Table Bistro, Boulder, CO
Luis Young, Penrose Room, Colorado Springs, CO
Dave Wells, The Tasting Room at Chico Hot Springs Resort & Day Spa, Pray, MT

Best Chef: New York State 

Einat Admony, Balaboosta, NYC
Mary Attea, The Musket Room, NYC
Albert and Malenda Bartley, Top Taste, Kingston, NY
Amanda Cohen, Dirt Candy, NYC
Nick Curtola, The Four Horsemen, NYC
Eric Gao, O Mandarin, Hartsdale and Hicksville, NY
JJ Johnson, FIELDTRIP, NYC
Gabe McMackin, Troutbeck, Amenia, NY
Helen Nguyen, Saigon Social, NYC
Ayesha Nurdjaja, Shuka, NYC
Chintan Pandya, Dhamaka, NYC
Kyo Pang, Kopitiam, NYC
Junghyun Park, Atomix, NYC
Carla Perez-Gallardo and Hannah Black, Lil’ Deb’s Oasis, Hudson, NY
Erik Ramirez, Llama Inn, NYC
Romeo Regalli, Ras Plant Based, NYC
Irwin Sánchez, Under the Volcano, NYC
Bryce Shuman, Sweetbriar, NYC
Hillary Sterling, Ci Siamo, NYC
Dale Talde, Goosefeather, Tarrytown, NY

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

Bowman Brown, Elda, Biddeford, ME
Vien Dobui, CÔNG TỬ BỘT, Portland, ME
Patricia Estorino, Gustazo Cuban Kitchen & Bar, Waltham and Cambridge, MA
Tiffani Faison, Orfano, Boston
Jeff Fournier, Thompson House Eatery, Jackson, NH
Daniel Gursha, Ledger, Salem, MA
Tico Huynh, Yvonne’s, Cambridge, MA
Ben Jackson, Magnus on Water, Biddeford, ME
Jeremy Kean and Philip Kruta, Brassica Kitchen + Cafe, Boston
Christian Kruse, Black Flannel Brewing Company, Essex Junction, VT
Brian Lewis, The Cottage, Westport, CT
Courtney Loreg, Woodford Food and Beverage, Portland, ME
Macarena Ludena, Cora Cora, West Hartford, CT
Nisachon Morgan, Saap, Randolph, VT
Cassie Piuma, Sarma, Somerville, MA
William Rietzel, COAST, Watch Hill, RI
Damian Sansonetti, Chaval, Portland, ME
John DaSilva, Chickadee, Boston
David Schrier, Jessica Pollard and David Clegg, Daily Operation, Easthampton, MA
David Vargas, Vida Cantina, Portsmouth, NH

Best Chef: Northwest and Pacific (AK, HI, OR, WA) 

Nathan Bentley, Altura Bistro, Anchorage, AK
Nick Coffey, Ursa Minor, Lopez Island, WA
Erasto Jackson, Lil Red’s Takeout and Catering, Seattle
Jonathan Jones, Epilogue Kitchen & Cocktails, Salem, OR
Liz Kenyon, Rupee Bar, Seattle
Carlo Lamagna, Magna Kusina, Portland, OR
Robynne Maii, Fête, Honolulu
Melissa Miranda, Musang, Seattle
David Nichols, Eight Row, Seattle
Vince Nguyen, Berlu, Portland, OR
Brandon Pettit, Delancey, Seattle
Thomas Pisha-Duffly, Oma’s Hideaway, Portland, OR
Mark Pomaski, Moon & Turtle, Hilo, HI
Beau Schooler, In Bocca Al Lupo, Juneau, AK
Sheldon Simeon, Tin Roof, Kahului, HI
Mutsuko Soma, Kamonegi, Seattle
Robert Urquidi, Ethel’s Grill, Honolulu
Jojo Vasquez, Fond, Lahaina, HI
Aaron Verzosa, Archipelago, Seattle
Chad White, Zona Blanca, Spokane, WA

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Katie Button, Cúrate, Asheville, NC
Greg Collier, Leah & Louise, Charlotte, NC
Mike Costello and Amy Dawson, Lost Creek Farm, Lost Creek, WV
Oscar Diaz, The Cortez, Raleigh, NC
Sunny Gerhart, St. Roch Fine Oysters + Bar, Raleigh, NC
Jake Howell, Peninsula, Nashville
Philip Krajeck, Rolf and Daughters, Nashville
Cheetie Kumar, Garland, Raleigh, NC
Anthony Lamas, Seviche, Louisville, KY
Jason Liang, Brush Sushi Izakaya, Decatur, GA
Ouita Michel, Holly Hill Inn, Midway, Lexington, and Versailles, KY
Ricky Moore, SALTBOX Seafood Joint, Durham, NC
Orlando Pagán, Wild Common, Charleston, SC
Craig Richards, Lyla Lila, Atlanta
Alison Settle, Barn8, Goshen, KY
Peyton Smith, Mission Pizza Napoletana, Winston-Salem, NC
Stephanie Tyson, Sweet Potatoes, Winston-Salem, NC
Aaron Vandemark, Panciuto, Hillsborough, NC
Joey Ward, Southern Belle and Georgia Boy, Atlanta
Mailea Weger, Lou, Nashville

Best Chef: South (AL, AR, FL, LA, MS, PR) 

Blake Aguillard and Trey Smith, Saint-Germain, New Orleans
Michael Beltran, Ariete, Coconut Grove, FL
Valerie, Nando, and Fernando Chang, Itamae, Miami
Clay Conley, Buccan, Palm Beach, FL
Adam Evans, Automatic Seafood and Oysters, Birmingham, AL
Jeremy Ford, Stubborn Seed, Miami
Hao Gong, LUVI Restaurant, New Orleans
Francis Guzmán, Vianda, San Juan, PR
Timothy Hontzas, Johnny’s Restaurant, Homewood, AL
Melissa M. Martin, Mosquito Supper Club, New Orleans
Matthew McClure, The Hive, Bentonville, AR
Abel Mendoza, Estela, Rincón, PR
Henry Moso, Kabooki Sushi, Orlando, FL
Michael Nelson, GW Fins, New Orleans
Niven Patel, Ghee Indian Kitchen, Kendall, FL
Alex Perry, Vestige, Ocean Springs, MS
Michael Pirolo, Macchialina, Miami
Allison Richard, High Hat Cafe, New Orleans
Rafael Rios, Yeyo’s, Bentonville, AR
Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southwest (AZ, NM, NV, OK) 

Matthew Amberg, Oren, Tulsa, OK
Wanda J. Armstrong, Evelyn’s, Tulsa, OK
Indri Bahar, Rendang & Co. Indonesian Bistro, Tulsa, OK
Troy Cannan, LuLou’s Restaurant, Reno, NV
Kwok Chen, Kwok’s Bistro, Reno, NV
Andrew Donovan, Basque, Tulsa, OK
Lori Hashimoto, Hana Japanese Eatery, Phoenix
Zach Hutton, Scratch Kitchen & Cocktails, Oklahoma City, OK
Gina Marinelli, La Strega and Harlo, Las Vegas
John Martinez, Tito & Pep, Tucson, AZ
Maria Mazon, BOCA Tacos y Tequila, Tuscon, AZ
Ahmed Obo, Jambo Cafe, Santa Fe
Fernando Olea, Sazón, Santa Fe
Martín Rios, Restaurant Martín, Santa Fe
Salazar Brothers, La Guelaguetza, Albuquerque, NM
Giovanni Scorzo, Andreoli Italian Grocer, Scottsdale, AZ
Eben Shillingford, Sisserou’s, Tulsa, OK
Jamie Tran, The Black Sheep, Las Vegas
Hongrui Xin, Big Dan Shanxi Taste, Las Vegas
Marie Yniguez, Bocadillos, Albuquerque, NM

Best Chef: Texas

Alex Au-Yeung, Phat Eatery, Katy, TX
Damien Brockway, Distant Relatives, Austin
Aaron Bludorn, Bludorn, Houston
Sylvia Casares, Sylvia’s Enchilada Kitchen, Houston
Tiffany Derry, Roots Southern Table, Farmers Branch, TX
Christine Ha and Tony J. Nguyen, Xin Chào, Houston
Quy Hoang, Blood Bros. BBQ, Bellaire, TX
Kaiser Lashkari, Himalaya Restaurant, Houston
Matt McCallister, Homewood, Dallas
Steven McHugh, Cured, San Antonio, TX
Misti Norris, Petra & the Beast, Dallas
Anastacia Quiñones-Pittman, José, Dallas
Esaul Ramos Jr., 2M Smokehouse, San Antonio, TX
Felipe Riccio, MARCH, Houston
Regino Rojas, Revolver Taco Lounge, Dallas
John Russ, Clementine, San Antonio, TX
Ernest Servantes and David Kirkland, Burnt Bean Co., Seguin, TX
Iliana de la Vega, El Naranjo, Austin
Finn Walter, The Nicolett, Lubbock, TX
Koji Yoshida, EBESU Robata & Sushi, Plano, TX

Article: Sheet Pan Buttermilk Blueberry Pancakes Recipe: The Fluffiest & Moistest Pancake Recipe Ever

blueberries, breakfasts, Fruit, sheetpan cooking

Sheet Pan Buttermilk Blueberry Pancakes Recipe: The Fluffiest & Moistest Pancake Recipe Ever https://flip.it/iMAikb

Yumna Jawad: Feel Good Foodie

Cooking demonstrations, Family & Kids Cooking, Fruit, Regional & Ethnic

Spoiled by her mom’s cooking and too tired to cook herself after working all day Yumna Jawad decided after getting married to change all that. Calling her mom—there was no Facetime back then–Jawad would have her stay on the phone and tell her step by step how to make a meal. It took just two weeks and from there Jawad, who moved to Kalamazoo, and now lives in Grand Rapids, used her new skills not only to cook for her family but as a springboard to creating Feel Good Foodie, her healthy, quick, and creative food blog. She also keeps an active Instagram account with three million followers.

I came across her blog when researching healthy recipes since I’ve moved on during the pandemic from trying all those dessert recipes I’ve been clipping and saving for years and was very impressed. Besides recipes, she also offers nutritional information, substitutions, how to videos, how long does it take to make the recipe and links to similar recipes. So I emailed Jawad and she responded within ten minutes even though it was late at night but then judging by how often she updates her blog, she may not sleep much if at all.

It turns out that she worked in Branding and Research & Marketing for consumer packaged foods and the retail food industry and eight years ago began sharing recipes on her Instagram account. She now has over two million followers which is pretty amazing. I have like 2000. Her blog has 400,000 visitors a month. So I asked her why she thought she was so successful.

“When I first started sharing recipes on social media, my photos were all taken on an iPhone and it was always the meals I made that day for myself or my family,” she says. “The food wasn’t styled or edited, but it was easy and approachable. I think it resonated with a lot of people seeking ways to eat healthier that was attainable and easy-to-manage. And when others tried recreating my recipes, they had similar results without ‘Pinterest fails’. That encouraged them to try more and share more, which I believe helped me establish credibility in my brand and recipes. And all of that was before I even knew that I was even building a health and wellness brand.”

The Flavors of the World

Jawad has an international background that adds to the creativity of her recipes. She was born in what is now the Democratic Republic of the Congo and also lived in Sierra Leone until age 11. When Civil War broke out there, the family moved to Dearborn, Michigan. After marrying, she and her husband, a cardiologist, moved several times as well before ending up in Kalamazoo and now Grand Rapids She first learned to cook traditional Lebanese food but now has exponentially expanded her repertoire but there’s often a Middle East/Mediterranean aspect to her recipes because of their focus on vegetables and healthy ingredients.

Her culinary inspirations, besides her mother include Ina Garten of Barefoot Contessa fame.

“While not all of Ina’s recipes are low calories/low fat, I love her realness, approachability, and passion for cooking,” says Jawad. “She inspires me to be who I am and allow that passion to come through with my recipes without any fluff.”

Curtis Stone is also another food idol because, she says, he is all about eating unprocessed and unpackaged foods as much as possible, which is actually healthier and cheaper.

“This is something that I focus so much on with my wholesome home-cooked meals,” she says.

And because, as the mother of two children, she likes meals that are quick to prepare, she’s a fan of Rachel Ray.

“Rachel rally popularized the idea of 30 minute meals that made home cooking so accessible for so many people; and that is directly in line with my thinking,” says Jawad.

Currently she adds three recipes a week to her blog—meals she’s been making for her family since she learned to cook 12 years ago. Some are inspired by tradition, others by watching cooking shows, reading food magazines, and following social media and focuses on new approaches creating healthy wholesome meals.

“This includes, for example, trends like quinoa crust breadsticks, or cauliflower pizza or sweet potato toast,” says Jawad. “I keep up with the latest trends and test new ideas myself and then add my own twist to them, usually by making the prep easier or by swapping some ingredients to personalize the recipe.”

Recipe Data Base

She’s also adding to the recipe data base on her blog.

For those who wonder how to incorporate new foods into their kitchen repertoire, she has some tips. When she used to discover new produce at farmers’ markets, she’d ask the grower for suggestions. Now, Jawad uses the vegetables or fruits in a way that makes it more connected to what she knows.

“I recommend experimenting with it in a way that you normally eat other similar foods,” she says. “For instance, since rutabaga is a root vegetable, I would prepare it similar in a similar way to other root vegetables by roasting it because I know I would naturally enjoy that more than steaming it. I would also recommend trying something new in smaller quantities and having others to share it with. It makes the process more enjoyable to try a new ingredient or recipe with other taste testers. When it comes to kids, the same advice applies. But also, I strongly recommend having kids help in the purchase and preparation of ingredients. It gets them more excited about what they make because they feel more invested in the process. When all else fails, mask it in a smoothie or blended soup.”

The following recipes are courtesy of Yumna Jawad.

Chicken Lemon Orzo Soup

1 pound boneless skinless chicken thighs
1 onion diced
3 large carrots peeled, halved lengthwise and finely sliced
3 celery stalks small diced
2-3 bay leaves
1 Tablespoon butter or olive oil
2 garlic cloves minced
1 teaspoon dried rosemary
3/4 cup orzo pasta
1/8 teaspoon turmeric optional
Juice of 1-2 lemons to taste
Fresh parsley

Place chicken and scraps from the outer layers and end of the onions, carrots, and celery along with a couple bay leaves in a large stock pot. Add bay leaves and 8-10 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes.

Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps and bay leave

Heat oil in the same pot over medium heat. Add the chopped onions, carrots, celery, garlic and cook until tender, about 4-5 minutes. Stir in the shredded chicken, orzo, rosemary, and turmeric (if using). Then return the broth to the stockpot and bring a boil.

Reduce the heat and simmer until the orzo is cooked, about 20 minutes.

Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley or mint, if desired.

Air Fryer Sweet Potato Fries

2 medium sweet potatoes peeled
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon black pepper
Preheat the air fryer to 380°F. Peel the sweet potatoes, then slice each potato into even 1/4 inch thick sticks.

Place the sweet potatoes in a large mixing bowl, and toss with olive oil, salt, garlic powder, paprika and black pepper.

Cook in 2 or 3 batches, depending on the size of your basket without overcrowding the pan until they’re crispy. I recommend 12 minutes, turning halfway. This may vary based on your air fryer.

Serve immediately with your favorite dipping sauce

Quinoa Patties

1 cup cooked quinoa
2 eggs beaten
Salt and pepper to taste
½ red onion finely chopped
½ cup mozzarella cheese
2 cloves garlic crushed
1 cup breadcrumbs
Water as needed add moisture
1 tablespoon canola oil

For the Avocado Yogurt Dip

2 tablespoons cilantro chopped
½ cup yogurt
½ avocado extra ripe
Salt and pepper to taste

Combine quinoa, eggs, and salt in a medium bowl. Stir in onions, cheese, garlic, and cilantro. Add the breadcrumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Feel free to add water if the mixture feels too dry. Form the mixture into 6-8 patties.

Frying Instructions:Heat the oil in a large, heavy skillet over medium-low heat. Place add quinoa on the heated pan, making sure not to overcrowd the pan and cook until the patties are golden color, about 7 – 10 per side minutes.

Baking Instructions:Place the quinoa patties on a baking sheet lined with parchment paper. Brush the oil on top of the patties. Bake in a preheated oven at 400°F for 15 minutes, until golden.

To make the avocado yogurt sauce, whisk together the cilantro, avocado and yogurt. Season with salt and pepper and serve with the cooked quinoa patties.

Notes

Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge.

Freezing Instructions: You can also freeze the patties before or after cooking them.

To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of eggs, you can use a flax eggs. For each regular egg, use 1 tablespoon ground flaxseed + 3 tablespoons water.
Any type of shredded cheese can be used in place of mozzarella.
If you prefer not to use breadcrumbs, you can use a gluten-free flour like almond flour or oat flour, or you can also use panko breadcrumbs.

“Satisfy your sweet tooth with a plant-based treat in under 10 minutes,” Jawad says about the following recipe. “3-ingredient chia pudding is the perfect pick-me-up. High in fiber, protein, and healthy fats, this recipe is as good for you as it tastes.”

3-Ingredient Chia Pudding

2 tablespoons chia seeds
½ cup almond milk or milk of choice
1 teaspoon honey or other sweetener
Strawberries, blueberries, or other fruit

Pour all ingredients into a Mason jar and mix well. Let sit for a few minutes and then stir again until it is smooth and there’s no clumping.

Cover the jar and store in the refrigerator for at least two hours.

When you’re ready to eat, top with your favorite fruit and serve.

One Small Garden: Recipes For The Growing Season

Fruit, Seasonal Recipes

One Small Garden: Over 300 Delicious, Nutritious Recipes by Lillian and Dave Brummet is a timely collection of recipes now as more and more fresh produce is coming on to the market. Described as the ultimate guide to using fresh fruit and vegetables from backyard gardens to farmer’s markets, the book is guide to using what’s in season to create wholesome meals, the recipes here use the freshest and purest sources of food available.

“I hope to inspire others to buy fresh local food and to cook it in ways that are even better than going out to a restaurant,” says Dave Brummet of Brummet Media who with his wife has also authored the Trash Talk series about green living and saving money and time through better waste and resource management. “We want to inspire people to spend more time feeding themselves quality, nutritious food instead of the lure of expensive over-packaged convenience foods. In your car, which can be rebuilt with numerous replaceable parts, would you try to run it with dirty kerosene? No, so why do we put junk in our system when we have no hope of replacing those parts we might ruin by doing so. How we eat has an impact on our world – it affects equality, poverty, farming practices, the health of the soil, the purity of the water and air – and of course your own personal well-being.”

The book, loaded with lots of interesting tidbits of historical and nutritional information, is more than just a collection of recipes, it’s also a way of learning how to treat yourself to the healthy, delicious rewards of one small garden.

“The most important thing for me is to have a general feeling that I used the time I was given to create a positive legacy–be it through writing, supporting others, donating, sharing garden harvests, greening our property and making a more eco-friendly home, or daily actions such as dedicated recycling and so on,” says Lillian. “Part of being conscious includes self-sufficiency – not being reliant on aid programs, or living in heavy debt to others, looking after one’s health the best one can, etc. So I try to live proactively in my home life, but also in business – with the idea that what I choose to do now will have a ripple effect on the direction our world takes tomorrow. What I choose to buy now, whether I grow organically, what I choose to write about and blog about all has an impact on tomorrow.”

STRAWBERRY WHEAT GERM MUFFINs

Authors’ note: “Perfect strawberries when in season, frozen strawberries can also be used– just chop, thaw and drain before using. This will yield between 18-22 muffins depending on how large your muffin tins are. I prefer to use muffin cup liners that are compostable, which will help reduce the amount of waste heading to the landfill. Feel free to experiment, I have used reconstituted powder milk, rice milk and almond milk for this recipe with great results. White chocolate chips work well with this combination, however I personally prefer dark, flavonoid-rich chocolate.”

3 eggs

1 cup brown sugar

2 cups milk

1 tablespoon apple cider vinegar

1/2 cup oil

1 teaspoon pure vanilla

1 cup bran

1 cup wheat germ

2 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 cup white flour

1 1/2 cups chopped strawberries

1 cup chocolate chips (optional)

Beat eggs briefly then add sugar and beat for 3 minutes. Add remaining liquid ingredients and then use a wooden spoon to stir in the germ and bran. Allow to rest for 10 minutes while you tidy the kitchen and prep the next step. In a separate bowl, combine all the dry ingredients together, and when the timer goes off – combine all the ingredients together, including the strawberries and chips.

Preheat oven to 400˚.

Place 22 paper liners in 2 muffin tins and spoon out the batter evenly. Bake for 20-25 minutes or until an inserted knife comes out clean, and the top has a light golden color. Cool completely before serving.

Weelicious: Fourth of July Meals and Beyond

Family & Kids Cooking, Fruit, Home bakers, Seasonal Recipes

Red, white, and blue food is always part of the upcoming Fourth of July holiday and so this year, I turned to Catherine McCord, founder of Weelicious, a website and cookbooks dedicated to healthy eating, getting kids into the kitchen and to the table. She also is co-founder of One Potato, the first organic home meal delivery kit service designed getting family meals together in 30 minutes or less and that are kid-friendly so that children can help. All the ingredients for One Potato are pre-prepped, making it easy indeed.

As if that wasn’t enough, McCord, has authored several cookbooks including Weelicious: One Family. One Meal with 140 original recipes and Weelicious Lunches: Think Outside the Lunchbox created to go beyond peanut butter and jelly sandwich and featuring more than 160 recipes.

A former model, actress, and culinary school graduate McCord, the mother of three, who has been on the cover of such magazines as Glamour and Elle magazines, also appears as a judge on Food Network’s Guy’s Grocery Games.

Named by people magazine as “one of the 50 most influential “Mommy Bloggers.” She updates her blog with a new recipe a day. Visit her at www.weelicious.com

The following recipes are courtesy of McCord.

Fourth of July Parfaits (makes 8 parfaits)

Prep Time: 5 mins Cook Time: 0 mins

Angel food cake (store bought or homemade, recipe below)

1 cup strawberries, stemmed & quartered
1 cup raspberries
1 cup blueberries
Coconut whipped cream (recipe below)

Homemade Angel Food Cake:

1 cup cake flour, sifted
2/3 cup powdered sugar
12 large egg whites
1 1/2 teaspoons cream of tartar
1 teaspoon kosher salt
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice

Cut the angel food cake into 2-inch cubes.

Alternately layer the angel food cake, coconut whipped cream, and berries in clear glasses or mason jars so you can see all the colors and textures.

Homemade Angel Food Cake:

Preheat oven to 325F degrees. Whisk the flour and powdered sugar in a large bowl.

In a standing mixer fitted with the whisk attachment beat the egg whites, cream of tartar, and salt on medium-low speed for about 30 seconds. Increase the speed to medium-high until the egg whites are very foamy and barely form soft peaks, about 45 seconds longer. Gradually add the granulated sugar and continue to beat on medium-high speed until whites are firm and glossy and hold stiff peaks (if you over beat, the meringue will look dry and curdled). Beat in the vanilla and lemon juice.

Sift one-third of the dry ingredients over the meringue. Continue to beat on low speed until just incorporated. Continue the sifting and mixing process 2 more times. Remove the bowl from the standing mixer and fold batter several times with a large spatula to make sure all ingredients are fully incorporated.

Pour half of the batter into ungreased tube pan. Using a spatula push the batter all around the pan as it will help with a more even cake after baking. Scrape remaining batter into pan and spread the top evenly.

Bake the cake about 40 minutes or until top is puffy and golden. Immediately invert the pan onto a baking rack. Allow the cake to cool at least 1 hour. Turn the cake right side up and using a thin metal spatula, cut around sides and loosen cake. Release the tube from the cake pan. Using thin metal spatula, loosen cake from bottom. Invert cake onto a plate or cake stand and remove bottom. Allow to cool thoroughly before cutting into cubes.

Coconut Whipped Cream

Makes 1 ½ cups

1 can full fat coconut milk
1 teaspoon powdered sugar

Place the jar of coconut milk in the refrigerator to chill overnight.

Being careful to not shake the can, open the coconut milk.

Spoon out the thick coconut cream into a large bowl, which is about 2/3 of the can. Once you get to the liquid, stop and discard or save for smoothies.

Beat the coconut cream with a handheld electric or stand mixer for 1 minute.

Add the powdered sugar and continue to beat until light and fluffy, about 30 more seconds.

Fruit Wands

1 watermelon
2 pints blueberries
20 skewers

Slice the watermelon into 1/2 inch round slices, and then cut out star shapes using a three-inch star-shaped cookie cutter.

Gently slide the blueberries on wooden skewers* and finally place a watermelon star on the top.

Place the skewers in a tall glass or in decorated floral foam as an eatable centerpiece.

Red, White & Blue Pops

Makes 8 Popsicles, depending on the size of your molds

Prep Time: 5 mins Cook Time: 0 mins

12-ounce bag frozen blueberries, defrosted
6 tablespoons agave, divided (you can also use honey)
1 cup plain yogurt
1/2 cup milk (you can use cow’s milk, almond, rice or soy)
12-ounce bag frozen raspberries, defrosted

Place defrosted blueberries and 2 tablespoons agave or honey in a blender and puree until smooth.

Pour the blueberry puree 1/3 way up each popsicle mold and freeze for 30-45 minutes.

Combine the yogurt, milk, and 2 tablespoons of agave or honey in a bowl and whisk until smooth.

Pour yogurt mixture 2/3 way up the popsicle molds on top of the blueberry mixture, gently tap to even out the yogurt layer, and freeze for another 30-45 minutes.

Place defrosted raspberries and 2 tablespoons agave or honey in a blender and blend until smooth.

Finish the popsicles by pouring the raspberry puree over the yogurt, place sticks in and freeze 6 hours to overnight, until frozen through.

*Because all popsicle molds are different sizes, you may have left overs. You can refrigerate the remaining berry purees and use as toppings for yogurt, granola, pancakes, etc.

This article also appeared in the Food section of the Herald Palladium.

Celebrity Caterer Andrea Correale Shares Summer Recipes

Elegant dining, Fruit, Seasonal Recipes

If you’re wondering what Mariah Carey, Leonardo DiCaprio, Adam Sandler, Alec Baldwin, Liam Neeson, Jimmy Fallon, Kevin Costner, and P. Diddy are eating this Memorial Day, it might be something that Andrea Correale, the founder and president of Elegant Affairs, has whipped up. Correale counts such stars as well as corporations like Ralph Lauren, Amazon, American Express, American Heart Association, and Cirque du Soleil among her clients.

She started her own company at 16 after working in a variety of jobs at a local country club. Initially she hoped to earn enough money to buy a car. She not only got the car but also was set on a career path. Correale received her training at the Hotel and Restaurant Management program at New York Institute of Technology and then founded Elegant Affairs, a full service off-premise catering and event planning company in the Hamptons, Long Island and New York City.

Besides the following recipes, Correale also shares some of the latest in food trends which can easily be incorporated into Memorial Day entertaining.

This being the fruit best, it works that cobblers are trending. Correale says you can serve blueberry, apple, peach, cherry, or any type of fruit cobbler you’d like simply à la mode — oversized and baked or deconstructed in a glass or jar.

For condiments, peppers are totally in starting with sriracha and other unique hot sauces. Correale says the hotter the better and also, when they’re available at farmers’ markets—salted shishito peppers.

It’s not really corn on the cob time yet, but if you can find some, Correale suggests a corn on the cob bar where besides roasted or steamed corn, there’s every topping imaginable: flavored butters, spreads, herbs, cheese, bacon, and spices.

Gluten-free and vegan anything and everything.

People want fresh food, it doesn’t need to be fancy.

“It’s much more about the quality of the ingredients, and the freshness,” says Correale, than it is about overabundance.”

Watermelon Pizza

Servings: 8

Prep Time: 5 Minutes

1 large watermelon

5 cups vanilla frozen yogurt

3 cups fresh raspberries

3 cups fresh blueberries

Cut watermelon into 8 thin slices, to create your “crust”.

Spread a layer of vanilla frozen yogurt on top of each watermelon slice.