Posts tagged with "cooking"

AMEX (inside crocodile coach men's wallet) and RESY promo at Art Basel in Miami via 360 MAGAZINE.

RESY × AMEX

Resy and American Express hosted multiple dining experiences during Art Week in Miami, including a series with Massimo Bottura, Missy Robbins, and Mashama Bailey with original art by Phillip K. Smith III; Gallery Day to Feature Food by Michael Solomonov.

Starting November 29th, Resy and American Express will host a series of dining events in Miami to provide Resy users and American Express Card Members with exclusive chef and restaurant access during one of Miami’s busiest weeks. Massimo Bottura, Michael Solomonov, Missy Robbins, and Mashama Bailey are among the chefs. Garden of Reflections, an original site-specific art installation commissioned for Resy and American Express’ Design District pop-up, will be unveiled by artist Phillip K. Smith III.

Reservations for the top chef dinner series are available exclusively to Global Dining Access by Resy members. Reservations for Smith’s art and food by Zahav Chef-Owner Michael Solomonov will be free and open to all Resy users.

Reservations went live on November 9th at 10 a.m. EST HERE.

Resy and American Express announced plans to celebrate the intersection of food, art, and culture during Miami Art Week with a four-day pop-up in the Design District led by Michelin and James Beard Award-winning chefs and renowned artist Phillip K. Smith III, as well as special events at some of the city’s most popular restaurants.

“Miami is one of Resy’s fastest-growing markets and such an exciting restaurant city,” said Alex Lee, CEO of Resy and VP of American Express Dining. “During Art Basel week, when we see reservation demand in Miami spike, we’ll supercharge what Resy is known for: guiding you to and helping you get into the best restaurants.” The Design District pop-up will feature restaurants and chefs in Resy’s Global Dining Access* program. Intimate dinners will be prepared by Massimo Bottura (Tues., Nov. 29), Missy Robbins (Thurs., Dec. 1) and Mashama Bailey (Fri., Dec. 2) as well as a gallery day (Wed., Nov. 30) with food and drinks by Michael Solomonov. The pop-up will also feature the return of American Express presents SAVOR & SOUL, a unique dining experience celebrating Black chefs and culture with a menu curated by Mashama Bailey. In addition, Resy will host special events at popular Miami restaurants COTE Miami, Joe’s Stone Crab, and Mandolin Aegean Bistro for Global Dining Access Members.

Global Dining Access by Resy is a dining program that grants eligible American Express Card Members access to 500+ top restaurants in the United States and around the world. The ability to book exclusive reservation slots, Priority Notify at all Resy restaurants, and invitations to exclusive events are among the benefits.

“Art has always been my passion, together with music, poetry, fast cars and motorcycles, and of course food” said Massimo Bottura, Chef Patron of Osteria Francescana and Founder of Food for Soul. “When we are able to put together all these things and create an amazing event I am always on. It is the only way you can transmit emotions. I can’t wait to come in Miami again. It’s all about emotions.”

“Food, culture and art are so intricately linked and I am thrilled to be partnering with American Express and Resy to bring this exciting experience to guests in Miami,” said Chef Michael Solomonov, Chef and Owner of Zahav and five-time James Beard Foundation award-winner.

“Miami is such a lively and vibrant city, rich in Caribbean culture,” said Mashama Bailey, Chef and Co-Owner of The Grey. “We are excited to showcase dishes rooted in these cultures and cook for people who love art and beauty, and who have a discerning eye and palate – it is always a welcomed challenge.”

“I am excited to be a part of an event that brings the world of food and art together,” said Missy Robbins, Chef and Owner of Lilia, Misi and MISIPASTA. “It is a great opportunity to showcase our form of expression outside of the four walls of our restaurants and to introduce our food and hospitality to international and local guests.” Phillip K. Smith III, a desert-based artist from Southern California, was commissioned to create a site-specific art installation for the Resy and American Express gallery in the Design District. Garden of Reflections is a collection of reflective columnar sculptures that react to their immediate surroundings: the sun, clouds, treetops, and architecture during the day, and the action of the dining experience at night. Smith most recently displayed 120 Degree Arc East Southeast, a 500-foot-long reflective installation located on the beach in the Faena Arts District, at Art Basel Miami 2017.

Art Basel brings a lot of weight, of course,” says Phillip K. Smith III, “I was intrigued by the challenge of providing artwork for a space that will operate as a gallery by day and a restaurant by night. And so, I’ve created Garden of Reflections, an artwork that will reflect and collage the movement and action of the space across its varied surfaces while changing perceptually from day to night.”

The partnership between Smith, Resy and American Express was facilitated by UAP who connects artists to opportunities in the public/private realm and supports their design and fabrication needs. UAP works across curation and installation to bring the most unique creativity to life, with projects ranging from Desert X AlUla 2022 to Bharti Kher’s Ancestor, which is currently on display with the Public Art Fund in New York City.

Schedule of Events for Resy and American Express’ Design District Pop-Up.

TRUESOUTH

SEC Network’s TrueSouth Presented by Yellawood Moves Along to Madisonville, Tenn. on October 9

The fifth season of the critically acclaimed TrueSouth Presented by Yellawood continues on Sunday, Oct 9, with a Monroe County mountain trip to Madisonville, Tenn. The series, now in its fifth season on SEC Network, revolves around two food stories told from one place, which TrueSouth sets in conversation to make larger points about Southern beliefs and identities. Returning in season five is a special bonus episode with behind-the-scenes content and storytelling. 

Episode Summary 
TrueSouth drives the foothills of the Great Smoky Mountains, to dig for ramps along a creek bed and stoke the fires in a smokehouse by the highway.

Allan Benton, proprietor of Benton’s Smoky Mountain Country Hams in Madisonville, Tenn., cures and hickory smokes bacon and ham that have earned their place on the kitchen tables of working folks across the South, and on restaurant menus across the nation.

If you know artisan Southern goods, you know the scent that perfumes the air when his pork hits a cast iron skillet. But there’s a bigger story to tell here.

For episode 19, our crew goes home with Allan to get to know his wife Sharon and their children and grandchildren. We learn to bake biscuits with Sharon (and yes, we include her recipe). And to stir up a good gravy. More important, gathered in their kitchen, we get to witness the love and hard work that binds a man and a woman to their family, and their community.

Music is the backbone of our shows and this is one of our best lineups: Among other standouts, Valerie June, featured in our Brownsville, Tenn. episode, returns. And Darrell Scott, the great Tennessee songwriter, plays live for Allan and Sharon.

Season Summary 
Season five of TrueSouth began Sept. 11 with a marble game in Tompkinsville, Ky. Come November, we’ll be in Jackson, Miss. This December, we land in Brunswick and St Simons, Island, Ga. Join us in January for our second annual behind-the-scenes road trip across the belly of the SEC.

About TrueSouth 
TrueSouth is a James Beard Award-nominated limited series on Southern food and culture, airing monthly on SEC Network. Four-time James Beard Award winner John T. Edge writes and hosts the show, which is executive produced by two-time New York Times best-selling author, ESPN senior writer Wright Thompson, and produced by Bluefoot Entertainment. 

The series, now in its fifth season, revolves around two food stories told from one place, which TrueSouth sets in conversation to make larger points about Southern beliefs and identities. This season’s featured places are Tompkinsville, Ky., Madisonville & Camp Benton, Tenn., Jackson, Miss., Brunswick, Ga., and a special behind-the-scenes finale to finish out season five. Seasons 1-4 of TrueSouth are available in their entirety on ESPN+. 

Music plays an integral role in TrueSouth’s storytelling via on-screen performances and on-screen credits. TrueSouth playlist on Spotify shares the full soundtrack and score of every season of TrueSouth

About SEC Network 
The Southeastern Conference and ESPN launched SEC Network on August 14, 2014. The network televises hundreds of games across the SEC’s 21 sports annually. Programming includes in-depth analysis and storytelling in studio shows such as SEC NationThinking Out LoudOut Of Pocket and Rally Cap, daily news and information with The Paul Finebaum Show and SEC Now, original content such as TrueSouthSEC Storied and SEC Inside, and more. Hundreds of additional live events are available for streaming exclusively on SEC Network’s digital companion, SEC Network+, via the ESPN App and SECNetwork.com. The network is also available in more than 135 countries throughout Europe, Middle East, Africa and Asia via ESPN Player, ESPN’s sports streaming service in the region. 

Food graphic via 360 magazine

Top Chef Heads to London

Bravo’s “Top Chef,” produced by Magical Elves, will cross the pond to London for a very special 20th World All-Stars season with host Padma Lakshmi, head judge Tom Colicchio and Gail Simmons.  The greatest competitors from “Top Chef” iterations around the globe, including winners and finalists, will face off in the fiercest battle the culinary competition has ever seen. With 29 international versions, “Top Chef” World All-Stars will bring together 16 of the most talented, creative and decorated chefs who have competed in their respective countries’ versions of the series as they vie for the ultimate “Top Chef” title. For a sneak peek, visit HERE.

This marks the first time that the flagship edition of “Top Chef” will shoot an entire season abroad. The Emmy®, James Beard and Critics’ Choice Award-winning series will begin production this month in London, one of the most influential cities in the world, with the epic 20th season set to premiere in 2023.

“We’ve always wanted to do a season of ‘Top Chef’ with winners, finalists and frontrunners, but to take that concept for the 20th season one step further with cheftestants from localized versions across the world has been a dream come true,” said Ryan Flynn, Senior Vice President, Current Production, NBCUniversal Television and Streaming. “And what better place to host World All-Stars than London, a global stomping ground and renowned food city, offering our cheftestants access to the UK’s exceptional ingredients and international flavors.”  

Victoria Prentis, Food Minister, UK Government adds: “I’m pleased that ‘Top Chef’ has chosen London for its first ever season outside of the US. We’re rightly proud of our exceptional food and drink produced here in the UK. From Scottish salmon and Welsh lamb to Northern Irish beef and English sparkling wine, our food and drink is recognized at home and abroad for its great taste and high quality. As the UK’s largest manufacturing sector, the passion, traditions and expertise of our food and drink industry make the UK a fantastic choice for the culinary competition series.”  

A culinary melting pot, London’s cuisine has been influenced by countries all over the world. From traditional pub food to modern Indian cuisines, the chefs will be cooking with the best ingredients the UK has to offer from its sought-after seafood, high-quality meat and produce.  The stakes will be bigger than ever as the cheftestants cook their way through globally inspired quickfire and elimination challenges.  Throughout the competition, Padma, Tom and Gail will be joined by distinguished judges from the international versions, as well as esteemed global culinary experts.  

A global phenomenon with over 100 winners crowned across the world, international “Top Chef” versions, licensed by NBCUniversal Formats globally, include France (13 seasons), Canada (10 seasons), Middle East (seven seasons) and Brazil (four seasons), to name a few. The original U.S. series launched in 2006 and has been sold to over 175 territories worldwide.

“Top Chef” was recently nominated for six Primetime Emmy® Awards including Outstanding Competition Program, Outstanding Host, Casting, Directing and Picture Editing.  “Top Chef: Last Chance Kitchen” was also nominated for Outstanding Short Form Non-fiction or Reality Series.

“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. The “Top Chef” format is licensed by NBCUniversal Formats, which is part of Universal International Studios, a division of Universal Studio Group.

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), “Top Chef: Last Chance Kitchen” (Bravo), “Top Chef Family Style” (Peacock), “Nailed It!” (Netflix), “Cold Justice” (Oxygen) and “Brain Games On The Road” (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.  

Tips to Take Your Cooking to the Next Level

If there’s one thing that most people can agree on, it’s that cooking is a lot of work. But for some, the satisfaction of creating a delicious meal is worth all the fuss and mess. They enjoy experimenting with different herbs and spices and nothing is out of the question when it comes to trying new dishes. If you fit into this category and you’re here with the hope of taking your cooking skills to the next level, we’ve got you covered. 

Always Use Fresh, High-Quality Ingredients

In order to make the best tasting food, you need to use fresh, high-quality ingredients. This means buying produce from local farmers markets, or getting meat and seafood from a trusted butcher or fishmonger. When you choose fresh ingredients, the flavors are much more intense and the food will be more nutritious too. It’s a win-win.

Expand Your Horizons

One of the best ways to learn about new types of dishes and forms of cooking is to travel. That’s right; now is the best time to jump on a plane and go to a country that’s famous for their culinary delights. Even if you don’t have the cash up front, loans are always an option and trust us when we say that you and your palette will have the experience of a lifetime. The trip will be worth every cent. Imagine sitting in Rome eating authentic rigatoni carbonara as the sun sets. Or sipping some chicken pho on a busy side street in Vietnam? Or enjoying some huevos rancheros for breakfast on a beach in Mexico? Sounds like a dream, right? 

Get Organized 

If you want to be efficient and make the most of your time in the kitchen, you need to be organized. Start by creating designated workspaces for certain tasks. You could have a section for prep work, one for cooking, and one for cleaning. Next, organize your cooking utensils and ingredients by type. Doing so will make finding what you need super easy and you’ll never have to fumble in a drawer for a potato peeler again. For pots and pans, group them according to the size. Get a storage box for appliances that you want to keep but rarely use and stick a label that lists the contents on the outside of the box. It’s the simple changes that will make a big difference to your workflow. 

Plan Your Meals in Advance

If you’re like most, you probably don’t have a lot of time to spend in the kitchen each day. If so, planning is key especially if you live a clean lifestyle and want your meals to reflect that. Not only will being prepared help you save money, but it will also help you stay healthy and organized. The best way to plan your meals is to create a weekly menu. This way, you’ll know exactly what you’re going to cook each day and you won’t have to waste time deciding what to make. You can find plenty of recipes online or in cookbooks, or you can come up with your own ideas. Once you’ve created your menu, make a grocery list based on the ingredients you’ll need. In time, you’ll build up a supply of different spices and essentials and you won’t have to go to the store as regularly. 

Chef Adrianne Calvo headshot image via Adrianne Calvo for use by 360 Magazine

Chef Adrianne Calvo

Highly acclaimed chef, author, television personality and YouTube host Adrianne Calvo embodies the essence of the American dream. Opening her very own restaurant at the age of 22, she has become a living legend and a source of inspiration for those wanting to follow in her footsteps.

Receiving smashing success with her first venture, Chef Adrianne has since branched out with an array of restaurants, has been named Miami New Times Best Chef, appeared on an array of Food Network shows and is the youngest professional to cook for the United Nations.

During April of 2007, Chef Adrianne opened her first restaurant, Chef Adrianne’s Vineyard Restaurant and Bar, also referred to as “Chef Adrianne’s.” Having graduated from Johnson and Wales University with a Bachelor of Arts in 2004, the new restaurant was a risky decision, but it sure did pay off. Swiftly, the restaurant grew and gained widespread notarization due to Chef Adrianne’s signature Maximum Flavor.

Guests and Critics alike fell in love with her cooking; and Chef Adrianne’s was awarded Best Restaurant by Miami New Times’ Readers’ Choice Awards in 2014 and 2017. Continuing to receive praise by being named one of the 17 Most Important Restaurants in Miami by Thrillist, Chef Adrianne was only just beginning her career.

Chef Adrianne has cooked for the United Nations and its ambassadors, competed on Chopped and Beat Bobby Flay via Food Network and has been acknowledged for her cooking in Bon Appétit, Better Homes & Gardens, USA Today and Saveur.

Her passion for the culinary world and spirit of adventure inspired her to launch Emmy Nominated YouTube series “Searching for Maximum Flavor,” which has been nominated for an Emmy Award. In the show, Chef Adrianne meets with creators while reviewing iconic dishes and adding in her namesake Maximum Flavor.

360 had the opportunity to chat with Chef Adrianne about her success thus far, what made her interested in becoming a chef, and what we can expect to come in the future.

Q: When did you start dabbling in cooking and when did you know you wanted to pursue a career in the field?

A: I have always loved food. I used to come home from school and watch Great Chefs of The World, followed by more cooking shows. But at that time, I thought I wanted to be a journalist. Watching cooking shows was just entertaining until my junior year of high school. I was placed in home ec by mistake, and I had to wait two weeks for schedule to change. During those two weeks, Johnson and Wales University came to do a demo and talk about how they’re the leading culinary school. It was what I call the lightning strike. From then on, I knew I wanted to be a chef.

Q: What was the most difficult part in opening your own restaurant at such a young age?

A: 22 is too young to open anything much less a restaurant. Restaurants are equally demanding as they are rewarding (if successful). I didn’t have normal 20’s. I didn’t have my first real drink till I was 25. I didn’t go on a vacation for 8 years and I spent every day working the line for 11 years straight. I had to stay focused and determined. Looking back at that exchange to where I am today, it was all worth it.

Q: What has it been like receiving so much praise from critics, social media all the way to your beloved customers?

It’s a beautiful thing. I thank God for it every day. I believe I don’t deserve it which is why I keep working harder and harder. This industry doesn’t stop. And want to feel like have earned their love.

Q: How did the pandemic affect your businesses?

A: Thank the good Lord, our loyal customers kept us afloat doing take out.

Q: Tell us a little bit more about your signature maximum flavor.

A: When I decided to go to culinary school, I entered culinary competitions to raise money for college. I started winning, a year later I kept winning. By this time, the judges were talking amongst themselves about how I was winning. The answer was – Flavor. One judge advised me to write a cookbook with all my winning recipes. I took his advice and thus was born my first cookbook, ‘MAXIMUM FLAVOR,’ making me the youngest cookbook author at the time. That lead me to be on the Montel Williams show. He held my cookbook in the air and told his audience and all of the country glued to their TV screens, that they had to buy my cookbook because the scallop recipe he tried from [the book] changed him. He spent all his life hating scallops until he had them Maximum Flavor Style. The book sold like crazy.

Q: Tell us about “Baked,” one of your newest concepts, and what more we can expect from this expansion.

A: Baked by Chef Adrianne started as a Bakehouse I acquired to make bread and desserts for all my restaurants- an internal operation. I’ve always been in love with everything from scratch. I think you can just tell when something is made by hand, or chemically doused. I could buy desserts from any vendor and just defrost, slice, and throw on a plate. But that’s not Maximum Flavor. I am currently working with GoldBelly on a national direct to consumer campaign.

Q: What can we expect next from Chef Adrianne?

A: God willing, I hope to expand my wine label “A Family Vineyards.” After the wild success of “A Cabernet,” I think a Rose’ or Sauvi B is next.  

Article by: McKinley Franklin

Influencer article via 360 MAGAZINE

Influencers Who Brunch Campaign Released

Brunch just became more fun with the release of chef Serge Krikorian’s latest campaign touted Influencers Who Brunch.  The host of Cooking with the Kriks and co-owner of Vibrant Occasions Catering is celebrating the first anniversary of the Youtube cooking show on April 19, 2022. Viewers of the show learn to cook popular recipes from around the world with exciting guests on each episode who are entrepreneurs, influencers and interesting people in Krikorian’s orbit.

The Influencers Who Brunch campaign was designed to showcase a taste of what viewers can expect on season two with more international dishes and special sauces.  Krikorian invited four of the show’s favorite local influencers who had been previous or upcoming guests on Cooking with the Kriks. Lifestyle blogger, Mary Kate Whitmire of Chic Little Honey, fashion influencers, Sarah Jo Reynolds and Alisha Curtis, as well as beauty influencer, Karen Alejandre of Kay P Beauty XO attended the brunch at a chic AirBnb called The Modern Rock in the SOMA district of Little Rock, Arkansas.  

Featured in the brunch campaign are tasty options such as panzanella salad, loaded hummus, crudite dippers, labneh and avocado toast with whiskey-cured salmon to name a few. Chef Serge Krikorian is planning to offer more obscure recipes in season two with the commitment to making them easy enough for anyone to cook.

“We plan to switch up the format slightly for season two of Cooking with the Kriks. In season one, we asked our guests what they would like to cook and that became the featured dish of the episode. This season, I am committed to showcasing some of my favorite international recipes, which are not as mainstream as season one’s dishes. I’ll be choosing each episode’s featured recipe,” says chef Serge Krikorian.

Hometown nano-influencers and micro-influencers have played a key role in Krikorian’s catering company’s marketing efforts over the past year. For the most part, his team already knew several of the influencers from multiple previous catering gigs, but it has been effective working with them in this new way. 

Krikorian’s team invited their colleague, Althea Wiles with Rose of Sharon Floral Design Studio, to the brunch where she gifted custom pieces of her living floral jewelry to each influencer. Wiles provided florals for the dining areas as well. Other creative team members involved were Sydney Rasch of Art/Photography by Sydney Rasch, Brian Weaver of KB Studios and Meredith Corning with Meredith Events.

The campaign is available to inspire people to gather, create memories and hopefully be inspired to try some of Krikorian’s recipes available on Cooking with the Kriks. It will serve as a visual for his new baby, Our Mobile Kitchen, which is a pristine fully-transportable kitchen that can be taken on location to large events or private homes for dinner parties. Our Mobile Kitchen offers a solution for those locations without a kitchen to cook in or simply for anyone hosting an event or party that wants to keep their space clean.  The mobile kitchen allows chef Serge Krikorian and his team to cook foods that must be cooked on location just prior to serving due to health and safety regulations like seafood and steaks.

Fast food article illustration by Heather Skovlund for 360 MAGAZINE

Dining Out for Life Fundraiser

The last two years have curtailed most public events, but Dining Out For Life® hosted by Subaru soldiered on by helping partner restaurants fill take-out or gift card orders while their own fundraising was severely limited. This year, nearly all of the 50+ Dining Out For Life licensed health care organizations are planning to host an event, inviting supporters to partake in a meal that will be meaningful to all involved.

Now in its 26th year, Dining Out For Life is magnificent in its simplicity: Dine at a participating restaurant and that restaurant will donate a generous portion of the day’s proceeds to a local health organization providing essential services to those affected by HIV/AIDS and other chronic illnesses. The 2022 fundraiser will be held on Thursday, April 28 in cities across North America. The event is traditionally held on the last Thursday in April, while some markets have alternate dates. To learn more about your region’s event and to make a reservation, click HERE.

Sixteen years ago, Subaru of America, the automaker committed to helping those in need, teamed up with the Dining Out For Life organization, along with spokespeople including Ted Allen, host of Food Network’s Chopped!; Mondo Guerra, Project Runway All Stars designer and HIV advocate; and film and television actor Pam Grier (Foxy Brown/Jackie Brown), who said: “While many of us may be limited in what we can donate, we can contribute our time to causes we care about. Consider sharing what you can by becoming a volunteer!”

Since 2006, Dining Out For Life has raised more than $52 million dollars with support from Subaru, thousands of restaurants and hundreds of volunteers.

 “Subaru and our retailers are committed to caring for our communities nationwide, and over many years of partnership, we’ve been privileged to support the HIV/AIDS community through Dining Out For Life,” said Alan Bethke, Senior Vice President of Marketing, Subaru of America, Inc. “We’re excited to bring Dining Out For Life back to cities across North America and invite people to sit down for a meal and show their support for their neighbors who are currently living with HIV and other chronic illnesses.”

How to participate:

  • Visit their website to find a Dining Out For Life event in your community.
  • Support participating restaurants – make a reservation, order takeout, or purchase gift certificates.
  • Donate directly to Dining Out For Life service organizations to support the continued work they do to make communities healthier.

Five Fun Ways to Make Your Breakfast More Exciting

Some people consider breakfast the most important meal of the day. Others believe it is the province of Sunday only. However, still others view it as a chore. Why? 

You’re not a machine meant to treat food as nothing but fuel. You’re a human being, fully endowed with the ability to savor fabulous flavors. Here are five fun ways to make your breakfast more exciting, whether you’re enjoying a leisurely Sunday brunch or a quick midweek meal. 

Switch Up Your Menu 

If you grab the same meal replacement bar every morning to devour in your car on the way to work, no wonder you don’t consider breakfast very exciting. There’s a time and place for such speedy snacks during crunch time and extended weekend hikes. However, variety is the spice of life, so consider mixing up your morning meal in one of these fun ways.  

1. Perfect Your Pancakes 

Pancakes are the ultimate breakfast food. There’s no need to stick with boring white flour. You can kick your protein intake up a notch using a chickpea alternative, skipping the rapid blood sugar spike and crash. 

Do you want another way to increase the overall protein content — and flavor? Get wild and crazy with nut butters in your batter. Peanut butter works wonders, and who doesn’t love Nutella? 

Nor do you have to stick to maple syrup as your sole topper, although you do well to use the 100% natural stuff if you prefer this sweet treat. Many commercial brands have questionable additives, but you can find brands containing only one ingredient — the sticky sap from the tree alone. Other options include jams, preserves and marmalades, fresh fruit and whipped cream, or chocolate or caramel toppings. 

2. Make an Omelet Bar

What’s the best part about going out to breakfast? If you said “the omelet bar,” you aren’t alone. Why not recreate the magic at home? It’s the perfect way to use up any leftover veggies from your weekday salads and dinners. 

Did you make steaks on the grill last night, accompanied by asparagus and sauteed mushrooms? If you have a bit of feta, your leftovers can transform into this delicious omelet that starts your day with plenty of protein and phytonutrients. If you ordered hoagies and only had half your ham sammy, add the rest of the meat and onions to your eggs and toast the leftover roll as a side. A dash more seasoning and olive oil elevate it to near focaccia status. 

3. Think Beyond the Pig

Are you a carnivore? If so, you might think of pork as the classic breakfast meat. However, a quick look through your grocer’s aisles shows you have plenty of options besides the pig — a decided perk, given inflation’s impact on meat prices. 

If you avoid red meat, you’ll find no turkey bacon and sausage shortage. Should you opt for an uncured version? It might be healthier to do so. The nitrates in cured meats help preserve them, but they also increase your colorectal cancer risk. 

Those who practice vegan lifestyles can rejoice more than ever. There are tons of cruelty-free alternatives on the market today, made using everything from heme to hemp. You can recreate that classic “out for breakfast” experience while sparing yourself unnecessary guilt and going the extra mile to preserve the planet’s resources.

Upgrade Your Beverage Selection 

Sometimes, it’s convenient to sip your breakfast. Other times, you want to add a nutrient boost to your day. The following smoothie recipes start your morning right as a meal in themselves or for slaking your thirst as you wash down your solids. 

1. Healthy Berry Smoothie 

This recipe is chock-full of antioxidants, especially anthocyanins. It’s an a.m. boost for your heart and neurological system. 

  • 1 cup fresh blueberries or any berry blend you prefer
  • ½ cup Greek yogurt (or non-dairy yogurt if following a vegan diet)
  • ¼ cup orange juice 
  • ¼ teaspoon vanilla extract
  • 1 pinch ground cinnamon
  • 3 ice cubes
  • Monk fruit or stevia sweetener to taste

Add everything to a blender and combine at low speed. Turn up the dial and blend until smooth. 

2. Easy Green Smoothie 

Green drinks are rich in B-vitamins like folate, critical for expecting mamas. You also get your daily dose of kale without bitterness — the other ingredients blend it away. 

  • 1 cup frozen fruit (any kind — bananas, berries or a tropical blend)
  • 1 cup fresh greens, like spinach, kale and arugula 
  • ¾ cup coconut milk or an almond/coconut milk blend 
  • ½ tablespoon ground chia or flax seeds
  • 2 ice cubes
  • Monk fruit or stevia sweetener to taste

Add all ingredients to a blender and mix at low speed. Increase the speed, blending until creamy. 

You can even elevate your morning cup of joe. How? If you have chronic aches and pains, add a touch of turmeric, ginger and black pepper to your coffee grounds. The turmeric and ginger have anti-inflammatory properties amplified by the piperine in the black pepper. 

Is controlling your blood sugar a bear you wrestle daily? Try adding cinnamon to your coffee grounds. Research studies show that this bark may help mitigate insulin resistance, improving your glucose levels. 

Of course, you might want the occasional mimosa when making a leisurely Sunday brunch version of breakfast. Go beyond mere champagne and orange juice. Make it more exciting by adding in some pineapple juice and a touch of grenadine for a blushing beverage pretty enough to serve at the Four Seasons. 

Dine Alfresco 

Warm weather has finally returned — or it will soon. Why not take advantage of more temperate climes to dust off your patio furniture set and dine alfresco? 

Doing so could even help up your social quotient if you’re still isolated due to ongoing COVID-19 concerns. Experts consider outdoor activities far safer than indoor ones, so why not consider having the gang for brunch as an alternative to a barbecue? You can practice social distancing and have guests mask up if they must venture indoors to use the facilities. 

Get Gadget-y 

Do you adore breakfast sandwiches? Why stick to the menu at the drive-thru? They might use sketchy ingredients, anyway. Instead, invest in a crafty sandwich maker that will have you designing gourmet handheld treats that your cubicle mates will drool over. 

Another groovy idea? A retro all-in-one breakfast station. These devices feature a toaster oven and coffee urn, topped by a griddle for frying your bacon and eggs. They’re the perfect countertop edition if you’re into tiny living — as in, no room for a stove. 

With the right gear, there’s no end to creative ways to make your breakfast more exciting. You can find bowls divided in half, one side for milk, the other for decidedly non-soggy cereal. Pancake pens let you create artistic shapes with your morning meal. 

Finally, are you wanting to eat the richest bagel? You can’t help but smile when slicing it with a miniature guillotine. Laughter increases your positive energy, releasing happy little neuropeptides — it’s highly recommended for starting your day off right.

Make It an Occasion

Too often, people consider breakfast a hassle. Make it more exciting by treating it like the occasion it is. After all, you woke up to the gift of another beautiful day on planet earth — make your morning meal a celebration. 

Why wait until your loved one’s birthday to delight them with breakfast in bed? If you get up before them on your day off, treat them. Hopefully, they’ll take the hint to return the favor, but either way, they’ll appreciate your thoughtfulness. 

Do you typically skip the morning meal because you practice periodic fasting? There’s no rule saying that you can’t have eggs after 8 a.m. Why not serve up breakfast for dinner or spend a few hours on Saturday lingering over a leisurely late brunch in your PJs? 

Yeyos store and food via Visit Bentonville for use by 360 Magazine

Bentonville Restaurants × James Beard Awards

Three Bentonville food establishments were represented among the James Beard Foundation® 2022 Restaurant and Chef Awards semifinalists list in advance of the returning James Beard Awards® presented by Capital One.  

“There is no doubt in our region that Bentonville possesses an impressive food culture, and this national esteem is key for continuing to grow our reputation as a true culinary destination,” said Kalene Griffith, Visit Bentonville President. “The collaborative culinary scene here continues to establish its national influence.”

This semifinalist recognition acknowledges their contributions to the national food culture in the United States, according to the Foundation. Bentonville was represented in the following categories:

  • Outstanding Hospitality Presented by American Airlines: The Preacher’s Son
  • Best Chef, South (AL, AR, FL, LA, MS, PR): Rafael Rios, Yeyo’s
  • Best Chef, South (AL, AR, FL, LA, MS, PR): Matthew McClure, The Hive

Notably, the James Beard Awards are considered to be among the nation’s most prestigious honors. The Awards recognize “exceptional talent in the culinary and food media industries, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive,” according to the Foundation.

The James Beard Foundation’s Restaurant and Chef Awards were established in 1991 and is one of five separate recognition programs of the Awards. For more information on this year’s Restaurant and Chef Award Semifinalists, see HERE. For more information on Bentonville’s innovative culinary scene, click HERE.

About Visit Bentonville

Visit Bentonville is funded by the Bentonville Advertising and Promotion Commission which was established in 1996. The Commission is supported by a 2% tax on lodging and meeting space and a 1% tax on restaurant and dining establishments. The organization’s mission is to brand, promote and sell Bentonville as a tourism destination, stimulating economic development. Visit Bentonville leads the planning of sports, meetings and group tours while also marketing leisure experiences that include arts, cycling, culinary, film, music, and aviation. Visit Bentonville also collaborates with tourism offices throughout the state of Arkansas to create positive economic impact while increasing tourism amenities for both visitors and residents. For more information, click HERE.

Gobble’s Valentine’s Day Meals and Desserts 

Cacio e Pepe Pasta with Scallops & Asparagus

Cacio e pepe is a delicious, elegant dish that couldn’t be simpler. Our fresh spaghetti is tossed in a savory pan sauce of grated Italian cheese and Parmesan butter and topped with pan-seared scallops, asparagus, and sweet peas. Cracked black pepper and fresh arugula are the finishing touches on this satisfying gourmet meal.

Ingredients

■      Dry Scallops

■      Fresh Spaghetti

■      Garlic Parmesan butter

■      Peas

■      Asparagus

■      Italian cheese blend

■      Arugula

Seared Duck Breast in Cherry Port Wine Sauce with White Cheddar Grits

You’ll want to eat these creamy, savory grits with everything, but they’re especially good with our juicy pan-seared duck breast in a tangy cherry port wine sauce. A sautéed hash of Brussels sprouts and garlic complete this gourmet Southern dish. 

Ingredients

■      Duck breasts

■      White cheddar grits

■      Rosemary thyme butter

■      Dried cherries

■      Sweet tangy sauce

■      Brussels sprouts

■      Shallots

■      Garlic cloves

■      White cheddar cheese

■      Port wine

Garlic Pesto Sirloin Steak with Rosemary Mashed Potatoes & Sautéed Spinach

Become a dinner hero with a gourmet dish, made simple! Tender sirloin steaks are seared, crusted with a roasted garlic pesto, and finished in the oven. Serve it alongside creamy rosemary mashed potatoes and our butter-sautéed spinach, guaranteed to leave you licking your plate!

Ingredients

■      Top sirloin steaks

■      Roasted garlic pesto

■      Spinach

■      Mashed potatoes

■      Rosemary sprigs

■      Butter

Chocolate Truffle Cheesecake with Sour Cherry Compote

A 4-ounce mini cheesecake is the perfect way to end an excellent meal. This rich and creamy chocolate truffle cheesecake is a chocolate lover’s dream come true. It’s topped with a sweet and sour cherry compote. Live life without regrets — order dessert!

Valrhona Chocolate Lava Cake

Treat yourself to this gourmet chocolate lava cake prepared with Valrhona Tainori dark chocolate from the Dominican Republic. These delectable single-serving cakes need only a quick trip in your microwave or oven and can be topped with your favorite ice cream or fruit syrup.

For additional information visit site HERE.