https://www.phoenixnewtimes.com/restaurants/phoenix-chef-wins-james-beard-award-21950848
Category: Restaurants
AZ Big Media: Westside Concepts debuts Four Corners Taphouse in Peoria
Classic Restaurants of Michiana Book Signing June 11th
The members of the Sacred Heart of Mary Catholic Church Book/Movie Discussion Group have invited me to speak this Wednesday, June 11th at 6:30 p.m. If you have the time and are interested in the history of restaurants in Michiana, please come. The church is lovely, located in a beautiful country setting at 51841 Leach Rd, Dowagiac, Michigan. The event itself is next door in the Parish Hall.
Here is the flyer that Terri Moore sent out:
Over the centuries, residents of Michiana have never wanted for superb dining choices. Award-winning author Jane Simon Ammeson will lead us on a culinary road trip through Northern Indiana and Southwestern Michigan.
Once a stagecoach stop, The Old Tavern Inn has been open since the time of President Andrew Jackson. Tosi’s is known for its gorgeous starlit garden and gastronomic traditions stretching back almost a century, and The Volcano was amongst the first pizzerias in the country.
These restaurants and other classic eateries remain part of the thriving local food scene. But the doors of others have long been closed. Some like Mead’s Chicken Nook and Robertson’s Tea Room linger in memories while The Owl Saloon, O. A. Clark’s Lunch Rooms, and Lobster Lounge are long lost to time.
Jane Simon Ammeson is a food and travel columnist who has authored seventeen books, including Classic Restaurants of Northwest Indiana. Always willing to travel for food, she blogs about her experiences at janeammeson.com.
Light refreshments will be served
For more information contact:
Terri Moore, 269-782-6925, t2sewmoore@outlook.com
EXPERIENCE THE GASTRONOMY OF THE LOIRE VALLEY
Known as the “Garden of France,” the Loire Valley has a rich and varied gastronomy, garden-to-plate experiences, and unique culinary specialties. From goat cheese to Michelin-starred experiences to traditionally made vinegar to Tarte Tatin, below are some of the many quintessential culinary experiences of the Loire Valley.
In the Loire Valley, more than 170 “Maîtres Restaurateurs” utilize the local produce and ingredients of the region to create their own unique mark on the local gastronomy, while honoring traditional French art de vivre. Les Jardiniers, located in the heart of the Loire Valley’s Rabelais region along an old railway line, received its first Green Michelin Star in 2024. Chef Martin Bolaers brings a true “garden-to-plate” experience, using produce from their extensive vegetable garden and truffle farm to create creative, seasonal dishes.
The Auberge du 12ème Siècle, a 12th-century inn and restaurant located in the charming village of Saché, was awarded a Michelin star in March 2024. Led by chef Kevin Gardien, the restaurant features locally sourced ingredients and innovative cuisine served in a beautifully preserved, medieval dining room.
Culinary specialties of the Loire Valley include the famous upside-down apple tart, Tarte Tatin; slow-cooked meat from the 19th century, Tours rillettes; toasted almonds dating back to the 17th century, Pralines de Montargis; and Orléans vinegar. Orléans vinegar dates back to the Middle Ages, when the city became a hub for vinegar production due to its strategic position as a major wine trading center.
As wines were transported to Paris, some would spoil during the journey and instead of discarding these wines, local merchants in Orléans began converting them into vinegar. Today, Martin-Pouret, a master vinegar-maker since 1797, still makes the famous Orléans vinegar in its traditional method, which allows wine to ferment slowly in wooden barrels. As of October 2024, travelers can now visit Martin-Pouret’s new vinegar factory located right outside of Orléans in Boigny-sur-Bionne, which has just opened to the public for the first time. Visitors can attend workshops to see how the vinegar is made, as well as participate in cooking and mixology classes using the vinegar.
Wine Tasting in a Historic Cave
Some of the most unique wine tasting experiences in the Loire Valley take place in historic troglodyte caves. “Troglo Degusto” at Domaine des Tabourelles includes an underground tour of 22 miles of historic troglodyte galleries, located below the village of Bourré. After the underground tour, guests can try the domain’s wines along with food pairings.
At Caves Monmousseau, visitors can try sparkling wines that have been perfected for over 130 years, while experiencing a very unique art show in the underground cellars: images are illuminated on the tunnel walls, telling the story of the châteaux of the Loire through a spectacular sound and light show.
Experiencing the Loire Valley’s Goat Cheese
The Loire Valley is celebrated for its diverse and high-quality goat cheeses with notable varieties include Sainte-Maure-de-Touraine, recognized by its rye straw center; Selles-sur-Cher, with its ash-coated rind and hazelnut flavor; Chavignol, also known as Crottin; Valençay, a pyramid-shaped cheese; and Pouligny Saint-Pierre.
Additionally, the region has introduced Trèfle du Perche, a four-leaf clover-shaped cheese gaining popularity in the region. Open since 2019, Les Passerelles, located in Sainte-Maure-de-Touraine, is a museum dedicated to showcasing the region’s heritage and goat cheese. The museum includes an immersive experience into the world of cheese-making, showcasing the history, techniques and traditions behind the production of some of the most famous cheeses in the area.
Schuler’s Announces Opening of Venue 19 Zero 9 in Historic Downtown Marshall
In less than a year, one of Marshall’s most historic yet long-vacant buildings has been converted into an elegant, first-class event space called Venue 19 Zero 9. An extension of Schuler’s Restaurant and Pub, is named for the year in which Schuler’s was founded–1909. The public is invited to view the transformation of Venue 19 Zero 9 at an Open House on Thursday, March 20 from 4-7pm.
“We can’t wait to share this newly renovated space with our community and guests,” says Sue Damron, President & CEO of Venue 19 Zero 9 and Schuler’s. “Over the years, we’ve been committed to expanding and enhancing the hospitality experience here in Marshall. The addition of Venue 19 Zero 9 gives us another unique space to create memorable events complete with catering and planning services.”
Housed inside an 1880s historic landmark, known for many years as Dreamers Furniture, Venue 19 Zero 9 sits two blocks from the Marshall’s legendary Schuler’s Restaurant. The restoration of the iconic stone structure aligns with the town’s dedication to its heritage, offering the perfect blend of tradition and modernity while creating a beacon of sophistication and unparalleled experience for weddings, corporate events, and other special occasions.
The multi-use Venue 19 Zero 9 features a large room accommodating up to 300 seated guests, an intimate soft-seating area, two changing quarters for wedding parties to get ready, as well as three stylish boutique hotel rooms, adding a touch of class for those seeking an all-encompassing experience.
To ensure an exceptional culinary offering, Venue 19 Zero 9 features exclusive catering by Schuler’s Restaurant. Known for its impeccable service and delectable cuisine, Schuler’s will bring its signature touch to elevate events held at Venue 19 Zero 9 including unparalleled professional onsite planning services. Drawing upon the extensive hospitality experience of the Schuler’s team, the venue aims to provide full-scale event coordination, ensuring that every detail is meticulously executed.
The Venue 19 Zero 9 project is the latest initiated by Damron, who acquired the legendary restaurant in 2019 and has worked for the company for almost three decades. Over the past five years, she and her team have been responsible for ongoing renovations at the restaurant and pub, but more notably she led the charge to transform former office and storage space (part of the building’s original hotel footprint) into seven new mixed-income units—four of which are reserved for low-to-moderate-income residents—and five boutique guest rooms branded as The Royal Hotel. In 2020, she also developed a picturesque off-site outdoor venue in rural Calhoun County called Hyde Away, which adds diversity to the company’s hospitality portfolio.
Damron says she couldn’t have completed this project without the support of the City of Marshall, Michigan Economic Development Corporation, Marshall Area Economic Development Alliance, and Homestead Savings Bank. The project was eligible for a grant coupled with significant investment from Damron and Schuler’s Restaurant.
Founded in 1909, Schuler’s is noted as one of Michigan’s most iconic restaurants. With more than a century of successful years in the industry, Schuler’s remains a hospitality leader not only in Michigan, but throughout the country.
Schuler’s Restaurant & Pub is located at 115 S Eagle St. in Marshall, Michigan. (269) 781-0600; SchulersRestaurant.com
Venue 19 Zero 9 is located at 112 N Eagle St., Marshall, Michigan. https://19zero9.com
Piccazzo’s is Winner of This Year’s Phoenix Home & Garden Magazine Readers’ Choice Award for Best Italian Food
In October 2024, Phoenix Home & Garden opened online nominations in a select number of categories. Those who received the most nominations during the open ballot period advanced to voting in November. Only local companies are eligible for these awards, which include a variety of home and lifestyle categories. In total, over 12,000 votes were submitted, and Picazzo’s came out on top for Best Italian Food!
Spring Training Fans Score With Drink Specials at Picazzo’s
The 2025 Cactus League season opens on Thursday, February 20! Your same-day Cactus League ticket gets you $5 draft beers and $5 house wine at all Picazzo’s locations. Limit three deals per ticket holder.
So Much to Celebrate
Need a reason to drink wine and enjoy some pizza and pasta? Feb. 13 is National Italian Food Day and Feb. 18 is National Drink Wine Day. Can’t make it to Picazzo’s on the 18th? Come enjoy half-price bottles of wine all day every Tuesday and Saturday. And remember — the entire menu at Picazzo’s is gluten-free except one hand-tossed, micro-blistered crispy crust (baked in a separate oven)!
New Mocktails Coming Soon!
Picazzo’s first three mocktails proved so popular, six more super tasty zero-proof cocktails will be added to the menu in about a week.
Picazzo’s Fundraising for BloomKidz During Autism Awareness Month in April
When Picazzo’s Healthy Italian Kitchen Managing Partner Chris Disney launched the restaurant’s fundraising campaign for autism research in 2021, he did not indicate that the following year his daughter Collyns would be diagnosed with Rett Syndrome, a rare genetic neurological disorder on the Autism spectrum. Through family connections, the Disneys were connected with BloomKidz Wellness & Recreation, the nonprofit clinic where four-year-old Collyns has been receiving comprehensive occupational therapy, speech therapy, feeding therapy, and physical therapy to help stave off the effects of Rett Syndrome (follow @disneysinthedesert for regular updates from Colly’s mom Angela.) This condition leads to severe impairments affecting nearly every aspect of life: speaking, walking, eating, and breathing.
For the entire month of April, Picazzo’s will donate $1 for every dessert sold to BloomKidz.
Picazzo’s Locations
Paradise Valley, 4669 E. Cactus Rd., Phoenix, AZ 85032, 602-923-6001
Scottsdale, 7325 Frank Lloyd Wright Blvd, Scottsdale, AZ 85260, 480-990-2212
Tempe/Chandler, 440 W. Warner Rd, Tempe, AZ 85284, 480-785-0522
Sedona, 1855 W. Highway 89A, Sedona, AZ 86336, 928-282-4140
Gilbert, 884 E Williams Field Rd, Gilbert, AZ, 85295, 480-780-2200
Arrowhead, 8280 W. Union Hills Dr, Glendale, AZ 85308, 623-466-0228
Experience One of the “South’s Best Food Cities” During Louisville’s Restaurant Week
Dine Local, Support Local: Louisville’s Restaurant Week Offers Community Support for Area Non-Profit
Dining out locally and helping an area charity will go hand-in-hand with the return of Louisville Restaurant Week, February 24 to March 2, 2025.
This dining-out-focused week will encourage locals to experience Louisville’s lively culinary scene with a prix-fixe three-course menu for $26, $36, $46, and $56 at participating restaurants. In addition, one dollar of every meal purchased during Louisville Restaurant Week will be donated to Feed Louisville.
Feed Louisville’s kitchen diverts food from being thrown away and repurposes it into meals to send out to the homeless and food-insecure community. Their Food Rescue Program allows restaurants, caterers and other licensed food producers to donate viable, safely held food that we incorporate into our daily production of hundreds of hot and hearty meals. These meals go directly to the streets or people experiencing food insecurity each day.
“Participating in Louisville’s Restaurant Week offers locals a unique opportunity to explore and enjoy our diverse culinary scene. By dining at participating restaurants, residents contribute to our independent restaurants and the local economy, support small businesses, and help sustain jobs within our community,” said Cleo Battle, President and CEO of Louisville Tourism. “We are also proud to partner with Feed Louisville, a vital resource to our community, making Louisville Restaurant Week a win-win for everyone involved.”
Louisville Restaurant Week is an excellent opportunity for local foodies to get out and experience firsthand why Travel + Leisure proclaimed Bourbon City one of “The Best Food Cities in the U.S.” and Southern Living named Louisville one of the “South’s Best Food Cities.”
A preview of participating restaurants includes: Agave & Rye, All Thai’d Up, Brasserie Provence, Ciao Ristorante, Four Pegs Smokehouse & Bar, High Steaks Rooftop Bar & Grill, Lou Lou on Market, Louvino, Morton’s The Steakhouse, Oliver’s Chophouse & Bourbon Bar, Osteria, Perso, Sarino, SideBar at Whiskey Row, The Eagle Food & Beer Hall, The Fat Lamb, The Melting Pot, and Vincenzo’s. For more information about Louisville Restaurant Week, visit www.louisvillerestaurantweek.com.
Cover photo: Brasserie Provence.
All images courtesy of Louisville Restaurant Week.
Article: 22 Best Food Cities in America
22 Best Food Cities in America https://flip.it/vCyAt9
Bourbon City Recognized As A Top Foodie Destination
Extensive collection of national outlets name Louisville a top place to visit
As fans of Bourbon City raise a glass to mark the end of 2024, it’s time to recap and celebrate a momentous year in the city’s dynamic tourism industry. Louisville was frequently in the winner’s circle over the past 365 days, earning top travel accolades from national travel media heavyweights such as TripAdvisor, Travel + Leisure, and Airbnb, among others.
Louisville started out 2024 on a high note, being named to Travel + Leisure’s list of ‘50 Best Places to Travel to in 2024.’ Contributing to Louisville’s historic year was the back-to-back hosting of the 150th running of the Kentucky Derby and the 106th PGA Championship, helping Louisville earn a spot on Travel Pulse, Condé Nast Traveler, and The Manual’s lists of ‘Best Places to Travel to in May.’ Both TripAdvisor and Airbnb marked Louisville as a top “trending destination” in the United States, with the online platforms using reviews and booking data to affix Louisville to the prestigious lists.
Throughout 2024, Bourbon City upheld its status with an outpouring of accolades for its vibrant culinary and cocktail scene. Louisville’s restaurant reputation is sizzling, with Travel + Leisure highlighting it as one of the ‘Best Food Cities in the U.S.’ and Cheapism proclaiming it as one of ‘America’s Best Food Cities.’ The hip and artsy NuLu neighborhood earned recognition from AFAR magazine as one of the ‘Best Food Neighborhoods in the USA,’ with numerous NuLu restaurants also receiving individual accolades.
Several of Louisville’s culinary standouts were awarded accolades from the prestigious James Beard Awards. Chef Lawrence Weeks of Enso and North of Bourbon and Dallas McGarity of The Fat Lamb were both named semifinalists.
The LEE Initiative, co-founded by Top Chef contestant and recent ‘Culinary Class Wars’ competitor Edward Lee, received a James Beard Humanitarian award, marking the Louisvillian’s second James Beard Award win. Lee also received a shout for his Butchertown restaurant Nami, which was named to USA Today’s ‘2024 Restaurants of the Year’.
Several of Louisville’s beer and bourbon festivals were also recognized nationally. The sixth annual Bourbon & Beyond music festival had a record attendance of 210,000 attendees over the four-day weekend, including 60,000 on a single day. This marked the festival’s highest single-day attendance ever.
Garden & Gun magazine highlighted festivals Bourbon & Beyond, Garden & Gun Distilled and the Bourbon Boule as three of the ‘Seven Standout Southern Bourbon Festivals,’ while Tailspin Ale Fest captured a spot on USA Today’s 10Best ‘Beer Festivals in the US.’
Louisville’s powerful reputation as a convention destination was also widely recognized with a trifecta of awards including winning the Groups Today Readers’ Choice U.S. ‘Destination of the Year,’ a MeetingsToday’s ‘Best Destination Marketing Organizations in the South,’ and a ConventionSouth Readers’ Choice Award.
Some of Louisville’s top national accolades for 2024 include:
- “Best Places to Travel in 2024” – Travel + Leisure
- “Best Places to Go in 2024” (Kentucky) – Frommer’s
- “The World’s Best Travel Destinations in 2024” – Culture.org
- “The South’s Best Cities 2024” – Southern Living
- “Trending Destinations – United States” – TripAdvisor
- “Top Trending Destinations Locals Love” – Airbnb
- “Most Up-and-Coming Neighborhoods in the U.S.” (Butchertown) – TravelMag
- “Best Places to Travel in The South This April” – Southern Living
- “Best Places to Travel in May” – Conde Nast Traveler
- “Where to Travel in May 2024” (Churchill Downs) – Travel Pulse
- “Best Places to Visit in May”– The Manual
- “Best Places to Honor Black History in 2024” – U.S. News
- “These 10 Destinations Elevate Black Culture Year-Round” – The Points Guy
- “Awesome and Unique Bachelorette Party Destinations” – Purewow
- “Best Vacations in the U.S. to Explore America’s Adventure Capitals” – Men’s Journal
- “2024 Readers’ Choice Awards” (Destination of the Year) – Groups Today
Visit the city’s official tourism website for the complete list of Louisville-based accolades received in 2024, including those for hotels, restaurants, and festivals.
It’s a One Time Only Dining Experience: Chef Christian Hunter of the Michelin-starred Atelier joins Chef Sean Richardson at Rune Restaurant on December 22
What: A Collaborative Tasting Dinner featuring Chefs Sean Richardson of Rune Restaurant in Fort Wayne and Christian Hunter of Atelier in Chicago
Where: Rune Restaurant 2725 Broadway – Fort Wayne, Indiana
When: Sunday, December 22, 2024, with two seatings at 5 pm and 7:30 pm
How: Reservations are required by clicking here, or by calling (260) 278-0674
Tickets are $115 per person
What started years ago as a fun exchange about cheese at Zingerman’s in Ann Arbor, turned into a lasting friendship between Chefs Sean Richardson and Christian Hunter. Since those days, both were recognized in their own right by the James Beard Foundation. Later this month, they will reunite. Only this time, it’s on in the kitchen!
Fort Wayne locals have quickly become Rune devotees since its opening in March of this year. Chef Richardson uses locally raised ingredients for his seasonal menus that introduce guests to an array of international flavors in approachable ways. Chef Christian Hunter has a similar approach at his Michelin-starred restaurant, Atelier, in Chicago. Hunter is now a partner in the restaurant featuring a nightly 12-14 course menu highlighting dishes ranging from home cooking to something more fancy which always “tries to be true to our roots,” said the Lexington, Kentucky native.
The two lauded chefs are joining forces for a one-night-only collaborative tasting dinner at Rune Restaurant on December 22, 2024.
Richardson says guests can expect five courses featuring the best of the region’s producers. He’s excited to share the kitchen with his friend and said, “Any opportunity to share a space with another chef, especially one as successful and down to earth as Christian, is always exciting. The fact that it is our space in my city is extremely exciting.”
“It’s going to be a dinner that honors the local producers. So, I’m here to cook Fort Wayne food, and to learn about Fort Wayne. So, to me, it’s a very cool kind of exchange that we’re about to do. That’s what I’m looking forward to,” said Hunter.
About Christian Hunter
Chef Christian Hunter is inspired by his upbringing, global flavors, sustainable food production, and nutritional anthropology.
He first encountered diverse cuisines in his hometown of Lexington, Kentucky. As soon as he was earning his own money, he’d spend it checking out the newest restaurants in town from Mexican and Thai to Indian. “It was like I was searching for something,” Hunter recalls. That early childhood exposure all comes to fruition on his plates.
His signature style focuses on infusing New American fare with unexpected global flavors. He adds zing to locally sourced products with chermoula, freekeh, berbere, house-made garam masala, salsa macha, locally made miso, and many more.
Hunter has a culinary degree from Paul Smith’s College in upstate New York and has cooked at Relais & Châteaux’s Lake Placid Lodge and The Weekapaug Inn in Rhode Island. He spent four years in Charleston cultivating relationships with local farmers and also his own culinary identity, emphasizing global flavors. He joined Community Table in Litchfield, Connecticut during the challenging year of 2020. Chef used the time to familiarize himself with area farms and shape the culinary direction of the restaurant.
The Chef also brings his Southern heritage to Atelier. Coming from a humble background, he strives to get the most out of everything he brings into the kitchen. Hunter also wants to illuminate the ability of African American chefs to cook amazing food of any cuisine or genre.
Chef Hunter’s notable recognitions thus far:
- 2024 Chicago Magazine 50 Best New Restaurant
- 2024 Jean Banchet Rising Star Chef Nominee
- 2024 James Beard Best New Restaurant Semi-Finalist (Atelier)
- 2023 Michelin Chicago Young Chef Award Winner
- 2023 Michelin 1* (Atelier)
- 2023 James Beard Best Chef Finalist Northeast (Community Table/ CT)
About Sean Richardson
An Indiana native, Chef Sean Richardson remembers cooking alongside his grandparents as a child. Making everything from handmade sausages to varenyky and kapusta, he says that they “taught me what cooking could be.” So, when he moved to Fort Wayne to pursue a degree in creative writing from Purdue University, he also explored what cooking really could be by embarking upon his culinary career starting at The Oyster Bar in 2008, before honing his craft in 2013 at the award-winning Joseph Decuis in Roanoke in Indiana.
In 2017, he joined forces with Chef Aaron Butts to open The Golden in Fort Wayne where he was nominated by the James Beard Foundation as Best Great Chef of Great Lakes. His collaborative efforts have also put him on the map of notable chefs working on projects with Chef Jonathan Brooks of Milktooth, Chef and educator Kate Hill of Camont in Gascony, France, and Chef Dan Barber of Blue Hill at Stone Barn.
Most recently he helmed the culinary program at another Fort Wayne original – Conjure. It was here that he began dreaming about his latest project – Rune Restaurant and Bar which opened its doors in March 2024 in the 07 (46807) neighborhood of Fort Wayne, Indiana.
Richardson says that he has worked over the past decade to perfect his voice, and feels he’s finally ready to express a voice that is “loud with big flavors, a bit chaotic, technical when it needs to be, but never fussy, and always delicious.” He and his wife, Natasha, live in the neighborhood and value family time with their two sons – Rune and Casper. He also explores his creative expression by writing songs with his band –Best Sleep which performs regularly at various listening rooms in Fort Wayne.
