Flavor Forays Deep in the Heart of Austin, September 9 to 11, 2024

 We were literally in luck on Willie Nelson’s Luck Ranch where we were inspired by regenerative farmers Orion and Tina Weldon of Terra Purezza. We also lucked out with glorious moderate weather as we led and fed a group of chefs and f&b leaders on a three-day culinary immersion in Austin and nearby Hill Country.

Thanks to one and all who joined us Deep in the Heart of Austin.  Let’s give a shout out to all the hospitable Texans who welcomed, inspired, and educated us. And made sure we didn’t go hungry.

Personable chef Jo Chan who worked her magic with refreshing salads and a memorable pasta Bolognese at Made In, the local cookware company a favorite with chefs.  Chef Danny at ATX Cocina who demonstrated the transformation of corn into masa and then into the best tortilla chips you’ve ever had. Troy Geyer who gave us a taste of his Big Hat cocktails and mocktails. Chef/Partner Kevin Taylor who spoiled us at Bulevar with  Hamachi and snapper crudo, mixto pibil, papas fritas and esquites accompanied by Margaritas and Palomas. Veracruz au Natural made sure we started a day like true Austinites with  breakfast tacos.  Chef Taylor Hall at Pizzeria Sorellina in Spicewood makes the best pizza this side of Naples with local Barton Springs flour.  A wine tasting from Texas wine pioneers at Fall Creek Vineyards.  Sotol, a different kind of spirit made from a cactus, at Desert Door. A tasting of various locally distilled spirits at Treaty Oak. Loro, the smokehouse where Texas meets Asia. Austin Central Library, a leading example of a green building. Boggy Creek Urban farm where chefs are in close proximity to local produce. Distant Relatives where chef Damien Brockway puts an African American touch on BBQ.

Click on the image to view the intinerary.

Many thanks to the sponsors who made it all possible—Arc Cardinal, Idaho Potato Commission, Nestle Premium Waters, Perfect Puree. We couldn’t have done it without you.

Our home away from home was the Austin Fairmont. Executive Chef Gilberto Ramirez led us on an amazing behind the scenes tour of the hotel’s many kitchens and restaurants where he and his team take it in stride to feed banquets as large as 1,800. And did he ever give us the royal treatment shaving truffles over soft scrambled eggs and topping bite sized croquettes with a dollop of caviar. What a way to begin a day!

What a Surprise!

A spectacular surprise at the 25th anniversary of the Flavor Forays Championship BBQ & Cookoff  May 19 was the second line parade organized by the Arc Cardinal team and Lisa Abraham who made duplicates of Food Arts covers for the parade paddles.

Let the Season Begin!

To read this story by Beverly Stephen, click below.

Dining by Design

To read this story by Beverly Stephen, click below.

An American Entrepreneur Decodes Parisian Life

To read this story by Beverly Stephen, click below.

Metropolis by Marcus Samuelsson Celebrates New York Flavors

To read this story by Beverly Stephen, click here.

25 Amazing Years - BBQ and Cook-off

We are thrilled to announce our 25th annual BBQ and Cook-off. Stay tuned for important details. See you in Chicago!

Happening Hamptons Summer

Summer may be over, but it’s never too soon to start dreaming about the next one. Check out this story by Beverly Stephen in the August 11, 2023 edition of Everett Potter’s Travel Report by clicking here.

The Perelman Performing Arts Center

Beverly Stephen writes about the new performing arts center in lower Manhattan for Everett Potter’s Travel Report. You can read it by clicking here.

The City that never sleeps never stops eating.

Check out out this story by Beverly Stephen on some of New York’s marquee chefs in this 2023 Columbus Day edition of Hampton’s Real Estate by clicking here.

Vacationing Italian-Style

By Beverly Stephen

If life gives you lemons, make Limoncello. Or lemon granita, or lemon pasta, or ceramic lemons, or lemon Christmas decorations. Italy’s Amalfi coast, stretching some 30 miles between Sorrento and Salerno, is one of the most stunningly beautiful places on earth which, of course, is the main reason you go there. But you can’t help but admire the remarkable Amalfi lemons, some almost as large as grapefruit, and the ingenuity of the local population for finding so many uses for their abundant crop. Its moderate Mediterranean climate encourages the growth not only of lemons but also limes and oranges. A wealth of other produce and the freshest seafood make it a gastronomic paradise as well as a scenic wonder protected as a UNESCO World Heritage site. To read the full story, click the photo above or here.

A Gourmet Roman Holiday

Click on the photo above to read more!

BBQ is BACK!

The Flavor Forays Championship BBQ & Cook-Off is back and will be bigger and better than ever. Save the date: Sunday, May 21 from 4 to 7 p.m. at Galleria Marchetti, 825 West Erie, Chicago.

INSIDE SCOOP: The Championship BBQ & Cook-Off is regarded by food industry insiders as a “must attend,” high-powered networking event that takes place each year during the National Restaurant Association show in Chicago.

MORE MAKES IT MERRIER: It showcases the best chefs in Chicago as they face off over flames to feed up to 1,000 of the industry’s leading chefs and operators. Sponsors may invite as many customers or prospective customers as they wish.

SEE & BE SEEN: The BBQ also attracts many high-quality sponsors integral to the event’s success. It brings together these manufacturers and suppliers with restaurant personnel. Unilever was a valued sponsor of this event for many years...in fact Unilever was a sponsor of the very first one, over 25 years ago.

GOOD FOOD, GOOD DEEDS:  The BBQ benefits World Central Kitchen, an international hunger relief organization led by chef José Andrés and the Greater Chicago Food Depository.

Charleston's Charms

Click below to learn more about our recent foray in beautiful Charleston.

Charleston’s Charms

Grits, Gullah, and the Three O’Clock Dinner

Memories are made of food and wine and, above all, fantastic people and places. Our group made friends with each other and with the passionate culinarians, farmers, and fishermen we visited in Charleston. 

We spent time with the chefs who are moving Charleston’s culinary scene forward. We tasted some leading local spirits  and enjoyed some Charleston spins on dining high and low. We were privileged to have a taste of Gullah culture and cuisine.

Thanks to our sponsors for making is all happen: Alaska Seafood, Cardinal International, Bigelow Tea, Idaho Potato Commission and Smithfield.

Enjoy this slide show and take a walk down memory lane.

Deep in the Heart of Austin

Memories are made of food and wine and, above all, fantastic people.

Our group made friends with each other and with the passionate culinarians we visited in Austin. We even set foot on Willie Nelson’s Luck Ranch. I could tell you he melodically congratulated us for being back on the road again. But that’s too tall a tale even for Texas. He might have been at home behind the big gates or more likely in Hawaii. But we were inspired by the Terra Puerzza farmers running a regenerative agriculture project on the ranch.

We spent time with the chefs who pioneered Austin’s prominence and the newcomers who are moving it forward. We looked back at some ancient desert food and drink making a comeback. We tasted some leading local wines and spirits and enjoyed some Texas spins on dining high and low.

Thanks to our sponsors for making is all happen: Alaska Seafood, Cardinal International, Bigelow Tea, Smithfield.

Enjoy this slide show and take a walk down memory lane.