Christy Brissette, MSc, RD is an award-winning registered dietitian and nutrition and food communications expert. She’s the President of 80 Twenty Nutrition, a nutrition and food media company with the vision of ending food confusion and dieting and loving your body with healthy, delicious food!
A TV personality and spokesperson, nutrition and food writer and blogger, recipe developer and YouTube video producer, Christy is regularly interviewed for the national news including TV, radio & print media about nutrition and health. She writes about nutrition news and trends for The Huffington Post, Fitness Magazine, Shape, The Washington Post and more. Her writing is
also featured in The Globe and Mail, Canadian Living, Chatelaine and more.
Susan Feniger is a celebrated chef, author, and entrepreneur. Her professional collaboration with Mary Sue Milliken (CITY, Ciudad, Too Hot Tamales) has led to the groundbreaking Border Grill empire (Los Angeles, LAX Airport, The Huntington Library, and Las Vegas). Susan welcomed her new solo venture, Blue Window, with Kajsa Alger at LAX Airport and The Huntington Library in 2016.
A classically trained graduate of the Culinary Institute of America, she was a trailblazer from the start, landing a job at Chicago’s famed Le Perroquet as one of the first women in the all-male kitchen. Following that, Feniger worked at Wolfgang Puck’s infamous Ma Maison in Los Angeles, and then further honed her culinary skills on the French Riviera. She opened City Café in 1981, which forever changed the culinary landscape of L.A. by offering eclectic dishes from around the world. This led to a much larger CITY restaurant in 1985, a pivotal year in which the tiny space was transformed into the first Border Grill, a “taco stand” serving authentic home cooking and street foods of Mexico.
In June 2013, Susan and Mary Sue were awarded the California Restaurant Association’s Elizabeth Burns Lifetime Achievement Award, joining the ranks of just a handful of other women who have made history in the restaurant industry. Most recently, Susan and Mary Sue were inducted into the 2014 Menu Masters Hall of Fame.
Susan has co-authored six cookbooks, including her latest, Susan Feniger’s Street Food. Susan is a veteran of 396 episodes of The Food Network’s popular “Too Hot Tamales” and “Tamales World Tour” series, and competed on Bravo’s “Top Chef Masters” in 2010.
Susan shines a light on a number of worthwhile organizations and has been on the board of the Scleroderma Research Foundation for 18 years, the board of the L.A. LGBT Center for four years, and involved with Share our Strength and the Human Rights Campaign. She’s an active member of the culinary community, providing a leadership role in many organizations such as founding the Chefs Collaborative, sitting on the advisory board of the LA Sports & Entertainment Commission and serving as an active member of Women Chefs and Restaurateurs.
SugarHero was founded in 2012 and has quickly become a premiere online destination for dessert lovers seeking recipe inspiration and drool-worthy photographs. Pastry chef Elizabeth Labau started SugarHero with the dual goals of sharing creative, modern, and fun dessert recipes, and teaching people advanced pastry techniques through photo and video tutorials.
In just a few years, SugarHero has received millions of visitors, been named a Best Baking Blog by Better Homes & Gardens, and Elizabeth has been featured in many national publications, including Food & Wine magazine, The Los Angeles Times, The Chicago Tribune, The Kitchn, The Huffington Post, and ProBlogger.
In addition to her work on SugarHero, Elizabeth is also a cookbook author, on-camera instructor, freelance food writer, and brand ambassador. She has been the candy expert at About.com for 10 years, she has released two dessert video classes with Craftsy, and her cookbook, The Sweet Book of Candy Making, has been translated into five other languages. Across all her projects and platforms, she is passionate about teaching everyone how to become a sugar hero in their own kitchen.
Chef Michael Scelfo has been drawn to the kitchen for as long as he can remember. With a storied lineage of cooks who came before him, namely his mom who cooked professionally for years, the bug bit him hard at a young age. As a child, when he preferred being in the kitchen with his grandmothers and aunts, watching cooking shows and leafing through his mother’ cookbooks, his family knew he was serious.
As a graduate of Western Culinary Institute, he spent a few dedicated years as a wide-eyed young cook in the James Beard Award-winning Wildwood Kitchen in Portland, Oregon. Traveling and touring along the west coast, his love for creating vibrant, ingredient-forward dishes was nurtured.
A few short years later at the age of 25, he found himself receiving a 2½ star review in The New York Times while at the helm of Long Island’s sophisticated restaurant, Blond. Following that, he went on to expand his knowledge of neighborhood dining, overseeing the kitchens of several restaurants with cult-like local followings and bringing home many awards along the way, including Dedo, North Street Grill, Tea-Tray in the Sky and The Good Life in Boston.
In 2009, Michael took the helm at the Grafton Group’s neighborhood favorite Temple Bar, where his savvy use of whimsical, seasonal ingredients landed him critical praise, including the selection of his Merguez Sliders as one of The Boston Globe’s “2009 Favorite Things” and Best Restaurant – Harvard Square by Boston Magazine. He also introduced a Chef’s Vegetarian tasting menu that resulted in significant consumer and press interest; his passion for vegetables and lighter-style food will influence elements of the cooking style at Alden & Harlow.
In April of 2010, Chef Scelfo was selected as the opening Executive Chef of Russell House Tavern, the newest restaurant from Cambridge’s Grafton Group to open in the heart of Harvard Square. Balancing hearty tavern food with seasonally inspired sophisticated dishes, his menu at Russell House Tavern skillfully catered to locals, industry and out-of-town visitors, affording Harvard Square a unique dining experience. Built on strong partnerships with local purveyors, Chef Scelfo’s menu constantly featured contributions from Verrill Farms, Fiore di Nonna, The Food Project, and Island Creek Oysters, among others.
Under his purview, Chef Scelfo won many awards for Russell House Tavern, including a glowing two-star review from The Boston Globe. His six-course, nose-to-tail dinner in partnership with Brambly Farms was mentioned on CBS News in a discussion of whole-pig preparations in some of the best kitchens in the country. The signature dish of Russell House Tavern, the crispy, soft-poached, Chip-In Farm egg was labeled one of the 10 New Food Icons in Boston Magazine’s 50 Best Restaurants issue 2012. The restaurant was named the 2012 Best Restaurant – Harvard Square by both Boston Magazine and The Improper Bostonian. In 2013, he was the victor of the Boston Lamb Jam competition, hosted by the American Lamb Board. And in 2013, Chef Scelfo was crowned the “Prince of Porc” at the multi-city heritage pork competition Cochon 555.
While cooking in Cambridge, Michael took the time to really examine his personal culinary perspective: if given the opportunity to take off the reigns and cook for people in a restaurant of his own, what would he make? He found the answers in his home kitchen, surrounded by his wife and three children. Creating a medium in which people connect with other people is what Chef Scelfo excels at – and his serious style does just that. Incorporating elements that have personal meaning while weaving together family recipes with his own, translates into simple, elegant dishes that he would want to eat with his family at home.
At Alden & Harlow, Chef Michael Scelfo takes this idea and figuratively extends his family’s kitchen table into his first owned and operated restaurant. Located in the iconic Casablanca restaurant space in Harvard Square, Chef Scelfo pays homage to his roots, making each ingredient shine, and ultimately, cooking from his heart. The success of this formula is proven in the attention the restaurant has received. Boston Globe restaurant critic Devra First awarded Alden & Harlow a three-star review. They were honored to be the Best New Restaurant by Boston Magazine and The Improper Bostonian as well as being chosen as “The Best of the New” in the Boston Globe Sunday Magazine. They were also highlighted as one of the Best Restaurants in the Northeast by Arrive magazine. Lastly, in 2015, Alden & Harlow was a semifinalist for the James Beard Foundation Awards in the Best New Restaurant category.
Zainab is a wife, neuroscience student, self-taught baker, and food blogger. She loves shoes – especially Manolo Blahnik heels! – and lives in Central NY where she enjoys baking, creating new recipes inspired by her family and special occasions, window shopping, and long walks at the park that were meant to be runs. She shares her passion for baking and everything sweet on her blog, Blahnik Baker.
Established at the end of 2012 and consistently growing since, Blahnik Baker is a community that chronicles Zainab’s baking adventures and recipe creations as a self-taught baker. She developes recipes that are easily accessible, using fresh seasonal ingredients, and guides everyday bakers through challenging baking techniques. Zainab loves sharing products, brands and equipment she trusts and uses in her kitchen everyday with her readers, and why she’s selective about the brands she works with. Her readers trust that the products she writes about are the ones she uses. Working with Blahnik Baker will get you the results you want – realistic buzz about your product.
Erika Council is the charismatic writer and photographer behind the food blog, Southern Soufflé, the blog that takes a southern-focused epic through soulful approaches on how food has impact on community, with a twist on soul food recipes and more. Nothing exemplifies this more than her South and Slocumb Supper Club Dinners, where complete strangers make their way to dine on her soulful renditions of southern classic cuisine. She has been featured in Food and Wine, The Local Palate Magazine, Food 52, Complex Magazine, Yahoo, Huffington Post ,The Kitchn, and Yahoo, among others.
Currently a resident of Atlanta Georgia, Erika is a native of North Carolina. She attributes her passion for food and community to her grandmothers. One, affectionately called Dinnie, was a community champion. The other, Mildred (Dip), in her own right is a southern cooking icon, owner of Mama’s Dips Kitchen in Chapel Hill, North Carolina.
Stephanie Weaver, MPH, CWHC has had headaches for years, but didn’t know she was having migraine attacks until she was diagnosed with migraines and vertigo in 2014. As a researcher and recipe renovator, her natural inclination was to understand how some foods might be triggering her symptoms. She learned that aspects of her healthy plant-based diet might be contributing to her vertigo attacks and migraines. She also found that research and resources on the migraine diet were limited, confusing, and highly contradictory. Following interviews with physicians, researchers and her recipe testers, her migraine relief plan was born.
Food is fuel and finding the right mix can be a challenge. Stephanie should know. She has mastered eight diet changes for health reasons—low-fat, vegetarian, allergy-elimination, gluten-free, sugar-free, vegan, low-sodium, and now migraine-friendly
Teaching others how to transition into a new diet and eating out with those needs turned out to be just as important as developing the 8-week plan. Her book, based on the successful class she started in 2014, is titled The Migraine Relief Plan: An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health. She currently follows a modified paleo diet that’s low-sodium and free of her personal migraine triggers, which has greatly reduced her symptoms, eliminating her daily headaches and vertigo attacks.
She’s been a food photographer and passionate blogger under the pen name Recipe Renovator since 2010. It’s now a haven for people following special diets for health reasons, with more than 325 recipes in a searchable index: gluten-free, sugar-free, vegan, and paleo. All are sustainably delicious.
She previously developed a cholesterol-lowering program for kids at Northwestern University Medical School, taught nutrition to disadvantaged youth, and held a long career as a museum technical writer and visitor experience consultant.
Weaver is excited to spread the word that the migraine lifestyle works, and to empower others to help themselves reduce their symptoms and need for medications through diet and lifestyle changes. She is a writer, speaker, and certified wellness and health coach based in San Diego, California.
A few years ago my best friend, Jackson, was diagnosed with lymphoma. Even before the diagnosis was made it was obvious that my dog was quickly going downhill and his days were numbered. Jackson refused to eat or even leave his bed most days. I lured him back to the bowl with a mixture of food that I just threw together—mostly turkey legs, carrots and green vegetables. Once again Jackson started to enjoy eating and having enough energy to go for walks. Soon he was even chasing my puppy around the backyard.
Unfortunately, Jackson also gained a lot of weight because I was overfeeding him. I decided to learn more about canine nutrition and started reading every book on the subject, including veterinary textbooks and manuals. The oncologist had given Jackson a year to live, and that was stretching hope out quite a bit. After 18 months he was still energetic and happy and back to a realistic weight. At the urging of friends, families, and neighbors I started my own dog food business, Dog Stew. I made and delivered custom nutrition for dogs with a focus on helping very sick dogs. I didn’t just make the dogs happy, I made their owners happy too. It’s then that my customers started calling me “The Dog Food Dude.”
Eventually I closed the business to focus on reaching a wider audience. I decided to simplify my recipes and make it easy for anybody with just basic kitchen skills to feed their dog wholesome food. I took five years to write Feed Your Best Friend Better, much of it researching nutrition and testing recipes. I’ve read over 50 books on dog nutrition and analyzed most of their recipes using my research and data analysis skills (my full time job at adidas.) The recipes and feeding guidelines in Feed Your Best Friend Better take out the guesswork about how much to feed and make cooking a few days worth of food quick and easy.
Jackson didn’t live for one year—he lived four! Powered by thousands of meals and just as many walks I was given an extra three years with my best friend, all cancer-free. My happiest moment was when the oncologist said, “I never get to tell people this—but you don’t need to bring him back.” She couldn’t explain how he made such a dramatic turnaround, but I could—simple, wholesome food.
I hope you will join me and Feed Your Best Friend Better.
For as long as I can remember, I have always marched to the beat of my own drum. As a child growing up in Bellevue, Washington, I got into all kinds of mischief and trouble, from routinely disregarding my parents’ rules about pets (I was particularly fond of amphibians, fish, and rodents) to always being reprimanded by my teacher for distracting others or not paying attention in class. My independent streak (at least, that was how I perceived it) actually intensified after high school when I moved to Los Angeles by myself at the age of 19 to pursue a personal dream of becoming a fashion model. Armed with only a few material possessions alongside a healthy dose of determination and resourcefulness, I supported myself, worked my tail off, and eventually signed with Wilhelmina Models! While I enjoyed modeling for a few years and derived tremendous gratification from achieving a lofty goal I had set for myself, I also knew modeling wouldn’t be a lifelong career. Moreover, my parents had strongly emphasized education throughout my childhood — a value system that resonates with me to this day (thanks, Mom and Dad!).
In keeping with these values (and while still modeling), I returned to college and earned my Bachelors degree in Psychology. Furthermore, I now also have two graduate degrees — a Masters in Business Administration and a Masters in Counseling Psychology. By now you’re probably wondering how all this has inspired me to focus my efforts on the creation and production of a culinary career. Well, in truth, hiding under the surface while I pursued earlier endeavors, something that has stayed constant is my passion for cooking and, yes, eating. And not eating just any food, but good food. My passion for all things cooking and eating conjures up some of my earliest childhood memories, be it sitting alongside my mom or grandma as they prepared a delicious dinner, or fishing with my dad and eating our fresh catch. So it was at an early age that I developed an appreciation for the important role that cooking, sharing, and enjoying good food should play in everyone’s life. Cooking fosters creativity, brings together family and friends, expresses love, and so much more. Sharing and enjoying delicious food are hands down two of the simplest, but greatest, joys life has to offer.
In 2011, I completed a program in association with the Northwest Culinary Academy of Vancouver and created the website The Delicious Cook, which is my way of sharing with you a passion for making and eating delicious food. Its foundation is rooted in my experiences and adventures, and I am incredibly excited to share it with you through my culinary services and website!
Georgia-born French-trained Chef Virginia Willis has made chocolate chip cookies with Dwayne “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Bill Clinton, Shailene Woodley, and Aretha Franklin with her cooking — but it all started in her grandmother’s country kitchen.
Virginia is the author of Lighten Up, Y’all, Bon Appétit, Y’all, and Basic to Brilliant, Y’all, as well as Okra and Grits. Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence. She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree and has traveled the world producing food stories – from making cheese in California to snail farming in France. She has appeared on Food Network’s Chopped, Fox Family and Friends, Martha Stewart Living, Paula Deen’s Best Dishes, and as a judge on Throwdown with Bobby Flay.
She is an Editor-at-Large and author of the popular column “Cooking with Virginia” for Southern Living.The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude and approachable spirit. Her eponymous food blog, tagged as a favorite blog by Saveur magazine, offers recipes and stories from her culinary adventures. She is currently in development with WGBH for a series called Secrets of the Southern Table: A Food Lover’s Tour of the Global South to air nationally on public television stations. Learn more about Virginia and follow her traveling exploits at www.virginiawillis.com.
Dan Whalen is the founder and creator of the popular recipe blog The Food in my Beard. In the past 6 years since the website’s inception, he has published over 1000 recipes that have been viewed over 6 million times. He has been featured in many prestigious publications such as Saveur, Bon Appétit, Serious Eats, Fine Cooking, Boston.com, MSNBC, and Huffington Post.
He currently lives in Boston, where he is writing for the General Mills blog, Tablespoon.com. He also does restaurant menu consulting, the most recent of which is a recently opened burrito and coffee shop called Cafe Burrito in Belmont, MA.
When not working, Dan can usually be found looking for inspiration at indie rock shows, watching scripted TV series, taking classes at Improv Boston, eating out with his friends, or playing Super Mario.
You might expect a food epiphany to strike in the kitchen, at the table, maybe in the market.My ‘a-ha’ moment came on the back of a motorcycle.In the summer of 2000 my husband and I drove cross-country and came face-to-face with the negative impacts of industrial agriculture—farm towns turned to ghost towns, fields planted with feed instead of food. I returned home hungry for answers (and some real food!) and found a dynamic, delicious community of sustainable food producers operating just under the radar.Over a decade later, this real food movement continues to provide eaters with the freshest, most delicious food available and I want to help you find and enjoy it!
My two books Put ‘em Up! Fruit and The Put ‘em Up! Answer Book both hit the shelves in 2013. In addition to reading my books, you can catch me on the road, talking about the local food and all of the ways we can enjoy and preserve it.
Andreas Viestad is a home cook and food writer, originally from Norway. In addition to a number of cookbooks, he has written a weekly column for the magazine section of the Norwegian newspaper Dagbladet and is a food writer for the Washington Post, where he has a monthly column about the science of everyday cooking.
Andreas has been the host of three seasons of New Scandinavian Cooking and is co-host of Perfect Day. He is now in the process of shooting the second season of Perfect Day. His first English language cookbook Kitchen of Light – The New Scandinavian Cooking got rave reviews and is now out in paperback. His second book Where Flavor Was Born follows the spice route around the Indian Ocean, and was a 2008 winner of Gourmand World Cookbook Awards.
Andreas’ passion for food is not about making the “right” kind of food, or fancy food, rather about nurturing family and friends – and finding out more about the world we live in.
Toni Tipton-Martin is an award-winning food and nutrition journalist and community activist who is busy building a healthier community through her books, classes, and foundation. She has been invited twice by First Lady Michelle Obama to the White House for her outreach to help families live healthier lives, and also received the 2014 Southern Foodways Alliance John Egerton Prize for this work.
Toni is the author of the upcoming book, The Jemima Code: Two Centuries of African American Cookbooks (University of Texas Press, Fall 2015), which tells the story behind her rare collection. The crown-jewel of this treasure-trove is a first-edition house servant’s directory published in Boston in 1827. “The Jemima Code” also is the title of her blog, and a traveling exhibit, featuring larger-than-life images of black cooks at work, curated from Toni’s gallery of authors. In 2005, she published an historic reprint of an early 20th century cookbook, The Blue Grass Cook Book, by Minnie C. Fox (University Press of Kentucky). Blue Grass contains the first known photographs of African American cooks and presents a new portrait of a role model working women can respect and learn from today. Toni also is co-author of A Taste of Heritage: New African-American Cuisine (Macmillan) and wrote the chapter on the South for Culinaria: The Food of the United States (Konemann).
In 1991, Toni became the first African-American woman to hold the position of food editor at a major daily newspaper, the Cleveland Plain Dealer. Prior to that post, she was the nutrition writer for the Los Angeles Times and a contributing editor to Heart and Soul Magazine (a health and fitness book for African-American women).
Toni has been a guest instructor at Whole Foods Culinary Center, and has appeared on the Cooking Channel’s Foodography and the PBS feature Juneteenth Jamboree. She has been a featured speaker at the University of North Carolina – Charlotte; Austin History Center; the Longone Center for American Culinary Research, William L. Clements Library, University of Michigan; Roger Smith Cookbook Conference; Foodways Texas; Culinary Historians of Southern California; International Association of Culinary Professionals; Les Dames D’Escoffier; Webster College; Prairie View A&M University; Women Chefs and Restaurateurs; the College of Charleston; Mississippi University for Women; and Austin Foodways. She has shared her passion for cooks and the community as a freelance writer for UNC Wilmington’s Ecotone Journal, the Austin Chronicle, Texas Co-op Magazine, Gastronomica The Journal of Food and Culture, and Cooking Light Magazine.
In 2008, after 30 years teaching cooking in the media and demonstrations, Toni founded The SANDE Youth Project as a grassroots outreach to improve the lives of vulnerable families. The 501(c)(3) not-for-profit is dedicated to combating childhood hunger, obesity and disease by promoting the connection between cultural heritage, cooking, and wellness. Through community partnership with the University of Texas, and collaborations with Oldways Preservation Trust, the City of Austin, Edible Austin Magazine, and others, Toni’s organization presents hands-on, culturally-sensitive, culinary-focused activities for the community, including nutrition classes in mobile settings and at its annual signature event, the Children’s Picnic and Real Food Fair.
She is a co-founder and president of the board of Foodways Texas, and on the board of the community-building organization Peace Through Pie. She is on the Broadcast Committee for the James Beard Awards and the African Heritage Diet Pyramid Advisory Committee for Oldways. Toni is a member of Les Dames D’Escoffier Austin Chapter, the International Association of Culinary Professionals, and Jack and Jill of America, Inc., and is a co-founder and former president of Southern Foodways Alliance. Toni is a graduate of the University of Southern California School of Journalism and lives in Austin with her husband. She is the mother of four.
I’m Natalie Slater. I live in Chicago with my husband Tony, our son Teno, and a fluffy little dog named Lulu. I started my blog Bake and Destroy in 2006 while on maternity leave. In a previous life, I worked as a baker while studying journalism in college, so food blogging seemed like a good way to combine my love of recipe development with my compulsive need to write about everything I do.
Bake and Destroy features original vegan recipes influenced by my love of pro-wrestling, punk rock, heavy metal, and junk food. I also occasionally interview chefs, indie designers, and other interesting folks. Oh, and the site also serves as the home for an annual pro-wrestling-themed bake off called SugarSlam. I founded SugarSlam, surprise, surprise!
I’ve appeared on several TV shows including Food Network, The Cooking Channel, and WTTW Chicago Tonight as well as on the pages of Time Out Chicago and Bust Magazine.
My first book, Bake and Destroy: Good Food for Bad Vegans, was published in August 2013.
Paula Shoyer, known as “the kosher baker,” is the author of The Holiday Kosher Baker (Sterling 2013), The Kosher Baker: 160 Dairy-Free Recipes from Traditional to Trendy (Brandeis 2010), and The New Passover Menu (Sterling 2015). She is a freelance writer for the Washington Post, Hadassah, Whisk, Joy of Kosher, Kosher Scoop and Jewish Food Experience. Paula graduated from the Ritz Escoffier in Paris, and teaches cooking and baking classes across the United States and around the world. Paula does large-scale baking and cooking demonstrations for Jewish organizations, synagogues, Jewish book festivals, and more.
Paula has appeared on Food Network’s Sweet Genius, Home & Family on Hallmark Channel, Fox News New York, San Diego Living, and many local Washington, D.C. and national TV and radio shows. Paula also develops recipes for kosher companies and has served as a brand ambassador. She develops recipes for people on special diets including desserts that are low-sugar, gluten-free, nut-free and vegan. Paula lives in Chevy Chase, Maryland with her husband and four children.
Since I first joined Cooking Light years ago, I’ve done an about-face on food and gardening and have a fresh take on enjoying what we eat. After ten wonderful years in marketing at Cooking Light, I gave up the suits for rubber boots.I talked about food, researched food, traveled to great food events, and ate at wonderful restaurants with notable chefs… but had a full suitcase and an empty refrigerator. Childhood memories of picking fresh berries on our farm left me wanting a taste of that again. I decided to cut the cord on the Blackberry that never left my hand and put down roots for a blackberry patch. I marched into a retail nursery that year, wanting to start with the basics and learn everything about plants, while getting certified with Master Gardeners. Little did I know when I told the handsome manager who skeptically eyed my resume, “I want to grow my own food. I want to start seeds. I want to tear up my lawn to plant a veggie garden,” that we’d soon be married and growing together on his nursery and farm.
Today our life at Maple Valley is what you’d imagine it is: exhausting and exhilarating. Our vegetable garden feeds us—and the curiosity of the Cooking Light test kitchen staff. We pick lettuces for lunch salads and plant fig trees for future preserves. David and I pore over colorful tomato descriptions and swear with a vengeance that we will not grow 92 varieties again this year—and then promptly plant 120! Has our love of food encouraged us to garden to enjoy so many varieties and flavors? Or has our love of gardening and basket-bursting harvests directed what’s on the dinner table? However you come into a “Pick Fresh” lifestyle, from a love of recipes or an interest in growing the ingredients, David and I hope to share encouragement and inspiration with what we’ve learned at Maple Valley.
Grow your own tomatoes on your patio.Get dewy squash blossoms from your local farmer’s market. Try your hand at a raised bed garden or interplant a few veggies in your landscape. Choose the bundle of radishes at the market or pluck one from your garden soil. Starting with fresh ingredients can make the simplest meal the most stunning. And, you get a taste of satisfaction, better nutrition, and sunshine, all in one bite.
Andy Schloss wants everyone to cook more, and he has devoted his career to ease the way. As a well-known teacher, food writer, cookbook author, and food product developer, he concentrates his decades of experience to streamline the tedious and illuminate the intricacies that make cooking good food a pleasure and a passion. Andy has authored 17 cookbooks and countless food articles. His first book Fifty Ways to Cook Most Everything was a Book of the Month Club Main Selection. The Science of Good Food (co-authored with David Joachim) won an IACP Cookbook Award, and their book Mastering the Grill was a New York Times bestseller. His books Fire It Up (a follow-up grilling guide written with Joachim) and Homemade Soda were published in the Spring of 2011. Schloss is the culinary creator of the Cookulus: Ultimate Recipe apps, and the developer and manufacturer of the popular line of seasoning blends, Chef Salt. He is a past president of the International Association of Culinary Professionals, and lives outside Philadelphia with his wife, Karen, and their incredibly well-fed dog.
Welcome to the Artisan Vegan Life! I’m Miyoko, and for decades I’ve delighted in cooking and feeding people, mostly omnivores. My goal is to put artistry into the vegan lifestyle. Good food is simply good food, and if it’s vegan, it’s even better.
I believe that the best food is natural, handcrafted, and made with love (for those who eat and those who don’t get eaten)! Whether you’re a vegan, vegetarian, flexitarian, omnivore, or hardened meat-eater, I hope that my books, DVDs, blog, videos, classes, and recipes can inspire you to step into your kitchen, roll up your sleeves, and embrace the joy of cooking real food, slow food, beautiful food – vegan food.Here you’ll find new ideas, new spins on old takes, and new flavors that make you say, “Wow!” Let me know what’s going on in your kitchen!
I converted to vegetarianism at 12, against my parents’ will(!). At age 15, I fell in love with my parents’ collection of the now-classic Time-Life series “The Good Cook,” reading every page of every edition, whether about pastries or meat, learning the difference between sauté, braise, and stir-fry. I cooked for my family and held bake-offs at my house. My spare time has always been about food, glorious food.
In my 20s, I lived in Japan, which prides itself in adopting–then improving upon–the best of other cultures. Within a three-block radius of my house were French restaurants, pastry shops, and Indian food exceeding anything I’d experienced in the U.S.: a taster’s heaven. When I started to transition to veganism in my mid-20s, I had to find a way to capture all of those rich, complex flavors I had learned to love. I began to experiment, inviting friends every Friday night to enjoy and comment on 10- to 15- course tasting menus.
I started to teach cooking, wrote articles for Japanese magazines, and even wrote a vegan cookbook in Japanese. That book was never published, but back in the U.S. I translated it myself into English, and produced my first cookbook, The Now and Zen Epicure (Book Publishing Company, 1991). I’ve owned a vegan restaurant, natural food company, and even produced vegan cookies for United Airlines.I’ve written for numerous publications, including Vegetarian Times and VegNews, and have given talks and demos around the country to thousands of people.
Writer, cooking teacher, and author of the award-winning The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm, and The Santa Monica Farmers’ Market Summer Entertaining E-Book, Amelia Saltsman is passionate about helping everyday cooks make the connection between small-farmed foods and real-life meals.
In her writing and public appearances, Amelia shows how to shop and cook in season using both common and uncommon ingredients in exciting, simple dishes full of bright flavors. Her work has appeared in many publications, including Bon Appétit, Cooking Light, National Geographic Traveler, Huffington Post, and the Los Angeles Times. Amelia is often turned to for expert advice by such magazines as Los Angeles, Vegetarian Times, US Airways, Women, and Fit Pregnancy. She is a frequent guest on KCRW’s “Good Food with Evan Kleiman” and a contributing editor to the annual food lovers’ guide, Eat: Los Angeles.
A long-time champion of local family farms, clean, fair food, and farmers’ markets, Amelia serves on the California Certified Farmers’ Markets Advisory Committee and the state’s Direct Marketing Task Force. She has received a number of awards, including the Santa Monica Library Green Prize for Sustainable Literature and the Santa Monica-Westside YWCA Focus Award. She is particularly proud that her book was chosen for translation into Braille by the U.S. Library of Congress.
Amelia is committed to raising the food literacy rate: knowing how, when, and where our food is grown and by whom; knowing how to cook a simple, healthy meal; and understanding the local and global impact our food choices have on our families and communities. These days, when we are so concerned about food safety, our children’s health, the economy, and having enough time to get dinner on the table, Amelia offers a delicious solution: “Grow it, or look for fabulous flavor at your farmers’ market. Great taste and good farming practices go hand in hand, so when the raw ingredients taste good, it’s the most obvious sign that our food has been grown sustainably and locally, and that it’s at its freshest and most nutritious.”
You can usually find award-winning authorand Certified Tea Specialist Lisa Boalt Richardson sipping tea no matter what time of day it is. Her philosophy is “teatime is anytime and all the time.” Lisa’s friendly approach to writing and teaching others about this ancient beverage is refreshing.
Her anticipated third tea book, Modern Tea: A Fresh Look at an Ancient Beverage, published by Chronicle Books, was released in the fall of 2014. Her first book, Tea with a Twist, won “Best Tea Book USA 2009” from Gourmand World Cookbook Awards.
Lisa has traveled the globe working with tea masters and researching to learn more about the second most popular beverage in the world.She regularly speaks at conferences and special events focusing on her culinary arts and specialty tea expertise. Some of the venues include: World Tea Expo, Metropolitan Cooking and Entertaining Show, Sundance Resort, and Emory University. She also consults with companies wanting to learn more about specialty tea, such as R. C. Bigelow and Lipton.
She has served as an Advisory Board Member for the Specialty Tea Institute under the Education and Certification Committee and been an instructor for STI’s certification classes. As the former President of the Southern Association of Tea Businesses, Lisa arranged for the association to partner with the 2007 World Tea Expo to increase visibility and exposure. In 2008, she stayed on the cutting edge of tea by conducting a “Turning Tea Cuisine into Green” conference for the SATB.
Ms. Richardson has contributed to publications including Cooking with Paula Deen and TeaTime Magazine. Her tea expertise and recipes have been featured in numerous national publications such as Women’s Health Magazine, Real Simple Magazine, Diabetes Forecast, Washington Post.com, and The New York Times. Lisa has also been interviewed by Foxnews.com, Discovery.com, and NBCnews.com.
A.J. Rathbun is a freelance food and entertaining writer and poet and would like to have a drink with you. Yes, you. He’s the author of Ginger Bliss and the Violet Fizz, Good Spirits (winner of an IACP Cookbook award), Dark Spirits, Wine Cocktails, Luscious Liqueurs, Party Snacks!, Party Drinks!, Double Take (coauthored with Jeremy Holt), Champagne Cocktails, as well as the editor of In Their Cups: An Anthology of Poems About Drinking Places, Drinks, and Drinkers, and the poetry collection Want, a ZYZZYVA first book.He is a frequent guest on the Everyday Food program from Martha Stewart Living/Sirius satellite radio, and is a contributor to culinary and entertaining magazines such as Every Day with Rachael Ray, The Food Network Magazine, Real Simple, Eating Well, Seattle Magazine, and Wine Enthusiast, among many others. His work has been published and anthologized in numerous literary magazines that you should be reading, magazines such as Gulf Coast, the Indiana Review, Third Coast, and Willow Springs. He is a member of the International Association of Culinary Professionals and the Museum of the American Cocktail, for years was the co-publisher and editor of the much-missed Seattle literary magazine LitRag, and teaches cocktail classes at spots like The Pantry at Delancey, the Institute for Culinary Education, and Dish It Up–one of these cocktails was recently profiled in the magazine Traditional Homes. His favorite comic book character is Dr. Strange, his favorite TV show is the Mighty Boosh (except on Wednesdays, when it’s Slings and Arrows), and his favorite obscure bands tend to have catchy initials, like TSL, GBV, MVG, TFTBB, and UFB. He lives with his wife Natalie and dogs Sookie and Rory in Seattle and, when on pre-tirement, San Martino, Italy.
Though she was raised in Connecticut, Anne Quatrano attributes her passion for cooking to spending time with her grandmother in the kitchen and summers at her mother’s family farm, Summerland, near Cartersville, Georgia. Her professional culinary career began in earnest at the California Culinary Academy in San Francisco, where she met her husband and partner, Clifford Harrison. Highly influenced by chefs like Alice Waters and Judy Rodgers (with whom Quatrano apprenticed), Quatrano and Harrison developed a deep-rooted care for ingredients and technique. They brought this with them to New York, where they worked as a team at Bimini Twist, La Petit Ferme, and The Grolier Club.
In 1991, Quatrano was chosen as part of the James Beard Foundation’s “Discovery Chefs of the Year” with Harrison (the first of many James Beard accolades for Quatrano). And in 1992, she moved home to Summerland Farm in Cartersville, becoming the fifth generation to live there. On the farm, her life with her husband mirrors their philosophy on food: using basics to produce the spectacular. A book of the same name, Summerland, was published by Rizzoli in 2013.
A longtime proponent of sustainability, Quatrano prides herself in using locally grown seasonal and organic produce, much of which is from her own organic gardens. Together with Harrison, she now operates six of Atlanta’s most celebrated restaurants—Bacchanalia, Floataway Café, Star Provisions, Provisions To Go, Quinones at Bacchanalia, and Abattoir. Add to this her myriad awards and the recently launched—immediately successful—Sunday Supper South, and you’ve got a girl from New England eagerly feeding her Southern roots.
Maureen Petrosky is an author, television personality, professional chef, freelance writer/editor, and food stylist. She makes regular appearances as a food, wine, and lifestyle expert producing and conducting segments relating to hot topics on NBC’s TODAY show. Maureen has also appeared on CNN, CNN Headline News, FOX News Channel, the Food Network, and broadcast network affiliates across the country, representing her own projects. She has appeared as an on-air spokesperson for Better Homes and Gardens, been a Contributing Editor for Bon Appétit magazine, and acted as a judge for Food Network’s Iron Chef America. Most recently, she has appeared on behalf of the new website themotherboard.com and as Founding Editor for foodrepublic.com. Maureen has hosted webcasts and several DVD series for clients including Cuisinart, and is also featured on numerous radio programs as a culinary, wine, and lifestyle expert.
After working with several celebrity chefs as a contributor and editor for their culinary and wine books, Maureen authored her first solo lifestyle book, The Wine Club, A Month-by-Month Guide to Learning About Wine with Friends. The book includes her best recipes as well as wine and entertainment tips. She continues work as a freelance writer covering food, wine, and travel. Most recently she helped found foodrepublic.com, a food and lifestyle site for guys. In addition, she has written for foodnetwork.com, CNN.com, Bon Appétit, Ladies Home Journal, Better Homes and Gardens and several other publications, most recently as a cocktail columnist for thekitchn.com.
Maureen began her television career behind the scenes in the roles of Executive Chef, Culinary Producer, and food stylist on Food Network shows including Good Eats, Cooking Thin, Cooking Live, Emeril Live, East Meets West, Taste, Chef du Jour, Hot Off the Grill, Boy Meets Grill, Cooking with Wolfgang Puck, and Semi-Homemade with Sandra Lee. Maureen has worked as a food stylist, both in film and print, for national and international clients including McDonald’s, RJ Reynolds, The TODAY Show, Quaker Oats, Hellmann’s, Rita’s Water Ice, Aramark, Olive Garden, Random House, Houghton Mifflin Publishing and many others.
In addition to her television and media career Maureen works with companies including Aramark’s Lifeworks program, Weaver, and several wine importers on branding and new product development.
Maureen also works as a Culinary Arts and Wine Instructor and has been a guest lecturer at the Culinary Institute of America, Greystone, in California’s Napa Valley, and the Epicurean Classic in Traverse City, Michigan. She has also appeared as keynote speaker at many food and wine festivals.
Throughout her culinary arts and wine career, Maureen has been recognized by Disney Inc., Food and Wine Magazine, Bon Appétit, The California Vintners Association, The Culinary Institute of America, and named the first “Female Chef Extraordinaire” by the international organization Les Marmitons. Maureen is also a member of the New York chapter of the highly prestigious Les Dames d’ Escoffier International.
Maureen holds a certification from the Master Court of Sommeliers and also completed the Sterling School of Spirits. She is a graduate of Villanova University and The Culinary Institute of America, where she also completed a Fellowship at their award-winning American Bounty restaurant. She currently resides in Bucks County, PA, with her husband Michael and twin boys Christopher and Elliot.
Kate Payne is an author, freelance writer, and educator.
Her writing includes non-profit grant writing, web content, and essays and articles for publications like Edible Austin, HGTV Magazine, Acres USA Magazine, Canning Across America, and The Kitchn website.
She teaches classes on home food preservation and other food-based instruction both privately and at culinary instruction schools and centers like Whole Foods, Central Market, and the Auguste Escoffier School of Culinary Arts. In the spring, Kate also leads a 10-week writing workshop in Austin, TX.
She honed her creative improvisation and DIY skills while living in Brooklyn, where she wrote her first book, Hip Girl’s Guide to Homemaking (HarperCollins 2011). Kate became an avid home canner and gluten-free baker while living in NYC. She posts recipes, how-to’s and other home-project tutorials to her blog.
Her book Hip Girl’s Guide to the Kitchen was published by HarperCollins in 2014, and Kate is currently promoting a line of aprons in her online shop.
She lives in Austin, TX with her wife, documentary photographer Jo Ann Santangelo, and travels regularly to cities across the US and Canada for classes, demonstrations, and speaking opportunities.
Hola, me llamo, David! I’m the creator, author, photographer, grand master of culinary debauchery, and host at, A Bachelor & His Grill.
Behind the scenes, from 9-5, for the last decade, I’ve meticulously juggled a hectic professional schedule as an executive in the commercial banking industry, in tandem with countless personal and community commitments, all while tirelessly pursuing those passions that truly light the flames of my soul.Beyond the suit and tie, I’m single (hence the “Bachelor” moniker), living in a relatively sizable, on-trend Midwestern US city.I’m madly in love with creating amazing fare, tossing back a fantastic chilled beverage (or 2), laughing loudly, and traveling the Globe in search of epic adventure!
I’m so fortunate to be surrounded by the most supportive, caring family, 2 crazy beautiful children who are the light of my existence, and a close group of friends who have demonstrated themselves to be ~91% positively influential (and, most days some days not positively influential at all).
Can’t find me online on any given weekend?? I’m most likely at the gym, volunteer coaching little league baseball, or in process of traveling the World. Over the last few years I’ve ventured from sea to shining sea and one side of the world to the other, from the middle of oceans to tops of mountains… Central America, the Caribbean & Gulf Coast, Australia, Tasmania, Europe & United Kingdom, the Hawaiian Archipelago & every major US metropolis lying between the geographical points of New York City & Los Angeles!
Well. As you’d presume at this juncture, I also host a little food blog (mostly a littering of semi-sarcastic humor, a dose of crazy delicious fare, and a connection point with some of the most fantastically beautiful and inspirational people I have ever met). You should check it out – It’s a pretty legit website… with words, pictures & everything. I make grub, then take photos of it, crack a brewski and devour it, and subsequently write about it… not a horrible gig. Plus, I like to eat. So, definitely a Win/Win.
For years now I’ve drank like water all I could consume in a never-ending informal education of the culinary arts. Along this journey, I’ve gone from young college grad, burning boiled water & losing myself in a simple PB&J recipe, to national grilling guru, international brand ambassador, national television cooking personality, published author, and (unbeknownst to the organization) the future marquee pitching prospect of Major League Baseball’s Detroit Tigers (we can all dream, right?).
Through this blog, I’ll share some of my very favorite recipes, demonstrating how to simply create phenomenal fare using elementary, assessable techniques, and fresh, local resources. Along the way I’ll offer a few tales of my journey in bachelorhood and culinary debauchery (the good, bad and ugly (we’ve all been there and everyone starts from scratch)) – Providing a bit of insight and smidgen of inspiration for that place where real rockstar fare is created – off-camera, over the flame, alongside family, friends and those you love the most.
I’m Yvonne Maffei, Founder & Publisher of My Halal Kitchen. I was born and raised in small-town Ohio in the heartland of America. After studying at Ohio University (Athens, Ohio) I’ve lived all over the country and traveled the world, but northeast Ohio is where I will always call home. I had a wholesome upbringing in a place where the people were nice, the surrounding was safe and peaceful, and the schools fantastic. It shaped everything about the person I am today because it was the launching pad I needed to go forward in life to set off satisfying all of my curiosities about the world — and I’m very curious.
I was raised visiting farms on the outskirts of my small town. Every Wednesday or Saturday my parents would visit the local flea market where we could directly interact with Amish farmers or other local producers about their farm stand produce and hand-crafted goods. School trips and family outings involved things like hay rides, visits to apple orchards, pumpkin patches, and summer strawberry picking — memories I cherish deeply and one of the reasons why fall and spring are my absolute favorite seasons of the year.
What has made my life even more interesting is that I’m half-Sicilian and half-Puerto Rican, which means that I grew up eating some really amazing food!My Sicilian grandparents had Sunday suppers for the entire family every week. Pasta with meatballs, lasagna, homemade sauce, homemade bread, homemade pizza — it was all a part of the culinary experience of my youth and something I thought was normal. On the Puerto Rican side, it was rice and beans, chicken, pasteles (banana-leaf wrapped tamales), and all sorts of Caribbean-style sweets made with guava, mango, coconut and pineapple.It’s no wonder I grew up with a desire to hold on to the culinary traditions I grew up with when I saw so much of it disappearing into the marketplace of not-so-real food as I got older and began shopping for myself.
A trip to Sicily when I was 18 years old changed everything about how I viewed food, cooking, and living. I experienced how to shop, select, cook, and savor the freshest ingredients one could possibly put on the table. My aunt showed me around the markets of my family’s seaside home town in a small village outside of Catania and the rest of my family there showed me how to truly enjoy it all. I was never the same after returning, and never returned to yo-yo dieting or eating processed foods.
Coming back to the U.S., I entered college and began traveling abroad more and more — Mexico, the Caribbean, France, England, Switzerland, Morocco, Spain, Greece, and all of Italy. I couldn’t get enough of learning about how people around the world cooked and lived and enjoyed the freshest and most local ingredients on hand. I talked to everyone I could about how to prepare food from scratch and why they used certain cooking methods over others. No culinary school could have given me that type of experience, although I really wanted to enter a prestigious culinary school at the time. Without regret, I graduated from Ohio University with a B.A. and an M.A. in International Studies and came out speaking a couple of extra languages, meeting some incredibly interesting people, and having the most amazing college experiences I hold deep in my heart.
After college I was a Spanish and English Language and Literature teacher for nearly 10 years before deciding to pursue food writing and teaching the culinary arts within a halal context on a full-time basis. I’m passionate about wholesome food, nutrition, gardening, homemaking, and learning about fascinating culinary traditions of people all over the globe. I love real food and am concerned about the current state of our food industry and other factors that jeopardize our food freedom and fair and equal access to healthy food for everyone. It helps that I love to cook, I love to be in my kitchen or garden, and I love to travel and cook and garden anywhere else in the world, too. I could literally cook and discuss food and everything that surrounds the topic all day long. Really, I could.
Ilive just outside of Chicago and am always scoping out food and products that are natural, organic, pure, halal, raised humanely, sourced ethically, and brought to market without poisonous toxins and chemicals. Unfortunately, that’s not always an easy thing to do, but it is getting easier as more great companies produce wonderful products I love to shout out to the world — that means so you can find out about them, too!
Phoebe Lapine is a cookbook author, private chef, culinary instructor, blogger, and caterer, born and raised in New York City, where she continues to live and eat. She documents her healthy comfort food, gluten-free finds, and snap shots of her professional cooking world on her award-winning blog, Feed Me Phoebe.
After graduating Brown University in 2007, Phoebe was hired by L’Oreal, where she worked in global marketing and developed women’s fragrance brands for Ralph Lauren. To balance her day job with her love of cooking and feeding friends, in November 2008, Phoebe co-founded a food website for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens. Her first cookbook, In the Small Kitchen, was published by Harper Collins in May 2011, with a foreword by Ina Garten. Phoebe has appeared on Garten’s Food Network show, The Barefoot Contessa, three times. In the Small Kitchen is now in its second printing.
Phoebe’s early childhood years were spent eating rock candy at the Cowgirl Café in Greenwich Village, and deciding which flavor éclair was her favorite in Paris. Later, she learned to cope with snack food sourced from the local health food store in Westchester County (where there were no éclairs), and, finally, hone her takeout ordering skills on the Upper West Side, from age 8 (when she told her parents she never wanted to move again) to the present.
Her culinary story started not long before then, at age 7, with the breakfast burrito. Every summer at her grandparents’ house on Martha’s Vineyard, she would open Phoebe’s Restaurant, a one-day-only affair where she exhibited shameless only-child, attention-seeking behavior. At the “restaurant,” she played both the surly waitress, Shirley, and a greasy-spoon short-order cook, Bob, and dished out breakfast to parents, aunts, uncles, and cousins. Ever since, Phoebe has been hosting parties for friends and family, with food that is healthy, clever and comforting.
Above ease and self-sufficiency, Phoebe believes that feeling good about your body and your food is the most compelling reason to get in the kitchen and get cooking. She embraces a balanced diet, eats the good with the bad, and thinks that kale lasagna is better than no lasagna at all.
Rebecca Lang is a food writer, cooking instructor, television personality, and a ninth-generation Southerner. Born and raised in south Georgia, she is the author of Around the Southern Table (Oxmoor House, October 2012), Quick-Fix Southern (Andrews McMeel, March 2011), Mary Mac’s Tea Room (Looking Glass Books, 2005), and Southern Entertaining for a New Generation (Cumberland House, 2004).
She has appeared on Fox & Friends Weekend, multiple segments on QVC, WGN America’s Midday News, and numerous regional and local networks. Rebecca and her cooking have been featured in more than 50 nationally televised Southern Living food segments and in publications such as The Wall Street Journal, The Atlanta Journal-Constitution, The Washington Post, the Houston Chronicle, Wine Enthusiast, FoxNews.com, The Daily Meal, Glamour, and Fitness magazines.
She serves as a contributing editor for Southern Living, teaches cooking classes across America, and writes a blog that has been featured on the James Beard Foundation Blog, Delights and Prejudices, and noted in Food News Journal’s Best of the Blogs. Rebecca is a cooking expert for Ty Pennington’s website and writes a monthly recipe post. Her writing has appeared in many publications including Southern Living, Disney’s Family Fun, Taste of the South, The Atlanta Journal-Constitution, FlavorsMagazine, and Edible Atlanta.
Rebecca has worked on the editorial aspect of over 30 books. A former assistant food editor at Oxmoor House, she earned a journalism degree from the University of Georgia and a culinary arts degree from Johnson & Wales University. She apprenticed with southern cooking legend Nathalie Dupree. Rebecca was an assistant food stylist for Home Plate Cooking and was the editor and indexer for Atlanta Cooks at Home. She has also developed recipes for Weight Watchers Annual Recipes for Success 2004 and the next book in the series in 2005. Her recipes are included in Christmas with Southern Living 2004 and 2009. Rebecca also worked as a freelance project manager and text designer for a small publishing house, Looking Glass Books, in Atlanta.
Rebecca has worked as spokesperson for some of Georgia’s finest produce, including Vidalia Onions and Georgia Blueberries. Rebecca has been a food stylist and hand model for various print and television commercials. She has worked with Black & Decker, Krystal, LongHorn Steakhouse, Mrs. Smith’s, Shoney’s, and Good Eats.
She is a member of the Atlanta Chapter of Les Dames d’Escoffier, The International Association of Culinary Professionals, The Southern Foodways Alliance, the James Beard Foundation, and Georgia Organics.
She resides in Athens, Georgia, with her husband, Kevin; their children, Camden and Adair; and their snuggly Cavalier King Charles Spaniel, Miss Bea.
Hi, I’m Allyson Kramer and I’m a best-selling cookbook author, recipe developer, and food photographer specializing in plant-based and gluten-free cuisine.
I started blogging in 2009–back before I was diagnosed with celiac disease–to share vegan recipes and random thoughts, and have happily turned it into a full-time gig. I studied Fine Art in college and have been cooking and baking since I was a small child.
These days I write cookbooks, develop recipes for companies and publications, as well as style and shoot food photography. I also run the vegan food site for about.com. I live in Philadelphia, PA, with my best friend/husband, our two kids, and a houseful of adopted animal friends.
My recipes have been featured in numerous publications, including The Huffington Post, Vegetarian Times, Bust Magazine, Easy Eats Magazine, All You Magazine, VegNews Magazine, and Glamour Magazine. My cookbooks have received acclaim in the food community, including Vegetarian Times naming my debut cookbook “Great Gluten-Free Vegan Eats” as Top 5 cookbooks of 2012, and VegNews Magazine naming it a Top 10 of 2012. Sweet Eats for All was published in November 2014.
David Joachim has authored, edited or collaborated on more than 40 cookbooks. He holds a master’s degree in English language and literature from Binghamton University, where he taught writing classes for three years. He is the author of the IACP Award-winning reference books, The Food Substitutions Bible and The Science of Good Food, which also won a World Gourmand Award for Best Food Literature Book, a Cordon d’Or Award for Best Culinary Reference Book, and was a finalist for both a James Beard Award and a World Food Media Award. He wrote A Man, A Can, A Plan, which has more than 500,000 copies in print, and A Man, A Can, A Grill, a New York Times bestseller. Joachim’s “A Man, A Can…” series of books has sold more than 1 million copies. His latest books are Eating Italy, written with James Beard-award winning chef Jeff Michaud; Fire In My Belly, co-authored with Top Chef fan favorite Kevin Gillespie; and Rustic Italian Food, written with James Beard Award winner Marc Vetri. Joachim has collaborated on and co-authored titles such as the New York Times bestseller Mastering the Grill with Andrew Schloss; Lose Weight the Smart Low-Carb Way with Bettina Newman, R.D., which has sold over 250,000 copies; and Eat Up, Slim Down with Jane Kirby, R.D, which has more than 300,000 copies in print. He has developed and tested recipes for corporate clients such as Whole Foods Market, Panera Bread, Walmart, Splenda and Stubb’s, as well as for several books, including Patti Labelle’s Lite Cuisine, a New York Times bestseller; and Fat to Firm at Any Age, which has sold over 675,000 copies. He has edited more than 15 cookbooks, including Steven Raichlen’s Healthy Latin Cooking, which won a James Beard Award and was an IACP Award finalist; and The Healthy Cook, which has sold more than 250,000 copies and was an IACP Award finalist.
Joachim is former food editor of Vegetarian Gourmet magazine, and he currently writes a column for Fine Cooking called “The Science Of…” His writing and tips have appeared in national magazines such as USA Today, Better Homes & Gardens, Cooking Light, Cook’s Illustrated, Cooking Pleasures, Relish, Prevention, Fitness, Self, Men’s Health, Women’s Health, and Bicycling. As an author and spokesperson, Joachim has made numerous national media appearances on television and radio, including “Unique Eats” on The Cooking Channel, “All You Can Eat” on The History Channel, “Emeril Live!” on The Food Network, “The Early Show” on CBS, “The View” on ABC, “FOX and Friends” on FOX, “Recipe for Health” on the Food Network, “Home Matters” on the Discovery Channel, “Cooking with Bob” on QVC, and “Talk of the Nation” and “A Chef’s Table” on National Public Radio, among others.
Joachim has taught cooking classes and given culinary demonstrations at cooking schools, events, bookstores and kitchen stores such as the Institute of Culinary Education (formerly Peter Kump’s), Drexel University, Viking Cooking School, The Kitchen Shoppe, Central Market, COPIA, Ritz-Carlton, Ontario Science Centre, Miami Book Fair, The Book and the Cook, The Pennsylvania Farm Show, Williams-Sonoma, Sur La Table, and Barnes & Noble. He is a member of the International Association of Culinary Professionals, the Research Chefs Association, the Experimental Cuisine Collective, the Chef’s Collaborative, and the National Writer’s Union.
Joachim is the co-founder of Chef Salt, a line of artisanal seasoning blends featuring unrefined sea salts and volcanic salts hand-harvested from around the globe. Chef Salt is available in gourmet stores around the U.S., in limited markets in Japan, and at chefsalt.com.
Since high school, Joachim has also enjoyed a second life as a drummer in various blues and rock bands in the New York City and Philadelphia areas. He has performed in several New York City clubs such as The Village Gate, The Bitter End, the China Club, Le Bar Bat, and Mercury Lounge, among others. He has shared the stage with stars such as Warren Zevon, Gloria Gaynor, Stephen King, and Dave Barry. He has appeared in three music videos with national exposure on MTV, and his drumming can be heard on 18 original albums and compilations. His current band, Tavern Tan, performs in the New York City and Philadelphia areas and released its third album, A Barrel Full in 2010. They are currently working on their fourth album and their website is http://www.taverntan.com.
Julie Hasson is the author of 9 cookbooks including the most recent Vegan Casseroles (Fall 2014). She has over 23 years of experience in the food industry, including serving as a private chef for celebrities and high-profile clients. After culinary school, Julie opened the original Babycakes Bakery in Los Angeles (a wholesale artisan bakery), began writing cookbooks (Vegan Casseroles,Vegan Pizza, Vegan Diner, 150 Best Cupcake Recipes, The Complete Book Of Pies, 125 Best Cupcake Recipes, 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, and 300 Best Chocolate Recipes, and has contributed extensive articles and recipes to Bon Appétit, Cooking Light, VegNews, Vegetarian Times, and Family Fun magazines. She is the host of the online cooking show “Everyday Dish,” and has been featured in magazines, newspapers, and on TV and radio across the country, including The Cooking Channel, Veria Channel, AM Northwest, Better, Better Portland, Good Day Oregon, Martha Stewart Radio, VegNews Magazine, Vegetarian Times, and many more. Julie was one of the hosts of the cooking show 15 & Done, and was the Healthy Cooking Expert on More Good Day Oregon. She can currently be seen on AM Northwest every month, cooking up her favorite recipes. Julie lives in Portland, Oregon, where she is the co-owner and head baker of Julie’s Original Gluten-Free Baking Mixes.
Recognized as a leading expert on Latin cuisine, Sandra was a presenter on the subject of Latin American food at the conference of the International Association of Culinary Professionals (IACP) in 2012 and was a cookbook judge for the 2013 James Beard Awards. As a bilingual chef, Sandra has served as a Chef Ambassador for American Roland Foods. She teaches classes at Southern Season and Williams-Sonoma, which have sold out, and hosts her own blog at http://www.Sandraskitchen.typepad.com.
My given name is Craig Goldwyn, but everyone calls me “Meathead” or “Meat” for short. Sometimes they call me other things that I can’t print. Dad was the first to call me Meathead after watching Archie Bunker. You don’t want to know what my editors and my wife call me. If you’ve read this far, you’re my buddy and you can call me whatever you want.
I produce the website AmazingRibs.com: the Science of Barbecue, Grilling, and Outdoor Cooking, because I am a Barbecue Whisperer and Hedonism Evangelist. I am an eater, drinker, writer, photographer, and teacher and I love cooking with, eating with, and feeding loved ones. The Roman god Bacchus is my paragon.
Cookbook author Judith Fertig grew up in the Midwest, went to college and cooking school in Europe, and now lives in Kansas City. Described by Saveur Magazine as a “heartland cookbook icon,” Fertig writes cookbooks that reflect her love of bread, baking, barbecue, and the fabulous foods of the Heartland.
You can read some of her cookbooks like novels–the fabulously photographed Heartland, the award-winning and James Beard Award-nominated Prairie Home Cooking (a “tour de force,” says Saveur), the encylopedic All-American Desserts, and Prairie Home Breads. Her IACP Cookbook Award-winning The Back in the Swing Cookbook (with Barbara C. Unell) takes you on a delicious daily journey to get you back in the swing after breast cancer.
Other books reflect her ongoing reign as a tiara-totin’ BBQ Queen, having fun with co-author and co-queen Karen Adler, from BBQ Bash, 300 Big & Bold Barbecue Recipes, and Weeknight Grilling to 25 Essentials Planking, 25 Essentials Grilling Fish, the best-selling The Gardener and the Grill, and the latest BBQ Bistro: Simple, Sophisticated French Recipes for Your Grill. Do you know the 4 BBQ Queen Waves for when you become famous (for your barbecue or anything else) ?? Here are a few hints: Wiping the windshield, screwing in a lightbulb, fluttering the air. . . . Do them along with us on the Food Network. http://www.Youtube.com/watch?v=bGFVownwvVA
And some of her cookbooks just make you want to get in that kitchen and stir up something new–with one-bowl, no-knead bread in 200 Fast & Easy Artisan Breads or with your “electric assisant” in The Artisan Bread Machine.
Her most recent book was published in 2015 by Running Press, Bake Happy.
Check out her blog for even more recipes, photos, and a peek into her kitchen.
Jocelyn Delk Adams is the founder, author, national television expert and brand ambassador behind the award-winning and best-selling cookbook Grandbaby Cakes and the food website Grandbaby-Cakes.com. Her site gives her family’s – particularly her grandmother’s – cherished generational recipes Jocelyn’s modern spin while preserving the most important ingredient: tradition.
Jocelyn is a cast member on the Cooking Channel Show “Unique Sweets” (season 7) and has been featured regularly on the “TODAY” Show and “The Rachael Ray Show,” and has also been seen on Food Network’s “The Kitchen,” The Cooking Channel, ABC World News Now, Hallmark Channel, Better Homes and Gardens, O (The Oprah) Magazine, The Thanksgiving Day Parade on CBS, Essence Magazine, Southern Living Magazine, and The New York Times Online. She has been a brand ambassador/writer for top brands such as Coca-Cola, Pillsbury, Yoplait, McCormick, Safest Choice Eggs, KitchenAid and many more.
Jocelyn’s first cookbook Grandbaby Cakes was released in September 2015 and was featured as a top fall cookbook by People Magazine, Vanity Fair, Yahoo! and Epicurious. It also won the Gourmand World Award 2016 for Best Blogger Cookbook USA and was nominated for an NAACP Image Award 2016- Outstanding Literary Instructional Work. She is the founder of A Charitable Confection, an anti-violence dessert fundraiser featuring the top bakeries in Chicago. Jocelyn hopes Grandbaby Cakes will continue to deliver inspired recipes shaped by the past but reinvented for the present which will encourage new generations of dessert enthusiasts to learn how to bake and create new family memories for years to come.
Jessica Cox is a Registered Dietitian and chef with a passion for teaching people to eat healthy for a happy and delicious life. Jessica is the Culinary Nutritionist at eMeals, a meal planning service based in Birmingham, AL, where she develops original recipes for a variety of specialty diets including Paleo, clean eating, gluten-free, and vegetarian; writes and edits meal plans; styles food for photography; and writes nutrition content for the eMeals blog.
Prior to coming to eMeals, Jessica worked in both the editorial department and test kitchen at Oxmoor House books, developing recipes, styling food, and writing content for cookbooks, including Cooking Light Crave, Cooking Light Real Family Food, and America’s Best Comfort Food: 175 Made-With-Love Family Favorite Recipes.
Jessica is a member of the Academy of Nutrition and Dietetics, the Alabama Dietetic Association, the International Association of Culinary Professionals, and the Food and Culinary Professionals Dietetic Practice Group. She also serves as a Board Member for the annual FoodBlogSouth conference and is a Contributing Editor for the Food and Culinary Professionals Dietetic Practice Group’s quarterly newsletter, Tastings. Her writing and original recipes have been featured in Cooking Light magazine, Kids Eat Right website, The Southeast United Dairy Industry Association’s blog, Local Table magazine, and several Oxmoor House cookbooks. Jessica is the Editor of America’s Best Comfort Food: 175 Made-With-Love Family Favorite Recipes (November 2012). She has also completed the Academy of Nutrition and Dietetics’ Certificate of Training in Adult Weight Management.
Pastry chef, culinary instructor, and cookbook author, Fran Costigan is internationally renowned as the authority on vegan desserts. But don’t let the label mislead you; while her sweets are absent of dairy, eggs, white sugar, and cholesterol, they prove no less memorable than the best classically-made treats.
Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. For over 20 years she has instructed home cooks and professionals in the art of transforming traditional desserts into luscious vegan versions that satisfy all dietary preferences Her lively classes include the unique in the world, Costigan Vegan Baking Boot Camp Intensive®.
Fran has been featured on Discovery TV, demonstrating her celebrated “Chocolate Cake to Live For,” and on Better TV and ABC’s Nightline with her “Healthy Organic Vegan Twinkies.” Her work has been profiled in print and online media including VegNews, Vegetarian Times, Vegetarian Living, the New Yorker, New York Magazine, Professional Pastry Chef, Café Sweets Japan, and Organic Spa.
An advisory board member of the New York Coalition for Healthy School Foods, Fran is a professional member of the New York Women’s Culinary Alliance, International Association of Culinary Professionals, and New York Culinary Historians.
Ashley Blom is a native New England millennial who is currently cooking and eating her way through Austin, Texas. She’s been writing since the day she learned to hold a pen, and her first book–How to Eat a Lobster and Other Culinary Enigmas Explained–is forthcoming from Quirk Books in April 2017. She has written for Paste Food, FamilyFun Magazine, The Emerson Review, Honest Cooking, The Brattleboro Reformer, and has written a handful of Buzzfeed Community lists as well as had recipes featured on the site.
Ashley lives with her fiancé, Cory, their amazing dog, Lily, and two snuggly cats named Finn and Marceline. She cooks as much as she can for her little family on her student-loan-endebted budget. The results are what you see on her blog, which she has been penning in some form since graduating Emerson College in 2010.
Ashley’s blog and subsequent food writing inspires millennials and beyond to put down the takeout menu and pick up a cookbook. She is entirely self-taught in the craft of cooking and prides herself on creating simple, inexpensive recipes that taste good and at least attempt to be healthy
Stacie Billis is the writer, child development specialist, and family food expert behind the award-winning site One Hungry Mama where she serves up easy tips and healthy recipes for the family kitchen. A Brooklyn-based mom of two, Stacie also works with private clients to help parents fit healthy eating into their busy lives. Through her practice, Stacie has helped parents across the country turn a desire to feed their children more healthfully into a reality, regardless of their budget, schedule or, even, cooking skill.
A leading voice in the conversation about family eating, Stacie brings a unique perspective thanks to her MA in Child Development from Teacher’s College, Columbia University and experience developing ChowBaby Foods, an organic family food brand.
Stacie lends her voice to the Huffington Post and Cool Mom Picks, where she is a regular contributor. Her work has also been featured in publications including Parents magazine, Every Day with Rachael Ray magazine, Daily Candy Kids, Baby Center, and Babble.
Nava Atlas is the author and illustrator of many books on vegan and vegetarian cooking, most recently Plant Power, Wild About Greens, and Vegan Holiday Kitchen. Her backlist includes Vegan Express, Vegan Soups and Hearty Stews for All Seasons, The Vegetarian Family Cookbook, and The Vegetarian 5-Ingredient Gourmet. Her first book, Vegetariana, published in 1984, is considered a classic in its field.
Nava also has written scores of articles on healthful cooking with natural foods, which have appeared in Vegetarian Times, VegNews, Cooking Light, and numerous other publications.
In addition to her food writing, Nava also produces visual books on family themes, humor, and women’s issues, including Secret Recipes for the Modern Wife (2009) — a satiric look at contemporary marriage and motherhood through the lens of a faux 1950s cookbook. The Literary Ladies’ Guide to the Writing Life (2011) explores first-person narratives on the writing lives of twelve classic women authors, and comments on the universal relevance of their experiences to all women who love to write.
Nava is also an active fine artist. Her work is shown and collected by museums and universities across the U.S. You can see her work at navaatlasart.com. Her home is in the Hudson Valley region of New York State, where she lives with her husband; they have two grown children.
With over 17 years of experience in the food and nutrition industry, Toby Amidor, MS, RD is a leading dietitian and recipe developer who believes that healthy and wholesome can also be appetizing and delicious.
In her book, The Greek Yogurt Kitchen, Toby shows readers how to cut back on fat and calories without compromising flavor. She shares how Greek yogurt is one of today’s most versatile and nourishing ingredients and how it can be used in unexpected ways, making even the most bad-for-you foods healthier, tastier, and more satisfying. Toby has showcased her recipes on national and local television programs such as “The Dr. Oz Show” and “Americas Morning Headquarters” with Sam Champion on The Weather Channel.
Toby is the founder of Toby Amidor Nutrition, where she provides nutrition and food safety consulting services for individuals, restaurants, and food brands. She is a nutrition expert for FoodNetwork.com, writing for their Healthy Eats Blog; a regular contributor to U.S. News and World Report Eat + Run blog; and an adjunct professor at Teachers College, Columbia University. She also regularly contributes to MensFitness.com, Men’s Fitness Magazine, and Muscle & Fitness.
Previously, Toby was a consultant on three seasons of Bobby Deen’s cooking show, “Not My Mama’s Meals.” Toby trained as a clinical dietitian at New York University. Through ongoing consulting and faculty positions, she has established herself as one of the top experts in culinary nutrition, food safety, and media.
The founder and owner of Pig Out Publications, Karen Adler is a past vice-president of the National Barbecue Association and a certified barbecue expert. She is the author of numerous articles on the topic and has given demonstrations at culinary schools and events around the country. In 1991, Karen teamed with fellow barbecue lover Judith Fertig. Once cookbook rivals, the pair now sport sparkling tiaras and shiny silver tongs in their roles as “The BBQ Queens.”
Debbie Adler is the owner and biggest nosher at Sweet Debbie’s Organic Cupcakes. Whenever you meet her, she is quick to offer you a Chocoholic Cupcake or any one of her allergen- and sugar-free desserts that happens to be exiting the oven. Since it gives her especially great pleasure to see children gobble up her healthy baked goods, her goal is to teach all mammas, by hook or by cookbook, how to bake up batches in their own kitchens.
Debbie’s son was born with multiple food allergies. Without any ambitions of Food Network stardom, Debbie was inspired to become her son’s allergen-free Iron Chef as well as create a bakery so that children like her son, as well as those with diabetes, celiac disease, and autism, could safely enjoy mouth-watering and nutritious desserts.
Debbie is a life-long student of nutrition and eating sweets, and has combined the two things she loves most into her unique bakery and cookbook, Sweet Debbie’s Organic Treats(Harlequin, 2013).
Chef Kevin Gillespie’s true passion lies in serving his guests quality food every day. This enthusiasm means incorporating the use of fresh, organic, and sustainable ingredients in all of his dishes. In May 2013, he opened his restaurant, Gunshow, in the Glenwood Park neighborhood of Atlanta. The restaurant features a unique dining style where Gillespie prepares both refined and rustic dishes and sends them out to the small dining room for guests to choose from. The menu is ever evolving with wonderfully delicious food that is seasonally-rooted, locally-focused, and unlimited in its stylistic boundaries. In February 2014, Gunshow earned the seventh spot on GQ Magazine’s list of “12 Most Outstanding Restaurants.”
Gillespie recently finished up a national book tour to promote his debut cookbook Fire in My Belly, which was released in October 2012, and was named a 2013 James Beard Award Finalist in the Cookbooks: American Cooking category. For Pure Pork Awesomeness, Gillespie teamed up with best-selling cookbook author David Joachim, who worked with him on Fire in My Belly.
Fire in My Belly includes more than 120 recipes that celebrate quality ingredients and mirror the kitchen at Woodfire Grill but were developed specifically for home cooks. The book provides a glimpse into the formative years of a rising culinary star while showing readers what to do with great seasonal ingredients through one-of-a-kind chapters like “Foods You Thought You Hated” and “When I Want to Eat Healthy.” Publishers Weekly calls it “an impressive cookbook debut…with commentary that is just off-color and honest enough to be quite funny.”
An Atlanta native, Gillespie began his culinary education at the Art Institute of Atlanta where he was able to apply several scholarships he had previously earned from cooking competitions and other academic success. During school, Gillespie was determined to gain the experience he needed to become a successful chef. While carrying a full course load at the Art Institute, he worked part time at various restaurants perfecting his craft. After graduating with honors, Gillespie went on to hold different positions at several well-known Atlanta restaurants including chef de partie at Atlanta Grill at The Ritz-Carlton, sous chef at TWO Urban Licks and chef de cuisine at Woodfire Grill. He enjoyed his time at each of these places but found a true connection at Woodfire, where he originally stayed for two years. In August of 2006, Gillespie headed to the West Coast where he went to work as executive sous chef at Fife Restaurant in Portland, Oregon. After a year and a half there, he missed his family and friends in the South and returned to Atlanta. Gillespie came back to Woodfire Grill to continue to work for his friend and teacher Michael Tuohy.
In 2009, Nicolas Quiñones and Bernard Moussa of Five Senses Restaurants, LLC purchased Woodfire Grill and promoted Gillespie to executive chef. They felt that in order to carry on Woodfire Grill’s reputation and mission, he was the most qualified for the position. During Gillespie’s time at Woodfire Grill, the restaurant was featured on CNN and in Travel + Leisure, Food & Wine, and Men’s Health as a dining destination for visitors to Atlanta. Through his training, skill, and passion, Gillespie maintained the restaurant’s values and ideas until his departure in December 2012.
In addition to the partnership he achieved at Woodfire Grill, Gillespie also earned a spot on Bravo’s Emmy and James Beard Award-winning series “Top Chef” for the show’s sixth season in Las Vegas in 2009. Proving to be a top contender by winning the most “Quickfire Challenges” and “Elimination Challenges” in the history of the show, he stood out as one of this season’s final three chef-testants who competed for the “Top Chef” title in Napa Valley. Gillespie was also voted “fan favorite” by the viewers of “Top Chef.”
As a rising young culinary star who was bringing more than just good food to the table, Gillespie was named one of Mother Nature Network’s top “40 Chefs Under 40” in November 2009 for linking farms to forks and promoting better health for people and the planet. In February of 2010, he was honored as one of Gayot.com’s “Top Five Rising Chefs” and named as a semi-finalist for the James Beard Foundation’s “Rising Star Chef of the Year” award. A few months later, in June, Gillespie was invited to prepare a meal at the James Beard House in New York City and was also featured on “Cooking with Emeril” on SIRIUS Satellite Radio. In 2010, Gillespie was selected as a Celebrity Chef Ambassador for the Monterey Bay Aquarium’s Seafood Watch program and also received The Art Institute of Atlanta’s Distinguished Alumni Award for his outstanding accomplishments in the restaurant industry. Gillespie accepted this alumni award in December 2010 at the school’s graduation ceremony where he also served as the commencement speaker. In 2011, Gillespie was again named a semi-finalist for the James Beard Foundation’s “Rising Star Chef of the Year” award and nominated for Food & Wine’s “The People’s Best New Chef.” Gillespie has even been honored in cartoon form; in September 2011 he performed the voiceovers for his own character on the season premiere of “Squidbillies” on Cartoon Network’s Adult Swim. In this episode, the main character is dying from asbestos exposure and gets three wishes granted, one of which is to have a meal prepared by Chef Kevin Gillespie. In November 2011, Gillespie served as a keynote speaker for the international conference of Les Dames d’Escoffier, a worldwide philanthropic society of professional women leaders in the fields of food, fine beverage, and hospitality. In December 2011, he was named one of Forbes’ “30 Under 30” in the magazine’s listing of tomorrow’s brightest stars.
2012 was another successful year for Gillespie, as he was named a semi-finalist for the James Beard Foundation’s “Rising Star Chef of the Year” award again in February and “Best Local Chef” by Georgia Voice in July. Gillespie was also chosen to join Leadership Atlanta’s LEAD Atlanta Class of 2013, a prestigious leadership development and community education program, and hosted Co+op, Stronger Together’s video series celebrating the 2012 International Year of Cooperatives. In this series, Gillespie traveled to food co-ops across the country to share their passion for delicious food and their local communities. In addition to his fall book release, Gillespie was the featured chef in a Fine Food and Wine Cruise to French Polynesia in September, giving travelers an exclusive culinary travel experience.
Gillespie was included on Atlanta Homes & Lifestyle’s list of “10 Under 40” for 2013. The magazine’s list featured local tastemakers who continually make a positive contribution to the Atlanta community and make the city a better place to live. In May 2013, Gillespie appeared as a judge on the Destination America show SMOKED, where barbecue pit masters compete for ultimate bragging rights. For the second year in a row, he competed in the Kendall-Jackson Heirloom Tomato Festival chef competition and won. In 2014, Gillespie was a contestant on Esquire Network show Knife Fight.
When he is not at the restaurant, Gillespie can be found participating in culinary events around the country including the Charleston Food and Wine Festival, Serenbe Southern Chef Series, Charlie Palmer’s Pigs & Pinot, High Museum Wine Auction, Music to Your Mouth Festival, and Top Chef: The Tour. Additionally, he has previously partnered with Morelli’s Ice Cream to create a selection of seasonal sundaes for the shop.
Gillespie currently resides in the Serenbe Community, southwest of Atlanta, with his wife, Valerie. He is a member of Slow Food Atlanta, Southern Foodways Alliance, Chefs Collaborative, Georgia Organics, Community Farmers Markets Chefs Advisory Board, and the Society for the Preservation of Traditional Southern Barbecue. In his spare time, he enjoys camping, playing music and barbecuing.