Alcohol Celebrity Grub Drinks

Snoop Dogg Breaks Guinness World Record For The Largest Gin & Juice Cocktail

Snoop Dogg is known for his timeless hit Gin & Juice, but you’d need to be on some heavy thirst to be sippin’ on this world record version that he recently was a part of.

His colossal cocktail broke a Guinness World Record when it was debuted at this year’s Bottlerock Festival in Napa Valley, CA. Snoop called in the squad to make the massive mixed drink, including Top Chef winner Michael Voltaggio and rapper Warren G.

They utilized 180 1.75-liter bottles of gin, plus 156 1-litre bottles of apricot brandy and 28 3.78-liter jugs of OJ to construct the gargantuan gin & juice. That’s over 132 gallons of boozy beverage, for those counting. There was also a giant straw, pink umbrella, pineapple, and a whole watermelon speared through a sword as a garnish.

Gin and juice world record.

A post shared by snoopdogg (@snoopdogg) on

Guinness is dubbing the feat as the “World’s Largest Paradise Cocktail” since gin & juice falls under that category. There doesn’t seem to be a general cocktail record, though, so Snoop’s creation technically has that title as well.

While the crowds at Bottlerock clamored for a taste of the world record beverage, it was reserved for VIP attendees, who got to try it alongside Voltaggio’s Jamaican jerk chicken.

The Doggfather’s feat comes 25 years after his hit song featuring the drink debuted, making the Bottlerock achievement almost like a party on the west coast to celebrate the occasion.

Celebrity Grub Features Health

Celebrity Chefs Unite To Create An Elevated Vegetarian Feast [PHOTOS]

Man, I love watching celebrity chefs in action. Years ago, it was through binging reality cooking shows on my laptop. Recently, however, I was privileged enough to see some of my culinary idols work up close.

At the recent All Star Chef Classic, some of those idols chefs Richard Blais (Juniper & Ivy), Michael Voltaggio (ink.well), Josef Centeno (PYT), Amanda Cohen (Dirt Candy), and Wylie Dufresne (Du’s Donuts) came together to headline a stadium full of hungry Angelenos where they prepared a multi-course vegetarian feast.

Held at the Event Deck at LA Live, the five-course meal featured each chef’s take on elevated treatment of vegetables, paying homage to the growing popularity of plant-based dishes as of late.

Each chef was tasked with creating an amuse-bouche, a main course, and an alcoholic pairing for their meal. Below are some photos capturing the events of the first dinner of the Classics.

Left to right: Chefs Dufresne, Voltaggio, and Blaise.
Amanda Cohen’s confit carrots.
Michael Voltaggio crafting his sunflower seed risotto milanese.
Josef Centeno’s castelfranco and sprouting brassica salad.
Wylie Dufresne hard at work.
Michale Voltaggio’s beet shank and sunflower seed risotto.
Richard Blais demonstrating his spring onion and ricotta dumpling course.
Amanda Cohen preparing to demonstrate her vegetable course.
Wylie Dufresne’s frosted donut dish.

Somewhere in my dream journal regular journal is a bucket list featuring some of these very chefs, where young me dreamt of trying their cooking once before dinner reservation in the sky. Now, not only do I get to check off some of those names (looking at you, chef Dufresne) I can say I enjoyed one of the best vegetarian meals of my 20-something year old life.

Even though I’m a meat eater at heart, I have to say this dinner actually made me forget about my carnivorous cravings — at least for those three hours that I was there.


Union Restaurant’s Third Anniversary Brings Out All-Star Lineup Of Chefs

Three years ago Union Restaurant opened its doors in the heart of Old Town Pasadena.

Acclaimed Chef Bruce Kalman and Co-Owner Marie Petulla conceptualized and created the popular Southern California establishment that specialized in Italian-influenced farm-to-table cuisine.

“I wanted to create a small neighborhood restaurant that was sustainable, that embraced the community, worked with local farmers, and everyone in Pasadena,” Petulla told Foodbeast.

With Chef Kalman creating the menu, a restaurant was born on March 8, 2014.

Chef Kalman and Petulla come from very different viewpoints. Herself, from the front of the house and Bruce from the back of the house.

In the early days of Union they would approach different problems in different ways, and it took them a bit of an adjustment period to understand each one’s perspective and allow themselves to be challenged by one another.

In the end, our vision was the same, said Petulla.

To celebrate the three-year anniversary of Union Restaurant, Chef Kalman invited a few close friends and chefs he met throughout his professional career to help create a special menu for the anniversary dinner.

Joining Chef Kalman for this one-night event was acclaimed chef Brooke Williamson of Playa Provisions…

…Executive Chef Nick Shipp of Upper West Restaurant…

…Duff Goldman, owner of Charmed City Cakes and host of the Food Network series Ace of Cakes

…and Michael Voltaggio of ink. and the winner of Top Chef season six.

This all-star lineup of chefs kicked off the night with a quick rundown of the dishes they were making. The short, but essential meeting touched upon minute menu changes and what they expected from each other as well as the sous chefs and wait staff.

Then, the dinner kicked off.

Like an endless waltz of knife work, mixing, seasoning, and plating, the chefs were united in uncanny harmony.

The smells emerging from the bustling kitchen were so heavenly, I could have sworn even my camera began salivating.

Each chef was in charge of their own dishes, created in their own respective styles and techniques, but were more than happy to shift gears and assist their colleagues at a moment’s notice.

Chef Kalman told us, “I wanted to organize a celebratory dinner and thought it would be great to bring in some of my good friends who are amazing chefs.”

Cause everything’s better with friends, he said.

As the chefs worked tirelessly, the restaurant began to swell with hungry and excited patrons. Soon enough, the crowd was wall to wall, testing the integrity of containment like a child’s water balloon on the hottest day of summer.

Finally, the moment that was three years in the making had finally arrived: the first dish of the night was ready.

The entire restaurant raised their glasses to Chef Kalman and Marie Petulla. Celebratory words were exchanged and cheers rung through the four brick walls of Union Restaurant.

Now, there were many courses throughout this dinner, all of which were the pinnacle of Italian and American fare.

This, however, isn’t about the food.

Union Restaurant’s anniversary dinner was about the community.

The restaurant known best for incorporating produce and ingredients from local areas, celebrated a milestone by bringing together a community of chefs, friends, and colleagues. Yes, on this night, every essential element came together and formed a perfect union.

Celebrity Grub Hit-Or-Miss Nightlife

Chefs Give Simple Valentine’s Day Cooking Hacks For The Average Guy

With Valentine’s Day approaching, bros might be scrambling to make reservations at high-end restaurants, trying their best to impress that special girl in their life.

Dinner at a nice restaurant is a great idea, but there’s also the other side of it, where you can be more hands-on and opt for a home-cooked meal instead.

I know what you’re thinking, “Pressure!” but it doesn’t have to be that stressful, I promise.

While at their new restaurants inside the new MGM National Harbor in Oxon Hill, Maryland, we had a chance to ask some of the best chefs in the world to help us guys out a bit.

A veritable who’s who in the culinary world, Bryan and Michael Voltaggio, Marcus Samuelsson, and Jose Andres all chimed in with some Valentine’s Day dinner tips for the average Joe like you and I. With their romantic cooking expertise on your side, putting together an amazing Valentine’s Day meal doesn’t have to be so nerve wracking.

First off, they all basically said that simplicity, along with togetherness are major keys. I know we can make that happen.

Check out what each chef had to say and make that special night as memorable as possible:


Michael Voltaggio – Voltaggio Brothers Steakhouse, Top Chef Masters

Photo by Isai Rocha/Foodbeast

“One of my tips for Valentine’s Day — this is going to sound really dorky and cheesy — but, go to Trader Joe’s and get some pizza dough — or make pizza dough if you have time — have all the toppings out, and have fun just making a pizza together. The experience of making something together is more romantic than making food for someone.

If you’re a chef, and you know how to [twirl a pizza], you can think about that movie, ‘Ghost,’ do that with pizza dough. It works.”


Bryan Voltaggio – Voltaggio Brothers Steakhouse, Top Chef Masters

Photo by Isai Rocha/Foodbeast

“Along the same lines, cooking together rather than for somebody. If two people are cooking, divide the menu and bring something together to the table. One’s doing a simple salad, one’s doing something as simple as a steak, but you’re both having some involvement.

If you really want to cook for someone else, pay attention to what they like. Cook for someone else, not for yourself.”


Marcus Samuelsson – Marcus, Top Chef Masters

Photo by Isai Rocha/Foodbeast

“Engaging and doing something together. You want to eat something with your hands. Maybe you want to cook the first course together. You can do strawberries dipped in chocolate, as long as you eat them together. Maybe you can do pasta as a first course. Have one piece of steak you share together so it doesn’t have to be so heavy.”


José Andrés – Fish by José Andrés, Iron Chef America

Photo by Isai Rocha/Foodbeast

“Romanticism is very much a state of mind. There’s nothing less romantic than a sink full of pots that you have to clean after. If you want to be romantic, make sure you make the most with the least. Romanticism in this case is having enough time to look at the person you love, as many times as you can, deep in their eyes, and that means making sure your sink is empty, so you have more time to do other things.”

Celebrity Grub

Watch Top Chef Michael Voltaggio Read One-Star YELP REVIEWS


Chef Michael Voltaggio is known for a lot of things. He’s been a winner on Bravo’s Top Chef, he’s referenced on other TV shows, he’s a published author and his madly popular restaurant ink does most everything BUT get one-star Yelp reviews.

But you know Yelp, there always those cringe-inducing outliers and the circle jerk Yelp Elite that loves to give their input. As part of our original series Popular Chefs Read 1-Star Yelp Reviews,  we asked Chef Michael to sit down at his restaurant and read some of the more ridiculous 1-star Yelp reviews his highly rated restaurant got:


New Oreo Hack Series Spawns Oreo Nachos, Oreo-Crusted Chicken Tenders, and Lemon Oreo Cocktails


You can dip them in milk, eat them cookies or creme filling first, or even dump peanut butter all over them. But what if you could do Oreos the way an expert chef would do Oreos? For its ongoing “Snack Hack” series, Oreo asked celebrated L.A. chefs Roy Choi, Michael Voltaggio, and Nguyen Tran to create some simple, innovative, and of course, Oreo-based hack recipes, with pretty freaking spectacular results.


Each recipe in the series is meant to be quick, simple, and reflective of the chef who concocted it. Choi’s “Midnight Hack,” for example, draws on late night food truck munchies to create a Golden Oreo cookie and panko-breaded chicken tender served with banana ketchup. Voltaggio’s sports fanatic-driven oeuvre pairs crushed Oreo nachos with shandies made from strained Lemon Oreos.


Tran’s creation draws from impulsiveness. His video demonstrates how a quick trip to the convenience store eventually turns into an Oreo bread pudding made from diet cherry soda and a pound cake.


Check out all the videos below for the simultaneously most stoner-friendly and bougiest Oreo recipes you will ever see. All text recipes can be found on the individual video pages, along with several more fan-submitted recipes on the official Oreo tumblr.