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Food World's Emmy Awards and More News

Food World's Emmy Awards and More News

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In today's Media Mix, the worst restaurant experience ever, plus the secrets of wine lists

The food world did not win big this year.

Check out these headlines you may have missed.

Emmy Award Winners: Sad news: Top Chef didn't win an Emmy this year. Good news: Bourdain and others did last week. [Emmys]

Secrets of Wine Lists:Apparently, it's totally fine to judge a wine by its label. Here are some tricks on how to do it right. [Food 52]

The Worst Restaurant Experience Ever: Some pretty terrible stories are popping up on this reddit thread, including one person dining at a heroin ring fronting as a restaurant. Oops. [Reddit]

Man Kicked Out of the Farmers' Market: Turns out, carrying a live chicken through a farmers' market is a major no-no. Who knew? (Apparently it was meant to protest the open-carry gun law in the area). [WBAY]

Whisk, Tastemade Announce Partnership to Enable Shoppable Recipes on Samsung Family Hub Refrigerators

Whisk, the food technology platform that simplifies the food journey from recipe inspiration to meals on the table, today announces the addition of Tastemade, a modern media company that engages a global audience of more than 300 million monthly viewers and that creates award-winning lifestyle video content, to the Whisk Ecosystem, enabling shoppable recipes and Tastemade recipe content on the Samsung Family Hub line of refrigerators. (Graphic: Business Wire)

Whisk, the food technology platform that simplifies the food journey from recipe inspiration to meals on the table, today announces the addition of Tastemade, a modern media company that engages a global audience of more than 300 million monthly viewers and that creates award-winning lifestyle video content, to the Whisk Ecosystem, enabling shoppable recipes and Tastemade recipe content on the Samsung Family Hub line of refrigerators. (Graphic: Business Wire)

SAN FRANCISCO--( BUSINESS WIRE )--Whisk, the food technology platform that simplifies the food journey from recipe inspiration to meals on the table, today announces the addition of Tastemade, a modern media company that engages a global audience of more than 300 million monthly viewers and that creates award-winning lifestyle video content, to the Whisk Ecosystem. The partnership enables shoppable recipes on the Tastemade website through Whisk, and also brings Tastemade’s Struggle Meals and Make this Tonight content to the Whisk platform as community, recipe, and video content.

Consumers who have Samsung’s Family Hub refrigerators in their kitchens are able to access Tastemade content and recipes directly from the screen, further solidifying Whisk’s mission to make good food content accessible from the home, grocery store, or online. Additionally, Whisk now powers Tastemade’s shoppable recipe capabilities on the Tastemade website and their SMS shoppable recipe collaboration with Walmart, where users can text a number to receive a Walmart shopping list for any recipe that they view on television.

“The Tastemade partnership with Whisk is a great addition to the Samsung ecosystem, as they share our goal of helping families simplify and enjoy meal preparation,” said John Herrington, Samsung Electronics America, Senior Vice President, General Manager of Home Appliances. “Collaborations like these reflect what makes Family Hub so meaningful for our community: giving families engaging, easy-to-follow meal planning content they can access from the convenience of their refrigerator.”

Tastemade creates award-winning video content and original programming in the categories of Food, Travel, and Home & Design for an engaged, passionate, and global community. Tastemade’s Struggle Meals and Make this Tonight content will be incorporated into the Whisk platform in the form of a featured, public community and collection of recipes and video content. Communities are Whisk’s landmark feature that launched earlier this year, enabling consumers to easily browse, discover, and shop recipes they love from creators they follow. With thousands of recipes shared daily, Tastemade’s communities will be a welcome addition given the loyal fanbase of dedicated viewers who want to learn the specific recipes that go behind the attractive content.

“We’re thrilled to introduce our content on the Whisk platform, which will enable fans of our shows to easily save, share, and shop the recipes that they love in a few clicks,” said Jeremy Strauss, Tastemade’s Head of Business Development. “This partnership extends the deep connection between our fans and our content as Whisk provides a platform to showcase and amplify our recipes via an innovative integration that is Samsung’s line of smart fridges.”

“Access to Tastemade’s quality content both online and in user’s kitchens via the Whisk platform is a gamechanger for consumers,” said Head of Whisk Nick Holzherr. “We know that food inspiration can come from anywhere at any time — in the aisles of the grocery store, while taking stock of what’s already in your fridge, or while online. Whisk makes it easy to take that inspiration from planning to plate with the click of a button, and now Tastemade’s content will be a part of that.”

Tastemade recipes are currently available on Whisk and Samsung’s Family Hub.

Whisk powers the creation, discovery, personalization and monetization of food content online, in-store and at home. Whisk, which was founded in 2012 and acquired by Samsung Next in March of 2019, offers consumers an award-winning food app that can import a recipe from anywhere on the internet, export it to a collaborative and AI-enabled shopping list, and then order for online grocery delivery or curbside pickup from Whisk grocer-partners like Kroger, Instacart, and Amazon Fresh. Whisk partners with the world’s largest retailers, publishers, CPG brands and health companies to help them connect with their consumers and drive product purchases at every stage of their food journey - from inspiration and consideration to purchase and preparation.

The Whisk app is available on Samsung Family Hub devices driving recipe recommendation capabilities via the “Food Genome”, an AI and NLP-enabled map of the world’s food ingredients, their relationships, their nutrition, perishability, flavor and availability that can be matched to the ingredients listed in recipes from any platform and available at local grocery stores. With over 500 million recipe interactions each month, the Whisk Food Genome becomes more robust as the Whisk ecosystem grows, making it attractive to large grocers, food content publishers and grocers publishing food content, alike.

Karen Akunowitz

Karen Akunowicz is the 2018 James Beard Foundation Award winner for Best Chef: Northeast and the 2020 James Beard Award finalist for Best New Restaurant. She is the Chef/Owner of Fox & the Knife enoteca in South Boston, recently named one of Food & Wine’s Best New Restaurants in America 2019.

Chef Akunowicz became a fan favorite when she competed on Bravo’s Emmy-nominated show, “Top Chef” season 13. She has also appeared as a judge on Top Chef Season 16, Top Chef Canada and Season 17 of Top Chef: All-Stars L.A.

Named one of the “21 Badass Women Changing the Food World” she is the Co-Author of the cookbook: Myers+Chang at Home (Houghton Mifflin 2017)

In 2019 Karen opened Fox & the Knife, inspired by her time spent living and cooking in Modena, Italy. Fox & the Knife is a casual and contemporary homage to the food, wine, culture and spirit of that city, all presented with a warm welcome in a high energy atmosphere. Fox & the Knife menu highlights Akunowicz’s flair for the soul-satisfying, graceful Italian food that she honed while working in Italy as a pasta maker and Chef of L’Avian Blu Enoteca. At Fox & the Knife, the bold flavors of exceptional ingredients are expressed through both traditional and modern techniques to introduce new versions of beloved classics.

She has been profiled on CBS Saturday Morning’s “The Dish” series, “The Today Show” and Hallmark Home & Family. Akunowicz has also been featured in national publications such as The New York Times, Entrepreneur Magazine, People, Bon Appetit, Food & Wine, Forbes and Wall Street Journal Magazine.

Moyers, Reasoner Share Emmy Awards for News

Bill Moyers and Harry Reasner won 1974 Emmy Awards last night as outstanding television news broadcasters.

The National Academy of Television Arts and Sciences Awards were announced in a televised ceremony, held in the grand ballroom of the New York Hilton Hotel. Dick Cavett was the host. Awards were given for news and documentaries, children's, religious and other special programs televised March 19, 1973 to June 30, 1974.

Mr. Reasoner was cited for his coverage on ABC News and Mr. Moyers for an “Essay on Watergate,” shown on October 31, 1973, on the Public Broadcasting Service's “Bill Moyers’ Journal” series.

Emmys for outstanding achievements in a documentary program went to two shows, “Fire,” on “ABC News Closeup,” and “CBS News Special Report: The Senate and the Watergate Affair.”

Cited for outstanding achievement in coverage of special events were CBS's “Watergate: The White House Transcripts” and the Public Broadcasting Service's “Watergate Coverage.’

Four Emmys were awarded for outstanding achievement within regularly scheduled news programs. They went to “Coverage of the October War from Israel's Northern Front,” “The Agnew Resignation” and “The Key Biscayne Bank Charter Struggle,” all on CBS, and NBC's “Reports on World Hunger.”

Pamela Hill won a news and documentary directing award for “Fire,” televised Nov. 26.

Three winning documentaries dealing with cultural subjects were ABC's “Journey to the Outer Limits” the syndicated “The World at War” series, and “CBS Reports: The Rockefellers.”

Two interview shows'’ “Solshenitsyn,” a CBS News special, and “Henry Steele Commager” from “Bill Moyers’ Journal” also won Emmys.

ABC's The Runaways,” outstanding informational children's special.

ABC's “Make a Wish,” outstanding informational children's series. The syndicated series “Inside/ Out,” outstanding instructional children's programing.

Writers and performers of Public Broadcasting's “Sesame Street” and Ronald Baldwin, art director, and Nat Mongioi, set director, of P.B.S.'s “The Electric Company,” individual achievement in children's programing.

NBC's “America's Nerve Gas Arsenal,” P.B.S.'s “The Adversaries” and “A Question of Impeachment,” regularly scheduled magazine‐type programs.

Ken Lamkin, technical director of the syndicated “Gift of Tears” and three cameramen, achievement in religious programing.

What the stars will be eating at the 2014 Emmy Awards Governors Ball

Being a TV celebrity has its perks, but when it’s time for the Emmys, getting to share a three-course meal with your fellow stars at the annual Emmy Awards Governors Ball has to be pretty high on the list. We’re only guessing here, but filet mignon must taste better with “Breaking Bad” star Bryan Cranston at the next table.

So what does it take to feed a room full of the biggest stars on TV? 205 cooks, 45 bartenders, 1,500 pounds of filet mignon, 3,800 potatoes, 500 pounds of heirloom tomatoes, 3,800 champagne flutes, 5,000 wine glasses, 5,940 bottles of wine and more.

For the 19th year, Patina Catering will prepare the food for the post-awards bash. This year, under the direction of Joachim Splichal, Patina culinary team leader Alec Lestr and Greg Wiele created a three-course meal highlighting seasonal vegetables with a twist on the classic meat and potatoes.

To start is a grilled peach and heirloom tomato salad with Little Gem lettuce, candy striped figs, burrata, honey Vidalia onions, peppermint, basil, toasted Marcona almonds and fleur de sel.

The main course will be a filet of beef, Witches Finger, Cotton Candy grapes and faux bone marrow made from a hollowed out potato filled with creamy potato puree, zephyr squash, caramelized cippolini and crisp lacinato kale.

“We really wanted to see what produce was available and talk to the farmers in late August,” said Wiele during a Governors Ball preview event hosted by the Television Academy in North Hollywood. “And we wanted it to be colorful to go along with this year’s kaleidoscope of color theme.”

Wiele has been cooking for large events for the past 15 years, but says he has a strategy for not getting overwhelmed.

“We have someone standing by with a cellphone in case we need to make a last-minute run to the market, and I try to look at the entire event on a smaller scale,” said Wiele. “I’ll look at it as 40 parties for 100 people rather than one party for 4,000.”

For dessert, pastry chef Carlos Enriquez wanted something nostalgic, so he created his version of chocolate s’mores with Alunga whipped ganache, torched marshmallow fluff, graham cracker crumble and Inaya chocolate-dipped Pop Rocks. Cellar Door Chocolates, from Louisville, Ky., will also provide a selection of chocolates.

To sip, guests will be served 2013 Beaulieu Vineyard “Maestro Collection” Sauvignon Blanc, 2011 Beaulieu Vineyard “Georges de Latour Private Reserve” Cabernet Sauvignon and 2012 Beaulieu Vineyard “Maestro Collection” Napa Valley Port and NV Muscat de Beaulieu, along with Fiji water.

The 2014 Emmy Awards will air Monday at 8 p.m. on NBC.

If I had to pick one, cheesecake over Brad Pitt, every time. Follow me on Twitter at @Jenn_Harris_

4. Louie, Bobby and Wayne Mueller, Louie Mueller BBQ

(Wayne Mueller, Courtesy Texas Monthly Magazine/Wyatt McSpadden)

Louie Mueller retired in 1974 and died in 1992, but he remains one of the gods of Texas pitmasters. His son Bobby carried on his legacy until his own death in 2008, and now Bobby's son, Wayne – the third generation owner and pitmaster – is keeping the legend alive at one of the best known, most popular, most significant barbecue joints in the country. Bobby took home a James Beard Award for "America's Classics" in 2006, an honor given to regional establishments treasured for their quality food, local character and lasting appeal. Louie Mueller BBQ has been written up in countless national magazines and newspapers and has been featured in several films and TV shows.

Homemade TV Dinner

Classic TV dinner dishes taste better when made fresh. Parsley brings a bright green flavor to meatloaf, which is bolstered by the savory intensity of fried onions. Mashed Russet potatoes are as creamy as ever, but bits of skin give it an earthy depth. Swapping thick green beans for thinner haricots verts, which often come trimmed, results in beans that are tender but not floppy. In prefab frozen trays, the brownies taste like chocolate cake, so I’ve embraced that ethos here with a dessert that’s as fudgy as a brownie but airy like cake. You can buy the aluminum trays online here or at restaurant supply stores or warehouse stores.Mashed Potatoes
2 pounds Russet potatoes (about 2 extra-large), scrubbed and cut into 2-inch chunks
Kosher salt and freshly ground black pepper
⅓ cup whole milk
8 tablespoons cold salted butter, cut in tablespoons

Brownie Cake
1 cup semisweet chocolate chips
½ cup sweetened condensed milk
3 large eggs, room temperature

Green Beans
12 ounces haricots verts, stem ends trimmed
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

¼ cup panko bread crumbs
½ cup crispy fried onions, such as French’s, crushed
2 tablespoons Worcestershire sauce
1/2 teaspoon dried thyme
1 large egg
½ cup finely chopped flat-leaf parsley, plus more
5 tablespoons ketchup
Kosher salt and freshly ground black pepper
1 ½ pounds ground beef (80/20)

1. Purchase six disposable aluminum four-compartment TV dinner trays (9 ½ by 7 ½ by 1 ¾ inches with 30 ounces total capacity). Each should have two small square compartments, one narrow oblong compartment and one large rectangular compartment. If you can fit all six trays on one oven rack, position a rack at the top. Otherwise, position your racks in the top and bottom positions and heat the oven to 400 degrees. Coat one of the small square compartments of each aluminum tray pan with nonstick cooking spray.

2. Start with the mashed potatoes: Put the potatoes in a large saucepan and add 1 tablespoon salt and enough cold water to cover by 1 inch. Bring to a boil over high heat, then continue boiling until a paring knife slides through very easily, about 20 minutes.

3. While the potatoes boil, mix the brownie cake batter: Put the chocolate chips in a large saucepan and set over low heat. When they look soft and melty, gently stir with a whisk until smooth. Remove from the heat and stir in the sweetened condensed milk. While whisking, add the eggs one at a time and beat until smooth. Divide the batter evenly among the greased compartments in the trays.

4. When the potatoes are tender, drain well, then return to the saucepan. Let sit in the hot saucepan for a few minutes to dry out the potatoes, then mash until broken into fluffy bits. Add the milk and continue mashing until smooth. Add the butter one piece at a time, folding gently after each addition to incorporate. Season the mashed potatoes with salt and pepper, then divide evenly among the other small square compartments in the trays.

5. Prepare the green beans: In a bowl, toss the haricots verts with the oil and a generous pinch each of salt and pepper. Divide evenly among the oblong compartments of the trays.

6. Make the meatloaf: Combine the bread crumbs, fried onions, Worcestershire sauce, thyme, egg, parsley, 3 tablespoons ketchup, 1½ teaspoons salt and ½ teaspoon pepper in a large mixing bowl. Stir until well mixed, then break up the beef into smaller chunks as you add it to the bowl. Mix and fold the beef gently with your hand until evenly incorporated. Divide the mixture into 6 even portions, then pat each into a mini 1-inch-thick meatloaf that fits in the large compartments in the trays. Divide and brush the remaining 2 tablespoons ketchup on the tops of the loaves.

7. Put all the trays on the top rack or divide between the top and bottom rack as needed. Bake until the meatloaf reaches an internal temperature of at least 160 degrees, the potatoes have browned spots on top, the green beans are tender and a cake tester inserted in the centers of the cakes comes out clean, 20 to 23 minutes.

8. Garnish the meatloaf, mashed potatoes and green beans with the remaining parsley. Serve hot.

Make ahead:
You can prep the meatloaf mix, green beans and brownie batter in advance, and cook the mashed potatoes and refrigerate the components for up to one day in separate airtight containers. Fill the trays with the components as above and bake for 25 to 30 minutes.
Want to save them for the future? You can fully bake the meals, wrap tightly with plastic wrap and freeze for up to one month. Unwrap, cover the top tightly with foil and bake directly from the freezer for 30 to 35 minutes.

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Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.

TV WILL BESTOW EMMYS TONIGHT Awards, Boycotted by Two Networks, to Be on N.B.C.

Television's Emmy awards will be presented at the World's Fair Music Hall and the Hollywood Paladium tonight.

Although the American Broadcasting Company and three divisions of the Columbia Broadcasting System have withdrawn recognition of the award and will not participate, the Emmy ceremony, in the tradition of show business, will go on.

Bob Finkel, executive pro ducer, said yesterday, “I was personally offended by the gentlemen who defected at the last minute. They know the difficulties in putting this show together and, for awhile, threw us into a bind.” -

The Emmy telecast will be carried here by the National Broadcasting Company from 10 to 11:30 P. M. Joey Bishop will be the host from Hollywood and E. G. Marshall will be master of ceremonies at the Music Hall.

“There are only about six awards that might not be picked up,” Mr. Finkel said. “If no one comes forward, the presenter will sky, “We are sorry Mr. X was not able to be here. His Emmy can be picked up at the Academy of Television Arts and Sciences.”

”Among the celebrites presenting awards will be Vince Edwards, Nat (King) Cole, Rod Serling, Ziria Bethune, Shirl Conway and Gene Barry. Dick Van Dyke and Mary Tyler Moore will appear as “Oscar” and “Emmy” in one sketch.

“This is the first time that the Motion Picture Academy has permitted a spoof of its Oscar,” Mr. Finkel added. “A real Oscar will be used. We had to submit a formal request, which went to the Academy's board. Our request was granted.”

Dave Brubeck's first jazz score composed specifically for television will be heard on “Mr. Broadway,” the new series about a suave press agent, scheduled for next fall on the Columbia Broadcasting System. Craig. Stevens will star in the weekly show.

“I decided to take this offer,” Mr. Brubeck said yesterday, “because it gave me freedom to do exactly what wanted. never work where freedom is not allowed. TV music can be exciting. I hope to try some‐thing different on ‘Mr. Broad‐way.’

Mr. Brubeck, who just returned from a concert tour in Japan will leave next week for Europe. He will be sending his compositions to “Mr. Broadway's” producers, Talent Associates‐Paramount, Ltd., from abroad. The jazz artist has also completed a musical, The Real Ambassadors,“ dealing with a State Department tour by musicians, which he hopes to produce on TV.

“I've been thinking about ad music for television too,” Mr. Brubeck added “For years I said ‘No.’ Now the agencies are getting the who's who of. jazz to write commercials. They’re pretty far‐out.”

The National Broadcasting Company will be affiliafed with the first English‐language TV stations under construction in Puerto Rico. The stations, in San Juan, Ponce and Mayaguez, will operate on ultra‐high-frequency channels and form a regional network.

Mixologist Charles Joly Shares Cocktail Recipes And Entertaining Tips For At-Home Emmys Celebrations

Tune into this year's virtual awards show with your quarantine pod and official cocktails featuring . [+] Ketel One Vodka in hand.

This year’s Emmy Awards airing this Sunday, September 20, will look very different, with not only viewers tuning in from home but nominees, presenters and winners as well. Diageo World Class award winning mixologist Charles Joly has curated a special cocktail menu for the awards, but instead of serving them to attendees at the Emmys afterparty, he’s crafted them to inspire cocktail enthusiasts tuning in at home.

The Seven Minute Martini, for example, is made with Ketel One Vodka (the Official Spirits Partner of the 72nd Emmy Awards Season) and ingredients you can pick up at the grocery store. Alternatively, you can buy this cocktail kit from Cocktail Courier with all the ingredients you need to make the cocktail.

“I had a lot of fun with this cocktail,” Joly told me. “At its heart, we have a wonderfully balanced Ketel One Martini. It’s pretty true to the classic, but we use a bianco vermouth in addition to orange bitters. The complexity is added by the rapid infusion process. In addition to the evolving flavor, you can see a color gradient develop thanks to the hibiscus tea. The idea with this drink is to pour yourself and your Emmys companions tiny sips every minute or so. I love to use a series of small glasses so you can see the progression and taste back and forth between the iterations.”

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Other cocktails on this year’s menu include the Hollywood Mule (a twist on a classic mule swapping ginger beer for ginger kombucha) and a Double Brewed Espresso Martini (featuring Guinness cold brew and creme de cacao). “We took into account the virtual nature of the festivities this year,” Joly said. “The signature cocktails have celebratory flair to them, but can also be recreated by enthusiasts sipping along at home.”

For those planning small Emmys parties with their quarantine pods, Joly encourages having some fun with the evening. “We all have that outfit in the closet that’s been itching to be worn,” he said. “Maybe you toss on a pair of heels with your PJs or add a bow tie to your most comfortable hoodie.”

To help ensure a stress-free viewing party, Joly recommends planning out what cocktails you want to enjoy and have all your ingredients prepped in advance. “You can make a fun build-your-own station so you’re not looking around for things at the last minute,” he said.

Lastly, don’t stress if you don’t have the exact ingredients for a recipe on hand get creative and substitute. “Have oranges and no grapefruit? No problem. Pear instead of peach? All good,” Joly said. “We can all use a little something to celebrate, and may as well take the opportunity to raise a glass with one another, even if from a distance.”

Watch the video: How Chef Wolfgang Puck Serves 25,000 Dishes at The Oscars Every Year Mise En Place