Categories
Film/Television

Someone Recreated The Nasty Patty From ‘Spongebob’ And It Went Viral

Fans of SpongeBob Squarepants may remember the first appearance of the Nasty Patty, a disgusting burger designed by the titular SpongeBob and his boss Mr. Krabs to fend off a fake health inspector trying to score free food. A creative individual decided to turn the grotesque menu item into a real-life burger, complete with the same visually nauseating aesthetic.

SpongeBob fan Danny Jay Do posted on his Facebook a side-by-side shot of his Nasty Patty. Do made a turkey burger he crusted in pea snap crumbs and topped it with a goat cheese and garlic aioli, a pea turkey gravy, Swiss chard veins and leaves, and sandwiched everything in between cranberry brioche buns baked by his sister.

Definitely a far cry from the original set of ingredients: Volcano sauce, seahorse radish, toenail clippings and fried with old gym socks.

Posted last Friday, the image went viral, garnering more than a thousand reshares through the platform. Do even went as far as shouting out viral YouTube pop culture chef Binging with Babish hoping the creator would have eyes on the sandwich.

Fingers crossed, my friend. Wonder if this talented young man has any other burger creations in the books?

Feature Image Courtesy of @DannyDoIt
Categories
Film/Television Packaged Food Sweets

SweeTARTS x Wonder Woman Collab Releases Golden Rope Candy

While we may be months away still from the premiere of the new Wonder Woman movie, our excitement for the next installment in the series is getting us through these past melancholic months. Luckily, there’s a bit of a reprieve in the interim of that wait. In a collaboration between SweeTARTS and Wonder Woman 1984, the candy brand has released a limited time new treat inspired by the upcoming DC Comics film.

SweeTARTS Golden Ropes are golden strings of tropical-flavored licorice rope that boast the signature flavor of SweeTARTS in the center. The candy snack was inspired by Princess Diana’s legendary Lasso of Truth, given to her before leaving the mythical island of Themyscira. The lasso’s power compels anyone bound by it to tell the absolute truth, making it an essential tool in Wonder Woman’s mystical arsenal

You can find them now on grocery store shelves in the candy aisles in anticipation for the upcoming comic book movie. Wonder Woman 1984 is tentatively set to release this August, though that premiere may be moved depending on the state of the world.

Categories
Culture Film/Television Theme Parks What's New

Disneyland’s New Avengers Campus Food Lineup Was Just Released

Disneyland just announced the opening date of their new Avengers Campus, a section of the California Adventure theme park dedicated to all things Marvel.

With the announcement of the superhero area, which opens on July 18th, came a sneak preview of the different food options that will come in the park. Each of them is packed with all of the eye-catching, Instagram worthy treats you would expect from Disney, but with some unique and interesting twists as well.

The big restaurant in the area is the Pym Test Kitchen, which will focus on making foods in both giant and little sizes. We knew about this dining area beforehand, but we’re getting a look at some of the foods it will be selling for the first time.

An item that veers on the more shocking end is this Not So Little Chicken Sandwich. Think a German schnitzel-sized cut of chicken breast, but with flavors like teriyaki and red chili sauces slathered on top. The bun-to-cutlet ratio on this sandwich is pretty comical upon first glance.

Other items in the Pym Test Kitchen include a pasta dish made with Impossible Foods meatballs, both in giant and tiny form, served inside of a giant spoon with a tiny fork.

There’s also giant pretzels and elongated “Pym-Nini” sandwiches that you can order by the portion, or take an extra-long one for the whole squad to share.

 

View this post on Instagram

 

An early look at Avengers Campus eats!!! An yes, even though it’s not pictured, THEY WILL HAVE SCHWARMA! • Picture 1 – Terran Treats on the Avengers Campus features a menu of intergalactic eats, including colorful Sweet Spiral Ration Churros with unique flavors. • Picture 2- Pasta under giant vegetarian meatballs served in an oversized spoon with a tiny fork. • Picture 3 – Dubbed Experiment No. EE90, the “Not So Little Chicken Sandwich” is a fried chicken breast with teriyaki and red chili sauces, pickled cabbage slaw and crispy potato tots. We have all the info as a swipe up in our story! • Looks like the eating is going to be good! We’ve got even more pictures of new food in our post on the food (link in bio)! All picture credits and info to Disney.

A post shared by FoodAtDisneyland (@foodatdisneyland) on

Another eating option in the Avengers Campus is called “Terran Treats,” and it focuses on vibrant and eye-catching eats of all kinds. The only items we know about so far from here are a “Cosmic Cream Orb,” which is a creampuff stuffed with purple raspberry cheesecake mousse, and “Space Ration Churros.” These spiral-shaped churros come in the colors of the six Infinity Stones from Marvel and Avengers lore.

In a nod to the 2012 Avengers film, Disneyland has also confirmed that there will be a shawarma cart inside of Avengers Campus, serving up standard shawarmas with protein options like chicken and falafel.

We’ll obviously know a lot more details about the full food lineup when the park opens in July, but for now, the options that we’re seeing are definitely tantalizing.

Categories
#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
Fast Food Film/Television Sweets

Rick and Morty Doughnuts Arrive At Krispy Kremes In Australia And New Zealand

Photo courtesy of Krispy Kreme Australia

Grandfather and grandson duo Rick and Morty have traveled through countless dimensions over the past four seasons of the series and now they’ve found themselves at Krispy Kreme Doughnuts. In the dimension this article is written in, Krispy Kreme Australia has released an entire menu of Rick and Morty-themed doughnuts.

Based on the groundbreaking Adult Swim animated series, the special edition doughnuts not only come in unique flavors based off the television show, but also some pretty sweet packaging.

Photo courtesy of Krispy Kreme Australia

Customers will find a Strawberry Smiggles Doughnut, Simple Rick’s Wafer Cookie Doughnut, and a Pickle Rick Doughnut. The chain is also offering a Fleeb Juice Shake to round out the zany new collaboration all served within a limited edition doughnut box.

The Krispy Kreme x Rick and Morty collaboration will only be available at participating locations in Australia for a limited time. Fans, make sure to get your hands on a portal gun, or drive to your nearest location if you want to cop a doughnut. Hopefully in another reality, Krispy Kreme releases this in the US.

Categories
Culture Entrepreneurship Film/Television Food Trucks Hit-Or-Miss

How Getting Fired Reignited Roy Choi’s Flame For Cooking and Lead To The Kogi Truck’s Success

Famed Los Angeles-based chef Roy Choi was a recent guest on Talib Kweli’s burgeoning podcast “People’s Party.” They discussed a range of topics which included Choi’s upbringing, hip-hop’s contribution to his culinary journey, as well as the importance of community. Likening the overly-corporatized world of food to that of music industry major labels, it took being fired from celebrity hot-spot Rock Sugar to reignite Choi’s flame for cooking. He recalled his sudden “writer’s block” while preparing for the restaurant’s opening:

“I became a deer in headlights [everything], almost like I had amnesia. I woke up and couldn’t remember almost everything I was very proficient at. Like if you were to wake up and not know how to rhyme.”

Choi’s dismissal was a blessing in disguise, resulting in a slew of successful independent ventures like Chego!, A-Frame, Commissary, POT, LocoL and well-known catalyst Kogi BBQ. That’s Kogi with a “hard G,” by the way. Shedding the corporate chains allowed Choi to engage his dormant creative spirit. It also helped to inspire an evolution in the food world, with many others following suit into the great food truck unknown

What separated this new school of culinary adventure seekers was the ability to reconnect with the everyday person. An industry once divided between fine dining and mom and pop spots was now experiencing a renaissance as fantastic fusions entered the fray. This freshly found zeal flooded the streets of Los Angeles, overtaking a land once occupied solely by Latino taqueros. With respect to LA’s OG food truckers, Choi admits his initial unease:

“I was always torn between it because for us, there was a whole life and generation before this modern food truck movement. And that’s the culture of the Latino taqueros, especially in Los Angeles. And I think it’s really important to respect your elders and the generation before you and really pay homage to the work that they did for the streets.” 

For Choi, the first bite is key. Without all of the various attractions of a traditional restaurant, a food truck’s first bite determines its success. Going beyond mere business exploitation, there has to exist a real love for the food and respect for the street culture connected to it. “If you don’t love the streets, I don’t see how your street food will evolve or be a success,” Choi says.

Believing money to be merely one ingredient in the recipe of life, it’s the connection to community and communion that has fueled Choi’s creative spirit. These are the pillars he’s built each of his ventures upon. Moving ever-forward while never forgetting the root of his inspiration, Choi further accentuates:  

“Those are the cornerstones of Kogi; hanging out in the parking lot, watching the sun go down, watching the street lamps go up, sharing with each other, talking to each other, going out of your way to be considerate and kind to each other, and still represent the streets.”

Check out Choi’s interview with Talib Kweli on People’s Party to hear more in depth about his growth, current beliefs, and future goals.

Categories
Celebrity Grub Film/Television News What's New

Action Bronson Just Turned Ice Cream Into Fine Dining

Up until this point, Action Bronson’s three collaborations with NYC’s Morgenstern’s Finest Ice Cream have all been one-off flavors that saw no wider release beyond the event they were featured at. This is far from the case in the pair’s newest drop, a behemoth pack of ice cream flavors and sandwiches deemed the F*ck, That’s Delicious Holiday Package. 

The rapper/chef, hot off the release of his latest EP, Lamb On Rice, is no stranger to wild ice cream flavors. Back in 2017, he starred in a Munchies video where he proclaimed to be making the greatest ice cream ever: a vanilla ice cream mixed with toasted marshmallows and dark chocolate covered graham crackers. Now, while the flavor was certainly delicious, for “the greatest ice cream ever” it seemed a bit, well, vanilla.

This pack is anything but, however, consisting of seven treats that could only be from the mind of one Bronsolino, with ingredients like Charred Chocolate Eggplant Ice Cream to fried Brazil nuts. Check the details for each below.

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Other items included in the pack include a F*ck, That’s Delicious and Morgenstern’s branded t-shirt and hat.

Seeing as the run will be limited to 500 packs, this ice cream will run you a larger check than most — $233 to be exact. Just think of it as the world’s first designer ice cream if you need some impulse purchase validation.

The F*ck, That’s Delicious Holiday Package is available for pre-order or in-store pickup at www.morgensternsnyc.com, and orders will be shipping out on the weekly starting next week. 

Categories
Film/Television Packaged Food Sweets

Star Wars x Nerds Collaboration Has Us HYPED For ‘The Rise Of Skywalker’

With Star Wars: The Rise of Skywalker premiering near the end of the month, fans are hungry for the final installment of the Star Wars saga. For those wanting something to satiate their sweet tooth in the weeks to come, Nerds Candy has just revealed a new Star Wars collaboration has just hit stores.

The new flavors ask you to pick between the opposing spectrums of the Force manifesting in Light Side Raspberry or Dark Side Cherry. They come in Nerds Rope, Big Chewy Nerds, or Original Nerds.

Big Chewy Nerds boasts a chewy center that’s covered in a Nerds candy shell.

You can find the new Star Wars themed Nerds at mass market, grocery, and convenience stores nationwide.

Star Wars: The Rise of Skywalker hit theaters nationwide on Friday, December 20. It’s said to bring an end to the legendary Skywalker storyline in the main series, though we can probably expect more installments from the universe in the not-too-distant future.