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Alcohol Beer Restaurants

Cracker Barrel Is Adding Alcohol To Its Menus Nationwide

Photo courtesy of Cracker Barrel

Cracker Barrel is known as a country family restaurant chain, with old school American dishes gracing the menu. As a pretty conservative establishment, it hasn’t had alcohol on the menu in its 51 years in service.

Starting this year, however, the chain has decided to give booze a shot, and is adding beer, wine, and mimosas to roughly 600 of its restaurants nationwide.

Photo courtesy of Cracker Barrel

Cracker Barrel has been testing the alcoholic options at 100 locations recently, following feedback from its customers that they would love to have adult drinks on the menu. So far, the program has had convincing results, influencing Cracker Barrel to expand the program to most of its 660 locations.

These options include to-go mimosa kits, according to CNN, as well as a selection of beer and wine. Mimosas have also been popular with breakfast and lunch guests, so they’ll be available in the restaurant as well.

Cracker Barrel plans to have alcohol available in 600 locations by July 2021, and also looks to expand their current options to include other boozy choices. We’ll have to see what that exactly includes as time goes.

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#foodbeast Alcohol Beer Culture Entrepreneurship FOODBEAST Restaurants SPONSORED

Without DACA, Vegas Wouldn’t Have Its Best Al Pastor Tacos

Sure we’re all familiar with Plato’s quote, “Necessity is the mother of invention.” It’s true, for the most part. But invention isn’t exclusive to the phrase as well. Survival is a logical byproduct of necessity, facilitating dreams to be manifested and goals to be achieved. Such is the case with sisters Faviola and Gabriella Trujillo, whose own chain of successful taco restaurants, Taco Y Taco, was born from a need to simply survive, especially with odds stacked against them.

Their father is an entrepreneurial success story as well, starting from a small butcher shop in Mexico, to opening up multiple full-service markets in Las Vegas, NV. But when economic downturn forced him to close up locations save for one, the Trujillo sisters knew that their circumstance as undocumented individuals made it likely that no one would hire them or offer them a work permit. The necessity to survive immediately grew from that seed of uncertainty and led them to formulate a sound business plan that would serve as the blueprint for their now successful business.

But defying the odds isn’t new to Faviola and Gabriella, who beyond their immigration status in the country, also broke through the typical perception of what a Mexican restaurant is, and presented a unique and different approach to a customer’s dining experience. Fresh ingredients, tried and true recipes, and attention to detail highlight Taco Y Taco’s model, creating a meal that’s memorable through a couple euphoric bites of their nationally-recognized al pastor tacos or simply knowing that it was built through taking a chance and living out one’s own dreams, no matter what circumstances or how daunting they initially seem to be.

Faviola and Gabriella have definitely made their mark in the world — have they or other similar experiences inspired you to do the same? 

Recognizing that everyone has the ability and potential to do so, Cerveza Montejo wants to empower people to share their ideas with the world and turn them into pathways for extraordinary success. With the launch of their Stories That Defy Contest, Montejo is providing an opportunity for someone to win $10,000 to start their own business, artistry, or pursue creative endeavors. Find out more and enter now at StoriesThatDefy.com.

MONTEJO “STORIES THAT DEFY” CONTEST

NO PURCHASE NECESSARY.  Open to AZ, CA and NV residents 21+.  Entries must be received by 8/31/20. See Official Rules at www.storiesthatdefy.com for prizes and details. Message and data rates may apply. Void where prohibited.

Created in partnership with Montejo.

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Alcohol Beer Culture Features Feel Good

Burps For Bartenders: Water Brand Donates $20 A Belch, On Instagram

liquid death

Liquid Death. You read that right.

That’s the name of a contemporary, canned-water brand willing to help the thousands of bartenders without work currently. The name is silly, their new mission is not.

With every social post with the hashtag #BelchForBars and tagging @LiquidDeath on Facebook or Instagram, the brand will be donating $20 to the United States Bartender’s Guild. There’s up to $250,000 on the line for our bartenders, barbacks and hospitality staff affected by the new normal.

I know you’re just sitting at home, so… kick back a toast of sparkling water, or anything else that shoves air down your gullet, and do it already.

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Alcohol Animals Beer

Foster A Dog And Get Free Busch Beer

We’re all spending A LOT more time at home and, as a result, our pets have become an even bigger part of our lives — they’re attending conference calls, workout sessions and happy hours! However, if you don’t have a dog to spend this time with, Busch Beer may have the answer you’re looking for.

There are a lot of dogs in serious need of homes, with animal shelters and rescue centers shutting down operations across the country, and the American beer brand wants to reward you for helping out. Introducing “Foster a Dog, Get Busch,” a new partnership between Busch and Midwest Animal Rescue & Services (MARS) that will reward anyone willing to open up their home with free beer.

Now through April 25, anyone who fosters or adopts a dog through MARS will receive a 3-month supply of Busch beer. Additionally, to kick off the partnership, Busch made a $25,000 contribution to MARS, a shelter that has been dedicated to placing animals in homes across the nation for the past 14 years.

So apply, simply fill out an application by clicking either of the links above (for MARS, mark Busch in the referral) to learn more. All entrants who are approved will receive the gift of Busch.

Busch isn’t the first brand to combine two of our favorite things. In February, Coors Light did a similar promotion for Valentine’s Day.

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#foodbeast Alcohol Art Beer Celebrity Grub Culture Design Drinks Entrepreneurship Film/Television Food Fashion Food Trends News Restaurants Sweets What's New

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
Beer News

Natty Light Will Pay To ‘Rent’ Your College Diploma

Natural Light is an integral part of many a college tenure… at least it was for me. And now, the xx beer is giving back to college graduates by giving them with $1 million to help with college debt.

The Natural Light College Debt Relief Program, now in its third year, is as ten year, $10,000,000 commitment. This year, to raise awareness around the growing cost of college, Natty will send $100 via Cash App or check to anyone willing to rent their diploma as part of a highly-classified plan they’re brewing up as an extension of the college debt relief program.

According to Forbes, the total college debt has risen to $1.6 trillion with a slew of financial ripple effects. In 2018, Natty decided to not stand idly by and started paying down US college loans and thus the program was born.

“College Debt remains one of the most pressing issues facing Americans today, so we’re proud to keep supporting the Natty community by coming back with another million dollars to help ease some of the burden” said Daniel Blake, Senior Director of US Value Brands at Anheuser-Busch. “But we’ve also got something else exciting in store to keep the spotlight on this issue – all we need is our fans actual diplomas to make it happen…”

Any college graduate over the age of 21 can make a $100 by offering to rent their original diploma to the brand, with a promise to return it in the exact same condition. Participants fill out a diploma rental agreement and the brand will send a pre-paid envelope to mail back the diploma.

You can also post a video showing how you would celebrate if all your loans were paid off. Complete the submission by showing off the Natty Light logo in the video and inserting #NattyStories, #Contest and #2020 when its posted to social media.

Natty Light will be accepting #NattyStories entries through March 29th, 2020.

Categories
Beer

Coors Light Promotes Puppy Love By Helping To Pay For Dog Adoption Fees

Dogs and beer. Arguments can be made that both are ‘man’s (or human’s) best friend.” However, why choose when you can have both? Just ask Monica Mathis. Motorworks Brewing recently reunited her with her dog, Hazel, via its Citra Cruiser.

Coors Light must agree because instead of being worried about having a special someone to cuddle up with this Valentine’s Day, the Golden, CO brewery is encouraging consumers to spend the day adopting a dog. In return, they will help pay fees for 1,000 dogs adopted between now and February 21.

“Cuffing Season is a major cultural trend and poses tension for our younger drinkers, as they navigate the stress of finding someone to spend the cold months with,” said Chelsea Parker, Marketing Manager at Molson Coors. “With almost half of millennials planning to stay in on Valentine’s Day, we wanted to help empower people to savor the day with Coors Light and a dog by their side.”

Anyone of legal drinking age who resides in an eligible state and adopts a dog between February 4–21, 2020 can have Coors Light help cover their adoption fees. Eligible participants can text “COORS4k9” and a picture of their adoption receipt to 28130. After review, the first 1,000 eligible participants will be given $100 to apply toward their adoption fees. Go here for more details.

Categories
Alcohol Beer Brand Cravings Sweets

These Boozy Chocolates Are What You Need To Get Through The Holidays

Christmas is fast-approaching with retailers being swarmed by mobs of holiday shoppers. If you’re like me, you probably wait until the last minute to grab gifts, wrongly assuming a strategic edge. No matter your approach, finding the perfect presents can be a tad stressful. New babies tend to pop out yearly and shoe sizes grow quicker than heavy snowfall. It’s worth it of course, few things bring more joy than the smile on a loved ones face after receiving the perfect gift. 

Furthermore, along with joy, the holiday season always offers treats to help take the edge off. Spiked eggnog is an obvious favorite. Rum cake is another. For true sweet and slizzard spirits, boozy confections are definitely this year’s go-to. These clever creations contain enough alcohol content to give your Santa hat an extra lean. Below are a list of boozy chocolates that are sure to get you through the holiday hooplah:

1. Cognac Pine Cone

andSons’ Cognac Pine Cones are crafted to be the perfect balance of French Delamain and 61% dark chocolate ganache. Two pieces come in each box at a retail price of $15.50. 

2. Eggnog Snowmen Box

Hand-painted with care, andSon’s Eggnog Snowmen Box offers a fun take on a holiday confection. Each snowman is made with Tahitian vanilla eggnog white chocolate ganache, nutmeg and a touch of rum. Try taking a bite of one and saying that three times fast. You have the option of purchasing a box set of 6 or 13 at $19.50 and $39.50 respectively.

Photo By tomsgroup.com for Anthon Berg

3. Anthon Berg Liquor Bottles

Featuring a wide selection of premium liquor brands like Remy Martin, Cointreau and Grand Marnier, there’s no better companion for your holiday sweet tooth. These miniature bottle shaped treats are made with delectable dark chocolate and have an alcohol content that ranges from 2.5%-5%. A box of 16 bottles will run you just under $25.

Photo by butlerschocolates.com for Butlers Chocolates

4. The Cocktail Menu by Butler’s Chocolates

These cocktail inspired chocolates are sure to leave you shaken, not stirred. Including 8 varieties of popular cocktails like Espresso Martini, Classic Gin Martini and Whiskey Sour. You can be the life of the mixer with this Great Taste Award winning box for just $20.  

Photo By worldmarket.com for Guinness

5. Guinness Liqueur Chocolate Pints

What better way to show your love for beer than with these pint-sized Guinness liqueur-filled candies? Crafted in Ireland, each piece is 2.29oz and made with delicious dark and white chocolate. Grab a round at your local World Market for under $10. 

Photo By thevermontcountrystore.com for Haute Fudge

6. Baileys Irish Cream Fudge Sauce

This 10 oz jar of creamy delight comes packed with Dutch cocoa, sweet butter and Baileys. It’s the perfect topping for holiday desserts like ice cream and cake. True chocolate fiends can enjoy it by the spoonful for $12.95.

Photo By thevermontcountrystore.com for Poire Williams

7. Poire Williams Pear Chocolate Liqueurs

Why dip your fruit into chocolate sauce this holiday season when you can have fruit shaped chocolate with a saucy interior? This pear-shaped dark chocolate is filled with Poire Williams Brandy which is distilled from Bartlett pears, a unique pear liqueur known for its intense flavor of sweet, ripe pears. Each gift box is just $17.95.

Photo By amazon.com for Jack Daniels

8. Jack Daniels’ Chocolate Bar

This chocolate bar is pretty self explanatory. Made with Swiss milk chocolate, you can have your syrupy choice of Jack Daniels’ Black Label or their sweeter Tennessee Honey for $10.95.

As you can see, your sweet tooth is covered this holiday season. If you’re still trying to figure out a holiday gift for those special someones, look no further than these selections of boozy confections. Getting chocolate wasted will take on a whole new meaning this Christmas.