Celebrating Excellence in Culinary Arts: Congratulations to the 2024 James Beard Award Winners!??? Kitchen Connection is thrilled to celebrate the remarkable winners of the 2024 James Beard Awards, a prestigious honor recognizing exceptional talent and achievement in the culinary arts, hospitality, media, and the broader food system. Our Director, Earlene Cruz, had the honor of judging the Leadership Awards this year, recognizing those who are making significant contributions to a more equitable and sustainable food system. Kitchen Connection shares this commitment to racial and gender equity, community, sustainability, and a thriving culture for all. ?? Kitchen Connection's mission, which emphasizes the power of food to unite and transform communities, underscores the importance of culinary innovation in fostering community spirit and cultural exchange, principles central to our initiatives. Congratulations once again to all the winners! ?? lord maynard Llera, Kuya Lord, Hajime Sato, Christina Nguyen, Matthew Vawter, Charlie Mitchell’s, Charlie Mitchell, David Standridge, Gregory Gourdet, Michael, Langbaan, kelly whitaker, Masako Morishita, Atsuko Fujimoto, Lula Cafe, Lula Drake Wine Parlour #JamesBeardAwards #CulinaryExcellence #KitchenConnection #Sustainability #Community #Innovation
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I love "best of restaurant lists." It helps me to plan a dining destination. And tourism marketers should know how important it is to the travel experience. I know that dining is expensive, and having written for Eater, Indy Monthly, Edible Indy and others, I know how consequential it is for a restaurant that employs several dozen people and the farms to be recognized, even for the city's pride, it helps. I also welcome reading food journalism by someone who has eaten well -- and can describe a life-altering dish. And food -- in its best moment -- can change a person. Hands down, the same way a movie scene, an aria, a stroke of a paintbrush, or a dancer in a musical can be inspirational. I want something other than counter service; I can go to a fast food joint or drive-through. That is fine too, but I want to make a reservation, be seated, and have an evening involving all my senses because it's far less expensive than hiring a caterer and a host person to set my table every night. While phone apps put out "best of...", it's difficult for newer restaurants to find that groove. Also, an app's "best-of..." focuses more on the popularity?than the execution. My favorite experience is a well-thought-out menu with delicious pairings and excellent service. I will travel for that experience, and I am looking for other food writers to help me select a destination. I don't need an event to head to a city for a great meal; I will likely support that eatery when the crowds disperse. I can talk about the buttery sauce and the delicate twirls of citrus with my friends and family, which they can also experience if they choose. Priceless. I look forward to visiting Cincinnati, Ohio's Wildweed and Vecino in Detroit when I see friends. Thanks, Jeff Gordinier, for this story. #food #foodwriting #freelancewriter #Midwest
Honored to bring you the 2024 iteration of Esquire magazine's Best New Restaurants in America, with great spots in Ohio and Colorado and Minnesota and Texas and Maine and Illinois and South Carolina and Georgia and Florida and Rhode Island and (yes) New York and California. Much gratitude to team members Amethyst G., Omar Mamoon & Joshua David Stein —?as well as the tireless Madison Vain —?for bringing this together. (You'll also find it in print in the new issue of Esquire with Denzel Washington on the cover.) Please let us know what you think.
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Professional Photographer, Content Creator, Cinematographer | Expert in Commercial, events, Portrait, Food, Product, Architecture, and Fashion Photography.
"Showcasing the artistry and authenticity of Mexican cuisine through the lens. Every image is crafted to highlight the rich flavors, textures, and cultural heritage that make these dishes truly exceptional. #FoodPhotography #CulinaryExcellence #MexicanCuisine #VisualStorytelling #BrandPhotography"
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Chateau Lafite Rothschild 2010: This premier Pauillac is a classic example of Bordeaux elegance and power. It is a blend of 80% Cabernet Sauvignon, 18% Merlot and 2% Petit Verdot. Deep garnet in color, this wine has complex aromas of blackcurrant, cedar, tobacco and spices. It has a rich, full-bodied palate with firm tannins and a long finish.
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