Food & Drink 2022: Meet the Iron Fork Chefs | Cover Stories

Ahead of Thursday’s big event at First Horizon Park, we caught up with all four of our Iron Fork competitors: Lyra’s Hrant Arakelian, Butcher & Bee’s Chris DeJesus, Anzie Blue’s Star Maye and Thai Esane’s Nina Singto. They’ve got a diverse array of skill sets and backgrounds, but they all have a couple of things in common — they’re all talented chefs, and they’re all in it to win it. Check out our profiles below.


 










Even if you don’t recognize his name, if you’ve been dining out in Nashville, you’ve likely eaten chef Hrant Arakelian’s food. His résumé reads like a who’s-who of our dearly departed favorites: Sunset Grill? Check. Flyte? Check. Deb Paquette’s Zola? Check. Rumors East? Check. Holland House Bar & Refuge? Check.

In 2018 Arakelian and his wife Elizabeth Endicott (who has her own long list of Nashville culinary royalty on her résumé) opened their dream restaurant in the old Holland House space. In fact, it was Arakelian’s connection with Holland House that gave them a leg up on securing the coveted corner building at Eastland and McFerrin avenues; they were able to approach the landlord early in the process. “We were very lucky to get that space,” Arakelian says.

With Lyra (pronounced “LIE-rah”), the couple transformed the way in which East Nashville experiences Middle Eastern food. Born in Lebanon, Arakelian lived in Oman until he was 7 years old and his family immigrated to Nashville. Arakelian weaves into his food the flavors and traditions of the places he’s lived and the kitchens in which he’s worked.

“Some people come in [to Lyra] with preconceived notions of Middle Eastern food, with kabobs and hummus and rice,” says Arakelian. “We hope that when they come to Lyra that they learn about the variety of Middle Eastern cuisine and some things that they are not as familiar with.”

You can expect to see that modern approach at Iron Fork, a challenge about which he says he is both excited and nervous. Arakelian had been planning to participate in Iron Fork in 2020, which was canceled due

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North Carolina Folk Festival Celebrates City’s International Cuisines with Folk A’Fare Fundraiser | Food & Drink

North Carolina Folk Festival Celebrates City’s International Cuisines with Folk A’Fare Fundraiser







Folks Enjoying the 2019 Folk A-Fare fundraiser at Lawn Stage (Photo by Marshall Hurley)


Greensboro, N.C., March 29, 2022 — Tickets went on sale today for the North Carolina Folk Festival’s annual fundraiser Folk A’Fare which will be held on Wednesday, May 11, 2022 from 6:00 p.m. to 8:30 p.m. at Elm & Bain in downtown Greensboro. A culinary event celebrating global food traditions, Folk A’Fare will showcase a variety of the international cuisines that can be found in Greensboro including Korean, Jamaican, Latin, and Fusion.







2021 Folk A_Fare Logo.png

As the Gate City, Greensboro is well known for the quality and diversity of its ethnic food restaurants, many of which are first or second generation immigrant owned.







Folks Enjoying the 2019 Folk A_Fare Fundraiser Under the Lawn Stage Tent Lights (Photo by Ling Sue Withers).jpeg

Folks Enjoying the 2019 Folk A-Fare Fundraiser Under the Lawn Stage Tent Lights


At the event, diners will be able to sample the signature dishes of chefs from a number of local restaurants including Chicken Bee, Jamaica Coast Catering, Sofrito Latin Innovation Kitchen, Crafted – Art of the Taco, Empanada Grill, Koshary, Manny’s Universal Cafe, The Historic Magnolia House, Steven’s Banh Mi, and Zaytoon Mediterranean Grill. Desserts will be provided by Amoroso’s Bakery and Luche Libre Ice Cream & Churros.







2019 Folk A_Fare Dessert Table (Photo by Marshall Hurley).jpeg

2019 Folk A-Fare Dessert Table (Photo by Marshall Hurley)


Townebank, a long time supporter of the North Carolina Folk Festival, is excited to announce their Presenting Sponsorship of the 2022 Folk A’Fare.

“We at TowneBank enjoy our partnership with the leadership team at NC Folk Festival and are proud to help deliver yet another fun and engaging event for our community,” said Scott Baker, President of Townebank Triad. “The NCFF not only brings

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Saint Martin Appears to be To Placement Alone As The Foods And Drink Funds Of The Caribbean

Established amidst the really heart of the Caribbean, Saint Martin is a scenic marvel—an undulating landscape of verdant environmentally friendly mounting out of cerulean surf. The culture below is no considerably less dynamic: a lively playground of meals, dance, and nightlife divided concerning French and Dutch rule. It’s billed as the “Friendly Island.” And if you’re curious to know why, 2022 is a specifically interesting time to discover out. The French side—comprising the northern half—has declared it to be the Yr of Gastronomy in Saint-Martin.’ Here’s what that suggests, and some pro-ideas on how to consume and drink your way by means of it all.

“It means that in the course of the yr, our cuisine will be highlighted and supplied a bit a lot more awareness than our other pillars,” explains Suzanne Scantlebery, who works for the Saint-Martin tourism board. “The French-pushed cuisine paired with attractive Caribbean landscapes serves as a magnet to entice top rated expertise. Insert in the islands deep link to regular Creole/Caribbean cuisine which harmoniously evokes fusion dishes, you have a the great playground for the innovative and imaginative.”

The celebration unofficially kicked off in November of 2021, with a two-7 days-extensive Gastronomy Competition that introduced in planet-renowned cooks from European and North American kitchens. Competitions had been held and cooking courses and live seminars took put from Marigot to Dawn Beach front.

On the cocktail aspect, neighborhood mixologists were being also flexing their inventive muscle mass. It went perfectly outside of the regular rum classics like Suffering Killers, Mai Tais, and Mojitos. “Many [local] bars and dining establishments benefit from wild guavaberry liqueur in their signature beverages because it is such an integral component of the area society and tradition,” observes Art Sutley, co-star of the display, Bar Rescue, and a Saint Martin common. “It is generated on the island and has powerful ties to the vacation time. Nonetheless, in excess of the last few of

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The American canned meat that’s undeniably Asian: four recipes with Spam | Australian food and drink

There are few food items across the world as divisive as Spam, the small can of processed pork that inspires either love or revulsion.

I’m part of the Asian diaspora and for me, this very American product tastes like home. The story of Spam in Asian communities is a shared story of resourcefulness and resilience. It’s often difficult to articulate to people as they recoil in disgust, that Spam is not only delicious but is also viewed very differently in our parents’ home countries.

I share my love for the small, rectangular slab of canned pork with millions of Asians and Pacific Islanders across the globe. The use of Spam is ingrained in the regional cuisines of the Philippines, South Korea, Japan and Hong Kong, which may seem inconsistent with local cooking styles, ingredients and techniques. So, how did this American tinned meat become embraced by so many cuisines?

Spam and noodles, Spam and rice, Spam and eggs. Spam has a long history as a convenience product, a food ration, a luxury item and a leftover from US colonialism. It was created in 1937 by Hormel Foods as a way of turning surplus pork shoulder into profit, and to fill a gap in the market for small portions of high quality deli meat with a long shelf life.

At the time, other companies were using waste products and offcuts like pork noses to make their deli meat, so Spam’s comparative high quality and affordability made it a hit with families struggling through the Great Depression. Its long shelf life and high protein content also made it an ideal military ration. That’s how Spam began its journey around the globe – as a wartime necessity. By the end of the second world war, the US government had bought about 68,000 metric tonnes of it, to feed its army and as aid for its allies.

Spam has a long history in Asia, where it was imported from the US and sometimes considered a luxury product because of its proximity to western culture. Photograph: Alex Tai/SOPA Images/Rex/Shutterstock

After the second world war, Spam’s

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Items to Do: Forthcoming Food stuff and Drink Gatherings in Houston This Week


Here’s a seem at this week’s most popular culinary happenings:

All Thirty day period Very long

Felizmente Unidos at Toro Toro

Chef Richard Sandoval’s Latin Pan-Asian steakhouse opened at Four Seasons Houston Oct 30. For the vacations, Richard Sandoval Hospitality is having a culinary tactic to the Las Posadas celebrated throughout Latin The us, Mexico, Guatemala, Cuba, Spain and by Hispanics in the United States. Las Posadas indicates “The Inns” and is a religious celebration honoring the travel of the Holy Family looking for refuge in Bethlehem, celebrated from December 16 to December 24. At the stop of the celebrations, young children typically break open up a pinata in the shape of a star or “Estrella”.

Toro Toro, 1300 Lamar, and other Sandoval places to eat around the earth will invite company for its immersive Felizmente Unidos from December 17 via January 3. Chef Sandoval suggests, ” As we appear towards 2022, we want to carry a sense of hope, unity and gratitude to our family members and the group. Meals, music and artwork all have the energy to honor these characteristics.”

simply click to enlarge The Ensalada de Noche Buena is a beautiful first course. roasted heirloom beets, green apple, jicama, candied peanuts and pomegranate. - PHOTO BY RICHARD SANDOVAL HOSPITALITY

The Ensalada de Noche Buena is a gorgeous initial class. roasted heirloom beets, eco-friendly apple, jicama, candied peanuts and pomegranate.

Photo by Richard Sandoval Hospitality

In keeping with the new music and artwork aspect, there will be digital factors like the Spotify playlist, campaign artwork in collaboration with artists Victor Melendez and a cooking masterclass led by Sandoval himself. On the culinary aspect, there will be an distinctive 3-course menu offered only throughout dinner with dishes like Ensalada de Noche Buena and Lomo de Cerdo, a dish of Kurobuta pork tenderloin, guajillo chili adobo, creamy mashed potatoes and roasted heirloom carrots served with a plum-cranberry sauce. The third study course is Sabores Navidenos, a dessert of crispy bunuelo with caramelized apples and vanilla ice cream.

The price tag is $75 per man or

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