Show 348, November 9, 2019: Lois Ellen Frank, Ph.D., Native American Chef, Native Foods Historian & Educator

Lois Ellen Frank of Red Mesa CuisineA Santa Fe, New Mexico based chef, author, Native foods historian and photographer Lois Ellen Frank was born in New York City and raised on Long Island, New York with her father’s side of the family. She is from the Kiowa Nation on her mother’s side and Sephardic on her father’s side. Her first career experiences were as a professional cook and organic gardener.

“Lois has spent over 25 years documenting foods and life ways of Native American tribes from the Southwest. This lengthy immersion in Native American communities culminated in her book, Foods of the Southwest Indian Nations, featuring traditional and contemporary recipes. It won the James Beard Award in the Americana category and was the first Native American book to win the award. She has worked with world-renowned chefs, scientists and academicians and collaborated with them to publish many culinary posters and cookbooks. She has worked with National and International advertising agencies as well as many editorial clients as a chef and a photographer.”

She continues to be involved in research on foods, including medicinal and spiritual plants, as well as working on projects focusing on the importance of traditional foods amongst Indigenous Peoples throughout the Americas, as sustenance and their uses ritually.  Dr. Frank’s Ph.D. thesis examines contemporary Southwestern Chefs using indigenous ingredients in their cooking and how this is representational of their own identities. She interacted with Native American & Non-Native chefs that combine traditional ingredients with contemporary techniques.

“Chef Frank started a Native American Catering and Food Company named Red Mesa Cuisine. Red Mesa cooks for private events, parties, weddings, corporate meetings and gallery openings as well as Native events and organizations all over the United States. Red Mesa combines Native American Culture and Cuisine by providing patrons with the history of the foods from the Southwest Indian Nations where she along with Chef Walter Whitewater (Dine) give patrons a unique fine-dining experience unlike anything anywhere in the state.”

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Show 341, September 21, 2019: Carolynn Carreno, Valle Food & Wines Fest, Event Founder and Producer Part Two

Author Carolyn CarrenoThe 3rd annual Valle Food & Wine Festival, hosted by celebrity chefs Nancy Silverton and Javier Plascencia, returns to Valle de Guadalupe, the hottest new wine-travel destination in the west, on Saturday, October 5, 2019 with a stellar list of over 30 award-winning culinary talents from both sides of the United States-Mexico border.

The festival is unique in drawing a lineup of top chefs from as far as Mexico City and New York City to promote and celebrate the bounty of the region and the cuisine and wines of Baja California, both now being recognized world-wide.

James Beard Award-winning writer Carolynn Carreno, Event Co-Founder and Producer, continues the preview of Valle Food & Wine Festival from Finca Altozano (the Fest site) in the Guadalupe Valley in northern Baja.

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Show 320, April 20, 2019: Author Carla Snyder with One Pan, Whole Family: More Than 70 Complete Weeknight Meals

Chef Carla SnyderFor most it wasn’t so much the actual cooking that was a problem: it was the hour plus of organization, prepping and cleaning up. So, a teacher at heart, Carla Snyder wrote One Pan Two Plates: More than 70 complete weeknight meals for two, a guide to a delicious, healthy, hot meal for two in under 45 minutes with easy prep and one pan cleanup. Carla’s most recent release is One Pan Whole Family: More than 70 complete weeknight meals. This is a book for families who would like to embrace a diet of wholesome meats, poultry, fish, vegetables and grains.

“The recipes in this invaluable guide are geared to appeal to kids and adults with one pan clean-up and all meals ready in 45 minutes or less. With suggestions for Extra Hungry Kids and Adult Taste Buds, Carla makes it easy to please everyone at the table along with wine suggestions and even sips for the kids.”

“One Pan Whole Family is a guide to smart, thoughtful, contemporary cooking and eating with most ingredients found in the average grocery. The book is divided into four chapters, Veggie Good or vegetarian dinners, Winner Winner Chicken Dinner, Let’s Eat Meat, and Go Fish. There’s even an index listing seasonal meals, dairy free and gluten free. Recipes like Stovetop Lasagna with Spinach, Chicken Pot Pie on the

Fly, and Super Burgers with Cheddar, Mushrooms and Onion prove that an enticing meal can appeal to kids and adults alike.”

“Carla says “My mission as a cooking school teacher has always been to help students learn the skills they need to operate efficiently and enjoyably in the quest to feed themselves and others. I hope this book helps reset the game by offering an easy-to-follow plan to feed hungry families in a healthy and less stressful way.””

“Carla Snyder has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, culinary team building company owner, freelance food writer and co-author with Meredith Deeds of 6 cook books including the 2007 James Beard nominated The Big Book of Appetizers (Chronicle Books, 2006.)”

Learn more about Carla: at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Carla briefly escapes the kitchen and is our guest.

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Show 300, December 1, 2018: Restaurateur & Chef Sherry Yard, COO of iPic Entertainment

Chef Sherry Yard and her Silken Pumpkin Pie with 3 layersFrequent show guest Sherry Yard (Restaurateur & Chef and three-time James Beard Award-recipient for culinary excellence) is the Chief Operating Officer of iPic Entertainment where she oversees all theater and culinary operations for iPic.

Sherry is back on Food TV as the new judge for Season 4 of ABC’s The Great American Baking Show: Holiday Edition” popping out of the oven on Saturday evening, December 8th. It’s two, back-to-back hour shows aired each Thursday evening at 9:00 p.m. for three weeks. Produced in London.

“Based on the hit U.K. series “The Great British Bake Off,” “The Great American Baking Show: Holiday Edition” features bakers from across the country battling through 18 total challenges with six challenges throughout each two-hour themed episode, all in the hopes of being crowned “America’s Best Amateur Baker.” Emma Bunton and Anthony “Spice” Adams host. Best-selling cookbook author and baker Paul Hollywood and James Beard Award-winning pastry chef Sherry Yard are judges.”

We’re talking baking with Sherry.

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Show 204, December 31, 2016: Executive Chef Sherry Yard, The Tuck Room Tavern

Sherry YardChef Sherry Yard, a multiple James Beard award-winner for culinary excellence, is the culinary goddess for the luxe iPic Theaters. Her latest creation is the Tuck Room Tavern destination restaurants located in new iPic theater complexes in Westwood, New York City at The South Street Seaport, North Miami and Houston.

There is a cocktail countdown and DJ in Westwood for New Year’s Eve. Limited availabilities remain for the 2nd seating with a Midnight Champagne Toast.

Weekend Brunch includes the Brunch Box (with multiple entrée choices) and alcoholic beverage for $19.99.

For the last night of Hanukkah enjoy Chef Sherry’s Crispy Latke Fries with apple sauce and sour cream. It’s a regular feature of the Brunch menu.

Sherry Yard is our guest.

 

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Show 201, December 10, 2016: Mourad Lahlou, Owner / Chef, Mourad and Aziza, San Francisco

Mourad LahlouConsidered by many as the pioneer of modern Moroccan cuisine in the United States, the James Beard award-nominated Mourad Lahlou (San Francisco’s Aziza and Mourad) never envisioned becoming a world-famous chef. Chef Mourad is one of the celebrity chefs preparing a course for The Grand Banquet of Ultimo Weekend at The Venetian. He’ll lift the lid on the tagine for us.

Aziza is currently under renovation. The plan is for it to reopen in February.

The Marrakesh native immigrated to the United States when he was 20 years old to pursue a master’s degree in economics. Missing his country’s cuisine, Lahlou taught himself how to recreate versions of his favorite Moroccan dishes with local ingredients using his own inventive techniques. Most of the lessons he learned about food came from his mother, who cooked traditional Moroccan recipes, and grandfather, who took him to the markets.

Chef Mourad’s strikingly modern reinventions of traditional Moroccan dishes are all about showcasing the great flavors of his native cuisine in ways that harmonize with the fresh, local, artisanal ingredients available in Northern California. “I’m not sure I would even call it a Moroccan restaurant anymore,” he says. Like his jet-black tattoos, Lahlou’s food and restaurants reveal a very personal story, one rooted both in San Francisco and abroad, and recount the memories that have inspired his life’s work.

 

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Show 201, December 10, 2016: Paul Bartolotta, Executive Chef / Proprietor, The Bartolotta Restaurants

Paul BartolottaPaul Bartolotta of The Bartolotta Restaurants is a two-time, James Beard Award-winner for culinary excellence. He’s best known in Las Vegas for creating the memorable Bartolotta Ristorante di Mare at Wynn Las Vegas in 2005 which redefined high end Italian cuisine with seafood as its center. (Chef Paul is no longer associated with the renamed and repositioned restaurant as of the end of 2015.)

Joe and Paul Bartolotta grew up in a traditional Italian family in Wauwatosa, Wisconsin. Along with siblings, Maria and Felicia, they enjoyed large gatherings centered around unbelievably good food and plenty of love. In 1993, Joe and Paul collaborated to realize their dream of creating signature restaurants in Milwaukee. Paying homage to the family name, Ristorante Bartolotta opened in March of 1993. Embracing the culinary concept of “cucina rustica,” the restaurant offers simple, traditional Italian dishes using the freshest ingredients available.

In 1995, the company opened a second restaurant: Bartolotta’s Lake Park Bistro, a spacious, brasserie-style restaurant, focusing on casual and authentic French cuisine. After Lake Park Bistro earned a four-star review, Joe became Milwaukee’s first “eight-star general,” a restaurateur with two top-rated restaurants to his name. Lake Park Bistro was recognized in 2008 when Executive Chef Adam Siegel won the coveted James Beard Award for Best Chef Midwest.

Over the next two decades, The Bartolotta Restaurants added a variety of fine dining and casual concepts to its portfolio. Joe, Paul and The Bartolotta Restaurants family will continue to grow their lineup of distinguished Southeastern Wisconsin venues and look forward to potential expansion throughout the Midwest.

Chef Paul maintains his primary residence in Las Vegas. He remains open to the possibility of doing a future restaurant in Las Vegas.

Chef Paul is our guest.

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Show 198, November 19, 2016: Baker Dorie Greenspan, Dorie’s Cookies

Dorie Greenspan and her cookbook Dories CookiesOver the course of her incredible baking career, Dorie Greenspan (a 3-time James Beard Award-winner) has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Just in time for the Holidays is Dorie’s Cookies. It’s her 12th cookbook.

Cookies for every taste and occasion are here. There are company treats like Portofignos, with chocolate dough and port-soaked figs, and lunch-box Blueberry Buttermilk Pie Bars. They Might Be Breakfast Cookies are packed with goodies—raisins, dried apples, dried cranberries, and oats— while Almond Crackle Cookies have just three ingredients.

There are dozens of choices for the Christmas cookie swaps, including Little Rascals (German jam sandwich cookies with walnuts), Italian Saucissons (chocolate log cookies studded with dried fruit), and Snowy-Topped Brownie Drops. And who but America’s favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?

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Show 191, October 1, 2016: James Beard Foundation National Scholars Program recipient, Holland Dougherty

Holland DoughertyIn August the James Beard Foundation announced the ten inaugural recipients of the JBF National Scholars Program. We’ll meet the West recipient of the National Scholars Program, Holland Dougherty, who is at University of California, Davis. She is a PhD Candidate in the Sustainable Agricultural Modeling Lab.

“We are proud that our Foundation’s newest scholarship program is committed to awarding $20,000 in financial aid to ten extraordinary scholars each year. A desire to pursue a career in the culinary arts is no longer limited to cooking in the kitchen,” said Kris Moon, vice president of the James Beard Foundation. “Just as the types of careers available in the culinary arts have evolved, so too is the Foundation’s scholarship program. The National Scholars Program supports a diverse group of students exploring virtually every educational discipline, whether that be history, anthropology, economics, management, or the sciences—as viewed through the lens of food.”

This year, and in each subsequent year, up to ten annual scholarships in the amount of $20,000 each will be granted. To ensure regional diversity, one awardee is selected from each of the ten geographic regions defined by the James Beard Foundation Awards.

The JBF National Scholars Program is a part of the larger James Beard Foundation Scholarship Program, which is awarding more than $750,000 in financial aid available in 2016, the largest annual total in the Foundation’s history.

Established in 1991, the scholarship program assists aspiring and established culinary professionals who plan to further their education at a licensed or accredited culinary school or hospitality institution, college, or university. In the past 25 years, the program has not only grown in visibility and financial scope, but in the breadth of subjects its recipients have embraced. As of 2016, the Foundation will have awarded over $6.5 million in financial aid to more than 1,800 recipients.

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Show 177, June 25, 2016: Steve Dolinsky, ABC 7’s (Chicago) “The Hungry Hound” Part One

Steve Dolinsky and Andreew GruelChicago’s Steve Dolinsky is a serious food journalist with impressive credentials. He’s the recipient of an unprecedented 13 James Beard Awards for his outstanding work on TV and in radio. He’s ABC7 Chicago’s TV’s “The Hungry Hound.” We’ll meet him.

“Growing up in a kosher home in St. Cloud, Minnesota isn’t exactly the ideal foundation for a professional food reporter, but it wasn’t until I was a teenager, introduced to the “Australian Women’s Home Weekly” series of illustrated Thai and Chinese cookbooks by my Tasmanian sister-in-law, that I realized how wonderful the pleasures of the table could be. In college, at the University of Wisconsin, I continued seeking out everything I couldn’t (or simply wasn’t able to) have as a kid: Turkish kebabs; Thai noodles; falafel, and yes, even pork.”

“But when I graduated in 1990, yearning to find new flavors and taste new things, there was no such thing as a TV food reporter. All of the food professionals I looked up to – Reichl, Richman, Apple – were in print. So I took my broadcast degree to towns like Escanaba, Michigan and Davenport, Iowa, and learned how to become a general assignment news reporter, always stoking that love of food by cooking out of magazines and making hour-long trips to track down a little Thai joint or Mexican taqueria.”

“The Tribune’s 24-hour newschannel – CLTV – brought me to Chicago in 1992. I logged a few more years of news reporting, then caught a break in ‘95, when our station launched “Good Eating,” a weekly, 30- minute program mirroring the Tribune’s food section. As Producer and Host, I churned out 52 shows a year for eight years, garnering six James Beard Awards along the way for Best TV Cooking Show.”

“Freelance radio work followed – first with WBEZ, our local NPR affiliate, then with Public Radio International’s “The World,” and six more Beard Awards followed. I’ve also written food features and reviews for publications like The Chicago Reader, CS Magazine and the Chicago Tribune.”

“In 2003, I moved to ABC 7, Chicago’s #1 news station, where I now file two original reports each week, under the moniker “The Hungry Hound.” I still continue to file stories for PRI’s The World and have become a part-time travel writer, filing stories for the Travel sections in both The Chicago Tribune and The Globe and Mail (Canada’s national paper).”

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