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This Week’s Top Reviews from the Culinary Content Network

This Week’s Top Reviews from the Culinary Content Network

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A look into our network of bloggers

Each week, we tap into our vibrant network of bloggers across the country to find the top restaurant news and reviews. Here are this week’s:

Delicious Dishings checked out a special dinner at Grill 23 in Boston, and tried some delicious-if-funky offerings, including beef sweetbreads and beef tongue carpaccio.

Pop Bop Shop dropped into Street in Portsmouth, NH, and was impressed by its impressive décor and brunch menu, featuring dishes like cinnamon buns, huevos rancheros, and an open faced omelette with cabbage, carrots, broccoli, scallions, sesame seeds and a sririacha aioli. She also really enjoyed the Greek Oleana in Cambridge.

Ruth Tobias ate at Jezebel’s Southern Bistro and Bar in Denver’s Highland neighborhood, and enjoyed the ribs but was crazy about the blackened catfish, pictured.

Also in Denver, Culinary Connectors tried the artichoke, basil, mozzarella, pecorino, and arugula pizza at Udi’s Café, and is also a big fan of their cocktails.

Revamped Recipes From Mom’s Kitchen

For Mother's Day, professional chefs are sharing updated takes on favorite family recipes.

There’s something so special about mom’s cooking (even if she’s not the best cook in the world) the mix of childhood nostalgia blending in with familiar scents and spices to create a dish that is so much more than the sum of its parts. But there’s something to be said about taking a familiar favorite and giving it your own twist, and chefs are the experts at tweaking recipes. Below, five chefs have shared the stories behind their favorite dishes made by their moms and how they’ve updated them.

Middle Eastern Lamb Kofta with Yogurt Sauce

Recipe by Lee Wallach, founder and chef of Home Appétit in Philadelphia, Pennsylvania

“Our lamb kofta meatballs are my jazzed up version of the ktzitzot (ground meat patties) that my mom used to make for us all the time as kids,” Wallach said. “She would use beef with lots of herbs and spices and then pan fry them in oil. They were absolutely delicious and we would eat them in handfuls.

“The original ktzitzot recipe she used came from my Israeli grandmother (savta), and she made them for my mom and her siblings. They love to tell stories about how the meatballs would come out of the hot oil and they would eat them right away and burn their hands… and of course, my brother and I did the same thing.”

Professional Chefs Share Their Favorite Strawberry Recipes

A Restaurant Renaissance? Mona Cares And Roar Team Up To Revitalize Manhattan’s Food Scene

Liquid Gold: Meet Manni Oil

Recipe for Middle Eastern Lamb Kofta with Yogurt Sauce

For the meatballs:

2 Tbsp chopped Italian parsley

Combine all ingredients except oil in a large bowl and mix well. Add more harissa if you like spice.

Using your hands, form kofta into diamond shapes, about 2 ounces each. You should get 3 kofta meatballs per person.

Heat a sauté pan over medium-high heat, and add enough oil to cover the bottom of the pan.

Sear kofta until cooked through, flipping halfway about 4 minutes per side.

For the yogurt sauce:

1 c full fat yogurt (labneh or Greek yogurt recommended)

1 Tbsp extra virgin olive oil

Combine all ingredients in a bowl at least 20 minutes prior to serving.

Butter Beans and Parmesan

Recipe by Mark Bolchoz, executive chef of Indaco in Charleston, South Carolina

“Butter beans have always been a part of my life growing up here in Charleston, we ate them once or twice a week with dinner,” Bolchoz said. “My great grandmother would gather and process all the butterbeans for the whole neighborhood when my mom was a little girl. They would shell them, bag them and give them to everyone around.

“Butter beans, or lima beans, have always been synonymous with community to me, which is why we serve them ‘for the table’ and ‘family-style’ here at Indaco. My great grandma, Gommy, my grandmother, Mémé, and my momma, Ashley, would all cook them in fatback and water, as is tradition. Here, we take it up another level with ham hock stock and smoky bacon, and we always finish with chopped rosemary to emulate the famous cannellini beans served in Tuscany. The base recipe is versatile and can be tailored a thousand ways with different pork products, vegetables added in, and hot sauces and hard cheeses to finish.”

Recipe for Butter Beans and Parmesan


2 qt (2 lb bag) butter beans

2-2.5 qt chicken stock (store bought or home fortified)

8 strips thick-cut smokey bacon

1 yellow onion, split and peel, leaving root intact

3-4 sprigs rosemary, picked and chopped fine

1 small bundle thyme, tied with a string for easy removal

Render the strips of bacon in a heavy bottom pot until just about cooked. Reserve 1 or 2 for finished product if you like, but leave the rest in .

Add the split onion, herbs, bay leaf and some salt and black pepper to the pot.

Once the onion has a little color on the cut side, add the beans and stock to the pot.

Season gently once more, and then simmer on low heat for 35 minutes to 1 hour. Start checking the beans at 35 minutes.

When they’re finished cooking, you should be able to smash the butter bean against the roof of your mouth with ease but they should hold their shape. At this point you can serve them, use them as soup base, or cool them down for later use.

To serve them at a later point, prepare them “Indaco Style”: In a skillet or shallow pan add however many beans you want to serve with just barely enough cooking liquid to cover them.

On high heat boil them rather violently allowing the liquid to dissipate, then add hot sauce, butter, salt and pepper, and parsley.

Transfer to a casserole or serving dish and garnish with fresh Parmesan or another hard cheese.

Mama Ai’s Pork Belly

Recipe by Qi Ai, chef de cuisine of Travelle at The Langham, Chicago

“My favorite dish that my mom makes is her pork belly with bamboo shoots,” Ai said. “Tender bamboo shoots are a winter delicacy in Beijing the season is short. I remember rushing home after school, and on the days my mom was cooking the dish, that aroma of caramelized anise and soy mixed with pork and bamboo would be the first thing I smelled in the hallway. This is the dish that comes to mind first when I think of home, and I still ask my mom to make it if I go home for a visit.

“I have made multiple versions of this dish, using slow cookers, Instant Pots and woks (which my mom uses). The best method turns out to be the oven. As I am a classically French trained culinarian, cooking this pork belly dish in the classic French way made lots of sense and oven braising helps the chunk of belly stay juicy and moist. As it cooks in the oven, extra fat is rendered and the fresh herbaceousness from the Chinese mirepoix goes into the belly.

“My French version of my mom’s pork belly has become my husband’s favorite dish when he thinks of Chinese cuisine, and hopefully it will be one of my daughter’s favorites when she thinks of home. Well, maybe she will put her own spin on it.”

Recipe for Mama Ai’s Braised Pork Belly

To cure the pork belly:

3 pounds, whole Holland pork belly

Mix together the salt, pepper, garlic and sugar in a food processor, blending until mixed together. The pepper might still be in large pieces this is what we are looking for.

Rub this mixture over both sides of the pork belly, and let cure in the fridge for 2 days, flipping 2 times a day to ensure the cure is absorbed.

To braise the belly:

2 stalks celery, large dice

1 stalk lemongrass, chopped

After 2 days, wash off the cure, dry and set aside.

In an oven-safe, heavy bottom pot, sear pork belly until golden on both sides. Put aside.

Add all the mirepoix vegetables and all the spices into the pot. Stir and coat them with the lovely fond on the bottom of the pan.

Add in soy paste and chicken stock, add the pork belly back in, and bring the liquid to a simmer and cover with an oven proof lid.

Let braise at 350 degrees Fahrenheit for 4.5 hours, or until the pork belly is tender, but not falling apart.

Let chill in the liquid overnight so that the belly can absorb some of the liquid goodness back into the muscle fibers.

The next day, it is ready to be served! Warm up the pork belly in the pot or in the microwave and enjoy.

Lahanodolmades (Stuffed Cabbage)

Recipe by Radu Grigore, executive chef of Elaia Estiatorio in Bridgehampton, New York

“The best dish that my mom makes is called ‘sarmale’ in Romanian,” Grigore said. “Greeks have their own version and it’s called lahanodolmades, which is known in the United States as stuffed cabbage. This dish reminds me of childhood and mostly of Christmas. In Romania, before the winter comes my mom always preserved around 100 heads of cabbage to make sarmale and eat as a side dish all winter long.

“I’ve updated this recipe and simplified it using blanched cabbage leaves. I use fresh cabbage instead of fermented cabbage (which my mom uses) and added a Greek touch by using oregano and dill. On the side, I recommend serving this with warm polenta, a fresh hot pepper and sour cream or Greek yogurt.”

Recipe for Lahanodolmades


6 oz tomato paste (divide 2 oz and 4 oz )

8 oz spring or filtered water

2 oz sautéed brunoise onion

Peel off each leaf of cabbage. Pick 10 large nice leaves and remove the core. Blanch in boiling water for 4-5 minutes and set aside.

In a bowl, mix together the ground pork, ground beef, rice, 2 ounces of tomato paste, onion, dill, oregano, parsley and thyme. Season with salt and pepper.

Fill each cabbage leaf with 2 ounces of the mixture and wrap like a mini burrito.

Lay the stuffed cabbages in a deep baking dish. Mix the rest of the tomato paste with the water, diced bacon and bay leaf, and pour this mixture into the baking dish. Use a lid or aluminum foil to cover.

Bake in a preheated oven at 300 degrees Fahrenheit for 60 minutes. Take the lid off and bake another 10 minutes at 420 degrees Fahrenheit.

Chicken Cacciatore

Recipe by Glenn Rolnick, director of culinary operations at Carmine’s in New York City

“My mother is a great cook and taught me so much while growing up to this day she has been a great influence on my career as a chef,” Rolnick said. “She made a wonderful chicken cacciatore over wide egg noodles. Cooking everything in one pot, she would time it perfectly so the chicken was tasty and tender, and the sauce was seasoned to perfection. Her dish was a deep rich tomato color with great texture.”

For his version, Rolnick made a few changes, including adding mushrooms and sautéing the vegetables and herbs for added flavor. The addition of chicken stock and veal stock also adds flavor to the dish. Lastly, he finishes the dish in the oven while his mom cooks the dish over the stovetop exclusively.

“Both ways are excellent, especially over wide noodles,” Rolnick said. “I used my years of training while my mom used her mother’s recipe and teaching, but both are spectacular.”

Recipe for Chicken Cacciatore

For the chicken:

1/4 tsp cracked black pepper

2 3-lb whole chickens, cut into 10 pieces each

Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with paper towels.

In a medium bowl, whisk together the flour, salt and black pepper. Heat the canola oil in a large cast iron skillet over medium-high heat.

Dredge each piece of chicken in the seasoned flour and shake off any excess.

Working in batches to avoid overcrowding, carefully place the floured chicken in the skillet and fry until nicely browned. Flip each piece and brown the opposite side.

Transfer the fried chicken to the lined sheet pan.

For the sauce:

1 1/2 c white onions, sliced

1 c red bell peppers, diced

1 c green bell peppers, diced

2 Tbsp fresh flat-leaf parsley, chopped

2 Tbsp fresh oregano leaves, chopped

2 Tbsp fresh basil, chopped

1 pound cremini mushrooms, cleaned, stems trimmed, mushrooms quartered

1/4 tsp cracked black pepper

4 c canned whole, peeled Italian plum tomatoes

1 c brown sauce (recipe below)

In a separate large pan over high heat, combine the garlic oil, onions and bell peppers. Sauté until the vegetables begin to brown, then add the garlic and cook for 1 to 2 minutes.

Add the bay leaves, parsley, oregano, basil, rosemary and mushrooms and cook for 5 minutes.

Add the salt, black pepper and white wine and cook for 2 to 3 minutes.

Add the tomatoes, chicken stock and brown sauce and bring to a boil. Reduce the liquid by one-quarter.

12 ounces wide egg noodles, cooked al dente

In a 4-quart casserole dish, combine the chicken and the sauce. Cover and bake for 35 minutes. When the chicken has almost finished cooking, cook the egg noodles.

Spread the cooked pasta in the center of a large serving platter. Arrange the chicken pieces over the noodles, top with the sauce, and serve.

For the brown sauce:

4 Tbsp (1/2 stick) unsalted butter

1/2 c carrots, finely diced

1/2 c white onions, finely diced

1/2 tsp fresh thyme leaves

1/8 tsp cracked black pepper

Heat the butter in a 2-quart or larger pot over medium-high heat. Add the celery, carrots, and onion and sauté until nicely browned, 7 to 10 minutes.

Add the thyme leaves, salt, and pepper and sauté for 1 minute more.

Add the flour to make a roux, and stir until absorbed. Reduce the heat to medium and cook for 3 to 4 minutes, being careful not to burn the roux.

Add the stock, and simmer until thickened.

I’ve been planning trips around notable eateries and the buzziest new dishes even before my food writing career began as an associate editor at The Daily Meal, where I

I’ve been planning trips around notable eateries and the buzziest new dishes even before my food writing career began as an associate editor at The Daily Meal, where I reported on food and drink news and wrote longer form culinary travel features. After TDM I moved on to a content editor position at Google where I wrote Zagat content – both reviews and blog posts – as well as copy that appears in Google Maps and Google Earth. For Forbes I cover a wide range of food and drink topics, from interviews with chefs and artisanal makers to national dining trends.

How Healthy Cooking Changed One Chef's Life

Although he's long been committed to a dinner table loaded with veggies, chef Michel Nischan admits he used to be a butterfat junkie, too.

"My mom was a farmer and I was raised on vegetables, but when it came to using butters and oils and processed fats in my cooking, well, the sky was the limit," says Nischan, author of several award-winning cookbooks including Homegrown Pure and Simple. If healthy cooking meant recipes without butter, well, forget it!

But when Nischan's young son, Chris, was diagnosed with juvenile diabetes, it changed everything.


"As I researched the kinds of foods my son needed to eat -- and why -- my eyes opened and I began to see my responsibility as a chef from a different perspective," says Nischan, who will share his insights on healthy cooking and recipes in a show titled Pure and Simple, starting this summer on the new LIME TV network.

Among the healthy cooking bylaws that now govern this chef's kitchen: Buy seasonal local fruits and vegetables.

"If you buy local, you not only get the most nutrients and the best prices, but you add a natural variety to your diet that is extremely healthy," Nischan tells WebMD.

Another healthy cooking tip for recipes: Use the right oil or fat at the right time.

Olive oil is healthy for your heart, but degrades when used to sauté foods at high temperatures, he says. Instead, he suggests sautéing at high temperatures using flavorless grape seed oil, then finishing your dish with a drizzle of olive oil before serving.

"All you'll taste is the olive oil," Nischan says. If it's the rich flavor of fried fish you crave, for a healthy recipe sear it in grape seed oil till golden brown, then dip a pastry brush in room-temperature butter and coat the fish before serving.


"Because the butter will be the first thing you taste, the entire meal will taste butter-drenched, but with just a fraction of the calories than if it was butter cooked," says Nischan.

Another of Nischan's healthy cooking tricks is to bypass nonstick pans in favor of cast iron.

"Heat the pan for about three minutes over a medium flame, then coat whatever you're going to fry in a thin layer of oil and drop it in the pan," he advises.

The temperature exchange between the hot pan and the cool food protects the oil, and you end up using less oil while still searing flavor into the food.


Her Indonesian grandmother, Margaret Thali (who she called Popo), lived with them when Lee was a child. Using the leftover rice from her Australian mother’s lamb chop dinners, Popo’s nasi goreng was a weekly staple. Lee remembers her grinding peanut sauce into a paste for drizzling over gado-gado or, Australian-style, serving aside sausage rolls.

“(Food) was the easiest gateway into learning about my culture and identity and who I am. From there, so many other things followed in terms of understanding what Indonesia is and how Indonesians treat each other,” says Lee. “I learned all of those things through the cooking of food and the sharing of food. It’s such a great place to start for anyone who is on that journey to understand a bit about who they are or who their parents are, and where they came from.”

Cooking MOOCs (Open College Courses)

edX: Have you ever wanted to learn the science behind molecular gastronomy? Harvard offers a one of a kind opportunity to study with some of the top chefs and top scientists in the world, all while you become an experimental scientist in your own kitchen. In “Science & Cooking: From Haute Cuisine to Soft Matter Science” you will try out a new scientific experiment each week that you will eventually get to eat. This is not a course to be missed!

Canvas Network: Have you ever wondered about the evolution of food culture in America? Innovators of American Cuisine: A History of the Culinary Arts in the US will look at many ground-breaking chefs that shaped food as we know it. From Julia Child introducing Americans to the joys and pleasures of French Cuisine to James Beard revolutionizing the way we eat and think about good food, this course exams the lasting marks of culinary innovators in America. The diverse contributions of these innovators has shaped and influenced not only food, but also restaurateurs, food producers, marketers, opinion makers, food writers, as well as how individuals interact with food. We highly recommend checking out this amazing course from The New School.

MIT OpenCourseWare: Are you interested in the applied chemistry of cooking? Do you want to understand processes like caramelizing meat or how a cake can be so fluffy? This course examines the basics of chemistry by looking at extraction, denaturation, and phase changes—or in cooking terms, isolating flavors, turning runny eggs to soft, wispy solids, and using physics and chemistry to create a gooey, chocolaty center to a cake. This course will give you hands-on experiments to try and taste that can be taken at your own pace.


But like everything else of late, Catucci and the series had to deal with the COVID-19 crisis getting in the way of filming. “Luckily we had already filmed most of the series, and we’ve several Canadian locations just being finished off, so it’s all good,” he said – but, rather than doing all the follow-up to the show, the pandemic forced Catucci home, and wondering like everyone else – what’s next?

“You know what? Initially I was OK with it, staying home, getting used to a new routine – I’m an introvert by nature, and I thought, I can do this,” said Catucci recently during a phone interview from his Toronto home. “There was a lot of back and forth and setting up new adventures. But then, I thought, hmm, something’s not right.”

The change in routine threw Catucci for a loop – his world had been going at such a frenetic pace of travelling and filming and meeting new people almost daily. “And then – it all stopped.”

What happened, he said is “I started baking. A lot. To this day, I see flour and I buy it! And I started making tons of different breads and focaccia, and there was something so amazing about making bread from scratch, and how great the whole house smelled.”

But then it started getting too hot in the kitchen to make bread, said Catucci – so he put his sights on his garden, and thought ‘I can grow my own food!’ And he did – he’s still reaping the benefits of all the fresh, organic produce, of garden tomatoes including the tiny, sweet, black cherry tomatoes, and zucchini in shades of green and yellow, string beans and snap beans, and cucumbers so bountiful they started poking into his neighbour’s yard.

Jody Adams

Jody Adams is a James Beard award-winning chef with a national reputation for her imaginative use of New England ingredients in regional Italian cuisine. Her four-star Rialto restaurant in Cambridge has been named “One of the top 20 new restaurants in the country” by Esquire magazine and “One of the world’s best hotel restaurants” by Gourmet. Beginning her culinary career as a line cook at Seasons restaurant, she went on to open Hamersley’s Bistro as sous-chef and then served as executive chef at Michela’s in Cambridge, where Food & Wine listed her as “one of America’s ten best new chefs.” Soon thereafter, Adams opened Rialto in Harvard Square, collecting many honors as a result, including being inducted into the Nation’s Restaurant News Fine Dining Hall of Fame. Adams has been featured in The New York Times, The Boston Globe, Bon Appetit, among many others. She also has a strong commitment to hunger relief and is known for her loyal support of The Greater Boston Food Bank, Share Our Strength, and Partners in Health.

Curtis Stone

Curtis Stone

Curtis Stone ( is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself. Curtis is recognized around the globe for his ability to help home cooks find confidence in the kitchen with delicious, doable recipes and easy cooking techniques.

Born in Melbourne, Australia, Curtis first found his passion for food whilst watching his grandmother make her legendary fudge and his mother roast her perfect pork crackling. He quickly learnt to appreciate the beauty of creating -- and eating -- homemade food and cherished the way it brought people together. That early lesson would ultimately become Curtis' ethos and the foundation of his culinary career.

After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, at Café Royal, Mirabelle. and the highly revered Quo Vadis.

Curtis opened a multi-functional culinary headquarters in Beverly Hills in January 2014, featuring a test kitchen and his dream, little restaurant, Maude (

While living in London, Curtis appeared in several UK cooking shows before catching the eye of television producers in Australia. At the age of 27, he became the star of a new cooking series called Surfing the Menu. It was an international hit that led to his first American show, TLC’s Take Home Chef in 2006 -- the same year the blondhaired, blue-eyed young gun was named one of People magazine's Sexiest Men Alive. Curtis broke into US primetime network television with appearances on NBC's Celebrity Apprentice, America's Next Great Restaurant and The Biggest Loser. In 2012, Curtis co-hosted Bravo’s Around the World in 80 Plates and reprised his role as host of the network's popular culinary competition Top Chef Masters, which returned for a fifth season in 2013. In addition to this, Curtis is host of the new edition of the Top Chef franchise, Top Chef Duels, scheduled to air this summer. As a frequent guest since ABC’s The Chew's launch in September 2011, Curtis officially joined the ensemble cast as a regular guest co-host in November 2013.

As the author of five cookbooks, Curtis has shared his culinary know-how with readers around the globe. Surfing the Menu and Surfing the Menu Again (ABC Books 2004, 2005), penned with his friend and fellow Aussie chef Ben O’Donoghue, were followed by Cooking with Curtis (Pavilion 2005), a solo effort that celebrated seasonal fare and brought his chef's expertise down-to-earth for the home cook. Setting out to prove that good food doesn't need to be fussy, Curtis then released Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood (Clarkson Potter 2009).

Curtis launched his fifth cookbook, a New York Times best-seller: What's For Dinner?: Recipes for a Busy Life in April 2013 (Ballantine). His sixth cookbook is set for release in April 2015. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis. His debut column was published in the October 2013 issue.

Curtis developed Kitchen Solutions, a line of sleek and functional cookware, in 2007 after spending thousands of hours with home cooks in their own kitchens. The goal is to bring confidence to the kitchen with tools that help make cooking inspired and effortless. The first chef to debut an eponymous product line at Williams-Sonoma, Curtis has expanded the range to include close to 250 items, which in addition to Williams-Sonoma are available at HSN, Bloomingdales, Dillard's, Chef's Catalog, Belk and fine specialty retailers throughout the US, Canada, Mexico, Australia, Singapore and Belgium.

Curtis' restaurant Maude ( is the culmination of all his life and career experiences captured into an intimate setting. Curtis always dreamed of opening his own restaurant so when the perfect space in Beverly Hills became available, he jumped at the chance to make it his own. Curtis' passion project Maude, named after his grandmother, offers a market driven, prix-fixe monthly menu designed to create an intimate chef's table experience for the entire dining room, where every seat is within a comfortable distance to the open kitchen. Each month a single ingredient inspires a menu of nine tasting plates, and this celebrated ingredient is creatively woven, to varying degrees, through each course.

Curtis has fostered long-term relationships with charities around the world, including Feeding America in the US and Cottage by the Sea and Make-A-Wish in Australia. He currently lives in Los Angeles with his wife, actress Lindsay Price, two-year-old son, Hudson, and golden retriever Sully. In his spare time he enjoys hiking, gardening, surfing -- and cooking. For Curtis, cooking always brings fun. "There really is no better gift than a home-cooked meal and enjoying a good laugh around the table."

Gail Simmons

Gail Simmons

Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show’s inception in 2006, she has lent her extensive expertise as permanent judge on Bravo’s Emmy-winning series Top Chef, currently in its 18th season. She is also the host of the upcoming series Top Chef Amateurs, giving talented home cooks the opportunity of a lifetime to test their skills in the illustrious Top Chef kitchen. A familiar face in the Top Chef franchise, she served as head critic on Top Chef Masters, hosted Top Chef Just Desserts and was a judge on Universal Kids’ Top Chef Jr. Gail hosts Iron Chef Canada and was co-host of The Feed on FYI.

Her first cookbook, Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, was released by Grand Central Publishing in October 2017. Nominated for an IACP award for Best General Cookbook, it features accessible recipes and smart techniques inspired by Gail’s world travels. Gail’s first book, a memoir titled Talking With My Mouth Full, was published by Hyperion in February 2012.

From 2004 to 2019 Gail was Special Projects Director at Food & Wine magazine. During her tenure she wrote a monthly column, helped create the video series #FWCooks and worked closely with the country’s top culinary talent on events and chef-related initiatives, including overseeing the annual F&W Classic in Aspen, America’s premier culinary event. Prior to working at Food & Wine, Gail was the special events manager for Chef Daniel Boulud’s restaurant empire.

Born and raised in Toronto, Canada, Gail moved to New York City in 1999 to attend culinary school at what is now the Institute of Culinary Education. She then trained in the kitchens of legendary Le Cirque 2000 and groundbreaking Vong restaurants and worked as the assistant to Vogue's esteemed food critic, Jeffrey Steingarten.

In 2014, Gail and her business partner Samantha Hanks, founded Bumble Pie Productions, an original content company dedicated to discovering and promoting new female voices in the food and lifestyle space. Their first series, Star Plates—a collaboration with Drew Barrymore’s Flower Films and Authentic Entertainment—premiered in Fall 2016 on the Food Network.

In addition, Gail is a weekly contributor to The Dish On Oz and makes frequent appearances on NBC’s TODAY, ABC’s Good Morning America, and the Rachael Ray Show, among others. She has been featured in publications such as People, New York Magazine, Travel + Leisure, Conde Nast Traveler, GQ, Entertainment Weekly, US Weekly, Los Angeles Times, and was named the #1 Reality TV Judge in America by the New York Post.

In February 2013, Gail was appointed Entrepreneur-in-Residence at Babson College, a mentoring role where she works with student entrepreneurs, helping them develop food-related social enterprises. In April 2016, she received the Award of Excellence by Spoons Across America, a non-profit organization dedicated to educating children about the benefits of healthy eating. She is an active board member and supporter of City Harvest, Hot Bread Kitchen, Common Threads, and the Institute of Culinary Education.

Gail currently lives in New York City with her husband, Jeremy and their children, Dahlia and Kole.

Francis Lam

Francis Lam

Francis Lam returns to the Critics’ Table for the fifth season of Top Chef Masters. He is Editor-at-Large at Clarkson Potter, and previously, was Features Editor at Gilt Taste, which was awarded six IACP awards and four James Beard award nominations in its first two years. His own writing has been nominated for a James Beard award and three IACP awards, winning one, but he knows all this talk of awards is a little tacky. In past lives, he was a senior writer at, a contributing editor at Gourmet magazine (RIP), and his work has appeared in the 2006-2012 editions of Best Food Writing. He believes that, in professional football, that would count as a dynasty in ancient China, not so much. Lam resides in New York City.

James Oseland

James Oseland

James Oseland is thrilled to be returning for his fifth season of Top Chef Masters. He is the editor-in-chief of Saveur, America’s most critically-acclaimed food magazine. Under his editorship, the magazine has won more than more than 40 awards, including numerous James Beard journalism awards, and three from the American Society of Magazine Editors. His 2006 book, Cradle of Flavor, a memoir with recipes about his time living in Southeast Asia, was named one of the best books of that year by Time Asia, The New York Times, and Good Morning America and went on to win awards from the James Beard Foundation and the International Association of Culinary Professionals. He is the also the editor of Saveur’s cookbooks, including Saveur: The New Comfort Food, published in 2011, and The Way We Cook. He is on the board of the directors of the American Society of Magazine Editors and is the editor of the forthcoming Lonely Planet writing anthology A Fork In the Road. He is writing Jimmy Neurosis, a memoir of his punk rock youth in the 1970s, for Ecco Press, a Harper Collins imprint. Additionally, he has lectured at the Asia Society, Slow Food Nation, and the Culinary Institute of America’s Worlds of Flavor conference. He was previously an editor at Vogue, Organic Style, Sassy, the Village Voice, and Mademoiselle, and holds degrees in photography and film studies from the San Francisco Art Institute. Born in Mountain View, California, in 1963, James has lived in India and Indonesia and now lives in New York City with his husband, Daniel. His favorite foods are char kuey teow (Malaysian stir-fried rice noodles with shrimp and chile paste) and milk chocolate bars. Though he is very picky about the food he eats, he will consume anything and usually enjoy it very much.

Lesley Suter

Lesley Suter

Joining the Critics’ Table for Top Chef Masters Season 5, Lesley Suter oversees all dining and food coverage for Los Angeles magazine. In May 2012, Suter took home a James Beard Award, the first ever awarded for food coverage in a general-interest publication. She has lent her culinary know-how to national publications including Saveur and Conde Nast Traveler and has appeared on a number of television and radio programs, including a recurring guest spot on KCRW’s Good Food. She began her career as an Associate Editor at the music magazine Filter and later served as Editor-In-Chief of the alternative weekly newspaper L.A. Alternative. Suter’s food coverage has garnered national recognition in the form of several National Magazine and James Beard Award nominations. She currently resides in the hilly Los Angeles neighborhood of Glassell Park, where she shares a home with her husband Michael, two troublesome felines, and a backyard fruit and vegetable garden—which, if it weren’t for her neighbor, she’d likely have killed by now.

Ruth Reichl

Ruth Reichl

Ruth Reichl, author of Delicious!, a novel that will be released by Random House in the fall, returns as a critic for Season 5 of Top Chef Masters. She was Editor in Chief of Gourmet magazine from 1999 to 2009. Before that, she was the restaurant critic of both The New York Times and the Los Angeles Times, where she was also named food editor. As chef and co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California.

Ms. Reichl began writing about food in 1972, when she published Mmmmm: A Feastiary. Since then, she has authored the best-selling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally, which have been translated into 20 languages, and The Gourmet Cookbook. She is also the executive producer of Garlic and Sapphires, a Fox 2000 film based on her memoirs to be directed by Paul Feig, and host of Gourmet’s Adventures with Ruth, a 10-episode public television series which began airing in October 2009.

Ms. Reichl has been honored with six James Beard Awards. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in New York City with her husband, Michael Singer, a television news producer.

Bryan Voltaggio

Bryan Voltaggio

Current Residency: Frederick, MD
Occupation: Executive Chef/Partner of VOLT, Family Meal, STRFSH, Voltaggio Bros. Steak House, ESTUARY

Two-time runner up Bryan Voltaggio is the only chef who has competed on Top Chef (Season Six: Las Vegas) and Top Chef Masters (Season 5). He is back for Season 17 All Stars LA to prove that he has what it takes to bring home the title. A Maryland native and James Beard Foundation Award finalist, Bryan is the executive chef and owner of VOLT, Family Meal, and has three additional restaurants with his brother Michael including Estuary, Voltaggio Brothers Steak House and STRFSH. After graduating from the Culinary Institute of America, Bryan was a cook at Aureole where he met his mentor chef Charlie Palmer. He later was a stagier at Pic, a three-star Michelin restaurant in Valence, France, before reuniting as executive chef at Charlie Palmer Steak in Washington, D.C. After working for Charlie Palmer for almost 10 years, he set out on his own opening Volt in 2008, followed by Family Meal in 2012. His latest project, Estuary, opened in March of 2019 and is the third restaurant he opened with his brother Michael. He has also released two cookbooks Home: Recipes to Cook with Family and Friends and VOLT.Ink, the latter which he co-authored with his brother Michael. As a father and chef, Bryan is a passionate philanthropist and has helped raise over one million dollars working with Chefs Cycle and No Kid Hungry to end childhood hunger. He lives with his wife Jennifer and three children in his hometown of Frederick, MD.

David Burke

David Burke

Blurring the lines between chef, artist, entrepreneur and inventor, David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a thirty-year career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques. His passion for food and for the restaurant industry shows no signs of slowing down.

Burke graduated from the Culinary Institute of America and soon thereafter traveled to France where he completed several stages with notable chefs such as Pierre Troisgros, Georges Blanc and Gaston Lenôtre. Burke's mastery of French culinary technique was confirmed when, at age 26, he won France's coveted Meilleurs Ouvriers de France Diplome d'Honneur for unparalleled skill and creativity with his native cuisine. Burke returned to the U.S. as a sous chef for Waldy Malouf at La Cremaillere and then for Charlie Palmer at The River Café, where he ascended to executive chef and earned three stars from The New York Times.

In 1992, Burke opened the Park Avenue Café with Smith & Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith & Wollensky Restaurant Group. Burke has been honored with Japan's Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA's August Escoffier Award. Nation's Restaurant News named Burke one of the 50 Top R&D Culinarians and Time Out New York honored him as the "Best Culinary Prankster" in 2003. In May 2009, Burke was inducted into the Who's Who of Food & Beverage in America by the James Beard Foundation. In that same month, he also won the distinctive Menu Masters award from Nation's Restaurant News, naming him one of the nation"s most celebrated culinary innovators.

In February 2012, Burke was honored by the culinary school at Johnson & Wales University with the Distinguished Visiting Chef Award, which is given to the world's most influential and celebrated chefs. In November 2012, he was named Restaurateur of the Year by the New Jersey Restaurant Association. In the same month, he was honored with a Concierge Choice Award, celebrating the best in New York City hospitality, winning the best chef award. In 2013, Burke was nominated to "Best Chefs America," a new benchmark in American cooking whereby chefs name the peers who are the most inspiring and impressive in the business. In 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the "Coolest Multiconcept Companies in the Land." The article highlights restaurant corporations with an enviable business concept that others can't wait to replicate. In addition, it cites the numerous incarnations of Chef Burke's creative vision, from David Burke Townhouse to David Burke Fishtail, from Burke in the Box to David Burke's Primehouse.

Chef Burke's vast talents have been showcased recently on television, including season two of Top Chef Masters, a guest spot on the Every Day with Rachael Ray show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloomberg's small-business television series The Mentor. In 2013, he returned to season five of Top Chef Masters.

Burke's visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Most recently, he was invited to join the Holland America Line Culinary Council alongside renowned international chefs Jonnie Boer, Marcus Samuelsson, Jacques Torres, Charlie Trotter and Elizabeth Falkner. In this capacity, Burke will consult on the cruise line's culinary initiatives, including the Culinary Arts Center enrichment program, and provide signature recipes which will be featured on all 15 ships. In 2003, Burke teamed up with Donatella Arpaia to open davidburke & donatella (now known as David Burke Townhouse, of which he has sole ownership). In 2005 came David Burke at Bloomingdale's, a dual-concept restaurant offering both a full service Burke Bar Café on one side and a Burke in the Box eat-in concept on the other.

In 2006 Burke opened up David Burke’s Primehouse in The James Hotel Chicago. His restaurant collection continued to grow that same year when he purchased culinary career began under founders Markus and Hubert Peter. His next ventures included David Burke Prime at Foxwoods Resort Casino in Connecticut and David Burke Fishtail in Manhattan, both of which opened in 2008. In February 2011, he opened David Burke Kitchen at The James Hotel New York in SoHo, bringing his signature whimsical style to downtown Manhattan.

In 2013, Burke made great strides in expanding his restaurant empire and enhancing his partnerships with other reputable companies. In the summer of 2013, he opened Burke's Bacon Bar in the James Hotel Chicago, a high-end sandwich and "to-go" concept featuring artisan and top-notch bacons from around the country. BBB features Burke's signature "Handwiches" -- palm-sized sandwiches packed with creative combinations of fresh ingredients -- as well as salads and sweets, all featuring bacon, in some form, as an ingredient. In 2014, Burke will bring his SoHo concept, David Burke Kitchen, which features modern takes on farmhouse cuisine, to the ski resort town of Aspen, Colorado.

During his tenure at The River Café, Burke began experimenting with interesting ingredients and cooking techniques. His first culinary innovations, including Pastrami Salmon (now available through Acme Smoked Fist), flavored oils and tuna tartare, revolutionized gastronomic technique. During his 12-year period at the Park Avenue Café, Burke created GourmetPops, ready-to-serve cheesecake lollipops. His Can o' Cake concept, where cake is mixed, baked and eaten from a portable tin, is used throughout his restaurants. Most recently, he teamed with 12NtM to create two non-alcoholic sparkling beverages, available in gourmet retailers such as Whole Foods and at his New York locations. Additionally, Burke is actively involved with culinology, an approach to food that blends the culinary arts and food technology. To that end, he is the chief culinary advisor to the Skinny Eats line of flavor-enhancing produtts.

In 2011, Burke received the ultimate honor presented to inventors: a United States patent. It was awarded to him for the unique process by which he uses pink Himalayan salt to dry-age his steaks. Burke lines the walls of his dry-aging room with brickes of the alt, which imparts a subtle flavor to the beef and renders it incredibly tender. Burke's steaks can be dry-aged for anywhere from 28 to 55, 75, or even as long as 100 days using this process.

Burke's first cookbook, Cooking with David Burke, and his second, David Burke's New American Classics launched in April 2006. He is currently working on his third book, due out in 2015.

Richmond Food News: Week of May 3-7

For all the events dedicated to moms, including cider and cheese tastings and spring markets, head below. (Photo by Eileen Mellon)

Always Save Room

Richmond native and formally trained pastry chef Justin Christopher Ross is taking the local dessert game up a notch. After launching his Black-owned online business JC Desserts a few months ago, the 30-year-old’s almost-too-beautiful-to-eat creations, including jewel-like handmade chocolates, are raising eyebrows and gaining fans. (Richmond magazine)

The Eliminators

What do you do when you hear the words “Pack your knives and go” from Bravo “Top Chef” judge Padma Lakshmi? If you’re Richmond chef and restaurateur Brittanny Anderson, you form a culinary supergroup and take the loss in style. The Metzger Bar & Butchery, Brenner Pass, and Black lodge chef-owner and three fellow chef-testants made their first appearance as “The Eliminators” during a collaborative dinner in Richmond last weekend and have plans for more meals and a podcast in the future. (Richmond magazine)

All Glory to Garlic

A bulbous allium that often elicits the question “Is there ever too much?” in the kitchen, garlic is a superstar ingredient. This month, writer and former chef Stephanie Ganz celebrates garlic in all its glory with a dash of history, local dishes and a recipe from Oro pop-up Chef Laine Myers. (Richmond magazine)

Living a vagabond lifestyle, Sprezza Cucina, Aloha Catering and Young Mother are bringing rustic Italian-, Hawaiian- and Japanese-inspired fare to the RVADine pop-up circuit. (Richmond magazine)

Grilling asparagus is so last summer. Head this way for a recipe from Blue Atlas sous chef John Hartman that calls for a raw preparation of the seasonal stalks. (Richmond magazine)

Explore the origin of mint juleps (hint, it’s close to home) in this month’s Open Tab, along with recipes from Linden Row’s Parterre, Jake’s Place in Ashland and, of course, Julep’s New Southern Cuisine — BYO crushed ice. (Richmond magazine)

Joining the mix of RVA restaurateurs and chefs making their small-screen debuts is Hamid Noori, chef-owner The Mantu in Carytown. On Thursday, May 13, tune in to catch the Afghan native's appearance on Food Network's "Beat Bobby Flay.” According to the episode description, Noori will pair up with international chef Lien Lin in an “attempt to throw Bobby a curve ball with a dish he's never heard of.”

Cheesesteak fans and pro-Whiz purists, rejoice. Str8 Out of Philly and its giant half-sandwiches are back in action. After having shuttered its Church Hill storefront, the shop has settled in at 405 N. First St. in Jackson Ward.

Bringing puns and an array of the distinctive doughnut-shaped baked goods, the U.S. chain Nothing Bundt Cakes plans to open its first Richmond location at 11845 W. Broad St. in Short Pump. (Richmond BizSense)

Rise and shine, break out those shades and prepare to reconnect with local purveyors and makers across the region, because the time has come — farmers market season is upon us. From the newly rebranded RVA Big Market in Bryan Park to the RVA Black Farmers Market, many kick off this weekend. Stay tuned for more market coverage in the next issue of Richmond magazine.

Brewer’s Cafe owner Ajay Brewer is set to move his 6-year-old coffee shop from its current location in Manchester to 1012 Hull St., just a couple of blocks away. The new digs will feature a full bar, along with a ramped-up menu that will include items from the shuttered Brewer’s Waffles. Look for a yet-to-be-named juice bar to come to life in the former Brewer’s Cafe space. (Richmond BizSense)

The 3rd Street Diner, an almost 30-year-old Richmond stalwart and a respite for those looking to soak up booze or curb their midnight munchies, will no longer reside at its established corner at East Main and North Third streets. The building was recently purchased by a husband-and-wife team who plan to introduce a new restaurant concept. As for the diner? Partners say they are currently searching for a new, nearby location. (Richmond Times-Dispatch)

Panoramic views, an in-house pilsner from Tabol Brewing on tap, and a chic, modern vibe earned Quirk Hotel’s rooftop bar a spot on Forbes’ recent list of high-in-the-sky retreats for celebrating springtime.

Upcoming Events

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1. KC Diet world

Hong Kong About Blog kc koo is the Author, columnist, online food critic, it's all about FOOD! Let me share here the food I have everyday. Hong Kong Foodie, Hong Kong Top Food Blogger. Frequency 1 post / week Blog
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Hong Kong About Blog Read foodie magazine online, join foodie club for the best Hong Kong events, restaurant openings, happy hours & parties and then write for foodie community. Frequency 30 posts / quarter Blog
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Hong Kong About Blog Mama Cheung shares her Chinese recipes with you every week on this channel. Frequency 4 videos / month Since Sep 2014 Also in Food Youtube Channels, Chinese Food Youtube Channels Blog
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7. 香港烹饪

Hong Kong About Blog A Hong Kong recipe & food blog about the art of traditional authentic Chinese cooking & eating good food and all the cookery-wookery that goes with that. Frequency 1 post / week Since Jul 2011 Also in Chinese Food Blogs, Asian Food Blogs, China Blogs, Hong Kong Blogs Blog
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8. The HK HUB

Hong Kong About Blog The HK HUB is the first place you go to find out what's happening in Hong Kong. We've uncovered all that Hong Kong has to offer, so you can experience it to the fullest. We've been all over Hong Kong to find you the latest adventures it has to offer. From hiking the high trails in the New Territories to the best eats in Central, we open the door to Hong Kong, ready for you to explore. Frequency 8 posts / month Blog
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9. Lolleroll

Hong Kong About Blog A Hong Kong-based Food Blog by Christy. Bringing you food porn and ideas for dining in and out in Hong Kong. Frequency 2 posts / quarter Blog
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10. Table Talk

Hampstead, England, United Kingdom About Blog Chef turned Food & Beverage Buyer based in the UK procuring products for the Cruise Industry. A seasoned traveller with a passion for Hong Kong. Table Talk is a Chef's blog about all things culinary related. Sharing opinions, recipes and general observations from the world of gastronomy. Frequency 2 posts / quarter Blog
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11. Hong Kong Foodie

Hong Kong About Blog Follow the Hong Kong Foodie Blog to keep in touch with Hong Kong's food, festivals, events and latest happenings. Hong Kong Foodie's mission is to lead hungry souls from around the world to wander off the beaten path to taste & experience Hong Kong's culinary culture. Frequency 1 post / month Since Mar 2012 Blog
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12. Peachy Bunny Bakes

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13. Kowloon Shangri-La, Hong Kong | YouTube

Hong Kong About Blog The official youtube channel of Kowloon Shangri-La, Hong Kong Frequency 1 video / year Blog
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14. Food of Hong Kong | YouTube

About Blog A snap shot and documentary of the food culture in Hong Kong Blog
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Hong Kong About Blog Baking Maniac the best online cake shop in Hong Kong, that strive in providing the best possible customer experience while planning your special occasion. We love being a part of your celebrations. Frequency 4 posts / year Blog
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17. Eddy's kitchen

About Blog I am posting all the original recipes from Mobil Cooking School written by Miss Tam Kwok Mui. These are some of the most original and the oldest Chinese cooking recipes from 50 years ago. Frequency 2 posts / year Blog
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18. Through The Looking Glass Food

Hong Kong About Blog I'm Rachel Read, a Hong Kong-based freelance writer, editor, blogger, dessert addict and general layabout. Blog
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19. e_ting

Hong Kong About Blog A Hong Kong food blog, with bite. Blog
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20. Imcians

Hong Kong About Blog Welcome to Imcians, a website that recorded all my adventure, the life that I experience around the world trying to give readers what life can be liked without fear when something you want to achieve. Frequency 5 posts / year Blog
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21. My Little Hong Kong Kitchen

Hong Kong About Blog Welcome to My Little Hong Kong Kitchen where i share easy recipes to follow at home whether cooking for your family or entertaining friends. Blog
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22. Cars, Food and the Ladies of Hong Kong & Macau

Hong Kong About Blog Foodie from Hong Kong.. Lazy about blogging and constantly a few cities behind, but ask me directly if you wanna know the best Dim Sum in town! Blog
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23. Hong Kong Food Blog

About Blog This blog is all about the yummy Chinese cuisines from Hong Kong. Blog
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24. Chopstixfix

Hong Kong About Blog A blog dedicated to all things scrumptious. Follow Michelle on her culinary journey around Hong Kong, feel the hunger and gawk at the pictures. Blog
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25. Eat with Jess

Hong Kong About Blog Jess Jann is an Actress, Model, and a Foodie blogging about Hong Kong food. Blog
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26. Sam the Local

Hong Kong About Blog Sam the Local provides unique experiences through vetted Locals in Hong Kong. Blog
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27. Girl Meets Cooking

Hong Kong About Blog I am Celia Hu based in Hong Kong with my biggest culinary fan, who encouragingly gobbles up all my culinary exploits with great delight. I hope my cooking escapades can inspire you to also whip up a little something. Blog
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Hong Kong About Blog Eunice Lim is a food & lifestyle photographer who shutters between Hong Kong and Singapore writes about fine dining, hippest and newest bars/restaurants in Hong Kong. Blog
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Hong Kong About Blog Exploring Hong Kong and the world one bite at a time. Blog
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1. Chef Charles Carroll | Podcast by a Professional Chef

Utah, United States About Podcast Join international award-winning, Culinary Olympic gold-medalist, Chef Charles Carroll as he journeys into the homes of some of the world's most extraordinary people, to learn their own personal and professional secrets to an outrageously successful life on The Recipe Podcast, Celebrity Secrets to a Successful Life. Frequency 1 episode / week , Average Episode Length 40 min Since Sep 2017 Also in Chef Blogs Podcast
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2. Food In Five Podcast

Nova Scotia, Canada About Podcast Do you love to cook or are you interested in cooking? This is the podcast you're looking for! A Chef's Guide to Home Cooking. Recipes, food history, stories, everything you could want, and more all in a neat 3-10 minute package. 5-10 Minute Episodes 3 Days A Week. Frequency 17 episodes / quarter , Average Episode Length 9 min Since Nov 2017 Also in Home Cooking Podcasts, Canadian Food Podcasts Podcast
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3. Cooking Issues | Heritage Radio Network

About Podcast Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show. Frequency 3 episodes / month , Average Episode Length 75 min Since Jun 2010 Podcast
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4. Cherry Bombe | Radio Cherry Bombe

Brooklyn About Podcast Listen to Radio Cherry Bombe each week for lively conversation with the bakers, pastry chefs, stylists, writers, cookbook authors, and others making it happen. Frequency 1 episode / week , Average Episode Length 41 min Since May 2014 Also in Food Podcasts Podcast
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5. Gravy Podcast | Southern Foodways Alliance

Oxford, MS About Podcast The Southern Foodways Alliance documents, studies, and celebrates the diverse food cultures of the changing American South. Frequency 1 episode / week , Average Episode Length 13 min Since Jun 2018 Podcast
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6. Turning Chickens and Breaking Dishes

Washington, District Of Columbia, United States About Podcast This podcast is all about how people and cultures relate to food! Not just the dishes we eat, but the food industry as a whole. Davide G. Martins will have guests on every episode, who each come from different food and beverage backgrounds. You will find out more about their careers, passions, memories, and relationships with food. Frequency 1 episode / week , Average Episode Length 32 min Since Jul 2020 Podcast
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7. Stella Culinary School | Chef Interview Podcast

Reno, Nevada, United States About Podcast Hosted by Chef Jacob Burton, an executive chef by day, want to be broadcaster by night, we feature instructional style episodes that unpack professional-level cooking techniques in an approachable fashion, and interviews with culinary tastemakers, including chefs, cookbook authors, winemakers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage. Frequency 7 episodes / quarter , Average Episode Length 49 min Since Apr 2017 Also in Culinary Podcasts Podcast
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8. No Sugar Coat with Pooja Dhingra | Pastry Chef Podcast

Mumbai, India About Podcast NoSugarCoat is a no-holds bar conversation that brings to light the stories behind restaurant walls and kitchen doors. The delectable eats you experience are all thanks to the blood, sweat and tears of chefs, restaurateurs, and visionaries from the hospitality industry. Hosted by pastry chef and owner of Le15 Patisserie, Pooja Dhingra, every episode features a conversation with a chef or someone from the food industry about where their passion for food began, their trials and tribulations, and what it took to get to where they are today. Frequency 2 episodes / month , Average Episode Length 18 min Since Aug 2018 Podcast
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9. A Taste of the Past | Heritage Radio Network

New York City, New York, United States About Podcast Linda Pelaccio,a culinary historian, interviews authors, historians, food scholars, and more for casual, in-depth conversations on topics of culinary history as long ago as the ancient Egyptians to the changing American culinary landscape of yesterday. It's where food, culture, and history meet. Frequency 1 episode / month , Average Episode Length 43 min Since Dec 2009 Podcast
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10. Flavors Unknown | Chef Podcast

About Podcast We take you behind the scenes of trending kitchens and bars. A podcast for kitchen and bar professionals, foodies and wannabe foodies. Frequency 2 episodes / month , Average Episode Length 34 min Podcast
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11. The Food Fight

Australia About Podcast Food culture in Australia is unique and revered. With an abundance of amazing chefs and venues, Australia is on the cutting edge of food culture, globally. The Food Fight is a modern and authentic food podcast brought to you by Stefan Posthuma and Simon Evans. Join them as they chat about the realities of the food and hospitality industries. Frequency 1 episode / week Since Jun 2016 Also in Australian Food Podcasts Podcast
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12. Chefpreneur Podcast

San Diego, California, United States About Podcast The Chefpreneur movement is all about Chefs who have taken a risk to put their future into their own hands. Join Chef Andres as he wants to educate, motivate, and inspire Chefs to start their own Personal Chef Business and put the Restaurant and Hotel industry on its back. Tune in and Join the Movement! Frequency 1 episode / week , Average Episode Length 25 min Since Aug 2018 Also in Restaurant Podcasts Podcast podcast.chefpreneurprogram.c..
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13. Good Food

California, United States About Podcast Evan Kleiman's taste of life, culture, and the human species. Everything you wanted to know about good cooking, good eating, good food! From LA Chef, author, radio host, and restaurateur Evan Kleiman. Frequency 1 episode / week , Average Episode Length 57 min Podcast
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14. Desert Island Dishes Podcast

London, England, United Kingdom About Podcast Welcome to Desert Island Dishes, the weekly podcast where chef Margie Nomura talks to a special guest about the dishes that have shaped their lives. Here you will find conversations with a whole range of different people discussing their 7 Desert Island Dishes where Margie will uncover the food people love to eat. Frequency 5 episodes / year , Average Episode Length 5 min Since Jun 2017 Also in UK Food Podcasts Podcast
Twitter followers 1.9K ⋅ Instagram Followers 26.4K ⋅ Social Engagement 2 ⋅ Domain Authority 26 ⋅ View Latest Episodes ⋅ Get Email Contact

15. Business Chef | Episodes

About Podcast We all struggle finding balance in our lives, especially working in this industry. Listen in as the owners of multiple restaurants in a small seasonal town got started and how they are succeeding. Learn how Rob and Sarah Gartzman find balance in their lives while running three different food service concepts and still finding time in doing the things they love. Frequency 8 episodes / year Since Jan 2018 Podcast
Facebook fans 657 ⋅ Twitter followers 7 ⋅ Instagram Followers 6K ⋅ Domain Authority 13 ⋅ View Latest Episodes ⋅ Get Email Contact

16. Chef or Death Podcast

Denver About Podcast This is a podcast about the chef life, restaurants, kitchens and bars, the people who live the life and the world thats not on television. Eric is a native Coloradan, Chef, Oenophile, Food Writer, Expert Parallel Parker, Super Genius, Devastatingly Handsome, and Mildly Modest. Frequency 6 episodes / year Since May 2018 Podcast
Facebook fans 2.9K ⋅ Twitter followers 1.6K ⋅ Social Engagement 61 ⋅ Domain Authority 19 ⋅ View Latest Episodes ⋅ Get Email Contact

17. One Million Stringbeans Podcast

Woodstock, New York, United States About Podcast One Million Stringbeans is a podcast by Chef Ric Orlando who interviews famous restuarant owners and talks about different struggles of managing a restuarant and shares his stories of how he started cooking and much more. Since May 2018 Podcast
Facebook fans 1.1K ⋅ Instagram Followers 3.8K ⋅ Social Engagement 14.2K ⋅ Domain Authority 11 ⋅ View Latest Episodes ⋅ Get Email Contact

18. The Mitchen

About Podcast The Mitchen is a new weekly food podcast recorded at The Projects in Sydney. Hosted by food writer/DJ Andrew Levins and chef Mitch Orr (ACME), each week they invite their mates from the food world over to discuss and make jokes about any recent big announcements in food and dining. Frequency 1 episode / year Podcast
Facebook fans 1.7K ⋅ Domain Authority 59 ⋅ Alexa Rank 139.5K View Latest Episodes ⋅ Get Email Contact

19. Something About Food? Podcast

About Podcast Hello Hungry Hordes! Welcome to the Something About Food? podcast. Diverse guests join culinary nerd Chef Chris Clarke to discuss their personal relationship with food and the tasty, memorable and outright ridiculous things they've eaten. Everyone is invited to the table! Frequency 11 episodes / year , Average Episode Length 17 min Since Jul 2017 Podcast
Facebook fans 481 ⋅ Twitter followers 1 ⋅ Instagram Followers 737 ⋅ Domain Authority 19 ⋅ View Latest Episodes ⋅ Get Email Contact

20. Sabah Al Yasmine - Ramblings of a Chef

About Podcast A food-oriented radio show with Chef Fadi Kattan from Bethlehem, Palestine.Listen to the Chef's ramblings, stories and recipes. Frequency 30 episodes / year Podcast
Facebook fans 3.3K ⋅ Twitter followers 406 ⋅ Instagram Followers 4.6K ⋅ Domain Authority 9 ⋅ View Latest Episodes ⋅ Get Email Contact

21. Yes Chef with Chad Kubanoff

Pennsylvania About Podcast In this podcast you can expect Interviews from chefs, restaurants, food producers and food experts. Since Apr 2018 Podcast
Facebook fans 159 ⋅ Twitter followers 47 ⋅ Instagram Followers 3K ⋅ Domain Authority 6 ⋅ View Latest Episodes ⋅ Get Email Contact

22. Chef AF

About Podcast Featuring chefs who understand the changing landscape of food today. This podcast will guide you through the challenges of chefs and food artisans who are rethinking the way we consume, produce, market, and develop our relationship with food. Chef AF is a podcast show where the audience gets to know the mind of the people working behind the scenes of a restaurant or foodservice operation. Podcast
Domain Authority 46 ⋅ View Latest Episodes ⋅ Get Email Contact

23. Cooking Up A Podcast

Boston, MA About Podcast Each week I'm interviewing all sorts of people for Cooking Up A Podcast and writing recipes and making videos. I'm on the best adventure of my life. Connecting with people about food and cooking, learning, creating and sharing. Since Feb 2018 Podcast
Twitter followers 71 ⋅ Instagram Followers 704 ⋅ Domain Authority 14 ⋅ View Latest Episodes ⋅ Get Email Contact

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