The music of beloved singers Gladys Knight, Patti Labelle and Dionne Warwick is being celebrated at Black Ensemble Theater (BET) in Chicago.
“That’s What Friends Are For,” the latest production at BET, runs through Aug. 10. The show tells a fictional tale of singers Knight, LaBelle and Warwick gathering together backstage prior to a planned Las Vegas residency. They talk about their lives and the friendship they share.
The show, produced by Black Ensemble Theater founder Jackie Taylor, is written and directed by Daryl Brooks. It’s an energetic production featuring powerful vocals from the talented ensemble cast.
“That’s What Friends Are For” stars Rose Marie Simmons as mature Gladys; Michaela Dukes as young Gladys; Sybyl Walker as mature Dionne; Brianna Buckley as young Dionne; Tamara Batiest as mature Patti; Courtney Driver as young Patti; Dennis Dent as Charles Gibbons; Dwight Neal as Luther Vandross; Jaimee Thomas as Michael Peterson and Treqon Tate (ensemble).
Among highlighted numbers are the engaging “That’s What Friends Are For,” “You Are My Friend,” “If Only For One Night,” “Midnight Train To Georgia” and “Walk On By.”
Audience members will leave the theatre singing the tunes of these iconic musical artists.
FYI: “That’s What Friends Are For,” will run through Aug.10 at Black Ensemble Theater, 4450 N. Clark St., Chicago. Visit blackensembletheater.org.
About Eloise Valadez
Guest blogger Eloise Marie Valadez, a frequent contributor to Travel/Food, is a professional journalist/writer and editor with four decades of experience covering the arts, entertainment, and culinary industries. A native of Chicago, she has a passion for the written word.
The stage of Chicago Shakespeare Theater’s The Yardis currently set as a tennis court. And on that court the impactful story of tennis legend Billie Jean King is being played out.
“Billie Jean,” which is a world premiere production, continues through Aug. 10 at Chicago Shakespeare Theater. The play was written by Lauren Gunderson and directed by Marc Bruni. “Billie Jean” was produced and developed in collaboration with Harriet Newman Leve, Stephanie Sandberg, Lily Tomlin and Jane Wagner.
The show relays the story of King as she goes from a young girl pursuing her dreams to the woman who becomes not only a champion of the game of tennis but a champion for equality on all levels, specifically with women’s rights on the sports field and in business.
Giving powerful performances are Chilina Kennedy as Billie Jean King and Dan Amboyer as her husband Larry King. Also starring in the cast are Julia Antonelli, Elena Hurst, Courtney Rikki Green, Wynn Harmon, Carolyn Holding, Jurgen Hooper, Callie Rachelle Johnson, Lenne Klingaman, Nancy Lemenager and Murphy Taylor Smith.
“Billie Jean” has no lulls and definitely keeps an audience’s attention.
About the show, playwright Gunderson says, “CST is the perfect place to launch this new play about Billie Jean King, her activism, and her ongoing impact on the world. Her story is a hero’s journey, and the house of Shakespeare’s heroes is a fitting home for this theatrical debut about excellence, equality, and heart.”
Guest blogger Eloise Marie Valadez, a frequent contributor to Travel/Food is a professional journalist/writer and editor with four decades of experience covering the arts, entertainment, and culinary industries. A native of Chicago, she has a passion for the written world.
Fans of the classic tale of “Beauty and the Beast” won’t want to miss the stunning production currently on stage in Chicago.
“Disney’s Beauty and the Beast,” which is on a national tour, continues to Aug. 2 at Chicago’s Cadillac Palace Theatre. The theatrical production, directed and choreographed by Matt West, is based on the popular 1991 movie.
The “tale as old as time,” tells the story of Belle, a small-town French girl, who is a lover of books and reading. One day, while in search of her father, who is missing, Belle stumbles upon a castle where a former priest who has been turned into a Beast resides. She is captured and while there she interacts with the Beast and all the other inhabitants of the castle. Lessons learned in this story revolve around love, kindness as well as beauty being in the eye of the beholder. It is only true love which will transform the Beast back to his princely form and it is Belle who is the catalyst for this.
Actors Kyra Belle Johnson as Belle and Fergie L. Philippe as the Beast are dynamic in their starring roles and both display strong voices. The production’s ensemble group of actors are excellent as well.
“Beauty and the Beast” features stunning costumes, rousing dance numbers and a score of catchy tunes. Among highlighted numbers are “Be Our Guest,” “A Change in Me,” and “If I Can’t Love Her.”
Musical theater lovers will definitely be drawn into this show.
FYI: “Disney’s Beauty and the Beast” continues to Aug. 2 at Cadillac Palace Theatre, 151 W. Randolph St., Chicago. For more information, visit BroadwayInChicago.com.
About Eloise Marie Valadez
Guest blogger Eloise Marie Valadez, a frequent contributor to Travel/Food, is a professional journalist/writer and editor with four decades of experience covering the arts, entertainment, and culinary industries. A native of Chicago, she has a passion for the written word.
Annual Awards Program Recognizes the World’s Best Wine Lists— Special ‘Restaurant Awards’ Issue Highlights Revitalization of Steak Houses, Aged Wines for Today’s Generation
Wine Spectator, the world’s leading authority on wine, has unveiled the winners of the 2025 Restaurant Awards, which honor the world’s best restaurants for wine. This year’s awards program recognizes 3,811 dining destinations from all 50 states in the U.S. and more than 80 countries internationally.
Photo courtesy of Soby’s.
“A wine list is a restaurant’s identity in print, and this year’s Wine Spectator Restaurant Award winners reflect both deep knowledge and a passion for discovery,” said Marvin R. Shanken, Editor and Publisher, Wine Spectator. “I proudly present the 3,811 restaurants worldwide that earned a Restaurant Award this year—we raise a glass to all our winners.”
Launched in 1981, the Restaurant Awards represent the world’s only program focused exclusively on restaurant wine service. They are assigned on three levels: the Award of Excellence, the Best of Award of Excellence and the Grand Award, with 2,010; 1,704; and 97 winners this year in each respective category.
Photo courtesy of Le Bon Georges
This year, Wine Spectator has granted three new Grand Awards: Selby’s in Atherton, CA, Soby’s in Greenville, SC and Le Bon Georges in Paris, France. The Restaurant Awards issue includes exclusive profiles on each winner and the talent behind each of the wine collections that earned them this honor.
Photo courtesy of El Che.
Also featured in Wine Spectator’s special Restaurant Awards issue: “What’s Old is New Again,” as restaurants place an emphasis on revisiting and uplifting tried and true classics.
Salle à Manger. Photo courtesy of the Grand Hotel.
The Restaurant Awards issue, which features a tribute to late Grand Award-winning American chef and restaurateur Charlie Trotter, becomes available to readers July 15th.
Follow Wine Spectator on Instagram (@wine_spectator) and use the hashtag #WSRestaurantAwards for posts about this year’s awards.
Photo courtesy of Cascade Prime Steak and Seafood.
WineSpectator.com/Restaurants also features coverage of winners, interviews with leading wine directors, wine picks and pairing tips from sommeliers at award-winning programs. In the Restaurant Search, all winners can be searched by name, location, award level, cuisine, wine specialties and pricing. Winners are also profiled in the free Restaurant Awards app, available for iPhone and iPad users.
Photo courtesy of Cafe Monarch.
About Wine Spectator
Wine Spectator is the world’s leading authority on wine. Anchored by Wine Spectator magazine, a print publication that reaches around 3 million readers worldwide, the brand also encompasses the Web’s most comprehensive wine site (WineSpectator.com), mobile platforms and a series of signature events. Wine Spectator examines the world of wine from the vineyard to the table, exploring wine’s role in contemporary culture and delivering expert reviews. Parent company M. Shanken Communications, Inc., also publishes Cigar Aficionado, Whisky Advocate, Market Watch, Shanken News Daily and Shanken’sImpact Newsletter.
It’s no surprise that “Kimberly Akimbo” garnered five Tony Awards. The hit musical is a standout on many levels.
“Kimberly Akimbo” is currently being presented by Broadway in Chicago at CIBC Theatre through June 22.
The play, which opened on Broadway in 2022, revolves around 16-year-old character Kimberly Levaco, who has a genetic disorder making her age rapidly to where she looks decades older. Kimberly’s family has moved to New Jersey and she must get used to her new surroundings, new classmates and new people whom she hopes will accept her.
There are plenty of bittersweet moments as well as humorous scenes in this show with its sweet character and her dysfunctional family in the spotlight.
Carolee Carmello does a terrific job portraying Kimberly and makes her a character the audience can definitely care about. The entire cast is an ensemble of strong performers. Also starring in the show are Miguel Gil, Jim Hogan, Emily Koch, Grace Capeless, Skye Alyssa Friedman and others.
The score of “Kimberly Akimbo” is a standout as well, featuring catchy music and witty lyrics. Music is by Jeanine Tesori with lyrics by David Lindsay-Abaire.
Securing a iicket to this production will, no doubt, ensure an entertaining evening at the theater.
FYI: “Kimberly Akimbo” continues through June 22 at CIBC Theatre, 18 W. Monroe St., Chicago. Tickets are $35 to $125. Visit broadwayinchicago.com.
Sidebar: Actress from “Kimberly Akimbo’ shares family recipe
“I enjoy good food and making my own food,” said Friedman.
The actress is currently starring as Teresa in “Kimberly Akimbo.” The production runs through June 22 at Chicago’s CIBC Theatre.
Friedman said it’s much more difficult to prepare your own food while on tour though.
“When I moved to New York City for college I lived alone and cooked for myself,” she said.
Among favorite meals she’d prepare were seafood, pasta and soup.
“It’s nice trying different restaurants (when on tour),” she said.
Friedman, who said she’s not a “picky” eater, remembers special dishes her mother made while she was growing up. Among favorite specialty meals were prime rib and Yorkshire pudding, which her mother made often for Christmas.
The actress had some family influences when it came to cooking.
“I was inspired by my grandparents and parents and what they passed on,” Friedman said. Healthy food was always in the spotlight in her family’s kitchen, Frieman stressed. “My mom always made food with healthy ingredients.”
Friedman said she’s not really into following the work of famous chefs.
“So many people (everyday cooks) make yummy food. They don’t have to be a chef,” she said.
Friedman said she’s enjoying her role with the touring production of “Kimberly Akimbo.” “I absolutely love the way it’s written,” she said about the show. “I love how funny and irreverent it is but it’s also bittersweet and so life affirming.”
The following recipe is from Friedman.
Yorkshire Pudding
½ teaspoon salt
3/4 cups of flour
2 eggs
1 cup milk
4 tablespoons oil
Mix all ingredients, except the oil, together. Refrigerate for at least 2 hours. Preheat oven to 450°. Take an 8×8 square pan and pour the 4 tablespoons of oil into it. Heat the pan for 2 minutes before pouring in the cold batter.
Cook for 20 to 30 minutes. Do not open the oven door during cooking. Serve immediately and enjoy the crispy outer edges and the custard-like inside.
About Eloise Marie Valadez
Guest blogger Eloise Marie Valadez, a frequent contributor to Travel/Food, is a professional journalist/writer and editor with four decades of experience covering the arts, entertainment, and culinary industries. A native of Chicago, she has a passion for the written word.
The Joffrey Ballet has another winner on its hands. The esteemed ballet company is presenting “Alice’s Advenures in Wonderland” at the Lyric Opera House in Chicago. The production continues to June 22.
“Alice’s Adventures in Wonderland,” based on Lewis Carroll’s famous tale, is expertly choreographed by the talented Christopher Wheeldon. Wheeldon is also the choreographer of The Joffrey Ballet’s popular “The Nutcracker.”
The troupe is at the top of its game, as it always is, with this production. The dance moves are exceptional, the costumes and sets are colorful and the use of puppetry and other theatrical props are fantastic.
While the Joffrey members are lauded dancers they are also talented in the acting department.
Among dancers in key roles in the production are Amanda Assucena as Alice; Stefan Goncalvez as White Rabbit; Victoria Jaiani as Mother/Queen of Hearts; Edson Barbosa as Magician/Mad Hatter; Dylan Gutierrez as the Duchess and Alberto Velazquez as Jack/Knave of Hearts. The score of “Alice” is also noteworthy for its blend of beautiful and innovative sounds.
It would be nice if The Joffrey would bring this stellar piece back again soon.
FYI: THE Joffrey Ballet presents “Alice’s Adventures in Wonderland” at the Lyric Opera House in Chicago through June 22. Visit joffrey.org.
About Eloise Marie Valadez
Guest blogger Eloise Marie Valadez, a frequent contributor to Travel/Food, is a professional journalist/writer and editor with four decades of experience covering the arts, entertainment, and culinary industries. A native of Chicago, she has a passion for the written word.
The James Beard Foundation® is proud to announce the winners of the 2025 James Beard Media Awards, presented by Capital One, honoring the nation’s top food authors, broadcast producers, hosts, journalists, podcasters, and social media content creators. The full list of winners, which includes Book, Broadcast Media, and Journalism, can be found below and on the James Beard Foundation website.
James Beard Award winner®, Emmy-nominated producer, TV host, and New York Times best-selling author Padma Lakshmi hosted the 2025 Media Awards ceremony on Saturday, June 14, 2025 at Columbia College Chicago. Presenters also included luminary food media personalities such as Nyesha Arrington, Molly Baz, Rose Levy Beranbaum, Dr. Jessica B. Harris, Francis Lam, Adam Richman, Alexander Smalls, Andrew Zimmern, and others.
“Congratulations to the 2025 Media Award winners, whose compelling narratives shape our food culture and set the standard of excellence in culinary storytelling and reporting,” said Clare Reichenbach, CEO, James Beard Foundation. “We’re honored to celebrate phenomenal work that will surely impact how people cook, think about food, and engage with our shared culinary landscape for years to come.”
2025 marks a notable milestone: the 35th anniversary of the James Beard Awards. This year’s ceremonies commemorate the transformative role the Awards have played in recognizing excellence and shaping the evolution of American food culture, while reaffirming the Foundation’s commitment to leading and supporting the industry for years to come.
“The Media Awards celebrate all those who expand our understanding of food through exceptional storytelling thateducates, entertains, and inspires,” said Dawn Padmore, VP of Awards, James Beard Foundation. “A heartfelt thanks to our subcommittee members and judges for their dedication and the thoughtful consideration they put into these awards. Their time and expertise are deeply appreciated.”
The James Beard Foundation began honoring excellence in food media more than 30 years ago, with the first Book Awards presented in 1990. This year’s Book Awards recognize cookbooks and other nonfiction food- or beverage-related books that were published in the U.S. in 2024. Books from foreign publishers must bear a 2024 U.S. copyright date and/or must have been distributed in the U.S. during 2024.
“Congratulations to this year’s winners, who have taken us on journeys through kitchens and communities worldwide,” said Genevieve Villamora, chair of the James Beard Foundation’s Book Awards program. “From technical mastery to cultural storytelling and preservation—these books represent the very best in culinary publishing, proving that great food writing comes in many forms.”
The 2025 James Beard Book Award winners are:
Baking and Desserts: Books with recipes focused on the art and craft of baking, pastries, and desserts, both sweet and savory items, including ingredients, techniques, equipment, and traditions
Beverage without Recipes: Books without recipes that focus on beverages, such as cocktails, beer, wine, spirits, coffee, tea, or juices; or books that cover these subject areas where recipes are not the focus of cooking, not just a single topic, technique, or region.
Bread: Books with recipes focused on the art and craft of making bread, including ingredients, techniques, equipment, and traditions.
Richard Hart Bread: Intuitive Sourdough Baking by Richard Hart, Henrietta Lovell, and Laurie Woolever (Clarkson Potter)
Food Issues and Advocacy: Books that focus on investigative journalism, food policy, food advocacy, deep dives, and critical analysis of the changing social landscape around food.
General: Books with recipes that address a broad scope of cooking, not just a single topic, technique, or region, and are accessible to a general audience.
International: Books with recipes focused on presenting cuisines of the world in their cultural context: their history, distinctive characteristics, and techniques.
The Balkan Kitchen: Recipes and Stories from the Heart of the Balkans, Irina Janakievska (Quadrille)
Literary Writing: Narrative nonfiction books, including memoirs, culinary travel, culinary tourism, biography, reflections on food in a cultural context, and personal essays.
Professional and Restaurant: Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, the use of specialty ingredients and professional equipment, including culinary arts textbooks.
More information about the Book Awards eligibility and criteria can be viewed here.
BROADCAST MEDIA AWARDS
The Broadcast Media Awards were established in 1993 to recognize nonfiction works in English that exemplify excellence and keep with the mission and values of the James Beard Foundation. This year’s winners spotlight food and beverage topics appearing widely for the first time in the U.S. in 2024 across digital and terrestrial media—including radio, television broadcasts, podcasts, documentaries, online sites, and social media.
“We’re honored to recognize those whose thoughtful production and authentic storytelling bring our dynamic food culture to life,” said Cynthia Graubart, chair of the James Beard Foundation’s Broadcast Media Awards program. “Congratulations to the 2025 winners for offering a unique lens into the people, trends, and traditions that shape how we experience food and dining.”
The 2025 James Beard Broadcast Media Award winners are:
Audio Programming: This award recognizes excellence in a food- or beverage-related radio or podcast program.
Loading Dock Talks with Chef Preeti Mistry
“Cream Pie with Telly Justice” Airs on: Apple Podcasts, Spotify, and other podcast platforms
Audio Reporting: This award recognizes excellence in reporting and narratives about food and/or food issues in radio or podcasts. This work is issue or deadline-driven, investigative, topical, or timely in nature.
Post Reports
“Bacon: The Best-Kept Secret in Washington” Airs on: Post Reports
Commercial Media: This award recognizes excellence in food- or beverage-related media including video production, audio programming, or other media that is clearly developed and marketed with prominent visual branding, is sponsored or commercially funded, and/or contains paid advertising. It may be broadcast, streamed, accessed online, or through an app.
La Mera Mera Tamalera, Airs on: YouTube
Documentary Visual Media: This award recognizes excellence in a food- or beverage-related documentary that is at least 15 minutes long.
MARCELLA, Airs on: PBS American Masters
Docuseries Visual Media: This award recognizes excellence in a food- or beverage-related docuseries.
World Eats Bread, Airs on: National Geographic Channel
Instructional Visual Media: This award recognizes excellence in a food- or beverage-related video production with instruction and/or education as its primary intent, whether broadcast, streamed, accessed online, or through an app.
G.O.A.T., Airs on: MasterClass
Lifestyle Visual Media: New in 2025, this category honors excellence in food-centric talk shows and lifestyle programs that explore food or beverage alongside broader societal and cultural themes. Entries can range from interview-based shows featuring chefs and food personalities to those that delve into food history, science, and culture. This year, submissions to the Competition Visual Media category were included for consideration within the Lifestyle Visual Media category.
Relish, Airs on: PBS, Passport, TPT, TPT-2 and YouTube
Social Media Account: This award recognizes excellence in a food- or beverage-related social media account or platform.
Little Fat Boy, Airs on: Instagram, TikTok, Substack and YouTube
Travel Visual Media: New in 2025, this category celebrates excellence in food- or beverage-focused travel shows. Entries should showcase the unique culinary culture and traditions of a specific region or country, highlighting the connection between people, food, regions, and communities.
Drink: A Look Inside the Glass, Airs on: Apple TV, Prime Video, Tubi, and Roku
More information about Broadcast Media Awards eligibility and criteria can be viewed here.
JOURNALISM AWARDS
The Journalism Awards were established by the James Beard Foundation in 1992. This year’s Journalism Awards recognize works in English and cover food- or drink-related content which were published—or self-published—in 2024 in any medium.
“The reporting by the 2025 Journalism Award winners shows so poignantly how food plays an integral role in every aspect of our lives,” said Rochelle Oliver, chair of the James Beard Foundation’s Journalism Awards program. “Thank you to these journalists for their dedication to deepening the conversation around culture, history, community, and sense of identity from a culinary lens.”
The 2025 James Beard Journalism Award winners are:
Beverage: This award recognizes distinctive style, thorough knowledge, plainspoken prose, and innovative approach in a single article on alcoholic or non-alcoholic beverages.
“Want to Make Spirits in Thailand? Good Luck.” by Craig Sauers, Punch
Columns and Newsletters: This award recognizes the work of an individual or team/group that demonstrates thought-provoking opinion and a compelling style on food- or drink-related topics.
“The farm bill hall of shame”; “The essential workers missing from the farm bill”; “Tribal nations want more control over their food supply” by Teresa Cotsirilos, Bridget Huber, and Claire Kelloway, Food & Environment Reporting Network and Mother Jones
Craig Claiborne Distinguished Criticism Award: This award recognizes discerning criticism or commentary that contributes to the larger discourse on food, drink, and related topics. An entry consists of three pieces that can include restaurant reviews, cultural critiques, or analyses that demonstrate thought-provoking opinion and compelling style.
“New tasting menu dinners at Honeysuckle Provisions are provocative and delicious”; “The enduring, confusing, and always delicious Octopus Cart is still puffing along after 34 years”; “Loch Bar, a new high-end seafood spot on Broad, swings big and misses” by Craig LaBan, Philadelphia Inquirer
Dining and Travel: This award recognizes exemplary and comprehensive service journalism that relies on both critical voice and thorough research to bring a variety of dining options into perspective, whether in a single city, a region, or a country.
“Gastro Obscura’s Feast” by Anne Ewbank, Diana Hubbell, and Sam O’Brien, Gastro Obscura
Feature Reporting: This award recognizes excellence for engaging writing and in-depth reporting in food and/or drink features.
“We Need to Talk About Trader Joe’s” by Adam Reiner
TASTE
Food Coverage in a General Interest Publication: This award recognizes excellence in food and/or drink writing, reporting, and presentation in a general interest site or print publication. Judges evaluate each entry for overall breadth and depth of coverage.
The Bitter Southerner
Foodways: This award recognizes the importance of culture and history in food journalism. Entries in this category explore the connection between what we eat and who we are, with an emphasis on reporting.
“As Detroit sees a future in urban agriculture, some pushback harkens to a dark past” by Lyndsay C. Green, Detroit Free Press
Health and Wellness: This award recognizes excellence in food- and/or drink-related health and wellness coverage. Entries explore a variety of topics that may include (but are not limited to) addiction, aging, chronic disease, diet, mental health, mind-body connection, nutrition, and reproductive health.
“Florida Banned Farmworker Heat Protections. A Groundbreaking Partnership Offers a Solution.” Grey Moran. Civil Eats
Home Cooking: This award recognizes excellence in service journalism with a practical focus for the home cook. The award honors imaginative and substantive entries that use fresh, innovative approaches—both written and visual—to illuminate cooking methods, ingredients, and recipes.
“The Art and Science of Kimchi” by Andrea Geary, Cook’s Illustrated
Investigative Reporting: This award recognizes excellence in investigative reporting on environmental, political, business, or policy issues regarding food and/or drink.
“The North Koreans behind global seafood”; “The Whistleblower” by Ian Urbina and the Staff of The Outlaw Ocean Project, The Outlaw Ocean Project and The New Yorker
Jonathan Gold Local Voice Award: This award recognizes the work of an individual who engages readers through enterprising food and dining coverage in a specific region, which also displays versatility in form, including reviews, profiles, cooking, quick hits, and hard news reporting.
“Etta’s Five Bankruptcies Have Left a Collective Mess”; “White Sox Fans Came for the Losses, Stayed for the Milkshakes”; “Namasteak, USA” by Ashok Selvam, Eater Chicago
MFK Fisher Distinguished Writing Award: This award recognizes a single article of exceptional literary merit on the subject of food and/or drink published in any medium.
“The City that Rice Built” by Jeff Gordinier and George McCalman, Food & Wine
Narrative Photography: New in 2025, this award recognizes exemplary storytelling through the use of photography within food culture. An entry is composed of images from one published piece that captures a visual narrative with skill, perspective, and style.
“The Only Constant is Chuck’s” by Rory Doyle (Self-published)
