5 Chicago chefs, restaurants nominated for James Beard Awards including national nods for Galit, Kumiko
Chicago restaurants and chefs received five
James Beard Award
nominations Wednesday.
Galit in Lincoln Park was nominated for Outstanding Restaurant, while Kumiko in the West Loop was nominated for Outstanding Bar.
Chicago chefs dominated the Best Chef: Great Lakes category. Thai Dang is nominated for HaiSous in Pilsen, Noah Sandoval is nominated for Oriole in Fulton Market and Chris Jung and Erling Wu-Bower are nominated for Maxwell's Trading in West Town.
The nominees were announced at a live ceremony at the Conrad Los Angeles. The award is considered to be among the most prestigious for culinary and food media institutions.
Chicago will host the James Beard Awards in June, with the ceremony for chefs and restaurants on Monday, June 16 at the Lyric Opera.
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Eater
3 days ago
- Eater
All the Major 2025 James Beard Awards Pop-Ups, Panels, and Events in Chicago
Chicago will once again be a hotspot for restaurant and bar folks from across the country as they gather here for the annual James Beard Awards, the American hospitality industry's glitziest awards gala, on Monday, June 16, at the Lyric Opera House. Leading up to the ceremony, the city will host a variety of events ranging from a mariscos patio party and a panel discussion on the changing landscape of food criticism to a cocktail party with some of the world's best bars represented. Here's a list of events that are open to the public. Friday, June 13 The Loop: Hawksmoor, twice named Best International Restaurant Bar by the Tales of the Cocktail Foundation and a 2025 James Beard Award semifinalist for Outstanding Wine and Other Beverages Program for its New York location, hosts Shingo Gokan's Sip & Guzzle (No. 5 on North America's 50 Best Bars) for one night. The NYC sister property to Tokyo's the SG Club is best known for its Japanese American dual identity: Guzzle, a high-energy bar room that offers Japanese beers, classic highballs, and crushable cocktails; and Sip, a sophisticated Japanese room with a formal cocktail program. RSVP at the Evite link. 6 p.m. to 10 p.m. at Hawksmoor , 500 N. LaSalle Drive . Saturday, June 14 West Loop: Maxwells Trading and Third Season host a culinary bookstore pop-up for LA's Prospect Explore collectible, out-of-print, obscure, and imported work ranging from regional recipes and food writing to memoirs, poetry, photography, history, art, and science. Additionally, Third Season's in-house team has curated a selection of records, art books, and vintage movie posters. 9 a.m. to 4:30 p.m. at Third Season at Maxwells Trading, 1516 W. Carroll Avenue (entrance at N. Justine Street). Avalon Park: Founder of Justice of the Pies and 2022 James Beard Award nominee chef Maya-Camille Broussard will host 2025 James Beard Award semifinalist chef Camari Mick of Raf's and Musket Room in New York for an Up South pop-up with dishes that explore the synchronicities between their American Southern and Caribbean roots. Free. RSVP by Friday, June 13. 11 a.m. to 5 p.m. at Justice of the Pies, 8655 S. Blackstone Avenue. Magnificent Mile: Justice for Migrant Women (J4MW) will celebrate the contributions of immigrants from all backgrounds and migrant women during Immigrant Heritage Month, alongside culinary leaders and advocates for food justice. J4MW will host a panel on mental health and workplace sexual harassment, featuring leaders in the hospitality industry. Free. RSVP by Saturday, June 14. 1 p.m. to 4 p.m. at Loyola University (Regent Room), 111 E. Pearson Street. The Loop: Erinn Tucker-Oluwole, a PhD, professor, and co-founder, DMV Black Restaurant Week in Washington, D.C., moderates 'Beyond the Bar: Innovations, Trends, and Challenges in the Beverage Industry' alongside panelists Esther Tseng, Pam Wiznitzer, Julia Momosé of Kumiko, Will Patton of Press Club in D.C., Andra 'AJ' Johnson of D.C.'s Serenata, and Christine Duke from Kendall College. The discussion will explore the current state and future of the beverage industry, focusing on trends, challenges, and opportunities. Topics include how cultural heritage and diverse ingredients are redefining classic cocktails, the rise of non-alcoholic beverages, how the bar industry has adapted since the start of the pandemic, addressing shifts in customer behavior, staffing challenges, and innovative business models. Free. Register by Sunday, June 8. 1 p.m. to 3 p.m. at Kendall College Atrium, 122 S. Michigan Avenue . The Loop: The team behind Texas-based Bar Colette, a 2025 James Beard Award nominee for Best New Bar, will take over downtown rooftop bar Chateau Carbide atop the Pendry Chicago hotel. Catch beverage director Rubén Rolón behind the bar, shaking up cocktails from a Bar Colette menu. Drink cocktails, hang with the Bar Colette team, and check out the views from Chateau Carbide's outdoor lounge. Reservations available via OpenTable; walk-ins space permitting. 5 p.m. to 10 p.m. at Chateau Carbide , 230 N. Michigan Avenue, 24th Floor. Sunday, June 15 Lincoln Park: Owners Adam McFarland and Tom Rogers of John's Food & Wine will discuss their counter-service approach with podcaster and Chefs, Drugs & Rock & Roll author Andrew Friedman as part of an interactive podcast recording. True to JFW style, the event will feature martinis, Chicago's top French fries, caviar, and more. Free. RSVP by Sunday, June 8. 11 a.m. to 1 p.m. at John's Food & Wine , 2114 N. Halsted Street. West Loop: Nobu Chicago will host a special edition of its weekend brunch at its rooftop restaurant and lounge with reception-style 'brunch bites and unlimited crafted cocktails while taking in views of Chicago's skyline.' $95 + tax person. Buy tickets by Thursday, June 12. 11:30 a.m. to 2 p.m. at Nobu Chicago , 155 N. Peoria Street, 11th Floor. Logan Square: Dan Richer, James Beard Award nominee for Best Chef: Mid-Atlantic for pizza destination Razza in Jersey City, teams up with Chicago pizza faves Middle Brow for an afternoon pizza party. Pies will include Middle Brow's version of the signature Razza zucchini and guanciale pizzas. RSVP by Sunday, June 15; RSVPs do not guarantee you a table at the event. Use Resy to book a table. 12 p.m. to 3 p.m. at Bungalow by Middle Brow, 2840 W. Armitage Avenue. Lincoln Park: As part of the JBF Greens event series, chef Zachary Engel of Galit, a James Beard Award nominee for Outstanding Restaurant, hosts a three-course brunch of Middle Eastern dishes using locally sourced and sustainable ingredients. Galit's beverage director Scott Stroemer will pair the meal with wine, and diners can expect pastries and desserts from executive pastry chef Mary Eder-McClure. $95 + tax per person. Buy tickets by Wednesday, June 11. 12 p.m. to 2:30 p.m. at Galit, 2429 N. Lincoln Avenue. The Loop: 'Everyone's a Critic: The Changing Landscape of Food Media and How We Consume It,' moderated by Nycci Nellis of will explore food criticism in today's social media-focused world and how it impacts restaurants. Discussion panelists include Eat with Seth's Seth Bernstein, James Beard Award-nominated critics Detroit Free Press dining and restaurant critic Lyndsay C. Green of the Detroit Free Press and L.A. Times food columnist Jenn Harris, and 2025 James Beard Award nominee for Best Chef: California Jon Yao of Kato. Free. Register by Sunday, June 8. 1:30 p.m. to 2:15 p.m. at Kendall College Atrium, 122 S. Michigan Avenue. The Loop: James Beard Award winners Erick Williams of Chicago's Virtue and Gabriel Kreuther of NYC's Gabriel Kreuther along with 2025 nominee for Best Chef: Southeast Silver Iocovozzi of Neng Jr.'s will discuss the ever-changing definition of American food and what it might look like in the future at this panel discussion entitled 'What is American Food Culture?' moderated by New York University professor Krishnendu Ray. Free. Register by Sunday, June 8. 2:30 p.m. to 3:15 p.m. at Kendall College Atrium, 122 S. Michigan Avenue. River North: Boka Restaurant Group co-founder Kevin Boehm will host 'Wine, Spirits, and Other Beverages: A Conversation About the Beverage Service Industry Over the Last 35 Years and Where It Is Going' featuring beverage-industry heavy hitters. Panelists will include James Beard Award winners Cassandra Felix of New York's Daniel, Alba Huerta of Houston's Julep, and Frasca Hospitality Group's Bobby Stuckey. Two-time James Beard Award winner Emma Janzen will moderate the panel. Free. Register by Sunday, June 8. 3:30 to 4:15 p.m. at Biân 600 W. Chicago Avenue. River North: Decorated chef Rick Bayless will welcome James Beard Award nominee chef Zachary Walters of Oklahoma City's Sedalia's for a mariscos patio party at Bar Sótano. The seafood-heavy menu will include freshly shucked and grilled oysters, mussels in escabeche, albacore ceviche, shrimp aguachile, Baja fish tacos, South American-style grilled anticuchos, and seafood paella, along with one drink ticket. All proceeds go to No Kid Hungry. $85 + tax per person. Buy tickets by Sunday, June 15. 3:30 p.m. to 6:30 p.m. at Bar Bar Sótano, 443 N, Clark Street. River North: The inaugural edition of the Chicago Cocktail Classic hosted by Three Dots and a Dash, Gus' Sip & Dip, and Salon 61, brings together more than two dozen world-class bars, local legends, and international icons for a walk-around tasting experience. Each ticket is good for 10 drinks that are redeemable for sample-size cocktails from a curated bar lineup, including the American Bar (London), Bar Nouveau (Paris), BKK Social Club (Bangkok), Identidad (San Juan, Puerto Rico), Panda & Sons (Edinburgh), Angel's Share (NYC) Bar Colette (Dallas), Bar Snack (NYC), Bisous (Chicago), Little Rituals (Phoenix), Merai (Boston, MA), Silver Lyan (Washington, D,C.), Trick Dog (San Francisco), Truce (Chicago), ViceVersa (Miami), and Wolf Tree (White River Junction, Vermont). $89 + tax per person. Buy tickets by Sunday, June 8. 4 p.m. to 8 p.m. starting at Three Dots and a Dash, 435 N. Clark Street. Near North: Progressive cocktail lounge Dearly Beloved will offer a two-fer celebration of Beard Weekend and Father's Day at its Whiskey & Cigar Fest. The ticket includes two whiskey cocktails and one complimentary cigar. Additional cocktails and cigars will be available for purchase along with dishes such as truffled honey-fried chicken. Tickets are $40 and available online. 5 p.m. to 8 p.m. at Dearly Beloved, 900 N. Franklin Street. West Town: Beloved neighborhood restaurant Nettare, known for showcasing ingredients from the Midwest and Great Lakes regions, will host a four-course dinner with pairings from Wisconsin-based, family-owned J. Henry & Son's, which specializes in small-batch, slow-aged bourbons and ryes. $90 includes welcome drink, optional $50 drink pairing + tax per person. Buy tickets by Saturday, June 14. 5 p.m. to 10 p.m. at Nettare, 1953 W. Chicago Avenue. Logan Square: Long Beach, California's Gusto Bakery, an panaderia that specializes in baking with wild-fermented sourdough and made-in-house fresh corn masa, celebrates its James Beard nomination for Best Bakery with a pizza party featuring a special mole pie. RSVP by Sunday, June 15. RSVPs do not guarantee a table. Use Resy to book a table. 5 p.m. at Bungalow by Middle Brow, 2840 W. Armitage Avenue Bucktown: Two of Chicago's celebrated cocktail spots, West Loop's Bisous, headed up by long-time bartender Peter Vestinos, and Bucktown's Truce, an all-day cocktail and coffee lounge, celebrate their James Beard semifinalist nominations for Best Bar with a martini night featuring riffs on the classic cocktail. No RSVP required. 6 p.m. to 10 p.m. at Truce, 1935 N. Damen Avenue. Gold Coast: Pandan, located on the rooftop of the Viceroy Chicago, will celebrate James Beard Awards weekend with a summer soiree that transforms the space with floating lanterns and festive music. The event includes a selection of Pandan's Southeast Asian-influenced cocktails and bites, ranging from grilled oysters and barbecue pork skewers to Filipino coconut cake seared on the binchotan grill. A portion of the proceeds will benefit the Highgate Foundation, supporting Save the Children and The Aga Khan Foundation. Buy tickets by Thursday, June 12. $50 per person. 6 p.m. to 9 p.m. at Pandan at Viceroy Chicago, 1118 N. State Street. Wicker Park: One Off Hospitality welcomes JBF Outstanding Bar Program nominee and acclaimed Southeast Portland whisky haven, Scotch Lodge, to Chicago. Initially scheduled to be held at the Violet Hour, the event is relocating to Friends of Friends. The collaboration will feature signature drinks from the guest bar's inventive menu alongside a few favorites from the home team. Entry is free, drinks are charged upon consumption. Reservation link pending. 9 p.m. to midnight; Friends of Friends, 2001 West Grand Avenue. West Town: Chicago neighborhood tavern Sportsman's Club will host a special late-night bar pop-up featuring Justin 'Juice' LeClair, the cocktail force behind New Orleans's NightBloom. No RSVP required. Entry is free; drinks are charged upon consumption. 9 p.m. to midnight (or later) at Sportsman's Club, 948 N. Western Avenue. Monday, June 16 The Loop: Chef and author Adrienne Cheatham will host a panel discussion exploring careers in the culinary industry that go beyond the kitchen line with creativity, community, and entrepreneurship as cornerstones. The stacked lineup of hospitality leaders includes 2025 James Beard Impact Award honoree and co-founder of EatOkra Anthony Edwards, founder of nonprofit Abundance Setting and owner Beverly Kim of Anelya and Parachute Hi Fi, One Off Hospitality partner and James Beard Award winner for Outstanding Restaurateur Donnie Madia, founder and co-owner High Street Hospitality Group and James Beard Award winner for Outstanding Restaurateur Ellen Yin, and chef, author, podcast host André Natera. Free. Register by Sunday, June 8. 9 a.m. to 9:45 a.m. at Kendall College Atrium, 122 S. Michigan Avenue. The Loop: Advocacy and the collective power for change of those working in the restaurant industry are the focus of this panel discussion hosted by Anne McBride, vice president of programs for the Beard Foundation. Topics to be discussed include advocacy success stories and challenges, as well as the impact work of JBF. Free. Register by Monday, June 9. 10 a.m. to 11:30 a.m. at Kendall College Atrium, 122 S. Michigan Avenue. The Loop: At this special screening of the James Beard Award-winning film Coldwater Kitchen , which addresses some of the most pressing questions of the carceral system, attendees will have access to a post-film discussion moderated by Desire Vincent Levy, executive producer of the film, who will talk about the role food media plays in social impact storytelling. Panelists will include Detroit Free Press dining and restaurant critic Lyndsay C. Green, co-director of Coldwater Kitchen and former Free Press critic Mary Kurlyandchik, chef Jimmy Lee Hill of Lakeland Correctional Facility, and Muhammad Abdul-Hadi, founder of Down North Pizza in Philadelphia. Refreshments included. Free. RSVP is required by Sunday, June 15. 11 a.m. to 1:30 p.m. at Gene Siskel Film Center, 164 N. State Street. Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. Eater is partnering with the James Beard Foundation to livestream the awards in 2025. All editorial content is produced independently of the James Beard Foundation. Sign up for our newsletter.
Yahoo
3 days ago
- Yahoo
These Latino restaurateurs in unlikely places are nominated for a prestigious culinary prize
Before moving to Jackson Hole, Wyoming, two decades ago, Oscar Ortega had left Mexico City at a young age and spent many years in several European countries, where he studied gastronomy with what he calls incredible teachers. But he never forgot 'where my roots came from, my origins,' he said in an interview with Noticias Telemundo. Cacao originated in Mexico, he explained, which was one of the reasons Ortega decided to dedicate himself to becoming a chocolatier, gelato maker and baker. This year, his Jackson Hole establishment, Atelier Ortega, is one of five finalists for the outstanding bakery prize of the prestigious James Beard Awards, which will be announced June 16 and are considered the Oscars of the culinary world. Ortega, whose desserts have won international competitions and who's been featured on numerous television programs, is one of almost 20 Latinos who are finalists across different categories, recognized for making their mark in the culinary and beverage arenas — including in states with smaller Latino populations. One of them is Wyoming, a state where 10% of the population is Hispanic and that many people might associate more with 'cowboy country' than with chocolate making, Ortega said with a laugh. 'But I said, 'Let's see, let's try,'' and he opened a chocolate and pastry shop in 2004. There were days when he didn't sell anything, he said, but then everything started selling out. To keep honing his skills, he began entering international culinary competitions. Initially, he represented Mexico, his native country, but after winning several times, he was invited to join the official U.S. team with which he has won several prestigious international awards. 'And after I made the desserts for the competitions, I would serve them in my bakery when I got back. And that's how it began to establish itself' to the point of getting James Beard recognition, Ortega said. Like Wyoming, Idaho and Alabama are not states with the largest Latino populations. But in Caldwell, Idaho, people of Hispanic descent make up almost 40% of the population compared to 13% in the rest of the state. In this city, Salvador Alamilla's dishes at his restaurant, Amano, have earned him a nomination for 2025 James Beard best chef: mountain, where he's competing against four other chefs in nearby states. The restaurant's website touts a dedication 'to uplifting the food and beverages of the Mexican diaspora through ancestral cooking methods.' From the beginning, Alamilla said, his restaurant sought to be a place that offered 'the dream of eating like you did at home, with food like your grandpa or mom used to make it.' That's why regardless of whether he wins the James Beard Award or not, he said he's already been rewarded by 'seeing how people react to this food, saying, 'That's how my dad made it,' or 'Wow, it tastes just like my grandma's.'' That's behind one of this season's signature dishes at Amano: seasoned goat meat that's slow-cooked in an underground pit, or birria en hoyo, as it's known in Spanish. He's been making it with input from everyone who works at the restaurant, based on how they remember their own older relatives did it using the ancient technique. Along with his wife, Becca Alamilla — who's also the restaurant's manager — the chef's mother, aunts, brother and cousin also work there. 'It's a family project that has become a community cornerstone here in Caldwell,' Alamilla said. For the family, that includes advocating for community initiatives, such as raising funds so local teachers can purchase more books by diverse authors. 'We can be a place that offers a connection to this beautiful culture that exists here because we're here,' Becca Alamillo said. 'I think it can help carry people back to a place that they had forgotten and then it brings back really special memories.' In Birmingham, Alabama, José Medina Camacho has been nominated for outstanding professional in beverage service as co-owner of the bar Adiõs. Medina Camacho told Noticias Telemundo that, at first, he didn't want to be involved in the food industry because his mother and stepfather worked in kitchens, and he saw how long and tiring their days would be. But once he decided to do it, 'I worked my way up the ladder in every aspect of a restaurant,' he said, 'dishwasher, line cook, busboy, server, and then manager in one place, bartender in another, putting together the wine list in yet another... everything.' During the pandemic, he considered moving to another industry, until his partner in what is now Adiõs suggested opening a bar. He said he was initially afraid to make that step, but then he thought it over. "I saw and went to bars all over the city and said, 'Yeah, something's missing here. Where are my people?'' he said. While people in the area knew about Southern hospitality, 'Mexican hospitality is on another level, and I wanted to show them that," he said. At first, people who came to his stylish bar didn't know what to expect; they asked for 'chips and salsa,' he said, because they didn't necessarily know that Latin American culinary establishments can offer so many other things. 'Now they love music in Spanish, they ask me about epazote (a Central American herb), they want to know all the differences between the types of mezcal or tequila,' Medina Camacho said. In that vein, one of the bar's current favorites is a martini made with aged tequila, pickled watermelon and campari. 'We want to attract the entire Birmingham community, whether Latin or American, and show them our culture ... I'm excited about the future, whatever the outcome is' regarding the nomination, he said. Back in Wyoming, Ortega believes his own career's advancements reflect how 'the influence of Mexican and Latin American cuisine has been incredibly significant' in the American culinary world over the last 10 years. 'And in part, it's because, from New York to San Diego, there's no kitchen without Latinos, whether they're chefs, those working alongside them or those financing them, and regardless of whether they're Michelin-starred restaurants or small establishments,' he said. Ortega would be the first Wyoming chef to win the James Beard Award. But he said that regardless of whether he wins, being considered a finalist is a boost after years of work, tireless hours in the kitchen and coaching a team. 'My priority, regardless of the outcome, remains having the opportunity to grow as a pastry chef, chocolatier and ice cream maker, internationally,' Ortega said. He still has one goal, however: re-creating his favorite dessert, which is a flan (custard) that tastes just like the one his late mother used to make. 'Imagine that: after so many years of working at this, I haven't been able to copy her recipe, which she took with her,' Ortega said with a sigh. 'But you have to keep trying.' An earlier version of this story was first published in Noticias Telemundo. This article was originally published on
Eater
3 days ago
- Eater
What to Get Your Food-Loving Dad for Father's Day
In our experience, the best food-related Father's Day gifts check some combination of feeling personal, kitsch, useful, and delicious. There is no one right way to be a father or a father-like figure, or shop for one, but it feels fair to say that our most successful Father's Day presents have either fulfilled a hyper-specific need, such as a kneeling foam pad for herb gardening, or celebrated our food-loving fathers' rituals around grilling, fishing, or making truckloads of their deceased Italian mother's marinara on Sundays. Riposa in pace , nonna! Your son has become a worthy sauce master in your stead. Father's Day falls on June 15 this year, which means you have a little over a week to smash the order button on some Snake River Farms steaks or a high-tech Ooni pizza oven. Should you seriously procrastinate, there are always two-day shipping options from Amazon Prime, and retailers such as Nordstrom provide an estimate of the soonest day an order can arrive. Plus, you can also opt for day-of, shipping-free digital gifts, such as a Southern cooking MasterClass with James Beard Award–winning chef Mashama Bailey, or a gift card to Williams Sonoma. Your dad is the best dad out of all the dads, of course, so let's find him the perfect present, whether that means something to throw on the grill (or in the Igloo cooler) or a themed apron that harkens back to his days following the Grateful Dead. These Wagyu steaks from Snake River Farms Family-operated since 1968, Snake River Farms has earned a reputation as one of the best ranch-to-table slingers in the game for the best meats you can buy, from Kurobuta pork to wild-caught seafood to dry-aged Porterhouse steak. While it's an excellent source of dad-centric gifts in general — what father wouldn't want a Smithey skillet or a custom meat subscription box? — but we're thinking that Daddy deserves some of the meat purveyor's wagyu beef, because it's a rich, marbled cross between pure Japanese wagyu and American-bred beef. This set of grill-ready fancy salts With its Grilling Trio, the highly aesthetic Oregon-based company Jacobsen Salt Co. has treated us to a holy trinity of its iconic, chef-loved sea salt, as well as an infused black pepper salt and sea salt steak seasoning with minced garlic, paprika, fennel seed, rosemary, and more dried herbs. One stainless steel frying pan to rule them all Ah, the endless versatility of a lidded, stainless steel 10-inch frying pan. There's a good chance your pops has sizzled his own to the high heavens, no? Eater collaborated with Heritage Steel to make our very own iteration, which is made with durable, high-quality, 5-ply stainless steel and given an extra half-inch of circumference, making it the reigning favorite of our fry pan rotation. A leather oven mitt Unlike that greying, striped cloth oven mitt your pops has had for years, a leather oven mitt will only look cooler as it gets a little scratched up and worn-in over the years. | Cast Leather Co. Prices taken at time of publishing. A Deadhead dad's dream apron For the father who is still a headlight on a northbound train. Several Eater staffers own Hedley & Bennett aprons, and can attest to the comfort and durability of the cotton material. The brand's collab with The Grateful Dead has spawned some of the coolest aprons money can buy. A digital picture frame for the kitchen What father doesn't love flipping flapjacks beside a digital picture frame featuring the best snapshots of his kids, grandkids, and that time you all rode horses together on Catalina Island? | Aura Prices taken at time of publishing. Ooni's cult-fave pizza oven is $269 off The Ferrari of pizza ovens. Ooni's electric indoor model is 30 percent off right now, and can cook a Neapolitan-style pizza in just 90 seconds (a fact which your pops will love explaining to his pals before watching the game). | Ooni Prices taken at time of publishing. Track down vintage John Deere drinkware There's an infinite bounty of vintage John Deere coasters, shot glasses — hell, there's even a John Deere tractor-shaped decanter — on vintage and second-hand retailer sites such as Ebay. It's like they say: you can take the boy out of the country, but you can't take the tractor out of his liquor cabinet. | Ebay Prices taken at time of publishing. For the pops who wants to sous vide all day Give Dad the power of preserving his precious deer meats for seasons to come, at the touch of a button. | Anova Prices taken at time of publishing. A MasterClass in cooking pasta and rice dishes (because even Dad doesn't know everything) Is it just me, or was there always a handful of track team and cross country dads who prided themselves on being able to whip up buckets of cheesy pasta dishes before a big meet? Should the dad in your life feel curious about improving their recipe portfolio, MasterClass' series on hardy pasta and rice dishes is a great way to build up their confidence in the kitchen — although there's a good chance they already have plenty. | MasterClass Prices taken at time of publishing. Starting at $10/month (billed annually) for all classes. Keep things cool with Stanley's beer stein Lest we forget, Stanley makes more than Quenchers for dirty sodas. The company's durable hunter green flasks and colorful beer steins deserve some extra TLC, especially because the latter will keep father's ambrosia of choice (who knows, maybe it's a dirty soda!) chilled for hours, whether he's just chilling on the patio, is at the Big Game, or is chilling on a fishing boat. | Stanley Prices taken at time of publishing. Soulful serving utensils Qäsa Qäsa Carvers ethically sources all of its hand-carved pieces from the talented artisans of the Makonde tribe in Mtwara, Tanzania. No two sets will look quite alike, and the mixed assortment of blackwood utensils will look just as beautiful serving up a dense bean salad or spices as it will hanging from a pot rack. | Qäsa Qäsa Prices taken at time of publishing. This coffret of worldly sausages Olympia Provisions is the United States' first-ever USDA-approved salumeria, and it has united 13 lucky sausages with flavor profiles from around the world (think, the cinnamon, clove, and nutmeg sausages of Alsace, France, and the bright citrus-kissed flavors of Greek loukanika) into this gift box for Dad. | Goldbelly Prices taken at time of publishing. Because dads deserve their flowers, too Leave it to Urban Stems, maker of my go-to Mother's Day bouquet, the Unicorn, to assemble something festive for Father's Day. This bouquet is aptly dubbed 'The Men Love Flowers,' because it's a peach rose- and golden marigold-forward bundle of optimism and energy that pops will appreciate. | Urban Stems Prices taken at time of publishing. Happy Father's Day, champ. The freshest news from the food world every day
