Sol y Luna (Cusco): They have forty-three casitas (houses) to accommodate families. They are surrounded by gardens filled with flora native to the Sacred Valley and all face the Andes Mountains. They offer experiences such as tandem paragliding, cycling or hiking through terraced fields, horseback riding to remote villages and kayaking.
La Base Lamay (Cusco): The main purpose of the daily activities they offer is all about conservation and sustainable development through responsible tourism in Lamay. Offerings Family fun offerings include activities such as hikes in the mountains, experiences in local communities, fly fishing, mountain biking, rock climbing, farming and culinary activities, as well asinteractive experiences in the village.
Colca Lodge (Arequipa): Their family suites are perfect for those traveling with children. Consider requesting activities such as lunches cooked by the riverside near the hot springs, visiting an alpaca ranch and condor room, hiking to a pre-Inca ruins near the hotel, or just relaxing treatment at the thermal spa.
Inkaterra Reserva Amazónica (Madre de Dios): An ecological luxury lodge. It offers a varied selection of excursions, including a visit to the Inkaterra Canopy Walkway, a system of bridges 30 meters above the ground. In 2013, Inkaterra Reserva Amazónica was chosen by National Geographic Traveler magazine among the top 25 eco-lodges in the world.
Hotel Paracas, a Luxury Collection Resort (Paracas): They offer family-friendly accommodations with furnished terraces, sea views and garden views. There’s a Kids’ Club as well as an entertainment area for children, where staff organizes fun activities indoors and outdoors.
Decameron (Lima and Tumbes): It is a family-friendly resort with many activities throughout the day. In Peru, you can find them in Lima and Tumbres. You can enjoy activities such as shows, water sports and other sports, in addition to having specialized restaurants, unlimited food, beverages and alcoholic drinks.
FOOD
Traveling with kids can be an adventure, especially when it comes to mealtime. Peru offers an array of delicious and child-friendly dishes that will have your little ones asking for seconds.
Kick off your flavorful journey with a few sips of Inca Kola. A soft drink is a great special treat for kids, especially those who don’t have much soda at home. This soda is sweet and fruity—channeling its main ingredient, lemon verbena. Inca Kola has been around since 1935, so it’s definitely the perfect way to get a swig of authenticity during your trip!
Next on the menu is lomo saltado, a mouthwatering stir-fry that blends tender strips of beef with onions, tomatoes, and fries, served over a bed of rice. It’s like a Peruvian twist on beef and fries—and who doesn’t like fries?
For those with a sweet tooth, Peru offers a delightful treat called picarones. These fluffy doughnuts made from sweet potato and pumpkin are fried to golden perfection and drizzled with a decadent syrup made from molasses and spices. It’s a dessert that will have both kids and adults coming back for more. You also can’t miss out on classic churros, the sweet treat made from crispy fried dough covered in cinnamon sugar—and a side of chocolate dipping sauce.
To introduce your young ones to the bold flavors of Peruvian cuisine, try the savory delight that is anticuchos—or grilled skewers of marinated beef heart or chicken, seasoned to perfection and served with a side of roasted potatoes.
Peru for kids is an immersion into a different culture –a learning experience for the entire family from strolling through cobblestone city streets, exploring ancient remains, and hiking through Peru’s lovely to sampling the different foods and meeting new people. It’s more than that as well. It’s a way to bond with your family and also enjoy what the world has to offer.
Expanded Programming Offers Visitors an Inside Look into the World of Whiskey Making, Beam Family History, and Eight Generations of Craftsmanship.
The James B. Beam Distilling Co., home of the World’s #1 bourbon Jim Beam®, is excited to announce several new visitor experiences and an expanded events calendar this year. New offerings include brand-specific consumer experiences for Knob Creek® and Jim Beam® and for the first time ever, consumers will have access to the state-of-the-art Fred B. Noe Distillery with a limited series of “Behind The Beam” events where guests can enjoy a personalized tour and tasting led by one of our Master Distillers, Fred or Freddie Noe.
These newly designed experiences have been thoughtfully curated to make guests feel part of the First Family of Bourbon and immerse them into their 229 years of whiskey-making expertise. In 2022, The James B. Beam Distilling Co. underwent a multi-million-dollar campus renovation including a revamp of the American Outpost, opening of The Fred B. Noe Distillery, and adding The Kitchen Table restaurant, further establishing the distillery as a must-visit tourism destination. Since then, daily visits have increased by 60%, and last year alone, The James B. Beam Distilling Co. welcomed over 126,000 visitors. This is part of a larger post-pandemic tourism trend and travel boom, and according to the Kentucky Distillers’ Association, the Kentucky Bourbon Trail surpassed a record-breaking two million visitors in 2022.
For the first time in 229 years, father and son Master Distillers are working alongside one another to continue inventing and reinventing the American Whiskey category. Fred Noe, 7th Generation Master Distiller, oversees some of the most well-known whiskeys in the world including Jim Beam®, Basil Hayden® and Knob Creek®; while his son Freddie, 8th Generation Master Distiller is at the helm of innovation in American Whiskey and oversees The Fred B. Noe Distillery which opened its doors in 2021 for small batch production of Booker’s®, Baker’s®, Little Book®, Legent®, and more.
The James B. Beam Distilling Co. Visitor Experiences
In addition to the new tours outlined below, guests can still book the classics like the Basil Hayden Culinary Tasting Experience, Family Reserve Tasting, Beam Made Bourbon Distillery Tour & Tasting, and Meet the Family Tasting. A list of tours can be found here.
· Behind the Beam ($350): Get a glimpse behind the scenes at the production methods that helped the First Family of Bourbon build the world’s favorite Bourbon and an innovative portfolio of small-batch whiskeys. In Behind the Beam, guests are guided on a behind-the-scenes tour of the newly opened Fred B. Noe Distillery, have a front row seat to the bottling process of Knob Creek® Single Barrel Reserve and enjoy tasting and storytelling led by a Master Distiller. Following the tour, guests are treated to some of Beam’s finest whiskey and a few of the most sought-after new releases paired with a Kentucky-inspired lunch at The Kitchen Table. Behind the Beam dates and themes can be found here.
Themes:
· Behind The Beam – Maturation Matters
Bourbon lovers can join Fred and Freddie Noe on an experience through the historic warehouses of James B. Beam Distilling Co. where guests will learn the secrets of how time, temperature and wood impact the World’s #1 Bourbon.
· Behind The Beam – Little Book® + Country Ham
When Freddie Noe set out to make his own mark on the bourbon industry, he wanted to honor his grandfather Booker by creating a product with one attribute in mind: flavor. Join Freddie Noe as he takes you through the process of blending a new batch of Little Book and enjoy a tasting against other traditional bourbons to showcase the contrast and what blending can do to elevate flavors. After, you’ll join Freddie to see how his innovative flair extends to a famous family heirloom: Freddie’s country ham. Whether it is in bourbon or cooking, the Beam family has always pushed the boundaries of flavor.
· Behind The Beam – Cocktails
Fred and Freddie love nothing more than using Beam bourbons to make cocktails. Yet with so much mixology experience, what are the favorite cocktails of the Master Distillers of the First Family of Bourbon? An immersive mixology experience in which you’ll explore which cocktails pair best with Beam Distilling brands.
· 8 Generations Tasting Experience ($40): Taste through 229 years of whiskey making and discover the unique fingerprint each generation has left on this iconic spirit through a 40-minute guided experience. Guests will discover the Beam and Noe families’ rich legacy while tasting seven unique whiskeys, each a captivating chapter narrating their pioneering journey. From pre-prohibition classics to innovative contemporary expressions, this guided exploration lets guests experience the evolution of American Whiskey firsthand.
· Knob Creek Tasting Experience ($25): Embark on a guided tasting experience featuring Knob Creek’s lauded small-batch bourbons and rye whiskeys. Learn the secrets behind Knob Creek’s unique aging process through a 30-minute guided tour and discover how each different varietal tells its own story and learn how the release of Knob Creek® was a major step toward making the small-batch whiskey movement what it is today.
· Jim Beam Tasting Experience ($20): Journey through the iconic expressions of the World’s #1 Bourbon brand in this immersive experience with a curated selection of Jim Beam® expressions, allowing guests to appreciate the subtle nuances of each bottling. From Jacob Beam’s pre-prohibition roots to the modern-day leadership of Master Distillers Fred and Freddie Noe, this 30-minute guided exploration showcases the evolution of this iconic brand.
The Kitchen Table Restaurant and The Clermont Supper Club Dinner Series
The James B. Beam Distilling Co. has released 2024 dates for the Clermont Supper Club dinner series at The Kitchen Table, the full-service restaurant inspired by the original Beam family kitchen table, a place of storytelling, whiskey sharing and recipes. Guests can purchase dinner tickets and join Master Distillers Fred and Freddie Noe for an evening of Beam family-inspired fare, unique cocktails, tasting of new whiskeys and behind-the-scenes barrel stories directly from the First Family of Bourbon themselves. Dinner details and tickets can be found here.
Upcoming Clermont Supper Club Dates
· Thursday, June 13 – Bardstown Bourbon Collection™
· Thursday, July 18 – Knob Creek®
· Thursday, August 15 – Bakers® 13
· Thursday, September 12 – Little Book®
· Thursday, October 17 – Beam Family
· Thursday, November 14 – Distillers’ Share™
· Thursday, December 12 – Holiday Edition
Please visit beamdistilling.com for more information about The James B. Beam Distilling Co. and to purchase tickets to any of these experiences. While tours are limited to guests age 21+, guests of any age can visit the grounds and The Kitchen Table restaurant.
The James B. Beam Distilling Co. is an ideal location and venue for weddings, corporate travel and meetings, family gatherings, bachelor(ette) parties, birthdays and more. Inquiries can be made here.
About The James B. Beam Distilling Co.
Founded by America’s first family of bourbon, the James B. Beam Distilling Co. has crafted genuine American Whiskey since 1795. Its portfolio includes globally coveted and award-winning whiskey brands including Jim Beam®, Basil Hayden®, Knob Creek®, Booker’s®, Baker’s®, Little Book®, Legent®, Old Tub®, Old Overholt®, Old Crow®, and Old Grand-Dad®. Maintaining the whiskey traditions of eight generations of family distillers while advancing the category through innovation, the Beam family has defined what American Whiskey could be and should be for more than 225 years. The James B. Beam Distilling Co. crafts American Whiskey with genuine, quality ingredients that are distilled and aged without compromise at its family distilleries in Clermont, Kentucky.
About Suntory Global Spirits
As a world leader in premium spirits, Suntory Global Spirits inspires the brilliance of life, by creating rich experiences for people, in harmony with nature. Known for its craftsmanship of premium whiskies, including Jim Beam® and Maker’s Mark®; Japanese whiskies, including Yamazaki®, Hakushu®, Hibiki® and Toki™; and leading Scotch brands including Laphroaig® and Bowmore®, Suntory Global Spirits also produces leading brands such as Tres Generaciones® and El Tesoro® tequila, Roku™ and Sipsmith® gin, and is a world leader in Ready-To-Drink cocktails, with brands like -196 and On The Rocks™ Premium Cocktails.
A global company with approximately 6,000 employees in nearly 30 countries, Suntory Global Spirits is driven by its core values of Growing for Good, Yatte Minahare and Giving Back to Society. The company’s Proof Positive sustainability strategy includes ambitious goals and investments to drive sustainable change and have a positive impact on the planet, consumers and communities. Headquartered in New York City, Suntory Global Spirits is a subsidiary of Suntory Holdings Limited of Japan. For more information, visit www.suntoryglobalspirits.com and www.drinksmart.com.
Craft casual brand serves up a volcano of flavor while raising funds for No Kid Hungry and celebrating Hawaiian Foods Week with limited time sandwich and wings
As if bringing new flavors to the table and raising money to help feed kids in need isn’t enough, Dog Haus’ June limited-time items are now doing triple duty, by also celebrating Hawaiian Foods Week (June 9-15).
For the Dog Haus team, showcasing flavors and ingredients from around the world in new ways is a no-brainer. They’ve been doing it since the burgers, brats and brews brand’s inception. Their West Coast take on American classics is known for its signature use of grilled King’s Hawaiian rolls and German-inspired sausages that serve as a platform for toppings and flavor combinations that have spawned a devoted following nationwide. For the past 7 years, the brand has used its limited time offerings not only as a way of delighting diners’ taste buds, but as a vehicle to raise money for No Kid Hungry, to provide meals to kids who would otherwise go without.
This June, Dog Haus is serving two Hawaiian-inspired items:
Ohana Chicken Sando—a crispy fried chicken tender topped with chili crisp, spicy mayo, teriyaki aioli and Haus slaw, all nestled in a King’s Hawaiian bun; a celebration of sweet and savory flavors, perfect for kicking off the summer.
Mighty Moa Wings—traditional bone-in wings tossed in teriyaki aioli and topped with spicy mayo, chili crisp and scallions; offering a tantalizing combination of heat and sweetness that transport taste buds straight to the islands.
“With summer in full swing, beach vibes are on everyone’s mind and I think there’s no better place in the world than Hawaii to enjoy the waves and incredible food. So creating items featuring island flavors was a no-brainer,” said Dog Haus Würstmacher Adam Gertler, when asked about June’s items.
In the same conversation, Founding Partner Hagop Giragossian added “Because we believe so strongly in their mission, we’ve partnered with No Kid Hungry for many years and we’re looking forward to making another big contribution through this initiative. Plus, we’re inviting everyone to celebrate Hawaiian Foods Week with us by enjoying the Ohana Chicken Sando and Mighty Moa Wings all month long.”
Giving back has always been a part of Dog Haus’ mission. Since its inception in 2010, the brand has been committed to making a positive impact in both its local communities and nationwide. By donating $1 from the sale of each Ohana Chicken Sando and order of Mighty Moa Wings to No Kid Hungry, its national charity partner, Dog Haus is helping feed hungry children nationwide.
Hawaiian Foods Week is an annual event that holds a special place in the hearts of the Dog Haus team. Their long-standing partnership with King’s Hawaiian Rolls has inspired them to create unique dishes each year, showcasing Hawaii’s rich culinary heritage and offering a taste of paradise.
For up-to-date location and brand information, visitdoghaus.com.
About Dog Haus
Dog Haus is an award-winning concept known for burgers, brats and brews. Its gourmet hot dogs, sausages, burgers, plant-based and fried chicken offerings, creative full bar program and virtual concepts The Absolute Brands enjoy a devoted following nationwide.
Founded by longtime friends Hagop Giragossian, Quasim Riaz and André Vener, the first Dog Haus opened in Pasadena, California in 2010. Dog Haus’s newly launched iOS and Android app, Haus Rewards, encompasses both Dog Haus and the virtual concept Bad-Ass Breakfast Burritos and includes a digital ordering experience and a revamped loyalty program, all within an intuitive and user-friendly app experience.
Dog Haus was honored with Nation’s Restaurant News’ prestigious MenuMasters Award and has consistently been named in Fast Casual’s Top 25 Movers and Shakers list since 2020. Most recently, Franchise Times announced the winners of its annual Zor Awards, and Dog Haus came out on top – winning the prized honor of “Top Brand to Buy.”
The brand continues to garner critical acclaim for its signature all-beef dogs and hand-crafted sausages with no added nitrates, and 100% Black Angus beef burgers – all of which are made with hormone- and antibiotic-free meat and served on grilled King’s Hawaiian rolls.
With its mission to sustainably feed everyone who walks through their doors, Dog Haus also offers a diverse lineup of plant-based burger, sausage and chicken creations. As more and more diners make the brand a “haus”-hold name, Dog Haus continues to give back through its national charity partnership with No Kid Hungry, donating proceeds from its Absolute Würst Sausage Series and monthly limited-time offerings to help feed millions of kids nationwide. For up-to-date location and brand information, visit doghaus.com or follow Dog Haus on Facebook, Instagram, TikTok and X (formerly Twitter).
Entries for the 2024 James Beard Book Awards were accepted for all cookbooks and other nonfiction food and beverage books published in the U.S. in 2023. Books from foreign publishers were eligible if they bore a 2023 U.S. copyright date or were distributed in the U.S. during 2023.
This year’s winners, announced tonight at Columbia College, were:
Baking and Desserts Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries Regula Ysewijn (Weldon Owen)
Beverage with Recipes Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More Danny Childs (Hardie Grant North America)
Beverage without Recipes Agave Spirits: The Past, Present, and Future of Mezcals Gary Paul Nabhan and David Suro Piñera (W. W. Norton & Company)
Food Issues and Advocacy Resilient Kitchens: American Immigrant Cooking in a Time of Crisis: Essays and Recipes Philip Gleissner and Harry Eli Kashdan (Rutgers University Press)
General Start Here: Instructions for Becoming a Better Cook Sohla El-Waylly (Alfred A. Knopf)
International The World Central Kitchen Cookbook José Andrés and World Central Kitchen with Sam Chapple-Sokol (Clarkson Potter)
Literary Writing The Migrant Chef: The Life and Times of Lalo García Laura Tillman (W. W. Norton & Company)
Reference, History, and Scholarship White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation Naa Oyo A. Kwate (University of Minnesota Press)
Restaurant and Professional Fish Butchery: Mastering The Catch, Cut, And Craft Josh Niland (Hardie Grant Books)
Single Subject Pasta Every Day: Make It, Shape It, Sauce It, Eat It Meryl Feinstein (Hachette Book Group)
U.S. Foodways Love Japan: Recipes from Our Japanese American Kitchen Aaron Israel and Sawako Okochi with Gabriella Gershenson (Ten Speed Press)
Vegetable-Focused Cooking Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds Hetty Lui McKinnon (Alfred A. Knopf)
Visuals The Book of Sichuan Chili Crisp Yudi Echevarria (Ten Speed Press)
Cookbook Hall of Fame
Pierre Thiam
Emerging Voice Mayumu: Filipino American Desserts Remixed Abi Balingit (HarperCollins)
CHOOSE CHICAGO’S TRAVEL SERIES “THE 77: A CITY OF NEIGHBORHOODS” WINS THIRTEEN TELLY AWARDS
Choose Chicago is proud to announce that its new travel series, “The 77: A City of Neighborhoods,” has received multiple honors at the prestigious Telly Awards, a globally-recognized awards platform that honors excellence in television and video across all screens.
Pullman Historic District in the Pullman Neighborhood. Photo courtesy of the Pullman Historic Foundation.
Choose Chicago created this series in partnership with Chicago-based Skalawag Productions to showcase the rich diversity and history of our neighborhoods. “The 77: A City of Neighborhoods” garnered thirteen accolades at the Telly Awards, including five Gold and eight Silver Awards.
The Chicago River flows through several of the city’s neighborhoods including River North. Photo courtesy of Choose Chicago.
Choose Chicago works to position Chicago’s neighborhoods as premier travel destinations by collaborating with local creatives, community leaders, and chambers of commerce, and by supporting community events, infrastructure development, and placemaking projects.
Saints Volodymyr and Olha Ukrainian Catholic Church. Ukrainian Village. Photo courtesy of Eric Allix Rogers.
Rich Gamble, Interim President and CEO of Choose Chicago, expressed his excitement about the series’ success: “We are thrilled that ‘The 77: A City of Neighborhoods’ has been recognized with such prestigious awards. This series is a testament to the rich cultural tapestry of Chicago’s neighborhoods and the talented team behind its creation. We hope these stories inspire viewers to further explore and experience all that our city and its neighborhoods have to offer.”
The Auditorium Theater of Roosevelt University. Photo courtesy of Choose Chicago.
“The 77: A City of Neighborhoods” celebrates the vibrant and distinct communities that make Chicago a world-class destination. The first five episodes of the series have resonated with audiences and judges alike, earning recognition across multiple categories. The awards underscore the series’ exceptional storytelling, cinematography, and creative direction.
“Chicago is a city of neighborhoods, and we took a new marketing approach that acknowledges the realties and complexities of a constantly changing urban landscape,” said Rob Fojtik, Vice President of Neighborhood Strategy at Choose Chicago. “‘The 77: A City of Neighborhoods’ series is part of our organization’s commitment to position the city’s communities as premier cultural destinations and to promote economic activity beyond the central business district.”
Aerial view of Wrigley Field. Photo courtesy of Choose Chicago.
“Working on ‘The 77: A City of Neighborhoods’ with Choose Chicago has been an incredibly rewarding experience,” said Mark Skala, Founder of Skalawag Productions. “This series allowed us to delve into the heart of Chicago’s neighborhoods and showcase their unique stories. The collaboration with the community and the talented team at Choose Chicago made this project truly special, and we hope it inspires people to explore every corner of this beautiful city.”
Rockefeller Chapel in Chicago’s Hyde Park Neighborhood. Eric Allix Rogers photography.
“It has been wonderful to see Bronzeville featured in ‘The 77: A City of Neighborhoods,’” said Cecilia Cuff, Owner of Bronzville Winery. “This recognition goes beyond just our restaurant; it highlights the legacy and spirit of the Bronzeville community. Through this series, viewers get a glimpse into how the history and culture of our neighborhood are instrumental in revitalizing and fostering a sense of pride and unity. I am proud to be part of this celebration of Chicago’s neighborhoods and look forward to welcoming more visitors to experience all that my community has to offer.”
Legacy Walk in Chicago’s Lakeview neighborhood. Photo courtesy of Choose Chicago.
Gold Awards:
Food & Beverage — Online
Travel & Tourism — Online
History — Online
Documentary — Online
Writing — Online (Humboldt Park)
The Skydeck at Willis Tower. Photo credit Ranvestal Photography.
Garfield Park Conservatory in Chicago’s Garfield Park Neighborhood. Adam Alexander Photography.
Funding for production of “The 77: A City of Neighborhoods” was provided by the Chicago Department of Cultural Affairs and Special Events (DCASE) as part of a grant from the American Rescue Plan Act (ARPA).
The series can be viewed on Choose Chicago’s YouTube channel where visitors can immerse themselves in the unique stories and vibrant cultures of our city’s neighborhoods.
Chicago Skyline along the city’s Magnificent Mile. Photo courtesy of Choose Chicago.
About Choose Chicago
Choose Chicago is the official sales and marketing organization responsible for promoting Chicago as a global visitor and meetings destination, leveraging the city’s unmatched assets to ensure the economic vitality of the city, its residents and our partner business community.
The Bean in Millennium Park in Chicago’s Loop. Photo courtesy of Choose Chicago.
Celebrate this year’s James Beard Awards® presented by Capital One, kicking off on Thursday, June 6 and extending through Tuesday, June 11. This celebratory weekend is packed with an vast array of intimate and grand-scale events, featuring special menus, exclusive out-of-town chef and bartender collaborations, educational sessions, and more. With one of the strongest lineups of public events since the arrival of the James Beard Awards® in Chicago in 2015, the weekend promises to be one of the most lively celebrations of the city’s dynamic dining scene this year.
Recognized as one of the nation’s most prestigious honors, the James Beard Awards celebrate excellence in the culinary and food media industries, and broader food system. They also honor individuals who demonstrate a commitment to racial and gender equity, community, sustainability, and a culture where all can thrive.
Co-hosts Choose Chicago and Illinois Restaurant Association champion the city’s vibrant hospitality community year-round, but this weekend provides a particularly proud moment. Open to the public, 2024 festivities include:
THURSDAY, JUNE 6
Mordecai’s James Beard Special Menu with Cocktail Pairings
Thursday, June 6th – Monday, June 10th
5:00 pm – 10:00 pm
Mordecai – 3632 North Clark Street, Chicago IL 60613
In celebration of the James Beard Awards, Mordecai will host a special James Beard menu with cocktail pairings in honor of the ceremony and James Beard Foundation from Thursday, June 6th – Monday, June 10th. Chef Djibril Webb has chosen two recipes from the James Beard Cookbook and Mordecai’s Bar Manager, Rena Long, created special cocktails to pair perfectly with each dish. The menu includes: Stuffed Little Neck Clams set to pair with the Vintage Mordecai Martini and the Breaded Pork Chop with Dill Caper Gravy paired with a cocktail featuring a coconut fat-washed Benriach 10, Bittermens Tepache pineapple, burnt coconut palm sugar, sfumato, and coriander bitters. A portion of the proceeds from each of the dishes and cocktails (sold a la carte) will be donated to the James Beard Foundation.
FRIDAY, JUNE 7
Celebration of Old-World Wines with Terraneo Merchants
Friday, June 7th, 2024
4:00 pm – 8:00 pm
Heritage Restaurant & Caviar Bar – 2700 W Chicago Ave, Chicago, IL 60622
A two-part celebration with Sasha and Drue from Terraneo. To begin a two-part celebration, Heritage Restaurant & Caviar Bar will host a Happy Hour Take-over from 4:00 pm – 6:00 pm to sample a variety of wine with Sasha and Drue from Terraneo Merchants. All wines will be happy hour priced. They will provide tastes and an in-depth dive with those curious to know more. The event will feature happy hour bites and plates with a Georgian Twist! Reservations are strongly suggested, and open to the public. For the second half of the celebration, the restaurant will pour many bottles of Georgian wine to be passed and many toasts by Sasha and Drue during a traditional Georgian Supra Feast from 6:00 – 8:00 pm.
In the heart of Chicago’s Magnificent Mile, luxury boutique hotel Pendry Chicago’s rooftop cocktail haven, Château Carbide, will welcome the 2024 James Beard Award nominee (Outstanding Wine & Other Beverages Program) Strong Water Anaheim for a bar takeover 24 stories above the city. Operated by husband-and-wife duo Ying Chang and Robert Adamson, Strong Water Anaheim has gained nationwide recognition for its nautical-theme “tiki-easy” with rum-based libations, which transport guests onto a sunken ship embarking on an immersive tiki experience. Ying and Robert’s team will be on-site at the historic Art Deco Carbide & Carbon Building shaking up a selection of fan-favorite cocktails from the menu of the James Beard Award nominated bar.
The Bartender’s Bookshelf: Toby Maloney & The Violet Hour host Danny Childs, Slow Drinks
7:30 pm -12:00 am
The Violet Hour – 1520 N Damen Ave, Chicago, IL 60622
James Beard Award-winning author and barman Toby Maloney will welcome Danny Childs, author of Slow Drinks 2024 James Beard Media Award nominee (Beverage Book with Recipes) to The Violet Hour for “The Bartender’s Bookshelf.” The evening will be dedicated to showcasing the talent of the James Beard Media Awards nominee. Together with The Violet Hour team, ethnobotanist Danny has crafted a specialty menu that pulls recipes and inspiration from Slow Drinks, his acclaimed guide to foraging and fermenting seasonal sodas, botanical cocktails, homemade wines, and more.
Throughout the night, signed copies of Slow Drinks will be available for purchase on-site with the help of the local Chicago bookstore, The Book Cellar. The Violet Hour will open its doors to the public, inviting local cocktail enthusiasts to meet Danny and Toby and grab a drink from the collaborative menu and a signed copy of the book while supplies last.
Friday, Saturday, Sunday @ Sportsman’s Club
9:00 pm – 2:00 am
Sportsman’s Club – 948 N Western Avenue, Chicago, IL 60622
No reservations required
2023 James Beard Award winner for Outstanding Restaurant, Philadelphia-based Friday, Saturday, Sunday, will take over Sportsman’s Club’s bar. Beginning at 9:00 pm, FSS head bartender Paul MacDonald will showcase some of the restaurant’s signature drinks in addition to a few one-night-only creations. This event is first come, first served. No reservations.
SATURDAY, JUNE 8
Cocktail for a Cause at Bar Mar & Bazaar Meat by José Andrés
Saturday, June 8th – Monday, June 10th 2024
All Day
Bar Mar & Bazaar Meat by José Andrés – 120 N Upper Wacker Dr, Chicago, IL 60606
Sip for good! In celebration of and a show of commitment to the James Beard Awards in Chicago, Bar Mar by José Andrés and Bazaar Meat by José Andrés will donate a portion of proceeds from each Salt Air Margarita sold from Saturday, June 8 through Monday, June 11 to the James Beard Foundation’s Women’s Leadership Programs. Whether a stop in during the energetic weekend or refreshment just before the ceremony at the Lyric, José’s signature margarita is the perfect way to cocktail for a great cause.
Summer Kickoff Party at Baobing!
1:00 pm – 3:00 pm
Baobing at Duck Duck Goat – 857 W Fulton Market, Chicago, IL 60607
No reservation required
Chef Stephanie Izard at Baobing, her Taiwanese-inspired walk-up window next to Duck Duck Goat, will offer cocktails and ice cream sundaes to kick off summer!
Under the Influence: How Dining Trends are Shaping Drink Choices– A Panel Hosted by the James Beard Foundation®
2:00 pm – 3:30 pm
Biân – 600 W Chicago Ave Suite 001, Chicago, IL 60654
Leaders in restaurants, bars, and hospitality, as well as beverage producers, will convene to talk about how dining trends, menu creation, and consumption shape how consumers select their beverages. Kevin Boehm, Chairman and Co-Founder, Biân; Co-CEO and Co-Founder, Boka Restaurant Group; and 2019 James Beard Award winner for Outstanding Restaurateur will host the panel alongside Tahiirah Habibi and Richy Petrina, James Beard Awards Committee Members. Rodney Williams, James Beard Foundation Trustee and President, Diageo Beer Company will moderate the conversation. Panelists include:
Gregory Gourdet, Author, Chef and Owner, Kann; 2022 James Beard Book Award Winner; 2023 James Beard Award Winner for Best New Restaurant
Lynnette Marrero, Co-founder, Speed Rack and Partner, Delola
Julia Momosé, Partner and Creative Director, Kumiko; 2022 James Beard Book Award Winner
This intimate conversation, moderated by 2022 James Beard Leadership Award honoree and Justice for Migrant Women Founder Mónica Ramírez, will provide insight from two seasoned leaders in the food industry on the role of the restaurant industry in confronting crises and supporting care in the communities that surround them, and the workers that make them run. This conversation will look at trends they have seen since COVID, opportunities and promising practices, and the work that remains to be done.
Immigrant Women Leading Across the Food Supply Chain
James Beard Leadership Award Honorees Justice for Migrant Women and Oakland Bloom (for Understory) work to advance rights, power, and pathways to ownership for working-class migrant women in food. While migrant women’s labor and knowledge are a cornerstone of the food industry at all levels, their voices and experiences are often erased. The event will feature powerful conversation with migrant women in food, discussing their experiences and insights around food and migration, and how they are advancing a more just, connected, healthier, and inclusive vision for the industry and their communities.
Convenience Middle West
3:00 pm – 6:00 pm
Middle Brow – 2840 W Armitage Ave, Chicago, IL 60647
A two-part celebration with Antonio Salto of Polanco and Chef Guy Meikle of Heritage Restaurant & Caviar Bar. Reserve Level Tastings: To begin the two-part celebration, Heritage Restaurant & Caviar Bar will host a sampling of some of Polanco’s Reserve level caviars during a tasting led by Antonio Salto. Enjoy a menu of items at your leisure anytime between 4:00 – 6:00 pm. Reservations are $70 a person and reservations are strongly suggested, open to the public. Continue the two-part celebration with Antonio Salto and Chef Guy during a special tasting menu from 6:00 – 8:00 pm. Tickets are $325 a person and all-inclusive with a max capacity of 24 guests, reservations are required.
Served Up: A Rooftop Pop-Up featuring James Beard Outstanding Bar Finalist Barr Hill Cocktail Bar at Château Carbide
5:00 pm – 10:00 pm
Château Carbide at Pendry Chicago – 230 N Michigan Ave., 24th Floor, Chicago, IL 60601
Luxury boutique hotel ’s rooftop cocktail haven Château Carbide will welcome 2024 James Beard Award nominee for Outstanding Bar, Vermont-based for a bar takeover 24 stories above the city. Barr Hill Cocktail Bar has gained nationwide recognition for its cocktail menu that combines handcrafted ingredients with cutting-edge bar techniques. From 5:00 pm to 10:00 pm, Barr Hill’s Head Distiller Ryan Christiansen and team will be onsite at the historic Art Deco Carbide & Carbon Building chatting shaking up a selection of fan-favorite cocktails from their James Beard Award-nominated menu.
James Beard Tasting Menu at The Coach House
6:30 pm
The Coach House – 1742 W. Division Street, Chicago, IL Reservations Here
Enjoy an 8-course tasting menu by 2x James Beard Award-nominated Chef Zubair Mohajir, exploring the primary spices used in South Indian cuisine. Through storytelling and an exclusively unique menu, guests for this event will get to experience The Coach House in an entirely new and vibrant way.
SUNDAY, JUNE 9
Coffee Chat: Culinary Titans Tackle Sustainability from Planet to Plate to People at Daisies
9:30 am – 11:00 am
Daisie’s – 2375 N Milwaukee Ave, Chicago, IL 60647
Chef and Owner Joe Frillman of MICHELIN Green Starred Daisies in Logan Square will gather several of the industries’ leading voices in sustainability for an open-to-the-public coffee chat on the morning of Sunday, June 9th featuring Chicago’s own Green City Market, the city’s first year-round nonprofit farmers’ market that fights for citywide access to locally-grown, sustainably-produced food. From forging lasting bonds with local farmers to pioneering groundbreaking techniques in waste reduction and supporting local pollinators, the panel will share their insights and strategies for a more sustainable future. As they tackle pressing issues facing the industry today, attendees are welcome to nosh on a selection of hosted sweets and pastries by Jean Banchet Award-winning Executive Pastry Chef and Partner Leigh Omilinsky of Daisies as well as complimentary coffee and tea moderated by Food & Wine’s Chandra Ram, James Beard Media Award nominee, and IACP Award-nominated associate editorial director Chandra Ram, Daisies welcomes trailblazers including:
Joe Frillman of Daisies in Chicago, IL — MICHELIN Green Star, 2024 James Beard Award Semifinalist for Best Chef: Great Lakes
Chef Rick Bayless — Frontera, Xoco, Bar Sótano & More, Top Chef, Founder of Green City Market & Frontera Farmer Foundation, Seven-Time James Beard Award winner
Chef Geoff Davis of Burdell in Oakland, CA — 2024 James Beard Award nominee for Best Chef: California, Esquire’s Best New Restaurants
Chef Rob Connoley of Bulrush in St. Louis, MO — 2024 James Beard Award nominee for Best Chef: Midwest, Author: Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field
Patrick Amice of Barr Hill Cocktail Bar and Distillery in Montpelier, VA — General Manager of Hospitality Operations, 2024 James Beard Award nominee for Outstanding Bar Program
Nicole Yarovinsky of Daisies in Chicago, IL — Bar Director, 2x Tales of the Cocktail Spirited Awards Semi-Finalist
Get Roasted ‘24: Brew and Bites with Big Shoulders Coffee
10:00 am – 12:00 pm
Big Shoulders Coffee Roasting Works – 2415 W 19th Street, Chicago, IL 60608
Patricia and Tim Coonan will welcome all to the Roastery for the 2024 Get Roasted event. The event will feature fresh coffee and homemade pastries, live roasting demonstrations, a micro-lot pour-over station, an espresso bar with a latte art exhibition, mocktails and cocktails created by our mixologist, Alicia Scott, and local brewery Alarmist Brewing will be sponsoring the event with a small selection of their craft beers. Don’t miss the craft coffee brew and bites event of the year ahead of the James Beard Foundation Awards. All guests will receive a bag of freshly roasted coffee to go.
Steph & Chef Friends’ Beard Brunch!
11:00 am – Onward
Girl & the Goat – 809 W. Randolph St., Chicago, IL 60607
Stephanie Izard alongside Lee Anne Wong, Christina Nguyen, Elizabeth Falkner, and Karen Akunowicz, will host a very special brunch. Enjoy a tasty dish from each chef while supporting the James Beard Foundation’s Women’s Entrepreneurial Leadership Program. Cocktails, beer, and wine will be available for a la carte purchase. Brunch will be a ticketed, family-style event with communal seating, please purchase the total amount of tickets for your entire party to ensure you will be seated next to one another. Please reach out to info@girlandthegoat.com with questions.
West Loop’s Sunday Brunch @ Nobu’s Rooftop
11:30 am – 2:30 pm
Nobu Chicago Rooftop – 155 N. Peoria Street, Chicago, IL 60607
Nobu will host a Sunday Brunch soiree at The Rooftop, the stunning restaurant and lounge on the 11th floor of Nobu Hotel Chicago, which recently received a MICHELIN Key. Get a taste of celebrity chef Nobu Matsuhisa’s brunch menu while taking in one of the best views of Chicago’s skyline overlooking the burgeoning West Loop neighborhood. Attendees will be served reception-style Nobu brunch bites and crafted cocktails.
JBF Greens x Mi Tocaya Antojería
12:00pm – 2:30pm
Mi Tocaya Antojería – 2800 W. Lohan Blvd., Chicago IL 60647
Mi Tocaya Antojería will host JBF Greens and open for brunch so that the James Beard Foundation® Greens community (and friends!) can ring in the 2024 Awards. Translated to mean “my namesake” in Spanish, Mi Tocaya highlights chef — and James Beard Award nominee — Diana Dávila’s mission to reshape Mexican cuisine.
Since opening the restaurant in 2017, Chef Diana has established herself as a leader in and out of the kitchen. During the pandemic, she not only launched the Todos Ponen Project to support undocumented workers in the hospitality industry, but also provided free meals for the community, and remained steadfast in her commitment to her employees, farmers, and local vendors. For the occasion, chef Diana will prepare a 3-course brunch that highlights traditional favorites as well as lesser-known regional specialties inspired by her summers traveling through Mexico.
Up South
1:00 pm – 6:00 pm
Justice of the Pies – 8655 S Blackstone, Chicago, IL 60619
No reservation required
Chef Maya-Camille Broussard, 2022 James Beard Award nominee for Outstanding Baker, Chef Serigne Mbaye, 2024 James Beard Award nominee for Best New Restaurant, Chef Adrienne Cheatham, 2023 James Beard Media Award nominated author of Sunday Best, and Chef Fariyal Abdullahi, 2024 James Beard Award nominee for Emerging Chef, will celebrate culinary brilliance on the South Side of Chicago. The UP SOUTH pop-up will feature offerings laced with Southern influences while retaining the spirit of the greater Black diaspora. Live music and terrace seating will be available at Justice of the Pies, a bakery proudly nestled in the center of Avalon Park on Chicago’s South Side.
The Rise and Impact of Chef Civic Leadership – A Panel Hosted by Chicago Chefs Cook
“The people who live on tropical islands are among the toughest, scrappiest, most resilient people of the planet,” writes author Von Diaz, an Emmy Award-winning documentarian, food historian, and author of Coconuts to Collards: Recipes and Stories from Puerto Rico to the Deep South (University Press of Florida) . “Storms have always been unpredictable, and generations of islanders have cultivated ancestral knowledge around how to survive and, importantly, how to feed themselves despite it all. With limited ingredients, they cook in ways that are soul-nourishing and emphasize flavor. Making magic out of what’s available.”
Her cookbook is about preserving the wisdom and values of island people who live in what Diaz describes as the most volatile and vulnerable places on the planet. She follows their histories and how the grapple with their new realities, combining legacy, adaptability, culture, and fortitude.
She tells and shows us cooking techniques and recipes from faraway places such as Santo, Vanuatu’s largest island. Here we meet Primrose Siri who shares such recipes as Laplap, the national dish with its alternative layers of starch such as cassava or yam, seafood or chicken, herbs, spices, and fresh coconut milk cooked oven an earth oven heated with hot rock. Closer to home, there’s Pasteles de Masa, a Puerto Rican Christmas traditional dessert.
Even those who may never cook Arroz Negro Con Pulpo y Calamares (Black Rice with Octopus and Squid) with its rice blackened with squid ink, will be intrigued by this Puerto Rican dish that is definitely eye catching.
Keshi Yena’s history dates back to the first Dutch colonial period in Curaçao, a bustling island some 30 miles off the coast of Venezuela. It is the food of enslaved people, as Curaçao was a slave port, who out of necessity took the rinds of cheeses such as Gouda that were discarded by their masters and stuffing it with meat scraps and other scavenged ingredients.
Some recipes are simple and easy to make at home without a lot of extra ingredients such as Ensalada Talong (Grilled Eggplant and Vegetable Salad) from the Philippines. Others, such as Monfongo Con Guiso, a common dish of green plantains and chicharron or fried pork skins in Puerto Rico are more time consuming but within reach of any cook who wants to give it a try.
The book is arranged by the chapters including the island’s cooking techniques: Marinating, Pickling + Fermentation, Braising + Stewing, Steaming + In-Ground Cooking, Frying, Grilling, Roasting + Smoking, as well as pantry staples, and sauces, spice blends, and condiments that can easily be made.
Whatever you cook or don’t cook, this book is a trip to the islands or islas of the world.
Chamoru Barbecue Chicken with Juanita’s Fina’denne’
Island: Guam Yield: 4 to 6 servings | Active Time: 1 hour | Total Time: At least 4 hours
“This adaptation of a classic Chamoru marinade has become my go-to for grilling chicken and pork. It comes together quickly and packs a punch; soy sauce and lemon deeply penetrate the meat, which is then infused with abundant garlic and ginger. Start your marinade the morning of your cookout instead of the night before, as this soy-heavy marinade is potent. Once you begin cooking, baste the chicken with the remaining marinade several times to glaze and char, being sure to let the marinade cook before taking the meat off the grill.”
Marinade:
10 to 12 large garlic cloves, minced
1/4 cup [50 g] finely grated peeled fresh ginger
1 cup [240 ml] soy sauce
1/2 cup [120 ml] fresh lemon juice
1/4 cup [60 ml] white wine vinegar
1/3 cup [65 g] light brown sugar
1 cup [104 g] finely chopped green onions, white and green parts
To make the marinade: In a medium bowl, combine the garlic, ginger, soy sauce, lemon juice, vinegar, brown sugar, and onions and stir well to incorporate.
Chicken:
3 to 4 lb [1.4 to 1.8 kg] bone-in skin-on chicken pieces, dark or white meat
Steamed white rice, for serving
Fina’denne’ (recipe below), for serving
To make the chicken: Put the chicken pieces in a large resealable bag or airtight container, then pour the marinade over and seal the container. Marinate for at least 3 hours or up to 12.
Remove the chicken from the marinade and place the pieces on a rimmed baking sheet. Reserve the remaining marinade.
Bring a grill to medium heat, then cook the chicken for 25 to 40 minutes, turning often to avoid burning, and brushing with the reserved marinade a few times. Be sure to cook the last application of marinade before taking the chicken off the grill.
Tent the chicken with aluminum foil and let it rest for 5 to 7 minutes before eating. Serve with steamed rice and fina’denne’ on the side.
TIP: If you don’t have access to a grill, this recipe is easy to prepare in the oven. Preheat the oven to 350°F [180°C], then line a large rimmed baking sheet with foil. Arrange the chicken in an even layer, bone-side down. Cover with foil and bake for 35 minutes. To finish, brush with reserved marinade, turn the heat to a high broil, and place the baking sheet directly under the broiler. Watching carefully, and brushing with marinade a few more times, broil for 5 to 10 minutes until the chicken reaches your desired char.
Island: Guam Yield: 1 ½ cups [360 ml] Total Time: 5 minutes
FINA’DENNE’ CHAMORU SOY DIPPING SAUCE
A staple of Chamoru cuisine, this soy-based dipping sauce is flavored with lemon, green onions, and fiery chiles. You can replace the vinegar with additional lemon juice if desired. This recipe was inspired by Juanita Blaz, who is profiled in Islas.
Chamoru Barbecue Chicken with Juanita’s Fina’denne’
3/4 cup [180 ml] soy sauce, plus more as needed
1/2 cup [24 g] thinly sliced green onions or shallots
3 to 6 red bird’s eye chiles
1/2 cup [80 g] halved cherry tomatoes
1/4 cup [60 ml] coconut vinegar or apple cider vinegar
1/4 cup [60 ml] fresh lemon juice
In a medium bowl, combine all ingredients and mix well. Taste and adjust soy sauce and chiles as desired.
“more than just ingredients, it is an accumulation of knowledge, sourcing, collaboration, farms, orchards, fields, and artistry.”
The Lula Cafe Cookbook: Collected Recipes and Stories. Jason Hammel. Phaidon. Photography: Carolina Rodriguez.
After almost a quarter of a century as executive chef and co-owner of Lula Cafe, Chef Jason Hammel has written his debut cookbook about his popular restaurant in Chicago’s trendy Logan Square neighborhood. The Lula Café, which was nominated as a finalist for Outstanding Hospitality by the James Beard Foundation, is often described as trailblazing with boundary-pushing new dishes gracing the menu every week and Hammel credited with being in the vanguard of sourcing local and organic ingredients to use in his restaurant well before it became a trend.
The Lula Cafe Cookbook. Collected Recipes and Stories. Jason Hammel. Phaidon. Photography: Carolina Rodriguez.
All of these factors are in play in The Lula Café Cookbook: Collected Recipes and Stories (Phaidon Press). Included are 90 full recipes and 40 “building block” pantry recipes.
Hammel, a consulting chef at Marisol in the Museum of Contemporary Art, Chicago and a co-founder of Pilot Light, a food education nonprofit that invests in teacher leadership and fosters good food choices, has crafted an intriguing and beautiful cookbook. The recipes have very detailed instructions, are accompanied by artistic full-color photographs, and often include a suggestion of how to serve the dish to get the best effect and taste.
Some are esoteric and might be daunting to everyday home cooks who are looking for quick and easy. Count among those the Sweet Corn, Cipollini Onion, and Raclette Tart with its many steps and side recipes and the Toasted Bay Leaf and Chocolate Crème Brûlée, which calls for making both candied hazelnuts and candied kumquats as well as a brûlée base.
The Lula Cafe Cookbook. Collected Recipes and Stories. Jason Hammel. Phaidon. Photography: Carolina Rodriguez.
Hammel says the recipe for Carrots, Plums, and Dill came about when they were experimenting with using a shio koji, the mold used for making such Japanese fermented products as miso, soy sauce, and sake, to marinate meats such as pork shoulder and quail—yes that’s how much they pay attention to detail at The Lula Café. They then moved on to using shio koji for vegetables, which is how Carrots, Plums, and Dill came about. All these dishes would be well worth the effort for those so inclined (and who want to invest in a shio koji) but there are others that have the same sophisticated look but are much more approachable.
One such dish is Pasta Yiayia, a staple at the restaurant. (See recipe below).
Pasta Yiayia. Photography: Carolina Rodriguez (page 27).
“I married into this dish,” writes Hammel. “This is the recipe my wife most associated with her grandmother and namesake, Amalia, who came to Chicago from a village near Sparta, Greece, as a child. I never got the chance to meet this side branch of the family tree. But I can see Amalia now when I set Pasta YiaYia in front of my children.
“There is nothing more central to my wife’s family than this maternal line—a branch of creativity, grit, beauty, and bravery—traced back to Amalia herself and now carried on by the flavors, stories, ingredients, and techniques in this recipe. I imagine my wife as a child, as her grandmother set down a bowl of pasta dressed with feta, brown butter, garlic, and cinnamon. I can only imagine that these flavors connected her to a place in an old world she’d never known.”
The Lula Cafe Cookbook. Collected Recipes and Stories. Jason Hammel. Phaidon.
Another easy to try is the Turmeric Tangerine Teacake that Hammel praises his pastry chef, Emily Spurlin, for creating and marveling at her skills at melding the flavors so the turmeric bounces off the baking spices, olive oil, and yogurt. And in this season of fresh produce, Tomato Tonnato is another good choice to try.
Turbot with Seeded Crust and Salsify. Photography: Carolina Rodriguez (page 207).
The stories accompanying each recipe shows the almost poetic take Hammel and his staff take to creating the food they prepare and serve. It is more than just ingredients, it is an accumulation of knowledge, sourcing, collaboration, farms, orchards, fields, and artistry.
Lula Cafe’s Pasta Yiayia
From The Lula Cafe Cookbook (Phaidon, 2023)
Serves 4
Yiayia Sauce
1 ¼ cups (10 fl oz/300 g) milk
1 tablespoon Roasted Garlic Purée (recipe follows) + 1 teaspoon oil from the Roasted Garlic
2 teaspoons minced garlic
½ teaspoon ground cinnamon
1 cup (5 oz/150 g) crumbled feta
⅛ teaspoon xanthan gum (optional)
To Serve
8 oz bucatini (Hammel and Lula use Misko No. 2)
1 cup (3 ½ oz/100 g) grated Parmesan
Generous ½ cup (2 ¾ oz/70 g) crumbled feta
Ground cinnamon, to taste
¼ cup (2 ¼ oz/55 g) butter
2 cloves garlic, peeled and thinly sliced
1. Make the Yiayia sauce. In a small pan, combine the milk, roasted garlic, garlic oil, minced garlic, and cinnamon.
2. Bring to a simmer over low heat and cook for 15 minutes, stirring constantly to prevent scorching.
3. Remove from the heat and let cool.
4. Transfer the milk mixture to a blender, adding the feta and xanthan gum, if using. Purée until smooth.
5. Gently warm the sauce in a large, wide pan over low heat while you prepare the pasta.
6. To serve, bring a large pot of water to a boil over high heat. Salt generously. Add the bucatini to the boiling water and cook until al dente, about 8 minutes.
7. Strain and transfer the pasta to the pan with the warmed sauce, tossing until thoroughly coated.
8. Add half the Parmesan and feta, and toss again until just incorporated. The feta can be chunky and half melted.
9. Transfer the pasta to warm serving bowls or a platter and top with the remaining feta and Parmesan. Sprinkle cinnamon on top and keep the serving vessel(s) in a warm place.
10. In a small pan over medium heat, combine the butter and sliced garlic, swirling them around as the butter melts and begins to simmer. This will be your brown butter. Adjust the heat so the butter foams and simmers without burning. You’ll see the cloudy mixture eventually separate and brown. Shake the pan in short forward-backward movements to aerate the foaming butter and circulate the slowly caramelizing milk solids. As the butter caramelizes, it should smell sweet, rich, and nutty. When both the garlic and butter are golden brown, remove the pan from the heat and drizzle the brown foaming butter all over the top of the pasta. It will sizzle evocatively. Serve.
Roasted Garlic
3 heads garlic, top sliced to expose cloves
2 ½ cups (18 fl oz/550 g) vegetable oil, plus extra as needed
Preheat the oven to 300F/150C. In a small baking dish or loaf pan (tin), add the garlic and the oil. If the oil doesn’t cover the garlic all the way, add more to submerge it. Cover the dish with foil and cook the garlic until golden, tender, and lightly roasted, about 1 hour. Leave to cool, then store the garlic in the oil. When ready to use, squeeze the roasted garlic purée out of the cloves.
Last minute destinations and events to celebrate Cinco de Mayo this year. From the gorgeous beaches of San Juan and Los Cabos, to the bustling streets of Los Angeles, there is something for everyone.
Fairmont Century Plaza’s signature restaurant, Lumiére, will be hosting the ultimate Cinco de Mayo party for locals and guests to enjoy.
Photo credit: Fairmont Century Plaza
In partnership with craft tequila, Tres Generaciones, the luxury hotel will be celebrating the holiday from 12-4pm with specialty tequila cocktails, fun activations, and a live DJ.
This Cinco de Mayo, the Caribbean beaches and ocean views await at Condado Ocean Club. Located in San Juan’s chic Condado Beach District, Condado Ocean Club is the only adults-only hotel located on the oceanfront in San Juan.
Photo:Condado Ocean Club
The chic, adults-only hotel has one of the most Instagrammable infinity pools on the island with spacious cabanas, and some of the best modern, oceanfront accommodations including a signature indoor-outdoor restaurant, SOCIAL, serving elevated cuisine with a local twist overlooking the water; and playful beachside dining at SANDBOX. On May 5th, SANDBOX is hosting guests from 5pm to 12am with happy hour specials and delicious eats!
With a prime oceanfront location in the heart of San Juan’s elevated Condado Beach district, travelers looking for the perfect spot this Cinco De Mayo, can have fun under the Caribbean sun at San Juan’s quintessential beach lifestyle destination La Concha Resort.
Thanks to social indoor/outdoor restaurants and bars, an expansive pool area where guests can see and be seen while enjoying live DJ sets every weekend, and nightlife and entertainment offerings, La Concha is the perfect getaway for all travelers. Specifically for Cinco De Mayo, La Concha Resort’s newest dining outlet, Tekka Bar: Handroll & Sake, is offering a new specialty roll for through May 5th: Hamachi al Pastor, Grilled Pineapple, Guajillo chile, created by award-winning Chef Scott Conant’s from VIVA! Restaurant in La Vegas.
Esperanza, Auberge Resorts Collection, Los Cabos’ only private beach resort, will offer an elevated, fresh twist on the classic by offering the “Mago de Piña,” an integration of grilled pineapple, fresh lime juice, cardamom syrup, Cointreau, and, of course, Tequila añejo, garnished with dehydrated pineapple and bitters.
Photo: Auberge Resorts Collection
Pro tip: Pair this pineapple-inspired drink with dinner at Cocina del Mar’s menu of locally grown and house-made ingredients.
“The sweetness of the grilled pineapple perfectly compliments the warmth from the cardamom, and bitters makes the Mago de Piña a crowd pleaser. At Esperanza we pride ourselves on using classic ingredients in new combinations and presentations, and are always excited to introduce our guests to new agave-based spirits and local tequila producers” – Nicolas Morretti, Beverage Director at Esperanza, Auberge Resorts Collection
With the celebration of YAYA’s first anniversary this year, guests to the resort are welcomed with complimentary Yayaritas, impeccable service and cloudless skies. Crafted by lead mixologist Yared Alba, this cocktail is prepared with aquavit, tequila general gorostieta, carrot & ginger shrub and finished with ‘dessert dust.’
Photo: Auberge Resorts Collection.
“The Yayarita is the perfect celebratory drink, a perfect balance of smooth tequila, acidity from a homemade carrot & ginger shrub, a touch of sweetness from the dessert dust on the glass. The colors, flavors, and environment represent the vibrant yet laid-back spirit of our little coastal haven in Los Cabos.” – Courtesy of Miguel Vargas, Bartender at Chileno Bay Resort & Residences, Auberge Resorts Collection
Located on one of the finest beaches in North Florida, Ponte Vedra Inn & Club offers an unforgettable Cinco de Mayo celebration for families. Just outside Jacksonville, this award-winning resort not only boasts pristine shores but also offers a variety of activities tailored to the holiday.
Photo: Ponte Vedra Inn & Club
While children enjoy Cinco de Mayo-themed fun at the kid’s club with Mexican-inspired crafts and movies, parents can unwind with a sunset Margarita and savor Fiesta Flare specials. From beachfront Margaritas to a lively atmosphere, the resort’s various dining options, including the signature Seahorse Grille and the alfresco Surf Deck Grille, ensure that parents can enjoy the well-deserved holiday weekend.
This award recognizes 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.
This year, submissions to the Bread category were included for consideration within the Baking and Desserts category.
This award recognizes 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.
Henry Jeffreys (Atlantic) Food Issues and Advocacy:
This award recognizes books that focus on investigative journalism, food policy, food advocacy, deep dives, and critical analysis of the changing social landscape around food.
José Andrés and Sam Chapple-Sokol (Clarkson Potter)
Literary Writing:
This award recognizes narrative nonfiction books, including memoirs, culinary travel, culinary tourism, biography, reflections on food in a cultural context, and personal essays.
This award recognizes 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.
Jessica Battilana and Sylvan Mishima Brackett (Hardie Grant North America)
Single Subject:
This award recognizes books with recipes focused on a single ingredient, dish, or method of cooking. Examples include seafood, grains, pasta, burgers, or canning. Exceptions are baking and desserts books, vegetable-focused books, restaurant and professional books, and beverage books— which would be entered in their respective categories.
Kelly Marshall and Sarah Madden (HarperCollins) Thank You Please Come Again: How Gas Stations Feed & Fuel the American South
Kate Medley with Dave Whitling (BS Publishing)
Cookbook Hall of Fame:
This award is given to either a cookbook that has significantly influenced the way we think about food, honoring authors who possess an exceptional ability to communicate their gastronomic vision via the printed page, or an author whose cookbooks and other culinary books and work, taken together, make a difference in the world of food and cooking.
The Book Awards Subcommittee selects the winner for this category. The Cookbook Hall of Fame winner will be announced at the Media Awards ceremony on June 8.
