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Art

LA’s New Cake Labyrinth Exhibit Is A Breathtaking Exercise In Self Reflection

Photo Courtesy of Cakeland Gallery LA

A new art exhibit will soon be joining Los Angeles this month and it carries a pretty sweet message.

Called The Beauty War, the exhibit is described as a Cake Labyrinth nestled in the heart of Los Angeles. Exhibitors will be taken through a series of beautifully crafted cake-inspired rooms that will each spark self-reflection and discovery.

“We are living a very vivid example of light and dark in conflict,” says artist Scott Hove. “The Beauty War depicts this struggle, and is an urgent reaction to what I have long considered a great injustice… our lives in servitude to a tireless machine.  We are in a moment now where we have a chance to design a more humane system for ourselves and our collective future. We don’t have to go back to how things were, nor should we want to.” 

Photo Courtesy of Cakeland Gallery LA

Those interested in checking out the Beauty War can find it at the Cakeland Gallery LA in Chinatown. The exhibit opens Friday, July 17, 2020, by appointment only and will be on view until December 31, 2020.

With the state of the world right now, many of us have taken the time to reflect on how we carry ourselves through actions and beliefs. Such an outlet for more self-reflection and personal growth is a welcome one in our book.

Plus we get to look at some cake.

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Find America’s Best New Chef on James Beard Foundation’s Long List.

Photo: Wikimedia Commons

Always wanted to know the next great new chef? The James Beard Foundation is here to help.

James Beard, famous for having the first nationally televised cooking show on NBC titled: “I Love to Eat,” passed away in 1985.  Since then, Julia Childs and other notable TV chefs created a non-profit foundation in his name to “celebrate, nurture and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone,” or as they put it more succinctly, to celebrate people who make, ‘good food for good.’

This is the 30th year it has been handing out awards, with each winner awarded a medallion bearing James Beard’s welcoming avuncular face and a one year membership to the organization. The James Beard foundation also gives out scholarships to promising would-be-chefs.

They just released the ‘long list’ of semi-finalists and have added a few more categories this year to represent different demographics and geography.  Now you can find best chef categories just for California and Texas.

The America’s Classics award was posted as well as the ‘long list’ and will be culled down to the top five finalists by March 25th and the winners will be announced May 4th at the Gala in Chicago.

Here is the full long list, find a chef or restaurant in your area and go celebrate their nomination!

Best New Restaurant

  • Automatic Seafood & Oysters, Birmingham, AL
  • Beit Rima, San Francisco
  • The Blind Goat, Houston
  • Cocina al Fondo, San Juan, PR
  • Cultura, Asheville, NC
  • Demi, Minneapolis
  • Eem, Portland, OR
  • Fox & the Knife, Boston
  • Gado Gado, Portland, OR
  • Gianna, New Orleans
  • Golden Diner, NYC
  • Il Nido, Seattle
  • iNDO, St. Louis
  • Kalaya, Philadelphia
  • Kāwi, NYC
  • Lazy Betty, Atlanta
  • Nightshade, Los Angeles
  • Oak Hill Café & Farm, Greenville, SC
  • Pasjoli, Santa Monica, CA
  • Rooster & Owl, Washington, D.C.
  • Saffron De Twah, Detroit
  • Salaryman, Dallas
  • Squable, Houston
  • Sunday Vinyl, Denver
  • Tanám, Somerville, MA
  • Thamee, Washington, D.C.
  • Thattu, Chicago
  • Tzuco, Chicago
  • Vecina, Phoenix
  • Verjus, San Francisco

Outstanding Baker

  • Kim Boyce, Bakeshop, Portland, OR
  • Spencer Budros, Pistacia Vera, Columbus, OH
  • Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA
  • Tova du Plessis, Essen Bakery, Philadelphia
  • Graison Gill, Bellegarde Bakery, New Orleans
  • Zachary Golper, Bien Cuit, NYC
  • Clyde Greenhouse, Kessler Baking Studio, Dallas
  • Don Guerra, Barrio Bread, Tucson, AZ
  • Briana Holt, Tandem Coffee + Bakery, Portland, ME
  • Maura Kilpatrick, Sofra Bakery, Cambridge, MA
  • Ayako Kurokawa, Burrow, NYC
  • Lisa Ludwinski, Sister Pie, Detroit
  • Moshit Mizrachi-Gabbitas, Janjou Pâtisserie, Boise, ID
  • David Norman, Easy Tiger Bake Shop & Beer Garden, Austin
  • Taylor Petrehn, 1900 Barker, Lawrence, KS
  • Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, MO
  • Avery Ruzicka, Manresa Bread, Los Gatos, CA
  • Matt Tinder, Saboteur Bakery, Bremerton, WA
  • Chris Wilkins, Root Baking Co., Atlanta
  • Na Young Ma, Proof Bakery, Los Angeles

Outstanding Bar Program

  • Anvil Bar & Refuge, Houston
  • The Atomic Lounge, Birmingham, AL
  • The Baldwin Bar, Woburn, MA
  • Bar Leather Apron, Honolulu
  • Clavel Mezcaleria, Baltimore
  • Colita, Minneapolis
  • Existing Conditions, NYC
  • Expatriate, Portland, OR
  • Horse Inn, Lancaster, PA
  • Kimball House, Decatur, GA
  • La Factoría, San Juan, PR
  • Las Almas Rotas, Dallas
  • Leyenda, Brooklyn, NY
  • Little Rituals, Phoenix
  • Lost Lake, Chicago
  • OTOTO, Los Angeles
  • Novare Res Bier Café, Portland, ME
  • Sugar House, Detroit
  • Trick Dog, San Francisco
  • Williams & Graham, Denver

Outstanding Chef (Presented by All-Clad Metalcrafters)

  • Andrew Carmellini, The Dutch, NYC
  • Ann Cashion, Johnny’s Half Shell, Washington, D.C.
  • John Fleer, Rhubarb, Asheville, NC
  • Nobuo Fukuda, Nobuo at Teeter House, Phoenix
  • Sarah Grueneberg, Monteverde, Chicago
  • Gavin Kaysen, Spoon and Stable, Minneapolis
  • Melissa Kelly, Primo, Rockland, ME
  • David Kinch, Manresa, Los Gatos, CA
  • Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
  • Corey Lee, Benu, San Francisco
  • Ludo Lefebvre, Trois Mec, Los Angeles
  • Donald Link, Herbsaint, New Orleans
  • Maricel Presilla, Cucharamama, Hoboken, NJ
  • Missy Robbins, Lilia, NYC
  • Gabriel Rucker, Le Pigeon, Portland, OR
  • Holly Smith, Cafe Juanita, Kirkland, WA
  • Ana Sortun, Oleana, Cambridge, MA
  • Vikram Sunderam, Rasika, Washington, D.C.
  • Marc Vetri, Vetri Cucina, Philadelphia
  • Justin Yu, Theodore Rex, Houston

Outstanding Hospitality (Presented by American Airlines)

  • 15 Fox Place, Jersey City, NJ
  • 1919, San Juan, PR
  • Angus Barn Steakhouse, Raleigh, NC
  • Black Trumpet Bistro, Portsmouth, NH
  • Brigtsen’s, New Orleans
  • Canlis, Seattle
  • Chez Fonfon, Birmingham, AL
  • Dominique Ansel Bakery, NYC
  • HOBNOB, Racine, WI
  • Hugo’s, Houston
  • Kai, Phoenix
  • Leon’s Fine Poultry & Oyster Shop, Charleston, SC
  • Love Handle, Indianapolis
  • Marcel’s, Washington, D.C.
  • Mi Nidito Restaurant, Tucson, AZ
  • Mistral, Boston
  • Pekin Noodle Parlor, Butte, MT
  • Saison, San Francisco
  • Swan Oyster Depot, San Francisco
  • Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Pastry Chef (Presented by Lavazza)

  • Antonio Bachour, Bachour, Coral Gables, FL
  • Neil Blazin, Driftwood Oven, Pittsburgh
  • Lincoln Carson, Bon Temps, Los Angeles
  • Ali and Kevin Cohane, Persephone, Jackson, WY
  • Renae Connolly, Benedetto, Cambridge, MA
  • Juan Contreras, Atelier Crenn, San Francisco
  • Megan Garrelts, Rye, Leawood, KS
  • Sylvia Gould, Kool Beanz Cafe, Tallahassee, FL
  • Maggie Huff, Homewood, Dallas
  • Margarita Manzke, République, Los Angeles
  • Claudia Martinez, Tiny Lou’s, Atlanta
  • Mimi Mendoza, Senia, Honolulu
  • Diane Moua, Spoon and Stable, Minneapolis
  • Natasha Pickowicz, Flora Bar, NYC
  • Ricardo “Ricchi” Sanchez, Bullion, Dallas
  • Emily Spurlin, Lula Cafe, Chicago
  • Krystle Swenson, Crawford and Son, Raleigh, NC
  • Katherine Thompson, Thompson Italian, Falls Church, VA
  • Miro Uskokovic, Gramercy Tavern, NYC
  • Country Velador, Super Chunk Sweets & Treats, Scottsdale, AZ

Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

  • Boka, Chicago
  • Bolete, Bethlehem, PA
  • FIG, Charleston, SC
  • Fore Street, Portland, ME
  • Frasca Food and Wine, Boulder, CO
  • Hà VL, Portland, OR
  • House of Prime Rib, San Francisco
  • Jaleo, Washington, D.C.
  • Kogi BBQ, Los Angeles
  • Komi, Washington, D.C.
  • La Morada, NYC
  • Mai Lee, Brentwood, MO
  • Michael’s Genuine Food & Drink, Miami
  • Neptune Oyster, Boston
  • Pizzeria Bianco, Phoenix
  • The Original Ninfa’s on Navigation, Houston
  • Quince, San Francisco
  • Restaurant Alma, Minneapolis
  • SriPraPhai, NYC
  • Sushi Den, Denver

Outstanding Restaurateur (Presented by Magellan Corporation)

  • Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)
  • Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa)
  • JoAnn Clevenger, Upperline Restaurant, New Orleans
  • Sameer Eid and Samy Eid, Birmingham, MI, and Detroit (Phoenicia, Forest, Leila)
  • Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, The Patterson House, Henrietta Red, and others)
  • Ruth Gresser, Pizzeria Paradiso, Washington, D.C. (Pizzeria Paradiso)
  • Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Public Greens, Bar One Fourteen, and others)
  • Jennifer Jasinski, Beth Gruitch, Crafted Concepts, Denver (Rioja, Bistro Vendôme, Stoic & Genuine, and others)
  • Mike Mastro and Jeff Mastro, Prime Steak Concepts, Scottsdale, AZ (Dominick’s Steakhouse, Steak 44, Ocean 44)
  • Thomas McNaughton, David Steele and David White, Ne Timeas Restaurant Group, San Francisco (Flour + Water, Central Kitchen, Trick Dog)
  • Larry McGuire, McGuire Moorman Hospitality, Austin (Jeffrey’s, Perla’s, Pool Burger, and others)
  • Jay McSharry, Portsmouth, NH (Jumpin’ Jay’s Fish Cafe, Vida Cantina, Moxy, and others)
  • Ouita Michel, Ouita Michel Family of Restaurants, Lexington, KY (Holly Hill Inn, The Midway Bakery and Cafe, Honeywood, and others)
  • Willy Ng, Magic Gourmet Trading, San Francisco (Koi Palace, Dragon Beaux, Palette Tea House)
  • Akkapong “Earl” Ninsom, Portland, OR (Langbaan, PaaDee, Hat Yai)
  • Steve Palmer, The Indigo Road, Charleston, SC (Indaco, The Macintosh, O-Ku Sushi, and others)
  • Alex Raij and Eder Montero, NYC (La Vara, Saint Julivert Fisherie, Txikito)
  • Cookie Till, Margate, NJ (Steve and Cookie’s, Ventnor No. 7311)
  • Tracy Vaught, H Town Restaurant Group, Houston (Hugo’s, Xochi, Caracol, and others)
  • Jason Wang, Xi’an Famous Foods, NYC

Outstanding Wine Program

  • Bacchanal, New Orleans
  • Beholder, Indianapolis
  • Canard, Portland, OR
  • COTE, NYC
  • Death & Taxes, Raleigh, NC
  • element 47 at The Little Nell, Aspen, CO
  • Flight Wine Bar, Washington, D.C.
  • FnB, Scottsdale, AZ
  • Great China, Berkeley, CA
  • Grill 23, Boston
  • haley.henry, Boston
  • Le Caveau, Philadelphia
  • L’Oursin, Seattle
  • Lucky Palace, Bossier City, LA
  • Miller Union, Atlanta
  • The Morris, San Francisco
  • Night + Market Sahm, Venice, CA
  • Ops, NYC
  • Rosie Cannonball, Houston
  • Spiaggia, Chicago

Outstanding Wine, Spirits, or Beer Producer

  • Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, SC
  • Jean Broillet IV, Tired Hands Brewing Company, Ardmore, PA
  • Cathy Corison, Corison Winery, St. Helena, CA
  • Brianne Day, Day Wines, Dundee, OR
  • Austin Evans and Richard Patrick Jr., Cathead Distillery, Jackson, MS
  • David Favela, Border X Brewing, San Diego
  • Aaron Fox and Daniel de la Nuez, Forthave Spirits, NYC
  • Deirdre Heekin, La Garagista Farm + Winery, Barnard, VT
  • Nancy Irelan and Mike Schnelle, Red Tail Ridge Winery, Penn Yan, NY
  • Marika Josephson and Aaron Kleidon, Scratch Brewing Company, Ava, IL
  • Drew Kulsveen, Willett Distillery, Bardstown, KY
  • Todd Leopold and Scott Leopold, Leopold Bros., Denver
  • Steve Luke, Cloudburst Brewing, Seattle
  • André Hueston Mack, Maison Noir Wines, McMinnville, OR
  • Kim McPherson, McPherson Cellars, Lubbock, TX
  • Amanda and Stephen Paul, Whiskey Del Bac, Tucson, AZ
  • Yoshihiro Sako, Den Sake Brewery, Oakland, CA
  • Jeffrey Stuffings and Michael Stuffings, Jester King Brewery, Austin
  • Rutger de Vink, RdV Vineyards, Delaplane, VA
  • Lance Winters, St. George Spirits, Alameda, CA

Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

  • Will Aghajanian and Liz Johnson, The Catbird Seat, Nashville
  • Angel Barreto, Anju, Washington, D.C.
  • Nick Bognar, iNDO, St. Louis
  • Trigg Brown, Win Son, Brooklyn, NY
  • Ana Castro, Thalia, New Orleans
  • Valerie Chang, ITAMAE, Miami
  • Bria Downey, Clay Pigeon Food & Drink, Fort Worth, TX
  • Alisha Elenz, mfk./Bar Biscay, Chicago
  • Robbie Felice, Viaggio Ristorante, Wayne, NJ
  • Rikki Giambruno, Hyacinth, St. Paul, MN
  • Mariana Gonzalez-Trasvina, Bar ‘Cino, Newport, RI
  • Jesse Ito, Royal Izakaya, Philadelphia
  • Matthew Kammerer, Harbor House Inn, Elk, CA
  • Zoë Kanan, Simon & The Whale, NYC
  • Liz Kenyon, Rupee Bar, Seattle
  • Jeanine Lamadieu, Yūgen, Chicago
  • Irene Li, Mei Mei, Boston
  • Gaby Maeda, State Bird Provisions, San Francisco
  • Daniela Moreira, Timber Pizza Co., Washington, D.C.
  • Henry Moso, Kabooki Sushi, Orlando, FL
  • Shota Nakajima, Adana, Seattle
  • Austin Nickel, Spuntino, Denver
  • Johnny Ortiz, /Shed, La Madera, NM
  • Lena Sareini, Selden Standard, Detroit
  • Ashleigh Shanti, Benne on Eagle, Asheville, NC
  • Kaitlin Steets, Theodore Rex, Houston
  • Cassie Shortino, Tratto, Phoenix
  • Maricela Vega, 8ARM, Atlanta
  • Paola Velez, Kith/Kin, Washington, D.C.
  • Jon Yao, Kato, Los Angeles

Best Chefs (Presented by Capital One)

Best Chef: California

  • Genet Agonafer, Meals by Genet, Los Angeles
  • Kim Alter, Nightbird, San Francisco
  • Val M. Cantu, Californios, San Francisco
  • Rocío Camacho, La Diosa de los Moles, Paramount, CA
  • Gabriela Cámara, Cala, San Francisco
  • Josef Centeno, Orsa & Winston, Los Angeles
  • Jeremy Fox, Birdie G’s, Santa Monica, CA
  • Brandon Go, Hayato, Los Angeles
  • Brandon Jew, Mister Jiu’s, San Francisco
  • Jessica Koslow, Sqirl, Los Angeles
  • Mourad Lahlou, Mourad, San Francisco
  • Mei Lin, Nightshade, Los Angeles
  • Ori Menashe and Genevieve Gergis, Bavel, Los Angeles
  • Niki Nakayama, n/naka, Los Angeles
  • Brandon Rodgers and Ian Scaramuzza, In Situ, San Francisco
  • Carlos Salgado, Taco María, Costa Mesa, CA
  • Joshua Skenes, Angler, San Francisco
  • James Syhabout, Commis, Oakland, CA
  • Karen Taylor Waikiki, El Molino Central, Boyes Hot Springs, CA
  • Pim Techamuanvivit, Kin Khao, San Francisco

Best Chef: Great Lakes (IL, IN, MI, OH)

  • James Anderson, Ray Ray’s Hog Pit, Columbus, OH
  • Abra Berens, Granor Farm, Three Oaks, MI
  • Thai Dang, HaiSous, Chicago
  • Brian Jupiter, Frontier, Chicago
  • Gene Kato, Momotaro, Chicago
  • Ji Hye Kim, Miss Kim, Ann Arbor, MI
  • Jason Hammel, Lula Cafe, Chicago
  • Andy Hollyday, Selden Standard, Detroit
  • Allie La Valle-Umansky, Jeremy Umansky, and Kenny Scott, Larder Delicatessen & Bakery, Cleveland
  • Abbi Merriss, Bluebeard, Indianapolis
  • Ethan Pikas, Cellar Door Provisions, Chicago
  • Noah Sandoval, Oriole, Chicago
  • Ryan Santos, Please, Cincinnati
  • John Shields and Karen Urie Shields, Smyth, Chicago
  • James Rigato, Mabel Gray, Hazel Park, MI
  • Mike Ransom, Ima, Detroit
  • Mariya Russell, Kikkō, Chicago
  • Sarah Welch, Marrow, Detroit
  • Erick Williams, Virtue, Chicago
  • Lee Wolen, Boka, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

  • Victor Albisu, Poca Madre, Washington, D.C.
  • Joey Baldino, Zeppoli, Collingswood, NJ
  • Sunny Baweja, Lehja, Richmond, VA
  • Amy Brandwein, Centrolina, Washington, D.C.
  • Peter and Lisa Chang, Mama Chang, Fairfax, VA
  • Zenebech Dessu, Zenebech Restaurant, Washington, D.C.
  • Nicholas Elmi, Laurel, Philadelphia
  • Christian Frangiadis, Spork, Pittsburgh
  • Melissa Hamilton and Christopher Hirsheimer, Canal House Station, Milford, NJ
  • Matthew Kern, Heirloom, Lewes, DE
  • Rich Landau, Vedge, Philadelphia
  • Danny Lee, Anju, Washington, D.C.
  • Cristina Martinez, South Philly Barbacoa, Philadelphia
  • Taylor Mason, Luca, Lancaster, PA
  • Cagla Onal-Urel, Green Almond Pantry, Washington, D.C.
  • Peter Prime, Cane, Washington, D.C.
  • Dan Richer, Razza, Jersey City, NJ
  • Jon Sybert, Tail Up Goat, Washington, D.C.
  • Cindy Wolf, Charleston, Baltimore
  • Wei Zhu, Chengdu Gourmet, Pittsburgh

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

  • Dane Baldwin, The Diplomat, Milwaukee
  • Andrea Baumgardner, BernBaum’s, Fargo, ND
  • Karen Bell, Bavette La Boucherie, Milwaukee
  • Steven Brown, Tilia, Minneapolis
  • Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO
  • Daniel del Prado, Martina, Minneapolis
  • Linda Duerr, The Restaurant at 1900, Mission Woods, KS
  • Michael Gallina, Vicia, St. Louis
  • Nicholas Goellner, The Antler Room, Kansas City, MO
  • Vaughn Good, Fox and Pearl, Kansas City, MO
  • Lona Luo, Lona’s Lil Eats, St. Louis
  • Benjamin Maides, Au Courant Regional Kitchen, Omaha, NE
  • Jamie Malone, Grand Café, Minneapolis
  • Jesse Mendica, Olive + Oak, Webster Groves, MO
  • Loryn Nalic, Balkan Treat Box, Webster Groves, MO
  • Christina Nguyen, Hai Hai, Minneapolis
  • Sean Pharr, Mint Mark, Madison, WI
  • Joe Tripp, Harbinger, Des Moines, IA
  • Hai Truong, Ngon Vietnamese Bistro, St. Paul, MN
  • David Utterback, Yoshitomo, Omaha, NE

Best Chef: Mountain (CO, ID, MT, UT, WY)

  • Carrie Baird, Bar Dough, Denver
  • Jen Castle and Blake Spalding, Hell’s Backbone Grill & Farm, Boulder, UT
  • Jeff Drew, Snake River Grill, Jackson, WY
  • Nick Fahs, David Barboza and Mike Blocher, Table X, Salt Lake City
  • Caroline Glover, Annette, Aurora, CO
  • Briar Handly, Handle, Park City, UT
  • Duncan Holmes, Beckon, Denver
  • Peggi Ince-Whiting, Kyoto Japanese Restaurant, Salt Lake City
  • Suchada Johnson, Teton Thai, Teton Village, WY
  • Sarah Kelly, Petite 4, Boise, ID
  • Tommy Lee, Hop Alley, Denver
  • Brother Luck, Four by Brother Luck, Colorado Springs, CO
  • Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO
  • Cindhura Reddy, Spuntino, Denver
  • Dana Rodriguez, Super Mega Bien, Denver
  • Moudi Sbeity and Derek Kitchen, Laziz Kitchen, Salt Lake City
  • Nick Steen, Walkers Grill, Billings, MT
  • Dave Wells, Tasting Room at Chico Hot Springs Resort & Spa, Pray, MT
  • Kelly Whitaker, The Wolf’s Tailor, Denver
  • Luis Young, Penrose Room, Colorado Springs, CO

Best Chef: New York State

  • Einat Admony, Balaboosta, NYC
  • Albert Bartley, Top Taste, Kingston, NY
  • Emma Bengtsson, Aquavit, NYC
  • Nick Curtola, The Four Horsemen, NYC
  • David DiBari, The Cookery, Dobbs Ferry, NY
  • Eric Gao, O Mandarin, Hartsdale, NY
  • Sean Gray, Momofuku Ko, NYC
  • Brooks Headley, Superiority Burger, NYC
  • Jenny Kwak, Haenyeo, NYC
  • Chintan Pandya, Adda, NYC
  • Kyo Pang, Kopitiam, NYC
  • Junghyun Park, Atomix, NYC
  • Carla Perez-Gallardo and Hannah Black, Lil’ Deb’s Oasis, Hudson, NY
  • Erik Ramirez, Llama Inn, NYC
  • Ann Redding and Matt Danzer, Uncle Boons, NYC
  • Angie Rito and Scott Tacinelli, Don Angie, NYC
  • Daniela Soto-Innes, ATLA, NYC
  • Jeremiah Stone and Fabián von Hauske, Wildair, NYC
  • Alex Stupak, Empellón, NYC
  • Helen You, Dumpling Galaxy, NYC

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

  • Unmi Abkin, Coco & the Cellar Bar, Easthampton, MA
  • Tyler Anderson, Millwright’s Restaurant, Simsbury, CT
  • Tracy Chang, Pagu, Cambridge, MA
  • Cara Chigazola Tobin, Honey Road, Burlington, VT
  • Vien Dobui, CÔNG TỬ BỘT, Portland, ME
  • Carl Dooley, The Table at Season to Taste, Cambridge, MA
  • Tiffani Faison, Orfano, Boston
  • Devin Finigan, Aragosta at Goose Cove, Deer Isle, ME
  • Erin French, The Lost Kitchen, Freedom, ME
  • Mayumi Hattori, The Club Car, Nantucket, MA
  • Seizi Imura, Cafe Sushi, Cambridge, MA
  • Ben Jackson, Drifters Wife, Portland, ME
  • Krista Kern Desjarlais, The Purple House, North Yarmouth, ME
  • James Mark, Big King, Providence
  • Greg Mitchell and Chad Conley, Palace Diner, Biddeford, ME
  • Ravin Nakjaroen, Long Grain, Camden, ME
  • Cassie Piuma, Sarma, Somerville, MA
  • David Vargas, Vida Cantina, Portsmouth, NH
  • Derek Wagner, Nicks on Broadway, Providence
  • Douglass Williams, MIDA, Boston

Best Chef: Northwest & Pacific (AK, HI, OR, WA)

  • Chera Amlag, Hood Famous Cafe + Bar, Seattle
  • Jay Blackinton, Hogstone’s Wood Oven, Orcas Island, WA
  • Peter Cho, Han Oak, Portland, OR
  • Logan Cox, Homer, Seattle
  • Gregory Gourdet, Departure, Portland, OR
  • Sun Hong, By Tae, Seattle
  • Chris Kajioka and Anthony Rush, Senia, Honolulu
  • Mitch Mayers, Sawyer, Seattle
  • Katy Millard, Coquine, Portland, OR
  • Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR
  • Kristen Murray, MÅURICE, Portland, OR
  • Keiji Nakazawa, Sushi Sho, Waikiki Beach, HI
  • Ryan Roadhouse, Nodoguro, Portland, OR
  • Beau Schooler, In Bocca Al Lupo, Juneau, AK
  • Sheldon Simeon, Lineage, Wailea, HI
  • Mutsuko Soma, Kamonegi, Seattle
  • Naoko Tamura, Shizuku, Portland, OR
  • Aaron Verzosa, Archipelago, Seattle
  • Chad White, Zona Blanca, Spokane, WA
  • Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

  • Blake Aguillard and William “Trey” Smith, Saint-Germain, New Orleans
  • Lindsay Autry, The Regional Kitchen & Public House, West Palm Beach, FL
  • Timon Balloo, Balloo Restaurant, Miami
  • Michael Beltran, Ariete, Coconut Grove, FL
  • Bill Briand, Fisher’s Upstairs at Orange Beach Marina, Orange Beach, AL
  • Paxx Caraballo Moll, Jungle BaoBao, San Juan, PR
  • Derek Emerson, CAET, Ridgeland, MS
  • Jose Enrique, Jose Enrique, San Juan, PR
  • Kristen Essig and Michael Stoltzfus, Coquette, New Orleans
  • Luciana Giangrandi and Alex Meyer, Boia De, Miami
  • Hao Gong, LUVI Restaurant, New Orleans
  • Michael Gulotta, Maypop, New Orleans
  • Mason Hereford, Turkey and the Wolf, New Orleans
  • Timothy Hontzas, Johnny’s Restaurant, Homewood, AL
  • Natalia Lucía Vallejo, Cocina al Fondo, San Juan, PR
  • Duane Nutter, Southern National, Mobile, AL
  • Niven Patel, Ghee, Miami
  • Rafael Rios, Yeyo’s Mexican Grill, Bentonville, AR
  • Austin Sumrall, White Pillars, Biloxi, MS
  • Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

  • Katie Button, Cúrate, Asheville, NC
  • Gregory Collier, Uptown Yolk, Charlotte, NC
  • Adam Cooke, Topsoil Kitchen & Market, Travelers Rest, SC
  • Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN
  • Steven Devereaux Greene, Herons at The Umstead Hotel and Spa, Cary, NC
  • Bryan Furman, B’s Cracklin’ Barbecue, Atlanta
  • Josh Habiger, Bastion, Nashville
  • Meherwan Irani, Chai Pani, Asheville, NC
  • Kevin Johnson, The Grocery, Charleston, SC
  • Philip Krajeck, FOLK, Nashville
  • Joe Kindred, Kindred, Davidson, NC
  • Cheetie Kumar, Garland, Raleigh, NC
  • Jiyeon Lee and Cody Taylor, Heirloom Market BBQ, Atlanta
  • Leonard Lewis, Bones, Atlanta
  • Ricky Moore, Saltbox Seafood Joint, Durham, NC
  • Annie Pettry, Decca, Louisville, KY
  • Andy Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN
  • Julia Sullivan, Henrietta Red, Nashville
  • Viviek Surti, Tailor, Nashville
  • Shamil Velazquez, Delaney Oyster House, Charleston, SC

Best Chef: Southwest (AZ, NM, NV, OK)

  • Lisa Becklund, Living Kitchen Farm & Dairy, Depew, OK
  • Nicole Brisson, Locale, Las Vegas
  • Jeff Chanchaleune, Gun Izakaya, Oklahoma City
  • Alan Ji, Mott 32, Las Vegas
  • Stephen Jones, The Larder + The Delta, Phoenix
  • Bernie Kantak, Citizen Public House, Scottsdale, AZ
  • Dan Krohmer, Other Mama, Las Vegas
  • Shinji Kurita, Shinbay Omakase Room, Scottsdale, AZ
  • Danielle Leoni, The Breadfruit & Rum Bar, Phoenix
  • Maria Mazon, BOCA Tacos y Tequila, Tucson, AZ
  • Josie and Teako Nunn, Sparky’s Burgers, Barbeque, & Espresso, Hatch, NM
  • Fernando Olea, Sazón Restaurant, Santa Fe
  • Jonathan Perno, Campo at Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, NM
  • Chrysa Robertson, Rancho Pinot, Scottsdale, AZ
  • Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix
  • Samantha Sanz, Talavera, Scottsdale, AZ
  • Jeff Smedstad, Elote Cafe, Sedona, AZ
  • Kevin Snell, Amelia’s, Tulsa, OK
  • Ryan Swanson, Kai, Gila River Indian Community, Chandler, AZ
  • James Trees, Esther’s Kitchen, Las Vegas

Best Chef: Texas

  • Dawn Burrell, Kulture, Houston
  • Kevin Fink, Emmer & Rye, Austin
  • Michael Fojtasek, Olamaie, Austin
  • Alexandra Gates, Cochineal, Marfa, TX
  • Manabu Horiuchi, Kata Robata, Houston
  • Anita Jaisinghani, Pondicheri, Houston
  • Molly McCook, Ellerbe Fine Foods, Fort Worth, TX
  • Steve McHugh, Cured, San Antonio
  • Aldo Mora, Cafe Central, El Paso, TX
  • Trong Nguyen, Crawfish & Noodles, Houston
  • Misti Norris, Petra and the Beast, Dallas
  • Alex Paredes, Carnitas Lonja, San Antonio
  • Esaul Ramos, 2M Smokehouse, San Antonio
  • Regino Rojas, Revolver Taco Lounge, Dallas
  • Teiichi Sakurai, Tei-An, Dallas
  • Donny Sirisavath, Khao Noodle Shop, Dallas
  • Norma Frances “Tootsie” Tomanetz, Snow’s BBQ, Lexington, TX
  • Jason Vaughan, Nancy’s Hustle, Houston
  • Iliana de la Vega, El Naranjo, Austin
  • Laurie Williamson, Rancho Loma, Talpa, TX

 

Categories
Adventures Alcohol Art Features

Gate Bar Centro Is The Most Unique Cocktail Experience in LA

Imagine globetrotting around the globe without ever having to step foot in a congested TSA line, all the while enjoying a delicious one-of-a-kind cocktail at each stop you make. No, teleportation has not been miraculously figured out. And trust, no sorcery is involved — unless you count the magic the bartenders are working at Gate Bar Centro, a new cocktail tasting menu at The Bazaar and SLS Hotel Beverly Hills in Los Angeles, CA.

Here, the mixology masters of the program are taking your tastebuds on a traipse around the world via distinct ingredients and drinks indicative to the area. For instance, imagine being shifted into the warm, inviting shores of Copacabana in Rio De Janeiro, Brazil via an “LN2 Caipirinha,” which is essentially a traditional Brazilian caipirinha cocktail miraculously turned into frozen sorbet form.

Or picture yourself headed to Russia’s Caspian Sea by experiencing an unparalleled interpretation of a Dirty Martini — in caviar form. The application of molecular knowhow along with the thoughtful approach to using key ingredients unique to each location is a testament to just how singular the experience is at Gate Bar Centro.

So don’t worry about the fasten your seatbelt sign, instead turn your attention to the twelve destinations you’re bound for, all in cocktail form. It’s jet setting at its finest, complete with masterfully crafted cocktails that capture the essence of the country they’re most proud to represent.

Categories
Art Culture Features Film/Television Video

This Whole Recipe Video Is Only Six Seconds Long

Recipe videos. You’ve seen one, you’ve seen them all. Right? The overhead cam, the shots of the hands doing what they need to do — it’s all elementary at this point. Well, food artist and director David Ma is out to flip that whole concept on its head, all in a matter of six seconds.

Introducing, “The Six-Second Recipe Video,” a re-imagination of the typical recipe video through slick presentation, state-of-the-art technology, and simply playing with your food.

“As a director in food, it’s not just my job to make people hungry. I want to make people feel differently about the everyday things we do and to look at these objects from a new perspective,” said Ma. Re-tooling perspective here was successful, as a recipe video’s typically functional and formulaic nature took a backseat to presentation, fun, and creativity. Here, the mundane becomes dynamic — washing bok choy becomes poetry in motion, stir-frying veggies in a wok becomes ballet, and slicing ingredients looks more fitting in a Kill Bill sequel. But to do this all in six seconds? That’s where the tech comes into play.

Ma described the process of filming it all in one take, “We worked with the team at Camera Control, a motion control studio that provided the specialized arm you see swinging our camera down the studio. While the video itself only took six seconds to film, when we slowed the footage down in post to 1000 FPS, what we saw was a beautiful one take, with seamless camera movements leading us from one step to the next.”

Can this be the future of recipe videos? Might not be a bad evolution, really. Especially since technology and ingenuity and vision can harmonize this beautifully to humanize the end result.

Categories
Art Celebrity Grub Cravings Culture Food Festivals Restaurants

10 Exclusives To Check Out At The Hundreds’ Family Style Food Festival

“The Hundreds Is Huge.” It’s an ethos that the streetwear brand has lived by since its inception in 2003, when friends Bobby Kim and Ben Shenassafar used their shared interests in California skate, punk, hip-hop, and surf culture to capture a zeitgeist that’s grown into multimedia ventures, book deals, and now a food festival, dubbed Family Style.

Capitalizing on their expertise within the streetwear industry and melding it with their affinity for food and Los Angeles’ dynamic restaurant scene, The Hundreds team, including Miles Canares of ComplexCon and The EAT Show experience, have created a one of a kind food festival that keeps the concept of community in mind. The results of this cultural matrimony will yield unique and exclusive collaborations in the form of limited edition clothing drops, wild food creations, and one of a kind experiences.

Here’s a look at some of the best exclusives to check out this Sunday September 15 at Family Style Food Fest.

Petit Trois x Chinatown Market

Chef Ludo Lefebvre’s Petit Trois restaurant is known for on-point French classics. Chinatown Market is a streetwear brand that’s known for flipping fashion’s classics into their own flavor. This collab aligns perfectly. They’ve got the Le American Sandwich, along with a capsule clothing collection made up of a hoodie, dad hat, tote bag, and ashtray.

Katz’s Deli

Katz’s Deli is pastrami royalty. An icon not only in its home base of New York City, but in the whole culinary scene. Rarely do they ever leave the concrete jungle of NY, but for one day only, they’ll be at Family Style to serve up their legendary pastrami sandwiches.

Howlin’ Rays x The Hundreds

The Hundreds are linking up with the sultans of spicy, Howlin’ Rays, for a one off shirt that’s as hot as the chicken itself. It says “Here for the heat,” which can apply to both the addictive chicken and the must-cop tee.

Prince Street Pizza


The one and only “SoHo Square” pizza was made famous in New York and now beyond by Prince Street Pizza. You can look forward to them being at Family Style this Sunday to serve up their iconic square slices topped with that distinct cup-shaped pepperoni.

Love Hour Burgers x The Hundreds x Garfield

 

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The Hundreds X Garfield X Love Hour available only on Sunday at #FamilyStyleFest LIMITED AMOUNT OF TICKETS STILL AVAILABLE

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This triumvirate of fresh uses everybody’s favorite fat cat, Garfield, as the pitchman for Love Hour’s fantastic smash patty burgers. Rock this tee while ordering up a double patty with fries and trust you’ll be doing your Sunday the right way.

Badmaash x Sean Wotherspoon

 

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Badmaash X Sean Wotherspoon T-Shirts and exclusive Vegan Mac and Cheese Samosas, available ONLY Sunday at #FamilyStyleFest

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Badmaash has got vegan mac and cheese samosas on deck as well as these sick t-shirts that were done in collaboration with the master of vintage curation and aesthetic lord, Sean Wotherspoon.

Homeboy Industries x The Hundreds

One of the festival’s charitable partners, Homeboy Industries, is well known for their efforts to help former gang members and previously incarcerated individuals get back on the right path. Their collab tee with The Hundreds will continue that mission with all proceeds from the shirt’s sales going towards Homeboy Industries’ continued efforts.

Yakido Yakitori

 

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Only only seven sleeps until we get to eat @yakidoyakitori from Hong Kong at #FamilyStyleFest zzzzzzzzzzzzzzzz

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Coming straight from Hong Kong, Yakido Yakitori is known for their charcoal-grilled, skewered deliciousness. At Family Style they will be serving up one off dishes and merch, which helps drum up excitement and anticipation for their up-coming Los Angeles opening.

Jon & Vinny’s x Patti Lapel

Fly your pizza loving flag with the help of these fuego pins from Patti Lapel, which has to be the greatest punny name for a pin company — ever. Available only at Family Style, of course.

Hedley & Bennet x Carrots

 

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Carrots X Hedley & Bennett makes its debut this Sunday at Family Style. Your kitchen will never be the same.

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Get fresh and chef it up with these aprons from Carrots and Hedley & Bennett. Who’s gonna have a bigger drip than you in the kitchen with these exclusive aprons on?

The whole lineup is strong at Family Style, so trust there’s so much more to look forward to beyond this selection. Make sure to double up the shopping vibes, because between the food and merch, there’s plenty to cop.

Categories
#foodbeast Animals Art Culture Design Features Feel Good Film/Television FOODBEAST Restaurants Sweets What's New

‘Dessert Graffiti’ Is A Sweet ‘Charcuterie’ of Food And Art

Dessert Graffiti at The Bazaar by José Andrés is a sweet experience where food and art intertwine leaving a memorable impression of this whimsical restaurant.

The restaurant itself is located in the The SLS, a Luxury Collection Hotel in Beverly Hills, California. The white exterior of the hotel opposes the aura of this hidden gem, where within reveals three sections all designated to a theme and ambiance corresponding to the course of the meal.

José Andrés, the eclectic and acclaimed chef of the restaurant, developed this concept to curate an experience for the guests. The whimsical and wonderland feel mirrors André’s food, famously indicative of a child-like element to his creations, the best example of which is the cotton candy foie gras. It is playful and untraditional, emphasizing how fine-dining is not so serious and should be fun.

The final step of The Bazaar experience is quite grand and definitely enjoyable. It closes with The Patisserie where Dessert Graffiti, essentially a live painting, ensues making one feel like a kid again.

Initially, it is painted with a chocolate, caramel syrup and a passion fruit jam, looking Pollock-esque at that point. Then, they really nail down the bee theme throughout the dessert: A bee-shaped honey ganache and lemon jam macaron, a lavender-almond honeycomb whip, a dulce hive mousse cake, a blackberry pate de fruit, a raspberry-rose hibiscus candy, and a citrus and honey bonbon. And if it gets too sweet, there are chamomile tea pipettes to cleanse your palate in between each sweet bite.

To top it all off, liquid nitrogen is poured over the decadent display, completing the avant garde vibes of the grand dessert.

Their newest Dessert Graffiti theme is “Bee My Honey,” intended to celebrate National Honey Bee Day on August 18th and National Honey Month in September. The Executive Chef and novice Beekeeper, Hussain Zouhbi, explained how the absence of bees would eliminate 1/3rd of our crops, think strawberries, broccoli, coffee and palm oil.

As each mirrored platter, or empty canvas, is carefully curated table-side by a pastry chef, they explain each element and emphasize the importance of the honey bee to the environment.

Besides educating foodies and high-class folks on saving the bees, they intend to resurface heart-warming memories through each cute creation.

The Pop Rocks (mixed with actual pollen), the chocolate Rice Krispies and the milk and honey mousse cake all withhold one aspect: familiarity. The recognizable ingredients possibly remind people of their childhood. Like a glass of warm milk, or one-too-many packs of Pop Rocks that must be eaten in a very particular way (eating all of them at once and keeping your mouth open so you can hear them crackle… then aggressively chewing, completely disregarding manners).

The familiarity of the ingredients scream childhood and add onto their bee theme. All of the ingredients used are flowers or fruit that bees pollinate. So without the bees, we will not have all these vital ingredients in the majority of these unreal desserts.

It was quite the process, and an entertaining struggle to sit and watch it come to life. But, the pastry chef’s leisured-pace and careful curation emphasizes their main intent with the experience: To encourage camaraderie and pause, take a few moments, and observe food and art become one as a group.

Categories
Art Features Hit-Or-Miss

These Gruesomely Realistic Desserts Are Straight Out Of A Horror Flick

Katherine Dey‘s desserts will definitely make you feel something. Not necessarily something good, but upon cutting through a penis-shaped chocolate or a vagina-shaped cake, there’s a good chance you’re going to react with some type of emotion, whether it’s offense, disgust, or admiration of its realistic detail.

Sure, penis cakes have been a thing, but have you ever seen any edible private parts look this realistic?:

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This is what Katherine Dey of Deviant Desserts is all about, taking her knowledge of the human body, and creating the most realistic looking sweets you’ll ever find.

Dey is a former nurse with a passion for baking, and has used her familiarity with the human body to now elevate the detail in her desserts to a level that you don’t often see in cakes and chocolates.

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I caught up with Dey, and tried to get a little insight into what goes into baking these unique desserts that people seem to lose their minds over, and how she even comes up with the frightening concepts that she does. And if you want to freak out some friends or family for a birthday, you can check out more of Dey’s work on Deviant Desserts:

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When did your passion for baking start, and what were some of the first desserts you baked?

I have always loved to bake. It is relaxing and it allows me to express myself in a way that my family and friends can appreciate. When I was growing up I would make bagels, cinnamon buns, cakes, pies. There is a side to me that is always trying to feed people.

Are you still a nurse or are you working on Deviant Desserts full time?

I recently stepped away from nursing to focus on Deviant Desserts. I still keep my license active though and I am hoping to get back into it at some point even if only on a part time basis.

How long have you been a nurse for?

I have been a registered nurse for just over three years now. I started off on a neurosurgical floor and then went into dialysis nursing caring for people with kidney disease.

What were some initial reactions to your cake concepts? Were people shocked?

People do tend to have strong reactions to my desserts. I want to do more than just shock people though. I want to push the boundaries of what is possible and wake people up. One of the most satisfying things for me is take something very traditional and re-conceptualize it in a way that is surprising and exciting. I love to make people laugh.

Do you ever bake regular ol’ cakes for people?

I also enjoy making more traditional cakes. There is a great deal of technique that goes into cake design and I see every cake as an opportunity to learn and inform future cakes.

How do you decide what dessert to bake up next? What was the process of saying to yourself, “I should make a penis-shaped chocolate,” or “A severed head wedding cake might be cool”?

I am one of those people who could stay in school forever. I take any opportunity to study and research and constantly learn more. With whatever I am learning, I have a tendency to imagine it in a new context. For example, I learned in nursing school that placenta means “flat cake” in Latin and I immediately start thinking of a placenta as a birthday cake. Then my whole family is sitting around the table eating placenta cakes for my birthday and that seems like a very logical progression for me.

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What are some of the harder or more time consuming desserts to put together?

The more time consuming cakes are my portrait cakes. I think we all have concepts of faces and features in our heads. When I do a portrait, I have to go through and meticulously correct those concepts to match the reality of the individual person. Honestly, I could keep sculpting and correcting forever but there is usually some deadline that forces me to call it and finish.

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Does your husband help out with the baking?

My husband is a huge help with the baking. He is a Rochester city firefighter but was trained as a chemist. I feel like baking is a way for him to tap into the experimental chemist inside him. He also helps with packaging and shipping. There are many practical sides of the business that would be very difficult for me without his input.

What is the best dessert you’ve made? The one that sticks out to you the most and brings you the most joy looking back?

I guess my favorite desserts are the ones that fail. It is a love hate relationship. I made a portrait cake of my dad once with a thin layer of fondant covering and as I was finishing up the face fell off. It was pretty devastating at the time but it pushed me to experiment with other more sturdy materials and greatly improve our entire process.

Categories
#foodbeast Art Culture Features FOODBEAST Sweets

This Baker Creates Stunning Custom Pies Like You’ve Never Seen Before

If you close your eyes and take a bite of a warm pie, a nostalgic feeling can reverberate through your body.  Well, this baker can give you that same nostalgic feeling, but through the visual appeal alone of her stunning custom pies.

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Jessica Leigh Clark-Bojin is elevating the art of pie baking, and taking it to levels you’d normally see with cakes or other desserts.

With every new post on her Instagram account, you’re sure to be wide-eyed and shocked by the detail and creativity that goes into each pie.

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Pies are known as for having flaky, doughy flat tops, but clark-Bojin does not limit herself to those specifications. Not only does she draw pop culture characters on the pie surfaces, she also brings the baked goods to life with 3D, in-your-face, sculpture-like pies.

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She doesn’t keep her pie-sculpting secrets to herself either, as she puts together tutorials on how to try to make these pietraits on your own, and even wrote a book on the art of pie modeling.

Not sure if I have the steady hand, or patience to make beautiful pie art, but if you think you have it in you, definitely give it a shot.

Check out some of Jessica’s notable pies from her @thepieous Instagram page:

Bob’s Burgers

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Pi Day Zoetrope

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Classical Music Time

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Oprah

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Starlord (Chris Pratt)

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Animaniacs

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