Robert Egger is the CEO of L.A. Kitchen, a non-profit that generates fresh meals for those in need, and provides inter-generational culinary training for underserved individuals. He’s also a founding board member of celebrity chef José Andrés’ World Central Kitchen, a non-profit that brings together a network of chefs to help empower communities to rebuild after a natural disaster. Together, their organizations have partnered to help feed those affected by the fires.
Having boarded his 100th flight of the year, it’s fair to say that Chef Michael Levine spends a lot of time with his head in the clouds. But Mike stays grounded in a mission that matters. He is striving to end childhood hunger one meal at time. Through a company he founded, Global Food Solutions, which was recently named one of fastest growing companies by Inc.com, Mike is getting closer to that goal. We spoke to this Forbes 30 Under 30 winner about why he’s passionate about good food for kids, how he got to where he is today, where the industry headed and how peanuts play a part.
At Snackbar restaurant in Oxford, Mississippi, executive chef Vishwesh Bhatt is serving up Southern fare with global flare. His Indian roots add cultural influence to his culinary repertoire, but it’s common ingredients like peanuts that inspire his bold, global approach to Southern cuisine.
“Southern food is more than fried chicken and biscuits,” said Virginia Willis, James Beard Award-winning chef, cookbook author and Editor-at-Large for Southern Living magazine and author of the popular column “Cooking with Virginia.” Though many people associate Southern food with deep fried and butter-laden meals, Willis argues that misperception overlooks the rich cultural history and agricultural nature of the cuisine. She sees the regional fare as a wholesome way to use fresh, local ingredients, like peanuts; and she’s helping others rethink Southern food.
When you’re a finalist for the James Beard Best Chef: Southeast award three years straight, you must be doing something right. Chef Steven Satterfield’s simple but elevated farmstead cuisine guides Miller Union’s offerings. A perennial favorite, the boiled peanut and field pea salad, graces the menu for a limited time during the early days of Georgia’s peanut harvest in September and October. It's also uniquely made with green peanut oil, a gourmet finishing oil similar to extra virgin olive oil made from freshly harvested peanuts,
College and university dining directors are tasked with delivering nutritious, flavorful meals that appeal to their young, discerning foodie clientele. While not all dining departments have mastered the course on “Healthy and Delicious Dining 101,” some are beating expectations by tapping into today’s food trends – specifically the increasingly popular cuisines of Southeast Asia.
When you imagine a classic menu in the American South, what comes to mind? Fried chicken, pork BBQ, mac and cheese and collards, for sure. Kimchi fried rice might take you by surprise then at Chef Lee Gregory’s restaurant The Roosevelt in Richmond, Virginia. But Chef Lee says this dish makes perfect sense for a Southern menu.
Rob Connoley is a James Beard semi-finalist for Best Chef – Southwest. With a passion for seeking the greatest ingredients that Earth has to offer, he has received acclaim in the New York Times, Saveur magazine, Sunset magazine, and Gastronomica. In this Q&A, Chef Connoley talks about his new cookbook, ACORNS & CATTAILS: A Modern Foraging Cookbook of Forest, Farm & Field, which focuses on the concept of foraging. Learn more about his new cookbook and how he incorporates peanut butter in his recipes.
Peanuts and Coke aren’t the only drink to incorporate America’s favorite nut. Greg Best is a master mixologist who has worked with peanut ingredients for years, and he loves the flavor that peanuts add to a drink. He was one of the founding partners of the renowned Holeman & Finch Public House, and he recently opened one of the hottest bars in Atlanta today, Ticonderoga Club. Best knows a thing or two about operating a successful mixology program. So we sat down with him to find out how he’s popularizing peanuts behind the bar and get the scoop on his favorite peanut cocktail.
Step into a Texas Roadhouse restaurant, and you’ll immediately notice that they are nuts for peanuts. With peanut shells scattered about the main dining area, you’d be forgiven for mistaking their restaurants for a ballpark stadium instead of a steak house. Complimentary in-shell peanuts on every table are a signature part of their brand identity. But they also serve as a source of pride for the company, and a reflection of their humble values.
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