Posts tagged with "cooking"

Kaelen Felix Illustrates a Food and Travel Article for 360 MAGAZINE

Turkey Recipes From Melissa Cookston

No one likes a dry turkey, and Melissa Cookston, celebrity chef and judge on Netflix’s new food show “American Barbecue Showdown,” is here to help avoid ruined Thanksgivings.

Cookston offers up three different recipes for all to enjoy while also touching on the differences between brining and injecting.

Brining vs. Injecting

“The first thing people will say is, ‘You should brine your turkey.’ Yes, brining has many adherents, but I’m not usually one of them. I have always preferred injecting to deliver added moisture and flavor for a few reasons. First, brining a turkey requires a good bit of refrigerated space, generally for a couple of days. Space in the fridge is generally in short supply around the holidays. Secondly, brining has its drawbacks in terms of how it affects (for me at least) the skin and texture of the turkey. Maybe I’ve just not been doing it right, but I’ve just never been a huge fan. I have published brined turkey recipes that were quite good, I thought, but overall, I just prefer injecting a turkey.”

Injecting a Turkey

“When you are going to inject, you can do it right before cooking. You can also put in a different flavor profile than you can when you brine. Also, I’ve had some brined turkeys that were just too salty, and you won’t run the risk of that by injecting.

“You’re going to need an injector obviously. If this is a once-a-year thing for you, then grab an injector from the grocery store for a couple of dollars. They will suffice to get through one turkey a year. If you cook and BBQ more often through the year, you’ll want to invest in a better injector. I have a heavy-duty injector that will make short work of turkeys, pork butts, whole hogs, etc.

“When you inject the turkey, try not to go through the skin too often. I usually work around the skin of the breast as much as possible. If I do go through the skin, I will use it multiple times by injecting through that spot multiple times (at different angles.)”

Turkey Injection Recipes

“I’m attaching some recipes below to help you get started. As you see, you’ll only be limited by your imagination when you inject, so if you want to add some different flavors, knock yourself out. The only caution is making sure you don’t have too large of particles in your injection recipe, or you might clog your needle. These recipes also work great with any poultry, so don’t just save them for Thanksgiving!”

Recipe No. 1

Ingredients

-1 cup chicken stock

-1/2 cup maple syrup

-1 tsp kosher salt

-1/2 tsp white pepper

-1 tsp granulated garlic

-1 tsp soy sauce

-1/2 tsp cayenne pepper

-1/2 tsp chipotle chili powder

-1 tsp hot sauce

Instructions

Add all ingredients to a saucepan and bring it to almost a boil while whisking. Allow to cool before use.

Recipe No. 2

Ingredients

-1/2 cup butter

-1 cup chicken stock

-juice from 1/2 lemon

-1 tsp dried sage

-1/2 tsp garlic powder

-1/2 tsp kosher salt

-1/4 tsp white pepper

Instructions

In a saucepan, heat all ingredients until butter is melted and spices are incorporated. All to cool down. Before it thickens too much, inject poultry in thighs, legs, breasts, and along the breastbone. Allow to sit for 1 hour before cooking.

Recipe No. 3

Ingredients

-1/2 cup lemon juice

-1/2 cup liquid crab boil

-1/2 cup butter

-1 cup chicken stock

-1 tsp hot sauce

-1 tsp cayenne pepper

-1/2 cup olive oil

-1 tsp garlic powder

-1 TBS Cajun seasoning

Instructions

Place all ingredients in a saucepan. Heat until butter is melted and spices are incorporated. Remove and allow to cool to room temperature (it should still be liquid.) Then, inject turkey and place in a pan in fridge for 1 hour before cooking. This will allow injection to spread through the meat.

For more information about Melissa Cookston, you can click right here.

How cooks are helping end world hunger

Cooks Who Feed is giving people a simple way to take on world hunger this holiday season.

Everyone has food waste, even if we try to be mindful about our purchases and how much we are preparing. While we may all account for a little here and there, it adds up to a lot of wasted food. According to the U.S. Department of Agriculture, it’s estimated that 30-40 percent of our nation’s food supply is wasted. Meanwhile, the World Health Organization estimates that over 800 million people per year around the world do not have enough to eat. One organization, Cooks Who Feed, is taking on the mission of helping to feed the people who need it most.

“When I realized the facts surrounding food waste and world hunger, I felt I had to do something about it,” explains Seema Sanghavi, founder of the organization Cooks Who Feed. “We help make it easier to get involved in helping to end world hunger. One of our aprons will top the list of many gift buyers this season.”

The Cooks Who Feed organization has teamed up with well-known chefs to create a line of aprons that people can purchase. Every apron purchased provides 100 meals to those in need. The organization has addressed numerous areas of concern by working with charitable organizations around the globe that collect surplus food to provide immediate hunger relief.  

The mission is helping to end world hunger, but the company is also addressing the environmental impact of food waste. The organization works with three charities that obtain food surplus and provide it to those in need. The charities they work with are Rescuing Leftover Cuisine, Second Harvest, and Zomato Feeding India. Over a third of Cooks Who Feed profits go to supporting their charity partners.

Beyond the food benefits that the apron sales provide, they also help to support underprivileged women in India. The aprons are all made in a fair-trade facility, giving the women a way to earn a living and rise above poverty so they can feed their families and help others. All of the aprons are environmentally friendly, handcrafted with natural and recycled fabrics. A lot of details have gone into each apron creating a stylish, functional and eco-friendly product that brings sustainable fashion to the kitchen. 

Each of the organization’s celebrity chef ambassadors have created their own apron so their fans can purchase an apron designed by the chef. People can choose the one that suits them or the person they are gifting it to. Some of the celebrity chefs that have teamed up with Cooks Who Feed include:

  • Art Smith – Chef Art is an award-winning chef and co-owner of several restaurants, including Blue Door Kitchen & Garden, Art and Soul, and Southern Art and Bourbon Bar. He also spent 10 years being the personal chef of Oprah Winfrey. He’s known for his Southern fried chicken. Every purchase of his specially designed apron also supports Common Threads, which provides disadvantaged children free cooking and nutrition lessons.
  • Christine Cushing – An award-winning chef, Chef Christine is a judge on the hit Food Network program called Wall of Chefs, and won the 2020 Taste Award for “Best Chef” in a TV series for her food, travel documentary series called “Confucius Was a Foodie.” She also has an artisan line of tomato sauces.
  • Romain Avril – Best known for his appearance as a judge on Top Chef Canada All-Stars, Chef Romain has worked at a one and two Michelin star restaurant. He’s a star chef at such restaurants as Colborne Lane, Origin North Bar, and La Société Bistro. 
  • Devan Rajkumar – After several years of high-end catering with the Food Dudes, Chef Romain moved into an executive chef role at Luxe Appliance Studio.
  • Gaggan Anand – Known for his progressive Indian cuisine, Chef Gaggan has repeatedly placed on the Restaurants of the World’s 50 Best Restaurants list. He earned two Michelin stars in the first edition of the Thailand Michelin guide in 2018. He opened the restaurant Gaggan Anand in Bangkok in 2019, and has been profiled in Netflix’s Chef’s Table.

“The greatest lesson in life is taught by our family, simply share our food,” added Chef Art Smith. “By being a part of this great program I’m living that lesson, because every apron purchase shares food with the world. It’s a great feeling to be a part of doing that.”

Cooks Who Feed was founded by Seema Sanghavi. She loves cooking and got the idea for the organization after visiting a nongovernmental organization in India, where women were earning a living by performing safe work. Two years later, she came across information about the food waste problem, and an idea was formed. The mission of the organization is to create a movement, providing 1 million meals per year, which would be made possible by 10,000 apron sales annually. 

The Cooks Who Feed aprons come in a variety of colors and styles and start at $55, with free shipping within the U.S. In addition to the celebrity chef aprons, there are others to choose from. The aprons make great gifts for those who enjoy cooking. To get more information about the program or see the selection of aprons, visit the site: https://cookswhofeed.com/.

About Cooks Who Feed

Cooks Who Feed sells a line of fashionable aprons that have been sustainably made and help to feed the world. Working with charities that obtain surplus food, and providing it to the people who need it, the company helps people and the planet. The aprons are handcrafted, eco-friendly, and available online, for retail and for wholesale. To get more information, visit the site: https://cookswhofeed.com/.

sara sandman, 360 MAGAZINE, business, tech, illustration

Shaquille O’Neal x “Cooking With Shaq”

Shaquille O’Neal Launches Cooking with Shaq™ on ShopHQ®

The Hall of Famer Set to Debut Weekly Program on ShopHQ Today at 8:00pm ET

iMedia Brands (NASDAQ: IMBI) today announced the debut of its live broadcast program, “Cooking with Shaq”, on ShopHQ®, its flagship nationally distributed television retailing network. The program is part of iMedia’s partnership with Authentic Brands Group (ABG), Shaquille O’Neal and ShopHQ®, and will also include an innovative collection of kitchenware, cookware, and grill products.

“Cooking with Shaq” is set to broadcast a live weekly two-hour program on March 4th at 8:00pm ET. The legendary basketball Hall of Famer, Shaq, will make his debut in television retailing on ShopHQ and will feature Shaq-approved kitchen and cookware essentials at great price points, making mealtime an event that no one will want to miss. “Cooking with Shaq” films in Atlanta, GA, with special guest appearances, every Wednesday at 8:00 pm ET.

“I’m excited to partner with ShopHQ® on ‘Cooking with Shaq,’” said O’Neal. “Nothing brings people together like food, great recipes, and innovative kitchen necessities. I can’t wait to unveil this exclusive brand on ShopHQ®.”

“We are thrilled to partner with Shaquille and showcase products such as a 6 QT Digital Air Fryer, 2-in-1 Smokeless Kitchen XL Grill and Griddle combo, knives and other great accessories,” said Tim Peterman, CEO of iMedia Brands. “This is the beginning of great collaboration and partnership.”

On March 4th at 8:00 pm ET, Shaq will make his exclusive debut in television retailing on ShopHQ.

Customers can shop the collection on shophq.com and watch this event on ShopHQ via cable and satellite, mobile app, and the live stream on shophq.com. ShopHQ airs on DIRECTV channels 73 and 316, DISH Network channel 134, Apple TV, Roku, Amazon Fire TV, select Samsung Smart TVs, YouTube and on the nation’s top cable providers.

About iMedia Brands, Inc.
iMedia Brands, Inc. (NASDAQ: IMBI) is a global interactive media company that manages a growing portfolio of niche, lifestyle television networks and media service businesses, primarily in North America, for both English speaking and soon Spanish speaking audiences and customers. Its brand portfolio spans multiple business models and product categories and includes ShopHQ, Bulldog Shopping Network, iMedia Media Services and soon-to-be launched LaVenta Shopping Network. Please visit www.imediabrands.com for more investor information.

About Shaquille O’Neal
Shaquille O’Neal is one of the world’s most successful athletes-turned-businessmen, whose accomplishments both on and off the court have translated into a highly sought-after consumer brand. As a business mogul, sports analyst, DJ, restauranteur, and brand ambassador, O’Neal’s unique “Business of Fun” mantra resonates throughout each of his countless endeavors.

The 15-time NBA All-Star’s unprecedented athletic career spanned nearly two decades and earned him countless awards and honors, including NBA Most Valuable Player, NBA Rookie of the Year, four NBA Championships and a First Ballot NBA Hall of Famer. Currently, O’Neal is an analyst on TNT’s Emmy Award-winning Inside the NBA, and will be premiering his life chronicling reality series, Shaq Life, in 2020.

O’Neal, who has a PhD in Leadership and Education, gives back through a number of annual philanthropic programs including Shaq to School, Shaqsgiving, and Shaq a Claus.

The debut of his Los Angeles restaurant, Shaquille’s, along with his Las Vegas eatery, Big Chicken, has further elevated Shaquille’s tycoon status he has positioned him as a successful restaurateur. A second Big Chicken location is slated to open in Glendale, CA and will debut at sea on Carnival Cruise Lines Radiance and Mardi Gras.

Follow Shaquille O’Neal on Facebook, Twitter and Instagram.

About Authentic Brands Group
Authentic Brands Group (ABG) is a brand development, marketing, and entertainment company, which owns a portfolio of global media, entertainment, and lifestyle brands. Headquartered in New York City, ABG elevates and builds the long-term value of more than 50 consumer brands and properties by partnering with best-in-class manufacturers, wholesalers, and retailers. Its brands have a global retail footprint in more than 100,000 points of sale across the luxury, specialty, department store, mid-tier, mass, and e-commerce channels, and more than 5,850 freestanding stores and shop-in-shops around the world.

ABG is committed to transforming brands by delivering compelling product, content, business, and immersive experiences. It creates and activates original marketing strategies to drive the success of its brands across all consumer touchpoints, platforms, and emerging media. ABG’s portfolio of iconic and world-renowned brands generates more than $12.5 billion in annual retail sales and includes Marilyn Monroe®, Elvis Presley®, Muhammad Ali®, Shaquille O’Neal®, Sports Illustrated®, Dr. J®, Greg Norman®, Neil Lane®, Thalia®, Nautica®, Aéropostale®, Forever 21®, Juicy Couture®, Vince Camuto®, Herve Leger®, Judith Leiber®, Barneys New York®, Frederick’s of Hollywood®, Nine West®, Frye®, Jones New York®, Louise et Cie®, Sole Society®, Enzo Angiolini®, CC Corso Como®, Hickey Freeman®, Hart Schaffner Marx®, Adrienne Vittadini®, Taryn Rose®, Bandolino®, Misook®, Spyder®, Tretorn®, Tapout®, Prince®, Volcom®, Airwalk®, Vision Street Wear®, Above The Rim®, Hind®, Thomasville®, Drexel®, and Henredon®.

For more information, visit authenticbrandsgroup.com.

Follow ABG on Twitter, LinkedIn, and Instagram.

Raising Children to Eat Greens

Getting children to eat their greens? Both parents need to set an example

A positive example set by both the mother and the father promotes the consumption of vegetables, fruit and berries among 3–5-year-old children, according to a new study from the University of Eastern Finland. The study explored the association of the home food environment and parental influence with the consumption of vegetables among kindergarten-aged children. The findings were published in Food Quality and Preference.

Children eat inadequate amounts of vegetables, fruit and berries across Europe and elsewhere, too. As the health and nutrition benefits of these foods are well-known, increasing their consumption among children is a challenge many countries are struggling with. Dietary habits also track from childhood to adulthood, and the period of early childhood is critical for adapting to a diet rich in greens.

The researchers studied the consumption of vegetables, fruit and berries, and the family’s home food environment, through a survey taken by parents. The study looked at 114 kindergarten-aged children and their parents (100) in Finland. Raw and cooked vegetables and fruit and berries were analysed separately.

The researchers found that to a certain degree, the consumption of vegetables is affected by different factors than the consumption of fruit and berries. Maternal example was associated with the consumption of raw and cooked vegetables as well as with the consumption of fruit and berries. Paternal example, on the other hand, was the strongest for cooked vegetables.

“This shows that teaching children to eat their greens is not something mothers should be doing alone. A positive example set by both parents is important, as is their encouragement of the child,” Researcher and Nutritionist Kaisa Kähkönen from the University of Eastern Finland says.

The study also showed that dinner is the most important meal at home when it comes to teaching children to eat vegetables. The families participating in the study often ate dinner together, highlighting the role of parental influence on the development of children’s dietary choices and preferences.

Dinner constitutes a daily opportunity to serve vegetables in a variety of different forms: as the main course, as a side dish, and as salad.

“Variation can be created by serving raw vegetables, such as the ever-popular cucumber and tomato, accompanied by cooked ones. In fact, many root vegetables, cabbages and squashes are best served cooked,”
Kähkönen says.

When it comes to eating fruit, evening snacks were the most important meal.

The study shows that many families still eat less vegetables, fruit and berries on average than would be beneficial in view of health promotion. Cooked vegetables and berries were the least eaten food items among the study population.

The Institute of Public Health and Clinical Nutrition at the University of Eastern Finland studies how food education in early childhood can support good nutrition among children and promote the establishment of healthy dietary habits.

The newly published study was carried out in collaboration between researchers from the Universities of Eastern Finland, Jyväskylä and Turku. The study was funded by the Jenny and Antti Wihuri Fund.

Celebrated Chefs Unite for Food Network’s Inaugural Culinary Showcase

MASTER CHEFS FROM ITALY AND ISRAEL JOIN CHEF FABIO VACCARELLA FROM THE PATIO AT THE CONTINUUM DURING ITS INAUGURAL CULINARY SHOWCASE FOR THE FOOD NETWORK & COOKING CHANNEL SOUTH BEACH WINE & FOOD FESTIVAL PRESENTED BY CAPITAL ONE

The world’s most famous butcher, Chef Dario Cecchini, and ‘The Cauliflower King’ Chef Eyal Shani, credited with redefining Israeli street food, join the executive chef from the iconic Miami Beach residences for a private evening of gastronomic excellence

Continuum, South Florida’s premier resort-style oceanfront condominium residences, has announced its inaugural participation in the 19th annual Food Network & Cooking Channel South Beach Wine & Food Festival presented by Capital One (SOBEWFF®). South Florida’s iconic name in luxury living will be joining forces with some of today’s most iconic chefs for an official SOBEWFF® evening of superlative international cuisine.

The world’s most famous butcher, Dario Cecchini, will join forces with Executive Chef Fabio Vaccarella from The Patio at the Continuum in Miami Beach, together with “The Cauliflower King” and the man credited with redefining Israeli street food, Eyal Shani, to produce an extravagant three-course menu for 100 Continuum residents and their guests on Friday, February 21st, 2020 – poolside at The Patio restaurant. Cecchini’s eighth generation passion for his craft inspires everyone around him at Antica Macelleria Cecchini in Chianti, and is only matched by his invigorating passion for life. Shani, who owns some of the most respected and popular restaurants in Tel Aviv, is known for his extraordinary twists on famous dishes and creative presentations. Together, this dynamic duo will combine forces with The Patio’s Executive Chef, Fabio Vaccarella, for an eclectic dining experience that marries traditional Italian cuisine with vibrant Israeli flavors.

“We are delighted to announce our debut participation during this year’s SOBEWFF®,” says Rishi Idnani, Managing Director of the Continuum in Miami Beach. “The collaboration by this collective group of esteemed chefs represents the best in class from today’s culinary world. We are very excited to present an especially curated menu exclusively to our residents and their guests for an evening that will prove to be most memorable at The Patio restaurant here at the Continuum.”

Guests will enjoy a carefully crafted menu by all three chefs comprising of Italian and Israeli delicacies that will include: Burro del Chianti Crostini (fresh pork fat with garlic and rosemary); Salmone Marinato Crostini (herbs marinade with salmon, chive mousse and Oscietra caviar); Arancini ai Fiori di Zucca (rice balls with zucchini blossom and smoked buffalo mozzarella); Crema di Fave al Cacio (fava beans with braised vegetables and truffle burrata); Roasted Whole Snapper and Bistecca alla Fiorentina (baked potato with chianti butter), among other unique plates that will be paired with a selection of international wines.

“We are pleased to bring two of today’s most progressive chefs to The Patio at the Continuum for the property’s debut participation during this year’s Festival,” says Festival founder and director Lee Brian Schrager, who also serves as senior vice president of communications and corporate social responsibility for Southern Glazer’s Wine & Spirits. “We always appreciate the opportunity to curate a private culinary experience at a residential property in South Florida and expose more consumers to great Festival food, wine, spirits and talent. Italy meets Israel at the Continuum is the perfect fit and an excellent way to expose residents to a SOBEWFF® experience.”

Tickets for the private dinner hosted by Dario Cecchini, Eyal Shani and Fabio Vaccarella at The Patio restaurant on Friday, February 21st, 2020 are made available exclusively for Continuum residents and their guests.

For more information on this year’s SOBEWFF, visit www.sobewff.org

NFL, szemui ho, 360 MAGAZINE

Taste of the NFL

Super Bowl LIV Kicks Off!
The Nation’s Top Chefs and NFL Players Gather in South Florida for
Taste of the NFL’s Party with a Purpose®
 
Super Bowl LIV has finally arrived in South Florida and San Francisco 49ers and Kansas City Chiefs are gearing up for the big game. The iconic Party with a Purpose® by Taste of the NFL traditionally takes place on the eve of the Super Bowl and for its 29th year it will be held on Saturday, February 1, 2020 at The Diplomat Beach Resort in Hollywood, Florida.
 
The Taste of the NFL’s annual star-studded strolling wine and food event brings together exceptional cuisine, over 40 prominent chefs from around the country, NFL players, coaches, legends, celebrities, and more, all to support the fight against hunger. The nationwide fundraising campaign’s net proceeds directly support food banks nationwide. The event will feature a chef from each NFL city serving their signature dish alongside a current or alumni NFL player.
 
This year Chef Parke Ulrich from Waterbar in San Francisco, California and former 49ers linebacker and NFL 2000 Hall of Fame star Dave Wilcox are teamed up to represent the San Francisco 49ers. Together the duo will be serving up Dungeness Crab Fried Rice with uni mayo and bacon.

Representing the Kansas City Chiefs is Chef Michael Smith of Michael Smith Restaurant in Kansas City and former Kansas City Chief Eddie Kennison. Chef Smith is the city’s first James Beard Award-winning chef and will be serving Moroccan Lamb Harira & Cous Cous.

The team of national guest hosts for 2020 includes the legendary Coach Don Shula serving as the National Honorary Chair; Chef Andrew Zimmern – National Culinary Host; Chef Adam Richman – Florida Culinary Host; and Ben Leber as the National Player Host.
 
Local Miami Dolphin alumni and chefs who are absolute must-see’s at the event are former Dolphins linebacker John Offerdahl and James Beard Award winning Chef Allen Susser, who will be representing the Miami Dolphins; Chef Demetrio Zavala from Shula’s Restaurant Group and former Dolphins safety Dick Anderson are representing Shula’s American Steakhouse and the Dolphins’ Perfect Season; last season’s host committee chef representative Executive Chef Paula DaSilva from The Ritz-Carlton, Fort Lauderdale and Burlock Coast; 2019 Grid Iron Grill Off Battle winner Chef Brad Phillips from Even Keel Fish & Oyster and this year’s Kick Hunger Challenge winner Chef Jorge Gutierrez from Lona on Fort Lauderdale Beach.
 
In addition, The Diplomat Restaurant Group (DRG) has joined the team with its collection of notable chefs and will host a pop-up tailgate party at this year’s Party with a Purpose® – Michael Schulson/Taek Lee (Monkitail); Daniel Siegelman (Point Royal/Counter Point); and Rashaad Abdool (Diplomat Prime). Photo ops, lite bites, the DRG Kick Hunger Signature Cocktail, Apple Cider Mule, and desserts will be offered as a “Taste of The Diplomat” VIP welcome reception experience.
 
For a full event menu please visit http://www.tasteofthenfl.com/event-menu.
 
The roster of celebrity guests at this year’s After Party will be one of the hottest in TNFL’s 29-year history. Leading the entertainers is Derrick Wright – a top musical director and drummer in the entertainment industry who has worked with some of the world’s most notable singer/songwriters such as Janet Jackson, Adele, Alicia Keys, Toni Braxton, and Marc Anthony, among others. Joining Wright is a group of the best, most in-demand recording and touring musicians and vocalists in the biz including: Amanda Brown; Ali Caldwell; Cheryl Pepsii Riley; Guy Lockard; Al “Boogie” Carty; Miles Robertson; Ricardo Ramos; and Peter Wise. To make it extra sweet, Celebrity Chef and Cake Boss Buddy Valastro’s team will be offering an array of desserts to wrap up the evening.
 
Tickets for the not-to-be-missed fundraiser, Party with a Purpose® on Saturday, February 1, 2020 can be purchased at tasteofthenfl.com/tickets. Tickets include food, beverage, auction access, merchandise opportunities for autographs and photos, and access to the After Party with live celebrity entertainment. 100% of the net proceeds will benefit food banks in each NFL city, including Feeding South Florida locally. The Diplomat Beach Resort is located at 3555 South Ocean Drive in Hollywood, Florida. Sponsorship opportunities are still available including a special top-tier level, Hunger Heroes Partners. This limited designation features an elevated experience with exclusive perks including early admittance to the event, complimentary parking, table seating in the VIP section, tickets to the invitation-only Friday Night Huddle event (a thank you party for chefs, players and sponsors) and more. For more ticket and sponsor information, please visit: http://tasteofthenfl.com.

About Taste of The NFL

Since 1992, Taste of the NFL (a 501c3 organization) has rallied the country’s top chefs and the NFL’s greatest players to raise money in support of food banks throughout the United States. To-date, Taste of the NFL’s programs and events have raised and donated in excess of $26 million to food banks and nonprofit organizations in the 32 NFL cities, resulting in more than 220 million meals for Americans in need (many of them children and seniors), who have turned to their local food banks for assistance. The season-long efforts culminate each year with the Taste of the NFL’s Party with a Purpose®. Held on the eve of the Super Bowl. The star-studded fundraising event brings together exceptional cuisine, prominent chefs from around the country, NFL players, coaches, legends and more, all to support the fight against hunger. Learn more about Taste of the NFL at www.TasteoftheNFL.com.

About Kick Hunger Challenge

The Kick Hunger Challenge is an online-only fundraising campaign spearheaded by Taste of the NFL. This friendly “competition” pits fans from all 32 NFL teams against each other to raise money for food banks in NFL communities nationwide. Throughout the official NFL football season, and through Super Bowl Weekend, fans have the opportunity to support one of the 32 NFL teams and directly impact the donation of thousands of meals to food banks in their team’s community. Learn more about the Kick Hunger Challenge at www.kickhungerchallenge.com.

About The Diplomat Beach Resort

As ‘The Centerpiece of South Florida,’ The Diplomat Beach Resort, Hollywood, Florida’s most iconic property, boasts 1,000 guestrooms and suites, 8 different culinary destinations, two sun-drenched pools, 26 poolside cabanas – including four designed by the iconic fashion brand, Trina Turk, a deluxe spa and fitness center, and 209,000 square feet of meetings and event space. Additionally, The Diplomat is the largest in hotel convention space in South Florida with the most expansive ballroom south of Orlando. Each dining destination is rooted in strong culinary sensibilities and exudes brand individuality, creating distinct spaces and experiences, from famed Restaurateur and Chef Michael Schulson’s award-winning Monkitail, to Celebrity Chef Geoffrey Zakarian’s Point Royal. Located at 3555 South Ocean Drive in Hollywood, Florida, the resort is spread across the Intracoastal Waterway and Atlantic Ocean, and within a 10-minute drive from the Fort Lauderdale/Hollywood International Airport. For reservations please call 1-954-602-6000 or visit www.diplomatresort.com

About Curio Collection by Hilton

Curio Collection by Hilton is an upper-upscale, global portfolio of nearly 80 one-of-a-kind hotels and resorts. Curio Collection properties provide travelers authentic, curated experiences through distinctly local offerings and unexpected amenities, while providing the benefits of Hilton and its award-winning guest loyalty program Hilton Honors. Read the latest brand and hotel stories at newsroom.hilton.com/curio, and connect with Curio Collection on FacebookInstagram, and Twitter.

101 Best Restaurants

On Monday, Dec. 9, the Los Angeles Times will publish its annual list of 101 Best Restaurants, premiering on latimes.com that evening and in a premium print edition to be delivered to Times Sunday subscribers on Dec. 15.

This year, for the seventh edition of the list originated by the late great Jonathan Gold, Times restaurant critics Bill Addison and Patricia Escárcega have chosen the restaurants and written all of the reviews. (See their essay on this year’s list here.) And in honor of the restaurants that have earned coveted spots on the list, The Times Food staff will host a launch party on Dec. 9, with 30 celebrated chefs serving-up small plates.

Credit: Irmantas Gelūnas, 360 MAGAZINE

Lithuanian Fine Dining

Trend of Going Back to the Roots Praised by Michelin-Starred Chefs

Michelin-starred chefs from Italy were impressed by fine dining and food traditions they have discovered in Vilnius – the capital of Lithuania. The chefs pointed out reliance on roots and authenticity as the main strength of Lithuanian cuisine. They saw this as a trend that other countries are likely to follow.

The restaurants, food markets and delicacy shops of Vilnius attracted considerable attention of Michelin-starred chefs Andrea Aprea and Anthony Genovese, who visited the Lithuanian capital to attend the Lithuanian Gastronomy Forum. Both chefs agreed that a combination of authentic elements with modern cuisine sets Vilnius food tradition as an example to follow.

“Authenticity is important for the new generation of chefs we see coming at the moment. It is quite easy to get caught up in what the rest of the world is doing without figuring out who exactly you are as a chef and learning about your own heritage. Once you have this base understanding of yourself and your roots, your food will continue to evolve and thrive,” said Chef Genovese from the restaurant Il Pagliaccio, **Michelin Guide 2019.

According to Chef Aprea, when people make their traditional dishes they save and share memories of authentic food. People then learn from each other by making or tasting food of other cultures.

“I don’t have any memory of Lithuanian food, I don‘t know what is authentic Lithuanian cuisine, but the food itself and chefs who made it were telling stories. They combine the contemporary approach towards food with local traditional food elements. I think that coming back to the roots, saving and sharing memory is the way everybody should and will follow,” explained Chef Aprea from the restaurant VUN, ** Michelin Guide 2019.

During his food exploration trip, Chef Aprea was introduced to food served in Lithuania during the Middle Ages. He tried traditional cottage cheese, smoked pork fat, kvass and spit cake.

“I’d definitely recommend Vilnius as a gastro tourism place. It’s interesting to discover both the modern cuisine with traditional elements and an authentic food experience tasting the food that Lithuanians served on the table in the Middle Ages. Not only I’d recommend Vilnius to my friends or other chefs but I also plan coming back here again myself,” reflected Chef Aprea.

Vilnius’ restaurants focus on seasonal cuisine, improvisation, and unique culinary experiences. And though they differ in flavours, concepts and traditions, they’re all contributing to the city’s budding food scene, which takes guests on delicious flavour filled adventures.

Most of the top-grade restaurants in Vilnius have some traditional Lithuanian elements in their menus. For example, restaurants Nineteen 18 and Sweet Root both base their cuisine specifically on a modern interpretation of Lithuanian culinary tradition. These restaurants were  listed second and third, respectively, on the 2019 Top 30 Baltic restaurants list and given the Global Master Level by the White Guide Nordic. The best Lithuanian restaurant (according to a local ratingDžiaugsmas also serves creative reinterpretation of local food.

The menu of such restaurants features original interpretations of such Lithuanian everyday dishes as carp, schnitzel, beetroots and potatoes. Mushrooms – the must-have of the ordinary Lithuanian kitchen get into unexpected combinations as in dried boletus ice cream with hazelnut biscuit and fourteen months oak-aged apple vinegar served in Džiaugsmas. The fine-dining restaurants use local supplies of Lithuanian farmers or even develop their own farms.

Chef Aprea thinks that the popularity of local produce and food markets also adds to the high quality of food in Vilnius restaurants.

“When I visit foreign countries I first try to find out where people from that country are buying food. It helps me in understanding their approach towards food. It‘s important because food is our gasoline. Finding a nice and lively food market in a city or country is an important sign for me,” he said.

The trends and lessons of contemporary Lithuanian cuisine were further discussed at the second Lithuanian Gastronomy Forum which this year focused on multiculturalism as the foundation of the new Lithuanian gastronomy. Throughout the history Lithuanian cuisine was influenced by French, Italian and German gastronomic traditions as well as Jewish, tartar and other oriental cultures that reached Lithuania through its ethnic minorities. This mix of cultures and the cuisine that grew out of it were the main topics of all presentations and discussions at the forum.

ABOUT GO VILNIUS

Go Vilnius is the official tourism and business development agency of the City of Vilnius. The agency provides visitors, investors, relocating talent, entrepreneurs and businesses with all the essential information they need to know about the Lithuanian capital. Go Vilnius offers information on everything from real estate to leisure activities in Vilnius, simplifying the process of travelling, relocating to, or investing in Vilnius.

*Photo Credit: Irmantas Gelūnas

360 MAGAZINE, Vaughn Lowery, medicine

Shaquille O’Neal Launches “In the Kitchen with Shaq” on ShopHQ®

The Hall of Famer and ShopHQ® Forge Partnership for Kitchen and Grill Products

iMedia Brands (NASDAQ: IMBI) today announced a partnership with Authentic Brands Group (ABG) for Shaquille O’Neal and ShopHQ®, its flagship nationally distributed television retailing network. The agreement includes a nationally televised live program, “In the Kitchen with Shaq” as well as a product partnership for an innovative collection of kitchenware, cookware, and grill products.

“In the Kitchen with Shaq” is set to broadcast live, weekly one-hour program per year hosted by the legendary basketball Hall of Famer and will feature Shaq-approved kitchen, and cookware essentials. “In the Kitchen with Shaq” films in Atlanta, GA and is confirmed for thirty live broadcasts.

“I’m so excited to partner with ShopHQ® on ‘In the Kitchen with Shaq’,” said O’Neal. “Nothing brings people together like food and my new collection features top-of-the-line kitchen necessities that anyone can use to prep, cook and serve their favorite recipes. I can’t wait to unveil it on ShopHQ®.”

“We are thrilled to partner with Shaquille on the exciting launch of ‘In the Kitchen with Shaq’,” said Tim Peterman, CEO of iMedia Brands. “Shaquille’s business acumen has no bounds, and we know that his fanbase will be excited not only to see Shaq on their television screens but also in their kitchens.”

“In the Kitchen with Shaq” is slated to launch on ShopHQ® in 2020.

About iMedia Brands, Inc.
iMedia Brands, Inc. (NASDAQ: IMBI) is a global interactive media company that manages a growing portfolio of niche, lifestyle television networks and web service businesses, primarily in North America, for both English speaking and, soon, Spanish speaking audiences and customers. Its brand portfolio spans multiple business models and product categories and includes ShopHQ, iMedia Web Services and soon-to-be-launched Bulldog Shopping Network and LaVenta Shopping Network. Please visit www.imediabrands.com for more investor information.

About Shaquille O’Neal
Shaquille O’Neal is one of the world’s most successful athletes-turned-businessmen, whose accomplishments both on and off the court have translated into a highly sought-after consumer brand. As a business mogul, sports analyst, DJ, restauranteur, and brand ambassador, O’Neal’s unique “Business of Fun” mantra resonates throughout each of his countless endeavors.

The 15-time NBA All-Star’s unprecedented athletic career spanned nearly two decades and earned him countless awards and honors, including NBA Most Valuable Player, NBA Rookie of the Year, four NBA Championships and a First Ballot NBA Hall of Famer. Currently, O’Neal is an analyst on TNT’s Emmy Award-winning Inside the NBA, and will be premiering his life chronicling reality series, Shaq Life, in 2020.

O’Neal, who has a PhD in Leadership and Education, gives back through a number of annual philanthropic programs including Shaq to SchoolShaqsgiving, and Shaq a Claus.

The debut of his Los Angeles restaurant, Shaquille’s, along with his Las Vegas eatery, Big Chicken, has further elevated Shaquille’s tycoon status he has positioned him as a successful restaurateur. A second Big Chicken location is slated to open in Glendale, CA and will debut at sea on Carnival Cruise Lines Radiance and Mardi Gras.

Follow Shaquille O’Neal on FacebookTwitter and Instagram.

About Authentic Brands Group
Authentic Brands Group (ABG) is a brand development, marketing and entertainment company, which owns a portfolio of global media, entertainment and lifestyle brands. Headquartered in New York City, ABG elevates and builds the long-term value of more than 50 consumer brands and properties by partnering with best-in-class manufacturers, wholesalers and retailers. Its brands have a global retail footprint in more than 100,000 points of sale across the luxury, specialty, department store, mid-tier, mass and e-commerce channels and more than 5,000 freestanding stores and shop-in-shops around the world.

ABG is committed to transforming brands by delivering compelling product, content, business and immersive experiences. It creates and activates original marketing strategies to drive the success of its brands across all consumer touchpoints, platforms and emerging media. ABG’s portfolio of iconic and world-renowned brands generates more than $10 billion in annual retail sales and includes Marilyn Monroe®, Mini Marilyn®, Elvis Presley®, Muhammad Ali®, Shaquille O’Neal®, Sports Illustrated®, Dr. J®, Greg Norman®, Neil Lane®, Thalia®, Michael Jackson® (managed brand), Nautica®, Aéropostale®, Juicy Couture®, Vince Camuto®, Herve Leger®, Judith Leiber®, Barneys New York®, Frederick’s of Hollywood®, Nine West®, Frye®, Jones New York®, Louise et Cie®, Sole Society®, Enzo Angiolini®, CC Corso Como®, Hickey Freeman®, Hart Schaffner Marx®, Adrienne Vittadini®, Taryn Rose®, Bandolino®, Misook®, 1.STATE®, CeCe®, Chaus®, Spyder®, Tretorn®, Tapout®, Prince®, Volcom®, Airwalk®, Vision Street Wear®, Above The Rim®, Hind®, Thomasville®, Drexel® and Henredon®.

For more information, visit authenticbrandsgroup.com.
Follow ABG on TwitterLinkedIn and Instagram.

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This release contains statements, estimates, projections, guidance or outlooks that constitute “forward-looking” statements as defined under U.S. federal securities laws. Generally, the words “believe,” “expect,” “intend,” “estimate,” “anticipate,” “plan,” “project,” “should” and similar expressions identify forward-looking statements, which generally are not historical in nature. These statements may contain information about our prospects, including anticipated show, event, or product line launches, and involve risks and uncertainties. We caution that actual results could differ materially from those that management expects, depending on the outcome of certain factors.

ARIA Resort & Casino, MGM, food, travel, 360 MAGAZINE

DIN TAI FUNG 

The soup dumplings once described by the late Pulitzer Prize winner Jonathan Gold as “small miracles” will find a new home as Din Tai Fung announces its first Las Vegas location, joining the stellar culinary line-up at ARIA Resort & Casino in 2020.

The esteemed Taiwanese dumpling and noodle house, with more than 170 restaurants in 13 countries, will debut in the former ARIA Café space mid-to-late next year.

ARIA President & COO Steve Zanella said, “We are thrilled to welcome Din Tai Fung to ARIA as they work alongside our talented restaurant employees to deliver a new culinary experience to our resort.  Both teams are known for their world-class service standards and we know the synergy will be impeccable when the restaurant opens next year.”

“Din Tai Fung consistently provides superior food and service, positioning the venue as one of the most sought-after brands in the world,” said MGM Resorts International Chief Hospitality Officer Ari Kastrati. “We welcome their team to our culinary portfolio as they provide ARIA’s guests with a renowned menu full of exciting offerings.”

Din Tai Fung is celebrated from Taipei to Los Angeles for meticulously handcrafted dumplings and noodles served in an approachable setting. Renowned for its Xiao Long Bao, Din Tai Fung’s Shanghai-style soup dumplings are filled with the highest quality Kurobuta pork and broth that bursts upon the first bite, fragranced with aromas of fresh ginger and green onion.

Din Tai Fung CEO Frank Yang said, “We are excited to bring Din Tai Fung to Las Vegas’ international clientele. We will be leveraging our 20 years of experience perfecting our operations in other markets to provide an authentic yet modern Taiwanese dining experience. Our attention to detail and commitment to the highest standard in both service and food quality is, no doubt, a perfect match for ARIA.”

Additional details on Din Tai Fung will be made available in the coming months.

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ARIA Resort & Casino

ARIA Resort & Casino is a stunning AAA Five Diamond resort on The Strip featuring an unprecedented combination of striking architecture, sustainable design, spectacular amenities, high-end service and premium meeting and convention space. Combined with its unparalleled amenities including luxurious shopping at Crystals and the first-of-its-kind public Fine Art Collection, ARIA introduces a new generation of resort experiences, unlike anything Las Vegas has ever seen.  ARIA and its neighboring properties are a joint venture between MGM Resorts International (NYSE: MGM) and Infinity World Development Corp, a subsidiary of Dubai World. For more information and reservations, visit ARIA.com or call toll free at (866) 359-7757; also find ARIA on Facebook and Twitter.

Din Tai Fung

Din Tai Fung is a Taiwanese restaurant specializing in Xiao Long Bao. Originally founded as a cooking oil retail business in 1958, Din Tai Fung was reborn as a steamed dumpling and noodle restaurant in 1972. Since its founding, Din Tai Fung has focused on achieving steady improvement in quality, standardization, and service. In 1996, the first international location opened in Tokyo, and the first location in North America opened in Arcadia, California in 2000. In 2009, the Hong Kong branch was awarded one Michelin star. Din Tai Fung now has 8 locations in California, 5 locations in the Pacific Northwest and more than 170 restaurants in 13 countries worldwide.

For more information please visit http://dintaifungusa.com/; also find Din Tai Fung USA on Facebook and Instagram (@dintaifungusa).