Tag Archives: Bon App

Keeping Cool in the Kitchen

By Sara Bonisteel Keeping cool in the kitchen is imperative especially when the temperatures top the 90 degree mark, as they have on the East Coast this last week. Over at Bon Appétit, they’re sharing a Cantaloupe Gazpacho recipe that requires no cooking and very little prep. The recipe, from Ryan Lowder of The Copper Onion in Salt Lake City, Utah, lets the flavors of the cantaloupe shine through with just the addition of a cucumber, onion, and a bit of mint. Our Community Table members too are finding ways to beat the heat. Michael Ruhlman turns to Alaska for his Summer Ceviche, which spotlights the local halibut. The marinated appetizer requires no cooking. Lesley Stowe shares her Shaved Zucchini and Fennel Salad, which satisfies with the addition of feta cheese and pine nuts. Food Fanatic features an icebox pie–Fresh Strawberry Pie to be exact–that is just the thing to drop your internal thermostat. What summer favorites to you eat or drink to stay cool?

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Source: Epicurious

Put An Egg On It

By Kelly Senyei Pizza. Pasta. Waffles. Burgers. You name the dish, and chances are it can be made that much better with the addition of an egg on top. This week our friends over at Bon Appétit are sharing a fresh and flavorful recipe for Risotto with Spring Vegetables, which features a pop of bright yellow color thanks to a perfectly poached egg. There’s just something about a warm, runny yolk that brings a whole dish together, be it for breakfast or dinner. Our blog network members over at The Community Table tend to agree, having shared countless stunning snaps of Eggs In Purgatory, classic Eggs Benedict Florentine, and even a basic Black Bean Ragout brightened with a poached egg. My all-time favorite egg-topped recipe is for Corned Beef Hash, which I usually top with two poached eggs and a dollop of ketchup. What’s your favorite dish to top with an egg?

From: http://feedproxy.google.com/~r/epicurious/epiblog/~3/gbtIqjCogQI/put-an-egg-on-it.html

Renowned Celebrity Chefs Team with Rising Stars from Le Cordon Bleu in a Live Grill-Off Presented by

By Business Wirevia The Motley Fool

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Renowned Celebrity Chefs Team with Rising Stars from Le Cordon Bleu in a Live Grill-Off Presented by Chase Sapphire Preferred at 2013 Vegas Uncork‘d by Bon Appétit

Chase Sapphire Preferred Grill Challenge Pairs Celebrity Chefs Akira Back and Todd English with Two Aspiring Culinary Students for a chance to win a $20,000 Scholarship Fund

LAS VEGAS–(BUSINESS WIRE)– Chase Sapphire Preferred®, a premier travel rewards card from Chase, in partnership with Bon Appétit will host the Chase Sapphire Preferred Grill Challenge, taking place on Saturday, May 11, at 8:45 p.m., during Bellagio’s Block Party at the seventh annual Vegas Uncork’d by Bon Appétit. Award-winning Las Vegas chefs Akira Back and Todd English will partner with two up-and-coming culinary students from the local Las Vegas Le Cordon Bleu Culinary Institute in a live grilling challenge. The winning team will receive $20,000, presented by Chase Sapphire Preferred to help fund the student’s culinary education and dream of becoming a world-class chef. An additional $5,000 will be presented to the runner-up.

The cooking challenge puts grilling skills to the test as celebrity chefs and restaurateurs, Akira Back, executive chef of Yellowtail Japanese & Lounge Restaurant at the Bellagio, and Todd English, chef, Olives Bellagio, battle live on-stage to create the ultimate barbecue feast.

“I am thrilled to participate in the Chase Sapphire Preferred Grill Challenge to help fund a local culinary student’s schooling,” said Todd English, chef, Olives Bellagio. “Vegas Uncork‘d is the perfect stage for a live grilling challenge that supports the next generation of Las Vegas culinary talent.”

Two talented students from Le Cordon Bleu Culinary Institute in Las Vegas will be given the opportunity to participate as sous chefs during the event. Starting April 9, students can submit a video via Vine, a mobile app by Twitter, using the hashtag #GrillChallenge and provide a short essay to Bon Appétit. Students can share their story and illustrate why they deserve to compete for a chance to win the title and $20,000 from Chase Sapphire Preferred.

Bon Appétit restaurant and spirits editor, Andrew Knowlton, will serve as emcee and head judge for the event, while Robin Leach, entertainment and celebrity reporter, and a Chase Sapphire cardholder will also judge the chefs culinary creations and select the winners.

The event is part of a week-long food, wine and spirits festival presented by Bon Appétit and the city of Las

From: http://www.dailyfinance.com/2013/04/11/renowned-celebrity-chefs-team-with-rising-stars-fr/

SEED SPOT Incubates Health Startups in Phoenix

By Dan Munro, Contributor There’s a temptation on the part of many cities to think that a startup culture requires “a top down cluster.” The conventional wisdom is that in order to be successful startups need to be in close proximity to science parks, venture capital and research universities. Vivek Wadwha – the noted Stanford Fellow, Duke, Emory and Harvard Professor (now at Singularity University) – recently argued otherwise as part of the Wall Street Journal’s forum called The Accelerators.  His brief argument is worth reading (here) which he then summarizes in the last paragraph: “Innovation is all about people. Innovation thrives when the population is diverse, accepting and willing to cooperate. Having a community that understands the odds of failure lowers the risk for people taking the leap into entrepreneurship. Any region that wants to thrive economically has to get these ingredients right.” Well known startup investor and VC Brad Feld also supports this view with what he calls his Boulder Thesis (amazing 3-minute video by the Kauffman Foundation with narration by Brad here). Two key principles that Brad highlights are being inclusive and incorporating both “leaders” and “feeders.” You have to have both. More than anything it was the people that made the Grand Opening of SEED SPOT – a non-profit incubator here in Phoenix – so successful last fall. Over 600 people showed up at 605 Grant Street – a landmark building just a few blocks south of downtown that’s chock full of local history and character. The excitement was palpable – even if the air-conditioning wasn’t – but then Phoenix is ideally positioned to serve their startups piping hot. Phoenix Mayor Greg Stanton was on hand – as was Startup America CEO Scott Case – as well as other regional and national dignitaries. There were over 190 startups that applied for entrance to SEED SPOT’s first eight-month program. The Grand Opening in October was the introduction of their first cohort of 16 startup companies and the passionate commitment was clearly evident with each and every presentation. I took note of two that had a healthcare focus and then learned a 3rd one had been added shortly thereafter. Last week I had a chance to visit SEED SPOT Co-Founders Courtney Klein Johnson and Chris Petroff – and those 3 healthcare startups in their new home just north of downtown Phoenix. _____________________________ From Davos to Dubai to D.C., the whole world is becoming obsessed with obesity and it’s often the number one topic at health conferences I’ve been to over the course of the last year. Trouble is, the myths surrounding weight loss are widely held and longstanding (including this list from an article just last week in the New York Times: Myths of Weight Loss Are Plentiful, Researcher Says). Still in development, SaucyPants is targeting a suite of applications to help bring sensible nutrition back to the dining room table and streamline the process of cooking at home – from recipe discovery to grocery delivery. The entry point is SaucyKids a food journal app for kids that promotes and encourages healthier food choices. Started by sisters Coreen and Kristi Murphy, SaucyKids was recently selected by venerable food publication Bon Appétit as one of five finalists for their Food Innovator Award (a national competition sponsored by Bon Appétit, Lexus and RocketHub). As a part of the contest, each of the five finalists are using RocketHub to crowdsource a small funding project – which will determine the winner (and the added bonus of $10,000 from Bon Appétit). Bon Appétit wrote about SaucyKids (here) and the crowdsourced competition through RocketHub (here) ends this coming Wednesday (February 6). _____________________________ TheraSpecs® is eyewear that is scientifically designed to filter out harmful light. The precision tint has been shown to reduce migraines and provide measurable relief for dozens of other conditions related to light sensitivity. Some facts on the migraine market alone:
Source: FULL ARTICLE at Forbes Latest