Posts tagged with "culinary"

ALIBI × OVOLO WOOLLOOMOOLOO

Alibi, the pioneering cocktail bar and plant-based restaurant at Ovolo Woolloomooloo hotel in Sydney, has introduced a brand-new entirely plant-based high tea for hotel guests and locals alike, with the option to pair with Perrier-Jouët Champagne.

Overseen by US chef, restaurateur and global plant-based dining pioneer, Matthew Kenney, in close consultation with Alibi’s head chef, Michael Nicolaou, the new high tea combines 

The new high tea offering features both sweet and savory options, including lemon meringue tart with sable, mixed berry cheesecake with strawberry compote, forest mushrooms on toast with wasabi cream, and baby quiche with vegan cream cheese. A selection of plant-based cocktails are on offer to accompany the high tea menu, including a kaffir lime mule using house-made ginger beer, Earl Grey Sour, and Ovolo classic Bellini with the choice of raspberry, apricot, peach or lavender. There is also an option for free-flowing Perrier-Jouët throughout the two-hour menu package.
Alibi’s high tea offering is available in five different two-hour variations throughout the week, as follows:
  • Inclusive of a glass of sparkling rosé, free-flowing tea and coffee 
    • AUD$65 per person (Wednesday – Friday, 12pm-4pm) + AUD$75 per person (Saturday – Sunday, 12pm-4pm)
  • Inclusive of free-flowing Bandini Prosecco, tea and coffee
    • AUD$95 per person (Wednesday – Sunday, 12pm-4pm)
  • Inclusive of free-flowing Perrier-Jouët Grand Brut, tea and coffee  
    • AUD$140 per person (Wednesday – Sunday, 12pm-4pm)
  • Inclusive of a bottle of Perrier-Jouët Blason rosé for two guests, plus tea and coffee 
    • AUD$250 per couple (Wednesday – Sunday, 12pm-4pm)

For more information about the Ovolo Hotels group, visit www.ovolohotels.com


ABOUT OVOLO HOTELS:
Founded by Girish Jhunjhnuwala in 2002, Ovolo Hotels has become one of Hong Kong’s largest independent owner/operator hospitality firms, by providing business and leisure guests with the best in effortless living. The company keeps in touch with the modern traveler through award-winning interior designs, detail-driven comforts, focused all-inclusive service and cutting-edge en-suite technology, all done in Ovolo’s signature style.  A proud Hong Kong brand, Ovolo remains a family-owned and privately operated business with a charitable core. The company now runs four hotels in Hong Kong, and six hotels across Sydney, Melbourne, Canberra and Brisbane.  Ovolo has also recently launched a new brand Mojo Nomad in Central which opened in September 2018 and in Aberdeen Harbour Hong Kong which opened its doors in December 2017. Mojo Nomad is a co-habitation concept for global nomads that combines travel, lifestyle and community at its core and will be entering the Australian market in the near future.
ABOUT MATTHEW KENNEY CUISINE:
Matthew Kenney Cuisine is an integrated, California-based lifestyle company. The brand provides innovative, high quality products and services in the culinary art and wellness markets through its six business segments: hospitality, education, media, products, wellness and services. The foundation of his work is based on proprietary techniques and creative thinking applied to prepare minimally processed, plant-based cuisine that is both refined and healthy. 
 
Matthew Kenney Cuisine owns and operates multiple plant-based restaurants including: Plant Food + Wine in Venice, CA, Make Out in Culver City, CA, Matthew Kenney NM in Beverly Hills CA, New Deli in Venice, CA, Plnthouse: the good kitchen at the 1 Hotel South Beach in Miami, FL, Essence in London, New York City’s Double Zero, XYST, Bar Verde and Plantmade. As well as Plant Cafe in Bahrain and Make Out in Bogota, Colombia. [13] The company has also launched MK Wellness, a plant-based yoga and a travel brand. Kenney also founded the global education business, Plantlab Culinary.

CHEF SOL

Announcing new cooking classes in Miami! 

Hello foodie friends! Welcome to my first newsletter! Here’s where I’ll be sharing delicious recipes, fun events, and exciting news about plant-based food, workshops, travel and more.

If you’re new to my work, I’m Josh Solis — better known as Chef Sol. I’m a certified vegan chef who’s been plant-based for nearly a decade, and I’m known for my “I can’t believe it’s vegan” Caribbean-inspired culinary creations. Check out my Instagram feed and see for yourself at @chef.sol!

Some of my proudest moments include working for celebrities including Larenz Tate, Common, Ty Dolla $ign, and Jay Shetty; I have a Raw Chef Culinary Certification from Mathew Kenney Advanced Raw level II and from Graff Academy of Raw Food Education. I also studied under different chefs to learn the industry; that list includes gourmet raw food pioneer and celebrity chef Brian James Lucas, also known as Chef BeLive.

All this lead to my current path: sharing delicious vegan food with the world! I love hosting private events and creating innovative dishes that inspire people of all kinds to eat compassionate, nourishing, plant-based cuisine.

As always, I’m available as a private vegan chef and for catering opportunities from dinner for 2 to large-scale events. These include weddings, consulting and menu development for both vegan restaurants and restaurants who want to develop their vegan offerings.

Check out my recent interview on Miami New Times and NBC 6!

Use code CHEFSOL for $10 off!
Only 32 spots available, so sign up before it’s too late. Registration closes at 2 p.m. on 10/17.

Join Chef Sol with this hands-on experience making his unique vegan take on the “brigadeiro,” a traditional Brazilian dessert typical of holiday and birthday celebrations. These delicious, raw treats will also be infused with CBD, and the class will discuss the benefits of CBD therapy. Click here to register.

Join Chef Sol with this hands-on culinary experience creating unique raw, vegan Bliss Wraps honoring the flavors of the Caribbean. Chef Sol will teach you three unique raw, vegan recipes you can create at home. Click here to register. 

In case you missed it!

Click below to watch my recent segment on NBC 6 in the Mix. Thank you, NBC 6!

Save the date and vote for Chef Sol at the most epic
Seed Food + Wine Plant-Based Burger Batte!

See you at Seed Food and Wine Festival! Use code SQUAD20 for 20% off.

THE SONNENALP HOTEL × INGO MÖLLER

The Sonnenalp Hotel in Vail, Colorado is pleased to announce the appointment of Ingo Möller as the resort’s Executive Chef.

Ingo Möller brings 24 years of experience in the hospitality industry and a dynamic, passionate energy to the dining experience at this luxury resort.  An award-winning Pastry Chef & Baker, Ingo gained a Michelin star during the opening of the Restaurant Margaux, Berlin.

With Ingo’s extensive background in fine dining, he most recently worked as the executive chef at Kanuhura Maldives and Soneva Fushi Resort Maldives.  In previous roles he also worked at Lotte Hotel Hanoi Vietnam, Taj Mahal Hotel in New Delhi, Hotel Kempinski Adlon in Berlin and Sonesta Hotel & Casino Cairo. His years of training in European fine dining and work on luxury yachts has given him the proper experience and knowledge for working at The Sonnenalp Hotel. 

As Executive Chef, Ingo oversees the resort’s three dining venues, including the elegant, upscale restaurant Ludwig’s, the family favorite Southwestern style Bully Ranch and the famous fondue restaurant, Swiss Chalet.  Chef Ingo also oversees the resort’s in-room dining and banquets, catering events ranging in size from small meeting to large weddings up to 150 people.

On his new position at the Sonnenalp Hotel, Ingo Möller shares, “I’m thrilled to join the Sonnenalp family and bring exciting new additions and creative twists to our menus. I’m also excited to be in Vail where I feel at home as the town reminds me of my childhood in Germany.”

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About The Sonnenalp Hotel:
The Sonnenalp Hotel is a member of Leading Hotels of the World (LHW) and Virtuoso. The property offers a number of accommodation options, all designed to ensure the ultimate in comfort, leisure and luxury in the heart of the Rocky Mountains. During the winter months, The Sonnenalp Hotel proudly offers guests an enhanced ski experience through an exclusive Sonnenalp Ski Concierge. In the summer, Vail is the place for hiking tours, horseback rides, stand up paddle boarding, biking and golf. Enjoy a meal at one of the hotel’s three on-site restaurants or after-dinner entertainment at the Sonnenalp King’s Club. When it’s finally time for some R&R, The Sonnenalp Spa is an exquisite resource to rejuvenate body and mind with an extensive treatment menu, complete with a grand fireplace, steam room, Tranquility Pool, and oxygen bar. The Sonnenalp is also proud to offer a recreation program for kids with exclusive activities arranged weekly.

The Quail, A Motorsport Gathering

The Great Lancias

Founded in 1906 by racing driver Vincenzo Lancia, the Turin based automaker has cultivated a history of dynamic rally cars, invigorating racing machines, and performance-oriented street vehicles that embody true Italian flair. The first production Lancia automobile was the 28 horsepower Tipo 51 (also known as the 12 HP). After World War I, Lancia began work on the Lambda. The Lambda was a technological marvel at the time, featuring the first production monocoque construction on a road car, as well as the first use of independent suspension on a production car.

Building upon the success of the Lambda, Lancia debuted the Aurelia in 1950 in Turin. The Aurelia continued Lancia’s tradition of innovation by utilizing an industry first production V6 engine paired to another groundbreaking innovation, the rear transaxle. The Aurelia would go on to achieve class victories at Le Mans and the Mille Miglia. In conjunction with the street car division, Scuderia Lancia was launched to campaign the all new D24 race car. With legends like Juan Manuel Fangio, Alberto Ascari, and Piero Taruffi behind the wheel, the D24 would claim victory at the Carrera Panamericana, Mille Miglia, and Targa Florio.

As Lancia continued to evolve and develop their automobiles, they became legends on world wide rally circuit. Icons like the Fulvia HF, Stratos HF, 037 and Delta would dominate rally racing in the 1970’s and 80’s. Fine examples of Lancia’s street and racing machines will be showcased on the lawn of The Quail, A Motorsports Gathering this year.

Fireside Chat Profile: Laura Brown and Tamara Mellon

Laura Brown, editor-in-chief of Instyle Magazine, will participate in the “Fashion in the Fast Lane” Fireside Chat Panel. After graduating from Charles Sturt University, Brown began traveling around the world to cover the world of fashion. As the editor-in-chief of Instyle Magazine, Brown educates an audience of 30 million people on the latest trends and styles. As one of the leading voices in fashion today, Brown will be joined on stage by Tamara Mellon as they discuss the parallels between fashion and the automotive industry.

Tamara Mellon, OBE, founder of Tamara Mellon Brand, will also join the “Fashion in the Fast Lane” Fireside Chat. After being born in London, Mellon would split her time between California and the UK. A passion for style developed into careers at several fashion magazines before becoming an esteemed luxury women’s shoe designer. Mellon acts as co-founder and CCO of her namesake direct-to-consumer label.

Culinary Spotlight: New Carmel Valley Culinary Tent

Guests will enjoy a main dish of spice rubbed salmon with caramelized Meyer lemons grilled on wood slabs over the cast iron cowboy cauldron. This will be accented by marinated fregola sarda, sweet pepper and almond pesto, baby spinach, roasted cauliflower and more. Robb Talbott and the Moto Talbott Motorcycle Museum have become iconic partners of The Quail events and his Talbott Logan Pinot Noir and Sleepy Hollow Chardonnay will be paired with the offerings at the Carmel Valley tent. In addition to the diverse culinary offerings stationed throughout this year’s event, the Carmel Valley culinary tent will play host to a decadent afterparty following. The Quail, A Motorsports Gathering.

Tyler Florence & Cooper’s Hawk

Cooper’s Hawk Winery & Restaurants, a lifestyle brand centered around food and wine, has announced their second wine collaboration with Chef Tyler Florence: a Sauvignon Blanc. The blend is a labor of love between Cooper’s Hawk winemaker Rob Warren and the Food Network host, author, restaurateur and winemaker, Tyler Florence. The collaboration wine is a limited production blend made for the company’s 300,000-plus Wine Club and is positioned as July’s “Wine of the Month”. While the wine debuted at a members-only Wine Club dinner hosted by Florence in Naples, Florida on June 20th, restaurant guests can sample the blend by the glass in the dining and tasting rooms throughout the month of July in any of Cooper’s Hawk 32 restaurants.
“Collaborating with the very best chefs and winemakers not only elevates the Cooper’s Hawk brand, but raises the bar for the entire hospitality industry,” says Cooper’s Hawk Founder & CEO Tim McEnery. “Working with Tyler on our second wine collaboration has been one of the most educational experiences to date. His curious palate and deep knowledge of wine helped create an exceptional Sauvignon Blanc.”
Over the past twelve years, Florence has added several wine awards to his list of accomplishments, scoring in the 90s with Wine Spectator and Wine Enthusiast. Tyler is also a top-selling author of 12 cookbooks and proprietor of two acclaimed restaurants.
I am laser-focused on creating exciting flavor profiles, so wine was a natural next step for me a decade ago,”says Florence. “The Cooper’s Hawk philosophy of blending brings great freedom to the world of winemaking and allows them to move with the trends. We used grapes from Monterey County to create a wine with aromas of lemon, orange, melon, grass, grapefruit and gooseberry with whimsical tropical flavors like guava, kiwi and passion fruit. The finish is crisp and loaded with green apple and citrus fruit.”
Cooper’s Hawk continues to push the boundaries of experiential branding by sharing the excitement that comes from collaborating with culinary and wine luminaries like Florence, and many others including Francis Ford Coppola Winery, Jean Charles Boisset (Boisset Collection), Richard Blais, Anne Burrell and many others.
About Cooper’s Hawk Winery & Restaurants
Founded in 2005 by CEO Tim McEnery, Cooper’s Hawk Winery & Restaurants is built upon the belief that food and wine hold the power to forge lasting connections. A lifestyle brand focused on creating memorable moments that enrich lives, Cooper’s Hawk is the 34
th largest winery in the U.S. and home to over 300,000 Wine Club Members. The concept is a fusion of familiar elements – winery, modern casual restaurant, Napa-style tasting room and artisanal retail market – that has combined to create an entirely new hospitality experience. Cooper’s Hawk has been recognized as one of the five fastest-growing restaurant chains (Nation’s Restaurant News and Kalinowski Equity Research), has won over 500 awards for its wine and has been named the Official Wine of the Screen Actors Guild® Awardsthrough 2020. Cooper’s Hawk wines are sourced, blended, aged, bottled and distributed exclusively through Cooper’s Hawk.
Connect with Cooper’s Hawk Winery & Restaurants
Website: chwinery.com
Instagram: @CHWinery
Twitter: @CHWinery

SIR NIKOLAI HOTEL × IZAKAYA

Sir Nikolai Hotel and IZAKAYA Asian Kitchen & Bar celebrate one year anniversary

A year ago, Hamburg lined up for the grand opening of Sir Nikolai and IZAKAYA Asian Kitchen & Bar. Well established in the city’s growing hotel and fine dining scene, Sir Hotels and THE ENTOURAGE GROUP celebrate a successful first year with the presentation of a 7-story high artpiece by acclaimed artist Steve Tepas.

Liran Wizman, owner and founder of Sir Hotels and Yossi Eliyahoo, owner and founder of THE ENTOURAGE GROUP commissioned Los Angeles-based artist Steve Tepas to create an artpiece for one of the building’s inner courtyard’s walls. The eye-catching 250sqm painting is titled “Collective Ascension” and shows nine abstract male faces looking upwards towards one abstract female who is bending down with her eyes closed. Inside each male head, boldly outlined in black on white background, the artist painted black staircases.

I created this piece in reflection of all the many journeys we take in life. We all have the same goal: rising to a higher level,” artist Steve Tepas explains.

The artpiece is visible through the retractable glass ceiling of the patio on the groundfloor, as well as from the hotel rooms facing the courtyard.

Sir Nikolai & IZAKAYA Asian Kitchen & Bar

The  seven-story Kontorhaus,  orginally  used  as  a  warehouse  for  seeds,  encompasses  94  rooms  and  suites  with  views  of  the  canal  and  the  Old  Town,  the  Speicherstadt  and  HafenCity  or  the  hotel’s  inner  courtyard.  The  open  and  inviting  public  spaces  on  the  groundfloor  stretch  from  The  Study,  a  cosy  lounge  where  guests  check-in,  over  The  Patio,  the  hotel’s  glass-roofed  courtyard  where  IZAKAYA  Asian  kitchen  &  bar  begins. The restaurant includes an open kitchen, where diners can watch the chef and his team artistically prepare the dishes at the kitchen counter, a 360-island bar overlooking the canal and two balconies,  floating over the water.

IZAKAYA Asian Kitchen & Bar defines skills and techniques of the Japanese cuisine with South American influences. The first IZAKAYA Asian Kitchen & Bar opened 2012 in Amsterdam and is one of the city’s most established fine dining spots. This success led to the opening of IZAKAYA in Hamburg, Ibiza and Munich. The  menu  features  fresh  sushi,  sashimi  and  a  variety  of  exquisite  meat  and  fish,  prepared  on  a  traditional  Robata-grill  or  in  a  Hibachi-fire  bowl.

A successful first year in Hamburg

Keeping with its philosophy of building meaningful relationships and offering extraordinary services to guests, Sir Hotel’s kicked-off two special initiatives throughout its first year in Hamburg. On Instagram, Sir Hotels launched travel guides that repurpose the social platform to provide an  innovative  way  for  locals  and  visitors  to  experience  the  city. Sir  Nikolai’s Hamburg guide is  an  easy-to-use  city  guide  highlighting  local  favourites  and  hidden  treasures. In addition, the recently launched program, Sir Explore, offers bespoke experiences to out-of-town guests and the locals alike. The collection of custom tours and workshops gives access to unique experts. Each host leading a Sir Explore experience represents an intriguing aspect of their community and culture; Sir Explore allows for a truly authentic insider perspective to each city.

At IZAKAYA Asian Kitchen & Bar time-honoured techniques blend together with innovative signatures, with spectacular dishes as the end result. Executive Chef Hariprasad Shetty composed a sophisticated menu of a variety of small, unconventional dishes and specialities of the Robata grill, always daring the guest to try something new.

Shortly after it opened, IZAKAYA Hamburg was awarded 15 points by the renowned Gault-Millau restaurant guide, making it one of the city’s top ten restaurants already in its first year.

Along with redefining Asian culinary classics, IZAKAYA Hamburg gives a cutting-edge twist to the classical Japanese and English tea ceremony by serving a totally new kind of ‘Afternoon Tea’ with an exclusive selection of extraordinary light bites, one of the best tea selections of the town.

www.sirhotels.com

www.the-entouragegroup.com

About Sir Hotels

Sir Hotels is a boutique hotel brand, founded in Amsterdam in 2013 with the opening of Sir Albert, located in a former diamond factory next to the city’s Museum Square. In 2016, Sir Savigny opened in the heart of Berlin’s district of Charlottenburg, followed by a second outpost in Amsterdam, Sir Adam, located in the iconic A’DAM Tower. Following the opening of Sir Nikolai in Hamburg, Sir Hotels headed to Ibiza: Sir Joan opened in July 2017. Sir Hotels cater to those who are looking for authentic stories and distinctive locations. Each hotel has stunning interior design, exceptional restaurants and bars and specializes in providing guests unique experiences on and off property. Sir Hotels are created and managed by the award-winning Amsterdam-based hotel development and management company Europe Hotels Private Collection (EHPC).

About THE ENTOURAGE GROUP

THE ENTOURAGE GROUP is an unrivalled hospitality empire, renowned for creating internationally acclaimed food and beverage concepts across the world. Their wide range of expertise has been cultivated extensively through years of hospitality management, operations and fine dining experience. Owners and founders Yossi Eliyahoo and Liran Wizman, along with the group’s CEO Stephanie Pearson, inspire THE ENTOURAGE GROUP to continually set the new standard for modern hospitality. The currently owned portfolio includes MOMO Restaurant, Bar & Lounge, IZAKAYA Asian Kitchen & Bar (Amsterdam, Hamburg, Ibiza and Munich), THE BUTCHER, THE BUTCHER West, THE BUTCHER Nine Streets, THE BUTCHER Social Club, THE BUTCHER Berlin, THE BUTCHER Ibiza and THE BUTCHER On Wheels, SHIRKHAN, MR PORTER, awarded by Michelin THE DUCHESS and MAD FOX club Amsterdam. The upcoming cities include Barcelona, Dubai and Milan. Due to the success of the group, founder Yossi Eliyahoo was awarded ‘Hospitality Entrepreneur of the Year’ in the prestigious Entrée Hospitality Awards 2015.

About Steve Tepas

Steve Tepas is a painter and sculptor in the Neo-Purism movement, based in Los Angeles and Spain. He has shown his work at Art Basel Miami and at the Marrakech Light Festival. His first solo exhibition will take place in July. Before he dedicated his life to the arts, he was a creative director in Fashion and Interior Architecture.

Anthony Bourdain

The amazing award-winning celebrity chef, writer and storyteller Anthony Bourdain has died on Friday morning at the age of 61. He was found dead in the tiny village of Kaysersburg inside his hotel room by his friend Eric Ripert and it was later confirmed as a suicide. They had travelled to France to film for their current series Parts Unknown on culinary traditions around the world.

Throughout his shows, he has inspired people to have adventure with both food and travel. His curious and adventurous spirit has lead to many journeys and has taken viewers around the world, visiting over 100 countries. He allowed everyone to open up to him with his splendid personality and drew in his audiences along into the fun while he explored different cultures through food. Anthony helped shine a different light in countries in which many viewers have never contemplated travelling to. Along with this, he was always able to reveal a broader story than the ones seen on the surface by many of us. The world will greatly miss this legend and his passion.

Anyone in crisis, or who knows someone in crisis, please call the National Suicide Prevention Lifeline at 1-800-273-TALK (8255) or contact the Crisis Text Line by texting TALK to 741-741

PARTY AND SUSHI

by Vaughn Lowery

Vincent Myrha and his team over at Party & Sushi are phenomenal. They purchase fresh fish daily from the market early in the morning and effortlessly prepare it right in front of you, fabricating a top notch sushi restaurant atmosphere. We experienced so much merriment as they made-to-order all types of rolls, sashimi, vegetable as well as shrimp tempura (w/ small portable fryer). Everyone at our editorial photo shoot was impressed, including the featured celebrity. And on top of that, Vincent and his team are extremely gifted and entertaining. An excellent idea for house parties, trunk shows and receptions.

partyandsushi.com

#360Magazine #Recommended

“BIZARRE FOODS” RETURNS

TRAVEL CHANNEL’S ‘BIZARRE FOODS’ WITH ANDREW ZIMMERN RETURNS ON TUESDAY, JULY 3 AT 9 P.M. ET/PT

SERIES SHARES FOOD AND CELEBRATES DIVERSE CULTURES ALONG ICONIC ROUTES STEEPED IN HISTORY

Andrew Zimmern, host of Travel Channel’s “Bizarre Foods,” with Stan Van Vleck at Van Vleck Ranch in northern California (Featured photo); and sharing a cup of tea with Donna Cossette and family near the Pony Express Trail in western Nevada (Above).

Andrew Zimmern continues his epicurean exploration of the food that celebrates cultures and connects communities around the world in the new season of Travel Channel’s “Bizarre Foods” with Andrew Zimmern,premiering on Tuesday, July 3 at 9 p.m. ET/PT. The seven-episode season brings bold new adventures in Zimmern’s global culinary quest along some of history’s most iconic routes, revealing the food and cultural impact on each region. On this leg, he samples deer haggis while traveling in the footsteps of William Wallace in Scotland, chows down on squirrel and pond frogs along the escape route of the Underground Railroad in northern Kentucky and dines on authentic World War II rations on the Battle of the Bulge site in Belgium.

“This season of ‘Bizarre Foods’ offers up some of the best story telling I can remember, with amazing characters who honor their local food customs in unique and delicious ways,” said Zimmern. “Being able to take viewers inside these worlds is what makes this collection of episodes so exciting for me.”

In the season premiere, Zimmern rides the last 200 miles of the Pony Express Trail to its terminus at Sacramento, California, exploring the thrilling mail delivery service that had a short (just 18 months) but profound impact on America. He rides the very same path and enjoys foods that the young riders would have eaten, like son-of-a-gun-stew, fire-roasted duck hearts, boiled elk tongue and pine nut soup. He also discovers fresh foods created by this land’s new generation, including sturgeon skin chicharron and cowboy sushi (wagyu beef filet over vinegar-seasoned rice).

A four-times James Beard Award-winning TV personality, chef, writer and teacher, Andrew Zimmern is regarded as one of the most versatile and knowledgeable personalities in the food world.

Check out “Bizarre Foods” with Andrew Zimmern on TravelChannel.com for special show extras including behind-the-scenes photos and exclusive videos. Experience “Bizarre Foods” with Andrew Zimmern on Facebook and follow @TravelChannel and #BizarreFoods on Twitter and Instagram for more exclusive content, updates and special videos. Follow host Andrew Zimmern on Twitter: @andrewzimmern.

“Bizarre Foods” is produced by Tremendous! Entertainment for Travel Channel. For Tremendous!, the executive producers are Colleen Needles Steward, Shannon Keenan Demers, Matthew Hobin and Andrew Zimmern. For Travel Channel, the executive producer is Charles Nordlander, Jane Latman is general manager and Henry Schleiff is group president of Investigation Discovery, Travel Channel, American Heroes Channel and Destination America.

ABOUT TRAVEL CHANNEL

For virtual and active travelers who want to go on a thrilling quest; taste other cultures; enjoy the mystery of the unexplored; get a dose of epic adventure or a splash of wacky fun; there is no better daily escape than Travel Channel. Reaching more than 82 million U.S. cable homes, Travel Channel is the world’s leading travel media brand. Fans also can visit Travel Channel for more information or interact with other fans through FacebookTwitterPinterest and Instagram. Travel Channel is owned by Discovery, Inc., a global leader in real life entertainment whose portfolio also includes Discovery Channel, HGTV, Food Network, TLC, Investigation Discovery and OWN: Oprah Winfrey Network.

Martha Stewart

Watch: https://youtu.be/dG_W9K–Hz0

Did you know that the daily pill that saves your life if you’re living with HIV costs just 20 cents a day in sub-Saharan Africa? Highlighting the impact that just 20¢ can have on someone’s life, the new EAT (RED) SAVE LIVES PSA, featuring Martha Stewart, Padma Lakshmi, Elizabeth Falkner, Hannah Bronfman, Angie Mar, Dana Cowin and Hong Thaimee, reminds food fans worldwide the power of what two dimes can buy when you choose to EAT (RED) this June.

(RED)’s fifth annual culinary campaign features an exciting line-up of chefs, food and drink activations, dining experiences and products to turn people’s food and drink choice into a force to fight AIDS, by raising money and awareness for the Global Fund. There are so many ways for food fans worldwide to get involved June…

  • Eat out at restaurants like Blaze Fast Fire’d Pizza where you can order the (RED) VINE Pizza at more than 260 of its locations across the U.S, donating $1 for every order of a (RED) Vine and a Coke, up to $50,000.

  • Order in from Jeni’s Splendid Ice Creams who will offer a special (RED) Collection for the month of June. Featuring five lovingly made flavors – Coffee with Cream & Sugar, Goat Cheese with Red Cherries, Ricotta Toast with Red Berry Geranium Jam, Ndali Estate Vanilla and dairy-free Dark Chocolate Truffle – delivered straight to your doorstep, each purchase will generate $6 to fight

  • Attend a PlaceInvaders series of intimate pop-up events in New York and Los Angeles. Hosted in secret residential properties, each brunch and dinner seating will feature menus by NYC- and LA-based chefs including Angie Mar (The Beatrice Inn), Patti Jackson (Delaware & Hudson), Sara Kramer and Sarah Hymanson (Kismet and Mad Capra), Jessica Koslow (Sqirl) andMei Lin (Nightshade). Tickets include five courses, (BELVEDERE)REDcocktails, and Josh Cellars wine, and are priced between $120-$150, with $18 from every ticket sold going to fight AIDS – enough to provide 90 days of life-saving medication.