Bonnie Carroll's Life Bites

NEW FACEBOOK 360 VIDEO FROM WOLFGANG PUCK - 10TH ANNIVERSARY AT CUT RESTAURANT IN BEVERLY HILLS

Chef and Restaurateur Wolfgang Puck just released an exclusive Facebook 360 video which takes viewers inside the kitchen of the acclaimed steak restaurant CUT in Beverly Hills to commemorate the restaurants 10^th anniversary.

In the 360 video produced by the immersive entertainment studio, Surreal, Wolfgang discusses the influences behind opening a modern steak restaurant and explores some of the award-winning signatures dishes that remain staples on the menu to this day.

Upcoming for Wolfgang Puck: On June 3^rd to further celebrate this important anniversary Wolfgang, executive chef/partner Lee Hefter and head chef Ari

Rosenson will welcome a talented group of guest chefs into the CUT kitchen for a collaborative, one-night-only five course dinner. A portion of the evening’s proceeds with benefit two local organizations that are actively working to help put an end to these issues. These organizations include: Chefs to End Hunger which collects salvageable prepared foods from restaurants, hotels and other food-service operations and delivers them to food banks across the city; as well as the Greater West Hollywood Food Coalition (GWHFC), a mobile meal center stationed at the corner of Sycamore and Romaine, which feeds over 150 homeless and hungry people daily. To learn more about this special evening and to purchase tickets, please visit www.wolfgangpuck.com or call 310-276-8500.

Geoffrey Zakarian has opened an inviting dining venu in the Montage Hotel Beverly Hills. The place is beautiful, and nice for dinner for two or a crowd. Chef and his staff have put their best foot forward with the venue and the menu.

The new look, by John and Christine Gachot of Gachot Studios, keeps the same form factor and even the grand oak ceiling, but blends in a lush palette of greens, ivory, and blue hues for a fresh, modern feel that's not too formal. The cafe-style seating eschews the banquettes of old while greenery punctuates the space enough that you'll almost feel like you're outside.

The menu keeps to a friendly crowd-pleasing style that the New York chef has become known for. Consider goat cheese-stuffed squash blossoms or kampachi tartare with pickled ramps. Roasted diver scallops and grilled leeks come with chanterelle mushrooms for a deeper bass note. There's something for everyone except there's no pork. According to Zakarian, we all need to take a break from pork.

Georgie opened June 6th, while the adjacent Garden Bar opened on Sunday June 5th.

Curry is fast becoming thought of as a new international superfood. Curry has been shown in studies to have amazing health benefits such as increasing metabolism, relieving arthritis pain and helping to combat heart disease.

The Great Plate is a fun and colorful new product that will make any picnic or party the place to be. The center can hold a beer, dips or sodas, and the plate surrounding them hold all the delicious bites you desire. They come in a variety of colors and will leave you always with a free hand during festivities. www.thegreatplate.com

DUNKIN’ DONUTS CELEBRATES GRAND OPENING OF FIRST RESTAURANT IN SANTA BARBARA ON

Sampling and giveaways will commemorate the grand opening of the new DD Green Achievement™ restaurant

Dunkin’ Donuts, America’s all-day, everyday stop for coffee and baked goods, announced today plans to open its first Santa Barbara location on Tuesday, June 7 at 5 a.m. The restaurant, located at 3771 State St., will offer the local community the full array of Dunkin’ Donuts’ signature menu items including fresh-brewed coffee, lattes, delicious baked goods and sandwiches.

To celebrate the grand opening, the first 50 guests in line will receive Dunkin’ Donuts travel mugs and gift cards and the first person waiting at the door will be rewarded a $250 gift card. Additionally, samples and other giveaway items will be handed to guests throughout the day. Beloved brand mascot, Cuppy, will also be onsite and available for photo opportunities in front of the Dunkin’ Donuts step-and-repeat banner.

A ceremonial ribbon cutting will take place to commemorate the grand opening, which will include a $1,000 check presentation to the Santa Barbara nonprofit Unity Shoppe. In alignment with The Dunkin’ Donuts & Baskin-Robbins Community Foundation’s goal to help support local efforts related to safety, hunger relief and children’s health, the restaurant will provide this donation to assist the organization in delivering basic necessities to people in need while promoting a better quality of life through community support and education.

This new restaurant will serve guests seven days a week from 5 a.m. to 11 p.m. and will be operated by The Tasty Group, made up of small business owners BJ Kim, David Ahn and Dante Rizzo. With over 50 years of combined family experience with the Dunkin’ brand, the franchisees plan to utilize their expertise to develop a minimum of 10 Dunkin’ Donuts restaurants in the Santa Barbara and Ventura County markets over the coming years. Rizzo, who oversees operations for The Tasty Group, is a second generation franchisee whose family has successfully owned and operated Dunkin’ Donuts restaurants in the New England region since 1964. Since the age of 15, Rizzo has been working in his family’s East Coast locations and will use this experience as he plays a role in expanding Dunkin’ Donuts in California.

“Being a part of Dunkin’ Donuts’ efforts to enter and grow on the West Coast is a passion of ours and we look forward to bringing the first Santa Barbara location to local residents and guests,” said David Ahn, franchisee. “We are confident the fast-and-friendly service Dunkin’ Donuts is known for will be well-received by the community and we are excited to provide Santa Barbara with its morning coffee, afternoon pick-me-up and nighttime treats!”

The Santa Barbara location will also be a part of the DD Green™ Achievement initiative, a green building certification program designed by Dunkin’ Donuts to help franchisees create new, sustainable and energy-efficient restaurants. Features include atmospheric LED lights, high-performance windows and low-flow faucets.

Founded in 1950, Dunkin' Donuts is America's favorite all-day, everyday stop for coffee and baked goods. Dunkin' Donuts is a market leader in the hot regular/decaf/flavored coffee, iced coffee, donut, bagel and muffin categories. Dunkin' Donuts has earned the No. 1 ranking for customer loyalty in the coffee category by Brand Keys for 10 years running. The company has more than 11,800 restaurants in 44 countries worldwide. Based in Canton, Mass., Dunkin' Donuts is part of the Dunkin' Brands Group, Inc. (Nasdaq: DNKN) family of companies. For more information, visit www.DunkinDonuts.com.

At the Careers through Culinary Arts Program (C-CAP) Los Angeles Awards Breakfast, C-CAP President Susan Robbins, C-CAP Founder Richard Grausman and C-CAP Los Angeles Program Director Lisa Fontanesi presented $740,000 in scholarships and cash awards to 33 C-CAP Los Angeles high school students and C-CAP Alumni during the awards ceremony hosted by The Jonathan Town Club in downtown Los Angeles. Mr. Matthew Allnatt, General Manager and COO of the Jonathan Town Club introduced Executive Chef Jason McClain as the featured keynote guest speaker for the event.

Hard work, good grades, and a lot of broken eggs paid off for Shannel Tejuco from Granada Hills Charter High School and Eubene Kim, from Chatsworth Charter High School, who both received full-tuition scholarships towards their Bachelor’s Degree in the Culinary Arts. Shannel Tejuco will study at Johnson & Wales University in Providence, Rhode Island and Eubene Kim will attend the Culinary Institute of America (CIA) in Hyde Park, NY.

They were awarded this year’s top Los Angeles scholarships and were recognized for their culinary talents, excellent academics and hours of dedication and practice.

Eubene Kim was also named the National winner of the 2016 C-CAP Meatless Monday Recipe Contest. The 2016

C-CAP Meatless Monday Recipe Contest challenged C-CAP high school students from around the country to "get the beef off their buns" and create an innovative veggie burger. Through the contest, students are introduced to the Meatless Monday public health initiative. Eubene was presented with the Grand Prize, a C-CAP Meatless Monday $5,000 scholarship at the ceremony for his “Taste of Korea” kimchi tofu burger. In addition to the scholarship, Eubene and his teacher Mr. Ramon Douglas, received an all-inclusive stay at Canyon Ranch where they will experience healthy-cooking practices first-hand along with insights from nutritionists on staff, as well as time with the Canyon Ranch cooking staff.

Oscar Lemus from Susan Miller Dorsey High School and Angel Jimenez from Phineas Banning High School both received full-tuition scholarships towards their Bachelor’s Degree in the Culinary Arts and will study at Monroe College’s state-of-the-art Culinary Arts Center at the New Rochelle (NY) Campus.

Outstanding C-CAP alumni were also presented with awards at the ceremony. Rafael Perezchica (2000) from John H. Francis Polytechnic High School, the Sous Chef at the Ace Hotel & Swim Club in Palm Springs, CA, was presented with the OléSAY Spain Internship Scholarship, an eighteen-week all expense paid stage experience at the three-star Michelin restaurant Sant Pau in Spain. Last month during the New York awards, C-CAP Chicago Alum, Krystal Lewis, the Sauté/Grill Cook at The Spotted Pig in New York City, was also presented with an OléSAY Spain Internship Scholarship. Cristina Torres (2014) from Carson High School, received a full-tuition scholarship towards her Bachelor’s Degree in the Culinary Arts and will study at Drexel University in Philadelphia, PA. Sandra Curiel from Carson Senior High School was awarded the New England Culinary Institute (NECI) Scholarship and will study at the campus in Montpelier, VT. Anton Castaneda from Herbert Hoover High School will study at the International Culinary Center (ICC) in Campbell, California.

Samantha Gaytan from the Los Angeles Center for Enriched Studies High School was one of three high-school students across the nation awarded scholarships by the American Institute for Cancer Research (AICR) in the 2016 Small Plates Super Foods Recipe Contest, a national competition sponsored by C-CAP and AICR to inspire budding chefs to create delicious dishes that are also cancer-protective. Samantha won third place and a $2,000 scholarship for her dish, Grilled Vegetable Salad with Asian Dressing.

Students were also awarded scholarships from local culinary schools including the Academy of Culinary Education (ACE), the Art Institutes of Los Angeles, Hollywood & Orange County, the Baldwin Park Culinary Arts Academy, Chef Eric’s Classroom, College of the Canyons, Glendale Community College, and The Gourmandise School of Sweets & Savories.

Scholarships awarded ranged in value from $2,000 to more than $100,000 to attend local culinary schools and some of the most prestigious culinary schools in the country. Some students also received C-CAP Education Scholarships, cash awards to help defray the costs of books, supplies, housing, and other expenses while at community college or another culinary school.

A few days earlier, during the C-CAP Los Angeles Cooking Competition for Scholarships, finalists representing high schools across four districts competed against the clock when C-CAP re-created the intensity of a restaurant kitchen at The Culinary Arts Institute at Los Angeles Mission College in Sylmar for the high school seniors to face off in a savory and sweet challenge. Students were judged by a panel of local esteemed judges on presentation of the dishes, knife skills, techniques in the kitchen, taste, sanitary food handling, and timeliness.

The C-CAP LA Cooking Competitions for Scholarships are the culmination of the C-CAP LA high school program for underserved teenagers at risk of leaving high school without job or college prospects. The C-CAP LA program offers direction, a set of useful skills, scholarships, and the potential for a fulfilling career in a growing industry.

Angel Jimenez, Monroe College Scholarship & Michael & Karen Berk Scholarship

Sandra Curiel, New England Culinary Institute Scholarship & Deborah & Bill Ryan Scholarship

Eubene Kim, Culinary Institute of America Scholarship & Meatless Monday Scholarship

Shannel Tejuco, Johnson & Wales University Scholarship & Mitzie Cutler Scholarship

Samantha Gayton, Kathleen & Richard Catarette Scholarship & American Institute for Cancer Research Scholarship

Emmanuel Lopez, College of the Canyons Culinary Club Scholarship & Lee Ann & Melvin H. Jacobs Foundation Scholarship

Genesis Pineda, Elissa & Rick Phillips Scholarship, Mise en Place Scholarship, Friends of Debra Greenwood Scholarship, Glendale Community College Matching Scholarship

Abi Flores, Lee Ann & Melvin H. Jacobs Foundation Scholarship & Mitzie Cutler Scholarship

Anton Castaneda, International Culinary Center, California Scholarship & Ronald Newburg Foundation Scholarship

Karlie Zavala, Baldwin Park Culinary Arts Academy Scholarship & C-CAP LA Education Scholarship

C-CAP is a national non-profit that transforms lives of at-risk students through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. Since its inception in 1990, C-CAP has awarded over $46 million in scholarships, provided job training and internships, college and lifetime career support, teacher training and product and equipment donations to classrooms. Through C-CAP’s efforts, a large percentage of its students find rewarding careers in the foodservice and hospitality industry with many alumni, now graduates of top culinary schools working in leading restaurants and hotels throughout the country. C-CAP was founded by Richard Grausman, renowned cookbook author and culinary educator. Its President is Susan Robbins, and its Board of Directors is led by award-winning chef, restaurateur and author Marcus Samuelsson and Mark Weiss, Chief Investment Officer of RFR Holding LLC. C-CAP works with over 16,000 students nationwide.

In 2015-2016 academic year, C-CAP Los Angeles served over 3,200 students in 22 schools. For more information, visit www.ccapinc.org.

The Culinary Arts Institute at Los Angeles Mission College (www.lamission.edu/culinaryarts) is a state-of-the-art Culinary Arts Program and is located in Sylmar, CA. The Culinary Arts Institute Building, which is an 85,000 square foot full service, culinary arts educational facility, opened in April 2011. It houses eight (8) kitchen/classroom labs such as the Mission Café & Grille, Main Production Kitchen, Modular Kitchen, Bake Shop, Pastry Shop, Garde Manger Lab, Butchery Lab, and a high tech Demonstration lab with auditorium seating. The new kitchen/classroom labs allow students to gain the knowledge and training that will not just give them a job, but give them an exciting career. The CAI bldg. also houses six (6) lecture classrooms and an exquisite Executive Fine Dining Room that provides excellent front-of-the-house (FOH) experience as well.

Tip #1 – Raw Meat: Make sure to never leave raw anything out at room temperature for too long; the FDA recommends a 2-hour exposure limit.

Tip #2 – Meat Thermometer: We know you’re a grill pro but it doesn’t hurt to keep a meat thermometer on-hand just to be safe when you’re unsure or to satisfy Aunt Jane.

Tip #3 – Meat Plate: Make sure Grandpa or Uncle Bob do not accidentally serve any cooked food on the plate that once held raw meat or raw poultry.

Tip #4 – Clean Hands: If you’ve touched raw meat, keep some antibacterial handy wipes on-hand if you can’t make it to the sink to wash your hands before handling your cooking utensils, or anything else for that matter, to avoid food borne illness due to cross contamination.

Grill Safety:

Tip #1 – Cook outdoors: Never cook on your grill indoors! No matter what the weather is doing outside.

Tip #3 – Grill Perimeter: For kids safety at the party, set up a 3’ safe zone around your grill.

Tip #4 – Propane: Check your propane cylinder and hose for any leaks, especially if it has been hibernating all winter. A solution of water and soap can be used to show any leaks as bubbles will form.

Tips Compiled by Chef, Conor Moran:
Who better to think out of the box and craft a new benchmark of quality for the BBQ industry than renowned Chef, Conor Moran. Chef Conor’s culinary influences are as diverse as his family roots and choice of adopted home towns across the globe. Born and raised in Houston, TX with Irish and Italian family roots, Chef Conor has honed his culinary palate while living in the far reaches of Cairo, Egypt and Rio de Janeiro, Brazil. Moran, having worked in a multitude of restaurants from the young age of fifteen, has learned to create delicacies in just about any kitchen type, from Houston’s upscale Lomonte’s Italian restaurant to streamside using a Firedisc®. His experiences leveraging all levels of cooking apparatus set the stage for development of the Chef-Tested/Chef-Approved® protocol for FireDisc grills..

http://www.firediscgrills.com/executive-chefs/
http://www.firediscgrills.com

In the kitchen, you use salt in just about everything. But what most people don't realize is that salt can be used for a lot more than cooking. Here are a few unexpected ways you can use salt and save a few bucks at the same time.

Hard-boiled eggs can be a tasty treat, but there's nothing more frustrating than having them fall apart when you try to peel them. Salt can help with that: If you add a teaspoon into the water before you heat things up, once they're done, those shells will slide right off.

Now let's tackle grease and burnt-on food, which can be a real pain to clean. Again, here's where salt steps in to save the day. Sprinkle a thin layer on the inside of your pan, then add some water and let it sit for about ten minutes. Then grab a sponge, and that grease and grime should wipe right off.

And finally, there's the dreaded fridge cleaning. But don't worry, you can ditch the chemicals for this one. Put 1/2 cup of salt and 1/2 cup of vinegar into a spray bottle, fill the rest with water, and shake! Using this solution will keep your fridge just as clean, and it won't scratch your glass either.

So while too much salt may be bad for your health, it doesn't mean it can't help you in other ways. Start sprinkling, and you'll be surprised at how much time and money you can save.

Winners were revealed Monday, May 2, 2016, at the 2016 James Beard Foundation Awards at the Lyric Opera of Chicago. During a ceremony hosted by TV personality, chef and restaurateur Carla Hall, awards in the Restaurant and Chef and Outstanding Restaurant Design categories were presented, as well as a number of special achievement awards, including the Who’s Who of Food & Beverage in America, Lifetime Achievement, Design Icon, America’s Classics, and Humanitarian of the Year. Winners of the Foundation’s annual Book, Broadcast, & Journalism Awards were presented on April 26, 2016, at a ceremony and dinner at Pier 60 at Chelsea Piers in New York City, hosted by James Beard Award winner, chef and TV personality Ming Tsai. A complete list of award winners announced on May 2 can be found at the end of this release. Results from both events can be found at jamesbeard.org/awards.

§ Outstanding Restaurateur: Ken Friedman, The Spotted Pig, The Breslin, Tosca Café, NYC

Industry leaders from across the country attended the highly anticipated ceremony where the theme of the evening was TV/Dinner. Ever since James Beard appeared on television’s first cooking show, food has been one of the most popular subjects in American broadcasting. The 2016 James Beard Awards honored the country’s top culinary talent while celebrating the role of cuisine in television. The gala reception chefs, consisting of former James Beard Foundation Award recipients, created dishes inspired by their favorite television shows and characters, and shared their cuisine with nearly 2,000 attendees.

Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All JBF Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. There are no cash prizes.

The 2016 James Beard Awards are presented in association with HMSHost, Lexus, and Mariano's; and the following partners: Premier Sponsors: All-Clad Metalcrafters, American Airlines, Lenox Tableware and Gifts, True Refrigeration®; Supporting Sponsors: Acqua Panna® Natural Spring Water, Breville®, Goose Island Beer Co., Lavazza, Robert Mondavi Winery, S.Pellegrino® Sparkling Natural Mineral Water, Skuna Bay Salmon, Valrhona; Gala Reception Sponsors: Braveheart Black Angus Beef® from PERFORMANCE Foodservice, Ecolab, Groupon, Kendall College, Royal Caribbean International, Waldorf Astoria Hotels & Resorts; with additional support from: Chefwear, VerTerra Dinnerware, and Wisconsin Cheese. The James Beard Foundation also gratefully acknowledges the generous support of the Chicago Department of Aviation, Choose Chicago, and the Illinois Restaurant Association.

Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors America's diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit jamesbeard.org. Get food news, recipes, and more at the James Beard Foundation’s blog. Follow the James Beard Foundation on Facebook, Twitter and Instagram.

(For the best restaurant design or renovation in North America since January 1, 2013)

Designers: Renzo Piano Building Workshop in Collaboration with Cooper Robertson and Bentel & Bentel

(For the best restaurant design or renovation in North America since January 1, 2013)

Designers: Mode Carpentry, Land and Sea Dept. (Robert McAdams, Jon Martin, Peter Toalson, and Cody Hudson)

A restaurant opened in the calendar year before the award that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.

A chef or baker who prepares breads, pastries or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.

A restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service.

A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.

A chef or baker who prepares desserts, pastries, or breads and who serves as a standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.

A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.

A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past five years.

A restaurant in operation five or more years that demonstrates high standards of hospitality and service.

A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.

A beer, wine or spirits professional who has made a significant national impact on the restaurant industry.

A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.

Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.

2016 James Beard Foundation Who’s Who of Food & Beverage in America Inductees