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Night Out for No Kid Hungry Brings New York Chefs Together to Fight Childhood Hunger

Night Out for No Kid Hungry Brings New York Chefs Together to Fight Childhood Hunger

The 28th annual Night Out for No Kid Hungry charity event brought together some of the city’s best chefs and mixologists

Arthur Bovino

Night Out For No Kid Hungry

Night Out For No Kid Hungry

Arthur Bovino

Festive balloons welcome guests at Night Out For No Kid Hungry.

Chef Franklin Becker of The Little Beet

Arthur Bovino

Chef Franklin Becker of The Little Beet prepares a beet and Greek yogurt salad for guests.

Mai Tai from Balthazar

Arthur Bovino

This Mai Tai from Balthazar was a standout favorite of the many cocktail offerings at Night Out for No Kid Hungry.

Javelina Tex-Mex

Arthur Bovino

A tostada topped with plentiful amounts of ground lamb was the selection from Javelina Tex-Mex grill.

Chef Marc Forgione

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Chef Marc Forgione cannot believe all of the people who came out to support ending childhood hunger. It’s a chef’s dream come true.

The Daily Meal Mingles With Guests

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The Daily Meal president Jean-Paul Kyrillos, and Margaret and Iron Chef Geoffrey Zakarian enjoy the food selections at Night Out for No Kid Hungry.

Pastry Chef Johnny Iuzzini and Lonny Sweet

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Pastry chef Johnny Iuzzini and Lonny Sweet enjoy a cocktail.

Stonefire Authentic Flatbreads

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The Cecil

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The Cecil, always a favorite, served chicken liver puree with crispy cassava chip, birdseye chili jam, and Asian pear.

The Smith

Arthur Bovino

It’s better than a traditional lollipop, it’s a bacon lollipop! This candied bacon on a stick came from The Smith, with three locations in Manhattan.

Salty Road

Arthur Bovino

Salty Road stole the show by making homemade salted caramel taffy on premises. It wasn’t too much a of a stretch to see why their taffy was popular.

Millions of children and families living in America face hunger and food insecurity every day.

  • Due to the effects of the coronavirus pandemic, more than 42 million people may experience food insecurity, including a potential 13 million children.
  • The pandemic has most impacted families that were already facing hunger or one paycheck away from facing hunger.
  • According to the USDA's latest Household Food Insecurity in the United States report, more than 35 million people in the United States experienced hunger in 2019.
  • Households with children are more likely to experience food insecurity. Before the coronavirus pandemic, more than 10 million children live in food-insecure households. is home to families who face hunger including rural and suburban communities.
  • Many households that experience food insecurity do not qualify for federal nutrition programs and need to rely on their local food banks and other hunger relief organizations for support.

Mary Sue Milliken: A Multi-Faceted Fighter for Change

It&rsquos hard to imagine when JBF Award winner Mary Sue Milliken has time to sleep. When she&rsquos not overseeing the kitchens of her highly successful Border Grill restaurants (co-owned with JBF Award winner Susan Feniger), Milliken devotes herself to a myriad of causes, from fighting hunger with Share Our Strength, to advocating for sustainable seafood with Monterey Aquarium&rsquos Seafood Watch. Milliken is also a founding member of Women Chefs and Restaurateurs, a member of the State Department&rsquos American Chef Corps, and serves on the board of the James Beard Foundation. On top of all that, she has now attended two of our JBF Chefs Boot Camps for Policy and Change. Before our most recent Boot Camp in Shelburne, Vermont, we chatted with Milliken about the highs and lows of the fight against childhood hunger, how the landscape of the restaurant industry has changed for female chefs, and what it was like to cook at the James Beard American Restaurant at Expo Milano.

JBF: You&rsquove worked with Share Our Strength for years, including winning them $40,000 while competing on Top Chef Masters. What do you see as the major steps forward in tackling childhood hunger, and where do you think we can still improve?

Mary Sue Milliken: We really started focusing on childhood hunger and launched the No Kid Hungry campaign several years ago. Some of the big successes we&rsquove had most recently are getting breakfast in the classroom after the bell. That means that kids who are at risk of coming to school hungry don&rsquot have to have the stigma of coming earlier and being noticed as being poor and needing the meal. It also means the parents who may be struggling and working two jobs don&rsquot have to get up extra early to get them there at a different time than the rest of the school population. Basically, the kids arrive and they have breakfast in the first 15 minutes of the day, all together. They also have a chance to sort of get ready for their day, and talk about some things that have to do with nutrition in certain classrooms. The kids take a lot of ownership&mdashthey serve it and clean it up themselves. We&rsquove found that, although at first it had some resistance from school administrators and teachers, breakfast in the classroom has really been a huge success from every angle&mdashbetter attendance, less tardiness, and fewer students being ill. We&rsquove got it into the Los Angeles Unified School District, which has over 1,000 schools, and New York City is implementing it now, too. We&rsquore also really concerned with creating summer programs. Kids who get free (or reduced) breakfast or lunch in school spend summertime really struggling without that help. There&rsquos a fair amount of that that happens in rural America where it&rsquos hard to set up summer feeding sites, and so we&rsquove taken that on as a goal for our No Kid Hungry campaign this year.

JBF: The New York Times recently reported that school lunches across the country have improved nutritionally since higher government standards went into effect in 2012. Do you think that there&rsquos room to grow with that in terms of giving people access?

MSM: The important thing in my work, and in the food community in general, is to focus on education. I think the Food Network has been really great about just getting the general public excited about good, healthy food and get them thinking about food as fuel and as nutrition rather than just a throwaway part of their day. I think that&rsquos part of why there&rsquos been this food explosion in the last 25 years, and that&rsquos part of why the federal nutrition guidelines for school lunches changed for the better. Is there room to grow? Yes! We have a ways to go, for sure. But there are some exciting programs on the horizon, such as farm-to-school programs where fresh fruits and vegetables will be connected with schools. It&rsquos all an ongoing process, because some schools don&rsquot even have kitchens, so they don&rsquot have the ability to process the kind of food that is the really best for our kids. But that&rsquos changing and getting more traction all the time. There are school gardens that are taking off around the country, in part because Alice Waters started such an exciting program in Berkeley. And now it&rsquos happening in thousands upon thousands of communities, where schools are growing and teaching kids about the value of food and what they put in their bodies.

JBF: What can the average person do, either locally or nationally, to help reduce childhood hunger?

MSM: Awareness is a really key tool&mdashjust becoming aware that the child sitting next to your well-fed child in the classroom is maybe going to get sick more often, maybe going to act out and be bored or unable to focus because they haven&rsquot had healthy food, and they&rsquore going to disrupt the class&mdashthat makes a difference. 75 percent of teachers when surveyed tell us that they bring food to school that they pay for with their own personal money in order to give it to the kids that they know are going to have trouble focusing. Just knowing those kinds of facts can give people a little more motivation to get involved. Anyone can join us in the movement to end childhood hunger in America at There&rsquos also volunteer work to be done in our Cooking Matters programs. Even in your own community, outside of Share Our Strength, just getting involved in your school and asking questions about their nutritional program, is helpful. Believe me, all schools are looking for parent volunteers to help in the lunchroom and the classroom.

JBF: You cooked dinner at the Beard House this past year in honor of Women Chefs & Restaurateurs, where you were a founding member. What was it like to be a female chef when WCR was first formed? What are some of the ways that WCR has helped to change the landscape of the restaurant industry?

MSM: When I started there were no celebrity chefs. It wasn&rsquot a sexy thing to do. It was basically like telling your parents you&rsquore going to go be an auto mechanic&mdashit was a real trade. I went to a trade school. And I was very fortunate to land on the West Coast and start a restaurant where diners were pretty accepting of a lot of different people. Even so, I think in those days in order to succeed in a man&rsquos world what a lot of us did was just put on blinders and keep working as hard as we could. A lot of us opened our own restaurants so that we would be in charge of our own destiny rather than working under men. When Barbara Tropp asked me to help found the WCR it was really a no-brainer, because creating an environment where we could support other women coming up in the culinary world was something that I really wanted to be a part of. It was an exciting time&mdashin fact, it&rsquos still an exciting time for women in the culinary world. When I went to chef school in the 1970s, we had about three or four percent female enrollment in cooking programs. Today it&rsquos over 50 percent. A lot of women don&rsquot stay in the industry, which is something that organizations like WCR are really striving to change and to create the support that people need: leadership support, business support, those kind of things.

JBF: So you feel like retention is one of the major challenges right now? What do you think are still the challenges that are facing women who are entering the restaurant industry?

MSM: Well, I think it&rsquos a hard business: long hours, heavy work. And it&rsquos not for everybody, that&rsquos for sure. I think that women are smart, and they might think after 10 or 15 years of slogging around smelling like garlic and onions&mdashwell, I feel like I could find something else I could do. But I don&rsquot think retention is our biggest problem, because there are ways that women are still staying active and involved. I think the bigger issue is wage equality. I&rsquod like to see more women rising to the top. There still are just not enough women at the very top echelon of our industry, and there&rsquos no excuse for it. They should be there. They&rsquore great. It&rsquos just a matter of things changing less quickly than we&rsquod like.

JBF: Mexican cuisine seems to be having a moment, at least in New York, where people are going crazy for Enrique Olvera. Border Grill was instrumental in opening American diners up to the diversity of regional Mexican cuisine. Do you see an influence of the cuisine outside of purely Mexican focused restaurants?

MSM: Mexican cuisine is definitely having a moment, and it&rsquos not going to be a short one. I feel like so many cuisines that came to the United States, like Irish food, Italian food, and Chinese food got dumbed down at first, like red sauce and the five kinds of Chinese dishes that were available for my whole childhood. I think that happened to Mexican food, too. Mexican food is just as complex and exciting as Chinese or Italian or French, and it&rsquos only begun to be really appreciated in this country. There are so many regions in Mexico, and the food is so incredible. Americans are finally casting away their old ideas of Mexican food being kind of gloppy, lots of yellow cheese, sour cream, refried beans, with everything sort of the same texture. Now that that&rsquos falling away I think people are really realizing the amount of plant-based dishes in Mexico that are not only exciting and delicious, but also really healthy for you. It&rsquos not all carnitas, even though great carnitas are kind of irresistible. On my first trip to Mexico in 1984, the thing that I was most astounded by was that every market was filled with more vegetables than I&rsquod ever seen in any other country. Nobody says, &ldquoOh, I&rsquom going to eat healthy. I think I&rsquoll eat Mexican.&rdquo But believe me, that&rsquos something I think we should take another look at. And as for the cross-cultural influence of Mexican cuisine, look at someone like Roy Choi and his amazing success with Korean tacos. He grew up up in Los Angeles and hung out with a lot of Mexican friends, and loved his mom&rsquos Korean food, and then put them together in a really creative wonderful way for his Kogi truck. I think tacos and the freshness and immediacy of how they&rsquore made is something that a lot of restaurateurs on all levels are looking at.

JBF: Is there a particular Mexican dish or regional cuisine you wish was being highlighted in the US?

MSM: Oh, it changes all the time. In California we&rsquore really lucky, because we are so close to Mexico and we have such a huge Mexican population. When Susan and I came back from that first trip to Mexico nobody knew what a chipotle chile was. We had to go drive to East LA, and even at the main produce market, we couldn&rsquot find them. And look at it now. There are a few things we still can&rsquot get, like true Oaxacan string cheese. It&rsquos made with raw milk, and it&rsquos really tangy and delicious, not like that stuff you can buy here that&rsquos called Oaxacan string cheese that&rsquos really just like mozzarella.

JBF: Border Grill is a member of the Monterey Aquarium Seafood Watch, and has a specific menu centered on sustainability. What made you decide to make that a priority for the restaurant?

MSM: I&rsquod say the biggest part of a chef&rsquos job is to source great ingredients. It doesn&rsquot matter if you&rsquore cooking Mexican or French or Italian, you have to start with really great building blocks. That&rsquos always been on our radar, from the very beginning. Sustainability has been a really important thing to us at Border Grill, and it&rsquos been a great way to connect with our customers. They love the fact that we&rsquore very committed to things like exclusively using seafood that&rsquos approved by the Monterey Bay Seafood Watch program. All of our proteins, including our meat and poultry, are grown without antibiotics in their feed. I think our staff works for us because they agree and like that, and I think the customers who are loyal to us like to know that that&rsquos part of it. The thing is, everybody on the planet eats. So as a chef you have the ability to really talk to everybody about their food, and you have the ability to really make a difference in people&rsquos lives and in how they&rsquore enjoying it. For example, we&rsquoll get local California albacore, so we&rsquoll change our ceviche to using the local albacore as soon as it comes in. And then the servers can talk about the fact that it&rsquos local and it&rsquos sustainable, and we&rsquore supporting the local fishermen that we actually ran into at the farmers&rsquo market. So I guess, in that way, we&rsquore just using Border Grill and our restaurant to connect with our community.

JBF: Would you say that focusing on your sourcing would be a good first step for a restaurant if they want to become a little bit more sustainability-minded?

MSM: Absolutely. I think for a long time we were very daunted. Susan and I had worked in some very high-end restaurants during all of our training, and we always felt strongly that we wanted to serve food that was affordable and accessible to as many people as possible. So we were daunted by the idea that we&rsquod never be able to afford a 100-percent organic menu. We just always felt like we were stuck between raising our prices and buying the finest ingredients we could find. But what we found was, you just have to start with one thing at a time. We started with sustainable seafood, and then we changed our pork a year or two later, and then our chicken. We shifted our menu to be more sustainable over the course of 15 years. Each year we take on a new thing, as far as what we&rsquore sourcing.

JBF: What was it like cooking at the USA Pavilion at Expo Milano? How did you approach the meal&mdashwere you focused on capturing a slice of America&rsquos food system, or your own personal perspective?

MSM: It was lovely, because I went with Traci Des Jardins and Emily Luchetti. Our approach was really to be very seasonal, and to think about exactly what kind of food you want to eat in late May and early June. What do you think about when you&rsquore eating in the Northern Hemisphere in May? Lamb, asparagus, peas, apricots, strawberries&mdashand then bringing a California sensibility to the menu. It was a great, great experience. The USA Pavilion was really inspiring. The whole World&rsquos Fair was just fantastic. I have to say it was a great experience to see, because it was all food-focused and centered around sustainability, and seeing what each country showcased was really exciting.

JBF: What's one surprising thing you learned or interesting takeaway from your JBF Chefs Boot Camp experience?

MSM: My biggest takeaway was just some new friendships. I met some really cool people, and I loved that. I think my favorite part of Boot Camp is forging some new bonds with chefs. Learning about the impressive things people in different parts of the country are doing already, and then sharing best practices and ideas about how we can really amplify our voices. For me, it reinforced a lot of what I&rsquove been feeling and thinking all these years, which is that I&rsquove been very lucky to have a successful career, but with that comes a huge responsibility to give back and to figure out a way to engage with your community. I find it really satisfying and rewarding in terms of the work that it brings to me, not only from things like feeding hungry children but from working on culinary diplomacy with the State Department, and with Oxfam on foreign food aid. So being at Boot Camp kind of reinforced all of what I&rsquove been doing for a long time and gave me a lot new ideas about how to share my voice in an even more productive way.

JBF: Are there any chefs or organizations working to improve the issues we discussed that you&rsquod recommend people follow on social media?

MSM: Well, of course No Kid Hungry is a good one, to keep up on the successes and the next steps that are happening behind ending childhood hunger. I also follow Oxfam and Pew Charitable Trust. I love the work that Tom Colicchio&rsquos Food Policy Action is doing right now and Chef Action Network is awesome, too.

For more inspiration, try your hand at Mary Sue Milliken&rsquos recipe for Baja Ceviche Tostadas.

To learn more about our Chefs Boot Camp for Policy and Change program, click here.

For five months, The New York Times tracked 21 public hospitals in Venezuela. Doctors are seeing record numbers of children with severe malnutrition. Hundreds have died.


Venezuela has the largest proven oil reserves in the world. But in the last three years its economy has collapsed.

Hunger has gripped the nation for years. Now, it’s killing children.

The Venezuelan government knows, but won’t admit it.

SAN CASIMIRO, Venezuela — Kenyerber Aquino Merchán was 17 months old when he starved to death.

His father left before dawn to bring him home from the hospital morgue. He carried Kenyerber’s skeletal frame into the kitchen and handed it to a mortuary worker who makes house calls for Venezuelan families with no money for funerals.

Kenyerber’s spine and rib cage protruded as the embalming chemicals were injected. Aunts shooed away curious young cousins, mourners arrived with wildflowers from the hills, and relatives cut out a pair of cardboard wings from one of the empty white ration boxes that families increasingly depend on amid the food shortages and soaring food prices throttling the nation. They gently placed the tiny wings on top of Kenyerber’s coffin to help his soul reach heaven — a tradition when a baby dies in Venezuela.

When Kenyerber’s body was finally ready for viewing, his father, Carlos Aquino, a 37-year-old construction worker, began to weep uncontrollably. “How can this be?” he cried, hugging the coffin and speaking softly, as if to comfort his son in death. “Your papá will never see you again.”

Hunger has stalked Venezuela for years. Now, it is killing the nation’s children at an alarming rate, doctors in the country’s public hospitals say.

Venezuela has been shuddering since its economy began to collapse in 2014. Riots and protests over the lack of affordable food, excruciating long lines for basic provisions, soldiers posted outside bakeries and angry crowds ransacking grocery stores have rattled cities, providing a telling, public display of the depths of the crisis.

But deaths from malnutrition have remained a closely guarded secret by the Venezuelan government. In a five-month investigation by The New York Times, doctors at 21 public hospitals in 17 states across the country said that their emergency rooms were being overwhelmed by children with severe malnutrition — a condition they had rarely encountered before the economic crisis began.

𠇌hildren are arriving with very precarious conditions of malnutrition,” said Dr. Hun󭫞s Urbina Medina, the president of the Venezuelan Society of Childcare and Pediatrics. He added that doctors were even seeing the kind of extreme malnutrition often found in refugee camps — cases that were highly unusual in oil-rich Venezuela before its economy fell to pieces.

For many low-income families, the crisis has completely redrawn the social landscape. Parents like Kenyerber’s mother go days without eating, shriveling to the weight of children themselves. Women line up at sterilization clinics to avoid having children they can’t feed. Young boys leave home and join street gangs to scavenge for scraps, their bodies bearing the scars of knife fights with competitors. Crowds of adults storm Dumpsters after restaurants close. Babies die because it is hard to find or afford infant formula, even in emergency rooms.

“Sometimes they die in your arms just from dehydration,” Dr. Milagros Hernández said in the emergency room of a children’s hospital in the northern city of Barquisimeto, noting that the hospital had started seeing an increase in malnourished patients at the end of 2016.

𠇋ut in 2017 the increase in malnourished patients has been terrible,” she added. 𠇌hildren arrive with the same weight and height of a newborn.”

Before Venezuela’s economy started spiraling, doctors say, almost all of the child malnutrition cases they saw in public hospitals stemmed from neglect or abuse by parents. But as the economic crisis began to intensify in 2015 and 2016, the number of cases of severe malnutrition at the nation’s leading pediatric health center in the capital more than tripled, doctors say. This year looks even worse.

In many countries, extreme malnutrition �n be caused when there is war, a drought, some sort of catastrophe or an earthquake,” said Dr. Ingrid Soto de Sanabria, the chief of the hospital’s nutrition, growth and development department. 𠇋ut in our country it is directly related to the shortages and inflation.”

The Venezuelan government has tried to cover up the extent of the crisis by enforcing a near-total blackout of health statistics, and by creating a culture in which doctors are often afraid to register cases and deaths that may be associated with the government’s failures.

But the statistics that have come out are staggering. In the Ministry of Health’s 2015 annual report, the mortality rate for children under 4 weeks old had increased a hundredfold, from 0.02 percent in 2012 to just over 2 percent. Maternal mortality had increased nearly fivefold in the same period.

For almost two years, the government did not publish a single epidemiological bulletin tracking statistics like infant mortality. Then in April of this year, a link suddenly appeared on the Health Ministry’s official website, leading to the unpublished bulletins. They showed that 11,446 children under the age of 1 had died in 2016 — a 30 percent increase in one year — as the economic crisis accelerated.

The new findings made national and international headlines before the government declared that the website had been hacked, and the reports were swiftly removed. The health minister was fired and the military was put in charge of monitoring the bulletins. No reports have been released since.

Doctors are censored in hospitals, too, often warned not to include malnutrition in children’s medical records.

“In some public hospitals, the clinical diagnosis of malnutrition has been prohibited,” Dr. Hun󭫞s Urbina said.

But doctors interviewed by The Times at nine of the 21 public hospitals said that they had kept at least some count. They encountered nearly 2,800 cases of child malnutrition in the last year alone, with starving children regularly brought to emergency rooms. Nearly 400 of the children died, the doctors said.

“Never in my life had I seen so many hungry children,” said Dr. Livia Machado, a pediatrician who gives free consultations at her private practice to children who had been hospitalized at Dr. Domingo Luciani Hospital in the capital, Caracas.

The hospital is one of the few still accepting malnourished infants for treatment. Other hospitals often turn them away, telling desperate parents that they do not have enough beds or medical supplies to treat their children. Nearly all of Venezuelan hospitals report shortages of basic provisions like baby formula.

President Nicolás Maduro has acknowledged that people are hungry in Venezuela, but he has refused to accept international aid, often saying that Venezuela’s economic problems are caused by foreign adversaries like the United States, which he says is waging an economic war against his country.

Venezuela has the largest proven oil reserves in the world. But many economists contend that years of economic mismanagement set the stage for the current disaster. The damage was masked when oil prices were high, giving the government large resources. But when oil prices began a steep fall at the end of 2014, scarcities became common and food prices skyrocketed. Inflation could reach 2,300 percent next year, the International Monetary Fund warned in October.

The Health Ministry and the National Institute of Nutrition did not respond to requests for interviews or official health reports containing malnutrition statistics. But the nation’s political opposition, which has been stripped of its power by the government, continues to sound the alarm.

“We have a people who are dying of hunger,” Luis Florido, a congressman who leads the National Assembly’s foreign policy committee, told lawmakers in November, calling the food crisis 𠇊 humanitarian emergency that all Venezuelans are living.”

‘So Many Children’

Kenyerber was born healthy: 6 pounds 7 ounces. But his mother, Mar໚ Carolina Merchán, 29, was bitten by a mosquito and infected with a severe case of the Zika virus when Kenyerber was 3 months old. She had to be hospitalized, and doctors instructed her to stop breast feeding because of serious complications from her illness.

Unable to find or afford infant formula, the family improvised with whatever they could find: bottles of cream of rice or cornstarch, mixed with whole milk. It did not provide Kenyerber with the nutrients he needed.

At 9 months, his father found him listless in bed, with blood running from his nose. He rushed him to the overcrowded pediatric emergency room at Dr. Domingo Luciani hospital, where patients and beds spill out of rooms, into dingy hallways paced by armed soldiers.

Kleiver Enrique Hernández, 3 months old, was being treated for severe malnutrition a few beds down from Kenyerber. He too was born healthy — 8 pounds 2 ounces — but his mother, Kelly Hernández, could not breast-feed him, either.

Again, despite searching endlessly, Ms. Hernández and her boyfriend, César González, could not get infant formula for their son. It was not for lack of trying.

In online inventory searches of Locatel, one of the largest pharmacy chains in Venezuela, The Times found that only one of its 64 locations across the country reported having the infant formula doctors had prescribed for Kleiver in stock.

It is unlikely that Ms. Hernández could have afforded it anyway. Hyperinflation has shriveled wages paid in the local currency, bolívars, to a small fraction of what they were worth two years ago. A month’s worth of the formula Kleiver needed cost more than twice the entire monthly salary that Mr. González earned as an agricultural worker.

Formula shortages hit the hospitals, too. Doctors in the emergency room at Dr. Domingo Luciani hospital said they had no formula in stock to feed patients like Kenyerber and Kleiver. The 2016 National Survey of Hospitals found that 96 percent of Venezuelan hospitals reported not having all of the infant formula they needed to attend to patients. More than 63 percent reported having no formula at all.

With so few options, Kleiver’s mother warily prepared bottles of rice starch and water, occasionally with whole milk, when they could find it. It was not enough.

Night Out for No Kid Hungry Brings New York Chefs Together to Fight Childhood Hunger - Recipes

Go Behind the Scenes with the August Issue of Feast TV

The August 2013 episode of Feast TV is inspired by their third annual Feast 50 issue. The Feast 50 is an annual tip of the hat to the best in St. Louis food and drink. This year, they reached out to 50 of [&hellip]

Chef Kevin Nashan featured on No Kid Hungry’s Chef Spotlight

Chef Kevin Nashan talks about his commitment to ending childhood hunger. Chef Spotlight: Chefs are the backbone of so much of the work we do. Whether it’s culinary events that raise critical funds, our nutrition education programs that teach [&hellip] 9 Tasty, Creative Ways to Use Over-Ripe Bananas

Every wonder what to do with your over ripe bananas? Try Chef Kevin Nashan and Bob Zugmaier’s easy and delicious recipes for banana whoopee pies and fritters in PARADE Magazine. It happens: Despite our best efforts to enjoy them at their [&hellip]

Photos and Menu from Our No Kid Hungry Dinner with The Midwest’s Best Chefs by Feast Magazine

Check out Feast Magazine’s behind-the-scenes photos of our No Kid Hungry dinner, and stay tuned for special coverage in Feast TV’s August 2013 episode. Thanks to the following chefs that made the night a success! Gerard Craft, Pastaria, Niche, Brasserie by Niche, Taste (St. Louis) Stephanie [&hellip]

15 Movie Quotes About Food That’ll Make You Hungry

Movie quotes are fun, but they’re even more fun when they’re about food. We live and breathe food here at Spoon, so it only makes sense that we’re going to quote movies by following this theme. Ranging from cinematic classics to early 2000’s teenage dramas, these quotes are sure to make you laugh, reminisce on some of your old favorite films, or reach for a snack. Enjoy.

1. Parent Trap

Photo courtesy of

This movie is pure cinematic gold. We were blessed with two pre-teen Lindsay Lohans, an exciting summer camp, a very flawed plan to bring these twins’ parents back together, and the most epic handshake of all time.

The scene where Hallie and Annie are trapped in the isolation cabin and bond over peanut butter and Oreos is what everyone secretly wishes would happen at sleep-away camp: delicious food and a long-lost twin? Score. Try these Oreo recipes for some Parent Trap-inspired fun.

2. Mean Girls

GIF courtesy of

Because this line is a little more appropriate than “is your muffin buttered?” Mean Girls taught us the rules of female friendships, which go beyond wearing pink on Wednesdays to supporting each other and putting slut-shaming on mute. That is so fetch.

3. She’s the Man

Let’s take a moment to throw it back to Amanda Bynes’s acting days. She’s the Man challenged gender roles and social norms, and we watched Viola try to please her debutant mother. Viola’s love of Gouda cheese and secret crush on Duke (Channing Tatum) make this movie a must-see.

4. Elf

GIF courtesy of

This is arguably one of the most quotable movies of our time. Buddy the Elf is bound to put you in the holiday spirit no matter what time of year it is, and his sugary diet is one for the books. If you want to take notes from Buddy on how to incorporate sugar into each meal, check out these ways to eat candy for breakfast. True health.

5. Napoleon Dynamite

2004 was a great year for ligers, solo dance performances, and tater tots. Napoleon taught us to do “whatever we feel like, gosh,” and to be true to ourselves. Learn how to up your tater tot game with this bacon grilled cheese recipe.

6. Forrest Gump

Photo courtesy of

Truth be told I’ve never actually seen Forrest Gump — I know, I know I’m way behind on my movie watching — but I have still heard this line tossed around in everyday speech. If you’re inspired to make your own bite-size chocolate goodies, try out some dark chocolate avocado truffles. You’ll know exactly what you’re going to get.

7. A Cinderella Story

Photo courtesy of

Hilary Duff slayed in this modern day twist on the classic fairy tale Cinderella. Hilz plays Sam, who is taught and then teaches others what it really means to be true to yourself. She doesn’t put up with that mean clique trying to tear her down, or her stepmom who replaces the cozy diner Sam’s father owned with tacky decorations, sushi and donuts.

8. High School Musical

GIF courtesy of

And we can’t forget his créme brûlée. “It’s a creamy, custard-like filling with a caramelized surface.” We support you and your baking, Zeke, and encourage you to keep challenging that status quo.

9. Finding Nemo

GIF courtesy of

An important message. Bruce proves to all of us how important willpower is, and there is no denying the animated masterpiece that is Finding Nemo. If this quote ironically made you crave some sushi, learn how to master it in 60 minutes.

10. Snow White and the Seven Dwarfs

A childhood cartoon classic. Snow White challenges the idea that “an apple a day will keep the doctor away.” But, ya know, maybe you’ll get your prince charming. So eating a poisoned apple could be worth it??

11. Juno

Photo courtesy of

Juno and Bleeker are actually a perfect couple. However awkward they are individually, they work when they’re together. Through pregnancy and the adoption process, we wind up with a happy couple who goes together like mac and cheese.

12. Shrek

Photo courtesy of

“Ogres have layers, onions have layers… you get it? We both have layers.” To be fair, I would probably snap at Donkey if I had to travel far, far away with him for days on end, too. You can’t deny, though, that everybody loves a parfait.

13. Miss Congeniality

GIF courtesy of

Sandra Bullock is hangry. You’re not you when you’re hungry. Have a Snickers. Or take notes from Gracie Hart and pack some doughnuts in your bra before you de-bomb a pageant show. Either works.

14. Ice Age

Please buff up on your movie knowledge if you didn’t recognize this one. Ice Age is one of my favorite movies, and I quote it at every opportunity that I have. With summer not so far away, it’s time to stuff yourself with melons. Or opt for some honeydew mojitos — your choice.

15. Harry Potter and the Order of the Phoenix

Photo courtesy of

Never stop eating. Ron knows that in times of stress, sometimes eating in the best option. Plus, a bottemless buffet in the Great Hall sounds too good to pass up.

Gregory Porter Announces The Porterhouse With Gregory Porter, Presented By CITI

New York, NY (Top40 Charts) Two-time GRAMMY Award-winning singer, songwriter and Blue Note recording artist Gregory Porter began his career in New York as a chef before he got discovered as a musician. Porter puts as much soul into his cooking as he does his music—both rich with family traditions, imbued by real-life experience, and inspired by a global sense of community. Now Porter invites you into his family kitchen in Bakersfield, California to share his favorite recipes and the stories behind them as the host of The PorterHouse with Gregory Porter, Presented by Citi, a new six-episode cooking series launching on May 12.

New episodes of The PorterHouse will premiere at 9a PDT / 12p EDT / 5p BST / 6pm CEST each Wednesday on The Infatuation and Zagat's YouTube channels, each with its own theme, special song inspiration, or life experience behind it. The series will feature highlights from Porter's music catalog throughout, including selections from his latest release, 2020's GRAMMY-nominated (Best R&B Album) ALL RISE. Tune into the first episode on Wednesday (May 12) HERE:

"Music and food, two things in life I truly love, have always been connected," says Porter. "The kitchen was actually my home before I ever stepped on stage. Food is not just food, it's tradition, it's family, it's roots, and that's what music is. When I make a beautiful dish, something that makes people feel good and it brightens their face and lightens their mood, this is the way I think about music. Writing songs and creating dishes have always inspired me."

Presented by Citi, The PorterHouse will feature Porter sharing recipes inspired by his local community, experiences from touring the globe and family traditions from growing up in Bakersfield with his mother and seven siblings. The sixth episode will showcase the importance of giving back amid record levels of food insecurity in the United States, with a food donation at a local ministry and soup kitchen operated by Porter's brother Dionne. As part of its support of The PorterHouse, Citi has pledged an additional donation to longtime partner No Kid Hungry to provide up to 100,000 meals for U.S. families in need.

"We are always looking for exciting ways to give Citi clients access to exclusive talent and experiences," said Carla Hassan, Citi's Chief Marketing Officer. "The PorterHouse with Gregory Porter allows us to do that while also supporting No Kid Hungry in their fight against childhood hunger, an area Citi is committed to driving progress in."

The series' first episode is centered around Porter's beef borscht recipe—a dish he enjoyed on his first tours of Russia that incorporates elements of his wife Victoria's family recipe. Select episodes will feature entrees paired with wines from Halleck Vineyard, an award-winning family winery based in Sebastopol, California.

Halleck Vineyard has been judged among the finest wines in the world for years running. Located in Sonoma County, California, the winery partners with worthy causes across the country to build and sustain community.

After the first season's sixth episode airs June 16, Citi will present an exclusive finale event for cardmembers on Thursday June 17. The hourlong virtual event will feature an intimate Q&A with Porter, followed by a full-band, multi-song concert performance — Porter's first in over a year. Citi cardmembers can register for the event HERE. The first 100 cardmembers to sign up will have the opportunity to participate in a virtual Halleck Vineyard tasting that will kick off the Q&A and performance from Porter, and receive a shipment of Halleck wines to sip along at home.

Gregory Porter worked as a chef at the same restaurant where he started performing music in Brooklyn, and cooking and music have always gone hand-in-hand throughout his life and career. Around this time Porter's music career began to ascend, and his first two albums—Water (2010) and Be Good (2012)—both received GRAMMY nominations. In 2013, he released his Blue Note debut Liquid Spirit which quickly grew into a global phenomenon, selling more than a million albums and earning Porter his first GRAMMY Award with NPR declaring him "America's Next Great Jazz Singer." His 2016 follow-up Take Me To The Alley won Porter his second GRAMMY for Best Vocal Jazz Album and firmly established him as his generation's most soulful jazz singer-songwriter. In 2017, Porter released the heartfelt tribute album Nat King Cole & Me, and in 2020 returned to his original songwriting on the uplifting ALL RISE, both of which received GRAMMY nominations. Porter is the host of the podcast The Hang, a conversation series featuring his famous friends that explores the musical and creative threads that join us all together.

Halleck Vineyard was planted in 1993, the first in the hills of Sebastopol, western Sonoma County. Intended as a college fund for their sons, in 2002, they earned #1 Pinot in the United States. In 2019, Halleck Vineyard Pinot Noir was again judged "BEST OF CLASS", #1 in North America, in the San Francisco Chronicle Wine Competition, the largest in country. Sunset Magazine anointed their Sauvignon Blanc "BEST OF CLASS" in the United States, and the California State Fair judged their Dry Gewurztraminer #1 White Wine in California. Now in 2021, Halleck Vineyard wines earned again, ""BEST OF CLASS", in the prestigious North Coast Wine Challenge by their peers in Northern California.

For an NYC Chef Who’s Still Working, Home Cooking Is More Vital Than Ever

On the ground with the future leaders of the restaurant world

This is Right at Home, a series in which Eater explores the home kitchens and cooking habits of fascinating food people. Here now, we go inside Lucas Sin’s New York City apartment.

As New York City shuddered to a stop, Lucas Sin shifted into high gear. Sin, the culinary director at Junzi Kitchen — a fast-casual Chinese restaurant group — and a 2019 Eater Young Gun, is busier than he was before the virus struck. Four of Junzi’s five locations are still open for takeout and delivery. In addition to feeding the thousands of New Yorkers hungry for some taste of the outside world, the restaurants are now providing meals to first responders and food banks, too.

“I was a kid in Hong Kong during SARS. The one emotion that I remember is how important it was to be optimistic and how important it was to be adaptable and flexible,” Sin says. Since he can’t host the fine dining pop-ups he once organized in his already-limited free time, he’s started a new one, calling it Distance Dining. The prepared meals, delivered across Manhattan, feature collaborations between Sin and other chefs and artists, and explore the many cultural intersections of the Chinese diaspora. Twice a week, the chef takes to Instagram Live to explain the dishes’ historical importance, and virtually guides his guests through plating and enjoying their meals. This week, he cooked a three-course Chinese-Filipino dinner.

When the chef finds a moment of quiet, or gets home from the restaurant — where he now works shifts alone, to minimize contact with his employees — the dishes he craves call for only three or four ingredients. “Because the restaurant has been so busy and it’s taking so much of my time, I turned a lot of my cooking to be really, perhaps, simpler,” he says.

On Sin’s table now are many of the same dishes he ate at Hong Kong diners as a child. Then, pocket change was enough to buy toast, eggs, and macaroni soup, classic dishes Sin hadn’t given much thought to until recently.

“I’ve jumped into cooking a lot of comfort food from my childhood,” he says: “Spam, ketchup instead of tomato sauce. All of those adaptations are perfect for quick, easy home cooking. If you don’t want to go outside to buy a tomato for your spaghetti, you can absolutely use ketchup, and stuff like that. There’s a lot of pantry cooking that I’ve been doing that has brought me a lot of joy and sustenance and stability.”

When he decides to cook something a little more complex, and the sparse store shelves turn up a few vegetables and a piece of fatty meat, Sin pulls out his clay pot. Clay pot dishes are, at their simplest, highly customizable rice casseroles. The rice gently steams in the clay, while meat and greens nestle on top, imparting each grain with their flavor. Sin’s is the color of sun-bleached sand, its bottom gently blackened by constant use. When he opened his first restaurant, as a 16-year-old in Hong Kong, he called it Bo Zai, inspired by the Cantonese word for clay pot: bōu jái.

Sin has worked in and operated his own restaurants since before he was old enough to drink, but some of his most valuable lessons came from watching these layered dishes take shape in his family’s kitchen. His father’s most impressive meals were the simplest ones, and many of them came together in a clay pot. “It’s the first dish that my dad ever taught me how to make: clay pot rice with pork belly and Chinese sausage, and taro… It’s maybe my favorite dish of all time,” Sin says. “I certainly think that my father is maybe the best home cook of all time.” With Sin in tow, his father maneuvered through the markets of Hong Kong, stopping to ask an older shopper how to cook the greens they picked over, pausing again to choose a huge, gleaming crab from a favorite fisherman’s stand. Exploring these maze-like markets and watching his father turn a jumble of ingredients into a meal was a wonder.

When he gets home from Junzi, or finishes broadcasting one of his socially distanced pop-ups, Sin gently washes chubby pearls of sweet rice, and layers them into his clay pot with whatever meat he’s picked up that day. “The way I really think about how I cook at home is based not around so much even the ingredients or the dish, but the equipment. So, I like to have one dish be only made in one piece of equipment, because that’s the easiest way to cook.” Once the meal is ready, Sin brings the clay vessel to his table, where he and his girlfriend sit snugly against an exposed-brick wall climbing with vines.

When dinner parties were still a part of life, friends and family squeezed together at Sin’s table almost every night, barely six inches of space between elbows. Sin would light a bed of coals underneath a Weber grill on his small patio, par-cook a fish, then slide it onto the grill and cover it in mounds of hay, where it smoked and smoldered until flesh barely clung to bone.

Sin takes great pleasure in the amazement on his friends’ faces as he lifts the grill cover with a magician’s flare, smoke billowing out into the open air. But with less time, and no dinner invitations to pass out, he’s turning to simpler pleasures. A bowl of ketchup fried rice, for instance, which he’s eaten nearly every night this week. Egg yolk mixed into the day-old rice ensures the grains remain separate. The egg whites becoming fluffy as they cook, a generous squeeze from a jar of ketchup perfuming and coloring the rice. “What’s best about Chinese cooking is that just because it looks simple doesn’t mean that it can’t be historical and interesting and technique-driven,” Sin says. “It doesn’t have to be fussy for it to be thoughtful.”

As the exhaustion sets in each night, and Sin prepares for another day, he relies on an inventory of flavorful ingredients to get him across the finish line. “A lot of Chinese home cooking is developed around these pre-made sauces,” Sin explains. His cupboards and refrigerator shelves are packed with fish sauce, shrimp paste, chile oils, various forms of soy sauce, and a large bottle of Frank’s Red Hot. Spooned over rice or a fatty piece of charred meat, the sauces bolster even the simplest dish.

The enormous blade takes the peel off of garlic and slices through meat, as Sin expertly wields the butcher’s knife he’s been using since he was a child. “It’s the only knife in the Chinese culinary canon,” he says. “So all the cooks use it for everything. That’s the only knife I rely on, and it’s a little sentimental because the knife is made in Hong Kong. We grew up really close to the factory. I’ve always used these knives in my home and now I use them professionally, as well.”

Perhaps no tool in Sin’s kitchen gets more use than his worn-in clay pot. “It’s a perfect one-pot meal,” he says. As the pot heats up and the rice within begins to steam, the air fills with the smell of warming clay. “It’s a super unique taste. You steam the rice very gently until the water has evaporated. And then you keep moving the clay pot around the stove, inch by inch… so that you can get the nice golden crust on the bottom and the rice itself is perfectly cooked.”

And as most New Yorkers shelter in their homes, Sin finds himself in his own less than ever. Most nights, his girlfriend washes rice for the clay pot, or lights coals under the grill so they’re burning hot when he gets home. Once back, Sin shrugs off his jacket, drops his knives, and gets to work. “It feels very different to cook at home,” he says. “It’s like a totally different mindset. I genuinely love coming home to cook.”

Out Now: ‘Zombie Night Terror’, ‘TheoTown’, ‘Garbage Pail Kids: The Game’, ‘Solar Explorer: New Dawn’, ‘Frane: Dragon’s Odyssey’, ‘Talisman: Origins’, ‘The Gardens Between’, ‘Word Forward’, ‘Evolution 2: Battle for Utopia’ and More

Each and every day new mobile games are hitting the App Store, and so each week we put together a big old list of all the best new releases of the past seven days. Back in the day the App Store would showcase the same games for a week, and then refresh those features each Thursday. Because of that developers got into the habit of releasing their games throughout Wednesday or very early Thursday in order to hopefully get one of those coveted features spots. Nowadays the App Store refreshes constantly, so the need for everyone to release all on the same day has diminished. Still, we’ve kept our weekly Wednesday night format as for years that’s the time people knew to check TouchArcade for the list of new games. And so without further ado please check out the full list of this week’s new games below, and let us know in the comments section which games you’ll be picking up!

iTunes Description

Ready to master flavor like a top chef? Get creative, discover ingredients, see your name on the leaderboards, and learn from top chefs along the way.

Chef League is a game of solving flavor problems. In each challenge, chefs explain what a dish needs. Maybe it needs salt, fat, sweetness, a crunch, or spice. Competing against two other players, you choose an ingredient to improve the recipe.

Your flavor designs can win if other players vote for them, or through “AI Chef Coach" scoring, which scores your answers based on over a million descriptive reviews of real recipes. The game was created as a fun way to learn by a scientist at Harvard University who studies flavor and works with chefs to learn how they categorize and improvise taste elements.

iTunes Description

Start on a journey through the most important cities of the world (Chicago, New York, Paris, Bucharest, Sydney, Tokyo or London), explore all the continents and save the honor of your construction company. Prove your skill and precision, resolve all levels and challenge your friends with the live score leaderboard. Moreover, find out new things about each city when finishing a level. Learn the geography of the world by playing! City Danger is a one-tap casual, educational game that develops your power of concentration and dexterity by constantly challenging new, harder levels. Find out now how far you can get on your journey around the world!

iTunes Description

This free game is about destroying some color targets. After you destroy all targets, game will switch to a higher level. You will shoot color rockets to the spinning targets to destroy them. Be careful about matching the colors! Don’t rush, but be fast in destroying targets. Time your action! And tap to become the game master!

This game is a breaking blocks type of game, but blocks are rotating balls! When you become the master of this game, you will pass levels fast, and easily jump to higher levels! Whenever you feel the game is easy for you, try to shoot fast and try to destroy more than one ball in a short time.

iTunes Description

Colors Breaker is a super fun game that’s simple to play yet challenging.

Swipe your finger to control the direction of the ball and try to break the colors in the correct order.

iTunes Description

Kev­in is a young boy that en­joys play­ing foot­ball in the garden. He loves to score goals.

However, his fath­er, Big Mick, feels that is not the best use of his time.

In or­der to hone Kev­in’s skills, dad only wants him to hit the cross bar. If you achieve this then he is happy. If you don’t then he will be pour scorn on your soul!

Are you ready to im­press dad?

iTunes Description

Humanity is enslaved by an AI… which is awesome, because we’re on the right side of the conflict. Exploit puny humans to extract power and build your own empire! You’ll have to keep track of them to make sure they don’t succumb to exhaustion and hunger… although the weakest ones can always be thrown to the Bioreactor.
In other words, this is a resource management sim with rogue-lite elements, dramatic plot, and an abundance of pop culture references. Also, jokes. Slaughter has never been so fun!

iTunes Description

#DRIVE is an endless driving videogame inspired by road and action movies from 1970s. As simple as possible, allowing the player to pick a car, pick the place and just hit the road. Just be aware not to hit anything else.

No matter where we drive, no matter what we drive or how fast we drive. We simply chose to drive. And you?

Evolution 2: Battle for Utopia

iTunes Description

Evolution shall go on: the cult sci-fi hit now has the long-awaited sequel! The history that reveals the Universe of Utopia from a new point of view awaits you.
The second episode still boasts the unique atmosphere of the Evolution that won over millions of players. The gameplay also underwent a revolutionary change: Evolution 2 is an explosive mix of top-down third-party shooter, action, strategy and RPG!

iTunes Description

Choose your character and prepare for battle. FINAL SPECTRUM is a Mobile Action Mini-Game where you must protect your home town from waves of unrelenting monsters. Will you survive?

Fort Sumter: Secession Crisis

iTunes Description

Can you drive the Secessionist into the Fort Sumter trap that gave Lincoln his historic victory? Can you successfully use the issue of States Rights to divide Northern opinion? Fort Sumter let’s you explore this seminal moment in American history in a fast-playing, easy-to-learn game.

The country is on the verge of being torn apart so how will you act? Fort Sumter: The Secession Crisis is set during the events that led to the bombardment of Fort Sumter and the start of the American Civil War. The game takes the side of either a Unionist or Secessionist who must work to preserve the Union or follow the path to dissolve it.

Each player uses an area control mechanic to place, move, and remove political capital. The location of political capital determines who controls each of the four crisis dimensions – Political, Secession, Public Opinion, and Armaments. After three rounds of play, the game culminates in a Final Crisis confrontation.

Frane: Dragon’s Odyssey

iTunes Description

Kunah, a boy from the fire dragon tribe is one day summoned by the god that reigns over the world above, Vanneth, and is told to bring Escude, a lost girl from the angel clan back to Vanneth. With his childhood friend, Riel, the daughter of the ice dragon chief, he follows after the missing girl and sets out for the vast world below the clouds only to find mysterious and fun adventures.

Take on enemies by making use of weapons and magic in different situation in quick-paced action battles! Explore dungeons, craft items, upgrade weapons, cook dishes and enjoy your quest with a variety of original and colorful characters awaiting during your adventure!

iTunes Description

In the far galaxy, two big power"The Light Force" and “Dark Axis" are constantly war. The Light Force- Star League, composition the Galaxy Striker Corps to attack the Dark Axis army! Your goal is destroy all Dark Axis army spacecraft!

Garbage Pail Kids: The Game

iTunes Description

Garbage Pail Kids™, the mischievous icons of the 80s, are back and ready to battle! Build a team of your favorite cards with original characters released by Topps in the 1980s and beyond. Fully animated like never before, these crazy kids will fight with everything they’ve got— lasers, spray paint, dance moves, nuclear weapons, and anything they can spit, spew, or hurl.

iTunes Description

Best friends Arina and Frendt fall into a series of vibrant, dreamlike island gardens peppered with everyday objects from their childhood. Together they embark on an emotional journey that examines the significance of their friendship: the memories they’ve built, what must be let go, and what should never be left behind.

Lost in a mysterious realm where cause and effect are malleable, the friends find that time flows in all directions. Manipulate time to solve puzzles and reach the apex of each isle. Follow the duo as they unpack and explore their significant moments spent together, lighting up constellations and illuminating threads of a bittersweet narrative.

iTunes Description

You are lost in space and nobody can hear you scream, but fortunately you have a SUPER GAGDET that INVERTS GRAVITY to help you solve the puzzle and escape the space ship alive!
Navigate the levels by using gravity, walls, rolling carpets, portals, and propellers while avoiding lasers!

iTunes Description

Are you ready for a hyperspace adventure? Guide your spaceship through a storm of asteroids. Don’t get hit by one! To steer, tilt your phone left and right.

Grab power ups to boost you through the asteroids.

The longer you survive, the more points you will earn!

iTunes Description

Kepler Attack is an arcade game for your Apple Watch. Fly through space and destroy waves of alien invaders from Kepler-452b.

iTunes Description

Arrange layers to reveal the hidden image. Merge colors and match shapes in this extraordinary art puzzle using a unique “stained glass" gameplay. Simple and intuitive controls.

No ads and no IAPs. No locked levels so no worries about advancing past a difficult level. Just select a level and experience hours and hours of relaxing and satisfying art puzzle fun.

Collect all the beautiful art for your Layer Up Art Gallery by completing levels. Be challenged as the difficulty level increases as more layers are added to these individually hand-crafted puzzles. Puzzles range from 2-layers (easy) to 5-layers (difficult).

iTunes Description

Slash objects in order to clear the road!
Cut only white shapes because all others will destroy your car.

Create a path with the satisfying action of cutting through shapes with relaxed swipe controls.

Solar Explorer: New Dawn

iTunes Description

Earth resources are dwindling and tensions are rising around the globe. All nations of the world have united in a historic effort to colonize the worlds of the Inner Solar System and bring our civilization into the Solar Era. As the absolute best of the best, bravest of the brave and most awesome of the awesome, you are the humanity’s best and last hope. No pressure.

iTunes Description

This new adaptation of the Talisman board game focuses on solo play as you adventure through many epic quests using the full rule-set of the Revised 4th Edition. Experience the origins of historic events in the world of Talisman, such as the creation of the Crown of Command, the return of the dragons, the Ifrit war and the rise of the guilds.

Take control of 12 Talisman characters, including the new Great Wizard exclusive to this game, as they battle to save the land from dragon invasions, double-crossing devils, mysterious guilds and more. OR, play as the bad guy! Bring on the dragon invasion! Destroy sacred chapels! Protect the dungeon from heroic invaders!

iTunes Description

Enjoy a fun museum management game with puzzle-like fossil excavations and simple controls! You will always be excitedly anticipating your next fossil discovery!
Collect many fossils, and aim to create your own wonderful museum with cute pixel art characters that move around!

iTunes Description

TheoTown is a city building game in which you can build and manage your own city. Take on the role of a city builder and manage multiple cities! Create a town and build it up to an enormous metropolis.

Be the mayor of each city that can establish amazing skylines and structures, all of which simulate various statistics. Establish great and complex transportation networks. Choose how your citizens will move around! Train stations, airports, bus depots. Manage and customize your transportation vehicles! Pick your aircraft livery , establish your bus routes, build your rail network! Tackle emergency events, such as natural disasters, disease, crime, and fire. Erect world wonders like Big Ben, the Eiffel Tower, the Statue of Liberty and many more!

iTunes Description

Beautifully simple. Endlessly challenging. Word Forward is an ingenious new word puzzle game.

Can you use all of the letters in the 5࡫ grid to make words? Touch and drag to spell out words, making those letters disappear. You also can manipulate the board with special modifiers that allow you to replace, swap, jumble and remove letters.

It’s just as important to think of the letters you leave behind as the ones you clear – after all you wouldn’t want to paint yourself into a corner.

iTunes Description

Infest the right guy and plague the world with zombies.
Zombie Night Terror is a strategy action game where you are the brains and zombies your brawlers.
Yes, you are the one creating a zombie apocalypse!

A highly innovative gameplay with a new take on strategy gaming threaded with stunning pixel art, brilliant gameplay and a touch of indie craziness.

How to work from home when you have kids?

Many of us work from home (WFH) these days, whether we like it or not.

What a surprise, if you're also a parent! Don't panic, we've got you covered.

This is the ultimate guide on managing working from home with kids successfully.

So, if you're looking to enjoy WFH while being together with family, this is the guide for you.

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WFH (stands for working from home) may not seem different compared to office work. Well, it's just work anyway, the only thing you wear pajamas instead of a business suit (thanks to jobs that let you work from home).

However, several unconventional things can make or break WFH for you on a personal and professional level.

Especially if you have kids at home, stay calm, we got this - take some deep breaths. Be open to trying new strategies for working from home with kids.

There is a lot of advice online on working 9-5 from home with kids: Fast Company provides 11 tips how to work from home with kids, here's another one on the same topic by HBR, Atlassian provides their tips and one more by Fortune.

There are a lot of crowd-sourced Google Docs that might help as well:

Yes, routines are useful and not only for adults.

A great schedule for school at home would mix playtime, rest time, free play, learning, exercise, eating, and cleaning. Here's an example:

  • 7:00 - 7:30 wake-up
  • 7:30 - 8:00 breakfast
  • 8:00 - 8:30 free play
  • 8:30 - 9:30 outside play
  • 9:30 - 10:00 snack
  • 10:00 - 11:30 learning activities (school)
  • 11:30 - 12:00 lunch
  • 12:00 - 2:30 nap or quiet time
  • 2:30 - 3:00 show
  • 3:00 - 4:00 learning activities (school)
  • 4:00 - 4:30 snack
  • 4:30 - 5:30 free play
  • 5:30 - 6:00 chores/clean-up (this can be a game!)
  • 6:00 - 7:00 dinner
  • 7:00 - 7:30 bath and reading
  • 7:30 - 8:00 bed

Some tips for working from home with kids before getting to actual work:

  • Set up a functional workspace, and check out this simple advice by Timo Zimmerman
  • Prepare meals and snacks for yourself and the kids ahead of time, so you don't have to cook midday
  • Involve the kids: If your kids are old enough, involve them in cooking, doing chores, coming up with ideas for activities, and being a contributor to the household

But how do you stay productive at home if you never did this? It's all about psychology. We're human beings, after all, and we tend to make mistakes.

A tiny mistake can lead to a huge loss.

If WFH is a new thing for you, chances are you won't be as productive as in the well-known environment.

You may get the largest monitor, a great chair and a large desk.

But something feels just not right (even if kids are busy and you're left alone).

It's hard to concentrate on work, you procrastinate and find yourself looking into the window instead of making a new cold call.

It doesn't mean WFH is not for you, and in no way, you shouldn't blame yourself for the lack of productivity.
It's just the way our brain works.

When we're put in a new environment or a new group, we have to build new neural connections to put things on track.

Probably you heard of the four phases of teamwork: storming, norming, forming, performing. It's the same, but the team consists only of you (and kids, of course).

Just embrace the thing that you're not productive today. Do not blame yourself do not strive to work until midnight do nothing about it.

Continue the work and enjoy it. Tomorrow it will be better.

Gas continues to occupy continuously the whole of the space in which it is placed.

The same thing happens to work when working from home. If your kids have their schedule, you'd better have yours as well (and they're aligned).

Without a conscious decision when and how you work, it can become a mess very quickly.

Well, it sounds like an obvious thing, and you decide to focus on that tomorrow.

Of course, you have A LOT of work today, and spending time on such thing is a waste of time.

I bet in a week, or so you find yourself in the mixed flow of working, taking care of kids, video calls, checking emails without a minute to pause and enjoy life. Ouch.

Think of WFH as a complex project you approach with the team of you. There is a Remote Work Canvas to help you with that.

When you have an important project at work, I'm sure you get together with a team and plan actions ahead.

WFH requires the same approach, especially when you have kids at home who don't really understand that you're working and not just sitting at the table.

Take some time before work to think about your wfh day and plan it well. It will pay off.

What have you just thought of?

For you, it could be Apple, Inc., and for me, it could be a green apple I like.

People are so different, and even though we may use the same words, we tend to interpret them differently.

The thing is, you may not notice it when communicating face to face. You tune to a person verbally and understand her better compared to Skype -> Slack -> email.

The cost of poor communication at work is billions of dollars annually.

And it becomes worse when working from home. That's why there is no such thing as overcommunicating when working from home.

It applies to all your communications: voice, video, text.

Make sure you provide enough information and repeat crucial details over again. It will help you avoid falling off the track.

By the way, you can use this principle the other way around.

When you discuss something with team members, ask more questions and let them provide extensive information about the projects you are working on (including text).

It will help you understand them better and do what they exactly want from you.

When we're in the same room with a person, we can understand their feelings.

It's quite an important skill at work.

This way, we understand misalignment, demotivation, neglection, and other things that may later collapse your plans.

When you replace face to face interactions with video calls (or even worse with messages on Slack), a significant part of the information is lost.

You still exchange using words, but emotions somehow become hidden.

Thus, it's crucial paying attention not only to the words but also to the emotional part of the communication when working from home.

Well, I don't mean you may face misalignment on a second day WFH.

But, the more time you spend at home, the more untold things may arise between you and folks across the monitor.

Your goal is to understand how the person feels beside the working tasks. You can do that by talking about things not related to work, by asking questions about their tasks, etc.

On the other hand, when communicating via text, you may add emotions (yours, actually) to the messages.

Is that like "Okay, I'm fed up with that, but if you're asking, I will do that for you" or maybe it's close to "Sure thing, not a problem. I've got time and can do that for you"?

The answer: you never know until you talk more (ideally via voice/video).

When you're caught up with emotions yelling at you after getting a message on Slack, ask yourself, "Is it exactly what a person is conveying, or is it what I think about it?"

Susan Feniger

Susan Feniger is well known to Angeleno’s as one half of the popular "Too Hot Tamales" along with her longtime business partner Mary Sue Milliken. Almost 30 years ago, the two chefs opened CITY restaurant, becoming an instant success story. Next came Border Grill in Santa Monica, California and Mandalay Bay Resort & Casino in Las Vegas, and then the Latin themed Ciudad in downtown Los Angeles and the Border Grill Truck. With the opening of Susan Feniger’s STREET in Hollywood in 2009, the celebrated chef launched her first solo venture. Feniger’s dream of creating a unique restaurant inspired by the authentic flavors of street food was fulfilled, creating a spontaneous love story enjoyed by foodies and the media alike. A veteran of 396 episodes of "Too Hot Tamales" and "Tamales World Tour" series, Feniger also co-authored five cookbooks with Milliken--City Cuisine, Mesa Mexicana, Cantina, Cooking with Too Hot Tamales, and Mexican Cooking for Dummies. She has been on the board of the Scleroderma Research Foundation for 17 years, spearheading a mission to find a cure for scleroderma, a life-threatening and degenerative illness, by funding and facilitating the most promising, highest quality research, as well as placing the disease and the need for a cure in the public eye. Feniger also serves on the board of the L.A. Gay & Lesbian Center.

Curtis Stone

Curtis Stone

Curtis Stone ( is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself. Curtis is recognized around the globe for his ability to help home cooks find confidence in the kitchen with delicious, doable recipes and easy cooking techniques.

Born in Melbourne, Australia, Curtis first found his passion for food whilst watching his grandmother make her legendary fudge and his mother roast her perfect pork crackling. He quickly learnt to appreciate the beauty of creating -- and eating -- homemade food and cherished the way it brought people together. That early lesson would ultimately become Curtis' ethos and the foundation of his culinary career.

After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, at Café Royal, Mirabelle. and the highly revered Quo Vadis.

Curtis opened a multi-functional culinary headquarters in Beverly Hills in January 2014, featuring a test kitchen and his dream, little restaurant, Maude (

While living in London, Curtis appeared in several UK cooking shows before catching the eye of television producers in Australia. At the age of 27, he became the star of a new cooking series called Surfing the Menu. It was an international hit that led to his first American show, TLC’s Take Home Chef in 2006 -- the same year the blondhaired, blue-eyed young gun was named one of People magazine's Sexiest Men Alive. Curtis broke into US primetime network television with appearances on NBC's Celebrity Apprentice, America's Next Great Restaurant and The Biggest Loser. In 2012, Curtis co-hosted Bravo’s Around the World in 80 Plates and reprised his role as host of the network's popular culinary competition Top Chef Masters, which returned for a fifth season in 2013. In addition to this, Curtis is host of the new edition of the Top Chef franchise, Top Chef Duels, scheduled to air this summer. As a frequent guest since ABC’s The Chew's launch in September 2011, Curtis officially joined the ensemble cast as a regular guest co-host in November 2013.

As the author of five cookbooks, Curtis has shared his culinary know-how with readers around the globe. Surfing the Menu and Surfing the Menu Again (ABC Books 2004, 2005), penned with his friend and fellow Aussie chef Ben O’Donoghue, were followed by Cooking with Curtis (Pavilion 2005), a solo effort that celebrated seasonal fare and brought his chef's expertise down-to-earth for the home cook. Setting out to prove that good food doesn't need to be fussy, Curtis then released Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood (Clarkson Potter 2009).

Curtis launched his fifth cookbook, a New York Times best-seller: What's For Dinner?: Recipes for a Busy Life in April 2013 (Ballantine). His sixth cookbook is set for release in April 2015. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis. His debut column was published in the October 2013 issue.

Curtis developed Kitchen Solutions, a line of sleek and functional cookware, in 2007 after spending thousands of hours with home cooks in their own kitchens. The goal is to bring confidence to the kitchen with tools that help make cooking inspired and effortless. The first chef to debut an eponymous product line at Williams-Sonoma, Curtis has expanded the range to include close to 250 items, which in addition to Williams-Sonoma are available at HSN, Bloomingdales, Dillard's, Chef's Catalog, Belk and fine specialty retailers throughout the US, Canada, Mexico, Australia, Singapore and Belgium.

Curtis' restaurant Maude ( is the culmination of all his life and career experiences captured into an intimate setting. Curtis always dreamed of opening his own restaurant so when the perfect space in Beverly Hills became available, he jumped at the chance to make it his own. Curtis' passion project Maude, named after his grandmother, offers a market driven, prix-fixe monthly menu designed to create an intimate chef's table experience for the entire dining room, where every seat is within a comfortable distance to the open kitchen. Each month a single ingredient inspires a menu of nine tasting plates, and this celebrated ingredient is creatively woven, to varying degrees, through each course.

Curtis has fostered long-term relationships with charities around the world, including Feeding America in the US and Cottage by the Sea and Make-A-Wish in Australia. He currently lives in Los Angeles with his wife, actress Lindsay Price, two-year-old son, Hudson, and golden retriever Sully. In his spare time he enjoys hiking, gardening, surfing -- and cooking. For Curtis, cooking always brings fun. "There really is no better gift than a home-cooked meal and enjoying a good laugh around the table."

Gail Simmons

Gail Simmons

Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show’s inception in 2006, she has lent her extensive expertise as permanent judge on Bravo’s Emmy-winning series Top Chef, currently in its 18th season. She is also the host of the upcoming series Top Chef Amateurs, giving talented home cooks the opportunity of a lifetime to test their skills in the illustrious Top Chef kitchen. A familiar face in the Top Chef franchise, she served as head critic on Top Chef Masters, hosted Top Chef Just Desserts and was a judge on Universal Kids’ Top Chef Jr. Gail hosts Iron Chef Canada and was co-host of The Feed on FYI.

Her first cookbook, Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, was released by Grand Central Publishing in October 2017. Nominated for an IACP award for Best General Cookbook, it features accessible recipes and smart techniques inspired by Gail’s world travels. Gail’s first book, a memoir titled Talking With My Mouth Full, was published by Hyperion in February 2012.

From 2004 to 2019 Gail was Special Projects Director at Food & Wine magazine. During her tenure she wrote a monthly column, helped create the video series #FWCooks and worked closely with the country’s top culinary talent on events and chef-related initiatives, including overseeing the annual F&W Classic in Aspen, America’s premier culinary event. Prior to working at Food & Wine, Gail was the special events manager for Chef Daniel Boulud’s restaurant empire.

Born and raised in Toronto, Canada, Gail moved to New York City in 1999 to attend culinary school at what is now the Institute of Culinary Education. She then trained in the kitchens of legendary Le Cirque 2000 and groundbreaking Vong restaurants and worked as the assistant to Vogue's esteemed food critic, Jeffrey Steingarten.

In 2014, Gail and her business partner Samantha Hanks, founded Bumble Pie Productions, an original content company dedicated to discovering and promoting new female voices in the food and lifestyle space. Their first series, Star Plates—a collaboration with Drew Barrymore’s Flower Films and Authentic Entertainment—premiered in Fall 2016 on the Food Network.

In addition, Gail is a weekly contributor to The Dish On Oz and makes frequent appearances on NBC’s TODAY, ABC’s Good Morning America, and the Rachael Ray Show, among others. She has been featured in publications such as People, New York Magazine, Travel + Leisure, Conde Nast Traveler, GQ, Entertainment Weekly, US Weekly, Los Angeles Times, and was named the #1 Reality TV Judge in America by the New York Post.

In February 2013, Gail was appointed Entrepreneur-in-Residence at Babson College, a mentoring role where she works with student entrepreneurs, helping them develop food-related social enterprises. In April 2016, she received the Award of Excellence by Spoons Across America, a non-profit organization dedicated to educating children about the benefits of healthy eating. She is an active board member and supporter of City Harvest, Hot Bread Kitchen, Common Threads, and the Institute of Culinary Education.

Gail currently lives in New York City with her husband, Jeremy and their children, Dahlia and Kole.

Francis Lam

Francis Lam

Francis Lam returns to the Critics’ Table for the fifth season of Top Chef Masters. He is Editor-at-Large at Clarkson Potter, and previously, was Features Editor at Gilt Taste, which was awarded six IACP awards and four James Beard award nominations in its first two years. His own writing has been nominated for a James Beard award and three IACP awards, winning one, but he knows all this talk of awards is a little tacky. In past lives, he was a senior writer at, a contributing editor at Gourmet magazine (RIP), and his work has appeared in the 2006-2012 editions of Best Food Writing. He believes that, in professional football, that would count as a dynasty in ancient China, not so much. Lam resides in New York City.

James Oseland

James Oseland

James Oseland is thrilled to be returning for his fifth season of Top Chef Masters. He is the editor-in-chief of Saveur, America’s most critically-acclaimed food magazine. Under his editorship, the magazine has won more than more than 40 awards, including numerous James Beard journalism awards, and three from the American Society of Magazine Editors. His 2006 book, Cradle of Flavor, a memoir with recipes about his time living in Southeast Asia, was named one of the best books of that year by Time Asia, The New York Times, and Good Morning America and went on to win awards from the James Beard Foundation and the International Association of Culinary Professionals. He is the also the editor of Saveur’s cookbooks, including Saveur: The New Comfort Food, published in 2011, and The Way We Cook. He is on the board of the directors of the American Society of Magazine Editors and is the editor of the forthcoming Lonely Planet writing anthology A Fork In the Road. He is writing Jimmy Neurosis, a memoir of his punk rock youth in the 1970s, for Ecco Press, a Harper Collins imprint. Additionally, he has lectured at the Asia Society, Slow Food Nation, and the Culinary Institute of America’s Worlds of Flavor conference. He was previously an editor at Vogue, Organic Style, Sassy, the Village Voice, and Mademoiselle, and holds degrees in photography and film studies from the San Francisco Art Institute. Born in Mountain View, California, in 1963, James has lived in India and Indonesia and now lives in New York City with his husband, Daniel. His favorite foods are char kuey teow (Malaysian stir-fried rice noodles with shrimp and chile paste) and milk chocolate bars. Though he is very picky about the food he eats, he will consume anything and usually enjoy it very much.

Lesley Suter

Lesley Suter

Joining the Critics’ Table for Top Chef Masters Season 5, Lesley Suter oversees all dining and food coverage for Los Angeles magazine. In May 2012, Suter took home a James Beard Award, the first ever awarded for food coverage in a general-interest publication. She has lent her culinary know-how to national publications including Saveur and Conde Nast Traveler and has appeared on a number of television and radio programs, including a recurring guest spot on KCRW’s Good Food. She began her career as an Associate Editor at the music magazine Filter and later served as Editor-In-Chief of the alternative weekly newspaper L.A. Alternative. Suter’s food coverage has garnered national recognition in the form of several National Magazine and James Beard Award nominations. She currently resides in the hilly Los Angeles neighborhood of Glassell Park, where she shares a home with her husband Michael, two troublesome felines, and a backyard fruit and vegetable garden—which, if it weren’t for her neighbor, she’d likely have killed by now.

Ruth Reichl

Ruth Reichl

Ruth Reichl, author of Delicious!, a novel that will be released by Random House in the fall, returns as a critic for Season 5 of Top Chef Masters. She was Editor in Chief of Gourmet magazine from 1999 to 2009. Before that, she was the restaurant critic of both The New York Times and the Los Angeles Times, where she was also named food editor. As chef and co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California.

Ms. Reichl began writing about food in 1972, when she published Mmmmm: A Feastiary. Since then, she has authored the best-selling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally, which have been translated into 20 languages, and The Gourmet Cookbook. She is also the executive producer of Garlic and Sapphires, a Fox 2000 film based on her memoirs to be directed by Paul Feig, and host of Gourmet’s Adventures with Ruth, a 10-episode public television series which began airing in October 2009.

Ms. Reichl has been honored with six James Beard Awards. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in New York City with her husband, Michael Singer, a television news producer.

Bryan Voltaggio

Bryan Voltaggio

Current Residency: Frederick, MD
Occupation: Executive Chef/Partner of VOLT, Family Meal, STRFSH, Voltaggio Bros. Steak House, ESTUARY

Two-time runner up Bryan Voltaggio is the only chef who has competed on Top Chef (Season Six: Las Vegas) and Top Chef Masters (Season 5). He is back for Season 17 All Stars LA to prove that he has what it takes to bring home the title. A Maryland native and James Beard Foundation Award finalist, Bryan is the executive chef and owner of VOLT, Family Meal, and has three additional restaurants with his brother Michael including Estuary, Voltaggio Brothers Steak House and STRFSH. After graduating from the Culinary Institute of America, Bryan was a cook at Aureole where he met his mentor chef Charlie Palmer. He later was a stagier at Pic, a three-star Michelin restaurant in Valence, France, before reuniting as executive chef at Charlie Palmer Steak in Washington, D.C. After working for Charlie Palmer for almost 10 years, he set out on his own opening Volt in 2008, followed by Family Meal in 2012. His latest project, Estuary, opened in March of 2019 and is the third restaurant he opened with his brother Michael. He has also released two cookbooks Home: Recipes to Cook with Family and Friends and VOLT.Ink, the latter which he co-authored with his brother Michael. As a father and chef, Bryan is a passionate philanthropist and has helped raise over one million dollars working with Chefs Cycle and No Kid Hungry to end childhood hunger. He lives with his wife Jennifer and three children in his hometown of Frederick, MD.

David Burke

David Burke

Blurring the lines between chef, artist, entrepreneur and inventor, David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a thirty-year career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques. His passion for food and for the restaurant industry shows no signs of slowing down.

Burke graduated from the Culinary Institute of America and soon thereafter traveled to France where he completed several stages with notable chefs such as Pierre Troisgros, Georges Blanc and Gaston Lenôtre. Burke's mastery of French culinary technique was confirmed when, at age 26, he won France's coveted Meilleurs Ouvriers de France Diplome d'Honneur for unparalleled skill and creativity with his native cuisine. Burke returned to the U.S. as a sous chef for Waldy Malouf at La Cremaillere and then for Charlie Palmer at The River Café, where he ascended to executive chef and earned three stars from The New York Times.

In 1992, Burke opened the Park Avenue Café with Smith & Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith & Wollensky Restaurant Group. Burke has been honored with Japan's Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA's August Escoffier Award. Nation's Restaurant News named Burke one of the 50 Top R&D Culinarians and Time Out New York honored him as the "Best Culinary Prankster" in 2003. In May 2009, Burke was inducted into the Who's Who of Food & Beverage in America by the James Beard Foundation. In that same month, he also won the distinctive Menu Masters award from Nation's Restaurant News, naming him one of the nation"s most celebrated culinary innovators.

In February 2012, Burke was honored by the culinary school at Johnson & Wales University with the Distinguished Visiting Chef Award, which is given to the world's most influential and celebrated chefs. In November 2012, he was named Restaurateur of the Year by the New Jersey Restaurant Association. In the same month, he was honored with a Concierge Choice Award, celebrating the best in New York City hospitality, winning the best chef award. In 2013, Burke was nominated to "Best Chefs America," a new benchmark in American cooking whereby chefs name the peers who are the most inspiring and impressive in the business. In 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the "Coolest Multiconcept Companies in the Land." The article highlights restaurant corporations with an enviable business concept that others can't wait to replicate. In addition, it cites the numerous incarnations of Chef Burke's creative vision, from David Burke Townhouse to David Burke Fishtail, from Burke in the Box to David Burke's Primehouse.

Chef Burke's vast talents have been showcased recently on television, including season two of Top Chef Masters, a guest spot on the Every Day with Rachael Ray show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloomberg's small-business television series The Mentor. In 2013, he returned to season five of Top Chef Masters.

Burke's visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Most recently, he was invited to join the Holland America Line Culinary Council alongside renowned international chefs Jonnie Boer, Marcus Samuelsson, Jacques Torres, Charlie Trotter and Elizabeth Falkner. In this capacity, Burke will consult on the cruise line's culinary initiatives, including the Culinary Arts Center enrichment program, and provide signature recipes which will be featured on all 15 ships. In 2003, Burke teamed up with Donatella Arpaia to open davidburke & donatella (now known as David Burke Townhouse, of which he has sole ownership). In 2005 came David Burke at Bloomingdale's, a dual-concept restaurant offering both a full service Burke Bar Café on one side and a Burke in the Box eat-in concept on the other.

In 2006 Burke opened up David Burke’s Primehouse in The James Hotel Chicago. His restaurant collection continued to grow that same year when he purchased culinary career began under founders Markus and Hubert Peter. His next ventures included David Burke Prime at Foxwoods Resort Casino in Connecticut and David Burke Fishtail in Manhattan, both of which opened in 2008. In February 2011, he opened David Burke Kitchen at The James Hotel New York in SoHo, bringing his signature whimsical style to downtown Manhattan.

In 2013, Burke made great strides in expanding his restaurant empire and enhancing his partnerships with other reputable companies. In the summer of 2013, he opened Burke's Bacon Bar in the James Hotel Chicago, a high-end sandwich and "to-go" concept featuring artisan and top-notch bacons from around the country. BBB features Burke's signature "Handwiches" -- palm-sized sandwiches packed with creative combinations of fresh ingredients -- as well as salads and sweets, all featuring bacon, in some form, as an ingredient. In 2014, Burke will bring his SoHo concept, David Burke Kitchen, which features modern takes on farmhouse cuisine, to the ski resort town of Aspen, Colorado.

During his tenure at The River Café, Burke began experimenting with interesting ingredients and cooking techniques. His first culinary innovations, including Pastrami Salmon (now available through Acme Smoked Fist), flavored oils and tuna tartare, revolutionized gastronomic technique. During his 12-year period at the Park Avenue Café, Burke created GourmetPops, ready-to-serve cheesecake lollipops. His Can o' Cake concept, where cake is mixed, baked and eaten from a portable tin, is used throughout his restaurants. Most recently, he teamed with 12NtM to create two non-alcoholic sparkling beverages, available in gourmet retailers such as Whole Foods and at his New York locations. Additionally, Burke is actively involved with culinology, an approach to food that blends the culinary arts and food technology. To that end, he is the chief culinary advisor to the Skinny Eats line of flavor-enhancing produtts.

In 2011, Burke received the ultimate honor presented to inventors: a United States patent. It was awarded to him for the unique process by which he uses pink Himalayan salt to dry-age his steaks. Burke lines the walls of his dry-aging room with brickes of the alt, which imparts a subtle flavor to the beef and renders it incredibly tender. Burke's steaks can be dry-aged for anywhere from 28 to 55, 75, or even as long as 100 days using this process.

Burke's first cookbook, Cooking with David Burke, and his second, David Burke's New American Classics launched in April 2006. He is currently working on his third book, due out in 2015.

Watch the video: Pub Fosterhjem: A child has nothing to eat at school (December 2021).