Posts tagged with "chef"

Worldly Old Fashioned illustration by Heather Skovlund (Photo Credit: Robert Flicker) for 360 Magazine

Bellagio’s Petrossian Bar

Bellagio’s Petrossian Bar in Las Vegas Debuts Caviar and Cocktails for the Modern Traveler

Caviar Tacos, “Worldly” Old Fashioned, and cocktail pairings highlight new experience from The Strip’s most iconic lobby bar

Caviar Tacos and captivating cocktail pairings take center stage at Petrossian Bar’s new epicurean experience at Bellagio Resort & Casino. Along with live piano sounds and views of Dale Chihuly’s “Fiori di Como” over the resort’s bustling lobby, the legendary bar’s evolved menu blends signature components of Las Vegas’ culinary scene with extravagant ingredients to create an approachable way to indulge in the world’s finest spirits and caviar.

“Petrossian Bar has long been heralded as an iconic people-watching destination featuring exceptional caviar, high-end spirits, and tea service,” said Bellagio Executive Chef Wesley Holton. “We took those core elements and world-renowned offerings, then infused them with modern concepts for an engaging lobby bar experience that cannot be found anywhere else.”

A Glimpse into Petrossian Bar’s New Menu

Signature Sips

  • Worldly Old Fashioned: A glass globe transports an international Old Fashioned tableside with Yamazaki 12-Year Japanese Whisky, WhistlePig 10-Year Whiskey, Craigelliache 13-Year Scotch, Demerara Syrup and Angostura Bitters.
  • Poof!: Encapsulated in a glass of smoke is an exquisite cocktail-pairing experience. Once the smoke dissipates, Poof! reveals a concoction of Bulliet Rye Whiskey, Copper & King Apple Brandy and Carpano Antica Sweet Vermouth sitting side-by-side with Duck Confit Croquettes for a smoky and surprising delight to be enjoyed together.
  • The Bellagio Martini: Exuding elegance with a beautifully shaped ice sphere at the center of the glass, this quintessential vodka-based martini features lemon essence for a splash of citrus to pair with the lavish and edible Ossetra Caviar Cigar.

Caviar Creations

  • Caviar Taco: One of the planet’s most opulent and scrumptious tacos features a thin and crispy potato shell filled with layered flavors of Hamachi, lemon, chives and olive oil and then topped with Daurenkie caviar.
  • Caviar Pie: Crème fraiche and brown butter filling upon a flaky crust create a savory tart garnished with green apples, lemons, and flowers to complement the caviar in this indulgent pie.
  • Dark Chocolate Caviar: Petrossian Bar’s delectable dessert mimics caviar service through dark chocolate “pearls” presented with Meyer lemon gelee, fresh citrus supremes, Rose champagne sorbet and vanilla chantilly.

In addition to these new signature cocktails and decadent dishes, Petrossian Bar offers an elevated Afternoon Tea experience from 1 p.m. – 4 p.m. on Saturday and Sunday. The experience includes freshly baked scones, flavorful desserts, and choice of tea.

Reservations are required at Petrossian Bar. Visit Bellagio online for more information. 

Worldly Old Fashioned
Worldly Old Fashioned
Photo Credit: Robert Flicker
Cigar Caviar
Cigar Caviar
Photo Credit: Robert Flicker
Poof!
Poof!
Photo Credit: Robert Flicker
Mighty Sesame Sauce illustration by Heather Skovlund for 360 Magazine

Mighty Sesame Harissa Tahini

NEW MIGHTY SESAME HARISSA TAHINI PUTS A SPICY SPIN ON A CONSUMER FAVORITE

Mighty Sesame Co. Adds a Bold New Variation to its Popular Squeeze & Serve Line

Mighty Sesame Co., the maker of all-natural, squeeze-and-serve tahini, is upping the tahini game with the first-ever harissa flavored tahini on the market.

Tahini continues to trend globally as consumers and chefs discover new ways to use the creamy, nutrient-rich condiment. With the rollout of Mighty Sesame Harissa Tahini, it’s easier than ever to add extra zip to everything from dressings and dips to meat and veggies.

The sesame experts make their tahini from the finest Ethiopian sesame seeds and serve it up in shake-and-squeeze bottles—the first tahini packaging of its kind in the U.S.—for maximum convenience. The new variety contains a blend of 100% natural harissa spices for a distinctively aromatic, roasted-chile pepper flavor profile with a kick.

Mighty Sesame’s Chef Gregg is available to whip up a great Mom’s Day brunch recipe.  See him in action on this YouTube video.

Like all Mighty Sesame tahinis, the Harissa variety is ready to use with just a shake and a squeeze, no stirring required. It is packed with protein and contains 260mg of calcium per serving. Organic, vegan, gluten- and dairy-free, kosher, and halal, it’s a 100% guilt-free option for everyone.

The original Mighty Sesame Organic Squeezable Tahini, introduced in 2018 and was anointed The Best Tahini You Can Buy, by Epicurious Magazine.

Mighty Sesame Harissa Tahini comes in 10.9 oz / Master Pack of 8 bottles with an MSRP $4.99 per 10.9 oz. bottle. Mighty Sesame is distributed by Kayco, headquartered in Bayonne, NJ.

About Kayco Beyond

Kayco is one of the largest manufacturers and suppliers of specialty and kosher foods. Kayco Beyond Division sources and distributes new products to the general market beyond kosher to meet the demands of consumers looking for optional products that are healthful, convenient, or for restricted diets and lifestyles. These brands include Dorot Gardens, Absolutely Gluten Free, Beetology, Mighty Sesame, Tuscanini Foods, and new Wonder Melon.

Kia Damon illustration by Heather Skovlund for 360 Magazine

Chef Kia Damon: Culinary Compassion In The Kitchen

By: Emily Bunn

This Women’s History Month, 360 Magazine sat down with Chef Kia Damon. Kia is the founder of Kia Feeds The People (KFTTP) and is a cofounder of Auxilio, both of which are non-profits aimed at combating food apartheid. We dished with Kia on how she discovered her passion for cooking, pathways towards increased Black and QTPOC representation in the culinary industry, and her upcoming video release with EFFEN Vodka and Queer Foods, which can be viewed here.

When did you first begin cooking? When did you realize you wanted to pursue it professionally?

“I started cooking in my early preteens. I have younger brothers as well, so once we were too old for day care, I had to step up as the older sibling to make sure we ate, especially more so during the summertime because I have working parents. But, it wasn’t until some years later when I started cooking independently for my own health reasons that I truly saw my strengths in cooking and realized that cooking professionally wasn’t a world that was so far away for me, that it was actually extremely attainable and extremely real. So I took the plunge, and to this day some of my family’s still very surprised, because I was definitely burning pots of rice, and they were like ‘this girl has no talents for the kitchen.’ Now I’m cooking and they still can’t believe it.”

We all know foods brings communities together. Are there any experiences you’ve had with community members through Kia Feeds The People that have stuck with you?

Yes! Honestly, the most connective part was before I even started cooking with KFTTP people when I was looking for guidance from a lot of my friends in the cooking community. Because KFTTP was birthed in a really tumultuous time, I felt like I couldn’t quite gather my thoughts and my feelings. I just felt so emotionally charged and stunted that I felt like I couldn’t even work or think or move because I felt so emotional about everything. But being able to lean into my friends and my chosen family who see me for who I am, who know me intimately and know my heart, they were able to guide me to where I am now and toward my mission for KFTTP. I’m super grateful. These are people that I’ve been able to cook with before, these are people that I’ve literally eaten with before–we’ve shared food out of deli containers at 3am–I’m very grateful for them. And I definitely could not have got to this place without them.”

Are you looking to expand KFTPP outside of Brooklyn, or just focus on this specific community?

“Because I am a Sagittarius, I definitely am looking to expand and looking to grow. I definitely have to make sure I build and flesh KFTTP out as much as possible in Brooklyn before I start thinking about moving other places. But I do have visions, not necessarily to just expand Kia Feeds The People, but to collaborate with other mutual aid organizations and non-profits that already exist in other cities, so that I can support them and [they] have more coverage where they are. I’m not the only one who’s doing this kind of work and it is definitely a collaborative, lifelong mission, so I want to lend hands to the people who are already in this game.”

What do you think is the biggest obstacle facing overcoming food apartheid?

Personally I think the biggest obstacle is still convincing people that it exists, because we live in such a individualistic world. If something doesn’t affect the next person, then they’re more likely to ignore it, you know. That’s why I think COVID really shook things up, because a lot of us were collectively put on our butts. you know. We’re like “whoa, wait a minute, is this one thing that is really proactively affecting us.” But regarding food apartheid, a lot of people are still familiar with it in terms of a “food desert.” Food desert is a word that’s been used for many years to describe this situation, and a “desert” implies that it is natural, because the world naturally created deserts. When you apply “food desert” to that idea, it implies that this place without food, this place without access to meals, is natural and that’s just the way that it’s supposed to be. But it’s completely unnatural, it’s completely systematic, and [after recognizing that] then we can start looking at it as something that is created by is created by systems. Then, we can put some realness to it and find how all of us are truly affected by them. So I think right now, it’s making sure people know what food apartheid is, and that it actually exists.”

Do you have a favorite meal or cocktail to prepare when you’re bringing family or friends together?

“My favorite meal is red beans and rice. I love a good pot of Louisiana-style red beans and rice, because honestly that–with some corn bread on top and so hot sauce– that really is the whole meal. You think you would need something else on the side but that’s really it. It’s so fulfilling, it’s so delicious, and I definitely try to bring it out when I get to be with my friends and family.”

The culinary world is a male-dominated industry. How can the culinary industry work to become more diverse, and have more Black, QTPOC chefs?

“I think it’s a starts with actually investing in the lives and careers of these black/brown/trans/ LGBTQ chefs because they exist. I know they exist because they’re my friends. And what happens is that maybe they’re put in positions of leadership or maybe not, but they’re they’re not given the same care, support or investment in their skills and education and their needs. You could put someone in a line chef position or position of leadership or whatever, but if there’s no follow through to make sure that they have what they need to be supported in those positions, they’re usually set up for failure, or set up to be harmed in some way. Or maybe a small business that’s LGBTQ or Black has a good profile, [but they may not be] getting access to grants or money. You have to have the follow through. It’s not that we don’t exist, it’s that we’re not properly supported when we are put at the forefront. That’s when it gets tricky and that’s when we’re left open to harm and failure.”

What are you most excited about regarding this video release with Queer Foods and EFFEN Vodka?

“I’m very excited for mom to see it first of all, I love my mommy and she is my number one fan. And she’s a Gemini, so I’m always looking for her approval. But I’m also excited to get to Kia Feeds The People and Queer Stories in front of the world. I feel like we can’t tell enough queer stories, there’s always someone’s story out there. Even though there’s this myth out there that there’s already enough representation, or that maybe it’s too much to keep talking about queer people, that’s actually far from the truth. I’m proud and honored that EFFEN Vodka wants to support what I’m doing and wants to get my story out there. My story is the story of a lot of other Black and brown and trans people’s stories, and it also feels good to partner with someone who sees me and wants to invest in my story and invest in supporting other diverse artists, both in their representation and practice. It just feels good to be seen, and I’m excited for everyone else to see me and to be seen. Just look! Everyone just look! I want everyone to look and feel pride in who we are.”

How can readers donate to Kia Feeds The People?

“You can head to my GoFundMe if you’re not in the city, or if you’re in Brooklyn you can come to a pop up. Please donate to my GoFundMe, I have it on my Instagram page. Share it with your friends, let them know what’s up. Or if you are in Bed-Stuy, you can find me at a pop-up– I have a few coming up in April, so I’m going to be all over the place. Come get some food or throw some money, either way I’ll be very grateful.”

To learn more about Kia, visit her website.

Kia’s EFFEN Rosé Vodka Grapefruit Cocktail

Ingredients: 

  • 2 parts EFFEN Rosé vodka
  • 1 oz of lime juice
  • ½ oz of cane syrup
  • 2 or 3 parts grapefruit juice

Mix the grapefruit juice, lime juice, simple syrup, EFFEN Rosé vodka and a spoonful of ice in a cocktail shaker. Stir and taste. Strain into a chilled martini glass and garnish with grapefruit, and thyme. Drink responsibly + enjoy!

Kia’s Gumbo Recipe 

Ingredients

  • 8 oz andouille sausage
  • 1lb Boneless skinless chicken thighs
  • 2 large yellow onions, diced
  • 4 stalks of celery, diced
  • 2 green bell peppers, diced
  • 2 cups sliced okra, fresh or frozen
  • 3 cloves of garlic, minced
  • 1 cup of oil
  • 1 cup AP flour
  • 6 cups chicken stock
  • 4 tbsp Creole seasoning
  • 1 tbsp of fresh thyme
  • 1 tbsp Smoked paprika
  • ½ tbsp Ground sage
  • 1 tbsp Worcestershire sauce
  • Hot sauce to taste
  • Black pepper
  • Kosher salt
  • Fresh parsley

Directions

  • Season the chicken thighs with 2 tablespoons of creole seasoning, salt and pepper. Season well on both sides. Heat a skillet or cast iron to medium heat with enough oil to cover the bottom. When the pan is hot, sear the chicken in batches. Brown the chicken on both sides and set aside. The chicken does not have to be cooked through just yet.
  • In a large pot add the oil and heat to a medium high heat. Add the flour and whisk until it begins to cook. Lower the heat to medium low. Keep whisking the roux over a controlled and steady heat until the flour begins to darken into a deep brown. This takes about 30 minutes, so pace yourself.
  • Turn the heat down on the roux and add in your onion, bell pepper and celery. Stir into the roux, season with a few pinches of salt and sauté until fragrant and translucent. Add in your minced garlic and fresh thyme. Stir for another 2 minutes. Slowly pour in the chicken stock while whisking the roux. Do this part slowly because the roux will begin to thicken. Take your time and continue pouring in the stock until it’s completely incorporated.
  • Bring the pot to a boil, meanwhile slice the sausage in ¼ inch rounds on a slight bias. When the pot begins to boil, reduce to a simmer and add the chicken and sausage. Let the gumbo cook on low for an hour. You want time for the flour taste to cook out.
  • After an hour, add the remaining two tablespoons of creole seasoning, smoked paprika, ground sage and Worcestershire sauce to the pot. Stir and add your sliced okra. Cook for another 10 minutes, add salt and pepper and hot sauce to taste then serve with rice and chopped parsley.
  • Enjoy!

Kia's EFFEN Rosé Vodka Grapefruit Cocktail Photo credit: Solène Michel  Recipe credit: Kia Damon, Kia Feeds The People for use by 360 Magazine

Photo credit: Solène Michel Recipe credit: Kia Damon, Kia Feeds The People

Kia Damon image shot by Elina Street for EFFEN Vodka and Queer Foods for use by 360 Magazine

Photo Credit: Solène Michel 

Kayaking illustration by Heather Skovlund for 360 Magazine

What’s Trending in Tennessee

What’s New, Trending and Blooming this Spring in Tennessee

  • Memphis – Memphis Zoo’s all-new Kangazoo Experience lets you get face-to-face with kangaroos roaming free in the walk-through exhibit. Visitor favorites also include giraffe-feeding, the panda exhibit and Sting Ray Cove.
  • Jackson – Discover what makes Jackson a unique place for music lovers of all backgrounds whether you’re looking for new eclectic sounds, blues and gospel, country music or more with live performances of Jackson’s Hidden Tracks.
  • Nashville – Enjoy premiere shopping, world-class dining, live music and views of downtown at Fifth + Broadway. This 300,000 square foot multi-level mecca is a must-see and home to the National Museum of African American Musicand Assembly Food Hall featuring two dozen restaurants on multiple levels.
  • Columbia – The Mulehouse is a 55,000 square feet new music and event venue located a few blocks from the downtown square, established by country radio personality and broadcaster, Blair Garner.
  • Manchester – A brand new concert series features live, in-person performances in a socially-distanced setting at the Bonnaroo Farm. Concerts on the Farm includes performances by Billy Strings, Jon Pardy, Jameson Rodgers, The Avett Brothers and more.
  • Chattanooga – Grab your thinking caps, maps and don’t forget your mask. Take adventure to the next level. Learn more about Chattanooga’s top attractions and neighborhoods during the Spring Break Safari Scavenger Hunt.
  • Knoxville – Three levels of magical crystal barrooms wait to be discovered in downtown Knoxville. Bernadette’sbarrooms include the Knox County Quartz House, the Amethyst Lounge, and a stunning rooftop of Crystal Gardens.
  • Gatlinburg – Anakeesta will be in full bloom with the launch of Blooms and Tunes featuring colorful nature-themed art installations, live music and a new spring-themed menu at four restaurants in the park.
  • Townsend – The Smoky Mountain Bigfoot Festival Noon-10 p.m. May 22 includes live music, vendors, food trucks, bigfoot competitions, oral histories, 1-mile fun run and more at the Townsend Visitor’s Center.
  • Johnson City – Grab a scavenger hunt clue card online or from a downtown business to search for 15 bronze animal sculptures as part of Wildabout Walkabout Scavenger Hunt from the public library and King Commons Park to Main and Market Streets.

New Restaurants, Breweries and Distilleries

  • Memphis – Renowned chefs Andrew Ticer and Michael Hudman are at it again, this time with their Little Bettie pizza joint inside Wiseacre’s newly opened downtown taproom.
  • Clarksville – The Thirsty Goat is a newer gathering place outside of the city that features a beer garden, artisan coffee shop and oven-fired pizzas.
  • Murfreesboro – Biscuit-based meals made baked fresh daily are at the forefront of Maple Street Biscuit Co. Jams and jellies are also made in-store. Featured on Food Network, The Squawking Goat dish is an all-natural fried chicken breast, fried goat cheese medallion and house-made pepper jelly atop a flaky biscuit.
  • Columbia – Wolf and Scout Coffee Car is located in the Columbia Arts Building serving varieties of coffees and their signature drink, the Wolfhunter.
  • Carthage – Cajun wings, honey BBQ wings, onion rings, fries and delicious sides are on tap at Something 2 Wing About.
  • Farragut – 35 North, located in the heart of Farragut, features the area’s best food trucks, local brews, wine and spirits and features two patios, an outdoor fireplace and a place for gathering.
  • LaFollette – Twin Flame features amazing hot dogs, burgers, wings, catfish, specialty drinks and much more with carry-out and dining room seating available.
  • Wartburg – The MoCo Brewing Project is Morgan County’s latest brewery and coffee shop with signature beers named and influenced by local landmarks. The owners brew beer, coffee and offer flavored coffee and hot chocolate.
  • Sevierville – Tennessee Shine Co.uses family recipes and small-batch distilling, features a tasting bar and Moonshine Tour.
  • Johnson City – Watauga Brewing Company is a three story brewery, restaurant and rooftop bar. Restaurant On 2 combines upscale New American cuisine with Appalachian and southern roots. The chef uses local, seasonal foods in her menu. 

New Attractions and Exhibits

  • Memphis –Visitors can enjoy movie nights and world-renowned musicians in an all-new outdoor setting at The Grove at GPAC.
  • Memphis – Graceland celebrates the 50 anniversary King of Rock ‘n’ Roll meeting then President Richard Nixon with a special pop-up exhibit and artifacts with Dear Mr. President: Elvis and Mr. Nixon.
  • Nashville – Once Upon a Spring at Gaylord Opryland includes a live story time show, art activities, cookie decorating, scavenger hunt, boat rides and other fun programming.
  • Knoxville – Zoo Knoxville’s The ARC (Amphibian and Reptile Conservation Campus), open spring 2021, will showcase the zoo’s pioneering conservation work with these species and feature revolutionary STEM education resources.
  • Johnson City – Paradise Acresis a family farm park with an 18-hole mini-golf course, outdoor laser tag, barn-side drive-in theater and U-Pick produce.

New Hotels & Places to Stay

  • Memphis – Walk the line between southern hospitality, offbeat and elevated cuisine to get a genuine taste of Midtown’s unconventional personality, storied art district and Overton Square at The Memphian, set to open April 2021.
  • Memphis – Hyatt Centric Beale Street Memphis is within walking distance of the city’s famed entertainment district, nestled in a vibrant neighborhood known for lauded music venues, historic landmarks, southern comfort and Memphis-style barbecue.
  • Nashville – W Hotel Nashville is set to take the stage in the heart of the Gulch. Opening spring 2021 with 346 rooms, the new hotel will welcome visitors with curated local tunes, garden-to-glass cocktails and welcoming communal spaces.
  • Pigeon Forge – Pigeon Forge RV Resort along the Little Pigeon River includes 149 RV sites, camping, riverside fishing, illuminated river walk. On-property offerings include on-site concierge services, a pool, and hot tub, playground, picnic pavilion, a dog park, golf cart rentals, a retail store, conference room, gym, and laundry facilities.

New Stores

  • Columbia – Columbia features several new stores including Cope (in the Columbia Arts Building with a variety of trendy plants), family-owned jewelry store Tillis Jewelry on the downtown square and Southern Clutter Boutique with a variety of clothing, accessories, home goods and crafts.
  • Farragut – Euphoric Cheese features cut-to-order cheeses from all around the world, a wide variety of charcuterie items, specialty groceries and a selection of local brews. Items such as chocolate-covered figs, blue cheese stuffed olives, creamed honey and rosemary crackers will make your grazing board memorable.
  • Kingston – That Local Cheeseboard Co.features handcrafted charcuterie boards & boxes, grazing tables, customizable boxes, corporate catering, and gifts and items for special occasions.

Hot/Trending Places for Spring

  • Hornbeak – Vacation while you dine at Blue Bank Fishhouse & Grill at Blue Bank Resort with delicious weekend specials, local craft beer, live music, fire pits, butterfly garden & front row seating to a beautiful sunset on Reelfoot Lake.
  • Alamo – Drive through the 5.5 miles of safari roads in your own car, interact and feed animals at Tennessee Safari Park. After the journey, experience the walk-through zoo, enjoy refreshments at the concessions, the playground area, and the petting zoo.
  • Clarksville – Downtown at Sundown Concerts at Downtown Commons includes free live music the first and third Friday nights May through October. The large urban outdoor park allows space to socially distance with your chairs or blanket.
  • Linden – Experience serenity on the water. Commodore River Adventures offers an uncrowded, individual or small-group, artisan kayaking experience.
  • Nashville – Celebrate spring, warmer weather and longer days with more than 150,000 blooming bulbs and fun seasonal activities during Cheekwood in Bloom.
  • Nashville – Board the General Jackson Showboat, one of Gaylord Opryland’s most popular attractions, for cruises featuring first-class live entertainment, delicious meals and gorgeous views of Nashville.
  • LaFollette – Chapman Hill Winery is a quaint winery with an elegant tasting room nestled in the hills of East Tennessee on the edge of Norris Lake. Bring a lawn chair or blanket for the Vineyard Vibrations live music series.
  • Farragut – Enjoy a stroll through town, a heritage trail, cemetery and educational sites to learn history of the area, pioneer settlements and more through artifacts, photos and stories during the Farragut History Walk.
  • Harriman – Lakeshore Park offers recreation fun for the family and is home to the Gupton Wetlands area, where at least 114 species of birds can be found. Bring bikes, kayaks, fishing poles and enjoy scenery and trails.
  • Lancing – Lilly Hopyard Brewery is tucked away in the woods near the Obed Wild and Scenic River. Warm up around the campfire, watch the game, play corn hole, listen to live music and enjoy the Sauced Frog eatery.
  • Winchester – Stroll with family and friends during Food Truck Fridays at the downtown Farmers Market Pavilion on the Boulevard. Downtown merchants will stay open late on the first Friday of every month.
  • Johnson City – At the 40-acre Tannery Knobs Mountain Bike Park, riders can experience the thrill of off-road riding from the gnarly, rocky downhill of the Black Diamond to smooth dirt paths on the green trails.
  • Pigeon Forge – Explore larger-than-life plant sculptures adorned in half-a-million colorful flower blooms, dance under an Umbrella Sky and indulge in garden-fresh flavors from chefs during Dollywood’s Flower & Food Festival.

Spring Festivals & Events

  • Gatlinburg (March 18-20) – Explore the new Gatlinburg St. Patrick’s Day Celebration complete with traditional Irish music, food, fireworks, and more. The city will be decorated with Shamrock green and feature fireworks show at 10 p.m. Friday at the Space Needle.
  • Bell Buckle (March 20) – The historic town adapts Daffodil Days to include a tree seedling give away, spring bulbs vendors on the square, spring items in stores, and a book signing by beloved former Tennessee Poet Laureate Maggi Vaugn.
  • Chattanooga (March 20-21) – Come see the High Falls flow green during Shamrock City at Rock City featuring Irish food, specialty beer from Chattanooga Brewing Co., bagpipers, pop-up Irish dance performers, and virtual scavenger hunt.
  • Linden (March 26-27) – The Blooming Arts Festival mixes fine arts, local craftsmanship, performances and fantastic local eats. Masks and social distancing recommended. Sanitization stations will be up on Main Street.
  • Pigeon Forge (March 26-28) – Cowboy cooks circle the wagons for the one-of-a-kind outdoor Pigeon Forge Chuck Wagon Cookoff that features chuck wagons–the original food trucks. Attendees can sample the offerings at lunch.
  • Murfreesboro (March 29-April 2) – Looking for a fun and safe way to kick off spring? Stop by the Discovery Center for Mess Fest. Get creative and messy with free outdoor activities such as making oobleck, elephant toothpaste and more.
  • Spring Hill (April 2) – Grammy Award Winner Casting Crowns performs a socially distancing family-friendly drive-in concert 7 p.m. at RippavillaTickets benefit the Well Outreach Food Pantry.
  • Crossville (April 2-June 24) – Cumberland County Playhouse kicks off its 2021 spring season with productions like Clue on Stage, The Savannah Sipping Society, Nothing’s Gonna Stop Us Now and Duck Hunter Shoots Angel.
  • Savannah (April 3) – The 9th Annual Generals Breakfast kicks off at 9 a.m. at Cherry Mansion with an outdoor breakfast, storytelling program and a Q&A by the homeowners. Tickets are $15. Masks and social distancing are encouraged.
  • Murfreesboro (April 23) – Travis Tritt with special guest Frank Foster takes the stage at 7 p.m. at Hop Springs Beer Park. There’s live music every weekend at the family & dog-friendly park with food and a huge selection of craft beers on tap.
  • Harriman (May 1) – The May Day Craft and Antique Fair will have vendors that display handmade crafts, vintage items and antiques, food vendors, live entertainment and classic car show.
  • Granville (May 1) – The Cornbread & Moonshine Festival features whiskey tastings, cornbread tasting, food, music, and craftsmen. Admission is $5. The new Whiskey Decanter Museum also opens with over 3,000 whiskey decanters.
  • Cookeville (May 1) – Cookeville Storyfest 10 a.m. – 5 p.m. in the big tent in Dogwood Park includes headliners Andy Offutt Irwin and Minton Sparks, and an amateur storytelling competition.
  • Tellico Plains (May 1) – The Tellico Trout Festival 10 a.m. – 5 p.m. downtown gathers fishermen, river sports enthusiasts and families for fun, education, food, entertainment and outfitter services.
  • Gatlinburg (May 1-3) – Guests can begin a creative journey in crafts, woodworking, basket weaving, jewelry making and more during Hands on Gatlinburg in the Great Smoky Arts and Crafts Community. Register in advance before workshops sell out.
  • Pigeon Forge (May 5-8) – Textile art and techniques to stitch quilts are on display at Pigeon Forge’s A Mountain Quiltfest. Guests can register for instructional classes. The free quilt exhibit and vendor hall are open from 9 a.m. to 5 p.m. at the LeConte Center.
  • Sweetwater (May 7-8) – Head to Historic Downtown Sweetwater for the Blooms, Bluegrass and BBQ Festival with live music, barbecue competition, vendors, picker’s corner, kids’ zone and fun activities.
  • Smithville (May 8) – Center Hill Lake Fest 4-10 p.m. at The Burlap Room Beer Garden and Dispensary features plenty of space to socially-distance while enjoying food from local food trucks, craft beer and local vendors. Please wear a mask in vendor and restroom lines. Tickets for the kid and pet-friendly event start at $20.
  • Rugby (May 8) – Raise a cup to Queen Victoria during the Queen’s Tea at Historic Rugby. The festive tea will include sandwiches, scones and dessert. Tickets are $22.
  • Wartburg (May 15) – The Tennessee Mountain Laurel Festival is filled with music, food, exhibits, creative arts, crafts, a car show and 24 designated scenic trails 10 a.m. – 5 p.m. around courthouse square.
  • Harriman (May 22-23, May 29-31) – Join a weekend of fun with costume contests, pirate Olympics, treasure hunts, get a picture with a mermaid or scallywag or shop the merchant village for unique treasures at the 5th Annual Tennessee Pirate Fest.
  • Bell Buckle (May 29) – Load up the car and go on an adventure in Historic Bell Buckle geocaching for prizes 9 a.m. – 4 p.m. during the Bell Buckle Car Cache and Pig Bash. Registration information can be found here.
  • Donelson (May-October) – Stock up on fresh fruits and vegetables, shop from local vendors, listen to live music and stroll through the historic grounds of Two Rivers Mansion Fridays 4-7 p.m. during the outdoor Hip Donelson Farmers Market.

For a complete list of what’s happening in Tennessee, visit the calendar on the website.  

Jacob de Neergaar by Hotel d'Angleterre Copenhagen for use by 360 Magazine

Hotel D’Angleterre Appoints Jakob de Neergaard as Head Chef

Chef Jakob de Neergaard to Take the Helm on April 1st

Chef Jakob de Neergaard, one of Denmark’s greatest masters of French cuisine, will lift Marchal at d’Angleterre in Copenhagen to new heights with his enormous knowledge and experience in classic gastronomy, both French and Nordic.

The level of gastronomy in Scandinavia is at an all-time high, especially when it comes to the “new” Nordic cuisine, which for many years has repeatedly put the restaurants of Denmark high on the list of “world’s best.”

The Hotel d’Angleterre has always aimed for the head chef of its gourmet restaurant, Marchal, to have deep roots in French cuisine and, at the same time, have both a love and an understanding of Nordic gastronomy. This is the primary reason the hotel chose the highly experienced and respected Jakob de Neergaard as its new head chef.

Jakob de Neergaard has worked for many years throughout Europe with French cuisine at the highest Michelin level, including at the iconic Ritz Hotel in Paris; at Paris’ three-star Alain Ducasse; and the three-star Restaurant Bruneau in Brussels – alongside one of the world’s most innovative chefs: Jean-Pierre Bruneau.

“Jakob de Neergaard has a special veneration and a huge talent for classic French cuisine,” says Lucas Johansson, General Manager of Hotel d’Angleterre. “And while Marchal will stick to its Nordic roots, we also want to integrate and emphasize the influence of French cuisine; and we are confident that Jakob will lift Marchal to an even higher level.”

Chef de Neergaard has represented Denmark as a judge at the World Championships for Chefs, won the award as “Restaurant of the Year,” and in his nine years as head chef at Denmark’s countryside Søllerød Kro, earned the restaurant its first Michelin star. He is married with two children.

“In my gastronomic life journey, I have never been prouder and more honored than to have been given the opportunity to lead Marchal forward as Head Chef,” says de Neergaard. “Marchal is one of my absolute favorite restaurants and it’s my ambition and determination to cultivate and combine the best of Nordic and French cuisine into unique and beautiful gastronomic harmony.”

When Marchal reopens in the spring, the menu will be redrawn to reflect de Neergaard’s gastronomic vision.

For more information about Marchal and the Hotel d’Angleterre, visit this website.

ABOUT HOTEL D’ANGLETERRE
Located on Copenhagen’s Kongens Nytorv (The King’s Square), Hotel d’Angleterre has long been the city’s address of choice for royalty, statesmen and the illustrious. The d’Angleterre has had an extremely colorful history, from its origins as a restaurant opened in 1755 by Jean Marchal, to its transformation into the d’Angleterre in 1795, the opening of the current building in 1875 and its rebuilding just before World War I. After a short change in ownership, The Remmen Foundation once again re-acquired and closed the storied hotel in 2011. The hotel reopened May 2013, revealing the results of massive remodeling and re-imagining: a lighter and more elegant color palette; 90 spacious rooms & suites (created from the existing 123 rooms); restaurant Marchal helmed by Michelin-rated Jacob de Neergaar; Amazing Space Scandinavian spa; and Balthazar, Denmark’s first Champagne bar.

Groceries by Mina Tocalini for 360 Magazine

TASTING HISTORY COOKBOOK

SIMON & SCHUSTER’S TILLER PRESS TO PUBLISH ‘TASTING HISTORY’ CREATOR AND HOST MAX MILLER’S DEBUT COOKBOOK BASED ON MILLER’S HISTORICAL RECIPE YOUTUBE SHOW

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The Food and History Show Celebrates Its One-Year Anniversary with a Special Episode on the Medieval Dish Cockentrice. Watch Here.

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Simon & Schuster’s Tiller Press announced that it will publish a historical cookbook by Max Miller based on his popular YouTube show, ‘Tasting History. The untitled cookbook, slated for publication in 2022, will feature some of the show’s most popular and unusual ancient recipes.

On ‘Tasting History,’ Miller recreates historical recipes from the Medieval and Renaissance Eras, Ancient Greek and Roman times and beyond, and spotlights traditional foods from around the world. The show’s popularity has exploded since the channel’s inception in February 2020. Amid nationwide stay-at-home-orders, ‘Tasting History’ has amassed over 570K+ subscribers and 23M+ total channel views, with viewers tuning in faithfully each Tuesday for their latest culinary history lesson, and perhaps to catch a glimpse of Max’s beloved feline companions, Jaime and Cersei.

“Here at Tiller Press, we love to discover emerging voices. Max’s voice has exploded with his ‘Tasting History’ show and we are thrilled to translate that voice to the written page, complete with his recreated recipes and the history behind each one,” said Anja Schmidt, Executive Editor, who acquired the title.

As today marks the channel’s one-year anniversary, Max will celebrate in true ‘Tasting History’ fashion with a special episode that will focus on the history behind the legendary medieval dish called Cockentrice, which consists of a suckling pig’s upper body sewn onto the bottom half of a capon. The full episode can be viewed here. 

For more information visit his Youtube and follow Max on Instagram.

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ABOUT SIMON & SCHUSTER

Simon & Schuster, a ViacomCBS Company, is a global leader in general interest publishing, dedicated to providing the best in fiction and nonfiction for readers of all ages, and in all printed, digital and audio formats. Its distinguished roster of authors includes many of the world’s most popular and widely recognized writers, and winners of the most prestigious literary honors and awards. It is home to numerous well-known imprints and divisions such as Simon & Schuster, Scribner, Atria Books, Gallery Books, Tiller Press, Adams Media, Simon & Schuster Children’s Publishing and Simon & Schuster Audio and international companies in Australia, Canada, India and the United Kingdom, and proudly brings the works of its authors to readers in more than 200 countries and territories. For more information visit our website.

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ABOUT ‘TASTING HISTORY’ 

‘Tasting History’ is a food and history show hosted by Max Miller on YouTube that explores the recreation of culinary delights from the Medieval and Renaissance Eras, to Ancient Greek and Roman times, and spotlights traditional foods from around the world. Since the channel’s inception in February 2020, ‘Tasting History’ has garnered over 570K+ channel subscribers, and over 23M+ total views. For more information, visit his Youtube, and follow Max on Instagram and on Twitter. Miller is represented by Jeremy Katz at The Katz Company and Innovative Artists.

Michelin chef article illustration by Kaelen Felix for 360 MAGAZINE

“Top Chef” Season 18

Bravo’s “Top Chef”, produced by Magical Elves, calls Portland, Oregon home for season 18, kicking off with two weeks of supersized premieres starting on Thursday, April 1 from 8:00 – 9:15 pm ET/PT.  This season, a new batch of 15 extremely talented Executive Chefs and restaurant owners, representing a cross-section of kitchens and food around the country, vie for the coveted title bringing their unique skillsets, diversity of cuisines and gamut of flavors.  With Portland as a picturesque backdrop and culinary inspiration, the chefs compete in a variety of challenges including celebrating PDX’s Pan-African cuisine to feeding hundreds of frontline workers and crabbing on the Oregon Coast in a tribute to the culinary icon and Oregonian James Beard.  For a sneak peek, visit Bravo’s website.

The Emmy and James Beard Award-winning series returns with host Padma Lakshmi, head judge Tom Colicchio and Gail Simmons.  For the first time ever, a collection of “Top Chef” all-star winners, finalists and favorites are joining an elite rotating judging and dining panel including Richard Blais, Carrie Baird, Nina Compton, Tiffany Derry, Gregory Gourdet, Melissa King, Kristen Kish, Edward Lee, Kwame Onwuachi, Amar Santana, Dale Talde and Brooke Williamson.   This season also includes appearances by José Andrés, Massimo Bottura, Gabriel Rucker and Alice Waters, as well as “Portlandia” stars Fred Armisen and Carrie Brownstein who stop by “Top Chef” Kitchen for a Quickfire Challenge.

Beginning Thursday, April 8, Bravo’s Emmy-Winning digital companion series “Top Chef: Last Chance Kitchen,” hosted by Tom Colicchio, returns for season ten as the eliminated chefs go head-to-head to try to cook their way back into the competition. Presented byBMW of North America,each week’s episode will be availableon Bravotv.com, On Demand or wherever you stream Bravo’s “Top Chef” at the conclusion of each week’s episode.

Meet the New Cheftestants:

*For more information on the cheftestants, please visit  Bravo’s website.

During a time of extreme hardship in the restaurant industry, these chefs have more on the line than ever before.  From working with foraged mushrooms and picking produce at the famous Hood River Fruit Loop to visiting the Tillamook Creamery, the chefs are tasked with cooking with Oregon’s natural bounty of ingredients.  With Padma, Tom and Gail and a table full of alums to impress, the expectations have never been higher, especially in this year’s unique Restaurant Wars where the teams must perfectly execute on a micro-restaurant concept with a cohesive seven-course tasting menu that rivals the best in the world. To stay in the game, the chefs must cook at their best while contending with a Quickfire using ingredients used on the Oregon Trail and a surf and turf elimination challenge honoring the Confederated Tribes of the Umatilla Indian Reservation. While in the “City of Roses,” the judges definitely don’t hold back their thorns as they narrow it down to find this season’s “Top Chef.”

The winning chef will earn the coveted title of “Top Chef,” $250,000 furnished by S.Pellegrino® Sparkling Natural Mineral Water, a feature in FOOD & WINE magazine and an appearance at the annual FOOD & WINE Classic in Aspen.

Last season, “Top Chef” ranked as 2020’s #1 food show across all of cable, averaging nearly 1 million P18-49 and 1.1 million P25-54.  Additionally, the season was up 42% on Video On Demand/Streaming, all told, it was viewed over 10 million times.  (Food Show: Nielsen, L7, P18-49/P25-54, FY 2020, including food programs across cable, excluding repeats. VOD/Streaming: Rentrak and Adobe Analytics, S17 vs. S16, includes STB, TVE (on+off), dMVPD, and OVD.)

“Top Chef” is produced by the Emmy Award-winning production company Magical Elves with Casey Kriley, Jo Sharon, Doneen Arquines and Hillary Olsen serving as executive producers.

About Magical Elves 

Magical Elves is a leading producer of award-winning, non-fiction content for domestic and international television markets. Known for hits like “Top Chef” (Bravo), “Nailed It!” (Netflix), “Sugar Rush” (Netflix), “Cold Justice” (Oxygen) and “Brain Games” reboot (Nat Geo), Magical Elves is a veteran production company with a long track record of consistently delivering the highest quality programming. Magical Elves is a part of The Tinopolis Group’s portfolio of production companies. For more information, visit www.magicalelves.com.

About Bravo Media

Bravo is the premier lifestyle and entertainment brand that drives cultural conversation around its high-quality, interactive original content across all platforms. The network features a diverse slate of original programming, including Emmy Award-winning “Top Chef” and “Project Runway,” fan-favorites “Vanderpump Rules,” “Below Deck,” “Southern Charm,” and the highly popular “Million Dollar Listing” and “The Real Housewives” franchises. Bravo also boasts the only live late-night talk show on television with the critically acclaimed “Watch What Happens Live with Andy Cohen,” which has become a nightly destination for A-list celebrities. Bravo is part of the NBCUniversal Television and Streaming portfolio, which includes NBCU’s broadcast, cable and streaming platforms: NBC, Bravo, E!, Oxygen, SYFY, Universal Kids, USA Network and Peacock. For more information, visit BravoTV.com.

vegetables by Nicole salazar for 360 magazine

Michelle Obama Encourages Picky Eaters

When I was a small child, I never ate the vegetables I encountered on my dinner plate, preferring instead to kick, scream, whine, and then feed the offending dish to the dog. How different things might’ve been if former First Lady Michelle Obama was the one gently encouraging me to eat my peas, using Muppet-adjacent puppets and her soothing presence! Unfortunately, I had to learn the hard way, but for the children of America who are now currently throwing handfuls of broccoli at their parents in protest, Obama’s new show, Waffles + Mochi, premiering on March 16 on Netflix, is here to save the day.

There’s little information about what this show will entail, beyond the above tweet, which features Michelle Obama cradling a small, winsome mochi in her hand, flanked on either side by an overzealous bee with glasses and some sort of Yeti-thing, whom I presume is Waffles, as it is wearing a scarf and a frozen waffle as an accessory. The show will be produced by Higher Ground, the Obamas’ production company. My assumption is that Waffles + Mochi is a reworked version of Listen to Your Vegetables & Eat Your Parents, which was reported in 2019 as the title of a half-hour children’s show that would take young children and their families around the globe on an adventure that tells us the story of our food.”

Again, we know very little about the show, because all we’re working with here is the former name and then the image of Michelle Obama flanked by Muppet-adjacent puppets, but what I’m hoping is that this culinary adventure will be a spiritual cousin to the earliest seasons of Sesame Street, which were quirky and weird and just as enjoyable to watch now, as an adult, as they were when I was a small child. Children’s television is at its best when it resonates with both children and adults who are lightly stoned.

Please read on in this article in Jezebel. 

Hotel illustration done by Mina Tocalini of 360 MAGAZINE.

Exceptional Chefs at Green Pearls Hotels

Green Pearls hotels can be found all around the globe, with each destination and venue offering uniquely unforgettable experiences. One of the greatest features among the Green Pearls hotels are the exceptional chefs. Below, are some of are favorites.

The Smiling Gecko Project’s The Farmhouse

The Vietnam War and the Khmer Rouge’s reign of terror destroyed large parts of Cambodia’s infrastructure and the population still suffers from poverty and hunger. But, the Smiling Gecko Project enables families to help themselves following the devastation that many Cambodian people face. With the Smiling Gecko, projects have been defined based on four pillars of education, agriculture, handcrafts/production and tourism/gastronomy to aid in the fight against poverty.

The Farmhouse and restaurant are the perfect example of Smiling Gecko project. Built in 2015, the idea was to accommodate tourists and students involved in the project. The Farmhouse offers a sustainable training and employment place for local residents and offers secure jobs with humane working conditions. They are able to earn a living and sustainably support themselves and their families.

One of the success stories of the project is that of chef Mariya Un Noun.

“I garnish my food with love,” says the 30-year-old chef. Her story begins in the slums of Phnom Penh in Cambodia. After only being able to attend 3 years of school growing up, Mariya Un Noun now works as the Executive Chef at the Smiling Gecko Farmhouse.

The mother of two children came to Smiling Gecko in 2014, where she quickly attracted attention with her passion and talent for cooking. Since the opening of the Farmhouse Smiling Gecko restaurant in 2015, Mariya has played a crucial role in the development of the menu. The young Cambodian interprets local specialties in her own creative way.  A partnership with The Farmhouse gives young European chefs the opportunity to work with Mariya in the farmhouse and to bring the soul of Cambodian cuisine to the world.

Dolomites’ Hotel Paradiso Pure.Living

On the other side of the world, in the newly opened 100% holistic vegetarian Hotel Paradiso located on the Seiser Alm, another chef surprises her guests with creativity and skill.

Opened in July 2020 after extensive renovations, Paradiso Pure.Living is the first vegetarian and sustainable hotel on the Seiser Alm, the largest high alpine pasture in Europe which is nestled in the middle of the Dolomites.

The concept is based on the vision of a healthy and sustainable lifestyle. It is the owners’ wish to inspire guests to take ideas home with them and integrate them into their everyday life. The 100% vegetarian cuisine offers a delicious, natural variety and at the same time contributes to the environment. This vision comes to life with chef Federica Scolta.

Born in Abruzzo in 1982, Scolta’s path leads her through Italy after studying international relations. She gained her first experiences in simple Trattorias, but her talent and passion led her to well-known starred restaurants, where she continued to develop her passion and skills.

 “Being vegetarian is a choice for life, it means becoming aware that what we eat is transformed into energy to support our body, soul and spirit.”

At the Hotel Paradiso Pure.Living, Federica, as a chef, follows a 100% vegetarian approach in the knowledge that this concept promotes personal health while reducing the carbon footprint in our fragile environment.

Ocean View illustration done by Mina Tocalini of 360 MAGAZINE.

Florida Mijas Beach

Only 25 kilometres away from Málaga and 20 minutes away from the most populated areas of the Costa de Sol, Florida Mijas Beach—a new complex where the name of the game is enjoyment in each and every one of its corners both day and night—opens its doors in Cala de Mijas. Dining and entertainment come together in 3,000 square metres of floor space comprising a restaurant, terrace, beach club with pool, sun lounge area on the beach and nightclub.

After captivating thousands of visitors in Madrid and Valencia, the Florida brand’s love for Andalusia drove it to search for a location down south where it could offer an all-around experience. Thus, it found the ideal multicultural venue in Mijas, where the group can continue growing and sharing its expertise in organising events, providing leisure activities and superbly catering to a large number of diners. Florida Mijas Beach has been created with a universal vocation: the enjoyment of locals and visitors—whether Spanish or international—alike, groups of friends, family and events.

Chef Iván Cerdeño is the mastermind behind a menu exclusively created for the restaurant based on local, seasonal produce. Awarded one Michelin star for his restaurant Iván Cerdeño-Cigarral del Ángel, the Toledo-born chef is responsible for the Culinary Management of Florida Mijas Beach as part of the Florida Family in its most Mediterranean iteration, offering Spanish cuisine with a refreshing twist through two clearly differentiated menus for the restaurant—more formal and avant-garde—and the beach club—much more informal with finger foods.

Among the dishes created by the chef, it’s worth pointing out the cured and marinated dishes such as salted fish or Salad Olivier with shrimp, dishes featuring the bounty of the land and the sea such as the traditional gazpachuelo from Málaga with salted fish, fried aubergine with rosemary honey from Ronda, fish such as fried whole rubberlip grunt with caper mayonnaise, and charcoal-grilled small cuttlefish. There are also Almadraba tuna delicacies such as red tuna tartare with tomato and smashed-up fried eggs, aside from an assortment of rice and meat dishes accompanied by side dishes that are up to the diners. And let’s not forget the famous ham croquette named the ‘Best Croquette in the World for 2020’.

Diners can enjoy the different nuances of the culinary offerings in any corner of the restaurant while taking in the breathtaking views of the Mediterranean Sea. Florida Mijas Beach is comprised of different areas where the ultimate goal is enjoyment: Palmira Mijas, with its restaurant, terrace and cocktail lounge, is the most remarkable—gastronomically speaking—with offerings that juxtapose the avant-garde with tradition. In contrast, there’s Origen, divided into Origen Pool–for those who wish to sunbathe on sun loungers around the pool, enjoy the freshest fare or enjoy a drink at the Bar for the famous Afternoon Drinks—and Origen Beach—for those who prefer to kick back and relax on daybeds by the beach and the pool’s restaurant area.

And lastly, Lighthouse, the trend-setting nightclub where everyone can enjoy the cheekiest and most fun-filled nights until 3am. The place to be to spend the best nights in the area, which delivers everything that Florida Nights is widely famous for. A space that will offer different entertainment options throughout the night.

What’s more, the versatility and multidisciplinary nature of Florida Mijas Beach make it a venue with a unique style where all kinds of events can be held, ranging from corporate events to networking meetings with a buffet and hors d’oeuvres, including more informal meetings and even private events such as weddings boasting sea views. The diversity of spaces, the different menu options and the excellent quality of the ingredients used in the dishes are just some of the reasons why Florida Mijas Beach is the ideal venue for an event, where the customers’ enjoyment comes first.

With this opening in such a distinctive environment, the Florida Mijas Beach team seeks to add an all-encompassing tourist experience to the wide range of choices in Mijas, in order to give customers a unique experience throughout the day and night.

SUMMER OPENING HOURS

Open Monday to Sunday from 11 AM to 3 AM

Origen Beach Club:

Thursday, Friday & Saturday: Open from 11 AM to 2 AM

Sunday, Monday & Tuesday: Open from 11 AM to 11 PM

Palmira Restaurant:

Open from 11 AM to 12 AM midnight

Average Price:

Palmira Mijas: €40–45

Origen: €30–35

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