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blackkudos · 5 years ago

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Allen Allensworth

Allen Allensworth (7 April 1842 – 14 September 1914), born into slavery in Kentucky, escaped during the American Civil War and became a Union soldier; later he became a Baptist minister and educator, and was appointed as a chaplain in the United States Army. He was the first African American to reach the rank of lieutenant colonel. He planted numerous churches, and in 1908 founded Allensworth, California, the only town in the state to be founded, financed and governed by African Americans.

During the American Civil War, he escaped by joining the 44th Illinois Volunteers and later served two years in the navy. After being ordained as a minister, he worked as a teacher, studied theology and led several churches. In 1880 and 1884, he served as the only black delegate from Kentucky in the Republican National Conventions. In 1886, he gained an appointment as a military chaplain to a unit of Buffalo Soldiers in the West and served in the US Army for 20 years, retiring in 1906.

In addition to his work in developing churches, he was notable for founding the township of Allensworth, California in 1908; it was intended as an all-black community. Although environmental conditions inhibited its success as a farming community and the residents abandoned it after a few generations, much of the former town has been preserved as the Colonel Allensworth State Historic Park. It marks the founders' dream and the thriving community that developed for some time.

Biography

Early life and education

Born into slavery in Louisville, Kentucky in 1842, Allensworth was the youngest of thirteen children of Phyllis (c. 1782 - 1878) and Levi Allensworth. Over the years, their family was scattered: his sister Lila escaped with her intended husband to Canada by the Underground Railroad; and the older boys William, George, Frank, Levi and Major were sold downriver to plantations in the Deep South, which continued to buy enslaved workers from the Upper South to develop the cotton industry. Mary Jane was his only sibling who grew up in Kentucky and married there; she purchased her freedom in 1849, gaining stability.

His mother was held by A.P. and Bett Starbird. The mistress assigned Allen as a young slave to her son Thomas. When the Starbird boy started school, Allen began to learn from him, although it was illegal. After his father died when Allen was young, his mother chose to be sold as a cook to a neighbor, the attorney Nat Wolfe. When the Starbirds found Allen was learning to read, they separated him from their son and placed him with another family, the Talbots. Mrs. Talbot, a Quaker, was kind to Allen and continued to teach him to read and write; she also took him to a Sunday school for slave children. When Bett Starbird discovered this, she took Allen back. In 1854 she made arrangements with her husband's partner John Smith to send the boy to his brother Pat's plantation down the Mississippi River in Henderson, Kentucky, to put an end to his learning. On the steamboat, the boy was placed in the care of a slave steward rather than being chained with other slaves below deck. They were being transported for sale to downriver markets.

Hebe Smith, Allen's new mistress, assigned him to be a houseboy; she prohibited him from continuing his studies, and whipped him for trying to do so. Also working in the household was a white orphan boy Eddie; the two boys became friends and helped each other. Suffering on the farm from a cruel overseer, in 1855 at age 13, Allen planned to escape to Canada. He spent two weeks hiding at a neighboring farm before returning to the Smiths for punishment. Later he ran away again. The Smiths and Starbirds agreed to sell him on the auction block in Henderson.

Allensworth was sold again in Memphis, Tennessee and shipped to New Orleans. There he was bought by Fred Scruggs, who taught him to work as an exercise boy and jockey in Jefferson, Louisiana. Unlike others, his new master was pleased to learn that the boy could read; he assigned him to race his best horse.

Civil War and freedom

In early 1861 the Civil War loomed, but horse racing continued. Scruggs took Allen and his horses upriver for the fall meet in Louisville. Allensworth hoped to see his mother Phyllis again, as he had learned that her last master, a Rev. Bayliss, had freed her after she cared for his dying wife. He found that she had recently gone to New Orleans with a Union man to look for her sons. (She found Major in prison.) Waiting for her return, Allensworth was reunited with his sister Mary Jane, who had married and had a son. She had purchased her freedom in 1849. When Phyllis Starbird returned to Louisville, she and Allen were reunited.

While working nearby on a farm where Scruggs' deputy had placed him, Allensworth met soldiers from the 44th Illinois Volunteer Infantry Regiment, a Union unit encamped near Louisville. When he told them of wanting freedom, they invited him to join the Hospital Corps. In disguise, he marched with the unit past his old master through Louisville and off to war. After serving as a civilian nursing aide for some time, he was invited to accompany Dr. A. J. Gordon, one of the surgeons, to his home in Georgetown, Ohio. There Allensworth dined with Gordon's family, was given a room of his own, and felt he first walked as a free man. With the war continuing, in 1863 Allensworth enlisted in the US Navy, where he earned his first pay as a free man. He was soon promoted to Captain's steward and clerk, and served on the gunboats Queen City and Tawah for two years.

Postwar years

Allensworth first returned to Kentucky to work and study. In 1868 he joined his brother William in St. Louis, where they operated two restaurants. Within a short time, they received a favorable offer and sold them out; Allensworth returned to Louisville. He worked while putting himself through the Ely Normal School, one of several new schools in the South established by the American Missionary Association. During Reconstruction, Allensworth taught at schools for freedmen and their children operated by the Freedmen's Bureau. Inspired by his own teaching, he began attending courses at the Nashville Institute, later known as the Roger Williams University, but did not graduate. The school later gave him an honorary Master of Arts.

Allensworth became involved with the Baptist Church in Louisville and attended the Fifth Street Baptist Church led by Henry Adams. He was ordained in 1871 by the Baptists as a preacher. In the 1870s, Allensworth went to Tennessee to study theology. During this time he also served as a preacher in Franklin, Tennessee, south of Nashville.

In 1875, Allensworth started working as a teacher in Georgetown, Kentucky. He also served as the financial agent of the General Association of the Colored Baptists in Kentucky. They had joined together to support the founding of a religious school for black teachers and preachers. Allensworth was among the founders of The State University, helped guarantee the salary of the president in the early years, and served on the Board of Trustees.

He returned to Louisville when called to be pastor of the Harney Street Baptist Church, which he reorganized, attracting many new members. They renamed it Centennial Baptist Church; it was selected as a model by the American Baptist Home Mission Society of America. Within a few years, Allensworth had increased the congregation nearly fivefold, and it built a new church.

Marriage and family

In 1877 he married Josephine Leavell (1855–1938), also born in Kentucky; they had met while studying at Roger Williams University in Nashville, Tennessee. She was an accomplished pianist, organist and music teacher. They had two daughters together, Eva and Nella.

The year of his marriage, Allensworth invited his mother to live with him and Josephine. They had several months together before she died in 1878 at the age of 96.

Post-Reconstruction era

Allensworth was called to the State Street Church in Bowling Green, Kentucky. He also gave public lectures. That fall, he went to Boston to give a series of lectures, after studying public speaking in Philadelphia.

On his return, he met people from the American Baptist Publication Society in Philadelphia, who appointed him as Sunday School Missionary for the state of Kentucky. He had always worked to build up the Sunday Schools at his churches, and this gave him the chance to continue to work on education around the state. The Colored Baptist State Sunday School Convention of Kentucky appointed him to the position of State Sunday School Superintendent.

With his leadership positions and public speaking, Allensworth became increasingly interested in politics. In 1880 and 1884, he was selected as Kentucky's only black delegate to the Republican National Conventions.

Military career as chaplain

In 1886, when he was 44, Allensworth gained support by both southern and northern politicians for appointment as a chaplain in the US Army; his appointment was confirmed by the Senate, as necessary at the time, and approved by the president. He was one of the few black chaplains in the US Army and was assigned to the 24th Infantry Regiment, known as the Buffalo Soldiers. His family accompanied him on assignments in the West, ranging from Fort Bayard, New Mexico Territory to Fort Supply, Indian Territory, and Fort Harrison, near Helena, Montana. His wife played organ in the fort chapels.

At Fort Bayard, Allensworth wrote Outline of Course of Study, and the Rules Governing Post Schools of Ft. Bayard, N.M.. The Army adapted these for use as the standard manual on the education of enlisted personnel.

By the time of his retirement in 1906, Allensworth had been promoted to the rank of lieutenant colonel, the first African American to gain that rank.

Allensworth, California

After the army, Allensworth and his family settled in Los Angeles. He was inspired by the idea of establishing a self-sufficient, all-black California community where African Americans could live free of the racial discrimination that pervaded post-Reconstruction America. His dream was to build a community where black people might live and create "sentiment favorable to intellectual and industrial liberty."

In 1908, he founded Allensworth in Tulare county, about thirty miles north of Bakersfield, in the heart of the San Joaquin Valley. The black settlers of Allensworth built homes, laid out streets, and put up public buildings. They established a church, and organized an orchestra, a glee club, and a brass band.

The Allensworth colony became a member of the county school district and the regional library system and a voting precinct. Residents elected the first African-American Justice of the Peace in post-Mexican California. In 1914, the California Eagle reported that the Allensworth community consisted of 900 acres (360 ha) of deeded land worth more than US$112,500.

Allensworth soon developed as a town, not just a colony. Among the social and educational organizations that flourished during its golden age were the Campfire Girls, the Owl Club, the Girls' Glee Club, and the Children's Savings Association, for the town's younger residents, while adults participated in the Sewing Circle, the Whist Club, the Debating Society, and the Theater Club. Col. Allensworth was an admirer of the African-American educator Booker T. Washington, who was the founding president and longtime leader of the Tuskegee Institute in Alabama. Allensworth dreamed that his new community could be self-sufficient and become known as the "Tuskegee of the West".

The Girls' Glee Club was modeled after the Jubilee Singers of Fisk University, who had toured internationally. They were the community's pride and joy. All the streets in the town were named after notable African Americans and/or white abolitionists, such as Sojourner Truth, Frederick Douglass, poet Paul Lawrence Dunbar, and Harriet Beecher Stowe, abolitionist and author of Uncle Tom's Cabin.

The dry and dusty soil made farming difficult. The drinking water became contaminated by arsenic as the water level fell.

The year 1914 also brought a number of setbacks to the town. First, much of the town's economic base was lost when the Santa Fe Railroad moved its rail stop from Allensworth to Alpaugh. In September, during a trip to Monrovia, California, Colonel Allensworth was crossing the street when he was struck and killed by a motorcycle. The town refuses to die. The downtown area is now preserved as Colonel Allensworth State Historic Park where thousands of visitors come from all over California to take part in the special events held at the park during the year. The area outside the state park is also still inhabited.

Allensworth is the only California community to be founded, financed and governed by African Americans. The founders were dedicated to improving the economic and social status of African Americans. Uncontrollable circumstances, including a drop in the area's water table, resulted in the town's decline.

Legacy and honors

The state has preserved the site and is gradually restoring its buildings. The most important building is the school house, which the community prized as representing the future of its children. In use until 1972, it is furnished as it would have been on a school day in 1915. The park arranges special events to celebrate the former community's history, and the park's visitor center features a film about the site. An annual re-dedication ceremony reaffirms the vision of the original pioneers.

Col. Allensworth's residence is preserved and furnished in the 1912-period style. It contains items from his life in the military service and the ministry. A small display of farm equipment is a reminder of the Allensworth economic base.

A public monument, designed by Ron Husband, has been funded by the City of Monrovia, California.

Death

Allen Allensworth died at the age of 72, on September 14, 1914. He was killed by a motorcyclist in Monrovia, California.

#04/07 #09/14

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laberintos-espinas · 4 years ago

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A Tourist Guide to Pensacola, Florida

Situated in northwest Florida, ten miles from the Alabama state line on its beg, Pensacola is wealthy in notable, military aeronautics, and characteristic sights, all with Florida's unique sun, sand, fish, and water perspectives Wedding Bands Pensacola:

Despite the fact that St. Augustine, on Florida's east or Atlantic coast, is viewed as the most seasoned US city and flourished after Admiral Pedro Menendez de Aviles cruised to it and set up a province, Pensacola, on the state's west or Gulf of Mexico side, might have guaranteed the title if its own settlement had endured.

Six years sooner, in August of 1559, Spanish wayfarer Tristan de Luna moored in a zone nearby clans named "Panzacola," for "long-haired individuals," with the aim of completing Luis de Velasco, the Mexican emissary of Spain's request for building up a settlement on the sound.

Very much provisioned and arranged, he was furnished with 11 ships and brought 1,500 would-be pilgrims, among whom were African slaves and Mexican Indians. Be that as it may, history had to take some unacceptable byway when a savage storm wrecked eight of de Luna's vessels on September 19.

By the by, with an end goal to rescue the endeavor, he sent one of them to Veracruz, Mexico, to inspire help, leaving the outsiders to squeeze out a presence on shore and make due by depleting the provisions they had brought. However, rather than re-provisioning the homesteaders, the boats, showing up a year later, just saved the survivors by taking them to Havana and leaving minimal in excess of a military station by the spring of 1561. By August, the modest bunch of warriors relinquished the new land site and got back to Mexico, esteeming it excessively perilous for settlement.

In spite of the fact that it was past information at that point, a specialty as the most seasoned, ceaseless US city it could always be unable to make.

It would be very nearly 150 years, in 1698, indeed, that unfamiliar powers would by and by try to increase a traction for this situation, Spain set up a more effective post in what might become cutting edge Pensacola and toward that end spread out a provincial town.

As has so regularly happened since the beginning, land, once guaranteed, turned into the prize others looked for, frequently by military methods, and Pensacola demonstrated no exemption. Spaniards at first gave up to the French in May of 1719, however it was not really the finish of its possession. France, Spain, Britain, and Spain indeed would take ownership throughout the following century, until the last at last surrendered Florida to the United States in 1821. Since the Confederacy additionally "took up residency," Pensacola is considered the "City of Five Flags."

A noteworthy bit of its right around 500-year history has been safeguarded and can be knowledgeable about the Pensacola Historic District, which is overseen by the UWF Historic Trust, itself an association upheld by the University of West Florida, and it comprises of 27 properties on the National Register of Historic Places.

Affirmation, just available for seven days, incorporates guided visits and guest section, and tickets can be gotten at Tivoli High House.

Significant structures are many. Seville Square, for instance, is the focal point of the old settlement and filled in as one finish of the British course's motorcade ground, finishing at its twin, Plaza Ferdinand VII. It was here that General Andrew Jackson acknowledged the West Florida domain from Spain in 1821 and first raised the US banner.

A little, protected segment of Fort George, an objective of the American Revolution's Battle of Pensacola, is emblematic of British occupation from 1763 to 1781.

Unique houses proliferate, including the Julee Panton Cottage, the 1805 Lavalle House, the 1871 Dorr House, and the 1890 Lear-Rocheblave House.

The Old Christ Church, situated on Seville Square and inherent 1824 by slave work, is the most seasoned of its sort in the state to at present possess its unique site.

There are likewise a few exhibition halls: the T.T. Wentworth, Jr., Florida State Museum, which was developed in 1908 and initially filled in as the City Hall, the Pensacola Children's Museum, the Voices of Pensacola Multicultural Center, and the Museum of Commerce.

Despite the fact that not actually part of the Pensacola Historic District, the Pensacola Grand Hotel is situated on the site of the Louisville and Nashville Railroad's traveler stop, which itself was developed in 1912 to supplant the first 1882 L&N Union Station that served Pensacola for a very long time. It is currently on the National Register of Historic Places.

Reestablished in its unique wonder and changed into a lodging with a 15-story glass tower, it holds quite a bit of its initial embellishment, including a French earth tile rooftop and a clay mosaic tile floor, and is decorated with period pieces, for example, a strong, drop-cast bronze light and classical goods.

Its lavish "1912, The Restaurant," situated on the ground floor, highlights gateway Biva entryways from London, a cast-bronze French-style light fixture from Philadelphia, 1885 angled glass from a Victorian lodging in Scranton, and scalloped-molded flame broil work from Lloyd's of London.

Maritime Air Station Pensacola:

There are a few huge attractions on Naval Air Station Pensacola, which can be gotten to by the guest's entryway and requires ID, for example, a permit, to enter

Found itself on the site of a Navy yard that was raised in 1825, it started as an avionics preparing station at the flare-up of World War I with nine officials, 23 mechanics, eight planes, and ten sea shore propped tents, and was viewed as the first of its sort.

Drastically growing due to the Second World War, it prepared 1,100 cadets for every month, who aggregately flew nearly 2,000,000 hours. After its Naval Air Basic Training Command moved its base camp from Corpus Christi, Texas, to Pensacola, unadulterated fly airplane were consolidated in the prospectus. Today, 12,000 dynamic military work force, 9,000 of whom get flying preparing, are doled out to the station.

The widely acclaimed National Naval Aviation Museum, likewise situated here, is the biggest and one of Florida's most-visited attractions. It started not as a vacationer sight, but rather as a methods for remembering maritime flying history for cadet educational plans, for which there was neither adequate time nor subsidizing for the customary book-and-study methodology.

The office, at first housed in a 8,500-square-foot wood outline constructing that hailed from World War II, turned into the locus of determination, assortment, conservation, and show of airplane and curios that speak to the turn of events and legacy of the administration branch. It opened its entryways on June 8, 1963.

Ever-growing, it presently has 700 planes in its assortment that are shown in its 11 other authority Navy galleries all through the nation, yet nearly 150 immaculately reestablished ones are as yet displayed here after another office with 37 outside sections of land and 350,000 square feet of indoor space was finished. Confirmation is free.

Partitioned into the South Wing, the West Wing, a second-floor Mezzanine, and the different Hangar Bay One, it follows the development of Navy flight and the airplane it worked from its beginning to the most recent Middle East clashes.

The A-1 Triad, for instance, was so named since, in such a case that worked in the three domains of air (wings), water (buoys), and land (wheels). The Nieuport 28, in the World War I segment, encouraged plane carrying warship experimentation, while the mammoth Navy-Curtiss NC-4, at the limit of the Golden Age display, was the first to navigate the Atlantic from Trepassey, Newfoundland, to the Azores Islands off of Portugal.

Speed from stream warriors during the Cold War is spoken to by such kinds as the McDonnell F2H-4 Banshee, the North American FJ-2 Fury, and the Russian MiG-15.

Highlight of the West Wing is the "USS Cabot" island and a copy of its transporter deck, which is encircled by a broad assortment of for the most part World War II airplane, including the Grumman F4F-3 Wildcat, the Vought-Sikorsky FG-1D Corsair, and the General Motors (Grumman) TBM Avenger.

Of the various shows on the exhibition hall's mezzanine, which itself disregards both the South and West Wings and can even be gotten to via aircraft ground steps, there can be none that offer a more prominent differentiation to one another than those gave to lighter-than-air avionics and space investigation.

Advanced from the round inflatable first effectively flown by the Montgolfier Brothers in 1783 in the main case, carriers were huge, controllable inflatables which achieved lift by the lightness standard themselves, yet fused motors for impetus and rudders and lifts for, individually, yaw (guiding) and longitudinal (pitch) hub control. Suspended gondolas housed the team and travelers. Inflexible sorts included inner systems, which were not needed by the non-unbending ones, for example, dirigibles.

Gondolas or control vehicles from the Navy's L-8 and World War II-period K-47 aircrafts are in plain view. The last mentioned, conveyed on May 19, 1943 at Moffett Field, California, had a 425,000-cubic-foot inner volume.

In the second, or space, case, a reproduction of the Mercury Freedom 7 space container, the first was dispatched at 116.5 nautical miles and was air/space borne for 14.8 minutes, speaks to Naval Aviation's commitments to the Space Program, on the grounds that Naval Aviator Alan B. Shepard turned into the primary American to enter that domain on May 5, 1961.

Likewise in plain view is the first Skylab II Command Module, which circled the Skylab space station during 28 days among May and June of 1973. Worked by a three-part, all-Navy team, it set a few precedents, including the longest monitored spaceflight, the best separation voyaged, and the best mass docked in space.

Noticeable from both the mezzanine and the fundamental floor is the 75-foot-tall, 10,000-square-foot Blue Angels Atrium that associates the South and West Wings and highlights four Douglas A-4 Skyhawks in a plunging precious stone painted in the aerobatic group's dim blue attire.

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kissablescars-blog1 · 5 years ago

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When tradition becomes a passion: Chef Peng S. Looi’s sophisticated cuisine with a native twist.

When thinking of Malaysia, a beautiful country surrounded by sea comes to mind and invites to think of probably the long planned summer vacation that hasn't happened so far. It is then, when I decided to take a vacation and make my way to meet someone who has left his mark in the culinary world: Chef Peng S.Looi. Malaysia being surrounded by countries such as Singapore, Thailand, Vietnam, Indonesia and Philippines which them itself having extensive fame when it comes to cuisines and creative tastes. Here, we meet a very interesting chef, who very excitedly and full of pride decided to share his journey with me from how he started ( the very bottom) to where he ended (the very top).

His name is Peng S. Looi (54), and was born in the city of Ipoh in Malaysia. It is one of the largest cities in the country and is the capital of the Perak State as well. It is very well known for its international and unique food culture, which incorporates elements from other continents as well as taste, such as Chinese, Malay and Indian cuisines. It is because of this interesting mix of tastes that helped him to gain his current award-winning restaurants, such as “ Asiatique” and “August Moon Chinese Bistro”. Two of Louisville’s premier restaurants.

“The bar at Asiatique”.

Entering one of his newly opened restaurant “Asiatique”, I was greeted by the Chef himself and after ordering our drinks he decided to open up and talk about himself and his past. Feeling that this would definitely be an adventure through time, I got as comfortable as possible in the high-end classy chairs and took out my always-ready notepad and pen, ready to take as much notes as possible and to carefully not miss any details.

When asked where he got his inspiration from, he stated: “I started cooking when I was very young. Helping my mother, my sister, and a lady my parents hired to help around the house”. From then on, I started to slowly develop new cooking skills by being able to manage the raw product ( chicken, fish etc.). Even though it was at home where I’ve encountered my first semi cooking experience and got familiar with the knives, it was time for me to leave and explore new cultures, and thus at the age of 17 I left Ipoh and aimed for my further education more in the west, “ He continued”.

Manchester, was his first stop, where he finished his high school. Once done, in 1981 he moved to the States to study Engineering in the University of Louisville J.B Speed School of Engineering. However, even though he was studying a different career path, he would not cease to dedicate his free time to cook not only for himself but also for his friends. He would create dishes to surprise them as well as show that he was a very capable Chef. It was then when he realized that engineering was not his passion, but cooking is, and so decided to drop engineering school. In August 1987, he and his partner Mimi Ha-Dabbagh decided to open a restaurant called “August Moon Chinese Bistro". The name itself created sensation as it was something that the population on Lexington Road had never experienced before. Its cuisines varied from goat cheese and crabmeat won tons with Asian salsa to hoisin duck with pickled root vegetables and Grand Marnier sauce. With dishes like this, it took no time for the restaurant to boom.

“Tea Eggs by Chef Peng S.Looi”.

One of the most interesting sentences, and probably one of the most important one, that he mentioned is that “People, specially Chefs, have a long journey. Some of them change career paths, and I am not any different. You have to follow your passions”. Peng Looi, following his own advice, adventured himself on a partnership with Pam Sembillo in 1994, to open another restaurant, called Asiatique. The name itself speaks of what the restaurants main cuisine would be. "The Asian touch in our dishes”. This restaurant was not only approved by the masses of people, but also was well recognized in the media such as “Louisville magazine” and “ Weekly LEO”. It was renounced by “The best upscale Casual” by prep magazine. Not to forget about “August Moon Chinese Bistro” which together with “Asiatique” have been mentioned in the American Automobile Tour Guide, Asian Restaurant News, Bon Appetit and Chef’s Magazine.

Together, with his honorable mentions in the different magazines, comes the Jefferson Evans award for “Best Chef of the year” in 2008. This marked an important step in his life, as Looi was the first Asian to receive such Award. He has been invited to the notoriously known James Beard House multiple times. Peng Looi, has had the chance to be the master Chef at World Gourmet Summits in Las Vegas and Dubai, UAE. He also appeared at the Epcot Food + Wine Festival in Disney, Houston’s Grand Food and Wine Affair, the Charleston Food and Wine Festival, the Boca Bacchanal in Boca Raton, and the San Diego Food and Wine Affair.

Even though he has had the vast experience and has gotten a lot of merits, Looi does not take it for granted, and works everyday a little harder to make sure that his dream continues. He stated that, how he managed to climb up the culinary ladder, has not been easy and that it takes certain skills to get there as well as it takes an even more set of skills to maintain that position. Throughout my conversation with the Chef, I found myself more and more drawn into his food and culinary art, to the point where I asked him if he could make a designer dish from scratch for my food blog. Thinking he would decline my request, I was surprised he agreed. I decided to give him a challenge in which I told him, that seafood was not a personal favorite of mine, and that since his cuisine is partially seafood based, he would manage to convince me to like it.

Watching him move around in the kitchen, was pure art and a show. The way he waltzed around the kitchen, picked up the utensils and ingredients, measured the spices... As said: “It was such a pleasure to watch”. After an hour or so, I found myself drooling to the exquisite aroma of spices and fish. When he brought the dish in, I was taken aback. I had never seen anything with such well presentation, decoration and definite looks. The red soup with spices floating around, the noodles floating inviting the eater to devour it as well as the soft fish and clams laying around the bowl. With such a good smell, it must taste even better I thought. I picked up the chopsticks he handed to me, and started eating. I was blown away into an adventure of different tastes and flavors. It seemed as if my taste buds, regained consciousness on its own and a new door to the tastes was opened. What I was unable to do before, I was able to do now. I felt the fish dissolve softly in my mouth, combining perfectly well with the noodles, seaweed and eggs. As a person that is not into seafood, this was my first experience where I knew that from now on, seafood would become my new favorite dish on my list. After I was done, I kindly thanked the Chef, who’s busy himself, had kindly given me his time to interview him.

“Seafood Noodle Soup”

Following my first encounter with Chef Looi, I not only learned a new dish and a new way of savoring food, but also the value of following a persons passion in life to reach to a desired goal. What made the Chefs recipes and restaurants famous was not only his imagination, that is limitless, but his support from his staff, to whom according to him were described as “ a big part of my success. I run a tight crew. They are motivated and well trained. It is not easy to maintain a consistent high quality, but we just try our best. At the end of the day, if you know you tried your best, you can sleep well.” With that last statement I couldn't have agreed more.

Having Chef Peng S. Looi’s success as an example, we can learn how following your dreams can only lead to bigger dreams and therefore to never give up on them, no matter how hard the road might be. Last but not the least, it’s a proven fact that, with the taste of different flavors and combinations in food, It can develop your senses and give you a tremendous pleasure. That being said, if you are in the United States of America, Go grab some “Seafood Noodle Soup” and "Pork Shank’ at Asiatique that is located at 1767 Bardstown Rd. Louisville, trust me, you will thank me later for the suggestion.

“Pork Shank”

#food #foodgasm #yummyfood #foodnews #foodblog #kissablescars #foodblogger #healthyfood #pork

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my-access-florida · 5 years ago

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Restaurant Florida

Yelp’s Top 100 Places to Eat is a list unlike any other “best of” out there. Sure, you’ll see your fancy-schmancy spots and white tablecloth restaurants, but it’s also chock full of hidden gems and off-the-beaten-path joints. From fine dining to shawarma food trucks — find them all in Yelp’s seventh annual Top 100 Places to Eat in the US.

Shawarma Guys is a popular San Diego food truck and was even crowned the best food truck in California earlier this year. With nearly 500 reviews and a 5-star average, it’s clearly making customers happy. Yelpers love their chicken shawarma wrap (61 reviews)! Other favorites on this year’s list include: Lewis Barbecue (no. 34) who make their Top 100 debut this year; Healthy Substance (no. 57), a vegan Mexican restaurant where Yelpers rave about the chilaquiles; and Yardie Spice (no. 7), a beloved Miami mainstay who has made the list three years in a row.

To determine Yelp’s Top Places to Eat in 2020, Yelp’s data science team pulled the top restaurants by ratings and number of reviews in 2019 across the U.S., with representation based on each place’s share of top-rated restaurants nationally, then curated the list with the expertise of our Community Managers around the country to finalize the rankings. The result is a list as quirky, interesting and unique as the Yelp Community itself.

You’re going to want to make a note of these spots, so we made it easy for you. Open this link on mobile (make sure to have the Yelp app downloaded!) and hit ‘follow’ once you’ve opened it in the app. Now you’ll always have the Top 100 with you.

Did we miss one of your must-try restaurants? Share your thoughts on the list on social media using #YelpTop100 and tell us what you think. Remember, we only know how good a spot is if people take the time to review it, so share your thoughts on Yelp, and maybe your favorites will be on next year’s list! Don’t forget to check out our picks for the top places to eat in Canada, too!

Yelp’s Top 100 Places to Eat in the U.S. for 2020

Businesses that offer reservations or waitlist on Yelp, as of 1/1/2020 ♥ Businesses that are available for delivery or pickup on Yelp are marked with, as of 1/1/2020 ⧫

Shawarma Guys – San Diego, CA What to order? The Chicken Shawarma

Pisces Poke & Ramen – Los Angeles, CA ⧫ What to order? The Truffle Salmon

Farmbird – Washington DC What to order? The Avocado Lime Salad

Burgerama – Valley Village, CA What to order? The Country Boy Burger

Cocina Madrigal – Phoenix, AZ ♥ ⧫ What to order? The Wild Mushroom Enchiladas

(Left, top to bottom: #6 Fratellino in Coral Gables, #1 Shawarma Guys in San Diego Right, # 12 Shish Ke Baba in San Francisco)

Fratellino – Coral Gables, FL

Yardie Spice – Homestead, FL

Sweet Rice – Gardena, CA

Soichi Sushi – San Diego, CA ♥

Pikul Thai Bistro – Fairfield, CA ⧫

Kahuku Farms – Kahuku, HI

Shish Ke Baba – San Francisco, CA

The Fuel Shack – San Clemente, CA

PorkChop & Bubba’s BBQ – Bakersfield, CA

Roundhouse Deli – Roseville, CA

Tommy Tamale Market & Cafe – Grapevine, TX ⧫

SP Brazilian Steakhouse – Lakeway, TX

Kra Z Kai’s Laotian Barbeque – Corona, CA ⧫

Karved – Las Vegas, NV ⧫

Southern Charm Cafe – Cape Canaveral, FL

Gino’s Deli Stop N Buy – San Antonio, TX

Craft Pita – Houston, TX

Taneda Sushi in Kaiseki – Seattle, WA ♥

Mumbo Gumbo PDX – Portland, OR ⧫

Garlic Yuzu – Las Vegas, NV

Mr bibi – Oceanside, CA

Bulegreen Cafe Yard – Oakland Park, FL

Sky Rocket Burger – Dallas, TX

Scotty’s Cafe – Columbus, OH

The Aussie Grind – Frisco, TX

Greek Unique – Ashburn, VA

Yahya’s Mediterranean Grill & Pastries – Denver, CO

Nini’s Deli – Chicago, IL

Lewis Barbecue – Charleston, SC

Daybreak Pleasant Street – Gainesville, FL

Otis – Brooklyn, NY

ACHILLES – Santa Clara, CA ⧫

Gotta B Crepes – Evanston, IL

Taqueria La Familia – Denver, CO ⧫

Hometown Cafe & Poké Bar – Providence, RI ⧫

Zaap Thai – Portland, OR

Asiana Thai & Sushi – Cincinnati, OH

Selam Ethiopian & Eritrean Cuisine – Orlando, FL ⧫

Chellas Arepa Kitchen – Lancaster, PA ⧫

New Mexico Tamale Co – Ferndale, WA

German Knoodle – St. Petersburg, FL ⧫

Kuji Asian Grill – Woodland, CA

Bombay River – Red Bank, NJ ⧫

Carmelina’s – Boston, MA ♥

(Left, top to bottom: #72 Stella’s in Richmond, #36 Otis in Brooklyn Right, top to bottom: #21 Gino’s Deli Stop N Buy in San Antonio, #84 Yummy Pollo in Louisville)

Arario Midtown – Reno, NV

Indo – St. Louis, MO

The Curry Pizza Company 2 – Fresno, CA ⧫

Barista Del Barrio – Tucson, AZ

Korai Kitchen – Jersey City, NJ ♥

310 Eatery – Albany, CA

Dia De Los Takos – Albuquerque, NM

Healthy Substance – Chicago, IL

Forma Pasta Factory – Brooklyn, NY

Flight Restaurant & Wine Bar – Memphis, TN

Croby’s Urban Viddles – Charlottesville, VA

Mr. Pollo – Pensacola, FL

Yassin’s Falafel House – Knoxville, TN

The Local Wood Fired Grill – Alpharetta, GA

Hold Fast Kitchen and Spirits – New York, NY

Tibbitts @ Fern Hill – Tacoma, WA

Acevedo’s Hawaicano Cafe – Kahului, HI

Tuna Kahuna – Burlingame, CA

Joe’s Kansas City Bar-B-Que – Kansas City, KS

Hawaii Poke Bowl – Eagan, MN ⧫

Trattoria 360 – Campbell, CA

Porque No? Tacos – Oakland, CA

Stella’s – Richmond, VA

Indian Gardens Cafe & Market – Sedona, AZ

Noodle Man – Virginia Beach, VA

Peck Peck Korean Style Chicken – Teaneck, NJ

Pruller Restaurant – Marlborough, MA

Jackie M’s & Son – Augusta, GA

JJ’s Caffe – Brockton, MA

Odd Duck – Milwaukee WI

Chez Genèse – Greensboro, NC

Otaru Sushi Bar – New Haven, CT

Fox & Fig – Savannah, GA

The Box & Burgers Eatery – Kirkland, WA

Yummy Pollo – Louisville, KY ⧫

El Bocado – Philadelphia, PA

Inizio – Buffalo, NY

MOZZ – Provo, UT

Bae Bae’s Kitchen – Pittsburgh, PA ⧫

Alleia – Chattanooga, TN ♥

Yannis Golden Gyros – Indianapolis, IN

Sunny Point Café – Asheville, NC

Wright’s Barbecue – Johnson, AR

Banh Mi Brothers – Charlotte, NC ⧫

Ten/6 – Coeur d’Alene, ID

Los Primos Tex Mex & Grill – Rockville, MD ♥

Plank Seafood Provisions – Omaha, NE

Cafe Kacao – Oklahoma City, OK ♥

MAKS Asian Kitchen & Sushi – Fort Myers, FL

Vizo’s African Bar & Restaurant – Lubbock, TX

Falafel cafe – Birmingham, AL

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anachef · 6 years ago

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James Beard Foundation Announces 2019 Restaurant and Chef Semifinalists

New York, NY (RestaurantNews.com) The James Beard Foundation announced today its list of Restaurant and Chef Award semifinalists in advance of the 29th annual James Beard Awards. The prestigious group of semifinalists across all categories represents a wide collection of culinary talent, from exceptional chefs and dining destinations nationally and across ten different regions to the best new restaurants, outstanding bar, outstanding baker, and a rising star chefs 30 years of age or under. The full list of 2019 semifinalists can be reviewed at the end of the press release or directly at the James Beard Foundation website.

The Foundation will announce the final nominees for all Award categories during a press conference in Houston, hosted by James Beard Award–winning chef Hugo Ortega at his namesake Mexican restaurant, Hugo’s, on Wednesday, March 27th, 2019. The event will take place at 9:00 A.M. CT / 10:00 A.M. ET and will be streamed live online (details coming soon on the Foundation’s website) and the nominees will be live-tweeted via the James Beard Foundation Twitter feed at twitter.com/beardfoundation.

Overview of Restaurant and Chef Awards Process

The James Beard Foundation holds an online open call for entries beginning in mid-October of each year. Entries received, along with input solicited from an independent volunteer group of more than 250 panelists around the country, are reviewed by the Restaurant and Chef Committee to determine eligibility and regional representation. Based on the results and eligibility requirements for each award, the committee then produces a nominating ballot that lists the semifinalists in each of the 21 Restaurant and Chef Award categories. The list of semifinalists is then voted on by more than 600 judges from across the country to determine the final nominees in each category. The same group of judges, which comprises leading regional restaurant critics, food and wine editors, culinary educators, and past James Beard Award winners, then votes on the nominees to select the winners. Tabulations to determine the nominees and winners are done by independent auditors Lutz & Carr. The governing Awards committee, board of trustees, and staff of the James Beard Foundation do not vote, and the results are kept confidential until the presentation of winners in May. James Beard Awards policies and procedures can be reviewed at jamesbeard.org/awards/policies.

2019 James Beard Awards Restaurant and Chef Award Semifinalists and Award Criteria

Best New Restaurant

A restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come.

Adda Indian Canteen, NYC

Andiario, West Chester, PA

Angler, San Francisco

Atomix, NYC

Bardea Food & Drink, Wilmington, DE

Bavel, Los Angeles

Bywater American Bistro, New Orleans

Canard, Portland, OR

Celeste, Somerville, MA

Chickadee, Boston

Elle, Washington, C.

The Elysian Bar, New Orleans

Folk, Nashville

Frenchette, NYC

Kyoten, Chicago

Larder Delicatessen and Bakery, Cleveland

Lineage, Wailea, HI

Majordomo, Los Angeles

Marrow, Detroit

Nyum Bai, Oakland, CA

Passerotto, Chicago

Petra and the Beast, Dallas

Popol Vuh, Minneapolis

Q House, Denver

Sawyer, Seattle

Spoken English, Washington, D.C.

The Stanley, Charlotte, NC

Suerte, Austin

The Surf Club Restaurant, Surfside, FL

Vianda, San Juan, PR

Outstanding Baker

A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years.

Umber Ahmad, Mah-Ze-Dahr Bakery, NYC

Kim Boyce, Bakeshop, Portland, OR

Andy Clark, Moxie Bread Co., Louisville, CO

Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA

Tova du Plessis, Essen Bakery, Philadelphia

Zachary Golper, Bien Cuit, NYC

Don Guerra, Barrio Bread, Tucson, AZ

Naomi Harris, Madruga Bakery, Coral Gables, FL

Stephanie Hart, Brown Sugar Bakery, Chicago

Maura Kilpatrick, Sofra Bakery and Café, Cambridge, MA

Lisa Ludwinski, Sister Pie, Detroit

Greg Mindel, Neighbor Bakehouse, San Francisco

Taylor Petrehn, 1900 Barker, Lawrence, KS

Alison Pray, Standard Baking Co., Portland, ME

Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, MO

Avery Ruzicka, Manresa Bread, Los Gatos, CA

Kit Schumann and Jesse Schumann, Sea Wolf Bakers, Seattle

Debbie Swenerton, Black Bear Bread Co., Grayton Beach, FL

Greg Wade, Publican Quality Bread, Chicago

Chris Wilkins, Root Baking Co., Atlanta

Outstanding Bar Program

A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer.

Anvil Bar & Refuge, Houston

The Atomic Lounge, Birmingham, AL

The Baldwin Bar, Woburn, MA

Bar Agricole, San Francisco

Bryant’s Cocktail Lounge, Milwaukee

Clavel Mezcaleria, Baltimore

Columbia Room, Washington, C.

Dead Rabbit, NYC

Expatriate, Portland, OR

Kimball House, Decatur, GA

La Factoría, San Juan, PR

Leyenda, Brooklyn, NY

Lost Lake, Chicago

The Monarch Bar, Kansas City, MO

Monk’s Café, Philadelphia

No Anchor, Seattle

Old Lightning, Marina Del Rey, CA

Planter’s House, St. Louis

Saint Leo, Oxford, MS

Ticonderoga Club, Atlanta

Outstanding Chef (Presented by All-Clad Metalcrafters)

A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years.

Ashley Christensen, Poole’s Diner, Raleigh, NC

Renee Erickson, Bateau, Seattle

Colby Garrelts, Bluestem, Kansas City, MO

Sarah Grueneberg, Monteverde, Chicago

Shiro Kashiba, Sushi Kashiba, Seattle

David Kinch, Manresa, Los Gatos, CA

Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA

Corey Lee, Benu, San Francisco

Donald Link, Herbsaint, New Orleans

Margot McCormack, Margot Café & Bar, Nashville

Tory Miller, L’Etoile, Madison, WI

Maricel Presilla, Cucharamama, Hoboken, NJ

Missy Robbins, Lilia, Brooklyn, NY

Chrysa Robertson, Rancho Pinot, Scottsdale, AZ

Gabriel Rucker, Le Pigeon, Portland, OR

Chris Shepherd, Georgia James, Houston

Ana Sortun, Oleana, Cambridge, MA

Vikram Sunderam, Rasika, Washington, C.

Fabio Trabocchi, Fiola, Washington, C.

Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Pastry Chef (Presented by Lavazza)

A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years.

Jeb Breakell, The Wolf’s Tailor, Denver

Ashley Capps, Buxton Hall, Asheville, NC

Juan Contreras, Atelier Crenn, San Francisco

Kelly Fields, Willa Jean, New Orleans

Meg Galus, Boka, Chicago

Megan Garrelts, Rye, Leawood, KS

Zoe Kanan, Simon & the Whale, NYC

Michelle Karr-Ueoka, MW Restaurant, Honolulu

Margarita Manzke, République, Los Angeles

James Matty, Suraya, Philadelphia

Junko Mine, Cafe Juanita, Kirkland, WA

Diane Moua, Spoon and Stable, Minneapolis

Pichet Ong, Brothers and Sisters, Washington, C.

Natasha Pickowicz, Flora Bar, NYC

Michelle Polzine, 20th Century Café, San Francisco

Rabii Saber, Four Seasons Resort, Orlando, FL

Ricardo “Ricchi” Sanchez, Bullion, Dallas

Laura Sawicki, Launderette, Austin

Whang Suh, Hen & Heifer, Guilford, CT

Cynthia Wong, Life Raft Treats, Charleston, SC

Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years.

Balthazar, NYC

Bolete, Bethlehem, PA

Cafe Juanita, Kirkland, WA

El Charro Café, Tucson, AZ

FIG, Charleston, SC

Fore Street, Portland, ME

Jaleo, Washington, C.

Komi, Washington, D.C.

Marché, Eugene, OR

Nopa, San Francisco

Norman’s, Orlando, FL

North Pond, Chicago

O Ya, Boston

The Original Ninfa’s on Navigation, Houston

Park’s BBQ, Los Angeles

Quince, San Francisco

Restaurant Alma, Minneapolis

Sagami, Collingswood, NJ

SriPraPhai, NYC

Zahav, Philadelphia

Outstanding Restaurateur (Presented by Magellan Corporation)

A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.

Hugh Acheson, Atlanta (Empire State South, Five & Ten, The National, and others)

Paul Bartolotta and Joe Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)

JoAnn Clevenger, Upperline, New Orleans

Richard DeShantz and Tolga Sevdik, Richard DeShantz Restaurant Group, Pittsburgh (Poulet Bleu, Fish nor Fowl, Butcher and the Rye, and others)

Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, The Patterson House, Henrietta Red, and others)

Ruth Gresser, Pizzeria Paradiso, Washington, D.C. (Pizzeria Paradiso, Birreria Paradiso)

Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Petite Chou, Public Greens, and others)

Rob Katz and Kevin Boehm, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, and others)

Ed Kenney, Honolulu (Town, Mud Hen Water, Mahina & Sun’s, and others)

Brenda Langton and Timothy Kane, Spoonriver, Minneapolis

Anthony Myint and Karen Leibowitz, San Francisco (Mission Chinese Food, The Perennial, Commonwealth)

Akkapong (Earl) Ninsom, Portland, OR (Langbaan, Hat Yai, PaaDee, and others)

Ken Oringer, Boston (Little Donkey, Toro, Uni, and others)

Steve Palmer, The Indigo Road, Charleston, SC (The Macintosh, Oak Steakhouse, Indaco, and others)

Julie Petrakis and James Petrakis, Swine Family Restaurant Group, Orlando, FL (The Ravenous Pig, Cask & Larder, The Polite Pig, and others)

Alex Raij and Eder Montero, NYC (La Vara, Txikito, Saint Julivert Fisherie, and others)

Ethan Stowell, Ethan Stowell Restaurants, Seattle (Ballard Pizza Co., Bramling Cross, Cortina, and others)

Tracy Vaught, H Town Restaurant Group, Houston (Hugo’s, Caracol, Xochi, and others)

Jason Wang, Xi’an Famous Foods, NYC

Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson)

Outstanding Service

A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service.

Back Bay Grill, Portland, ME

Birrieria Zaragoza, Chicago

Brigtsen’s, New Orleans

Canlis, Seattle

Chef Vola’s, Atlantic City, NJ

Frasca Food and Wine, Boulder, CO

The French Room, Dallas

Gibsons Bar & Steakhouse, Chicago

Hugo’s, Houston

Kai Restaurant, Chandler, AZ

Kimball House, Decatur, GA

Mama J’s, Richmond, VA

Marcel’s by Robert Wiedmaier, Washington, C.

n/naka, Los Angeles

Peking Gourmet Inn, Falls Church, VA

Saison, San Francisco

Swan Oyster Depot, San Francisco

Tony’s, Houston

Victoria & Albert’s, Orlando, FL

Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Wine Program (Presented by Robert Mondavi Winery)

A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine.

Bacchanal, New Orleans

The Bachelor Farmer, Minneapolis

Bar Marco, Pittsburgh

Benu, San Francisco

The Butcher Shop, Boston

Cote, NYC

element 47 at the Little Nell, Aspen, CO

Great China, Berkeley, CA

Davenport, Portland, OR

henry, Boston

Income Tax, Chicago

L’Oursin, Seattle

Lucky Palace, Bossier City, LA

Miller Union, Atlanta

Night + Market, Los Angeles

Ops, Brooklyn, NY

Pappas Bros. Steakhouse at the Galleria, Houston

Spiaggia, Chicago

Stems & Skins, North Charleston, SC

Tail Up Goat, Washington, C.

Outstanding Wine, Spirits, or Beer Producer

A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft.

An Bui, Mekong and The Answer Brewpub, Richmond, VA

Cathy Corison, Corison Winery, St. Helena, CA

Rutger de Vink, RdV Vineyards, Delaplane, VA

Dave Green, Skagit Valley Malting, Burlington, WA

Deirdre Heekin, La Garagista, Bethel, VT

Nancy Irelan, Red Tail Ridge Winery, Penn Yan, NY

Drew Kulsveen, Willett Distillery, Bardstown, KY

Todd Leopold and Scott Leopold, Leopold Bros., Denver

Sean Lilly Wilson, Fullsteam Brewery, Durham, NC

Ann Marshall and Scott Blackwell, High Wire Distilling Co., Charleston, SC

Steve Matthiasson, Matthiasson Wines, Napa, CA

Kim McPherson, McPherson Cellars, Lubbock, TX

Meredith Meyer Grelli, Wigle Whiskey, Pittsburgh

Yoshihiro Sako, Den Sake Brewery, Oakland, CA

Jordan Salcito, Ramona, NYC

Mike Sauer, Red Willow Vineyard, Wapato, WA

Jeffrey Stuffings, Jester King Brewery, Austin

Rob Tod, Allagash Brewing Company, Portland, ME

Mhairi Voelsgen, broVo Spirits, Woodinville, WA

Lance Winters, St. George Spirits, Alameda, CA

Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.

Rachel Bennett, The Library, St. Petersburg, FL

Jay Blackinton, Aelder/Hogstone’s Wood Oven, Orcas Island, WA

Nick Bognar, Nippon Tei, St. Louis

Ana Castro, Coquette, New Orleans

Valerie Chang and Nando Chang, Itamae, Miami

Calvin Davis, Freshwater, Kansas City, MO

Alisha Elenz, MFK, Chicago

Evan Gaudreau, Renzo, Charleston, SC

Rikki Giambruno, Hyacinth, St. Paul, MN

Becca Hegarty, Bitter Ends Luncheonette, Pittsburgh

Alexander Hong, Sorrel, San Francisco

Jesse Ito, Royal Izakaya, Philadelphia

Irene Li, Mei Mei, Boston

Giselle Miller, Menton, Boston

Shota Nakajima, Adana, Seattle

Kwame Onwuachi, Kith and Kin, Washington, C.

Ian Redshaw, Lampo Neapolitan Pizzeria, Charlottesville, VA

Jonathan “Jonny” Rhodes, Restaurant Indigo, Houston

Samantha Sanz, Talavera at the Four Seasons, Scottsdale, AZ

Lena Sareini, Selden Standard, Detroit

Cassie Shortino, Tratto, Phoenix

Nolan Wynn, Banshee, Atlanta

Jonathan Yao, Kato, Los Angeles

Best Chefs

Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but must have been working as a chef for at least five years, with the three most recent years spent in the region.

Best Chef: Great Lakes (IL, IN, MI, OH)

Thai Dang and Danielle Dang, HaiSous Vietnamese Kitchen, Chicago

Diana Dávila, Mi Tocaya Antojería, Chicago

Paul Fehribach, Big Jones, Chicago

Norberto Garita, El Barzon, Detroit

Jason Hammel, Lula Café, Chicago

Brian Jupiter, Frontier, Chicago

Beverly Kim and Johnny Clark, Parachute, Chicago

Anthony Lombardo, SheWolf, Detroit

Abbi Merriss, Bluebeard, Indianapolis

Ethan Pikas, Cellar Door Provisions, Chicago

David Posey and Anna Posey, Elske, Chicago

Iliana Regan, Kitsune, Chicago

James Rigato, Mabel Gray, Hazel Park, MI

Jose Salazar, Mita’s, Cincinnati

Noah Sandoval, Oriole, Chicago

Steven Oakley, Oakleys Bistro, Indianapolis

Genevieve Vang, Bangkok 96, Dearborn, MI

Jill Vedaa, Salt, Lakewood, OH

Kate Williams, Lady of the House, Detroit

Lee Wolen, Boka, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Joey Baldino, Zeppoli, Collingswood, NJ

Sandeep “Sunny” Baweja, Lehja, Richmond, VA

Jamilka Borges, The Independent Brewing Company, Pittsburgh

Amy Brandwein, Centrolina, Washington, C.

Erik Bruner-Yang, Brothers and Sisters, Washington, C.

Kristin Butterworth, Lautrec, Farmington, PA

Tom Cunanan, Bad Saint, Washington, C.

Nicholas Elmi, Laurel, Philadelphia

Randy Forrester, Osteria Radici, Allentown, NJ

Jerome Grant, Sweet Home Café, Washington, C.

Haidar Karoum, Chloë, Washington, C.

Matthew Kern, Heirloom, Lewes, DE

Rich Landau, Vedge, Philadelphia

Cristina Martinez, South Philly Barbacoa, Philadelphia

Dan Richer, Razza Pizza Artigianale, Jersey City, NJ

Jon Sybert, Tail Up Goat, Washington, C.

Kevin Tien, Himitsu, Washington, C.

Cindy Wolf, Charleston, Baltimore

Nobu Yamazaki, Sushi Taro, Washington, C.

Wei Zhu, Chengdu Gourmet, Pittsburgh

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Dane Baldwin, The Diplomat, Milwaukee

Karen Bell, Bavette La Boucherie, Milwaukee

Thomas Boemer, In Bloom, St. Paul, MN

Steven Brown, Tilia, Minneapolis

Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO

Daniel del Prado, Martina, Minneapolis

Linda Duerr, The Restaurant at 1900, Mission Woods, KS

Michael Gallina, Vicia, St. Louis

Nicholas Goellner, The Antler Room, Kansas City, MO

Jonny Hunter, Forequarter, Madison, WI

Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee

Ann Kim, Young Joni, Minneapolis

Lona Luo, Lona’s Lil Eats, St. Louis

Jamie Malone, Grand Café, Minneapolis

Jesse Mendica, Olive + Oak, Webster Groves, MO

Tim Nicholson, The Boiler Room, Omaha, NE

Christina Nguyen, Hai Hai, Minneapolis

Karyn Tomlinson, Corner Table, Minneapolis

Joe Tripp, Harbinger, Des Moines, IA

Ny Vongsaly, Billie-Jean, Clayton, MO

Best Chef: New York City (Five Boroughs)

Cosme Aguilar, Casa Enrique

Emma Bengtsson, Aquavit

Rawia Bishara, Tanoreen, Brooklyn, NY

Amanda Cohen, Dirt Candy

Billy Durney, Hometown Bar-B-Que, Brooklyn, NY

Sean Gray, Momofuku Ko

Brooks Headley, Superiority Burger

Joseph “JJ” Johnson, Henry at Life Hotel

Sohui Kim, Insa, Brooklyn, NY

Josh Ku and Trigg Brown, Win Son, Brooklyn, NY

Angie Mar, Beatrice Inn

Kyo Pang, Kopitiam

Erik Ramirez, Llama Inn, Brooklyn, NY

Ann Redding and Matt Danzer, Uncle Boons

Daniela Soto-Innes, Atla

Jeremiah Stone and Fabián von Hauske, Wildair

Alex Stupak, Empellón Midtown

Scott Tacinelli and Angie Rito, Don Angie

Jody Williams and Rita Sodi, Via Carota

Helen You, Dumpling Galaxy, Queens, NY

Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)

Unmi Abkin, Coco & The Cellar Bar, Easthampton, MA

Tyler Anderson, Millwright’s, Simsbury, CT

Hannah Black and Carla Perez-Gallardo, Lil’ Deb’s Oasis, Hudson, NY

Cara Chigazola-Tobin, Honey Road, Burlington, VT

Chad Conley and Greg Mitchell, Palace Diner, Biddeford, ME

Krista Kern Desjarlais, The Purple House, North Yarmouth, ME

Vien Dobui, Cong Tu Bot, Portland, ME

Carl Dooley, The Table at Season to Taste, Cambridge, MA

Tiffani Faison, Tiger Mama, Boston

Erin French, The Lost Kitchen, Freedom, ME

Victor Parra Gonzalez, Las Puertas, Buffalo, NY

Seizi Imura, Cafe Sushi, Cambridge, MA

Evan Mallett, Black Trumpet, Portsmouth, NH

James Mark, North, Providence

Tony Messina, Uni, Boston

Cassie Piuma, Sarma, Somerville, MA

Keiko Suzuki Steinberger, Suzuki’s Sushi Bar, Rockland, ME

Benjamin Sukle, Oberlin, Providence, RI

Peter Ungár, Tasting Counter, Somerville, MA

David Vargas, Vida Cantina, Portsmouth, NH

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Jose Chesa, Ataula, Portland, OR

Peter Cho, Han Oak, Portland, OR

Laura Cole, 229 Parks Restaurant & Tavern, Denali National Park & Preserve, AK

Logan Cox, Homer, Seattle

Alejandro Cruz, Novo Modern Latin Table, Eugene, OR

Eric Donnelly, RockCreek, Seattle

Gregory Gourdet, Departure, Portland, OR

Eric Johnson, Stateside, Seattle

Taichi Kitamura, Sushi Kappo Tamura, Seattle

Ha (Christina) Luu and Peter Vuong, Ha VL, Portland, OR

Katy Millard, Coquine, Portland, OR

Kristen Murray, Måurice, Portland, OR

Colin Patterson, Mana Restaurant, Leavenworth, WA

Ryan Roadhouse, Nodoguro, Portland, OR

Beau Schooler, In Bocca Al Lupo, Juneau, AK

Mutsuko Soma, Kamonegi, Seattle

Dave Wells, The Dining Room at Chico Hot Springs, Pray, MT

Brady Williams, Canlis, Seattle

Justin Woodward, Castagna, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

Lindsay Autry, The Regional Kitchen & Public House, West Palm Beach, FL

David Bancroft, Acre, Auburn, AL

Vishwesh Bhatt, Snackbar, Oxford, MS

Bill Briand, Fisher’s Upstairs at Orange Beach Marina, Orange Beach, AL

Clay Conley, Buccan, Palm Beach, FL

Alex Eaton, The Manship Wood Fired Kitchen, Jackson, MS

Jose Enrique, Jose Enrique, San Juan, PR

Kristen Essig and Michael Stoltzfus, Coquette, New Orleans

Maria Mercedes Grubb, Gallo Negro, San Juan, PR

Michael Gulotta, Maypop, New Orleans

Mason Hereford, Turkey and the Wolf, New Orleans

Timothy Hontzas, Johnny’s Restaurant, Homewood, AL

Brad Kilgore, Alter, Miami

Niven Patel, Ghee Indian Kitchen, Miami

Matthew McClure, The Hive, Bentonville, AR

Alex Perry, Vestige, Ocean Springs, MS

Jeannie Pierola, Edison: Food+Drink Lab, Tampa, FL

Slade Rushing, Brennan’s, New Orleans

Melissa Donahue-Talmage, Sweet Melissa’s Café, Sanibel, FL

Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Mashama Bailey, The Grey, Savannah, GA

Rebecca Barron, St. John’s Restaurant, Chattanooga, TN

Jon Buck, Husk Greenville, Greenville, SC

Katie Button, Cúrate, Asheville, NC

Gregory Collier, Loft & Cellar, Charlotte, NC

Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN

Steven Devereaux Greene, Herons, Cary, NC

Oscar Diaz, The Cortez, Raleigh, NC

Bryan Furman, B’s Cracklin’ BBQ, Atlanta

Josh Habiger, Bastion, Nashville

Meherwan Irani, Chai Pani, Asheville, NC

Kevin Johnson, The Grocery, Charleston, SC

Joe Kindred, Kindred, Davidson, NC

Cheetie Kumar, Garland, Raleigh, NC

Jacques Larson, The Obstinate Daughter, Sullivan’s Island, SC

Dean Neff, PinPoint, Wilmington, NC

Ryan Smith, Staplehouse, Atlanta

Brian So, Spring, Marietta, GA

Julia Sullivan, Henrietta Red, Nashville

Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Charleen Badman, FnB, Scottsdale, AZ

Kevin Binkley, Binkley’s Restaurant, Phoenix

Jen Castle and Blake Spalding, Hell’s Backbone Grill, Boulder, UT

Bruno Davaillon, Bullion, Dallas

Iliana de la Vega, El Naranjo, Austin

Kevin Fink, Emmer & Rye, Austin

Michael Fojtasek, Olamaie, Austin

Bryce Gilmore, Barley Swine, Austin

Caroline Glover, Annette, Aurora, CO

Nadia Holguin, Roland’s Cafe Market Bar, Phoenix

Ronnie Killen, Killen’s Steakhouse, Pearland, TX

Kaiser Lashkari, Himalaya, Houston

Steve McHugh, Cured, San Antonio

Trong Nguyen, Crawfish & Noodles, Houston

Jonathan Perno, Campo at Los Poblanos, Albuquerque, NM

Maribel Rivero, Yuyo, Austin

Regino Rojas, Purépecha Room by Revolver Taco Lounge, Dallas

Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix

David Uygur, Lucia, Dallas

Kelly Whitaker, The Wolf’s Tailor, Denver

Best Chef: West (CA, HI, NV)

Genet Agonafer, Meals by Genet, Los Angeles

Reem Assil, Reem’s California, Oakland, CA

Gabriela Cámara, Cala, San Francisco

Michael Cimarusti, Providence, Los Angeles

Jeremy Fox, Rustic Canyon, Santa Monica, CA

Chris Kajioka and Anthony Rush, Senia, Honolulu

Matthew Kammerer, Harbor House Inn, Elk, CA

Jessica Koslow, Sqirl, Los Angeles

Brandon Rodgers and Ian Scaramuzza, In Situ, San Francisco

Travis Lett, Gjelina, Venice, CA

Niki Nakayama, n/naka, Los Angeles

Dominica Rice-Cisneros, Cosecha Café, Oakland, CA

Carlos Salgado, Taco María, Costa Mesa, CA

Joshua Skenes, Saison, San Francisco

Sheridan Su, Flock and Fowl, Las Vegas

James Syhabout, Commis, Oakland, CA

Karen Taylor, El Molino Central, Sonoma, CA

Pim Techamuanvivit, Kin Khao, San Francisco

Kris Yenbamroong, Night + Market, Los Angeles

Claudette Zepeda-Wilkins, El Jardín, San Diego

About the 2019 James Beard Awards

The 2019 James Beard Awards celebrations begin in New York City on Friday, April 26, 2019, with the James Beard Media Awards, an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists that will take place at Pier Sixty at Chelsea Piers.

The events then move to Chicago, beginning with the Leadership Awards dinner on Sunday, May 5, 2019, at which honorees will be recognized for their work in creating a more healthful, sustainable, and just food world. The James Beard Awards Gala will take place on Monday, May 6, 2019, at the Lyric Opera of Chicago. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Humanitarian of the Year, Lifetime Achievement, Design Icon, and America’s Classics. A gala reception will immediately follow, featuring chefs and beverage professionals from across the country, all of whom are involved in the Foundation’s Impact Programs.

The 2019 James Beard Awards are proudly hosted by Choose Chicago and the Illinois Restaurant Association and presented in association with Chicago O’Hare and Midway International Airports and Magellan Corporation as well as the following partners: Premier Sponsors: All-Clad Metalcrafters, American Airlines, HMSHost, Lavazza, S.Pellegrino® Sparkling Natural Mineral Water ; Supporting Sponsors: Hyatt, National Restaurant Association, Robert Mondavi Winery, Skuna Bay Salmon, TABASCO® Sauce, Valrhona, White Claw® Hard Seltzer, Windstar Cruises; Gala Reception Sponsors: Dogfish Head Craft Brewery, Ecolab, Front of the House®, Kendall College, Segura Viudas USA with additional support from Chefwear, Loacker and VerTerra Dinnerware.

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 chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. 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 programs. All James Beard Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia.

About the James Beard Foundation

The James Beard Foundation’s mission is to promote good food for good. For more than 30 years, the James Beard Foundation has highlighted the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end, the Foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs, aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards, which shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, please visit jamesbeard.org and follow @beardfoundation on Instagram, Twitter, and Facebook.

Media Contacts: Mary Blanton Ogushwitz / Jane Shapiro Magrino 212-957-3005 [email protected] [email protected]

source http://www.restaurantnews.com/james-beard-foundation-announces-2019-restaurant-and-chef-semifinalists-022819/

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lipwak · 6 years ago

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VHS #363

Get Out Your Handkerchiefs, some PBS News Hour, Visions of England, I’ll Sing For You – Boubacar “KarKar” Traoré, Paradiso Life with Femi Kuti, Salif Kaita and Regis Gizavo, Iggy Pop – Passenger, Marc & Ann - A film by Les Blank, Alison Krauss and Union Station – Live, World Link TV music videos. *** Get Out Your Handkerchiefs (Préparez vos Mouchoirs)1:30, missed 1st 5:00, left 10:00 pad at end if I re-recordTrio with subtitles, nudity blurredrec 8/7/03, DirecTV It starts with the restaurant scene. The two men look at her in the hotel. https://youtu.be/KoIIC8XyYv0 *** PBS News Hour, Ch 138/7/03Ray SuarezCalifornia recall - Schwarzenegger bombing in Iraqattacks in BaghdadJakarta bombingIran denies building a nuclear bombWest Nile virus *** Visions of Englandaerial footage of England1 hr, pledge breaks edited out http://pbsinternational.org/programs/visions-of-england/ White cliffs of Dover, Dover Castle, (Greensleeves music), Martello Tower, Town of Battle, Bodiam Castle, Eastbourne Pier, Palace Pier, Brighton, Royal Pavilion, Needles - Isle of Wight, Carisbrooke Castle, Osborne House, Southampton Port, Salisbury Cathedral, Winchester, Winchester Cathedral, Stonehenge, Stourhead Garden, Stourhead House, Longleat House, Uffington White Horse, Hadrian’s Wall, Moon Pond Studley Royal, Fountains Abbey, Bempton Cliffs, Flamborough Lighthouse, Humber Bridge, York, York Minster, Castle Howard, Blackpool Tower, approach to Liverpool, Queen Square, Severn River Bridge, Exmoor National Park, Dunster Castle, Cheddar, Cheddar Gorge, Cathedral at Wells, Bath, Bath Cathedral, Roman Spa, Newmarket Racecourse, Cambridge American Cemetery, Cambridge, King’s College, Cotswold region, Stratford-Upon-Avon, Royal Shakespeare Theatre, Blenheim Palace, Oxford, Radcliffe Camera, Christ Church, Wimbledon, Thames River, Swiss Re building, New City Hall, Houses of Parliament, Buckingham Palace, Marble Arch, British Museum, Admiralty Arch, Trafalgar Square, Baker Street, Prince Albert Memorial, Royal Albert Hall, Covent Gardens, Hyde Park, Kensington Gardens, Kensington Palace, Kew Gardens, Regent’s Park Canal, Tower Bridge, Tower of London, Globe Theatre, Westminster Abbey, Harrod’s, Royal Naval College, Royal Observatory, Thames flood barrier, Canterbury Cathedral. *** I’ll Sing For You – Boubacar “KarKar" TraoréMalian guitarist1:16Jonathan Demme presented it.World LinkTV https://www.kanopy.com/product/ill-sing-you Some clips from it: https://youtu.be/kjya3aU2tUEhttps://youtu.be/EinV8Z3dyqk Opening: https://youtu.be/X4uJP6atMP8 Train trip (Not from this part but on the train: https://youtu.be/rpCYpQbr-fI), sings of independence for Mali, traditional dancing, one of the first to popularize the electric guitar in Mali, Kayes, The Santa Maria grin club, soccer game with several injured players being carried off the dirt field, Mopti (This clip: https://youtu.be/clbO4AEZ8Ls) kora, Dogon country, shooting guns on castle, mock battles, Bandiagana cemetery, kora, Mariana, Mothers, oh mothers…, plays with soccer ball, fort?/temple/mosque, Muslim call to prayer, Islam helped him get over his wife’s death, with Ali Farka Toure at temple, gets praised by women (griots?), Montreuil, Paris, people thought KarKar was dead, Emmigrant song. plays with Kélétigui Diabaté https://youtu.be/RI0sGKcX5RU With Ali Farka Tourehttps://youtu.be/r4-uq8cTF7o various songs I couldn’t figure out the names of *** Paradiso Life (from Holland)2002great african music and dancemissed beginning, 34:00(see #365 for the complete version) this version can be recycled, some video noise Femi Kuti! And Postive ForceBeng Beng Beng (https://youtu.be/CKpTYLQ5K9w) Not this clip.Walk On The Right Side (https://youtu.be/clcKKKpQhDM) Not this clip. hostSalif Kaita!Ignadjidje (https://youtu.be/iDMVaBed7BE) Not this clip. Femi talks with hostMusic will bring Africa back on the map Stop AIDS (https://youtu.be/1mT9orVTIjE) Not this clip. Host - Africa/accordion? Regis Gizavo! (Madagascar)Ho Anareo (https://youtu.be/p04pWCFkEeE) This clip!! (includes host intro!) Host talks with FemiIs your music African? Do Your Best (https://youtu.be/EBDObmk2yTM) Not this clip. Circular breathing! *** Fuji Rock Festival - Iggy Pop – Passenger (https://youtu.be/ZIJTyryvr5E) Not this clip.5:02 *** Marc & Ann (Savoy)A film by Les Blank19911/2 hr, missed ~2 min at beginning, do I have this already? duplicate? open (https://youtu.be/mrUqjbedlAM) Marc talks about coon sauce piquant, heard about friend who makes accordions, figures out how to make them, playing with Michael Doucet and Ann, Ann heard Clifton Chenier, picture of Marc with Bob McQuillan!, Octa Clark, her book, Dennis McGee - La Porte d'en Arrière, plays the way he heard it as a kid, A Prairie Home Companion, talk about playing Rhode Island, Eunice Art Festival, John Delafose, Dewey Balfa, he feels like he’s a caveman, chickens, ducks, turkeys, eggs, Ann keeps busy. Hackberry Ramblers in there. *** Alison Krauss and Union Station – Live in Louisville, KY2003missed 1st 1/2 hr, ~25:00, rec 8/20, 6:35 pmw/ commercials (Trio, Hot Summer Nights)some video noise See the whole thing here: https://youtu.be/HKgTra0QldE Ghost In This House In the commercial break (World Link TV music videos)Sister Carol - Dread Natty Conga (https://youtu.be/YuPISZOM1Ws) This clip.Angelique Kidjo - Wombo Lombo (https://youtu.be/MyMDHccQhzo) This clip. (Alison Krauss and Union Station – Live (in Louisville, KY)I Am A Man of Constant SorrowMaybe (World Link TV music videos)Udit Narayan - Phir Bhi Dil Hindustani (https://youtu.be/LySQy4XmZLg) This clip.Sheila Chandra - Ever So Lonely (https://youtu.be/bbcKO92OGNI) This clip. (Alison Krauss and Union Station – Live (in Louisville, KY)When You Say Nothing At AllOh, Atlanta *** World LinkTV music videosMary Jane Lamond - Charles Street Reel (aka Mo Ghille Mór Foghain’each) (https://youtu.be/sBLk-_4GaRE) Not this clip.Sheila Chandra - Ever So Lonely (https://youtu.be/bbcKO92OGNI) This clip. *** Emmylou Harris w/ Spyboy – The Maker (In The Eyes Of My Maker) (https://youtu.be/jVkUFjh01lk) This clip.1998~8 min Trio *** World Link TV music videosMaeri - Euphoria (https://youtu.be/Jf2HVLWFFx8) This clip.Jhatka Remix - Rang Barse (https://youtu.be/lYJhkbPrOFc) This clip. (indian music video w/ devil!, gorilla & dancing girls, great beat)Sevara Nazahraan - Gaider (https://youtu.be/7M4SZDMOH08) This clip.Tim & Wececa - Waipeipegu (New Caledonia) (https://youtu.be/Mk83vcWo634) This clip.

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tikkahouse · 3 years ago

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Is there a Restaurant serving the Best Indian Cuisine in Louisville, KY?

Tikka House A Fine Indian Restaurant in Louisville, KY serving the Best Indian Cuisine in Louisville, KY. We create some of the most exciting and delicious traditional Indian cuisines using fresh and authentic Indian spices. Our focus is on great service and fresh cuisine in a relaxed and comfortable space. Please contact us to make a reservation for a table or make your order online. Visit Us.

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aromaticfinanc62-blog · 6 years ago

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Which City essentially Does Have The Most Restaurants Per Capita

Travel to most city websites in relation to the net and you'll be amazed by how many purport to have more restaurants per capita than anywhere else. This is claimed by San Francisco; Madison, Wisconsin; Washington DC; and Shreveport, Louisiana. At least Canadian cities stake the same claim. So which cities do have a authenticated affirmation to the title of "Most Restaurants Per Capita?" The National Restaurant attachment (NRA) does state a list of restaurants per capita per state. According to the Association, California has by far afield the most restaurants like a staggering 87,225 dining establishments. new York permit comes in at a paltry 58,027. The summit five is rounded out by Texas (53,631), Florida (41,901) Pennsylvania (31,466). In terms of per capita per state, Washington DC tops the list according to NRA. The US capital region boosts some 0.4 restaurants per 100 people. Second is, surprisingly, Montana at .354 restaurants per 100 people. Rounding out the NRA's top five are Rhode Island (0.304 per 100) Vermont (.303 per 100) new York (.301 per 100). If you are a little famished you might want avoid the three states with the fewest restaurants Mississippi, Kentucky and Utah. In terms of North American cities, it is a little harder to ascertain who can allegation the title of city subsequently most restaurants per capita. mexican restaurants near me Here are ten cities next more than 100,000 people that have made the claim. But who has the genuine claim? Who offers the cuisine searcher or just plain hungry shopper the most choice? Who can claim the title of The Restaurant City. The city of San Francisco is a city of 744,230 people and claims to have 2,662 restaurants within the city boundaries. There is no doubt that the conventional of restaurants in the city of the bay is exceptional. If you just append San Francisco properly your density is 279 people per restaurant. But because costs of housing the number of people lively in the city proper has declined even though the number of businesses including restaurants, San Francisco is a distorted number. If you complement the metro area, the number of restaurants climbs to 4,300 restaurants (we won't supplement hundreds more in the open wine country of Napa and Sonoma). If you adjudicate the metro area population of 7,168,176 and divide by 4,300 you get a per capita density of 1,667 people per restaurant. Winnipeg is a city on the edge of the Canadian prairies that boasts a broad cross section of immigrant communities all of whom have their local ethnic cuisines. If you desire French toast for breakfast, perogies and sauerkraut for lunch , and Vietnamese imperial rolls for dinner then this is the area to come. This city regularly claims to have more restaurants per capita than any further city. Some websites affirmation the city has 900 restaurants but in reality there are just 478. subsequent to a population of 619,544 Winnipeg can claim unaccompanied one restaurant per 1,296 snow-bound Canadian. Victoria. This city on Vancouver Island and capital city of British Columbia, Canada regularly makes the affirmation that it has the "second highest number of restaurants per capita," which is perhaps clever psychology as the city has never indicted which is top. past a population of 335,000 the city claims to have 265 Italian, French, Greek, East Indian, Vegetarian, German, Dutch, Mexican, Chinese, Japanese, Vietnamese, and Thai eateries. That means Victoria has a restaurant per 1,264 people. But considering its spectacular location halfway surrounded by Vancouver and Seattle, you'd hardly care if its claim is a little off. In additional York City no one cooks at home and by the grow old you've heard of a restaurant it has probably closed. Restaurants entrance and near subsequently alarming alacrity in the big Apple. upon average, the city of supplementary York can claim 6,650 dining places from the chic Lespinasse to the greasiest corner diner -- the most restaurants in any one place upon the continent. nevertheless when 8,168,338 people, additional York can on your own affirmation to have 1, 228 people per restaurant. It might seem that all second building in supplementary York is a restaurant but they have to cater to a lot of vertically housed residents. That explains why it is hard to find a table some nights. The one Canadian city that can make a great affirmation to have the most restaurants per capita is Montreal in the province of Quebec. later than just on top of 5,000 restaurants in the metro island area, is appears there are at least one restaurant on all street corner. subsequently its diverse immigrant population and French majority, the city has every type of cuisine easy to use from Lebanese to continental French to native Canadian. Some 3,720,000 Quebecois rouse in the metro area making Montreal the second largest French speaking city in the world. Giving it a restaurant per capita number of 744. When you leave Austin you enter Texas fittingly the saying goes. This funky city in central Texas has 1,088 eating places to tote up its reputation as Music City USA. That list includes 128 establishments in or concerning the academic world of Texas alone. Austin's burgeoning population is currently 690, 252 making their people to restaurant ratio 634. Louisville, house to the Kentucky Derby, is a small city of just higher than half a million people. Pap John's Pizza and Yum Brands, the parent company of A&W, KFC, Pizza Hut and Taco Bell, both make Louisville their corporate home as a result it is not surprising that that this city on the Ohio River has 1,089 restaurants. That makes for 510 people per restaurant. Madison owns the rights to the title of "city next the most restaurants per capita" and the capital makes the allegation throughout its literature. However, itch the length of the actual number of restaurants is beautiful hard. The best list user-friendly points to 437 restaurants that caters to 221,551 people in the Wisconsin city. But that makes for solitary 506 people for each restaurant. fine for unaided third upon this list. Wichita, Kansas is not usually a city that leaps to mind later than one thinks of cuisine. But in the manner of an ethnically diverse pretense force, the largest city in Kansas has a reputation for cultural diversity and is located in the breadbasket of America. The 739 restaurants in town have lonesome to cater to 360, 715 people. That translates into 488 people per restaurant, fine for second upon our list. Dallas. This Lone Star state city has a population of 1,250,950 and a selection of restaurants that grow going on to 2,666. while the city is known for its BBQ and steak houses there is a surprising fusion of great eateries from chic to basic. That means all restaurant, fast food area and steak house in Texas' third largest city can boast an potential pool of just 469 people. Making this city the winner of the title "City gone The Most Restaurants per Capita."

#mexican restaurants near me

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blackkudos · 8 years ago

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Allen Allensworth

During the American Civil War, he escaped by joining the 44th Illinois Volunteers and later served two years in the navy. After being ordained as a minister, he worked as a teacher, studied theology and led several churches. In 1880 and 1884, he served as the only black delegate from Kentucky in the Republican National Conventions. In 1886 he gained an appointment as a military chaplain to a unit of Buffalo Soldiers in the West and served in the US Army for 20 years, retiring in 1906.

Biography

Early life and education

Civil War and freedom

Postwar years

Marriage and family

The year of his marriage, Allensworth invited his mother to live with him and Josephine. They had several months together before she died in 1878 at the age of 96.

Post-Reconstruction era

Military career as chaplain

By the time of his retirement in 1906, Allensworth had been promoted to the rank of lieutenant colonel, the first African American to gain that rank.

Allensworth, California

The dry and dusty soil made farming difficult. The drinking water became contaminated by toxins as the water level fell.

Legacy and honors

Death

Allen Allensworth died at the age of 72, on September 14, 1914. He was killed by a motorcyclist in Monrovia, California.

Wikipedia

#Allen Allensworth #04-07 #09-12

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keijay-blog · 7 years ago

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New Post has been published on https://cookingtipsandreviews.com/special-sauce-edward-lee-on-finding-home-in-a-bow/

Special Sauce: Edward Lee on Finding Home in a Bow...

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[Photograph: Sara Babcock. Biscuit photograph: Vicky Wasik]

Having chef and memoirist Edward Lee on Special Sauce was the happiest of accidents. Sitting on top of a pile of books on Special Sauce associate producer Marissa Chen’s desk was Lee’s evocative and moving memoir, Buttermilk Graffiti. I read a chapter, was knocked out by it, and emailed his publicist asking if Lee—chef/owner at three restaurants in Louisville, Kentucky, and culinary director at another in Washington, DC, and Maryland—was going to be in NYC any time soon. By some miracle, he was, and you can hear the results of all this serendipity on this week’s episode of Special Sauce (and next’s).

Growing up in the then-polyglot neighborhood of Canarsie, Brooklyn, Lee was exposed to all kinds of food, and he and his friends ate anything and everything: “We’re going to get a beef patty, and then we’re going to eat some Pakistani food, and then get a slice of pizza.” But, he says, the household he was raised in didn’t exactly encourage his interest in cooking from a young age. “It was interesting back then, coming from a traditional, patriarchal Korean family. I was not going to be the one to cook. I had an older sister, and it’s the girl that the recipes get passed down to, not the boy in the family. I’m supposed to go off and do whatever boys do. I literally had to fight my way into the kitchen. I was very persistent, even as a little kid…. I basically said, ‘Listen, I’m not leaving.’ [My grandmother] would let me hang out in the kitchen. She wouldn’t tell me what she was doing, but she would just let me hang out in the kitchen, and she would just be like, ‘Well, if you’re going to be here, be here, but I’m not going to tell you anything about this.'”

When he told his parents he was going to become a chef, they were not pleased: “For my parents, they said to me, they said, ‘You’re being a servant. You’re choosing a life of servitude.’ Of course, my rebuttal was, ‘Hey, you become an accountant, you’re still serving someone.’ They didn’t want to hear that. I was kind of a smart aleck. They didn’t like those answers. There were no celebrity chefs back then. There was no ownership of your destiny, ownership of your career.”

Before Lee truly embarked on that career, however, he fell in love with graffiti, an outlet that, to him, represented art at its most democratic and most ephemeral. For many of the young people he grew up around, it was a “futile attempt at leaving some permanence on the world, knowing that this thing was going to get covered up in a week or two, or month. There was something both tragic and beautiful about it…. Obviously hindsight is 20/20, but I make the comparison now that food is so much the same way. Food is so much about…. It’s just a moment.”

Lee eventually found his way to Louisville, where he encountered his first bowl of collard greens at a local soul food restaurant and was drawn in by the multiethnic nature of Southern food culture. You’ll hear more about how his exposure to Southern culture transformed his approach to food, plus the important life lessons he learned during his stint as a short-order cook in college, when you tune in.

Special Sauce is available on iTunes, Spotify, Google Play Music, Soundcloud, Player FM, and Stitcher. You can also find the archive of all our episodes here on Serious Eats and on this RSS feed.

You Could Be on Special Sauce

Want to chat with me and our unbelievably talented recipe developers? We’re accepting questions for Special Sauce call-in episodes now. Do you have a recurring argument with your spouse over the best way to maintain a cast iron skillet? Have you been working on your mac and cheese recipe for the past five years, but can’t quite get it right? Does your brother-in-law make the worst lasagna, and you want to figure out how to give him tips? We want to get to know you and solve all your food-related problems. Send us the whole story at [email protected].

Transcript

EL: Welcome to Special Sauce, Serious Eats’ podcast about food and life. Every week on Special Sauce we talk to some of the leading lights of American culture, food folks and non-food folks alike.

ELee: My second day on the job during the lunch shift, Michelle Pfeiffer came in with her bodyguard, and they said, “Hey, make a cappuccino for her,” and I did. I was so nervous that as I brought it to her table, I spilled it, and I burned my thumb. She looked up at me and said, “Thank you.” I literally remember that at the end of that shift going, “This is it. This is all I ever want to do.”

EL: This week, I’m very excited to welcome chef and writer Edward Lee. Ed is the chef-owner of 610 Magnolia, Milkwood, and Whiskey Dry in Louisville, Kentucky. Do they say Louisville, right?

ELee: Louisville.

EL: Louisville.

ELee: Yeah. You’ve got to say it like you’re slightly drunk.

EL: I know. I know. Louisville, Kentucky. And the culinary director of Succotash in Washington, D.C. and National Harbor, Maryland. He’s also one of the best chef writers we have, and his writing skills are fully displayed in his new book, Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting Pot Cuisine. Welcome to Special Sauce, Edward Lee. Big props to you for Buttermilk Graffiti, my friend.

ELee: Thank you. Thank you. Thank you for having me.

EL: Oh, it’s great. What a terrific book. Before we get to the book, I have so many other things I need to talk to you about. I hope you’re not planning to be anywhere in the next couple hours.

ELee: No, no. I’m all yours.

EL: Okay. First of all, tell us about life at the Lee family table. I guess there were two family tables, one in Korea and one in Brooklyn, or you don’t really remember much about Korea?

ELee: No. I was born in Korea, but I came over when I was probably six or seven months old.

EL: Got it. So you really don’t have memories.

ELee: Not much.

EL: Maybe some formula.

ELee: Maybe, maybe. All my formative years were growing up in Brooklyn. My parents were very interesting and very progressive for the time. Most of the Koreans coming over in the early ’70s were moving to Flushing. That was the Korean stronghold. They decided to move to a somewhat Jewish/Italian/Jamaican/Pakistani neighborhood in Brooklyn.

EL: Perfect for a chef.

ELee: Well, yeah. I didn’t know it at the time. They weren’t intending on that, but it was something that I just … I grew up in Canarsie. I saw the last vestiges of, kind of Italian and Polish culture. There was Jewish culture everywhere, but then there were Jamaicans. There were Indians. There were so many immigrants around there, and I grew up with that as just being normal. It was not-

EL: Special.

ELee: No. When you grow up in that, it’s just like we’re going to go …

EL: It’s what you do.

ELee: Yeah. We’re going to get a beef patty and then we’re going to go eat some Pakistani food and then get a slice of pizza.

EL: Yeah, yeah. That’s cool. What did your mom cook?

ELee: Both my mom and dad worked in garment factories around New York City, which at the time were like, it was huge. They actually didn’t cook. It was my grandmother who stayed at home and cooked. Pretty much everything that I ate from the time that I was a baby til probably 12 years old was basically cooked by my grandmother.

EL: Wow.

ELee: Obviously, I ate school lunches, but that wasn’t much to speak of, public school systems.

EL: Was Wednesday pizza day?

ELee: The chocolate milk was a vegetable. Yeah. Just my grandmother had a huge influence on defining my taste buds and just sort of like … We were poor, so it was a luxury to buy things like instant ramen or to buy things like TV dinners.

EL: That was a treat.

ELee: That was a treat, and boy, I would beg for those Swanson TV dinners. That was like heaven.

EL: What did she cook? What did your grandmother cook?

ELee: It was all very traditional Korean food. She made all of her fermented sauces from scratch, which of course, now it’s like the trendy thing, but I remember my windowsill was always full of kimchis and misos and gochujangs and different kind of pastes and things. It stunk up the house like hell, but it was just part of what she did. She had the luxury of time. She didn’t have money, but she had time, so she would sit in the kitchen all day and make these recipes. Lots of stews. Not a lot of meats. Again, doing a Korean kalbi was a treat. Most of what we ate were like lots of seaweed stews, lots of broths, lots of miso-based stews, rice.

EL: She was doing slow food before it was fashionable.

ELee: She was doing very, very slow food. It was interesting back then, coming from a traditional patriarchal Korean family. I was not going to be the one to cook. I had an older sister, and it’s the girl that the recipes get passed down to, not the boy in the family. I’m supposed to go off and do whatever boys do. I literally had to fight my way into the kitchen, because my grandmother … All I wanted when other kids were out playing wiffle ball, I wanted to stay home and hang out with my grandmother.

EL: And your sister wanted to go and play wiffle ball.

ELee: She was out drinking.

EL: Oh, okay.

ELee: Smoking weed. I don’t know. But my grandmother would tell me in no uncertain terms, “You’re going to be a man, and this is not your place. You don’t belong in there.” So I literally had to fight my way into the kitchen. I was very persistent, even as a little kid. I basically said, “Listen, I’m not leaving.” She would let me hang out in the kitchen. She wouldn’t tell me what she was doing, but she would just let me hang out in the kitchen, and she would just be like, “Well, if you’re going to be here, be here, but I’m not going to tell you anything about this.”

EL: Wow. Were you like the kid getting up on the chair?

ELee: I’ve been fascinated by it since my earliest memories. I remember, if anyone has grown up in an apartment building with a laundromat in the basement, I’d accompany my grandmother when she had to babysit me. I would go to the laundromat, and I would pick up these old magazines. People would dump all their old magazines in a bin, and I would pick up all the old food magazines, and I would collect them. I always said other kids were hiding Playboy magazines under their pillows.

EL: Right, or maybe collecting baseball cards, and you’re collecting old food magazines?

ELee: Yeah. I had old Gourmet magazines and Bon Appetit magazines. This is crazy. I would just read them, and I would look at them. When I would save my allowance money, and I would go shopping in Chinatown or something and I’d buy these things, and I would make these recipes from scratch.

EL: Would your father acknowledge that you were interested in cooking?

ELee: No. I really don’t think they had any idea what I was doing. They were very busy, and they had their own troubles to deal with. I would, maybe once every few months, I’d make these meals, and the family would get together or whatever. I would cook these meals for them. Nine times out of 10, they came out horribly, because I was 10, so they were not … I would skip some major detail.

EL: You were not a candidate for Top Chef Junior?

ELee: No, no.

EL: Or Master Chef Junior?

ELee: I definitely was not. But they had to endure some pretty horrific meals when I was a kid. But I knew. I distinctly remember telling my parents. I may have been 10 or 11. I said, “I’m going to be a chef.”

EL: Instead of a ball player. You were going to be a chef.

ELee: It was funny, because whatever. As parents, you say, “Sure. You’re going to be an astronaut. You’re going to be a baseball player,” and you figure a kid will grow out of that. I remember every few years, they’d ask me, and I’d go, “I’m going to be a chef.” I just never outgrew it.

EL: In the book, you talk about the episode of Mind of a Chef that you were on. Graffiti plays a big role in your teenage years.

ELee: I grew up in New York City, in Brooklyn. Yes, my formative years, when you start to create your own identity, when you stop becoming your parents’ kid and you try and become your own person. I was lucky in some ways, I guess. Graffiti was really just this thing that had exploded and was everywhere. People were talking about it. It was the first art form, I truly believe, that was on a grassroots level. I didn’t have to go to a museum to see it. I didn’t have to pay a fee to go to a gallery. It was something that-

EL: It was street pop art.

ELee: It was street pop art, and it was something that was available. Not only was it available to everyone, but also my classmates at school were doing it. It was something that was very inside my culture. It was, for me, as a young kid in Brooklyn not knowing where I fit in, it was for me a tribe. It was something. It was a group that I could belong to or that I could attach myself to.

EL: That’s interesting. You called it a tribe. I’ve been writing a book about the Serious Eats experience, creating this thing that nobody had ever created before and seeing it through 10 years to its illogical conclusion. I’ve really been thinking a lot about tribes and how I created a tribe and how at Serious Eats and how important tribes are in general in our lives. It’s not usually your family. The tribe is usually the people you choose. You talk about tribes in the book, about that chefs are tribes, southern chefs, especially. That was your tribe. They were all graffiti artists. Do you-

ELee: It wasn’t … Just like chefs aren’t all just about cooking food, it wasn’t just about writing graffiti, but it was that under culture, that subculture that existed where I was in Brooklyn and then subsequently in Lower Manhattan. It was something that was exciting to me. It was something very derelict.

EL: And a little dangerous.

ELee: It was very dangerous and it was cool. The girls thought it was sexy. What better … We were right at the point of Giuliani just starting to come into office, and it was the end of that culture, for good or bad. I’m not passing judgment on it, but crime in New York was going down. Everything, graffiti was going to come to an end. Subway cars had changed. For me, I remember it was at that time, too, that I got my first job at a high-end restaurant and saw these rockstar chefs and these badass waiters who would ride motorcycles and hang out and smoke cigarettes. It was like these were even cooler than the-

EL: So that was after college, or that …

ELee: No. I actually got my first job … I was 15 when I got my first job.

EL: Where was that?

ELee: This is a hilarious story, considering all the current political things going on right now. My first job in the restaurant industry, I was 15. I applied for a busboy job at a restaurant called Terrace Five that was on the fifth floor of Trump Tower. I didn’t get the job, because I was too young, and so I went home. The manager called me up that Friday, and said, “Hey, the busboy we hired never showed up. If you can get here in 20 minutes, I will lie on your application, and you’ve got the job.”

EL: Wow.

ELee: So I ran up there and got the job. That was my first job, being a busboy at this really small but very fine-dining restaurant. My second day on the job during the lunch shift, Michelle Pfeiffer came in with her bodyguard. They said, “Hey, make a cappuccino for her,” and I did. I was so nervous that as I brought it to her table, I spilled it, and I burned my thumb. I dropped this thing. It had more coffee in the saucer, I think, than in the cup.

EL: That’s awesome.

ELee: She looked up at me and said, “Thank you.” That was it. I literally remember that at the end of that shift going, “This is it. This is all I ever want to do.”

EL: That’s funny. Let’s get back to graffiti for a second, because you talk about how one of the things that made it interesting to you is that it was so temporal, that it was transient. What about that appealed to you?

ELee: What I loved about it was that it wasn’t precious. It was gritty. It was really … You were talking about kids who knew, many of whom knew that they were not going to be successful in this world in that traditional sense, many who might have … Some were on a death wish. Some didn’t know if they were going to make it past their 17th birthday. So this form of art, this futile attempt at leaving some permanence on the world, knowing that this thing was going to get covered up in a week or two or month. There was something both tragic and beautiful about it. I made the comparison. Obviously hindsight is 20/20, but I make the comparison now that food is so much the same way. Food is so much about …

EL: A moment.

ELee: It’s just a moment. It’s the same thing. When you go in and you have this chicken dish and it’s sublime, and the next week it may be just so-so. Maybe there was a moment in that kitchen where this young guy was cooking it, and he just, man, he just put beauty on the plate.

EL: Yeah. Eric Dolphy said about music, who was a famous jazz violist.

ELee: He’s one of my favorites. Out to Lunch, one of my favorites.

EL: Yeah, great record. He said, “When you hear music, after it’s over, it’s gone in the air. You can never capture it again.”

ELee: There is something just absolutely beautiful about the memory of a dish, just like I have memories of beautiful subway cars that I just know … Back then, we didn’t have cell phone cameras, so there’s very few pictures of these things. I have these memories of the entire subway, not just cars, but the entire subway line painted in one long mural. It’s absolutely … These are colossal works of art, almost impossible to imagine in your head that you could take 12 subway cars and make one piece going down from one end to the other.

EL: Right.

ELee: Incredible.

EL: And then they would paint them over, and they would be gone.

ELee: Then you’d start again. It’s not unlike restaurants. You spend all day, an army of chefs, creating this food, and then three hours, hordes of customers come in and just consume it, and it’s all gone. You just do it again the next day.

EL: You mention in the book that you told your parents pretty early on, in your late teens probably, that you really wanted to be a chef. That didn’t go down so well, did it?

ELee: No, it did not. It did not.

EL: Talk a little bit about that.

ELee: It’s a really interesting phenomenon that I’m in my mid-40s. Anyone I talk to my age or older, I’m always curious about. I’m always asking chefs, like, “When did you decide to become a chef? How, and what did your parents say when you told them?” Almost everyone has got a different path towards how they became a chef, but almost everyone has the same answer, especially if you were American. It’s like their parents were all like, “Oh, boy.” Just like they would just put their head in their hand and go, “Oh, really?” It’s a very similar … I don’t care what culture you come from. It just wasn’t the thing to do. It was very much in that time considered blue-collar. It still is, but it was really a blue-collar job. It was kind of a dead-end job.

EL: You were thought by your parents to be hurdling backwards in time.

ELee: Very much so, and you were serving. For my parents, they said to me, they said, “You’re being a servant. You’re choosing a life of servitude.” Of course, my rebuttal was, “Hey, you become an accountant, you’re still serving someone.” They didn’t want to hear that. I was kind of a smart aleck. They didn’t like those answers. There were no celebrity chefs back then. There was no ownership of your destiny, ownership of your career. You were basically just-

EL: An employee.

ELee: Yeah, you were just an employee, making money and probably doing drugs, which many of my peers were. I was, too, at some point. It was not considered something. Your parents didn’t go bragging to their friends about your job. It was something, especially for an immigrant family, who is very proud of their firstborn son. It’s a thing. It was something that was very upsetting to them, to the point where my dad did not talk to me for a long time.

EL: It’s funny. I see parallels between you and Roy Choi, another Korean-American, and David Chang, in that you … You said your father stopped talking to you for a long time. It must have been a very freighted relationship for many years.

ELee: My dad died a few years ago. I write about it in the book. He had never eaten a meal that I cooked in his entire life.

EL: Wow.

ELee: It wasn’t so much that … It wasn’t that he disowned me. It was just something that he just did not want to be a part of. He didn’t want to be a part. He did, luckily, see a part of my success, but even to that end, it just wasn’t something that he was very proud of. It wasn’t his dream.

EL: You talked about that he never really acknowledged. You didn’t have much of a relationship with him, right?

ELee: No. Again, some of it’s tragic. Part of it is, too, again, you choose your tribe. For many times, especially with people who choose artistic or creative outlets, your tribe usually does not include your family. You create your own family elsewhere.

EL: You speak in Buttermilk Graffiti about flying home from Seattle to be with your father in his last hours. You were sad for a lot of reasons, not just because he was dying, but also because you never bridged the gap.

ELee: Yeah. I just knew that there was this moment where I just kissed him on the forehead and said, “It’s okay.”

EL: We’re good.

ELee: Yeah. “I’m not mad at you,” but there is even to this day, I wish he had eaten something I cooked. I wish he had approved of something I … It’s a very, I always say, little boys just want the approval of their dads. It doesn’t matter if you’re a 50-year-old man or a 12-year-old boy. It’s something that you crave, and it’s something that I knew … I knew early on that it would never happen, but it’s something.

It was interesting writing that chapter. It’s probably the most personal chapter in the book, and it’s something that, it just made sense when I was talking about Seattle, because my dad died while I was … He got sick while I was on book tour in Seattle. I wrote that chapter. It was the fastest chapter that I wrote. It just kind of came out. When we were reviewing the manuscript before submitting it, I looked at it, because writing is very personal for me. I was just writing. It was just me and my editor. Six months later when the manuscript’s all done, I looked at it, and I said, “We should just cut this chapter out.” I really wasn’t … I didn’t want that chapter to go in.

EL: Because it was too revealing?

ELee: Yeah, and it wasn’t something that the rest of the book is framed around. It’s just kind of a one-off. There are some other personal stories, but that was really personal. Anyway, I’m glad she convinced me to leave it in there. One of the first things I did was I did this workshop at Stanford University. It was a creative writing workshop for people who are writing about their memoirs or … I don’t know. Memoirs. The professor said, “Do you mind reading this passage from that chapter?” Now, I had never read it out loud. I wrote it and I submitted it and then we proofread it, but I had never actually heard those words spoken out loud, because I never …

EL: Were you very moved?

ELee: I almost broke down in tears.

EL: I’m sure. It’s a very moving passage.

ELee: In front of these students, who are just here to do a workshop, and I’m just like … I start choking up. I’m like, “Oh, man. I’m not going to cry in front of these students.” It took everything I had. I made a promise to myself that I would never read that chapter out loud again.

EL: All right, so I’m not going to ask you to read that chapter, and yet, you had this freighted problematic relationship with your dad, but yet your relationship with your mom, as we got to see in your episode of Mind of a Chef, you were very, very close.

ELee: Yeah, yeah.

EL: Dare I say relaxed. It seems like you had a very comfortable relationship with her.

ELee: Yeah. What’s interesting is that a lot of that has developed after I became a chef. What’s interesting is as a son who has a relationship with his mother, at a certain point in adulthood, you lose or you run out of things to talk about. You live very different lives, myself included. There’s not really much … I’m not a part of her mahjong club and I don’t know a lot about what she does with her friends, but the one thing we have in common is food. She, subsequently, once she retired, she started cooking a lot. I think there was a little bit of guilt that she never really cooked for me a lot when she was younger, because she was busy working, and so she cooks a lot. We kind of sometimes just get on the phone and talk about food and recipes.

EL: Wow. That’s so great.

ELee: I’ll go, “What is that?” But we’re not really talking about food. We’re talking to each other.

EL: You’re connecting.

ELee: Yeah. We connect, but it’s like I can’t just call her. She can’t just call me up and say hi. She has to be like, “I need something. What is that thing that you did with the recipe you put in?” I’m like, “Ah, that was something like that.” Then we end up talking. It’s interesting that through food, I’ve been able to have a second chance at a relationship with my mom.

EL: Wow. That’s so interesting. Now, you were cooking to make money, even when you were in … You talk about cooking in diners. One of your restaurants in Louisville is kind of your version of a diner, right?

ELee: Yes. Definitely so.

EL: It’s called Whiskey Down?

ELee: Whiskey Dry.

EL: Whiskey Dry, which is a diner expression for dry rye toast, I believe.

ELee: Yes, exactly. Exactly.

EL: See, that’s not bad, right?

ELee: That’s not bad at all.

EL: What did you learn from cooking in diners?

ELee: Oh, my God, I learned everything. I learned everything. I learned how to deal with criminals coming into your restaurant. I learned how to be a cook and a bouncer at the same time. Back then, I was going through college and working my way through college working at a diner on 28th and Madison. There’s something about having … I always say, you don’t have to be smart to be a good chef, but you have to have a certain smarts. There’s a certain part of your brain that you need. You have to be able to juggle a lot.

I just remember working at this diner with these Latino cooks who had been there forever. There was no POS system. There was no organization. It was just, there were verbal orders, and they would come in, and I would work breakfast. It’s like eggs 32 over easy, two eggs scrambled all the way, whiskey down, and just calling out order after order after order. I just remember very early on that I could just remember the orders. It just wasn’t a thing.

It was funny. One of the first memories I have in the diner is the Latino cooks, who kind of were laughing at me at first. After a week went by, they actually were like, “All right.” They gave me a pat on the back and said, “You got this.” It wasn’t so much that I knew that I was going to be a great chef, but I just knew that being in a kitchen to me was not intimidating. In fact, I could easily rattle off the things. I could juggle a lot of things in my brain. It didn’t mean I was smart, because my grades in school weren’t that good, but that part of it, it gave me the confidence to go, “Okay, this is not that hard.” Granted, I was cooking eggs and toast and burgers, but it’s a progression. You start there, and you go on. It definitely peaked my curiosity to go, to say, “What else is out there? What else? What else?”

EL: Right. Did you feel at home when you were there?

ELee: I loved it.

EL: Even in the diner kitchen?

ELee: I loved every minute of it, even with the rats at 5:00 a.m. when I was trying to get the pancake batter ready.

EL: The rats, they don’t even have cash. They don’t even have anything to pay you with.

ELee: You’re in their house. They’re not intruders in your establishment. You’re in their house.

EL: How and when did you make the leap to having your own restaurant? You went to NYU, right?

ELee: NYU, yeah.

EL: You had already told your parents you wanted to be a chef, but did you tell them, “It’s okay. I’m going to graduate from college”?

ELee: Yeah. That was the one promise I made to them was I was going to have a degree from an American university. It’s funny. I ended up graduating from NYU, but I never went to graduation, because I got a job right after that traveling. They still were … I even still think today, they’re kind of suspicious that my diploma’s not real and it’s forged, because for them, not going to a ceremony … That was the whole thing, was the ceremony.

EL: So you didn’t do the cap and gown.

ELee: I never did, and I told them. I argued with them. I said, “Listen, I did. I got a diploma. I graduated.” The ceremony was not part of the deal. I graduated. They’re still suspicious.

EL: I think we should call NYU, and they’ll send you a violet cap and gown …

ELee: We should do that. We should.

EL: … so you can ship them to your mom.

ELee: We should do that, with class of whatever it was.

EL: Exactly. You started cooking in restaurants, and then you even … You talk about in one of the books about you actually had your own restaurant very briefly in Chinatown. What was that called, because you wouldn’t say?

ELee: It was called Clay. We opened in ’98, and then it was really interesting. I didn’t plan to … I was 25. I didn’t plan to open a restaurant. This was not my thing, but it was just this weird thing. I was walking down Chinatown, and there was this … Literally, the guy was putting up a for rent sign. I started talking to him. I was cooking. I was cooking at two different kitchens. I was doing everything. At that point, I was driven. I knew I was going to be a chef.

EL: In serious restaurants.

ELee: Yeah. We just started talking, and I said, “The rent is how much?” He was like, “I’ll give you this, and there’s an apartment space next door, and you can have it for $2,200 a month.”

EL: Wow.

ELee: We’re talking about 1,200 square feet. A little over 1,200 square feet for … I was like, “This is ridiculous.” It was a Chinese restaurant, so the kitchen, it didn’t need much work. I knew I wasn’t ready, and I knew I had no experience. I had no business doing it, but in my twisted head, I thought, “What if we did this and I made some money, and then I could take that money and enroll in actual cooking school?”

EL: It didn’t end so well, right?

ELee: No. We were doing really … Actually, we were doing really well, and we got tons of accolades in the New York Times and stuff that I just had no idea about the whole food media world. Then 9/11 happened, and that was in 2001. We were very close to 9/11. At the time, I was admittedly partying too much. I was losing focus, and this wasn’t the food that I wanted to cook. It was just something that I did, a nice little fun Korean barbecue joint, and we were doing well. After 9/11, my landlord came up to me and said, “Hey, by the way, your lease is up in two years, and your rent is going up.” At the time, it was almost $3,000 a month. He said, “It’s going up from $3,000 to $13,000,” for a small space. I saw the writing on the wall.

I had a friend of mine who died in the towers, and my girlfriend at the time left and moved to Italy. So just a lot of things happening. Also, I was just burnt out. I had done this thing to have fun, and it ceased to be fun. I was probably doing more extracurricular activities than actual cooking. So I reassessed my life and said, “This is not …” I just saw the writing on the wall, like real estate, this little neighborhood when I opened up was not called Nolita. I saw all these incredibly expensive boutiques popping up, and I thought, “This is not where I want to be.” So I just took a hiatus and went to Kentucky.

EL: How did you end up in Louisville?

ELee: Just complete serendipity. I went there. Someone suggested I go there. They knew a friend of a friend who needed a chef or needed some hands during Derby Week, which is always a very busy time of year. I’d always wanted to go to the Kentucky Derby. I’d always been a country music fan, and so I went down there on a whim, and I absolutely fell in love with it. It’s a funny story. I went down for Derby, so there was gorgeous women and beautiful hats and dresses and the flowers are blooming and there’s celebrities and cool people out. I said, “This is the coolest place in the world.” No one told me it’s not like that the other 51 weeks out of the year.

EL: Did you get past that? Did you learn to love Louisville? Louisville.

ELee: Louisville. Yes, it’s home. It’s home. No. The person I worked for at the time, I worked for him for a week. His name was Eddie Garber, and he had this beautiful restaurant, but he was old and wanted to retire. I literally spent one week with him, and at the end of the week, he said, “You should move down here and take over the restaurant.” I said, “You’re crazy. I just came down here for just to clear my head for a week and just wanted to hang out.” He said, “No, you’re going to do it.”

ELee: I went back to New York, and he was very persistent. He called me once every week just to catch up. I took about six months, and I was like, “You’re right. I have nothing here in New York. My lease is up. My life’s in shambles. I’m depressed. I don’t like cooking the food I’m cooking. I just need something.” I didn’t know what I needed or what I wanted. I just needed to get out of there, and I did. I said, “Listen, I’ll stay for six months. If I don’t like it, I can always move back.” Six months turned into 16 years.

EL: Wow. What an incredible story. There’s some serendipity there, isn’t there?

ELee: A lot of serendipity, and also, what I didn’t realize at the time, and I always tell people it wasn’t my intention. It wasn’t, but I moved to Louisville, Kentucky and fell in love with Southern food. I fell in love with the lore, the flavors, the stories, the people.

EL: Biscuits, fried chicken.

ELee: The whole gambit, which unlike a true Southerner, I never grew … I grew up in Brooklyn. I never grew up with that. I didn’t have fried chicken. I didn’t have all this stuff.

EL: New York is even now not a great fried chicken town.

ELee: No. I remember, maybe I was in Louisville at the time six months or so, and I went to a soul food restaurant and ate a bowl of collard greens. I just remember eating that, my first bowl of collard greens in Louisville, Kentucky and feeling like I found home in a bowl of collard greens.

EL: Wow.

ELee: That’s what kept me in Louisville. That’s what kept me there. It wasn’t necessarily that Louisville itself. It’s that the food and the whole idea of this food that transformed me. I felt like I found my voice there where I could sort of … Now, I could combine these two worlds and go I’m never going to cook traditional Southern food, because I’m not from the South. I’m never going to cook traditional Korean food. I’ve had all these experiences and very little of it’s actually Korean. But there is this amalgam of all these experiences and things that come together. I sort of play around with it.

EL: Right, which is the perfect segue to talking about Buttermilk Graffiti, which we haven’t talked that much about. So we’re going to wrap up this episode of Special Sauce, and then we’re going to keep talking for another episode.

ELee: Okay.

EL: So long, Serious Eaters. We’ll see you next time. Thank you for coming, too, I should say. I’m rude, Ed, but thank you for coming.

ELee: You’re welcome. Thank you for having me.

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nofomoartworld · 8 years ago

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Hyperallergic: Existential Musings from Nashville’s New Hybrid Museum Hotel

Katja Loher, “Butterfly Rainbowmaker” (2016), acrylic, projector, media player and speaker (all photos by the author for Hyperallergic)

NASHVILLE — The 21c Museum Hotel chain represents a new model for art in the public sphere. The flagship location opened in Louisville, Kentucky, just 11 years ago and has since expanded to six operating locations in Southern-Midwestern population centers like Cincinnati, Ohio; Durham, North Carolina; and Lexington, Kentucky, with the newest addition slated to open in Nashville, Tennessee, by mid-May. With the developing location comes a fresh opportunity for 21c to introduce a new community to its unique approach to contemporary art.

“We’re a hybrid, but still, what is it?” said Chief Curator and Museum Director Alice Gray Stites, who took a break from installing the inaugural exhibition in Nashville, Truth or Dare: A Reality Show, to speak with Hyperallergic. “It’s very hard to understand until you come here. So we want to use the inaugural exhibitions to express something that’s really seminal to the character of the whole organization and what it wants to do.”

Leandro Erlich, “La Vitrina Cloud Collection (Venice)” (2011), wood, glass, acrylic

Stites has worked with 21c since its inception, first as an independent curator and eventually as the leader of a dedicated museum team when the flagship branched into multiple locations, developing the collection of some 2,500 art objects with co-founders and contemporary art enthusiasts Laura Lee Brown and Steve Wilson.

Pedro Reyes (Mexican, 1972), “Lady Liberty (as Trojan horse)” (2016), Ed. 1/3 + 1AP wood, on display in the sub-level gallery

“One of the goals has always been to expand the audience for contemporary art and to erase what have been the traditional boundaries, whether those are physical boundaries or the imaginary boundaries of the velvet rope or the grand processional,” said Stites, “not to mention the ticket or membership price that also keeps people out. So we can collapse those boundaries by making space that’s publically accessible twenty-four hours a day, seven days a week, by educating our entire staff to share their knowledge and passion about art with the public, by continually presenting exhibitions.”

After a stay at the 21c’s Cincinnati location during the 2016 FotoFocus Biennial, I was familiar with some of the practices of the museum hotel, including their iconic penguin mascots, whose location-specific color scheme is matched to the custom cotton candy that’s served with the check at their onsite restaurants. At risk of damaging my credibility as a person who values principles over material comforts, I admit that I do like a fancy hotel getaway now and then, and, like everyone else, I do what I can to live my best life on Instagram.

Vibha Galhotra ((Chandigarh, Punjab) Indian, 1978–) “Earth 1978” (2015), nickel-coated ghungroos, fabric, polyurethane coat, on display in the corridor outside the museum-side entrance to Gray & Dudley

Beth Cavener Stichter, “The Sanguine” (2010), stoneware, one in a series based on the four humors, among numerous works by Stichter on display within the restaurant, Gray & Dudley

What unexpectedly emerged, however, was a legitimate existential crisis about the nature of the relationship between museum and hotel. Because, as of my visit, the 21c Museum Hotel in Nashville was not completely finished. There were many things a hotel requires already in place: walls, a restaurant, furnishings, an elevator, and a small village of contractors, service professionals, maintenance staff, and art handlers working as hard as possible to hit the line on opening day. But there were also many things not quite in place yet, like a functioning lobby, television service, in-room amenities, and more than one working elevator. Dozens of pieces in the inaugural exhibition had been installed upon my arrival, some two weeks before the official opening; many still were not. This presents something of a conundrum in terms of my ability to accurately reflect the aesthetics or intentions of the finished exhibition: I find myself unable to offer more than evaluation or appreciation for those individual works that I was able to see. However, as a person with a healthy curiosity about the workings of the world — not to mention one to whom it is typically a high priority to present a finished product — it was fascinating to see the work that goes into an environment that is usually presented as a seamless experience, and to get to know some of the people behind the process.

Artist Sebastiaan Bremer, in the process of installing a custom guest suite, within which visitors will be able to listen to records and make live recordings of their own. Bremer has an ongoing relationship with 21c, with other works included in their collection.

The museum side of 21c is supported by the hotel and restaurant revenue, and as such, Stites has created a scrappy and efficient team. Based in Louisville, the overarching museum management includes Director of Museum Operations Eli Meiners and Registrar Deanna Taylor, as well as site-based museum managers for each of the locations — in Nashville, this is Brian Downey, who left his position as Director of Exhibitions & Associate Curator at Cheekwood Botanical Gardens and Museum of Art to throw in with 21c. The art team is a convivial, fraternal bunch, with all hands on deck to help prepare for the new location rollout.

“Nashville has great museums, great contemporary art galleries,” said Downey, taking a brief aside from installation to speak with Hyperallergic. “But I think it’s very exciting that Nashville now has a museum that’s devoted strictly to contemporary art.” As operations get underway here, it will be among Downey’s responsibilities to schedule site-specific programming that is responsive to the needs and interests of the location, such as the popular film screening series at 21c Lexington, the brainchild of Museum Manager Alex Brooks.

Peter Sarkisian (1965–), “Puddle 9” (2002), video projection and mixed media, DVD on projector, on display in the second floor corridor.

Still from Mulas (2014), by Miquel Angel Rios, one-channel video with stereo sound, runtime 6:25, on display in the first-floor video lounge.

“All the 21cs have community partners and do programming, whether it’s poetry or film screenings, hosting events that would be a good tie-in with what we do here,” said Downey. “We’re always looking for more opportunities like that, and to bring that programming to Nashville.”

“I find 21c’s greatest gift is that of accessibility,” said Meiners, in a follow-up email interview. Meiners has worked for 21c for five years, having come to the position from the Cincinnati Art Museum. “As citizens of a smaller city like Cincinnati, we would never have a chance to gain access to works like those in the shows we put together. Our model gives us the flexibility to bring the zeitgeist to smaller cities. And we don’t keep bankers’ hours, so you can literally come and see the exhibitions when it is convenient for you.”

Carlos Garaicoa ((Havana) Cuban, 1967–), “El Mapa del Viajero II” (2005), detail view, 680 metal pushpins and 100 pieces of paper

Oliver Laric (Austrian, 1981–), “Versions” (2010), polyurethane

Indeed, the greatest question that arose was, when it comes to the 21c Museum Hotel, where does the art end and the hotel begin? As 21c has defined itself as a museum hotel, does that make the hotel experience nearly as important as the art itself? These are the kind of existential musings that arise in the mind of an arts writer when she does not have cable television in her hotel room — let alone the 21c art channel, which greets visitors as the default channel setting, and which I confess I was very much looking forward to watching. The experience of getting to watch video art in bed is an unparalleled luxury.

Brian Dettmer ((Chicago, IL) American, 1976–), “Funk & Wag” (2016), detail view, hardcover books, acrylic varnish

Daniele Papuli ((Maglie) Italian, 1971–), “Centrica” (2016), detail view, hand-cut paper

Certainly the art does not stop in the corridor or the lobby, which is outfitted with commissioned artworks and selections from the 21c collection. Nor in the elevator, which, I’m told, will eventually run video art segments, nor in the upper-floor corridors, which will showcase the work of Nashville artists, nor even in the rooms themselves, which feature photographs from annual trips made by Laura Lee Brown (who paints and takes photographs, in addition to being one of the co-founding partners). So it became complicated for me to try to decide how much of a museum hotel should be part of an art review. But in a way, this is the essence of the 21c mission: to dissolve the distinction between art places and life places.

The author takes herself on, with Trong Gia Nguyen’s interactive work “Win Win (Flamingo’s Dream)” (2015), acrylic paint, vinyl, wood, and mirror

Jane Hammond ((Bridgeport, CT) American, 1950–) “All Souls (Bielawa)” (2006), detail view, gouache, acrylic paint, organza, mica, and metal leaf on assorted handmade papers with graphite, colored pencil, archival digital prints, and horsehair

“It’s a humanist perspective on contemporary art,” said Stites of 21c’s collection. “It’s about the human experience, both lived and dreamed in the twenty-first century — so, very much contemporary, but very much about what people are experiencing. The founders were driven to collect art and to create 21c largely because they’re very curious people, and I think curiosity is an important quality for everyone to have, but particularly today, with our dearth of empathy for others. When you’re curious about others, you’re much more likely to think about walking in their shoes.”

21c Nashville is taking its first steps into the scene, and like all first steps, things are a little wobbly. But if the other 21c locations are a telling precedent, it will soon hit its stride.

Truth or Dare: A Reality Show at the 21c Museum Hotel, Nashville is slated to open on May 9.

Editor’s note: The 21c Museum Hotel in Nashville paid for the author’s accommodations and travel expenses.

The post Existential Musings from Nashville’s New Hybrid Museum Hotel appeared first on Hyperallergic.

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