Posts tagged with "james beard award"

Lexus Restaurant Gif by Reb Czukoski for use by 360 Magazine

INTERSECT BY LEXUS – NYC

Eccentric, experimental, exquisite – all are adjectives that best describe dinner at Intersect NYC

Intersect NYC is a co-operative project between Lexus and Union Square Hospitality Group, with additional locations in Dubai and Tokyo. Union Square Hospitality Group collaborates with a wide array of businesses: Anchovy Social (DC), Blue Smoke (NYC) and LoBall (NYC).

Intersect by Lexus is a dynamic and delicious encounter hosted in a handful of tech-forward cities where charismatic epicures, who themselves break the mold, are immersed in the automotive giant’s ecosystem without physically driving nor owning one of their vehicles. The venue can be defined as “a manifestation of omotenashi, a Lexus core value characterized by an unwavering commitment to exceptional hospitality.” Omote means public face, and “nashi” means nothing; omotenashi ultimately meaning that everything produced comes from the heart with honesty and no concealment. 

Situated in the trendy Meatpacking District of New York City amongst chic shops and nightlife, the physical unit of Intersect features an unrivaled open-air market, complete with a lounge, restaurant, and event space. The two-level, square-like locale houses an immersive environment of edible delights and whimsical handmade cocktails. The experience can be best described as living through the magic that is an episode of travelling host and star Anthony Bourdain‘s Parts Unknown. The overall atmosphere emits a decadent, intuitive and contemporary feel. Situated throughout the space are a vast assortment of cookbooks on mantelshelves, including The Thousand Dollar Dinner: America’s First Great Cookery Challenge by Becky Libourel Diamond. One particularly intriguing structure is an accent wall designed by lauded Japanese interior designer, Masamichi Katayama of Wonderwall. The installation, in close proximity to a black metal stairwell, is illuminated with recessed lighting and encased in glass, creating a moment where severe modernity meets the magical. The private dining room is an intimate space where an array of occasions can be held, wedding receptions, corporate gatherings and pop-ups in a reclusive yet bespoke setting. Intersect by Lexus is an ideal place for guests to be entertained, inspired, and educated, and serves as a conduit where ideas, people, and culinary creations unite.

The kitchen interchanges every six months – an ever-growing and evolving list of impressive artisanal cooks fabricate their own menu to challenge and delight visitors. Intersect by Lexus welcomed its seventh Restaurant-in-Residence, New Orleans’ Creole eatery, Compère Lapin. Chef Nina Compton owns and operates the New Orleans restaurant in tandem with Bywater American Bistro (BABs) where it is a well-loved hit in the Big Easy. 

Compton is the third chef chosen this year, and is a James Beard Award-Winner and Top Chef: New Orleans runner-up. Chef Compton graduated from The Culinary Institute of America in 2001 and first embarked on her remarkable professional career at Daniel in NYC. Chef Compton blends her signature Gulf coast ingredients with island flavors. Compton hails from Saint Lucia and her bill of fare is an array of Caribbean and Cajun-inspired dishes, such as dover sole meuniere and hot chicken. 

Currently, Intersect NYC is led by classically trained Executive Chef Nickolas Martinez, the former executive chef of Foragers. Chef Martinez established his own culinary identity through his Midwestern roots and passion for French techniques. Chef Martinez, like Chef Compton, graduated from the Culinary Institute of America. As executive chef, Chef Martinez prides himself in creating a “space dedicated to the ethos of the Lexus lifestyle, and a home to a unique dining experience.” 

This three-star Michelin restaurant remains on the minds some of the most influential critics, as well as in the memories of all those who have explored the flavors and festivity firsthand. The service, presentation and wine pairings are unprecedented in their attention to palettes and details. 360 MAGAZINE had the opportunity to enjoy the pour deux menu among other enticing choices, sampling many of the most acclaimed dishes currently in circulation.

We began with two cocktails: the Ruby Lo-Ball and the Best Bank Punch. The Ruby features a fruity concoction of port wine, apple, ginger, and soda, for something refreshing with a bit of a snap, while the Punch, a drink of vodka, lillet, thai basil, passionfruit, and Sirop JM was both stronger and herbier. While both served up a revitalizing and uncommon flavor dynamic, we preferred the Ruby Lo-Ball as our cocktail of choice. After these early drinks, 360 turned to wine for the remainder of our meal. With a divine wine-list curated alongside the main dinner menu, every choice is certain to impress, and 360 was utterly charmed by our choices. A Bourgone Aligote, a very dry white French wine, as well as a Zind Chardonnary, a white blended with fruity notes that was not very oaky but with a sense of tartness, dazzled.

The food itself surpassed all expectations, proving the multifaceted style of the space extended to the delectable food. For our appetizers, we selected the hush puppies with cilantro crema, a light and delicate take on a classic, as well as the Louisiana barbecue shrimp with chervil and baguette and the stuffed back crab served with uni butter and charred lime. All these impressed – the upscale takes on Southern classics captivated a certain sense of comfort while still being creative, decadent, and extravagant. This tradition continued into the entrees, where 360 pursued the “pour deux” – for two – menu, where one large serving plate is presented to two diners to share. This is not only a meal for romantic evening – everyone from couples, to friends, to business partners took part in this unique savory affair. 360 sampled both the hot fire chicken with red beans and rice as well as the dover sole meuniere with brussels sprouts amandine served with celery root and parsnip puree. The sole, perfectly baked in a warming butter sauce, as well as the succulent and crispy chicken with a fiery side, left our team more than satisfied with its mouth-watering excellence. An airy mango sorbet cooled things off before our main dessert, chocolate with passionfruit and a cashew croquant, an ambrosial finish to a perfectly piquant meal. 

Intersect NYC, from its style to its connoisseurs to its ambitious culinary pursuits, enamored 360 all the way through. For a sleek and satisfying adventure, Intersect NYC is the ultimate dinner venue.

Article by: Vaughn Lowery, Armon Hayes, Elle Grant, McKinley Franklin

Lodi—Napa without the crowds

360 Magazine Culture Editor, Tom Wilmer explores Lodi, California’s exemplary wine, cuisine and culture.

Lodi has been chugging along as a major wine and grape producer for more than a Century.

Located in the San Joaquin Valley a hundred miles inland from San Francisco and a five-hour drive from Hollywood, Lodi is a highly recommended weekend wine getaway.

Why? You’ll discover truly world-class family run wineries and businesses with the added allure of a small town innocence where the people are friendly and welcoming.

Liz Bokish at Bokish Vineyards

Liz Bokisch savors her wine at Bokisch Vineyards. Photo Credit: Tom Wilmer

Lodi has long been legendary for their Zinfandel—producing more than 40 percent of all premium Zin sold in California. But, Lodi does not get the media-buzz like Napa Valley—and in a way that’s a good thing as it offers an opportunity to experience a world-class wine region that has not gone over the top.

Word Class? Yes. In 2015 the prestigious Wine Spectator proclaimed Lodi as the Wine Region of the year.

Michael David Winery

Michael David;s brilliant Seven Deadly Zins label propelled the winery from a boutique operation to 700,000 case production in 2018. Today FreakShow is a star label. Photo Credit: Tom Wilmer

Lodi was awarded Wine Enthusiast’s coveted “Wine Region of the Year” in 2015, and in September 2018, USA Today’s Readers’ Poll awarded Lodi with second place in the Top 10 Best Wine Regions in America.

Lodi winemakers regularly walk away with double-golds at wine competitions. Mettler Family Vineyards’ winemaker Adam Mettler, was recipient of Wine Spectator’s prestigious 2018 Winemaker of the Year award.

Mettler Family Vineyards tasting room

Mettler Family Vineyards tasting room in Lodi, California. Photo Credit: Tom Wilmer

There are also delightful upstarts like Ms. Sue Tipton. She didn’t even think about becoming a winemaker until she was 50 years-old—and when she did, she decided to only craft white wines.

Everyone told her she wouldn’t make a go of it unless she also made reds.

Tifton plowed ahead in spite of the naysayers and it wasn’t long before her Voignier won the “Best in the State of California” at the 2016 California State Fair.

Acquiesce Winery awards

Just a sampler of Acquiesce Winery’s award winning white wines. Photo Credit: Tom Wilmer

Come for a visit and you will be pleasantly comforted by the absence of bumper-to-bumper traffic—it’s stone cold refreshing—and savor the preponderance of laid back family run wineries.

It’s no accident that Lodi Wine is slated to be the official wine of the 2019 Amgen Tour of California.

old vine zin at Lucas Winery

Lucas Winery”s old-vine zin planted in 1933 aren’t the oldest zinfandel vines in Lodi–some date from the 1880s. Photo Credit: Tom Wilmer

Wine is just one of the many cool ingredients that make Lodi such a tempting destination—there’s also a burgeoning culinary scene with, of course, a downtown microbrewery.

At Wine & Roses Inn and Spa—you’ll meet, and hopefully have time for dinner prepared by James Beard award-winning chef—Bradley Ogden, a true California culinary legend and trendsetter.

Chef Bradley Ogden in the kitchen at Wine & Roses Inn, Lodi, California. Photo Credit: Lodi Wine Commission

Chef Ogden came to national attention in the early 1980s at Kansas City’s famed The American Restaurant shortly after graduating from the prestigious Culinary Institute of America.

Ogden served as executive chef at San Francisco’s Campton Place Hotel before opening his first restaurant, The Lark Creek Inn, in 1989.

Over the years, he’s been involved in dozens of legendary California restaurant operations, including One Market in San Francisco, his namesake eatery in Las Vegas at Caesar’s Palace, The Lark Creek Inn, Larkspur, and Root 246 in Solvang.

Ogden recently settled in Lodi, California, where he serves as culinary director at Wine & Rose Resort & Spa’s Town House restaurant.

Wine & Roses Inna and Spa’s evocative architecture. Photo Credit: Tom Wilmer

Wine & Roses Spa

Wine & Roses Spa in Lodi, California. Photo Credit: Tom Wilmer

tranquil vista at Wine and Roses Inn Lodi, California. Photo Credit: Tom Wilmer

Lodi kayaking

Kayaking on Lake Lodi. Photo Credit: Tom Wilmer

morning outing with Headwaters Kayak Company in Lodi. Photo Credit: Tom Wilmer

Listen in to the Journeys of Discovery with Tom Wilmer KCBX/NPR One audio podcast series to hear the stories and tales of the Lodi wine world as told by the locals:

Click here to listen to the Podcast interview at Lucas Winery

Click here for Lodi overview, kayaking, biking, and agricultural history podcast

Wine tasting venues in Lodi are cozy and inviting–like this romantic setting at Macchia Winery. Photo Credit: Tom Wilmer

Click here to listen to Chef Bradley Ogden’s Podcast interview

Chef Bradley Ogden dinner at Wine and Roses Inn, Lodi, California. Photo Credit: Tom Wilmer

Sunset in the fields at Acquiesce Winery Lodi, California. Photo Credit: Tom Wilmer

Old water wagon at Oak Farm Winery Lodi, California. Photo Credit: Tom Wilmer

Lodi Wine Trail. Photo Credit: Tom Wilmer

Back in the day in Lodi, California. Photo Courtesy Lodi Wine Commission

You are invited to subscribe to the Lowell Thomas Award-winning travel show podcast, Journeys of Discovery with Tom Wilmer, featured on the NPR Podcast Directory, Apple Podcast, the NPR One App & Stitcher.com. Twitter: TomCWilmer. Instagram: Thomas.Wilmer. Member of the National Press Club in Washington D.C.

JAMES BEARD FOUNDATION

James Beard Foundation Announces Final Call for Entry for Media Awards Categories

The James Beard Foundation (JBF) announced today the final call for entry for the Journalism and Broadcast categories of the 2018 Media Awards. The deadline for submissions is January 3, 2018. Nominees for all award categories will be revealed on March 14, 2018.

To reflect current trends in the vast media landscape, The James Beard Foundation has created a new Journalism Award. The Feature Reporting Award recognizes excellence for engaging, in-depth, and enterprising reporting in food and/or drink features. In the Broadcast Media Awards, the Documentary Award will now accept entries that have been viewed at a North American film festival. All Book, Restaurant and Chef, Restaurant Design, and Special Achievement Awards will remain largely unchanged from 2017.

“In a place and time where the media has such an omnipresence in our daily lives, we are proud to recognize the journalists and reporters shedding light on important food and restaurant industry happenings and issues,” said Journalism Awards committee chairperson, John Kessler.

For more information and to view the full list of 2018 Awards programs, criteria, and deadlines, please visit jamesbeard.org/awards.  Entries for all categories can be submitted via the online portal here.

The James Beard Foundation Media Awards will be held at Pier Sixty at Chelsea Piers in New York City on Friday, April 27, 2018.

The James Beard Foundation Awards Ceremony and Gala Reception will be held at the Lyric Opera of Chicago on Monday, May 7, 2018. During the JBF Awards ceremony, which is ticketed and open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Lifetime Achievement, Who’s Who of Food and Beverage in America, and America’s Classics. A gala reception will immediately follow, featuring top chefs and beverage professionals from across the country.

About the James Beard Foundation

Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit jamesbeard.org. Get food news, recipes, and more at the James Beard Foundation’s blog. Follow the James Beard Foundation on FacebookTwitter and Instagram.

Photo credit: Davide Luciano