Historic foodways Archives : TRAVEL/FOOD

Land of Christmas: The Beauty of Saxony at Holiday Time

Christkindlesmarkt, Christkindlmarket, Christmas, Historic foodways, Historic Restaurants, Holiday events, Saxony, Uncategorized

Saxony is Germany’s Land of Christmas, a place where tradition and craftsmanship shine year-round. Throughout the state, artisans create exquisite handmade goods, and during the holidays, their work fills markets with warmth and wonder, allowing visitors to explore a mix of history, culture, art, cuisine, and festive cheer. From Dresden’s historic Striezelmarkt, one of Germany’s oldest Christmas markets, to Leipzig’s music-filled Old Town, Saxony’s centuries old cities radiate holiday spirit and cheer.

In Seiffen, the famous “toy village” of the Ore Mountains, generations of craftspeople continue to carve nutcrackers and candle arches that are now timeless symbols of Christmas. Meanwhile, Bautzen and Görlitz enchant visitors with medieval streets and castle views steeped in history and folklore. Even after a century of challenges, Saxony’s dedication to quality and artistry endures—especially at Christmastime, when only the finest craftsmanship will do.

The Striezelmarkt in Dresden, with its many beautifully decorated stalls filled with a cornucopia of items, is a stunning spectacle during the winter and Christmas season. Photo: Sebastian Weingart (DML-BY)

View of the 588th Dresden Striezelmarkt from the tower of the Kreuzkirche. Photo: Michael Bader (DML-BY)

Dresden: One of Germany’s Oldest Christmas Markets

Dresden’s Striezelmarkt is the crown jewel of Saxony’s Christmas. By medieval right this market dates to 1434, and in 2025 Dresden celebrates its 591st anniversary. The market opens Wednesday, November 26 at 4 pm with a parade and the ceremonial lighting of the stalls. Highlights include the 40 ft high Ore Mountain pyramid and the giant candle arch (both record‐breakers), plus a historic Ferris wheel offering views over the glittering Old Town. Visitors can sip Glühwein and nibble on Dresden’s famous Stollen, which even has its own festival on Dec 6. Beneath the illuminated church towers, shoppers browse handcrafted wooden toys, ornaments and regional foods.

Dresden Striezelmarkt

Leipzig: Music, Markets, and Magic in the Old Town

An hour by train west of Dresden, Leipzig lights up for Christmas in historic style. Leipzig’s festive season begins on Tuesday, November 25, 2025, with the opening of the historic Christmas market, running through December 23. The city center will feature over 300 stalls, blending tradition, music, and culinary delights.

Highlights include the Historic Market Square with its 60 ft Christmas tree, nightly trombone performances from the Old Town Hall balcony, and a festive stage with choirs and musicians; the Naschmarkt, showcasing medieval crafts, mead, and freshly baked Handbrot; St. Nicholas Churchyard with the beloved Feuerzangenbowle pyramid for mulled wine; and Augustusplatz, featuring Finnish and South Tyrolean villages and a 125 foot Ferris wheel offering panoramic views.

Trendy districts like Connewitz and venues such as WERK2 and Feinkost host smaller markets with handmade arts, crafts, and regional foods. Music lovers can enjoy performances at St. Thomas Church, including Bach’s Christmas Oratorio, along with numerous advent concerts celebrating Leipzig’s rich musical heritage. Beyond the city, visitors can explore the medieval Christmas market at Felsenkeller, the illuminated Christmas garden walk at Park Markkleeberg, and the traditional Gänsemarkt in Werms, featuring Christmas geese, carp, handicrafts, and Nordic decorations.

Leipzig Christmas Market

Bautzen: Castles and Sword-fights

Eastward in the Lusatian Hills in an area in the east of Saxony that is the center of Sorbian culture in Saxony, the medieval town of Bautzen in Upper Lusatia, is a perfect backdrop for a fairy tale Christmas with turrets and towers and beautiful churches and buildings.

Photo courtesy of Wenzelsmarkt Bautzen Facebook.

In Bautzen’s old town, the historic Wenzelsmarkt (28 Nov – 22 Dec 2025) carries the name of King Wenceslas IV, who in 1384 granted the town market rights. Stalls line Hauptmarkt and Reichenstraße beneath the Reichenturm tower, decked with lights and a giant tree. Bakers’ guilds sell Stollen and smoked sausages, and on weekends a medieval market at the Moench Church Ruins highlight sword-fights and minstrels. Children can enjoy seasonal surprises at the library and hear Christmas tales at the Nikolaiturm (St. Nicholas Tower).

Festive rides at the Kornmarkt (Corn Market) provide extra fun, while live music fills the air throughout the city. From December 1st onward, Santa Claus will delight crowds daily on Wenceslas’s Stage beneath the Main Market tree, opening a new door of the Advent calendar.

Bautzen

Görlitz: A Silesian Christmas in Eastern Saxony

From the Napoleonic Wars to WWII, the Saxon town of Görlitz was part of the Prussian province of Silesia, which now belongs to Poland. Today, Görlitz is part of Germany right on the border with Poland and the city maintains many of the Silesian customs, traditions, costumes, cuisine and even its dialect.

The city’s historical importance is evident in its well-preserved architecture, which reflects its past as a wealthy trading town. It was never destroyed during the war and so its buildings are original and incredibly romantic. Each year the city stages the Schlesischer Christkindelmarkt (Silesian Christmas Market). From Friday, November 28 to Sunday, December 14, 2025 the Untermarkt (below the medieval hall) is transformed into a festive village. Wooden chalets brim with gingerbread, hand-carved angels and regional crafts, and the scent of mulled wine wafts past the Gothic St. Peter’s Church. There are special church services,baking, reading, singing and music, plus the “Görlitz Christkind” (christ child) which makes a daily appearance on the market. Bautzen offers a quiet, historic counterpoint to the big-city markets.

Görlitz

Seiffen: Germany’s Christmas Capital in the Ore Mountains

Nestled high in the “Erzgebirge” (Ore Mountains), the village of Seiffen is the Christmas capital of all Germany as it is where many of the beautiful Christmas treasures are created. The nutcracker and the smokers were invented in Seiffen as the woodcutters used their winter time in industrious ways to create the wooden toys, gifts, keepsakes, candles and figurines.

Here families have been making wooden toys and decorations for over 300 years. In Seiffen’s narrow lanes, workshops and shops spill out seasonal bounty: nutcrackers, smoking men, pyramids and candle arches. Local artisans say this craft is truly their passion. As one woodcarver explains, “People are amazed that we can spend so long painting a few details on a minuscule doll’s head… But we love our craft – it’s a love many of us have had since we were children.” Visitors to Seiffen can tour family workshops and the Toy Museum (Spielzeugmuseum), tasting Erzgebirge biscuits amid snow-dusted firs and candlelight. It is truly quintessential Saxon Christmas tableau.

Traditional Christmas Handicraft

They Ate What? Food through the ages.

cooking, Historic foodways, Historic Restaurants

The Oldest Recorded Recipe – What Did They Eat 4,000 Years Ago? https://flip.it/Y77d3O

Exploring Louisiana’s Cajun Bayou for Food, Fun, History & More

Adventure, Boating, Cajun/Creole, Culinary Trails, Cultural Immersion, Historic foodways, Lafourche Parish, Louisiana, Louisiana's Cajun Bayou

The Louisiana’s Cajun Bayou Tourism recently announced its new tourism campaign, “Geaux Bold,” encouraging visitors to immerse themselves in a destination that doesn’t hold back and where the authentic spirit of the people who have set this region apart live an unapologetically bold approach to life.

Lafourche Parish, popularly referred to as “Louisiana’s Cajun Bayou,” is located less than an hour’s drive from New Orleans, but it’s light years away in terms of experiences. Life along Bayou Lafourche is simultaneously laid-back and full of excitement, and the bold personalities who live here are eager to introduce visitors to their unique world. It’s a cultural experience unlike anything else in the United States.

The original bold explorers were the Acadians who settled here about 250 years ago, forging a new life in the face of adversity. Their strength of character, refusal to relinquish their traditions, and ability to both work and celebrate hard are all woven into the region’s DNA.

For those unfamiliar with the term (read: those living outside Louisiana), “geaux” is a playful version of the word “go” … spelled with a French twist. It’s what you’ll hear fans screaming at sporting events throughout Louisiana, including the local university, Nicholls State.

“When deciding on a new marketing campaign, we wanted to focus on the experiences that truly resonated with our visitors and highlighted our Cajun culture,” says Ian Wallis, Sales & Marketing Manager at Louisiana’s Cajun Bayou Tourism. “When we looked at everything one can do in Lafourche Parish, it was a no-brainer that the focus of the new campaign needed to emphasize the incredible amount of bold things our parish has to offer.”

To “Geaux Bold” means paddling through the untamed waterways of Bayou Lafourche, keeping an eye out for the birds above and the alligators lurking at the water’s edge, or sampling authentic Cajun dishes prepared by chefs whose recipes have been passed down from their maw maws and paw paws. It means heading to a festival, letting the music flow through you and learning how to dance like the Cajuns do, or casting a line into the Gulf and reeling in scale-tipping fish. It means celebrating Mardi Gras with people who were strangers this morning and who now feel like family, or strolling through historic sites to learn about the incredible assortment of people who came together in this unique destination to create a “cultural gumbo.”

The new campaign from Louisiana’s Cajun Bayou encourages travelers to come get a taste of both the literal and figuratively bold flavors of the bayou. All they need to pack is a sense of adventure … and probably their stretchy pants.

The new campaign brings with it updated designs for the tourism office’s visitor guide and newsletter, plus a new look for the coveted Cajun Bayou Food Trail T-shirt, which is awarded to visitors who pick up a Food Trail passport and get it stamped at any five of the 18 participating restaurants or six food-related special events.

For more information about planning a trip to Louisiana’s Cajun Bayou, start at www.lacajunbayou.com. And while you’re in the area, be sure to stop by the all-new Cajun Bayou Visitor Center, which offers an interactive introduction to Lafourche Parish and which will help you boldly plan your visit.

Photos courtesty of Louisiana’s Cajun Bayou Facebook Page.

Sam’s Caribbean Kitchen: A Taste of the Islands

Caribbean, cooking, Historic foodways, Uncategorized

Born and raised in Linstead, St. Catherine Parish, Jamaica, Andrew Morris was the ‘washbelly’ of eight children (a Jamaican term for the youngest child) and heavily involved in church life, believing he was destined to become a priest. It didn’t turn out that way.

Immigrating to the U.S. in 1979, Morris endured the typical culture shock of a young man from a small island landing in New York City. But he settled into the rhythm of the big city, graduating from college and working his way up from proofreader and copy editor to associate editor at a publishing company. From there, he earned an MBA at Columbia University.

“It was a grueling but life-changing experience,” says Morris, who used this blend of creativity and business savvy to start, with his wife Jean, Sam’s Caribbean Marketplace in West Hempstead, New York, from the ground up, after noticing there were no real Caribbean-owned stores where he lived on Long Island. “I thought to myself, ‘Somebody’s got to supply these customers properly.’ Caribbean folks deserve a place where people actually know the products, use the products, and can explain the difference between, say, a scotch bonnet pepper and a habanero.”

Following is a Q&A with Morris, who, 30 years later, is still very hands-on, steering the store’s strategic vision, overseeing operations, and “making sure we never lose that heart and authenticity that’s been part of Sam’s since day one.”

Q.) What has been your favorite memory working for the company so far?

When we made $500 in a single day for the first time, we popped a champagne bottle — and left a dent in the ceiling that’s still there. We needed $800 a day just to break even back then, so $500 felt like a mountain climbed. We celebrated every small win in those early days because we knew how hard it was just to keep the lights on.

Q.) What are the company’s core products and features?

At Sam’s, we’re proud to offer over 1,000 authentic Caribbean products. We’re talking about everything from Haitian Djon Djon Mushrooms, Excelsior Water Crackers, and St. Mary’s Banana Chips as well as the herbs and spices you need for a proper Sunday dinner. We also offer prepared meals of such island favorites as Jamaican beef patties, braised oxtails, curried chicken, jerk chicken, ackee and saltfish, and curried goat.

These aren’t just items on a shelf — these are the flavors we grew up with. They’re pieces of home. And now, thanks to the upgrades we’ve made to our website, sams24-7.com, and our door-to-door grocery delivery service to Jamaica, customers across the U.S. and beyond can enjoy them, too.

Q.) What are some of the challenges you encountered and how did you overcome those challenges?

We’ve had to roll with the punches from the very beginning. Right before we were set to open, someone from the building department came and said, ‘You don’t have a permit.’ I said, ‘Of course we do.’ Turns out, the permit had been rescinded after a last-minute zoning change.. I still remember them telling us it would be $250 per day if we opened anyway.

We fought hard, worked with the mayor, and eventually got through it. But it delayed us by months and almost cost us the business before we even got started.

Today, the battles are different. Competing with big-box retailers and e-commerce giants has been no small task. But we’ve adapted — we modernized our operations, relaunched our website, and even rolled out Predictive AI Delivery (PAID), allowing same-day and scheduled deliveries for customers within 100 miles. As I always say: sometimes coffee, sometimes tea — you take what you get and you keep going.

Q.) How has the company’s technology evolved since launching?

When we first launched a website 20 years ago, it was a miracle we got anything done. I built it myself on a Windows platform. You couldn’t even keep a photo in place! But even back then, the day after we launched, we got two orders.

Now, fast-forward to today — we have a fully upgraded e-commerce platform, real-time order tracking, and same-day delivery systems.

“Technology isn’t just a nice-to-have anymore — it’s essential for how we stay connected to our customers, no matter where they are.”

Q.) Can you share any specific customer success stories?

One that touched me recently was a woman who called and said she and her husband were both homebound in wheelchairs. She used our same-day delivery to order dinner, and she said it made her feel connected again to her Caribbean roots.

Moments like that remind me why we do what we do. It’s not just about food — it’s about bringing a little piece of home to someone who really needs it.

Q.) Can you discuss funding and/or revenue metrics?

Sam’s was originally funded through a Small Business Administration (SBA) loan, which helped us secure our first retail space. Our early online business once brought in around $400,000 annually at its peak. Today, I can share that we are targeting a return to — and beyond — those earlier numbers through strategic online growth.

Q:) What total addressable market (TAM) size is the company pursuing?

Our core audience consists of the 4.4 million Caribbean-Americans who are living in the United States, and anyone who loves Caribbean food and culture. But honestly, our reach is global. With improved shipping and technology, we now serve customers not just across the U.S., but in places as far as Canada, Europe, and the Caribbean itself.

Q.) What differentiates the company from its competition?

Simple: authenticity and expertise. We’re Caribbean-owned. We grew up with these products. When you shop at Sam’s, you’re not just buying groceries — you’re getting a piece of our story, our culture, our love.

Other big-box stores can sell you coconut water. We can tell you which coconut water tastes like the ones you drank as a kid.

Q.) What are some of the company’s future goals?

Our dream is for Sam’s to become the go-to Caribbean grocery destination, both online and on the ground.

When people think of Caribbean groceries, we want Sam’s to be the first name that comes to mind — whether they’re in New York, California, or wherever. We’re also working to grow our Predictive AI Delivery service and expand same-day options even further.

Q.) Any other topics you would like to discuss?

I just want to say a big thank you to our hardworking employees who make all of this possible. Thanks also to our faithful customers. Some have been with us for decades. Sam’s isn’t just a store — it’s a meeting place, a memory, a home away from home. And we intend to keep it that way.

As we continue to grow and innovate, our heart remains the same: honoring our Caribbean roots and serving our community with love, integrity, and passion.

I joke that I never woke up thinking I’d run a Caribbean store — but here we are, over 30 years later.

Photos courtesy of Sam’s Caribbean Kitchen and Wikimedia Commons. The video is courtesy of Snack Food & Wholesale Bakery.

Stagecoach Stops, Al Capone & More: A Drink with History

Book events, Book signings, Books, Historic foodways, Historic Restaurants, Michiana

I am honored that the Berrien County Historical Association has asked me to participate in “A Drink with History” at Lemon Creek Winery this Thursday, July 10th, starting at 6 p.m. I’ll be discussing my book, “Classic Restaurants of Michiana.”

Lemon Creek Winery, established in 1834, is a multi-generational family farm and winery at 533 E Lemon Creek Road, Berrien Springs, Michigan. 269-471-1321. They will be pairing their wines with classic restaurants mentioned in my book. It’s a cool idea, I wish I could claim it as my own. But alas, no.

Remember These Brews?

Artisan beer, Breweries, Historic foodways, Historic Restaurants

Vintage Beers That Vanished From America’s Fridges https://flip.it/xa_b98

Taste New and Returning Culinary Delights at Dollywood This Spring

Adventure, Dollywood, Dollywood’s DreamMore Resort and Spa, Dollywood’s HeartSong Lodge & Resort, Historic foodways, Pigeon Forge, Tennessee, Tennessee Mountain Home, Uncategorized

Dolly Parton’s East Tennessee theme park, Dollywood is recognized for its live entertainment, world-class rides, incredible guest service, and tributes to the traditions and culture of the Great Smoky Mountains. As part of that commitment to heritage, the park showcases Southern and Appalachian cuisine. Instead of simply offering traditional amusement park fare, Dollywood makes an extra effort to serve high-quality options that range from family-style comfort foods to unique items created especially for its various seasonal festivals. As part of its ongoing commitment to bringing guests the best dining experiences, Dollywood has debuted a new restaurant this spring for its 40^th anniversary season. Guests can feast on their favorites and try the new offerings as well.

Guests who visit the park during Dollywood’s Flower & Food Festival from now through June 8 can indulge in Southern-inspired springtime foods that can be enjoyed individually or by using the Flower & Food Festival Tasting Pass. Those with the tasting pass can sample up to five festival items, including new creations like loaded street fries, pesto caprese paninis, Smoky Mountain grilled corn, blueberry pie milkshakes, wild berry cream cheese funnel cakes and a Salad of Many Colors (named for Dolly’s beloved song, “Coat of Many Colors”). The pass can be purchased in the park or online for $42.99 plus tax.

Dollywood will introduce its newest dining venue, Wilderness Pass Restaurant, during the festival. Opening in early May, the restaurant is set to serve a variety of smoked meats along with Southern classics like hush puppies and mac and cheese. Wilderness Pass will also debut a brand-new menu item for the park: rotisserie chicken. The restaurant, which features both indoor and patio seating, can accommodate 400 people and will allow guests to order their food in line before choosing their table.

Dollywood has also become famous for some iconic foods that are offered all season long. For generations, park-goers have flocked to the Grist Mill to devour Dollywood’s world-famous cinnamon bread, which can be enjoyed “naked” or with a side of icing and/or apple butter. The theme park’s original restaurant, Aunt Granny’s (named for what Dolly’s nieces and nephews call her), is consistently named among the best theme park restaurants in the country and serves Southern favorites like fried chicken and pot roast. Spotlight Bakery, located right near the park’s entrance and exit – making it a great first or last stop of the day – provides an array of desserts, including a 25-pound apple pie that’s baked in a specially made, huge cast-iron skillet.

Dollywood’s culinary team acknowledges the food allergies and avoidances that park guests have. With that in mind, they developed a Start Fresh program that ensures vegetarian and gluten-free items are available throughout the park. And when guests inform the culinary team about food sensitivities or allergies, the team ensures that foods are prepared without any cross-contamination.

For more information about Dollywood’s culinary offerings and to plan a trip during its 40^th anniversary season, please visit Dollywood.com.

About Dollywood Parks & Resorts

A highly awarded and widely recognized leader in the amusement industry, Dollywood Parks & Resorts – which celebrates its 40th anniversary season in 2025 – consists of the 165-acre Dollywood theme park; the 35-acre Dollywood’s Splash Country; and two award-winning resort properties: Dollywood’s DreamMore Resort and Spa and Dollywood’s HeartSong Lodge & Resort. As unique as its namesake and owner Dolly Parton, Dollywood is the 2010 Applause Award winner, the theme park industry’s highest accolade; winner of 64 Golden Ticket Awards; and recipient of 28 Brass Ring Awards for Live Entertainment.

The park is located near Great Smoky Mountains National Park and earned the Golden Ticket Award for the Best Park in the world in 2023. In 2022 and 2024, Dollywood was named by Tripadvisor as the #1 theme park in the country based on actual guest reviews. It also has been recognized as a top U.S. theme park by USA Today on multiple occasions.

Dollywood is open mid-March through early January and offers rides and attractions, shows and crafters authentic to the East Tennessee region. Dollywood’s Splash Country, recognized by the Travel Channel and Tripadvisor as one of the country’s most beautiful water parks, operates from mid-May to mid-September.

Dollywood’s DreamMore Resort and Spa as well as Dollywood’s HeartSong Lodge & Resort provide guests with spectacular mountain views and family-friendly amenities next door to Dollywood theme park and Dollywood’s Splash Country. For more information, visit Dollywood.com. Operating days and hours vary.

All photos courtesy of The Dollywood Company.

Announcing this year’s James Beard Award Nominees and Honorees

Chicago restaurants, Chicagoland Area, Historic foodways, James Beard 2025 Award Semifinalists, James Beard Awards

Announcing the 2025 Restaurant and Chef Award nominees, as well as the Impact, Lifetime Achievement, and Humanitarian of the Year Award honorees, for the James Beard Awards® presented by Capital One. Winners will be revealed at the James Beard Restaurant and Chef Awards ceremony on Monday, June 16 at the Lyric Opera of Chicago.

Celebrating its 35th anniversary this year, the James Beard Awards® is upholding its role as the nation’s foremost culinary honors by evolving its awards structure. The 2025 Restaurant and Chef Awards is introducing three new categories: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service. As an extension of the James Beard Foundation’s impact work and advocacy policy priorities, we are also proud to inaugurate the Impact Awards, which recognize individuals and/or organizations advancing standards for a more equitable, sustainable, and economically viable restaurant industry and food system. Impact Award honorees will be acknowledged at a ceremony in Chicago on Sunday, June 15, as well as on stage at the Restaurant and Chef Awards ceremony on Monday, June 16, along with the Lifetime Achievement and Humanitarian of the Year Award honorees.

Tickets for the 35th anniversary of the James Beard Restaurant and Chef Awards in Chicago can be purchased here beginning at 3 P.M. ET on Wednesday, April 2. The Awards will be broadcast live on Eater. We encourage you to learn more about the James Beard Awards® categories, policies, and procedures here.

Check out the nominees and honorees below!

Christina Nguyen, Hai Hai, Minneapolis, MN. Galdones-Photography.

Restaurant and Chef Award Nominees

Outstanding Restaurateur

Stuart Brioza and Nicole Krasinski, Atomic Workshop (The Anchovy Bar, State Bird Provisions, and The Progress), San Francisco, CA
Sue Chin and Jason Chin, Good Salt Restaurant Group (Seito Sushi, Reyes Mezcaleria, The Osprey, and others), Orlando, FL
Scott Drewno and Danny Lee, The Fried Rice Collective (Anju, Chiko, and I Egg You), Washington, D.C.
Allison Gibson and Cara Tobin, Honey Road and Gray Jay, Burlington, VT
Lee Hanson and Riad Nasr, Frenchette, Le Veau d’Or, and Le Rock, New York, NY

Outstanding Chef presented by Hilton

Lisa Becklund, FarmBar, Tulsa, OK
Gabriel Kreuther, Gabriel Kreuther, New York, NY
Josh Niernberg, Bin 707, Grand Junction, CO
Cassie Piuma, Sarma, Somerville, MA
Jungsik Yim, Jungsik, New York, NY

Outstanding Restaurant presented by Acqua Panna® Natural Spring Water

Coquine, Portland, OR
Frasca Food and Wine, Boulder, CO
Galit, Chicago, IL
Nonesuch, Oklahoma City, OK
Oberlin, Providence, RI

Emerging Chef presented by S.Pellegrino® Sparkling Natural Mineral Water

Kaitlin Guerin, Lagniappe Bakehouse, New Orleans, LA
Phila Lorn, Mawn, Philadelphia, PA
Nikhil Naiker, NIMKI, Providence, RI
Jane Sacro Chatham, Vicia, St. Louis, MO
RJ Yoakum, Georgie, Dallas, TX

Best New Restaurant

Alma Fonda Fina, Denver, CO
Atoma, Seattle, WA
Bûcheron, Minneapolis, MN
Ema, Houston, TX
Fet-Fisk, Pittsburgh, PA
Mābo, Dallas, TX
Mita, Washington, D.C.
Ômo by Jônt, Winter Park, FL
Penny, New York, NY
The Union, Helena, MT

Outstanding Bakery

Atelier Ortega, Jackson Hole, WY
Gusto Bread, Long Beach, CA
JinJu Patisserie, Portland, OR
Starship Bagel, Dallas and Lewisville, TX
Super Secret Ice Cream, Bethlehem, NH

Outstanding Pastry Chef or Baker

Susan Bae, Moon Rabbit, Washington, D.C.
Cat Cox, Country Bird Bakery, Tulsa, OK
April Franqueza, The Dining Room at High Hampton, Cashiers, NC
Crystal Kass, Valentine, Phoenix, AZ
Carolyn Nugent and Alen Ramos, Poulette Bakeshop, Parker, CO

Outstanding Hospitality presented by American Airlines

Archipelago, Seattle, WA
Aria, Atlanta, GA
Atomix, New York, NY
Harbor House Inn, Elk, CA
Mixtli, San Antonio, TX

Outstanding Wine and Other Beverages Program

Bar Brava, Minneapolis, MN
Campo at Los Poblanos, Los Ranchos de Albuquerque, NM
Charleston, Baltimore, MD
MARCH, Houston, TX
Strong Water, Anaheim, CA

Outstanding Bar

Kumiko, Chicago, IL
Scotch Lodge, Portland, OR
The Lovers Bar at Friday Saturday Sunday, Philadelphia, PA
Water Witch, Salt Lake City, UT
Wolf Tree, White River Junction, VT

Best New Bar

Photo courtesy of Identidad Cocktail Bar

Agency, Milwaukee, WI
Bar Colette, Dallas, TX
Identidad Cocktail Bar, San Juan, PR
Merai, Brookline, MA
ViceVersa, Miami, FL

Outstanding Professional in Beverage Service

Jacob Brown, Lazy Bear, San Francisco, CA
Jose Medina Camacho, Adiõs, Birmingham, AL
Arjav Ezekiel, Birdie’s, Austin, TX
Cassandra Felix, Daniel, New York, NY
Cristie Norman, Delilah, Las Vegas, NV

Outstanding Professional in Cocktail Service

McLain Hedges and Mary Allison Wright, Yacht Club, Denver, CO
Ignacio “Nacho” Jimenez, Superbueno, New York, NY
Dave Newman, Pint + Jigger, Honolulu, HI
Tobin Shea, Redbird, Los Angeles, CA
Mike Stankovich, Longfellow, Cincinnati, OH

Best Chefs presented by Capital One (by region)

Best Chef: California

Daniel Castillo, Heritage Barbecue, San Juan Capistrano, CA
Richard Lee, Saison, San Francisco, CA
Tara Monsod, ANIMAE, San Diego, CA
Kosuke Tada, Mijoté, San Francisco, CA
Jon Yao, Kato, Los Angeles, CA

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

Jennifer Blakeslee and Eric Patterson, The Cooks’ House, Traverse City, MI
Thai Dang, HaiSous, Chicago, IL
David Jackman, Wildweed, Cincinnati, OH
Chris Jung and Erling Wu-Bower, Maxwells Trading, Chicago, IL
Noah Sandoval, Oriole, Chicago, IL

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

Henji Cheung, Queen’s English, Washington, D.C.
Carlos Delgado, Causa and Amazonia, Washington, D.C.
Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA
Dan Richer, Razza, Jersey City, NJ
Amanda Shulman, Her Place Supper Club, Philadelphia, PA

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

Shigeyuki Furukawa, Kado no Mise, Minneapolis, MN
Diane Moua, Diane’s Place, Minneapolis, MN
Loryn Nalic, Balkan Treat Box, Webster Groves, MO
Karyn Tomlinson, Myriel, St. Paul, MN
David Utterback, Ota and Yoshitomo, Omaha, NE

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

Joshua Adams, Campione, Livingston, MT
Salvador Alamilla, Amano, Caldwell, ID
Brandon Cunningham, The Social Haus, Greenough, MT
David Wells, The Tasting Room at Chico Hot Springs Resort & Day Spa, Pray, MT
Penelope Wong, Yuan Wonton, Denver, CO

Best Chef: New York State

Nasim Alikhani, Sofreh, Brooklyn, NY
Ryan Fernandez, Southern Junction Barbecue, Buffalo, NY
Eiji Ichimura, Sushi Ichimura, New York, NY
Atsushi Kono, Kono, New York, NY
Vijay Kumar, Semma, New York, NY

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

Avery Buck, May Day, Burlington, VT
Sky Haneul Kim, Gift Horse, Providence, RI
Brian Lewis, The Cottage, Westport, CT
Erin Miller, Urban Hearth, Cambridge, MA
Derek Wagner, Nicks on Broadway, Providence, RI

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

Jay Blackinton, Houlme, Orcas Island, WA
Joshua Dorcak, MÄS, Ashland, OR
Ryan Roadhouse, Nodoguro, Portland, OR
Beau Schooler, In Bocca Al Lupo, Juneau, AK
Timothy Wastell, Antica Terra, Amity, OR

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

Nando Chang, Itamae AO, Miami, FL
Matthew Cooper, Conifer, Bentonville, AR
Kevin Garcia, La Faena AgroCocina, Guaynabo, PR
Angel David Moreno Zayas, El Gallo Pinto, Guayama, PR
Rafael Rios, Yeyo’s El Alma de Mexico, Bentonville, AR

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

Noam Bilitzer, MeeshMeesh Mediterranean, Louisville, KY
Sara Bradley, freight house, Paducah, KY
Jake Howell, Peninsula, Nashville, TN
Silver Iocovozzi, Neng Jr.’s, Asheville, NC
Robbie Robinson, City Limits Barbeque, West Columbia, SC

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

Olivier Bouzerand, Fait Maison, Edmond, OK
Yotaka Martin, Lom Wong, Phoenix, AZ
Sarah Thompson, Casa Playa, Las Vegas, NV
Eleazar Villanueva, Restaurant de Joël Robuchon, Las Vegas, NV
Zack Walters, Sedalia’s Oyster & Seafood, Oklahoma City, OK

Best Chef: Texas

Thomas Bille, Belly of the Beast, Spring, TX
Emmanuel Chavez, Tatemó, Houston, TX
Emil Oliva, Leche de Tigre, San Antonio, TX
Regino Rojas, Purépecha, Dallas, TX
Michael Anthony Serva, Bordo, Marfa, TX

Achievement Awards

Impact Awards

The 2025 Impact Award honorees are:

Angie Craig, U.S. Representative (MN-2); Minority Leader, House Committee on Agriculture
Brandon Edwin Chrostowski, CEO, EDWINS Leadership & Restaurant Institute
Anthony Edwards Jr., CEO and Co-Founder, EatOkra
Seanicaa Edwards Herron, Founder and Executive Director, Freedmen Heirs Foundation
Dune Lankard, President and Founder, Native Conservancy

Humanitarian of the Year Award

The 2024 Humanitarian of the Year Award honoree is Chad Houser, founder and CEO of Café Momentum, a Dallas-based nonprofit restaurant with multiple locations nationwide dedicated to equipping justice-involved teens aged 15-19 with skills, education, and employment opportunities in the culinary industry.

Lifetime Achievement Award

Toni Tipton-Martin photo courtesy of “When Southern Women Cook”

The 2024 Lifetime Achievement Award honoree is esteemed author, culinary journalist, and activist Toni Tipton-Martin.

Discover the Beauty of Machu Picchu on a Women-Only Apaca Expedition

Adventure, Authentic travel, Cultural Immersion, Historic foodways, Peru, Sustainable travell, Travel trends, Uncategorized

As part of their commitment to empowering women through exploration and cultural immersion, Alpaca Expeditions, a Peru-based travel organization, offers the Women-Only Salkantay & Sacred Valley, a 7-Day Tour to Machu Picchu. This multi-day hiking experience, led by only female guides and porters, is limited to women travelers as it follows the Salkantay.

It’s an off the beaten trek through an ever-changing landscape of stunning panoramic vistas of valleys, mountain peaks, waterfalls, and streams, stopping at places such as Pisac, a town on the Urubamba River known for having one of the best archaeological complexes in Peru and the UNESCO World Heritage Site of Machu Picchu. This unique mix of culture, scenery, glamping, and experiences centered on Perusivan traditions also includes Peruvian wine tasting, a cooking class, the weaving women’s collective, and a coffee tour.

It’s an alternative trek, and participants won’t see many other hikers or groups on the trail, adding to the intimacy of the experience in the vastness of the Andes mountains.

The trip is a mix of glamping and tent camping. Guests will enjoy two nights in glass cabañas with stunning views of the snow-capped Salkantay mountain range. For a unique experience, one night is spent in the Lord of the Rings-inspired Hobbit Houses exclusive to Alpaca Expeditions. Hot tubs, showers, and a nearby glacial-fed river complement the mystical Hobbit House experience.

Two nights are tent camping, one within the Salkantay Mountains and the second at an exclusive campsite overlooking the ruins of Machu Picchu at Llactapata. The final night is at a hotel in the mountain village of Aguas Calientes (Spanish for hot springs), at the foot of Machu Picchu.

Sacred Vally and Salkantay Ultimate Hiking Tour to Machu Picchu–7 days is $995 per person. Group size is 8-12. Custom tours with groups of 6 or more are available. Dates are available May – October 2025.