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Chef José Andrés to Deliver Keynote at Roots Conference 2014

Chef José Andrés to Deliver Keynote at Roots Conference 2014

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Chefs, farmers, and other figures from all over the food industry will join the Roots Conference at Chef’s Garden this October

Chef José Andrés will deliver the keynote speech at the second annual Roots Conference.

Prominent Spanish-American chef José Andrés — whose constantly growing repertoire of restaurants includes minibar, Jaleo, The Bazaar, and many others — has been named the keynote speaker for the second-annual Roots Conference this October, at Chef’s Garden in Huron, Ohio.

The Roots Conference is an annual symposium on food topics.

This year’s program includes: “Seed Advocacy: Policies and Actions that Promote the Growth & Success of Organic Seed Systems,” with Glenn Roberts (Anson Mills) and Matthew Dillon (Seed Matters and the Clif Bar Family Foundation); “Indigenous Cuisine: Moving Forward By Remembering the Past,” with Sean Sherman (Sioux chef) and Richard Hetzler (Smithsonian Museum of the American Indian); and “Creative Eating: How Art Inspires What We Think and Feel About Food,” with Maxime Bilet (Modernist Cuisine: The Art and Science of Cooking), Jamie Simpson (The Culinary Vegetable Institute) and Jehangir Mehta (Graffiti restaurant).

Other program topics will include the exploration of ancient cooking traditions through the lens of modern technology, discussions on how to combat food waste and obesity, changing conceptions of food locality, and the future of agriculture.

For the latest food and drink updates, visit our Food News page.

Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.

NATIONAL HARBOR, Md., Nov. 30, 2015 /PRNewswire/ -- MGM National Harbor has named the powerhouse lineup of celebrated chefs -- including José Andrés, Marcus Samuelsson , and Bryan and Michael Voltaggio -- to lead its culinary program when the resort opens in the second half of 2016. Each new concept has been carefully crafted to pay homage to the culture and influence of the region's prominent culinary landscape.

Creating a true culinary destination for the eastern United States , MGM National Harbor has partnered with the biggest names in the food world to deliver totally new concepts, exclusive to the resort. Award-winning Spanish American chef José Andrés, renowned for popular dining destinations in Washington, D.C. , Beverly Hills , Las Vegas , Miami and most recently, Mexico City , will join the roster along with Ethiopian-born and Sweden -raised acclaimed chef Marcus Samuelsson , known for his New York City hotspots. Adding local flavor to the mix are brothers Bryan and Michael Voltaggio , natives of Frederick, Md. , whose victories on Bravo's popular culinary competition "Top Chef" made them both national sensations.

"In recent years, the Capital Region has become a thriving food destination with many of the best chefs in the world contributing to our booming restaurant scene," said MGM National Harbor General Manager Bill Boasberg . "We have selected incredible talent to create an unparalleled dining experience at our resort and we are excited to welcome these new concepts and chefs into our company's award-winning culinary portfolio."

Chef José Andrés
José Andrés will introduce his first seafood-focused concept overlooking the Potomac from the prow of MGM National Harbor. Drawing inspiration from the bounty of the regional watershed, the restaurant's menu will feature locally sourced ingredients and fresh seafood. Exquisite dishes will incorporate local and international cooking techniques, allowing diners to experience diverse flavor combinations and profiles. Guests will be able to choose from a variety of dining options depending on their preferred experience, including cocktail, sushi or tempura bars with exciting views of interactive kitchen stations, and communal tables or main dining room seating offering commanding views and visually stunning décor.

"I'm thrilled to be announcing my first seafood restaurant in what will be the iconic MGM National Harbor," said Chef Andrés. "There are so many stories to be told through the astonishing bounty of the sea."

Named one of Time's "100 Most Influential People," awarded "Outstanding Chef" by the James Beard Foundation and named "Chef of the Year" by Bon Appétit and "Hot Restaurateur" by Condé Nast Traveler, Andrés has been a defining force in the culinary world. A pioneer of Spanish tapas in the United States , he is also known for his groundbreaking avant-garde cuisine and his award-winning group of restaurants that spans 21 concepts throughout the country, in Washington, D.C. , Miami , Puerto Rico , Las Vegas and Los Angeles . He is a committed advocate of food and hunger issues and is known for championing the role of chefs in the national debate on food policy. This work has earned him awards and distinctions such as Outstanding American by Choice, awarded by President Barack Obama , and the McCall-Pierpaoli humanitarian award.

Chef Marcus Samuelsson
Making his Capital Region debut, five-time James Beard Award-winning chef Marcus Samuelsson will create a menu honoring his cultural roots while showcasing the distinct coastal flavors of the local landscape. Samuelsson will serve signature creations for breakfast, lunch and dinner along with classic dishes like his whole fried chicken that is meant to be shared. His elegant comfort food is anchored around an open kitchen and large grill, a warm and inviting bar with signature cocktails, in addition to a smaller bar that gives guests a peek into the kitchen. Samuelsson's concept is designed to inspire a celebratory and festive atmosphere, making it the ideal setting for either a special event or a casual stop for a quick snack while enjoying live music.

"I'm super excited to be partnering with MGM on the opening of this hotel in National Harbor. It is a real privilege to be a part of such a great collection of chefs including José, Michael and Bryan," said Samuelsson.

The world-renowned chef's career includes notable highlights such as cooking the State Dinner for President Barack Obama , being the youngest recipient of a three-star review by The New York Times and winning a James Beard Foundation award for "Best Chef: New York City ." He opened the iconic Red Rooster Harlem in 2010 to much acclaim and later that year won Bravo's "Top Chef Masters" Season 2, further elevating his culinary career on a national scale. Samuelsson is the author of several cookbooks including the James Beard Award-winning "The Soul of a New Cuisine" and " Marcus Off Duty : The Recipes I Cook at Home." He released his New York Times bestseller and James Beard- winning memoir "Yes, Chef" in 2012 to rave reviews and in 2015 the young adult adaptation, "Make It Messy." In 2015, Marcus opened Streetbird Rotisserie in Harlem, and Marcus' at the Hamilton Princess in Bermuda .

Chefs Bryan and Michael Voltaggio
Brothers Bryan and Michael Voltaggio will join forces, for the first time, to open a contemporary steakhouse concept at MGM National Harbor. The menu will highlight regional specialties, drawing inspiration from their home state of Maryland. The design will integrate a host of nostalgic details and contemporary furnishings to create a feeling of coming home that is both sophisticated and familiar.

"Michael and I have always talked about collaborating. Despite having as many differences as we do similarities, we have been waiting to tell the story of the two of us as chefs through one menu," said Bryan Voltaggio . "It's fitting that we are bringing our first kitchen together in our home state of Maryland and we are excited to be a part of the evolution of the new Potomac waterfront."

Michael added, "We couldn't have asked for a better partner to bring us together in our home town. By creating a world class experience where guests can eat, sleep, and play, MGM National Harbor is setting the stage for an exciting family reunion!"

Based on opposite coasts, Bryan is chef and owner of a restaurant group that sprawls throughout the Mid-Atlantic, while Michael has planted new roots in Los Angeles . Bryan's properties span the culinary spectrum including finer, progressive dining at flagship VOLT and Range, to refined Italian at Aggio, classic American fare at Family Meal, and artisanal sandwich concept Lunchbox. Meanwhile, Michael opened his "modern Los Angeles " flagship ink. and chef-driven sandwich concept ink.sack both to much critical acclaim. The former was named by GQ as the Best New Restaurant in America the year it opened the latter recently found its second home at the Tom Bradley International Terminal at Los Angeles International Airport, and is poised for continued growth in the immediate future.

Both Bryan and Michael Voltaggio may best be known for their time on Bravo's Emmy-winning season of "Top Chef," on which they were fierce competitors battling it out to the very end. Bryan would later make a reprisal on Bravo's "Top Chef Masters." The two have also been featured on various programming for both the Cooking Channel and Food Network. Most recently, Michael could be seen on Travel Channel's acclaimed docuseries, "Breaking Borders."

About MGM National Harbor
The newest addition to the MGM Resorts International (NYSE:MGM) portfolio, MGM National Harbor's unrivaled setting offers stunning panoramic views of the eastern shore of the Potomac River in Maryland. The $1.3 billion resort sits a short distance from Washington, D.C. to the north and historic sites, including George Washington's Mount Vernon estate across the river in Virginia. The 24-story, 308-room resort will feature premier amenities and experiences for locals as well as visitors from around the world including a dynamic casino with over 125,000 square feet of space that includes slots, table games and poker a world-class spa and salon an entertainment theater with flexible seating for up to 3,000 high-end branded retail 27,000 square feet of meeting space and restaurants from renowned local, national and international chefs. MGM National Harbor is slated to open in the fourth quarter of 2016.

For high-resolution images and additional information, visit

Forward-Looking Statements
Statements in this release that are not historical facts are forward-looking statements within the meaning of the Private Securities Litigation Reform Act of 1995. MGM National Harbor has based these statements on management's current expectations and assumptions and not on historical facts. Examples of these statements include statements regarding the contemplated lineup of chefs and the expected opening date of the casino resort. A number of important factors could cause actual results to differ materially from those indicated in such forward-looking statements, including effects of economic and market conditions, competition with other destination travel locations throughout the United States and the world, and the design, timing and costs of the projects and risks relating to permits, licenses, financings, approvals and other contingencies and additional risks and uncertainties described in the MGM Resorts International Form 10-K, Form 10-Q and Form 8-K reports (including all amendments to those reports) filed with the Securities and Exchange Commission. In providing forward-looking statements, MGM National Harbor is not undertaking any duty or obligation to update these statements publicly as a result of new information, future events or otherwise, except as required by law.

September 13-14, 2019

In a tasty collaboration of the Food Lab with the East End Food Institute and Edible Long Island and East End, The 5 TH Annual Food Lab Conference – a premier celebration of the bounty of our food, wine and spirits — will be held on the Southampton Campus of Stony Brook University on September 13-14, 2019.

The conference will bring together the people, food and drink that will give us the opportunity to learn about and experience a region steeped in a history of culinary diversity, innovation, entrepreneurship and globally recognized excellence. This is a place to be for Food Lovers, especially at harvest time.

On stage, you’ll see, hear and meet …… major food stars from Long Island and beyond, in conversation with your favorite food writers and journalists.

Lidia Bastianich, Chef, Restaurateur,
Emmy and James Beard Award winning TV chef and Author
and Adored Godmother of the Italian Table

Adam Gopnik, Author, journalist and staff writer at the New Yorker

All talks and tastings will take place on the beautiful Southampton campus of Stony Brook University, overlooking Shinnecock Bay and Southampton’s amazing ocean beaches (only a few minutes drive from campus). Talks will be presented in Duke Lecture Hall (feel like a student again!) and tastings will be continuously offered al fresco and in the South Fork Kitchen from East End Food Institute.

Events include Taste the Terroir– an opportunity to taste and learn about wines, beers and spirits from all across Long Island, from Montauk Brewery and Wolffer Estate Vineyard in the east to Matchbook Distillery, Paumanok Vineyards and RGNY on the North Fork.

Interactive Tasting and Taste Memory – learn all about How We Taste as we bring together chefs, food and wine writers, sommeliers and mixologists, together with experts in biology, anthropology and practitioners of mindful eating to share the tools for a deeper appreciation of what we eat and drink.

The goal of COOK EAT DRINK Taste the Terroir

is to share the special experience of creating Taste Memories – cooking, eating and drinking, mindfully and memorably, from our bountiful farms, fisheries and vineyards. Our guests, our speakers, our chefs, bakers, farmers, fishers, winemakers, brewers, distillers will all come together to share their knowledge, and their joy, in immersing themselves in what has become a national, and global, passion for FOOD.

The Food Lab Conference, now in its fifth year, is Long Island’s premier culinary conference offering the best in participating speakers, food and drink tastings, and a place for people who want to learn about, share and enjoy the tastes of our special region to come together.

The Food Lab is a hub for sharing information, education and conversation about issues and ideas in all things related to how and what we eat.



UCI students receive a Gates Foundation grant to help develop their design for a heat storage solar cooker able to cook in the evening when the sun is down.

  • November 2013: The Gates Foundation recognizes solar cooking - The Bill & Melinda Gates Foundation will donate $100,000 to the University of California Irvine, USA, for its development of a solar stove that allows people to cook without carbon emissions. The grant to the Henry Samueli School of Engineering at UCI is one of more than 80 awards the foundation announced Wednesday, according to a news release. The awards are being given to institutions that foster forward-thinking solutions to persistent global issues. The stored-energy solar stove, which permits carbon-free cooking indoors and at night using phase-changing nitrate salts for heat storage, was designed by a group of senior mechanical engineering students at UCI. Read more.
  • September 2013:Haiti Solar Oven Partners will be traveling North Dakota, USA with its Haitian leaders, Montas Joseph and Raymonde Joseph, to spread the word about solar-powered ovens utilized in the poverty-stricken nation of Haiti, and to bolster potential volunteers for the cause. Montas Joseph, Haitian director of HSOP, and Raymonde Joseph, HSOP training director, will visit 29 United Methodist churches in North Dakota and South Dakota throughout September. Read more about the project.
  • April 2013: Solar cooking advocate, Pat McArdle, and John Linquist of One Earth Designs, demonstrated the companies' SolSource S1 parabolic cooker at the National Sustainable Design Expo., held each year in April on the Washington D.C. mall. John had the opportunity to demonstrate the cooker to Jacob Moss, senior State Department coordinator for the Clean Cookstove Initiative. EPA officials who were running the expo. told us the the SolSource is their greatest success story. Students from the Navajo Technical College displayed a remarkable wooden solar box cooker they designed that is held together with Velcro, and can be folded flat in thirty seconds.
  • February 2013: SCI seeks an experienced solar cook to help with Hurricane Sandy relief - Solar Cookers International is looking for a teacher in New York or New Jersey, USA, whose students and families were affected by Hurricane Sandy to lead a solar cooking workshop. SCI will provide basic resources and materials for a classroom of students to learn how to solar cook to help their families’ recovery efforts this spring and summer. For more information, please contact Julie Greene, Executive Director, at [email protected] or (916) 455-4499.

EarthApprentice solar cookers ready to cook in Michigan, USA.

  • February 2013: Small midwestern solar cooking organization affects change locally and globally - Benjamin Brown, of EarthApprentice, Solar Cooking in Michigan (SCM), continues to raise awareness of solar cooking potential in the north country by speaking on and demonstrating solar cooker technology. This year's presentation focused on the Jim LaJoie’s All Season Solar Cooker. SCM also encourages donations to Solar Cookers International. The Willard G. Pierce and Jessie M. Pierce Foundation, the charitable arm of PCCEI, graciously responded to SCM’s program by providing a grant to Solar Cookers International. SCM also sent a Villager Sun Oven to Haiti in conjunction with a Kiwanis Aid Program and First Congregational Church of Charlotte, Michigan. Besides an advocate for solar cooking globally, Benjamin and his family frequently use their solar cookers at their home in Michigan, including a successful challenge to prepare every meal with solar cooking for the month of April last year. Read more at EarthApprentice update 2012
  • February 2013: Students learn the scientific method through solar cooker experimentation - Solar cookers lend themselves exceptionally well to experimentation using the scientific method, and that is why Dr. Suzanne Kercher’s Environmental Science class at Columbia College in Missouri, USA, spends two months building solar cookers and testing solar cooker designs and cooking methods. Students present their final projects and experimental results at an Environmental Science Fair, an event that is open to all college faculty, students, and guests. While some students focus on comparing the performance of different types of solar cookers, others use a single type of cooker and focus on improving its cooking performance with variations in design and/or variations in the type of cookware used. Regardless of their experimental approach, their ultimate goal is to use the scientific method to construct a cooker that can safely cook food and/or pasteurize water in Missouri, USA in October. Since most college students are strapped for cash, the challenge quickly becomes, how do you build a functional cooker with materials that are readily available, repurposed, and/ or inexpensive to buy? She always point out to students that this aspect of the solar cooker project closely parallels the economic challenges facing a lot of people in the developing world. As an instructor, one of her greatest joys is witnessing the creativity of my students being applied to the practical challenge of cooking sustainably. Above all, that “lightbulb moment” when students first realize that renewable energy technologies are within their grasp, is even sweeter than the treats baked at our end-of-term solar cook- off!
  • January 2013: Survey participants are being recruited to document solar cooking use in the USA - Natalia Blackburn of Blackburn Engineering is conducting a survey to begin to determine how solar cooking usage may be able to reduce traditional consumer energy demand in the USA. While individual savings may be small, when the big picture is considered, Natalia believes that wide use of solar cookers can add up to substantial savings for utilities. The objective of this study is to develop a set of protocols to measure energy savings and dollar savings attributable to the use of solar cookers in U.S. residential households. The survey will be conducted with a fifteen-minute phone interview, or the group of twenty-five questions can be answered by email. Respondents will be contacted via email to set up an interview. If you are a resident of the USA and have been solar cooking for at least eighteen months, consider participating in this pioneering effort by emailing [email protected] Natalia hopes to complete data collection by the end of March, 2013. Survey information.

Students set a world record baking cookies with solar ovens to raise funds for solar cooking efforts in Haiti.

  • October 2012: - Students, parents, faculty, staff and friends gathered at Miami Country Day School located in Miami, Florida, USA on Friday, April 20, 2012 and set the Guinness Book of World Records™ for “The Most Cookies Baked in One Hour Using Solar Ovens”. Trays of unbaked cookies were placed in 40 smaller solar ovens, as well as, two Villager solar ovens. After the cookies were baked and 1225 counted. a World Record was set! The event raised over $18,000 USD, which was used to send the 40 solar ovens and a Villager oven to Haiti. The cookies baked in the event were donated to Feeding South Florida. The event was lead by Matthew Cohen, a high school junior who has been actively involved in the solar oven movement for the past nine years. Cohen launched the website Power from the Sun to educate people worldwide on the benefits of solar cooking and help raise money to send solar ovens to needy families in Haiti. Cohen’s latest project is aptly named “The Life Of The Traveling Solar Oven” and encourages students, parents, teachers, and local businesses to sponsor a solar oven. Participants are asked to use the solar oven, document their experience with video or photos and share it on their facebook page: The event will conclude on Earth Day 2013. Sign up for the Traveling Solar Oven.
  • April 2012:Solar Household Energy has announced that it is seeking unpaid interns to assist with communications and program activities at their Washington D.C. office for Summer and Fall 2012. Both upper- level undergraduates and graduate students are eligible for this internship. Specific tasks will be assigned according to skill level and individual expertise. More Information.
  • December 2011: Grants benefit Florida schoolchildren - A US$3,000 grant from NextEra Energy Foundation for the 2011 Florida Power & Light Teacher Grant will be used to support a solar energy program impacting 1,200 students from 14 schools. The program will include hands-on experience related to solar cooking, cars and the importance of solar energy. - The Daytona Beach News Journal
  • October 2011:Shash Broxson explains about the program, Saving the Planet, in the Saving the Planet Overview, which has involved empowering low-income residents of south Florida, USA with the use of a Sport Solar Oven in exchange for community service. Shash provided training and coordinated the fund raising with the Family Resource Center in Hernando, Fl. Read more about the program, and donation information at: Saving the Planet Report

Saving the Planet receives local Florida news coverage.

Sampling solar cooked lentils, rice, potatoes, eggs, mixed vegetables, dahl, popcorn, tea, and for dessert, chocolate, yellow, lemon and spice cakes at the Dar al Noor Mosque, July 2011.

  • July 2011: Solar cooking expo at northern Virginia mosque - Solar cooking in Islamic countries is on the rise, but its wide-spread acceptance as a significant way to reduce the damage caused by smoky cooking fires will need greater support from the international development community. Solar Cookers International (SCI) board member Patricia McArdle and Afzal Syed of the Dar al Noor Mosque congregation contributed to this goal by hosting a well-attended solar cooking demonstration at Syed's mosque in Manassas, Virginia on Saturday July 9. Solar Household Energy (SHE) co-founder Louise Meyer and two SHE volunteers from Washington DC also participated in this event. A popular DC radio show interview with McArdle about her novel Farishta two days before the event, drew large crowds from around the northern Virginia/DC metro region. Watch a video of the event.

John Wells at home in the Texas desert.

  • March 2011: Former New York City photographer lives off-grid in Texas desert with his solar cooker - A New York Times article reports on John Wells, living a solitary existence in the west Texas, USA desert. If you stop by, he may offer you dinner: a plate of red beans, rice and broccoli, and a tangy slice of homemade cheese, olive and beer bread, cooked all afternoon in his solar oven. His structures are primarily recycled shipping containers, and he has made several clever adaptations of household appliances, including a pedal-powered clothes washer. Using his solar cooker, made from a recycled satellite dish, is central to his daily activities. New York Times article with photos of his cooker.

SolSource 3-in-1 in use with Himalayan community members.

  • February 2011: A team led by Utah inventor Scot Frank, has landed a spot in an entrepreneurial boot camp hosted by a group called the Unreasonable Institute. With the help of sixty world-class investors and entrepreneurs at this summer’s institute in Boulder, Colorado, Frank hopes to bring the SolSource 3-in-1 stove to a mass market. Frank’s group has developed the solar stove that can be used for cooking, heating and electricity. Durable, lightweight, portable, affordable and easy to repair, the stove is made primarily of yak-wool canvas and mylar plastic. Worldwide, pollution from combustion stoves used indoors sickens and kills more than 1 million every year. Many victims are children. More Information.
  • November 2010:Rowena Gerber, who heads the Education and Youth group of the Solar Cookers International Association, and teaches at the Abess Center for Environmental Studies in Miami, Florida, USA, recently received the Global Educator Award from the 6th Annual MY HERO Film Festival to recognize the incredible impact of her Solar Oven Project. Over the years, Gerber and her students have raised thousands of dollars to send solar cookers to Senegal, Haiti and Afghanistan. Gerber chose sites that were “sun rich, but so poor otherwise.” These solar ovens harness sunlight to make a tremendous difference in the lives of families. In the process, the Solar Oven Project also teaches children about the importance of protecting and preserving their environment. More Information.

Solar cooking Kaua’i style

  • November 2010: Solar cooking Kaua’i style. An anonymous blogger in Hawaii recently posted about a trip to the beach. "I took three types οf solar panel cookers tο thе beach іn order tο mаkе lunch аnd dinner аt thе same time. On thе left іѕ thе CooKit wіth аn oval graniteware pan wіth hamburgers. In thе middle іѕ a Funnel Cooker wіth corndogs аnd chicken nuggets. On thе rіght іѕ mу nеw CooKit (thanks tο Nathan), whісh I hаd filled wіth chicken аnd veggies fοr dinner. Gο swim fοr a couple οf hours, hаνе a nice hot lunch аnd return home wіth dinner. Solar cooking Kaua’i style."
  • November 2010: At 15, Noah Kwicklis has invented a solar water desalinator that recently won an innovation award from the nonprofit Climate Change Leadership Institute, located in Santa Fe, New Mexico, USA. CCLI is an all-volunteer group devoted to raising funds and designing action projects to help the environment. It was noted that, "Your project brilliantly demonstrates an integrated solution to two of the most vital needs of our society — access to drinking water and clean energy deployment,". Kwicklis said he was surprised by the award. He plans on donating the money to Solar Cookers International, which provides inexpensive solar ovens to villages in developing nations. More Information.

UA Solar Oven Throw Down contestants, Hannah McNeal, left, and Erika McMahan.

  • November 2010:UA’s High School Engineering Program Wins Education Award. The Arizona Department of Education has awarded a 2010 Spotlight on Success award to the UA College of Engineering's pioneering program to teach Engineering 102 in high schools. Students in participating schools who take the class earn credit hours toward an engineering degree at UA. Once engineering students get to the UA College of Engineering, one of the many fun projects that freshman engineers participate in during the ENGR 102 class is solar oven design. This year, more than 80 teams assembled Nov. 5 on the UA Mall for the first ever Solar Oven Throw Down.
  • July 2010: The Ahmedabad-based Self Employed Women’s Association has joined forces with the Sierra Club to provide new green jobs and technology for SEWA’s 1.5 million members in India. Ninety-three percent of India’s workforce remains in the informal sector, said Nanavaty, executive director of SEWA. “The Indian economy is growing tremendously, but how do the rural poor also avail of these opportunities?” Sailesh Rao, president and founder of the San Jose, Calif.-based Climate Healers, said his non-profit organization had come up with two solar cook stoves, one that could slow-cook a meal like rice and daal throughout the day, and another that could prepare rotis almost instantly. Women using the solar stoves could also generate an income by selling their carbon credits, Rao told India-West after the talk, envisioning a plan where the credits could be sold for $11 per metric ton, netting rural women about $4.

Brigham Young University student project.

  • May 2010: Nineteen Brigham Young University student engineers traveled to Peru’s fabled high mountain Lake Titicaca to deliver a special solar oven as part of their course on sustainable engineering projects that help improve local people’s standard of living. The students worked with the people of the Uros islands. The islands are constructed from floating beds of reeds and soil about nine feet thick, anchored to the lakebed with boulders. Power is difficult to come by, so the Uros cook fish, fowl and homegrown potatoes with expensive propane stoves or time-consuming, reed-fed fires. Local residents were intrigued by the new approach to cooking. More Information.
  • May 2010 For Google, Earth Day 2010 celebration was about solar cooking demonstrations, classes on composting and local food sourcing, distribution of reusable shopping bags and discussions on healthy cooking and eating. It also included hosting a speaker from “The Nature Conservancy” and giving tours of Google’s on-site 1.6MW solar panel installation and the 400kW Bloom Energy fuel cells. More Information.

A solar oven created by grade-school students at FSEC's EnergyWhiz Olympics.

  • May 2010 Florida students have creative ideas for solving some of the world's greatest energy challenges, and their solutions were demonstrated Saturday at the eighth-annual EnergyWhiz Olympics. More than 500 students throughout Florida converged May 1 at the University of Central Florida's Florida Solar Energy Center (FSEC) in Cocoa to compete in the day-long competition that showcased student projects in alternative fuel technologies. Events included the Bright House Solar Energy Cookoff, a solar cooker design and cooking contest.

phone card reinforcement for panel cookers

  • April 2010:Patricia McArdle met a group of Navajo high school students who have used designs they found on the internet to make several solar cookers including the Cookit, box cookers and a Fresnel lens solar fryer for making traditional Navajo fry bread. Their Fresnel cooker won second prize two weeks ago at the nationwide Spirit of Innovation contest--beating out some elite science high schools. They and their science teacher, Paul McCarl, working with very limited resources, are now trying to make a large fresnel solar cooker that can be used by Navajo families to make fry bread.
  • April 2010: Anyone who has been to a country that uses plastic pre-paid phone cards knows that the cards are found in abundance and typically discarded after use. Stephen Harrigan of the U.S.-based consultation and training organization Solar Clutch sent us this great tip: use the cards to reinforce weak areas of cardboard solar cookers, particularly flaps and slots on panel-type cookers, the “fingers, pockets, and necks” as Harrigan calls them. Rubber adhesive or contact cement can be used to attach the cards.

Club RESC:UE members give solar cooking and solar water pasteurization presentations at local events and schools

  • May 2010 Florida students have creative ideas for solving some of the world's greatest energy challenges, and their solutions were demonstrated Saturday at the eighth-annual EnergyWhiz Olympics. More than 500 students throughout Florida converged May 1 at the University of Central Florida's Florida Solar Energy Center (FSEC) in Cocoa to compete in the day-long competition that showcased student projects in alternative fuel technologies. Events included the Bright House Solar Energy Cookoff, a solar cooker design and cooking contest the Junior Solar Sprint, model-size solar car races the High School Hydrogen Sprint, model-size hydrogen-powered car races and Energy Innovations, a full-scale solar electric design challenge.

Goodman's solar cooker can be built in two pieces: a weighted middle section that holds the HotPot and the four-sided reflector that surrounds it

  • April 2010 A student-run community service club at Bella Vista High School in Fair Oaks, California, actively promotes renewable energy through presentations, hands-on workshops, and installations. Solar cooking and solar water pasteurization are often highlighted by the students of Club RESC:UE (short for Renewable Energy Sources Club: United Educators). At the annual “Get WET” Festival in Folsom, California, club members converted a fountain to run off solar energy and presented information about solar water pasteurization using simple solar cookers. Club RESC:UE also co-sponsored the annual “All Things Solar” event in Roseville, California. Club members acted as solar cooking experts, demonstrating nearly two dozen solar cookers and serving solar-cooked food to passersby. In addition, they participated in a solar cooker construction workshop where participants built solar CooKits.
  • November 2009: Over the past several years, research architect Joel Goodman has conceptualized a number of interesting ways to incorporate solar cookers into buildings, outdoor furniture, and other public and private spaces. His recent work has focused on reflector designs for use with Solar Household Energy’s HotPot™ — a custom black metal pot suspended inside a transparent glass bowl that creates an insulating air space around the pot. Goodman’s latest idea consists of a modular solar cooker that could be used independently or in conjunction with additional reflectors. The basic four-sided solar cooker uses principles of non-imaging CPC (compound parabolic concentrator) optics to control the distribution of light and maximize the amount of sunlight that hits the black surfaces under the HotPot. A cross section of the cooker’s reflectors looks like a rounded “w” with the cooking vessel resting on the middle hump at a height somewhat lower than the end points. Goodman says the solar cooker could be built in two parts, so that a weighted middle section holds the HotPot while the surrounding reflectors could be removed and used at night to amplify indoor lighting. For user comfort, Goodman suggests that a raised cart could be built to house the basic reflector unit and support additional reflectors. Cooking power also could be boosted by utilizing Goodman’s concept for ‘one-sided’ CPC reflectors that are part of exterior building walls or outdoor furniture. He envisions one or more solar cookers pushed up against one of these walls, which in turn direct additional sunlight onto the pot. Reported in the November 2009 Solar Cooker Review.
  • November 2009: It all started with a 20-minute cross-town taxi ride. Steven Watson, a resident of New York City, and Frank Otchere, a resident of New Jersey (USA) and Osiem, Ghana, met in early 2003 in Otchere’s taxi. Watson, a cultural historian and psychologist, likes to learn from conversations with taxi drivers. He also, as it happens, has an interest in solar cooking. Otchere is the “Nkosuahene” of his village, the chief in charge of development. In just a few short years, Watson and Otchere have organized medicine contributions for Osiem, built the first public toilets, and established what Watson calls “the best library in the region.” Now they are working to bring simple solar cooking technology and know-how to the community. After initial failed attempts at building a solar cooker, Otchere went to Washington D.C. to learn from Solar Household Energy. Louise Meyer and Darwin Curtis gave him some pointers, and Otchere was then able to successfully construct and use a solar CooKit in Ghana. He chose the CooKit because it could be made inexpensively from aluminum foil and recycled cardboard and required only a blackened cooking pot and a transparent plastic bag. Otchere repeatedly demonstrated the CooKit’s performance by preparing and serving local foods — rice, plantains, yams, and palm nuts — to his neighbors each day for lunch. The two questions he received most were “Will I get sick if I eat this?” and “Is this magic?” Otchere responded “no” to the former, and told them that food cooks by the “magic of the sun.” According to Watson, “the people in Osiem are convinced that solar cookers work they have seen it and they have eaten the food from CooKit.” Over 60 solar cookers have already been built by villagers, and are being sold for about $5 each. “Even though they understand that it will be economical and helpful over time,” writes Watson, “it is still difficult for villagers to afford the CooKit.” Otchere and Watson believe that solar cookers should not be given away free of charge. They are exploring solutions to this problem. One suggestion is to generate more local income by building CooKits in Osiem and offer them for sale, along with training, in larger towns and cities like Accra and Kofuridua. Another idea is to offer solar cookers in exchange for work done in the local community. Otchere has met with Dr. Mercy Bannerman, who has worked for several years to reduce guinea worm infections and other waterborne pathogens in Ghana through the use of solar water pasteurization (see the April 2005 Solar Cooker Review article "Solar cookers: a tool for guinea worm prevention”). Otchere and Bannerman agreed to cooperate in promotion of solar cooking in Ghana — Bannerman focused in the Upper East, Upper West and Northern regions Otchere in the Eastern, Ashanti and Brong-Ahafo regions. Reported in the November 2009 Solar Cooker Review.

  • August 2009: This is the story of an inspired and entrepreneurial Junior High class from the B’nai Israel Congregation in Sacramento: Congregation B'nai Israel (CBI) decided to make solar cookers as their community improvement project last year, and Wendy Fischer's 7th grade class purchased solar cooker pots for use in constructing solar cooker kits to contribute to a Loaves & Fishes (L&F) homeless project. The program started in 2008 when Dave Brubaker had the notion to teach the kids about solar cooking as a way to save energy in Sacramento during good weather, lessen their carbon footprint, and start expanding the vision of ecologically friendly living in novel ways. At Dr. Rachel Weinreb’s suggestion, Bob Metcalf instructed the class on water pasteurization procedures and the importance of safe water in developing countries, expanding the class’ vision of how solar cookers could help refugees in Darfur--a special social outreach of Reform Judaism. The cooking packages made for Loaves and Fishes contained: 1 solar cooker, 2 clothes pins, 1 three lb. black cooking pot, 1 turkey size roasting bag, and instructions and recipes for using the cookers. During the initial solar cooker give-away at L&F, the 7th-graders used old bicycle boxes to build the solar cookers, which, while environmentally friendly, were not foldable, and therefore not as useful to the homeless as they would have liked. (It's hard to carry a fully open CooKit on a bicycle!) Next year, CBI will modify the plan so that the cookers are more foldable (like the commercially made CooKit) or made out of attachable pieces, perhaps using Velcro to hold parts together. The Congregation’s 7th grade Sunday School class is it's oldest class before the students become either Bar or Bat Mitzvah and move into other activities oriented towards teenagers

  • July 2009: John Tillman and Drew Durbin, both recent graduates of Brown University, learned about solar cookers while building and testing biogas stoves in Tanzania. They were inspired, and in 2008 formed SolarCycle, an organization that develops low-cost solar cookers and water pasteurizers that reduce environmental damage and health problems associated with cooking smoke and contaminated drinking water. According to SolarCycle, Tillman and Durbin designed a “revolutionary material” consisting of three layers: a substrate of fused recycled plastic grocery bags, a reflective layer of postindustrial metalized packaging film, and a transparent protective layer. The material can be used to build durable, inexpensive solar cookers and pasteurizers that “turn an urban trash problem into a potential solution for diarrheal illnesses and respiratory diseases.” SolarCycle’s cooker is stamped out of a sheet of SolarCycle reflective material and assembled into the shape of an inverted cone with a flat bottom. The cone is 3 feet in diameter at the top, 9 inches in diameter at the bottom, and stands two feet tall, while the sides are angled 30 degrees from vertical. The cooker is expected to cost about $5. The SolarCycle team has entered social entrepreneurship business plan competitions at numerous universities and has been extremely successful, winning first prize at Rice, Colorado State University, Georgetown, and the University of Wisconsin, as well as beating out over 1,000 entries for the Chartered Insurance Institute’s “Big Idea” competition. SolarCycle’s winnings — in excess of $70,000 — have enabled it to open an office and purchase industrial machinery. SolarCycle is currently field testing its solar cookers and methods in Pemba, Mozambique.

Sharon Cousins (far right) with the Roots & Shoots club and their new EZ-3 solar cookers

    July 2009: Writer and avid solar cook Sharon Cousins helped kids make her “EZ-3” solar cookers as part of a Roots & Shoots club project at Lena Whitmore School in Moscow, Idaho. The students used the cookers to make individual pots of soup at their year-end school picnic. Cousins says the students are “all excited by this new potential for summer fun, as well as excited to learn about what a help solar cookers can be in many parts of the developing world, and how much they can help the environment.” The EZ-3, shown with additional front reflector, is completely enclosed in a transparent, heat-resistant bag Cousins says the EZ-3 cooker, which is similar to the Pyramid cooker that ClearDome Solar Thermal used to produce, is an “ideal cooker for youth projects, as it is easy to make, is easy to aim using the shadow, and it works well.”

The EZ-3, shown with additional front reflector, is completely enclosed in a transparent, heat-resistant bag

*July 2009: Solar cooking is usually done in relatively simple solar thermal devices that convert sunlight into heat energy. Stefano’s Solar Powered Pizza in Mill Valley, California, however, “solar cooks” using photovoltaic panels that power electric ovens. In 2004, they installed a 26.5 kilowatt system that generates 100% of their electric needs. Though the system cost $111,000 (after rebates), their monthly electric bill dropped from nearly $1000 per month to less than $10. They expect the system to pay for itself in about nine years, long before the 40-year estimated lifespan is reached.

Elementary school students made solar-baked sweet potato fries at the California Agriculture Day celebration

    July 2009: California’s Governor Arnold Schwarzenegger, Food Network celebrity chef Guy Fieri, and state lawmakers were among the hundreds of people to sample solar-baked sweet potato fries at the California Agriculture Day celebration in March 2008. The event was held on the lawn of the state capitol in Sacramento, just a few blocks from the headquarters of Solar Cookers International. The fries were prepared by students from Evergreen Sixth Grade Academy in Paradise, California, and students from Plainfield Elementary School in Woodland, California, using 16 Global Sun Ovens® purchased through a PG&E “Bright Ideas” grant.

Governor Arnold Schwarzenegger enjoys his first taste

A goal of the Sun Catchers Project is to bring village-size solar ovens to institutions in developing countries

Create Your City Garden – In Pots! 5 First Steps for Autumn

  • At November 17, 2018
  • By Katherine
  • In Articles, News
  • 0

Bright White Birch and Red Dogwood Branches Lend Artistry to Your Winter Garden (Photo courtesy of the Golden Triangle Business Improvement District, for which Luis Mármol of Dumbarton Oaks consults)

This is the first part of my series on container gardening, because not only is being in nature, among trees, flowers, and fresh air, beautiful – but it is also critical for your physical and mental well being. And, of course, you can create your own bit of nature on your own deck, front stoop, or windowsill… even through the winter, which can be especially challenging, but exciting! I’ve been inspired by my Swedish mother who literally created forests wherever we lived, including today on her condominium’s back deck. Here’s how you can do it… and stay tuned for more …

My “container garden” frames the entry of my city home

Being a city girl – without a yard – I’ve made it my mission to create a beautiful and lush forest boundary, every season of the year, separating my home from the city’s stark pavement just a few feet from my front door, and from the city’s grit, trash, noise, wires, meter boxes and pollution. How? Now that I’m on my third container garden, I’ve realized: Anything can grow in pots! Who wouldn’t love having a beautiful lush garden year-round no matter your circumstances? Imagine… sipping your coffee with the paper, looking out onto a serene sea of nature – from your own townhouse, condo or apartment!

Would you believe I have filled my container gardens with huge evergreens such as six foot magnolias, mountain laurels, hollies, and boxwoods, with heavenly bamboo, and succulents. Also, deciduous trees and shrubs including a ten-foot weeping willow arching over the walkway to one of my decks, pink and white variegated Japanese maples, pink, blue, lavender and white hydrangeas, violet azaleas. All mixed in with an abundance of annual and perennial flowers and herbs. I concentrate on varying shades of green, contrasting textures, and diverse sizes of leaves and plants. I focus on pinks, blues, and lavenders for subtlety, which I believe is more pleasing in a small garden.

My favorite little “bird’s nest” filled with evergreen succulents and surrounded by climbing flowering vines – even now in the Fall!

Even if you only have a deck, a front stoop, or a few feet of brick, you don’t have to lose out on this essential pleasure.

“A garden is as necessary to the human spirit as water and food are,” wrote Rebecca Cole in her book, Potted Gardens: A Fresh Approach to Container Gardening. “A garden is a place where much more than a seed can grow. It is a place of solace, exploration, and experimentation,” wrote Cole. And research bears this out.

Studies show being among nature is critical for your health. For one, it “enhances immune function,” according to a study in Frontiers in Psychology.

“The benefits of nature span a remarkable breadth of health outcomes with evidence for … reductions in … all diseases … from cardiovascular disease, improved healing times, self-perceived general health, reduced stress, reduced respiratory illnesses and allergies… a reduced risk of poor mental health, improved social cohesion, and improved cognitive ability,” according to the American Journal of Public Health.

Luis Mármol, Dumbarton Oaks Horticulturist and Garden Designer on the terrace overlooking the kitchen gardens of Dumbarton Oaks

Take these first 5 steps to creating your Autumn container garden, according to Luis Mármol, Horticulturist and Garden Designer:

1. Drainage: Either make sure your pots have plenty of holes on the bottom, or if there is only a small hole, raise the level of the pot with bricks, a piece of slate, or anything that will help the water drain through more freely. Potted plants need to be watered frequently, even through winter. If they dry out, since their roots have nowhere to go to find moisture, they will die quickly. If you don’t have enough drainage, all of this watering causes deadly root rot, a common problem in pots. Proper drainage also wards off freezing the pot. This is especially important when you have expensive terra cotta containers.

Container by Luis Mármol – Echinacea, Kale, ‘Scarlet’ Cabbage, Strawflower, Viola, Chrysanthemum, Saxapahaw, Agastache

2. Mulch: It will protect the tender plants through the winter, but different plants might need particular protection. Surround tender herbs with gravel to help protect them from the cold winter and promote drainage. Use shredded leaves around the base of trees and shrubs, trying to keep the trunk free of mulch. “Don’t create a mulch scarf for your tree,” says Luis.

For rosemary, if it is in one single container, place 3 or 4 bamboo sticks on the edge of the pot, then wrap the pot with burlap, making sure the top is open so the plant can breathe while reducing the chance of freezing. If the plant freezes, the strong winter sun, unprotected by tree canopies, can destroy the plant. An analogy Luis likes to use, “In the summer, you wake up with the drapes closed, but in the winter, the drapes are open.”

Winterberry sheds its leaves for winter but out pops bright berries through the cold dark days

3. Be Bold! “Think outside the ‘container!'” as Luis says. Use colorful gourds, hay, cornstalks, or turkey feathers for Thanksgiving. Make the holiday theme be your temporary blooming flowers. Try holiday bulbs and use strings of lights through the darkness of winter. Add white birch branches to brighten, or red-twigged dogwood branches for colorful contrast, as did the Golden Triangle Business Improvement District (BID), “stretching from in front of the White House to Dupont Circle,” an organization for which Luis consults. Make sure your decorations are organic. Avoid plastic, as it can crack or fade and make your display look

4. Color: Think of adding colorful seasonal peppers which last until the first frost and straw flowers, which tolerate some frost. Plant violas because they will come back in early spring (as opposed to pansies that are not as reliable). Protect the root systems with mulch, which could be as simple as shredded leaves.

Luis Mármol’s Fall container with Red Twig Dogwood. The leaves will provide Fall color, but in the winter, the branches will become fiery red – with Johnny Jump Up Violas at Dumbarton Oaks

5. Think ahead:

Include plants that will bloom through the winter or will have winter interest, such as Skimmia, Heather, and Kale. Evergreens are important for your winter garden, and do well in pots, but keep them interesting… Little Gem Magnolias, Mountain Laurels and Boxwoods. Soft Touch Hollies and Nandinas splash red berries through winter, Sweet Box display fluffy white flowers, Pyracantha sport bright orange berries (but watch out for thorns!) … I really love evergreen ferns, which can be placed wherever you need fillers, and to hide less attractive pots.

Chef José Andrés to Deliver Keynote at Roots Conference 2014 - Recipes

Click here for our full Summit Schedule.

Hugh Acheson, Seed Life Skills
Hugh Acheson is the author of the James Beard Award Winning cookbook A NEW TURN IN THE SOUTH: Southern Flavors Reinvented for Your Kitchen and chef/owner/partner of the Athens, Georgia, restaurants 5&10 and The National, the Atlanta restaurants Empire State South, First & Third Hot Dog & Sausage Stand, and coffee shop Spiller Park Coffee. He is also the founder of the non-profit organization, Seed Life Skills, a living, multimedia curriculum built to serve the needs of the modern Family & Consumer Sciences (founded as Home Economics) classroom, emphasizing retainable real life skills with topics including hands-on culinary instruction, conscious consumer economics, and D.I.Y. design principles. His second cookbook is PICK A PICKLE: 50 Recipes for Pickles, Relishes, and Fermented Snacks and his third, THE BROAD FORK: Recipes for the Wide World of Vegetables and Fruit , was released in the spring of 2015. Food & Wine Magazine named him Best New Chef in 2002 and the James Beard Foundation awarded him Best Chef Southeast in 2012. Hugh competed in Bravo’s Top Chef Masters, Season 3 and starred as a judge on Top Chef, Seasons 9, 10, 11, 12, and 13. But all of that is to everyone outside of Athens. To Athens, he is the guy who owns those restaurants, has one eyebrow, and has two daughters who are the apple of his eye.

Mashama Bailey, The Grey
Mashama Bailey is the executive chef of The Grey, an award-winning restaurant set in a former Greyhound bus terminal in Savannah, GA. Since opening in December 2014, The Grey has earned a number of accolades, including being named one of Food & Wine’s Restaurants of The Year, one of Eater’s 21 Best New Restaurants in America, one of Bon Appétit’s 50 nominees for Best New Restaurants in America, and a semifinalist for the James Beard Foundation’s 2015 Best New Restaurant award, thanks in large part to Mashama’s flavorful dishes that highlight local and seasonal ingredients. Prior to opening The Grey with owner Johno Morisano, Mashama served under the tutelage of Gabrielle Hamilton at New York City’s Prune.

Julia Bainbridge, Atlanta Magazine
Julia Bainbridge is the food editor of Atlanta Magazine and a James Beard Award–nominated writer. Formerly an editor at Yahoo Food and Bon Appétit, she has also worked at Condé Nast Traveler and Food & Wine, and her writing has appeared in Playboy, Organic Life, Jarry, Brutal, Bake, Paper, Man Repeller, and Food52, where she was the publication’s first writer in residence. She’s also the host and creator of The Lonely Hour, a podcast about loneliness that’s not a bummer.

Clark Barlowe, Heirloom Restaurant, Chefs Collaborative Local Leader
Clark began his culinary career in his hometown of Lenoir, NC, where his family was a constant source of inspiration for traditional Southern cooking techniques and ingredients.

Before attending Johnson and Wales in Charlotte, NC, Clark worked at a small local eatery, Bud’s Pub, in Lenoir. While attending culinary school in Charlotte, Clark worked for legendary Charlotte restaurateur Frank Scibelli at Mama Ricotta’s. Clark also had stints at some of the world’s top restaurants, including The French Laundry, in Napa, California, and El Bulli, in Spain. Clark names his two most formative kitchen experiences as his time at Chez Pascal in Providence, RI, under Chef Matt Gennuso, and his time spent managing for Clyde’s Restaurant Group, in Washington, DC.

Clark has appeared on The Food Network’s Chopped and Beat Bobby Flay. He was most recently responsible for revamping North Rock Restaurant in Bermuda before returning to North Carolina to open his dream restaurant, Heirloom. Clark spends his time as an active member of several non-profits in Charlotte. He served as a board member of Green Teacher Network (GTN), which works to advance academics, health and sustainability through school gardens and outdoor learning. Clark is also a founding member of the Mecklenburg Community Food Health Coalition, which brings together partners from the private and public sectors, including the Mecklenburg County Department of Public Health, to deal with food policy issues in Mecklenburg County.

Justin Boevers, FishChoice, Chefs Collaborative Board Member
Justin Boevers is the Director of Operations at where he helps businesses understand the issues and solutions surrounding sustainable seafood. Justin, alongside the team at FishChoice, has grown the platform into one of the leading seafood industry resources with nearly 4,000 members. At FishChoice, Justin brings together the best available science from the leading sustainable seafood NGOs and aligns this information with a seafood supply chain industry network.

On a day-to-day basis, Justin is responsible for program content, strategy development, outreach, and communications. These responsibilities also involve working directly with chefs regarding the challenges and opportunities that exist in sourcing environmentally-responsible seafood. Prior to FishChoice, Justin worked for the Marine Stewardship Council sustainable seafood certification program in Seattle. Justin holds a B.S. in Marketing from the University of Utah and a Master of Marine Affairs degree from the University of Washington and has over 15 years of combined experience in social science and marketing within the seafood, tourism, technology, and consumer products industries.

Kay Cornelius, Niman Ranch
Kay Cornelius grew up on a diversified family-owned crop and cattle ranch in Eastern South Dakota. She spent her early years as an integral part of the family ranch and as an active participant in 4-H. After graduating with a Bachelor’s in Animal Science and a Master’s in Meat Science, Kay has focused the majority of her career working with Natural meat companies. She brought her expertise to Niman Ranch in 2008 where she went from being a seasoned Sales Director to the Vice President of Foodservice.

Kay has the unique position of not only representing Niman Ranch’s 720 family farmers and ranchers when she works with her customers, but also being a rancher herself. She is a 4th generation family cattle rancher with her husband and son in Colorado.

Michael Costa, Zaytinya
As the Concept Chef of Zaytinya, together with Chef José Andrés, Chef Costa offers an innovative mezze menu inspired by Turkish, Greek and Lebanese cuisines served up in a sleek and modern setting. Chef Costa oversees the Washington, D.C. location and the Dallas, Texas location, opening early 2018. Throughout his time at Zaytinya, Chef Costa has cultivated and deepened relationships with local farmers and producers like Anson Mills and Jamison Lamb. Since Chef Costa’s start, the restaurant has earned two three-star reviews from the Washington Post, was named #9 restaurant in DC by Washingtonian, and was awarded a Bib Gourmand in the first Michelin Guide. Building on Chef Costa and José’s deep knowledge of Mediterranean cooking and years of research and travel, the menu features shared small plates of authentic and innovative fare, creative cocktails, and unique Mediterranean wines, making Zaytinya one of the most exciting restaurants in Washington, D.C.

Prior to his career with ThinkFoodGroup, Chef Costa attended culinary school in Dallas and studied under the school’s founder, Costas Katsigris, a Greek native and a mentor who inspired Chef Costa’s love for Greek and Mediterranean flavors. Next, he worked for Chef Kent Rathbun at Abacus in Dallas. From Dallas, Costa moved to Washington, D.C., where he worked as a Private Dining Chef at Citronelle under award-winning chef Michel Richard before moving to the Michelin-starred restaurant, Michel Rostang, in Paris to work as Chef de Partie. Once back in the U.S., Michael took an executive chef position at Pazo in Baltimore, Maryland, where he was nominated for “Chef of the Year” by the Maryland Restaurant Association in 2010.

Andy Cox, Smith College, Chefs Collaborative Local Leader
Andy Cox is this Director of Dining Services at Smith College in Northampton, Massachusetts. His past experience includes General Manager at The Hotchkiss School and Executive Chef at the Harvard Kennedy School as well as farm to table restaurants in Oregon, Chicago and Boston. He holds a BA from UMass Amherst in Sustainability Management with a Certificate in Sustainable Food and Farming. Andy is committed to focused shifts in institutional spend to support regional agriculture through diner engagement and education.

Adam Danforth, Author, Butcher, Chefs Collaborative Board Member
Adam Danforth is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. He teaches workshops worldwide on butchery and meat science for venues such as Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Oregon State University, and the National Bison Association. Adam also consults and provides experiential education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, and Maude. He is the American ambassador for the Butchers Manifesto and a Board Member of the Chefs Collaborative and The Meat Collective. Adam lives in Ashland, OR.

Piper Davis, Grand Central Bakery, Chefs Collaborative Board Chair
Piper Davis is a partner at Grand Central Bakery in Seattle and Portland, a regional family of 10 cafes and artisan bakeries. Through her 22 year career at the bakery she has driven Grand Central Bakery’s commitment to working with local ingredients and responsible farmers and ranchers. Piper received training in pastry at the National Baking Institute, where she completed the Viennoiserie program. She is a member of The Bread Bakers Guild of America, Slow Food, and a frequent speaker at good food movement events, most recently at The NY Times “The Future of Food in Portland,” part of the Time’s “Look West” series and at UC Boulder’s Conference on World Affairs. An avid baker, cook, and good food provisioner, she is the author of The Grand Central Baking Book and is Board Chair of Chefs Collaborative.

Justin Dean, Madhouse Vinegar Co., Chefs Collaborative Board Member and Local Leader
Born and raised in the backroads of Kentucky’s farmland, it was only natural that Justin Dean follow the winding contours of the terrain from Field to Fork. Beginning at his parents’ farm in Mason County where he attended high school, Dean’s path led to Providence, RI where he graduated from Johnson & Wales with a degree in Food & Beverage Management. From there, he honed his skills at the Maisonette, a restaurant with the longest running streak of five-star awards from the Mobil Travel Guide.

With an accumulated 30 years of experience in the food and beverage industry, Dean has helped open more than a dozen concept restaurants and collaborated on countless side projects, including working with Woodlands Pork and Black Oak Holler Farm. It was in these wooded mountains of West Virginia where he got a taste for carving up perfect, porcine samples of woodlands mast finished hogs nearly 15 years ago.

Michael Dimin, Sea to Table

Owned and operated by the Dimin family, Sea to Table delivers the highest standard of wild, domestic, sustainable and traceable seafood to discerning chefs and consumers throughout America.

Herb Eckhouse, La Quercia

Herb Eckhouse and his wife, Kathy, started La Quercia with the goal of making uniquely delicious cured meats from humanely raised American pork. Their appreciation of fine cured meats was sparked by several years living in Parma, Italy in the 1980’s but it was the bounty of the Midwest that inspired them to start curing meats in their Des Moines basement a decade ago. Although the company now operates in a much larger facility in nearby Norwalk, Iowa, they still salt, turn and trim each piece by hand in their aging rooms.

Merry Edwards, Merry Edwards Winery, California Wine Institute Sustainability Program
One of California’s first woman winemakers, Merry Edwards began her career at Mount Eden Vineyards in the Santa Cruz Mountains in 1974. She went on to become the founding winemaker at Matanzas Creek in 1977 and remained there until 1984. For the next decade, Merry consulted for numerous wineries, large and small, in Oregon and many diverse appellations of California.

In 1997, family and friends joined Merry to found Merry Edwards Winery, with a focus on producing Pinot Noirs with a sense of place from Russian River Valley and Sonoma Coast. In 2008, she and her husband, Ken Coopersmith, completed their winery on the site of Coopersmith Vineyard. In this venue, tastings are hosted to educate visitors about Merry’s handcrafted wines and site-specific viticulture.

In 2013, Merry’s 40th year as a winemaker, she was not only inducted into the Culinary Institute of America’s Vintners Hall of Fame, she also won the coveted James Beard Award for Best Wine, Beer or Spirits Professional in the United States, one of just three women to win both honors. This year, Merry Edwards was named a Certified California Sustainable Winery as were all of Merry’s vineyards.

Joe Fassler, The New Food Economy

Joe Fassler is senior editor at The New Food Economy, where he covers the cultural, political, and economic forces shaping the way we eat. In 2017, he was selected by Michael Pollan and Malia Wollan to be a 11th Hour Food and Farming Fellow at the University of California, Berkeley. He’s a longtime contributor to, where his work has been a finalist for the James Beard Foundation Award in Journalism. He lives in Brooklyn, NY.

Paul Fehribach, Big Jones, Chefs Collaborative Board Member
Paul Fehribach calls the small Southern Indiana town of Jasper home and vividly recalls ample time as a youngster spent on family farms. Years later, upon opening Big Jones, these early experiences would shape Fehribach’s approach to the Southern culinary cannon, taking cuisine beyond mere farm-to-table proclamations to find deeper meaning in the history of the Southern table, by reviving both old receipts and the ingredients used to make them, interpreted for a modern audience in Chicago.

After front of house stints at Hi Ricky Asia Noodle Shop and Schubas Tavern, Fehribach opened Big Jones in April 2008. Big Jones’ presence was soon felt as it was named “Best New Restaurant” by Chicago Magazine in 2009, and received three stars from the Chicago Tribune’s Phil Vettel in 2010. Most recently Fehribach has been honored as a nominee for the James Beard Foundation’s Best Chef: Great Lakes each year from 2013 through 2017.

Fehribach published the Big Jones Cookbook on University of Chicago Press in May 2015 to great celebration. Fehribach is a proud member of the Southern Foodways Alliance, James Beard Foundation, Seed Savers Exchange, and serves on the board of Chefs Collaborative. He volunteers with Cooking Up Change, the Green City Market, Share Our Strength, and Purple Asparagus. In his spare time he’s a fitness enthusiast and avid vinyl record collector.

Zachary Golper, Bien Cuit
Zachary Golper has an extensive background in the bread and pastry arts. Having worked with World Champion Bakers and Pastry Chefs as well as an M.O.F. (Meilleurs Ouvriers de France), he has opened Bakery Nouveau of Seattle, Washington, as well as the bakery for the M Resort of Las Vegas, Nevada and was brought on to recreate the menu and restructure the baking operation for Le Bec Fin in Philadelphia. In 2011, he moved to New York to open Bien Cuit and has since been nominated for three Best Baker awards by the James Beard Foundation. He was also a finalist (top 5) twice. In 2015, he published his first cookbook, Bien Cuit: The Art of Bread.

Michael Hansen, Consumers Union
Michael K. Hansen Ph.D., a Senior Staff Scientist with Consumers Union, publisher of Consumer Reports, currently works primarily on food safety issues. He has been largely responsible for developing CU positions on safety, testing and labeling of genetically engineered food and “mad cow” disease. Since 2003, he has worked on a multi-state effort to ban the use of food crops to produce pharmaceutical drugs and industrial chemicals.

Dr. Hansen authored the Consumers Union book Pest Control for House and Garden , published in 1992, and co-authored Pest Management at the Crossroads , a 1996 policy study on integrated pest management. He has also written reports on alternatives to agricultural pesticides in developing countries, and the pesticide and agriculture policies of the World Bank and the UN Food and Agriculture Organization. He wrote CU’s 1990 report on recombinant bovine growth hormone, Biotechnology and Milk: Benefit or Threat? In 2004, he co-authored Pharmaceutical Rice in California: Potential Risks to Consumers, the Environment and the California Rice Industry.

Marielena Hincapié, National Immigration Law Center
Marielena Hincapié is the executive director of the National Immigration Law Center, the main organization dedicated to defending and advancing the rights of low-income immigrants in the U.S. Under her leadership, NILC has grown to be one of the premier immigrants’ rights organizations.

Fully bilingual and bicultural, Ms. Hincapié is often interviewed by media outlets such as Univisión, Telemundo, CNN en Español, MSNBC, the New York Times, and the Los Angeles Times, among others. She also is a frequent lecturer at national and international conferences, addressing issues of migration, and she works closely with emerging leaders in the social justice movement. Ms. Hincapié began her tenure at NILC in 2000 as a staff attorney leading the organization’s labor and employment program. During that time, she successfully litigated law reform and impact- litigation cases dealing with the intersection of immigration laws and employment/labor laws.

Among the awards Ms. Hincapié has received are Univision’s Corazón Award for 2013, in honor of her commitment to the Latino community. The media company, which honors one organization and one individual each year, cited her leadership at the National Immigration Law Center as a key reason she received the award. In 2014, she received the Latina of Influence award from Hispanic Lifestyle, the National Public Service Award from Stanford Law School, and was selected as a Prime Mover Fellow by the Hunt Alternatives Fund.

Linton Hopkins, Resurgens Hospitality Group
An internationally acclaimed chef-owner and Atlanta native known for celebrating local produce and community-driven cuisine, Linton Hopkins delivers radical and meaningful experiences inside and outside of his remarkable selection of dining destinations. A graduate from Emory University and the Culinary Institute of America, Hopkins opened flagship Restaurant Eugene in 2004 with his wife, co-founder and co-CEO of Resurgens Hospitality Group Gina Hopkins. The duo proceeded to open Holeman and Finch Public House in 2008, followed by Holeman and Finch Bottle Shop in 2011, H&F Burger at both Ponce City Market and Turner Field, now at SunTrust Park, Hop’s Chicken and soon-to-debut C. Ellet’s, an upscale, modern American concept in new Battery Park. Hopkins was named the James Beard Foundation’s Best Chef: Southeast in 2008 and champion of Iron Chef: Atlanta, moving on to take the silver medal on the famed Iron Chef: America after facing Japanese great Masaharu Morimoto.

The Hopkins’ co-founded the Peachtree Road Farmers Market, and began working hand-in-hand with Delta Airlines in 2013, building the premier locally sourced, seasonal menu in aviation history and now provide the cuisine served on all international Delta flights. In addition, a partnership with the Atlanta Braves continues with multiple H&F Burger outposts at new SunTrust Park, in addition to C. Ellet’s debuting this summer directly outside the stadium.

Tamara Jones, Southeast African American Farmers Organic Network (SAAFON)
Tamara Jones currently serves as the Interim Executive Director of the Southeast African American farmers Organic Network (SAAFON). SAAFON’s mission is to ensure the viability and economic success of Black farmers by increasing their organic and sustainable farm practices advocating for Black sustainable farm ethic and values in the food system and promoting links among Black farming, culture and history. SAAFON is the first and largest network of African American organic farmers in the US, representing farmers in eight states: Alabama, Georgia, Florida, Louisiana, Maryland, North Carolina, South Carolina, Virginia and the Virgin Islands.

Tamara also serves as the Founder of Evident Impact LLC – a management consulting firm based in Decatur GA. The firm specializes in leading organizations through robust and impactful planning, evaluation, and program management in order to help them achieve their strategic goals. She has extensive experience in the government and nonprofit sectors where she served in executive offices overseeing programs in the offices of Houston Mayor Bill White and Atlanta Mayor Shirley Franklin. She has also held positions as Director of Programs at Southeast Energy Efficiency Alliance Director of Programs at Southface Energy Institute Director of Policy & Management Analysis in the City of Atlanta Department of Finance and Chief of Staff for City of Houston Council Member Ada Edwards.

Terry Koval, Wrecking Bar Brew Pub
Chef Koval moved from South Carolina to Atlanta in 2000 and worked at the famed Buckhead Diner before becoming executive Sous Chef under Chef Gary Mennie at the nationally acclaimed Canoe. Later he joined Concentrics Restaurants as the Executive Sous Chef of Lobby at TWELVE under Chef Nick Oltarsh, and was promoted to Executive Chef at sister restaurant Room at TWELVE which was awarded 3 stars by The Atlanta Journal Constitution. In 2010 Terry was offered the opportunity to conceptualize unique and seasonal grass-fed burgers at Farm Burger, awarding them one of the top ten best burgers in the country by Food and Wine Magazine and given 3 stars by The Atlanta Journal Constitution.

Moving forward, in late 2013 Koval took the reins at Wrecking Bar Brewpub as Executive Chef. After he took over the menu, the Wrecking Bar was awarded 3 out of 4 stars by The Atlanta Journal Constitution as well as receiving 3 out of 5 stars from Creative Loafing. Chef Koval was awarded the Snail of Approval award for community service by Slow Food Atlanta in 2014, and nominated by Best Chefs America 2015. Chef Koval has also been featured on the Food Network’s top-rated show “Diners, Drive Ins and Dives,” as well as being a “Chopped” contestant in 2013. Chef Koval participates on the Chef’s Board of Georgia Organics, is an active member with Wholesome Wave Georgia and Slow Food Atlanta, and recently received a scholarship to attend the 2016 Chefs Collaborative Summit in NYC. Chef Koval resides with his wife Jenn, 13 year old daughter Olivia and 3 year old son Jackson in Decatur Ga.

Johnny Livesay, Black Star Co-op Pub and Brewery

Johnny Livesay is the Executive Chef and Co-founder of the Black Star Co-op Pub and Brewery, the world’s first co-operatively and worker self managed brewpub located in Austin, Texas. Johnny is a worker rights and fair wage labor advocate, as well as a local leader in environmental and economic sustainability practices. He is a native Austinite, and currently lives in South Austin with his wife and cats.

Evan Mallet, Black Trumpet Bistro, Chefs Collaborative Board Member

Evan Mallett is the chef and co-owner of Black Trumpet, adjacent retail shop Stock + Spice in Portsmouth, NH and more recently Ondine Oyster + Wine Bar in Belfast, ME. A four-time James Beard Award Semi-finalist for Best Chef – Northeast, Mallett sits on the Boards of Chefs Collaborative, Slow Food Seacoast, and is the co-founder of Heirloom Harvest Project. His first book, Black Trumpet: A Chef’s Journey through Eight New England Seasons, was released by Chelsea Green Publishing in October of 2016. He and his family live in southern Maine.

Martha Mendoza, Associated Press

Martha Mendoza is an Associated Press journalist whose reports have prompted Congressional hearings, Pentagon investigations and White House responses. A two-time Pulitzer Prize winner, she was part of a team whose investigation into slavery in the Thai seafood sector led to the freedom of more than 2000 men. She’s worked for AP from Bangkok, Silicon Valley, New York, New Mexico and Mexico City.

Katherine Miller, James Beard Foundation
Katherine Miller is the founding executive director of the Chef Action Network (CAN) and Senior Director of Food Policy Advocacy at the James Beard Foundation. Katherine leads the foundation’s signature advocacy training program, the Chefs’ Boot Camp for Policy & Change, and manages Smart Catch, a campaign to encourage chefs and restaurants to source and market sustainable seafood. She is also part of the foundation’s Impact team focused on making America’s food culture more delicious, diverse, and sustainable for everyone.

Sammy Monsour, Preux & Proper, Chefs Collaborative Local Leader
Sammy Monsour is a third generation chef, cookbook author and food activist. You may recognize him from his numerous appearances on Food Network, Travel Channel and Hallmark. He is a graduate of the “Culinary Institute of America” and veteran of several professional kitchens, with roots stemming from his parent’s neighborhood joint in Chapel Hill, North Carolina. His passion for sustainability, application of modern technique and devotion to cooking with soul are staples throughout his interpretation of regional Southern cuisine. His cooking has received acknowledgment and acclaim from many great American food institutions, including “James Beard Foundation,” “Eater,” “American Culinary Federation” and “Zagat.” Sammy currently resides in Downtown Los Angeles where he is the Executive Chef of Preux & Proper, a Chefs Collaborative LA Local Leader, and member of the “Monterey Bay Aquarium Seafood Watch” Blue Ribbon Task Force.

Emily Moose, A Greener World
As Director of Communications and Outreach for A Greener World, Emily Moose works to build consumer awareness of AGW’s leading third-party certifications (Animal Welfare Approved, Certified Grassfed by AGW and Certified Non-GMO by AGW) and provide farmers and ranchers with the highest level of service and support. Emily leads the nonprofit’s outreach team throughout the U.S. and Canada, guiding communications and developing new programs and initiatives within the organization–including AGW’s labeling support, volunteer and membership programs. She is a co-editor of Food Labels Exposed, AGW’s definitive guide to food labels, and has been featured in numerous conferences, publications and media outlets including Rodale’s Organic Life, Civil Eats and NPR. Emily developed a love of agriculture at an early age during summer visits to her cousin’s hog farm in eastern Virginia. She is a graduate of UNC-Asheville and the NC State College of Agriculture and Life Sciences Agricultural Leadership Development Program and is based in rural North Carolina.

Steve Palmer, The Indigo Road, Ben’s Friends
Steve Palmer formed the Charleston-based hospitality and consulting group The Indigo Road in 2009 when he began working with the celebrated restaurant Oak Steakhouse on historic Broad Street. He went on to open Mercantile and Mash and The Cedar Room at the Cigar Factory, O-Ku, The Macintosh, The Cocktail Club and Indaco, on upper King Street in Charleston The Granary in Mount Pleasant, S.C. The Oak Table in the heart of Columbia, S.C. Town Hall in Florence, S.C. Colletta and Oak Steakhouse in Alpharetta, Ga. O-Ku on Atlanta’s Westside, Oak Steakhouse and O-Ku in Charlotte, N.C. and Oak Steakhouse in Nashville, Tenn. The group is also set to open another Italian concept, Donetto, in Atlanta this fall.

Prior to forming The Indigo Road, Palmer served as vice president of food and beverage for the Ginn Clubs and Resorts. In this role, he managed eleven properties in the Southeast and the Caribbean, while still developing other hospitality concepts for the company. He eventually served as the lead developer for Ginn Resorts, and developed over $100 million in hotel and club space.

In January 2017, The Post & Courier named Palmer the second most powerful food and beverage industry player in Charleston. He was recognized not only for his growing presence in the hospitality business, but also for his charitable and community efforts. A longtime supporter of Share Our Strength’s No Kid Hungry and Charleston’s Feed the Need coalition, Palmer also founded Ben’s Friends, a food and beverage industry support group for professionals who struggle with substance abuse and addiction.

Daniel Patterson, Alta Group, Coi, and LocoL
Daniel Patterson is the Oakland-based chef, author and restaurateur behind Coi, Alta and several other Bay Area restaurants, and co-founder of the “revolutionary fast food venture” LocoL. This spring, he opened the second location of Alta at the Minnesota Street Project in San Francisco’s Dogpatch neighborhood, joining his three Alta Group restaurants: Alfred’s steakhouse (which he took ownership of in 2015), the original Alta in Mid-Market and Plum Bar in Oakland.

In addition to his Alta Group restaurants, Patterson owns the two Michelin-starred Coi and Aster in San Francisco. He partnered with Roy Choi to create LocoL, the revolutionary fast food chain with locations in Watts and West Oakland, CA, which was recently named the first-ever restaurant of the year by LA Times restaurant critic Jonathan Gold. Patterson is also the co-founder of The Cooking Project, a non-profit, community-based organization dedicated to teaching kids and young adults fundamental cooking skills, and he is working with ROC (Restaurant Opportunities Center) United’s social equality pilot program to combat occupational segregation in the restaurant space.

Patterson has been named Food & Wine’s Best New Chef and has received a James Beard Award for Best Chef in the West. He is the author of Coi: Stories and Recipes and Aroma: The Magic of Essential Oils in Foods and Fragrance with Mandy Aftel. His second book with Aftel, The Art of Flavor was released by Riverhead in August 2017.

Congresswoman Chellie Pingree (D-ME)
Rep. Chellie Pingree was elected to Congress from Maine’s 1st Congressional District in 2008. She currently sits on the House Appropriations Committee, serving on the Subcommittee on Agriculture and the Subcommittee on Interior and the Environment.

She has been an advocate in Congress for reforming federal policy to better support the diverse range of American agriculture—including sustainable, organic, and locally focused farming. Many provisions from comprehensive legislation she introduced to make these reforms were passed in the 2014 Farm Bill. She has also introduced two pieces of legislation—the Food Recovery Act and the Food Date Labeling Act—to help reduce the staggering amount of food waste in the United States. She has been chosen to receive a 2017 James Beard Leadership Award for her national leadership in food system reform.

From 2003 to 2007, Chellie served as the National President and CEO of Common Cause, a non-partisan citizen activist group whose mission is to help citizens make their voices heard in the political process and to hold elected leaders accountable to the public interest. Chellie and her husband, Charlie, spent several years running a small farm and selling produce locally. In 1981, she started North Island Yarn, a cottage industry of local knitters, with a retail store on the island. Today, in addition to her political life, Chellie co-owns and helps manage Nebo Lodge, a bed & breakfast and restaurant on North Haven, which she started with several partners in 2006.

Anne Quatrano, Bacchanalia, Star Provisions
Anne Quatrano is widely held to be one of the country’s greatest chefs. Her meticulous attention to detail dovetails seamlessly with her devotion to freshness, flavor and simplicity. Anne has – since her earliest days – prided herself in using locally grown seasonal and organic produce, much of which is from her own organic gardens. Together with her husband, award-winning chef Clifford Harrison, she operates four of Atlanta, GA’s most celebrated restaurants – Bacchanalia, Floataway Café and Little Bacch as well as a cook’s market, Star Provisions.

In the fall of 2015, Anne opened W. H. Stiles Fish Camp (aka Dub’s) offering fresh seafood, respectfully prepared and reasonably priced in Ponce City Market Central Food Hall. In 2010, Quatrano launched Sunday Supper South, an annual event in Atlanta bringing together lauded chefs from across the South to prepare a family-style supper as a fundraiser for the James Beard Foundation’s scholarship fund.

In 2013, Anne and Clifford hosted the first annual New South Family Supper, inviting the South’s most innovative chefs to Atlanta to participate in this benefit for Southern Foodways Alliance. Anne has been featured on CNN’s “On The Menu” and “Hot Chefs,” GPTV’s “Cooking for the Holidays,” Food Network’s “Great Chefs” and “Ultimate Kitchens,” CNN’s “Tips from the Top” and “Great Cities” on the Discovery Channel.

Matthew Raiford, The Farmer and the Larder, Gilliard Farms, Chefs Collaborative Board Member
CheFarmer Matthew Raiford, executive chef and owner at The Farmer and The Larder in Brunswick, featured in January 2016’s Garden & Gun as one of the South’s most exciting new restaurants, most recently served as the program coordinator and associate professor of Culinary Arts at the College of Coastal Georgia.

Raiford has a Bachelor’s of Professional Studies degree in Culinary Arts from The Culinary Institute of America in Hyde Park, New York and a certificate in Ecological Horticulture from the University of California Santa Cruz’s Center for Agroecology and Sustainable Food Systems.

Raiford is also the farmer at Gilliard Farms in Brunswick, Ga. where he is the sixth generation to farm on the land that has been in his family since 1874. Gilliard Farms is a family-run, Certified Organic farm growing under the watchful eye of Matthew and his sibling Althea. Gilliard Farms was first established by Matthew’s great, great, great grandfather Jupiter Gilliard.

Andrea Reusing, Lantern and The Durham Hotel
Andrea Reusing is the executive chef of The Durham Hotel in Durham, North Carolina and the chef and owner of Lantern in Chapel Hill. The recipient of the James Beard Award for “Best Chef: Southeast” in 2011, Reusing collaborates with small farms and producers across North Carolina and is an advocate for food policy change.

Reusing was the founding chef and general manager of Enoteca Vin, the critically-acclaimed, wine focused restaurant in Raleigh. In 2002, Reusing opened Lantern where she combines North Carolina ingredients with Asian flavors and has earned accolades including “America’s Top 50 Restaurants” from Gourmet and one of “America’s 50 Most Amazing Wine Experiences” from Food & Wine. At The Durham, Reusing revives American melting pot and hotel classics, and casts them in a modern light at the restaurant and rooftop bar.

In 2011, Reusing published her first cookbook, Cooking in the Moment: A Year of Seasonal Recipes . An absorbing journey through a year in her home kitchen as she cooks for family and friends, the book was named one of the most notable cookbooks of the year by The New York Times. Reusing is also the founder of Kitchen Patrol, a non-profit project to improve children’s access to quality food through weekly cooking classes, serves on the board of the Center for Environmental Farming Systems, and chairs the James Beard Foundation’s Impact Advisory Committee.

Keith Rhodes, Catch Modern Seafood Restaurant and Catch the Food Truck
An Eastern North Carolina native, chef Keith Rhodes, owner of Catch Modern Seafood Restaurant and Catch the Food Truck, is located in the Coastal Community of Wilmington NC where he offers his unique signature on New Southern Cuisine with international inspiration. Crediting his grandfather for his “farm to table” approach, chef Rhodes has a wealth of roots in the Carolina Coastal community, supporting local purveyors, fishermen and farmers.

Voted Wilmington’s Best Chef 4 years in a row, chef Rhodes has won NC Goodness grows Best dish for Fine dining and Casual dining restaurants in the same year, never to be repeated. Chef has represented the NC Dept of Tourism in New York City. He was a 2011 James Beard finalist for “Best Chef of the Southeast,” and he has also competed on Bravo Television series “Top Chef “ (Season 9).

Glenn Roberts, Anson Mills
Glenn Roberts founded Anson Mills in 1998 in Charleston, South Carolina, to repatriate lost foods of the Antebellum and Colonial Southern Pantry. Today Anson Mills produces artisan organic heirloom grain, legume, and oil seed ingredients for chefs and home cooks worldwide and provides pro bono seedsmanship for the growing community of Southern organic heirloom crop farmers. Glenn is president of the Carolina Gold Rice Foundation and recipient of USA Artisan of the Year and National Pathfinder Awards.

Craig Rogers, Border Springs Farm
Craig Rogers operates Border Springs Farm, a sheep operation in the shadows of the Blue Ridge Mountains of Virginia. Shepherding was the last place Craig Rogers thought his Ph.D. degree in mechanical engineering would lead him but a sheepdog trial on the campus of Virginia Tech intrigued him into a new hobby and later a new profession. Chefs often describe their work as “putting love into their food,” says Rogers and he prides himself on being a shepherd who puts his personal signature on every single animal that leaves his farm. This personal stamp is also evident in his annual Lambstock, an outdoor culinary extravaganza that brings together almost 200 chefs and producers for a weekend of rustic, wonderful food and demonstrations.

Jake Rojas, Tallulah’s on Thames, Chefs Collaborative Local Leader
Rojas originates from El Paso, Texas and is a graduate of the Culinary Art Institute of Dallas. Some of his earlier career tours was Sous Chef at Joel Robuchon at the Mansion MGM, Chef de Partie at Alain Ducasse’s Mix, and the Four Seasons resort in West Palm beach. Jake owns and operates Tallulah’s Taqueria & Tallulah’s Tacos at The Shack in RI with his wife Kellyann. Along with Mobile taco carts around the state. Jake’s restaurants embody the flavors from his childhood & technique from his experiences working with the best culinary leaders in the country.

Alice Rolls, Georgia Organics
Inspired at a young age by Rachel Carson and the woods behind her house, Alice Rolls has devoted her entire professional career to environmental causes, working for 30 years in the nonprofit arena and lending her expertise to the development of three organizations. In 2004, Alice became the Executive Director of Georgia Organics, a nonprofit organization working to connect organic food from Georgia farms to Georgia families. Prior to this position, Alice helped establish and develop The Nature Conservancy’s Georgia Chapter and was the founding executive director of Earth Share of Georgia. She is a 1987 graduate of the University of Virginia with a degree in biology and environmental sciences and a 2004 graduate of the Governor’s Institute for Georgia Environmental Leadership. In her spare time, Alice can be found tending her edible garden, transporting herself by bike around town, or foraging for mushrooms in undisclosed locations.

Kara Rota, Macmillan Publishers
Kara Rota is an Editor at Macmillan Publishers, focusing on acquiring and editing cookbooks and other nonfiction for Flatiron, St. Martin’s Griffin, and other Macmillan imprints. She’s also the host of the weekly Clever Cookstr podcast on Macmillan’s Quick and Dirty Tips network and Director of, a Macmillan portfolio company and recipe site whose mission is to digitally organize cookbook recipes. Growing up outside of Philadelphia and Chicago with an Italian father and a mother who was a macrobiotic chef turned raw vegan, Kara was always immersed in the culture and values behind why people eat what they do. In the earliest days of her career in food, Kara headed children’s programming at Chicago’s Green City Market and studied food politics at Sarah Lawrence College. Kara is a Digital Media Mentor with Girls Write Now, and lives in Brooklyn.

Jovan Sage, Sage’s Larder, The Farmer and The Larder
Jovan Sage, creator of Sage’s Larder, is also the resident pickler/fermentator/jam-maker/herbalist and owner at The Farmer and The Larder. As a little kid working in her grandfather’s shop at the City Market, she got to explore the different food stalls, food trucks and farmers stands. She got to touch, see and taste food from all over the world and from local farms. It was there that Sage discovered the intoxicating allure of international spices – curries, fenugreek, cumin, paprika, peppers, ginger & turmeric. This foundation has shaped her palate and spice cabinet. She has spent 15 years working with local, national and international non-profit organizations and spending the last 5 years focusing on sustainability, food and agriculture — including working as a food retail consultant and Network Engagement Director for Slow Food USA in New York City.

Stephen Satterfield, Whetstone Magazine

Stephen Satterfield is an Oakland-based food writer, multimedia producer and Founder of Whetstone Magazine, a digital and print publication on food origin and culture. He is a proud, 5th Generation ATLien, and worked as sommelier and operator at some of the nation’s finest restaurants for over a decade.

Kim Severson, The New York Times
Kim Severson has been a staff writer for The New York Times since 2004. She is a correspondent based in the South, reporting on the nation’s food and culture. She also contributes to NYT Cooking, the New York Times cooking app, as well as several other publications.

Previously, Kim was the Times’ Southern bureau chief, covering a mix of breaking and political news. Before she joined Times, wrote about food for the San Francisco Chronicle and was an editor and reporter at The Anchorage Daily News in Alaska. She also has covered crime, education, social services and government for daily newspapers on the West Coast and has written four books.

Saket Soni, National Guestworker Alliance, New Orleans Workers’ Center for Racial Justice
Saket Soni is the Executive Director and co-founder of the National Guestworker Alliance and the New Orleans Workers’ Center for Racial Justice. Saket has crafted and led acclaimed campaigns on critical workers rights and immigrant rights issues that have won far-reaching organizing and policy victories and earned nationwide publicity. Most recently, Saket is the convener and co-chair of the Future of Work Initiative, an experiment in social policy, grassroots advocacy, and public narrative to find solutions to the new American working majority contingent workers who are experiencing the changing nature of work.

Andrea Stanley, Valley Malt
Since 2009 Andrea Stanley has been on a mission to bring the malthouse back. Along with her husband she runs Valley Malt in Hadley, MA where locally sourced grains are turned into local malt for brewers and distillers in New England. These grains come from small family farms that use wheat, rye, and barley as a healthy rotation for their soil. In 2016, Andrea was honored by Food and Wine and Forbes Magazine as one of the 20 Most Innovative Women in Food and Drink. She serves as the President of the Craft Maltster’s Guild, an organization supporting the growth of craft malt. In her spare time she searches for anything she can read about the history of barley and malt. She has been known to corner people in breweries, barley fields and grain elevators to talk about malt.

Stephanie Stuckey, City of Atlanta
Stephanie Stuckey received both her undergraduate and law degree from the University of Georgia. She graduated cum laude from the University of Georgia School of Law in 1992. After law school, she served as a public defender and then went into private practice before being elected to the Georgia General Assembly in 1999. Stephanie served as a State Representative from the Decatur area for 14 years, during which time she was a member of the Judiciary and Natural Resources Committees. She then went on to serve as Executive Director of GreenLaw, an Atlanta-based public interest law firm dedicated to giving Georgia’s environment its day in court. In May 2015, she was appointed by Mayor Kasim Reed to be Director of Sustainability for the City of Atlanta. In November 2016, Stephanie was named the Chief Resilience Officer for Atlanta, working in conjunction with the Rockefeller Foundation’s “100 Resilient Cities.”

Stephanie’s legal expertise was recognized in 2011 when she was given the Outstanding Lawyer in Public Service Award by the Atlanta Bar Association. Stephanie serves on the Boards for the Green Chamber of the South, EarthShare of Georgia, and the Olmsted Linear Parks Association. She is a member of the Institute for Georgia Environmental Leadership Class of 2013.

Nancy Suttles, Southern Farm & Garden
Nancy Suttles is the Co-Founder, Publisher and Creative Director for Southern Farm & Garden, a national consumer publication dedicated to agriculture, food origination and sustainability. Since 2008, she has been the publishing and creative consultant to Big Green Egg. She co-produces the Big Green Egg Lifestyle, an corporate publication that has international distribution. She began her career as the Art Director of The Robb Report magazine, an international lifestyle publication. She is also an award-winning art director and publisher with more than three decades of experience developing editorial content, editorial design and photography.

Brendan Vesey, Joinery Restaurant, Chefs Collaborative Local Leader
Brendan Vesey is the chef and general manager of Joinery Restaurant in Newmarket, NH. He decided to make cooking his profession while studying foreign affairs at the University of Virginia. After completing his service obligation as a Naval Officer, Brendan traded one white uniform for another and began a life of cuts, burns, and late nights. His upbringing in Virginia and his relationships with local producers inspire the menu at Joinery. Brendan is a Local Leader of Chef’s Collaborative and an adjunct instructor Great Bay Community College. In 2016 he was nominated for Best Chef Seacoast by the Seacoast Media Group. He lives in Portsmouth with his wife Sarah, two little girls and his dog, Tater.

Tunde Wey, Blackness in America
Tunde Wey is a Nigerian cook and writer. He moved to the United States at 16. Since 2016, he has been traveling across the country with his pop-up dinner series, Blackness in America, which explores race in America from the Black perspective, through food and discussion. He writes a column for the San Francisco Chronicle, you can read more about his projects at He currently resides in New Orleans.

Ari Weinzweig, Zingerman’s
In 1982, Ari Weinzweig, along with his partner Paul Saginaw, founded Zingerman’s Delicatessen with a $20,000 bank loan, a Russian History degree from the University of Michigan, 4 years of experience washing dishes, cooking and managing in restaurant kitchens and chutzpah from his hometown of Chicago. They opened doors with 2 employees and a small selection of specialty foods and exceptional sandwiches.

Today, Zingerman’s Delicatessen is a nationally renowned food icon and the Zingerman’s Community of Businesses has grown to 10 businesses with over 750 employees and over $55 million in annual revenue. Aside from the Delicatessen, these businesses include Zingerman’s Bakehouse, Coffee Company, Creamery, Roadhouse, Mail Order, ZingTrain, Candy Manufactory, Cornman Farms and Miss Kim, a Korean restaurant that opened in November 2016. No two businesses in the Zingerman’s Community of Businesses are alike but they all share the same Vision and Guiding Principles and deliver “The Zingerman’s Experience” with passion and commitment.

Ari Weinzweig is also a prolific writer. His most recent publications are the first 4 of his 6 book series Zingerman’s Guide to Good Leading Series: A Lapsed Anarchist’s Approach to Building a Great Business (Part 1), Being a Better Leader (Part 2), Managing Ourselves (Part 3) and the newly-released Part 4, The Power of Beliefs in Business. Earlier books include the Zingerman’s Guides to Giving Great Service, Better Bacon, Good Eating, Good Olive Oil, Good Vinegar and Good Parmigiano-Reggiano.

Virginia Willis, Virginia Willis Culinary Enterprises
Georgia-born, French-trained chef Virginia Willis was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby, has spoken at SXSW, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Aretha Franklin with her cooking — but it all started in her grandmother’s country kitchen.

Willis is the author of Lighten Up, Y’all , Bon Appétit, Y’all , Basic to Brilliant, Y’all , Okra , and Grits . Lighten Up, Y’all received a 2016 James Beard Foundation Award of Excellence in the Focus on Health category and was a finalist for Best American cookbook by the International Association of Culinary Professionals.

She is currently in development with WGBH for a series called Secrets of the Southern Table with Chef Virginia Willis: A Food Lover’s Tour of the Global South to air nationally on public television stations. Virginia has appeared on television Food Network’s Chopped, Fox Family and Friends, Martha Stewart Living, Paula Deen’s Best Dishes, “In the Kitchen with David” on QVC, CNN International, and as a judge on Throwdown with Bobby Flay.

Judith Winfrey, PeachDish
In 2014, Judith Winfrey joined PeachDish, a national meal kit delivery service based in Atlanta, as owner and President. Since then, she has led the business from initial startup to early stage company, growing revenue over 400% from 2015 to 2016. Throughout her career, Judith has focused on combining her passions for good food and karmic leadership to develop businesses that empower, nourish and enrich people.

Before joining PeachDish, Judith served as Chief Operating Officer for Resurgens Hospitality Group, a company founded by James Beard-Award Winning Chef Linton Hopkins, which oversees Restaurant Eugene, Holeman & Finch Public House, H&F Bread Co., H&F Bottle Shop, Eugene Kitchen, and H&F Burger. While there, Winfrey established foundational structures, developed and leveraged strategies for growth, and oversaw the daily operations of six businesses with a combined 200 employees and $20 million in sales annually.

Since 2008, Winfrey and her husband Joe Reynolds have co-owned the celebrated Love is Love Farm, a certified organic farm growing a diversity of vegetables and fruit through soil-based agricultural practices. Love Is Love Farm provides produce for a 150+ member CSA group and sells directly to restaurants in the Atlanta area. The granddaughter of a Georgia sharecropper, Winfrey is a strong force in Atlanta’s local food and farming advocacy community. She is the co-founder of both Wholesome Wave Georgia and Community Farmers Markets, and served as leader of the Atlanta chapter of Slow Food International as well as Regional Governor for Slow Food USA.

Chef José Andrés to Deliver Keynote at Roots Conference 2014 - Recipes

We work with local, state, and federal government partners to advocate for effective policy decisions that will impact our neighbors and hometowns.

Coalitions & Grass Roots Organizing

We bring together nonprofits, business leaders, and lawmakers to discuss solutions to our region’s challenges.

We operate a series of programs that connect Long Islanders with the services they need.

Welcome to the Health & Welfare Council of Long Island

At the Health & Welfare Council of Long Island (HWCLI), our work is to ensure that our region is a welcoming and inclusive place for everyone to live. We can set the standard for what an equitable region looks like. That means safe communities, decent, affordable housing, healthy food, access to care and an opportunity to thrive. In our quest for improvements and systemic change, we face a unique set of obstacles. In fact, the poverty rate today is at its highest since 1959. Given the current assault on the country’s most vulnerable communities, our work is more important than ever.

People served in 2019 alone

Years Serving Long Island

  • Michael Stoltz, Executive Director of the Association for Mental Health and Wellness (retiring)
  • Jan Barbieri, Child Care Council of Nassau (retired)
  • Lance Elder, EAC Network (retired)

Donations to World Central Kitchen’s Restaurants for the People, Feeding Westchester, and The Health and Welfare Council of Long Island Will Support more than 200,000 People Residing in Health first Member Communities NEW YORK, December 15, 2020 – Healthfirst, one of the nation’s largest not-for-profit health insurers, is committed to reducing health disparities across its membership and member communities through thework it does every day. This holiday season, the company will also support healthy communities by helping New Yorkers struggling to put food on the table. The company is pleased to support the efforts of three organizations dedicated to combating food insecurity across the communities where its members live and work. Donations will be made to: • World Central Kitchen – A Healthfirst donation will help serve approximately 10,000 meals to those in need in New York City and support approximately 15 restaurants through World Central Kitchen’s Restaurants for the People initiative. • The Health and Welfare Council of Long Island (HWCLI) – A Healthfirst donation will help the HWCLI screen and enroll thousands of Long Island residents in government-sponsored food programs, including school nutritional programs, food pantry access, and the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) to ensure they are getting the assistance they need. • Feeding Westchester – A Healthfirst donation will help nearly 40,000 families (or 150,000 people) by stocking Feeding Westchester’s Mobile Food Pantry and Fresh Marketing Program with more than 88,000 pounds of food. “The economic crisis caused by the pandemic has led to devastating consequences for those who were already struggling. For many of our members, including one million Medicaid clients, food insecurity has always been an issue. COVID-19 has dramatically worsened the situation and laid bare how many of our neighbors lack the basic necessities to sustain a healthy life,” said Pat Wang, president and chief executive officer of Healthfirst. “Healthfirst will continue its commitment to addressing the nutrition needs of New Yorkers as part of our ongoing efforts to battle disparities and to help improve health outcomes in the communities we serve. We enthusiastically support the efforts of these wonderful organizations dedicated to combating food insecurity across the communities where our members live and work.” World Central Kitchen uses the power of food to heal and strengthen communities through times of crisis and beyond, providing fresh meals to communities in immediate need while also keeping small restaurants and food businesses open. World Central Kitchen buys meals directly from restaurants and delivers them to people who need help. “World Central Kitchen is grateful for Healthfirst’s support and belief in our mission,” said Fiona Donovan, Relief Operations Lead and NYC efforts lead. “They share our vision that a powerful solution to the ongoing health, economic, and humanitarian crises is to work with restaurants to prepare nutritious meals for food-insecure communities. Healthfirst’s donation will support the NYC community and contribute to WCK’s Restaurants for the People program, which pays restaurants directly to help keep their business afloat while also providing tens of thousands of meals to people in need.” The Health and Welfare Council of Long Island, with a mission that matches Healthfirst’s to serve those most vulnerable, has led the region’s health and human services delivery response to COVID-19 since early in the pandemic. “At the Health and Welfare Council of Long Island, we are immeasurably grateful for the support and partnership with Healthfirst,” said Rebecca Sanin, president and CEO of the Health and Welfare Council of Long Island. “Thanks to Healthfirst, Long Islanders devastated by COVID-19 are receiving critical, needed support to help sustain their families during this difficult time. Healthfirst is committed to addressing the inequity that plagues the Long Island region and to making sure that the needs of those who are most vulnerable and have been disproportionately impacted by COVID-19 are prioritized.” Feeding Westchester, at the heart of a network of more than 300 partners and programs, is the country’s leading nonprofit hunger relief organization. “This holiday season presents an unprecedented set of challenges for many families and individuals right here in Westchester County. From those who are struggling to make the holidays special for their children, to seniors who are spending the holidays alone, the impact of hunger is pervasive in our community,” said Karen C. Erren, president & CEO of Feeding Westchester. “This generous donation from Healthfirst will help provide 150,000 meals to those in need throughout our communities.” Healthfirst’s ongoing efforts to address food insecurity include joining forces with City Harvest and deploying resources to members to help them identify local resources. “As the pandemic started to hit our communities, Healthfirst employees contributed more than $20,000 to City Harvest, with whom we collaborated to offer “pop-up” food pantries in a series of zip codes with limited access to affordable and nutritious food,” said Errol Pierre, the senior vice president of State Programs at Healthfirst. “We also responded to the needs in the communities during COVID-19 by connecting members to resources and services through our relationship with NowPow, an online directory that includes more than 5,000 organizations offering 20,000 services in New York City and surrounding areas. The needs, especially for referrals for food and housing, continue to increase, and we are steadfast in the support of our community.” Healthfirst also provided resources to expand NowPow’s directory to include more than 525 additional food pantries and services for Healthfirst members. In April, Healthfirst accelerated NowPow’s integration into the Healthfirst NY Mobile App, and more than 36,000 members to date have accessed the resource. Members can also access NowPow’s directory by contacting a sales representative through the Healthfirst Virtual Community Office or through the customer call center at 1-844-488- 1486. About Healthfirst Healthfirst is one of the nation’s largest not-for-profit health insurers, earning the trust of more than 1.6 million members by ensuring access to affordable and high-quality healthcare. Sponsored by downstate New York’s leading hospital systems, Healthfirst’s unique advantage is rooted in its mission to put members first by partnering closely with its broad network of providers on shared goals. Healthfirst is also a pioneer of the value-based care model, now recognized as a national best practice. For nearly 30 years, Healthfirst has built its reputation in the community for top-quality products and services New Yorkers can depend on. It offers market-leading products to fit every life stage, including Medicaid plans, Medicare Advantage plans, Long-Term Care plans, Qualified Health plans, and individual and small group plans. Healthfirst serves members in New York City and on Long Island, as well as in Westchester, Rockland, Sullivan, and Orange counties. For more information on Healthfirst, please visit About World Central Kitchen Founded in 2010 by Chef José Andrés, World Central Kitchen (WCK) uses the power of food to heal communities and strengthen economies in times of crisis and beyond. WCK has created a new model for disaster response through its work helping devastated communities recover and establish resilient food systems. WCK has served more than 50 million fresh meals to people impacted by natural disasters and other crises around the world in countries including The Bahamas, Indonesia, Lebanon, Mozambique, Venezuela, and the United States. WCK’s Resilience Programs in the Caribbean and Central America have trained hundreds of chefs and school cooks, advanced clean cooking practices, and awarded grants to farms, fisheries and small food businesses while also providing training and networking opportunities. Learn more at About the Health & Welfare Council of Long Island The mission of the Health and Welfare Council of Long Island (HWCLI) is to serve the poor and vulnerable people on Long Island by convening, representing, and supporting the organizations that serve them and through illuminating the issues that critically impact them organizing community and regional responses to their needs advocacy research policy analysis and providing services, information, and education. Since 1947, HWCLI has served as the umbrella for health and human service agencies serving Long Island’s families. As a regional human service provider, convener, and leader with a 200 organization network, HWCLI responds to Long Island’s needs through direct services and advocacy. About Feeding Westchester Feeding Westchester is the county’s leading nonprofit hunger-relief organization at the heart of a network of nearly 300 partners and programs. With a mission to end hunger in Westchester County, the organization sources and distributes good, nutritious food and other resources to every community in Westchester – from Mount Vernon to Mohegan Lake. In the last year, Feeding Westchester delivered more than 20.4 million pounds of food or 17 million meals to our neighbors through soup kitchens, food pantries, schools, shelters, residential programs, and mobile distributions. For more information call (914) 923-1100 or visit For the latest news and updates, follow @FeedingWestchester on Facebook and Instagram and @FeedWestchester on Twitter. Photos and video available upon request

Huntington Station, NY (July 15, 2020) – The Health and Welfare Council of Long Island (HWCLI) has created a partnership between international, national and local non-profit organizations to help address the growing crisis of hunger on Long Island by bringing fresh, hot meals to families in Roosevelt and Huntington Station. Through its role as leader of a 150 agency disaster relief coalition helping families recover from COVID-19 and the economic fall-out, HWCLI helped to secure a donation of $100,000 from the Hispanic Federation, a national non-profit empowering and advancing the Hispanic community, and $100,000 match donated from World Central Kitchen, an international non-profit addressing hunger by working with local restaurants by providing jobs for their staff and meals for those in need. Through World Central Kitchen’s Restaurants for the People Program, four local food establishments, the Imperial Diner in Freeport, El Sueño Mexican Grill in Huntington Station and Danny’s Deli in Huntington Station and Sangria 71 will provide thousands of Long Islanders with individually packaged, fresh meals this summer, specifically families and seniors in need. Family Service League in Huntington Station and Choice for All in Roosevelt, two local community non-profits in HWCLI’s network, are assisting with the food delivery and distribution, as are Helping Hands Rescue Mission and the Huntington Assembly of God Church. “As COVID-19 ravaged our communities and the economic fall-out implodes, we’ve been seeing more and more Long Islanders not be able to provide enough food to their families. There is a need like we have never seen before that requires new and creative solutions,” says Rebecca Sanin, President/CEO. “This generous support and innovative partnership with the Hispanic Federation and World Central Kitchen brings new resources and an internationally proven program model to work with local partners in the community.” “The needs our families and communities are facing in Long Island are great and growing, and the scope of this crisis requires innovative partnerships that leverage the resources and collective strength of local and national institutions,” said Frankie Miranda, President of the Hispanic Federation. “We could not be prouder and more grateful to join this effort to address food insecurity in Nassau and Suffolk County with the Health Welfare Council of Long Island and World Central Kitchen.” Traditional safety nets like school feeding programs and food banks are struggling to meet basic needs. Seniors, who are isolated for their safety, are unable to access meal services. The World Central Kitchen internationally recognized model is now also on Long Island activating local restaurants to help meet this demand by providing jobs for their staff and meals for those in need. “We are so thankful to World Central Kitchen and Hispanic Federation for recognizing the devastating impact COVID-19 has had on our suburban region and bringing a model and resources that are often used in cities but not thought of for suburban regions like Long Island,” says Sanin. “With suburban poverty increasing on Long Island, we plan to expand this partnership and bring in other non-traditional programs and partners. We’ve learned that we have to think out of the box when it comes to COVID-19 and Long Island’s existing and growing poverty.” The Health and Welfare Council of Long Island is a not for profit, health and human services planning, education, and advocacy organization that serves Long Island's individuals and families. ###

Chef José Andrés to Deliver Keynote at Roots Conference 2014 - Recipes announces that the 2009 International Chefs Congress (ICC) will take place between September 20th - 22nd at the Park Avenue Armory in New York City! Don't miss the most exciting professional culinary event in the US. ICC is a three-day culinary symposium where more than 60 of the world's most influential and innovative chefs, pastry chefs, mixologists, and sommeliers present the latest techniques and culinary concepts to their peers.

Attend chef demonstrations, hands-on savory, pastry and mixology workshops, wine and business seminars, career counseling sessions, and expert panels on current industry topics. Source cutting-edge culinary products and equipment from around the world at the Chef Products Fair.

The overarching theme of this year's Congress is What is American Cuisine? Our purpose is to explore how chefs and industry-leaders from around the country—and across the globe—define American cuisine. The regional nuances of well-defined and established cuisines, such as Italian, French, Spanish, or Chinese, are recognized by chefs, and subjects of study and exploration. But the definition of American cuisine—outside of hotdogs and hamburgers—and the regional differences within the United States is not commonly understood, inside nor outside of the US. The subject seems more prescient than ever given the increasing presence of a growing number of American chefs who are keyed into the international culinary circuit and actively participating in the international culinary dialogue.

This year's programming at ICC will be as diverse and multi-national as ever, but the American presenters will share a common goal: to present their particular version of American cuisine. In doing so, our hope is to move closer to a common understanding of our country's dynamic culinary character.

Admission to 2009 ICC is limited to chefs, pastry chefs, mixologists, sommeliers, food & beverage managers, and restaurant owners, and other foodservice professionals, including food and equipment manufacturers, consultants, purveyors, publicists, architects, manufacturer representatives, and dealers.

A portion of the proceeds from the 2009 International Chefs Congress will benefit the Steven Scher Memorial Scholarship for Aspiring Restaurateurs established in conjunction with the James Beard Foundation. For more information, go to

September 20-22, 2009 (Sunday-Tuesday)
New York City
INDUSTRY-ONLY SYMPOSIUM at the Park Avenue Armory (click here for directions)

Purchase ICC Passes Here or call 212-966-7575
You must be a foodservice industry professional.
All ticket purchases subject to final approval.

3-Day Working Restaurant Pass: $275
3-Day Industry Pass: $495

Hotel Offer for ICC
StarChefs has partnered with the following New York hotel. When contacting the hotel, please mention "StarChefs International Chefs Congress" when booking.

Marriott New York Downtown
85 West St. (cross street: Albany Street)
New York, NY 10006
Rate: $219 per night plus tax

This special offer ends September 4th. All rooms must be guaranteed with a major credit card.

Tony Abou-Ganim's first experience in cocktails was steeped in the tradition of classic cocktails and professional barmanship—not a bad place to start. His cousin, Helen David at the Brass Rail Bar in Port Huron, Michigan, was his first teacher she started grooming the young lad to become a leader in the beverage industry early-on.

After graduating college, Abou-Ganim learned an appreciation for a well-made cocktail using the freshest ingredients while working at Jack Slick's Balboa Café in San Francisco. In 1990, Tony assisted with the opening of Harry Denton's, and then in 1993 moved to New York City. Two years later, Abou-Ganim returned to San Francisco and re-joined Harry Denton to open Harry Denton's Starlight Room. It was here that Tony created his first specialty drink menu featuring several of his original cocktail recipes, including the Cable Car, Sunsplash, and Starlight.

In 1998, Abou-Ganim was picked by Steve Wynn to create the cocktail program at his Las Vegas resort/casino, Bellagio. Abou-Ganim implemented his bartending and drink preparation philosophy, captured in his motto: "quality ingredients and proper technique create great drinks." He developed hundreds of original cocktails for the resort's 22 bars.

Now regarded as a founding father of modern mixology, Abou-Ganim operates his own beverage consulting firm specializing in bar staff training, product education, and cocktail development. He hosts the Fine Living Network show “Raising the Bar: America’s Best Bar Chefs,” and in 2007, released a DVD "Modern Mixology: Making Great Cocktails at Home.” As the National Ambassador of the US Bartenders Guild, and Associate Member of the Museum of the American Cocktail, Abou-Ganim continues to educate about the history and lore of cocktails, as well as lead the bar industry into continually improving the art of the cocktail. Abou-Ganim lives in Las Vegas where he hones his craft daily by creating, sharing, and enjoying the very best cocktails.

“Constant creativity and continuous evolution.” Grant Achatz’s own words and his raison d’être. Born in Michigan, Achatz grew up in a family of restaurateurs. As a child he spent most of his free time in the kitchen, where he learned the basics and developed the skills that would allow him to become one of the foremost innovators in the culinary world. Achatz enrolled at The Culinary Institute of America immediately after graduating high school.

He ascended the culinary ladder at several prestigious restaurants, including the acclaimed French Laundry in Napa Valley. After four years there, Achatz chose to broaden his knowledge and worked as an assistant winemaker at La Jota Vineyards. In 2001, he accepted the executive chef position at the four-star restaurant Trio in Evanston, IL.

Achatz was named one of ten “Best New Chefs in America” by Food & Wine magazine in 2002 and a “Rising Star Chef” by the James Beard Foundation in 2003. Under Achatz’s lead, Trio received four stars from the Chicago Tribune and Chicago magazine and garnered five stars from the Mobil Travel Guide in 2004. Achatz realized a lifelong dream by opening Alinea in Chicago in May 2005.

Under Chef Achatz’ leadership, Alinea has received worldwide attention for its hypermodern, emotional approach to dining. Alinea has received four stars from both the Chicago Tribune and Chicago magazine. Achatz was named the “next great American chef” by The New York Times in September 2005 and in October 2006 Alinea received Five Diamonds from AAA. Ruth Reichl of Gourmet magazine declared Alinea the “Best Restaurant in America” in its twice-per-decade list of America’s Top 50 Restaurants. And between 2008 and 2009, Achatz picked up two James Beard Awards, the first for “Outstanding Chef” and the second (in 2009) for “Cookbook of the Year” for his first cookbook Alinea. Alinea is also ranked tenth in the 2009 San Pellegrino World’s 50 Best Restaurants.

Becoming a celebrated chef is one thing being known as the “Father of New World Cuisine” is quite another. Norman Van Aken’s paternal moniker refers, of course, to his personal interpretation of the many culinary influences that converge in the Southern Florida region. But his early years as a cook were humble, belying the success he was destined for.

Van Aken began cooking in Key West in the early 70s, and for the next decade worked his way up through a number of local kitchens. He teamed up with restaurateur Gordon Sinclair back in his home state of Illinois in the early 80s, and soon returned to Florida to open Sinclair’s American Grill in the southern part of the state. In 1985, he returned to Key West and the kitchen of Louie’s Backyard. At Louie’s his style began to take shape and gain recognition, enough to attract the young Charlie Trotter to his kitchen. In 1989, he opened Mano in South Beach, penned his first book, and brought the term “fusion cuisine” into the modern culinary lexicon with a historic address at that year’s food symposium in Santa Fe, New Mexico.

Van Aken left Mano and in 1995 opened the doors to NORMAN’S in Coral Gables, Florida. The restaurant was nominated by the James Beard Foundation as “The Best Restaurant in America” in its first year of eligibility in addition, it was deemed “Best Restaurant in Florida” by The New York Times and one of “America’s Top Tables” by Gourmet magazine for four consecutive years. Van Aken has opened a second outpost in The Ritz-Carlton Orlando. His newest project is Norman’s 180 slated to open this fall in The Colonnade Hotel, Coral Gables. He will be joined by his son, Justin, also a chef and an instrumental part of the future of the Norman Van Aken Companies.

Over his career, Van Aken has received many awards: The James Beard Award for Best Chef Southeast he has been inducted into the James Beard Foundation’s “Who’s Who” list he was the first chef to become a member of the James Beard Foundation’s Board of Trustees he was also named to their National Advisory Board. He has received an honorary doctorate from Johnson and Wales University, and in 2006 he was honored as one of the “Founders of the New American Cuisine,” alongside Alice Waters, Paul Prudhomme, and Mark Miller, at Madrid Fusion. Chef Van Aken is a member of the Advisory Board and recipient of the 2008 South Florida Rising Stars Mentor Award. Additionally, he has published another three cookbooks, two on New World Cuisine and one on exotic fruit.

Of his style of cuisine, Van Aken says he creates interplay of his classic culinary know-how and regionalism. His larder, in the most tropical area of the US, includes conch, black beans, plantains, mangoes, coconuts, grouper, key limes, and more. He approaches this bounty with a blend of folk cooking methods and modern techniques.

The path to opening and running all three of the Batali and Bastianich restaurants in Vegas for Zach Allen sounds simple enough: start washing dishes in a kitchen as a teenager go to culinary school (Johnson and Wales in Rhode Island, specifically) stage in several Paris and New York City kitchens then get a gig in one of Batali’s restaurants and work your way up.

In 1999, Allen started working for the Batali group at New York City's Lupa under the watchful eyes of Mark Ladner. Four years—and a lot of pasta and pancetta—later, he was promoted to executive chef on the opening team of Batali's Otto Enoteca Pizzeria. An unmistakable Batali protégé—orange clogs and all—Allen also became a student of the art of salumi. He has spent the last several years in Italy studying the craft, as well as learning from both Mario and his father, Armandino of Salumi Artisan Cured Meats (Seattle, WA).

While at Otto, Allen launched the restaurant’s artisanal salumi program featuring over a dozen cured and aged meats, transforming the eatery into one of downtown Manhattan's top restaurant attractions. These days, Allen is the consulting salumist for all of the group’s Vegas, New York, and Los Angeles restaurants, in addition to leading the kitchens of all three Batali/Bastianich Las Vegas operations B&B Ristorante, Enoteca San Marco, and Carnevino. In 2008, he was awarded a Las Vegas Rising Star Chef Award.

Hailed as the “boy wonder of culinary Washington” by The New York Times and considered Spain’s unofficial culinary ambassador, José Andrés is known for bringing both traditional and avant garde Spanish cuisine to America. Born in Mieres, Spain, in 1969, Andrés began cooking at an early age helping his mother bake by the time he was eight creating complex dishes like paella by the age of 12, and by 16 excelling at the renowned culinary academy, La Escola de Restauració i Hostalatge de Barcelona. While attending culinary school, Andrés acquired practical experience by apprenticing at restaurant el Bulli under chef and mentor Ferran Adrià.

Andrés left his native land for New York City to prove his mettle in 1990. A few years later, he moved to Washington, DC to become chef and partner at Jaleo, a job that would turn into a career partnership and bring many more restaurants under the umbrella of ThinkFoodGroup. Café Atlantico and a second Jaleo soon followed Zaytinya, a Mediterranean restaurant featuring mezzes, and the six-seat minibar (located in Café Atlantico), featuring an ever-changing menu of 33 high-concept alta cocina dishes, opened in the early 00s. A Mexican small-dish restaurant, called Oyamel, was next.

In 2008, Andrés and TFG along with partners at SBE Hotel Group and designer Philippe Starck opened the first SLS Hotel in Beverly Hills, launching a new luxury hotel brand. The signature restaurant, The Bazaar by José Andrés, received LA’s only four-star review from the Los Angeles Times.

Since moving to Washington, DC a decade ago, Andrés has earned numerous honors. Andrés was nominated in both 2008 and 2009 for The James Beard Outstanding Chef Award, and in 2003, he was named The James Beard “Best Chef of the Mid-Atlantic Region.” Additionally, he serves as contributing editor of Food Arts magazine, a member of the Advisory Board, and is the chairman of the board of DC Central Kitchen, a non-profit organization that feeds the homeless and trains people for careers in the food service. In 2001, the organization recognized Andrés as the “Chef/ Partner of Distinction,” as part of a program that honors outstanding “Partnership in Job Training.”

Every summer Andrés travels to Spain to visit family and to work in his mentor’s restaurant, el Bulli, for several weeks. When not in a kitchen or hosting his PBS series “Made in Spain,” the chef is making appearances or traveling.

Juan Mari Arzak has a flavor lab above his restaurant with a library of over 1,000 ingredients. There’s a reason why this chef is called “the father of modern Spanish cuisine.” He has been at the very cutting edge of Spanish cuisine for over three decades some even credit him for being one of the catalysts of the Spanish culinary revolution—no small task.

Born in San Sebastian, Spain, Arzak completed his studies at La Escuala de Hosteleria. After compulsory military service and traveling and working abroad, Arzak returned home to work at the family restaurant Arzak,which has been in his family since 1897. Arzak slowly transformed the restaurant’s style and cuisine, and by the mid-70s he began to receive awards and distinction for his innovation and ultramodern cuisine—the beginning of the New Basque Kitchen movement and what would grow into a worldwide culinary revolution.

Arzak combines staples of the Basque culinary legacy with many new creations of his own. While his cuisine is rooted in tradition and local ingredients, Arzak plays with his food, incorporating surprising elements like white clay into dishes.

In 1989, Arzak became a member of Traditions et Qualité and received its third Michelin Star, which it has maintained since. More recently, Chef Arzak was awarded the Grand Prize of the Art of the Kitchen by the European Academy of Gastronomy in 1999, the International “Trophée Gourmet” in 2008, and has received A La Carte Magazine’s “Special Prize in Gastronomy” also in 2008. Arzak was the recipient of the 2008 “Universal Basque Award” from the Basque independent Government and received a “Top Chef” award at the 2009 Madrid Fusion.

A chef, a sommelier, a restaurateur—each of these titles applies to Florida-native Stephen Asprinio. He rose to national fame and near celebrity status as a sassy chef-competitor on the debut series of Bravo! Network's competitive reality show Top Chef. But it's his accomplishments prior to his spot on the hit show that are what's most impressive.

Asprinio ran his first kitchen, Cucina Nostalgia in Boca Raton, at just 17 years of age and helped earn the restaurant a three star review in its first year. He attended The Culinary Institute of America where he earned a culinary degree and then went to Cornell University's School of Hotel Administration to fine tune his culinary and management skills then trained at the winery Hermann J. Wiemer Vineyards in New York to hone his wine palate and knowledge.

Asprinio pursued wine with his usual fervor and still holds the title of youngest person to pass the US Sommelier Association's Certificate Examination, and was one of the youngest to pass the Court of Master Sommelier's Certificate Course. At 22, Asprinio took over two wine programs at Caesar's Palace in Las Vegas, and was the wine director at Michael Mina's NobHill in the MGM Grand Hotel and Casino.

Since his appearance on Top Chef, Asprinio has made multiple television guest appearances and opened his first restaurant, Forte di Asprinio in Palm Beach County, in 2008. Only nine months after its inception, amongst many other awards, the restaurant was named one of the “Top 10 Best New Restaurants in the United States of 2008” by Gayot. Asprinio has since sold the restaurant space to his partner and is going to open a second Forte di Asprinio in Dubai.

Tim Atkin is one of Britain’s leading wine writers and an internationally recognized expert on the subject of wine. The man is prolific his list of publications is long and impressive, as are his numerous awards. He is the wine correspondent for The Observer and Wine Editor-at-Large of Off License News. He also writes for Decanter, Woman and Home, The World of Fine Wine, The Economist’s Intelligent Life, and Observer Food Monthly. Atkin has contributed to a number of books on wine, including the New World of Wine and Grapevine, as well as writing two of his own, Chardonnay and Vins de Pays d'Oc. Additionally, he appears regularly as a presenter on BBC One’s “Saturday Kitchen,” and also lectures and conducts wine courses.

Atkin's list of awards includes the Glenfiddich “Wine Writer Award,” and the Wine Guild of the United Kingdom's “Wine Columnist of the Year,” winning each in multiple years. In 2007, he was named “Communicator of the Year” by the International Wine & Spirit Competition and “Best Drink Journalist” in the World Food Media Awards. To top it off, in 2001, Atkin passed the Master of Wine (MW) examination at the first attempt, winning the Robert Mondavi Award for the best set of theory papers.

He has judged wines in the UK, France, the United States, Argentina, Spain, South Africa, Chile, and Australia and is co-chairman of the London-based International Wine Challenge, the world’s largest blind tasting competition. Atkin is also a founding member of The Wine Gang, the UK’s leading consumer wine recommendation site.

When it comes to his philosophy on wine, Atkins keeps it simple with two caveats: Drink the best wines you can afford, and drink them with your head and heart, not just your palate.

It’s not a widely known fact that a Bachelor of Fine Arts can make for a fine entry into the food and beverage industry, but that’s how Mollie Battenhouse found her way. A student of painting and sculpture, Battenhouse supported herself throughout her schooling by working in restaurants.

She graduated from Wesleyan College in Connecticut, but the pace and energy of restaurants beckoned, and Battenhouse made it her mission to assemble a stellar resume. She enrolled in The Culinary Institute of America and graduated at the top of her class, and worked at acclaimed establishments like Payard Patisserie and Bistro and Pondicherryin New York City.

Battenhouse’s move into wine began with a part-time job at Joshua Wesson’s Best Cellars shop in Manhattan. Battenhouse found her home in wine at the store what started as a part-time gig turned into an eight-year tenure. She returned to the restaurant world to work as head sommelier at Tribeca Grill, where she was responsible for maintaining a Wine Spectator Grand Award-winning wine list.

These days, Battenhouse is the wine director at Maslow 6, a wine shop in Manhattan. She continues her own education (she currently holds a Diploma of Wine and Spirits and is working towards her Master Sommelier certification), and also teaches classes and seminars at Maslow 6 and The International Wine Center.

A third generation San Franciscan, Scott Beattie started tinkering with spirits and cocktails while in college at The University of California at Berkeley, where he worked at several Bay Area establishments including Perry's, The Blue Light, Postrio, and Azie. Beattie earned a degree in English, but his true calling was behind the bar.

He moved to Napa Valley in 2001 to help open Pat Kuleto's Martini House, paving his road to becoming a professional mixologist. Beattie began experimenting with ingredients that he either grew himself or got from the gardens of family and friends. At the same time, he developed relationships with local distilleries, Domaine Charbay and St. George in particular, and married the seasonal ingredients with local spirits.

In 2005, Beattie joined the team at Cyrus in Healdsburg, where he developed a bar program that was focused on hyper-seasonal produce collected from dozens of local Healdsburg-area farms and liquor from the San Francisco Bay Area. Adoring of his ingredient-driven cocktails, Beattie ended up with a 45-page menu that included his specialty drinks, classics, and descriptions for every spirit group and bottle behind his bar.

Beattie's next project was capturing his seasonal mixology philosophy in a book, Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus (2007, Ten Speed Press). The book features many of the culinary techniques Beattie has developed over the years and showcases 50 of his original cocktails. It has received accolades from multiple publications, including the San Francisco Chronicle, San Francisco Magazine, and Gourmet magazine. Beattie was named the 2009 Rising Star Mixologist for's first Napa Sonoma Rising Stars Awards. Today, Beattie runs consulting and beverage catering businesses, shaking and stirring up his drinks for events, parties, and bars in the Bay Area.

Richard Blais began his culinary career the way a lot of teenagers do, as the “poissonier” at McDonald's. It was at the fast food joint where he first toyed with the idea of deconstruction in cuisine: serving the Filet-O-Fish sandwiches with no top bun.

Blais attended The Culinary Institute of America, where he nurtured a growing passion for French technique. He interned at The French Laundry in Yountville, California, and honed his skills working under the leadership of Chef Thomas Keller and side-by-side with budding culinary stars, like Grant Achatz.

Blais finished his CIA education and then stayed on for a fellowship in the fish kitchen, where he learned to master fish fabrication and cookery. He went on to cook in the kitchens of several great chefs at exemplary restaurants, including Daniel Boulud at Restaurant Daniel. But he found his own professional compass after a brief stint at Adriàs’ el Bulli.

In 2000, Blais was lured to Atlanta by a group of restaurateurs to run a small seafood kitchen before opening his own place, the eponymous BLAIS, in the winter of 2004. Despite opening BLAIS to critical acclaim, it only remained open for a short time. Since then, Blais has helped develop products and recipes for major corporations, such as Diageo, iSi, McCormick, and Quaker.

Trail Blais is Blais’ creative culinary company that has consulted on, designed, or operated three- and four-star restaurants in Atlanta. Currently, Trail Blais is working on a conceptual breakfast foods project called (for the time being) "A. M." and operating Flip Burger Boutique in midtown Atlanta, a high-end eatery serving modern American burgers—a far cry from his deconstructed Filet-O-Fish days.

A native of Birmingham, England, April Bloomfield wanted to be a cop. But when she missed the application deadline, she opted for cooking instead. After learning the culinary basics in her hometown, Bloomfield made the move to London and worked at Kensington Place, Bibendum, Brackenbury, and the prestigious River Café. Bloomfield’s first foray into the American culinary scene was in Berkeley, California where she spent a summer at the Chez Panisse.

But Bloomfield didn’t permanently settle stateside until she got an offer she couldn't refuse. Restaurateur Ken Friedman pursued Bloomfield (after a tip from Brit celeb chef Jamie Oliver) to head up the kitchen of his first restaurant The Spotted Pig, a casual gastropub concept to be set in the West Village in New York City. Friedman flew Bloomfield in to check out the scene and to meet partner Mario Batali. Bloomfield won over Batali and a deal was struck the gastropub opened with great success a short time later.

At The Spotted Pig, Bloomfield presents an unlikely pairing, fusing British and Italian cuisines using local, seasonal ingredients. She's made a name for herself by serving straight-forward dishes with a touch of creativity that often incorporate off-cuts and organs, like pig ear and liver. The restaurant has received one star from the Michelin Guide for four consecutive years. In 2007, Bloomfield was named a Food and Wine Magazine “Best New Chef.” This past November, April and Friedman opened a new fish-focused restaurant, The John Dory, which was recently awarded two stars by The New York Times.

Growing up in a political family in Washington, DC, Will Blunt graduated from Georgetown University and spent time working for a Congressman on Capitol Hill before moving to New York City. He joined when the company was in its infancy, and has been instrumental in making it the leading media company for culinary professionals. He now serves on the Board of Directors and has built ownership in the company. Blunt’s background in politics has not gone to waste: He applies his diplomacy daily to forging relationships with chefs and advertisers alike.

As managing editor, Blunt wears many hats. He has been integral to the vision and development of the International Chefs Congress and has been a key player in ensuring its growth and success. Blunt has built the advertising client base from virtually nothing and has worked to maintain the integrity and authenticity of the products the company promotes to its audience. He has negotiated the company’s legal and business contracts, and has bridged countless partnerships with media, organizations, and venues.

Blunt’s role goes far beyond the business side of things: He works on the ground to contribute to tasting and interviewing many of the chefs, pastry chefs, sommeliers, mixologists, and restaurateurs that StarChefs features. Particularly involved in the growth of mixology content on the site, Blunt has been a visionary in seeing the importance and influence of mixology in the restaurant industry.

In his role as editor, Blunt has read and revised tens of thousands of pages of editorial content, working day in and day out with the StarChefs editorial staff. He has been a big supporter of charities over the years, such as Share Our Strength, Partnership with Children, Chefs for Scher, and numerous other organizations.

The quintessential American chef with French style, David Bouley is a New York City icon. He was born and raised in Storrs, Connecticut, but his family roots are in France. From early on, he was strongly influenced by his French heritage and, in particular, his grandmother’s love of cooking. He took to the kitchen at a young age, and worked in several restaurants in the US and France.

After studying at the Sorbonne, the young chef worked for some of Europe’s most acclaimed chefs, including Roger Vergé, Paul Bocuse, Joël Robuchon, Gaston Lenôtre, and Frédy Girardet. Having earned his chops, he returned to New York and worked for leading restaurants such as Le Cirque, Le Périgord, and La Côte Basque. In 1985, David became the first executive chef of Montrachet in Tribeca the restaurant earned three stars from the The New York Times.

But it was his eponymous flagship restaurant, opened in 1987, that really put Chef Bouley on the US culinary map: Bouley restaurant brought together fine French cuisine and an American chef in a way that was, and still is, modern and refined—and according to The New York Times worthy of a rare four stars. The chef and his restaurant also each won a James Beard Award for "Best Chef" and "Best Restaurant" respectively.

Since he opened Bouley, Chef Bouley has built a small empire of Tribeca eateries and is continually evolving and reinventing his businesses. In the last 20 years, the chef has launched a retail and wholesale bakery called Bouley Bakery, the Austro-Hungarian inspired Danube (which brought him another James Beard Award in 2000 as "Outstanding Chef of the Year") Upstairs offering a collection of Japanese dishes and sushi in addition to seasonal dishes from guest chefs the French/Italian focused Secession and the Bouley Test Kitchen, where Bouley, his team, and visiting chefs experiment and conduct cooking classes for the public. Multiple projects are in the works, including a Japanese kaiseki-style restaurant, called Brushstroke, and a 10,000 square foot kitchen commissary with an attached restaurant and market.

Additionally, Bouley has published a cookbook, East of Paris, featuring Eastern European recipes. He has also travelled extensively in Japan and is a veritable master of Japanese cooking techniques. In more recent years, he has developed a reputation for effortlessly blending obscure Japanese ingredients with his particular brand of French cooking.

Raised on his family’s farm near Lyon, France, Daniel Boulud grew up surrounded by the rhythms of the seasons, the wonders of produce fresh from the fields, and of course, his grandmother’s inspiring home cooking. Boulud spent his formative years training with several renowned chefs, including Roger Vergé, Georges Blanc, and Michel Guérard. Following two years in Copenhagen, where he worked as a chef in some of the city’s finest kitchens, Boulud took a position in the US as chef to The European Commission in Washington, DC. Boulud then opened the Polo Lounge at The Westbury Hotel and later Le Régence at the Hotel Plaza Athenée in New York City. From 1986 to 1992, Boulud served as executive chef at New York’s Le Cirque.

Now, Boulud is chef-owner of ten award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, it is in New York where he has truly mastered the culinary scene, so much so that Boulud is today considered one of America’s leading culinary authorities.

Over the last two decades, Boulud has evolved from a chef to a chef-restaurateur, bringing his artistry to his New York City restaurants Daniel, Café Boulud, DB Bistro Moderne, ar Boulud and now, DBGB Kitchen and Bar. In addition, he has created Café Boulud in Palm Beach and Daniel Boulud Brasserie at the Wynn Las Vegas Resort. In May 2008, the chef extended his culinary reach internationally, opening Maison Boulud in the Legation Quarter in Beijing, China. Boulud and his restaurant management company, The Dinex Group, have also recently formed a partnership in Vancouver where they manage the renowned Relais & Châteaux restaurant, Lumière. Adjacent to Lumière they have created a new DB Bistro Moderne, a sister restaurant to the one in Manhattan’s Midtown. Two new Manhattan destinations, Boulud Sud and Épicerie Boulud are scheduled to open on the Upper West Side in May 2011.

Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” In addition, he has been named a Chevalier de la Légion d’Honneur by the French government. Daniel has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned three Michelin stars, a coveted four star rating from The New York Times, Wine Spectator’s “Grand Award” and is ranked eighth among Restaurant Magazine’s “World’s 50 Best Restaurants.” The Chef’s culinary style is reflected in his six cookbooks and his “After Hours with Daniel” television series.

Boulud is one of the American culinary industry’s greatest mentors and in 2007 he was the recipient of the New York Rising Stars Mentor Award as well as the 2008 Mentor Innovator Award, honoring his profound effect on and dedication to New York City’s culinary community. He also serves on the Advisory Board. Additionally, the Chef has authored six books and has created three seasons of his “After Hours with Daniel” television series.

Gabriel Bremer trained as a classical percussionist as a young musician he worked in the restaurant industry to support his musical aspirations. At the age of eighteen, however, he put down his drumsticks (and turned down a full scholarship to the American Conservatory of Music) and began his cooking career in earnest. The budding chef started his career under James Beard Award-winning Chef Sam Hayward at Fore Street Restaurant in Portland, Maine.

Bremer went on to open his own short-lived restaurant, Gabriel’s, in Portland, Maine, and then moved to Boston in 2000 to become sous chef under another James Beard Award-winning chef, Jody Adams, at Rialto.

It didn’t take Bremer too long before he was ready to venture out on his own once again. He opened Salts in March 2004 with his life and business partner, Analia Verolo. Greatly influenced by international greats like Michel Bras and Ferrán Adrià, Gabriel’s cuisine at Salts pushes the boundaries of contemporary dining, but is always grounded in familiar and comforting flavors.

Bremer has also started a small farm outside of Concord, New Hampshire to supply his restaurant with seasonal and heirloom produce. With his father as the primary plant care-taker, they have expanded from a couple plots growing staples to nurturing over 40 different items, including 10 varieties of heirloom tomatoes, while partnering with local gardeners who enjoy growing for Bremer’s restaurant. The farm and the produce they receive from it has had a profound impact on Bremer’s cooking—something he calls “from earth to cutting board.”

Sean Brock is an increasingly well known young master of Lowcountry regional cuisine. He practices his special southerly cookery at McCrady's Restaurant, a 1788 Georgian-style manse in Charleston, SC, fusing tradition with innovation—shrimp and grits never looked so 21st Century as it does in the hands of Brock. But the chef's respect for and dedication to this region goes deeper than simply concocting modern versions of classic Lowcountry dishes.

Brock gets his hands dirty on a 2 1/2 acre farm he started on Wadmalaw Island just south of Charleston. He wanted to create a true field-to-table experience—not just for his guests, but for his staff as well. The McCrady’s team works the farm together to produce most of the vegetables for the restaurant. Heirloom seeds from plants that are at risk of extinction are harvested from family, friends, and farmers throughout the Southeast and planted with care by the restaurant staff. Brock explains: “When you push a carrot seed into the ground and stare at it for sixty days waiting for it to grow, you look at that carrot differently when it finally makes its way into the kitchen and onto someone’s table.” Brock also raises heritage hogs on the farm for the restaurant's curing program—think miso-cured bacon.

Despite Brock's forward-thinking cooking techniques and ultra-contemporary flavor profiles, Chef Brock still finds most inspiration from the traditions of the past. His knowledge of curing meats comes courtesy of time spent with the likes of Allan Benton of Benton’s Smoky Mountain Country Hams. His affection for heirloom produce spawns from memories of his family table in Virginia. The chef has partnered with Glenn Roberts (of Colombia, South Carolina based Anson Mills) to save the James Island Red Corn strain (a.k.a. Jimmy Red).

Brock's distinctive brand of culinary artistry has earned him local and national recognition, including two consecutive nominations for the James Beard Rising Star Chef Award in 2008 and 2009 and Best Chef 2009 by The Charleston City Paper. Previous to McCrady's, Brock worked at several venerable southern restaurants, the likes of the Hermitage Hotel (Nashville, TN) Lemaire Restaurant in the Jefferson Hotel in Richmond, VA and at Peninsula Grill in Charleston, SC. He is a graduate of Johnson & Wales University in Charleston.

Eric and Bruce Bromberg were born in New Jersey, but strayed far from home as young adults for training at Le Cordon Bleu in Paris. Eric graduated with the highest honors and held the distinction of being the only American to teach classes at the school. He went on to work at the highly regarded Le Recamier in Paris under the direction of Robert Chassat and Bruno Hess, Raoul’s in New York, Jams with Jonathan Waxman, and the American Hotel in Sag Harbor.

Bruce also worked at the American Hotel and at New Jersey’s Bernard’s Inn before attending Le Cordon Bleu. He too graduated with the highest honors and went on to apprentice at Le Recamier and at Chef Bruno Hess’s newly-opened restaurant Bistro Du Louver. Bruce then spent time at Michelin two-star Duquesnoy, Michelin three-star Pierre Gagnaire in Saint-Etienne, and Boulangerie Poilâne in Paris.

Bruce returned from France to join Eric, who was then chef and owner of one of New York’s most popular restaurants, Nick and Eddie. In 1992, the Bromberg brothers teamed up to create Blue Ribbon Brasserie, which was an immediate success. Since then, they have added seven businesses—all with the Blue Ribbon moniker: Blue Ribbon Sushi, Blue Ribbon Bakery, Blue Ribbon Brasserie Brooklyn, Blue Ribbon Sushi Brooklyn, Blue Ribbon Market, Blue Ribbon Downing Street Bar, and Blue Ribbon Sushi Bar and Grill in 6 Columbus Hotel.

Adding to the mini restaurant empire, the Brombergs have a line of all-natural, grilled frozen chicken nuggets called The Bromberg Brothers’ Blue Ribbon Naked Nuggets a line of bread sold wholesale and retail and five varieties of 100% raw Mexican honey from their honey farm in the village of Atlixco.
The restaurants, bakery, sushi bars, market, and products are all named Blue Ribbon, “the translation of Cordon Bleu, which represents first prize, top quality, and our experience of being Americans trained in France,” explains Bruce.

The latest Bromberg project is Brooklyn Bowl, which opened in July (2009) in Brooklyn’s hyper-hip Williamsburg. The Bowl is a 20,000 square foot bowling alley/performance venue/restaurant endeavor built for LEED certification the brothers operate and manage the restaurant portion.

SLS Las Vegas now bookable on Starwood Channels as a Tribute Portfolio Resort

Stamford, Conn.: Tribute Portfolio, part of Starwood Hotels & Resorts Worldwide, Inc. (NYSE:HOT), today announced its official debut in Sin City with the addition of SLS Las Vegas, a resort featuring more than 1,600 rooms and suites owned by Las Vegas Resort Holdings, LLC. Doubling the brand’s footprint globally, SLS Las Vegas, a Tribute Portfolio Resort, features some of Las Vegas’ hottest nightlife and culinary venues, and is situated in the North Strip, a bourgeoning neighborhood between the heart of The Strip and the up-and-coming Downtown district.

“When we surveyed SPG members about desired destinations for Tribute Portfolio, Las Vegas was at the top of their list, and I’m thrilled that we’ve been able to deliver on their demand in less than a year from launch,” said Dave Marr, Global Brand Leader for Tribute Portfolio. “This is a tremendous testament to our dedication to Tribute Portfolio being a brand built for and by our SPG Members.”

Envisioned by Creative Director Philippe Starck in collaboration with Gensler, SLS Las Vegas exudes truly imaginative creative elements and playful accents throughout the entire resort. The largest Tribute Portfolio property to date, SLS Las Vegas features 1,613 guestrooms in three distinct towers – Story, World and LUX – ranging from glamorous 325-square-foot rooms to opulent penthouse suites spanning 3,300 square feet. Fun, vibrant and unique, the Story Towerbrings together the high design of an industrial loft and the intricate details of a boutique hotel. Floating beds are positioned in the center of the room, emulating a luxury pool daybed, while a multi-use sink serves as the perfect makeup station or wet bar. Sophisticated and sleek, the World Tower features plush bedding, a spacious work desk and a roomy seating area create an inviting, expertly appointed environment ideal for the leisure and business guest alike. The LUX Tower offers indulgence and relaxation with an artful twist. Intricate tapestry-like wall coverings, plush seating, and the playful peek-a-boo shower showcase a whimsical and edgy European design.

SLS Las Vegas is the go-to destination on the North Strip, featuring eight world-class dining establishments, three nightlife and entertainment venues and two pools:

  • Bazaar Meat by José Andrés, the James Beard Award-winning chef’s wild and wonderful celebration of the carnivorous, in all its forms
  • Katsuya, features the dynamic pairing of design impresario Philippe Starck and Master Sushi Chef Katsuya Uechi who skillfully translates Japanese flavors for the American palate
  • Cleo, an enlivening atmosphere showcasing Chef Danny Elmaleh’s acclaimed contemporary Mediterranean cuisine complemented by a selection of handcrafted cocktails and unique wines
  • Ku Noodle by José Andrés, an homage by Chef José Andrés and his team to the rich and varied flavors of Asian cuisine
  • Umami Burger, Beer Garden & Sports Book, with a cult following of food lovers and burger devotees alike the best burger in Las Vegas is paired with craft beer on an outdoor Beer Garden overlooking the Strip and betting in the William Hill Sports Book
  • 800 Degrees Neapolitan Pizzeria, serving up handcrafted Neapolitan pizzas
  • The Northside Café, providing home-style cooking and comfort food 24/7
  • The Perq, a coffee shop with gourmet coffee and tea from acclaimed LA-based specialty roaster LAMILL Coffee
  • The Sayers Club, a refined, yet raw space showcases amazing live performances by emerging and acclaimed artists
  • Foxtail Nightclub, an upscale Las Vegas nightclub and expansive outdoor pool area, this adaptive space blurs the line between luxe sophistication and uninhibited revelry
  • Monkey Bar, SLS Las Vegas’ signature lobby bar with a unique selection of cocktails and beers
  • Center Bar, offering hand-crafted specialty cocktails and shots in the center of the casino floor
  • LUX Pool, an open air rooftop pool that allows guests to soak up the sun while enjoying signature cocktails and light fare
  • Foxtail Pool, situated at the heart of SLS Las Vegas, Foxtail Pool’s expansive pool deck serves as an amenity to hotel guests as well as home to a diverse offering of day and nightlife experiences.

“We are thrilled to embark on this partnership, combining our expertise in Las Vegas hospitality, nightlife and entertainment with Starwood’s powerful distribution system and renowned loyalty program,” said Scott Kreeger, the hotel’s President and Chief Operating Officer. “We are confident that, with Tribute Portfolio, we can continue to make SLS Las Vegas the coveted hotspot on the Strip.”

Moments Worth Snapping

As with all Tribute Portfolio properties, SLS Las Vegas features a noteworthy selection of #ourlikes, a list comprised of distinct moments found at each hotel or resort that illustrate what guests love about “staying independent.” These socially-sourced vignettes go beyond the typical hotel brochure to highlight the secret spots, must-sees and can’t-miss experiences at each Tribute Portfolio property. The #ourlikes for the SLS Las Vegas include:

  • Center Bar’s Cloud: A stunning 3D lighting installation above the bar that displays eye-popping illustrations (literally), Center Bar’s prime location is highlighted for hotel guests and visitors alike.
  • SLS Kaleidoscope: A hidden feature within the casino, the Kaleidoscope represents one of the many whimsical, surprising elements in Philippe Starck’s design.
  • The World Tower Desks: These spacious desks covered in maps mirror the stylish, yet playful elegance of the Story Tower design.
  • The Sahara Chandelier: Channeling its vintage Vegas roots, the chandelier hanging outside the entrance of The Sayers Club is made from door handles of the iconic Sahara hotel, the property’s iconic predecessor.
  • Time to Meet Signs: Located outside of the property’s conference spaces, the clocks let attendees know when it is time to get down to business (or when it’s not).
    Stag Head Pendant Lights: An edgy twist on a classic design, these Stag Head Pendant Lights add a warm glow to guests’ experience in Bar Centro.

Consumers can learn more by following @TributePortfolio and #ourlikes.

Independent by Nature

Tribute Portfolio debuted in April 2015 with its first hotel, the Royal Palm South Beach Miami, and has since opened four additional properties: the Great Northern Hotel in London, UK The Kiroro Resort in Hokkaido, Japan The Hermitage in Jakarta, Indonesia and the Riviera Palm Springs in Palm Springs, CA. Future locations include Coral Gables, FL Costa Mesa, CA Fort Lauderdale, FL Asheville, NC Nashville, Tennessee Savannah, GA and Charleston, SC. Firmly anchored in the upper upscale category, Tribute Portfolio allows owners of distinct properties to maintain their independent spirit, while benefiting from Starwood’s powerful distribution, loyalty and sales platforms.

SLS Las Vegas will join Starwood’s four existing hotels in the Las Vegas market, which include The Westin Las Vegas Hotel, Casino & Spa, The Westin Lake Las Vegas Resort & Spa, Four Points by Sheraton Las Vegas East Flamingo, and Element Las Vegas Summerlin.



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Watch the video: Roots Conference 2014 - José Andrés (July 2022).


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