celebrity chef Archives - Page 12 of 18

Cult Merlots shine at Napa Valley Film Festival’s homage to “Sideways”

Wine tasting panel taught by MaryAnn Worobiec of Wine Spectator Magazine

In honor of the film, “Sideways,” which romanticized wine tasting, elevated Pinot Noir, and looked askance at Merlot, this year’s Napa Valley Film Festival held a special Merlot Panel, as well as a Merlot Tasting event called “We’re Drinking Merlot!”

Sean Quinn, NVFF Wine Manager

The panel was moderated by Sean Quinn, the NVFF Wine Program Manager, and included panelists Jim Laube (Editor, Wine Spectator magazine), Tom Rinaldi, Chris Carpenter (Winemaker, La Jota), and Hailey Trefethen (Trefethen Family Vineyards). Warming up the well-helled crowd was the “How to Taste Like a Pro” seminar presented by MaryAnn Worobiec, Senior Editor of Wine Spectator magazine. These events honor not only the role of merlot in the film “Sideways“, also the positive impact that “Sideways” had on the increase in quality and palate of today’s Merlots.

The Rutherford Hill team

La Jota

Sheldon Richards of Paloma Vineyard

Holly Horton, Provenance Vineyards (2010)

Freemark Abbey 2012

La Jota

O’Brien Estate 2011

MTGA

Kara’s wine-influence chocolate cupcakes

Miner Family winery

DARK DINING at Joya’s Chefs Table

Recently TasteTV had the pleasure of hosting a special Dark Dining event (www.SFDark.com) at Joya Restaurant and Lounge in Palo Alto, California, home of Stanford University and a multitude of tech startups.

The Dark Dining event was at the Chef’s Table of Executive Chef Fabrice Roux, of Joya. Fabrice is a very talented chef who has worked for years in San Francisco, France, Las Vegas, and other locales. Joya under his cooking has become the culinary hot spot of Palo Alto.

Fabrice prepared four courses for the dinner party, however he went even further by making each course actually 3-4 different items. As the diners were not able to see their food, this allowed him to challenge their tasting abilities in guessing the ingredients, textures, and finally, the dish. It was a delightful opportunity for the diners to talk with directly, as well as with each other… without being able to see a thing.

Wines served as pairing were Charles Krug Chardonnay, 2012 Sokol Blosser Willamette Valley Pinot Gris, Victor Vineyards Lawson Ranch Chardonnay, and for dessert the Chocolate Shop Sparkling Wine (“red wine with chocolate notes and festive bubbles”).

CHEF FABRICE ROUX’S DARK DINING MENU:

First Course (“Amuse Bouche”)

brentwood sweet yellow corn soup shooter parmesan cheese organic popcorn

Second Course

bay scallop aguachile ceviche/ chorizo corn dog cheese mustard sauce/ caramelized apple and morcilla

Third/Main Course

pan seared walu served with roasted spaghetti squash / mary ‘s rocky junior chicken breast served with chow mein jerk sauce/ roasted pork filet mignon with spaghetti cuban sauce

Fourth/Dessert Course

Deep fried arroz con leche with dulce de leche caramel / chia mango parfait with cilantro / molted chocolate cake with black berry

Nominees and Honorees Announced for 6th Annual TASTE AWARDS

The TASTE AWARDS Committee and TasteTV are pleased to announce this year’s Nominees and Honorees for the 6th Annual TASTE AWARDS.

All Finalist Nominees were voted upon by the members of the Academy of Media Tastemakers. Honoree Award Winners were selected by the TASTE AWARDS Committee. To view the full list, go to the site www.TheTasteAwards.com

In addition, Viewers Choice voting for selected categories has also begun. To vote, go to the site.

Selected Award Winners will be announced in a private reception in December in San Francisco. All winners will receive their awards on January 15th, 2015 at a Red Carpet Awards celebration in Hollywood. Lifetime Achievement Awards and other Special Awards will also be presented to valuable contributors to the industry.

This year’s Celebrity Presenters include P. Allen Smith (PBS, Syndicated stations), Alie & Georgia (Cooking Channel), Bobby Bognar (History), and more to be announced.

NEW EVENTS THIS YEAR:

– Taste Hall of Fame Dinner scheduled in Hollywood on January 14th

– Poolside Brunch in Beverly Hills on January 16th

– Tastemakers Summit & Panel

The TASTE AWARDS are the premier awards celebrating the year’s best in Food, Fashion, and Lifestyle programs on Television, in Film, Online, and on Radio. The Awards have included appearances by stars, celebrities, producers and executives from networks and platforms such as the Food Network, the Style Network, Bravo, the Cooking Channel, TLC, Discovery, Lifetime, E! Entertainment Television, PBS, NBC, ABC, the CW, HGTV, the Travel Channel, HD Net, Hulu, YouTube, Sony Pictures, Dreamworks, The History Channel, Bio, iHeart Radio and more.

Tips from the Chef: Ryan Scott on how to be a Chef

Celebrity Ryan Scott of “TOP CHEF Season 4” and ABC Network’s “Food Rush” gives tips on how become a chef.

View on Hulu

Recipe – How to Make Nudi Cheese Pasta

A recipe for Italian “Nudi” cheese pasta, as made by celebrity Chef Miriam Russell-Wadleigh at Piacere Restaurant in San Carlos, California. Excerpt from “TASTEABLE: California” television series.

Watch video on HULU:

Award Winner Profile: Food Wishes shares Secrets to Online Success

HE HOSTS AND PRODUCES “FOOD WISHES,”
HAS WON MULTIPLE TASTE AWARDS,
HAS MILLIONS OF VIEWERS AND BLOG READERS,
AND HAS EXPANDED HIS ONLINE VIDEO COMPANY TO COMPLETE PROFITABILITY

An Interview with “Food Wishes” CHEF JOHN MITZEWICH

QUESTION: John, what exactly is Food Wishes?

CHEF JOHN: Food Wishes is the name of my show on YouTube, which features more than 800 video recipes.

The concept is a show based on the “food wishes” of the viewers, as in, “I wish I could make a great pizza at home.”

Q: How did you come up with the name?

CJ: When I first started I worked with a few friends on a site called “Wish Upon a Stove.” When I went off on my own, I changed it to “Food Wishes.”

Q: How many recipes a week do you prepare?

CJ: I film 2 or 3 new video recipes every week.

Q: So, where do you get the ideas for the recipes?

CJ: The viewers’ own “food wishes!”

Q: Do you create them all, or do you use other recipe sources?

CJ: Some I create, some are inspired by things I see online, or viewers send in recipes.

Q: You were primarily on YouTube. Did you initially decide for this to be your main platform?

CJ: When I started, YouTube was the only video hosting site I actually knew about. But then I discovered the large food community there, and they discovered me, and that’s been the main platform since.

Q: How many viewers do you usually have on YouTube?

CJ: We get over 3 million views a month.

Q: Wow, any tips for aspiring YouTube stars?

CJ: Your content has to be entertaining, but it’s really all about quantity. You have to produce lots of content, like 2-3 videos a weeks for a couple years if you want to build a large audience.

Q: But now you are also on AllRecipes.com. How did that come about?

CJ: They approached me regarding a partnership, and it ended up being a perfect fit. We have the same missions: get people to discover the joys of cooking at home, provide them with all of the necessary (and fun) tools and inspiration to create great meals.

www.FoodWishes.com

EXCERPTED FROM THE SEPIA REPORT

NEW IDEAS FOR A NEW WORLD