Latest news with #AndrewZimmern
Business Wire
6 days ago
- Entertainment
- Business Wire
Emmy and Four-Time James Beard Award-Winning Chef Andrew Zimmern to be Honored at AltaSea's Blue Hour
LOS ANGELES--(BUSINESS WIRE)--AltaSea at the Port of Los Angeles is proud to announce its sixth annual fundraiser, Blue Hour 2025: The Culinary Arts of Blue Food, an event that connects science, culture, food and community by combining food technology to tell the story of and raise awareness for the emerging blue economy. AltaSea will honor celebrity chef and restaurateur Andrew Zimmern with the Innovation Award, presented by ocean advocates Philippe and Ashlan Cousteau. Phillippe is an Emmy-nominated ocean storyteller, Founder of EarthEcho International, and the grandson of famed ocean explorer Jacques Cousteau. AltaSea will honor Chef Zimmern with the Innovation Award in recognition of his contributions to sustainable seafood and the blue economy. The Innovation Award is given annually to people who display ingenuity, drive progress, and solve some of the world's most pressing problems with innovative solutions. As a chef, humanitarian, entrepreneur, and global citizen, Zimmern has devoted his life to exploring and promoting cultural acceptance, tolerance, and understanding through food. Zimmern's work, including his co-creation of the Emmy and James Beard Foundation award nominated PBS documentary-series Hope in the Water, his work telling stories on and about our global water systems for over 20 years on television across 12 series, his authorship of the new cookbook The Blue Food Cookbook, his advocacy for fresh and salt water food systems as a global ambassador for the United Nations World Food Program, the Nature Conservancy, creating access to sustainable fish and seafood as a pillar of his work with the Environmental Working Group, and as a founding member of the Coalition for Sustainable Aquaculture inspires us all to take global action for healthier oceans and a more sustainable food future. Now in its 11 th year, AltaSea has developed a 35-acre ocean technology campus that is home to many innovative climate solutions focused on the ocean in a variety of industries, including aquaculture, carbon capture, renewable energy, and ocean exploration. AltaSea also partners with high schools, colleges, and universities to provide educational experiences for the next generation of climate scientists and innovators. Sponsored by Delta Air Lines, Carrix, Air Products, Arc Boats, Enlyst Fund, AltaSea Trustee Dr. Geraldine Knatz and others, Blue Hour 2025: The Culinary Arts of Blue Food will feature chef demonstrations, exquisite culinary creations, literal works of art from food, live music, and distinctive entertainment. It will also feature a variety of ocean food and drinks, curated by award-winning Chef Sammy Monsour. The event will take place on September 27, 2025, at AltaSea's Lands End (Berth 60), with doors opening at 5:30 PM and the awards ceremony starting at 8 PM. For more information and tickets, please visit: 'I'm honored to receive AltaSea's Innovation Award and to celebrate the blue economy,' said Chef Zimmern. 'AltaSea's work in promoting sustainable aquaculture and seafood inspires a new way of thinking about our relationship with the ocean, aligning with a belief I've long held: sustainable seafood is key to both nourishing communities and preserving our oceans for future generations.' Zimmern's upcoming book, Hope in the Water: The Blue Food Cookbook, set to release on October 28, 2025, is a 'seafood bible looking at blue food from water to plate: a tangible delicious cookbook for how to best buy, prepare, and cook from our oceans and waterways sustainably.' 'Sustainable seafood is a critical pillar of the blue economy. Andrew Zimmern's career has brilliantly showcased how good sustainable seafood can be,' said AltaSea President & CEO Terry Tamminen. 'We are thrilled to honor him at the Blue Hour for his transformative contributions to ocean health through his culinary innovation and advocacy.' AltaSea will also honor the Chadwick Ocean Institute with the NextGen Award, which honors emerging leaders or institutions that help shape a better and more sustainable future. Founded in 2024, the Chadwick Ocean Institute is a K-12 program that extends learning beyond the classroom, immersing students in real-world ocean science, research, and sustainability. Students get hands-on experience, providing them with a strong foundation with jobs in the emerging blue economy. The institute has a dedicated space at AltaSea called 'The Co-Lab', a vibrant hub for ocean innovation where students, scientists, entrepreneurs, educators, and policy shapers converge to explore new frontiers in marine science and technology. AltaSea Trustee Eric Johnson will receive this year's Cornerstone Award, given annually to a member of the AltaSea family that has been instrumental in AltaSea's growth. One of AltaSea's earliest champions, Johnson's contributions to AltaSea support both the development of K-12 educational components and as lead advisor for the construction of the campus. Upon joining the board of trustees, Johnson a real estate developer by trade, led the prioritization of the redevelopment of Berths 58 – 60. Johnson and his family are pillars of the San Pedro community. As President of Jerico Development, Johnson has helped transform and revitalize the LA waterfront by leading the West Harbor project, a public private partnership with the Port of Los Angeles. West Harbor is a 42-acre ground-up retail, dining and entertainment destination being developed through a joint venture with the Ratkovich Company, Osprey Investors, and SSA Marine. His family's foundation, the Crail Johnson Foundation, has helped underprivileged youth in urban Los Angeles since 1988 and is one of AltaSea's founding donors. Blue Hour 2025: The Culinary Arts of Blue Food will feature four immersive and inspiring 'Blue Food' pavilions, offering guests a chance to explore exceptional ocean-based cuisine while discovering the future of the blue economy and sustainable aquaculture. The pavilions will be curated by Chef Sammy Monsour, a Michelin Award-winning chef known for sustainable seafood and Southern-inspired cuisine. 'I'm excited to showcase four unique ways to enjoy sustainable seafood, celebrating the ocean's bounty while advancing a more sustainable future,' said Chef Monsour. 'The funds raised by Blue Hour supports AltaSea's Ocean STEM, which provides educational programs to students throughout Los Angeles at no cost, giving them an opportunity to learn about the vast opportunities within the blue economy. These range from sustainable food and regenerative aquaculture to underwater robotics and more.' This year's event spotlights vendors and collaborators deeply connected to AltaSea's mission to accelerate ocean innovation: LA Harbor College Pavilion – Blue Economy Culinary Arts: In partnership with LA Harbor College's acclaimed Culinary Arts Program, this pavilion will spotlight next-generation culinary talent. Students will prepare recipes inspired by our 2025 Blue Hour Honoree, Chef Andrew Zimmern. Seaweed Pavilion – Featuring Kelp Ark: This pavilion will highlight the power of seaweed as both a sustainable food source and a regenerative force for our oceans. A featured well-known LA chef, selected by Chef Sammy Monsour, will create culinary experiences that celebrate seaweed's diversity. In collaboration with Kelp Ark, this pavilion will emphasize the ecological and culinary significance of marine plants. Braid Theory Pavilion – Sustainable Innovation Meets Cuisine: Curated in partnership with AltaSea partner Braid Theory, this pavilion will explore ocean-conscious packaging and the future of eco-friendly food innovation. It will blend food artistry with storytelling, integrating sustainable materials into the culinary journey. Blue Robotics Pavilion: This 'coastal café' pavilion will bring a chef-curated tasting of oysters that champion shelf-stable, sustainable options for ocean-based nourishment. To complement the Pavilions, Trani's Dockside Station and Chef Dustin Trani will provide a curated menu of food offerings. Dockside is a seafood forward California cuisine full-service restaurant celebrating its 100-year anniversary this year. Chef Dustin Trani is a fourth-generation celebrity chef and owner. The Trani family is a San Pedro institution that has consistently set the standard in the town's food scene. In addition to the various food offerings, internationally-acclaimed conceptual artist and composer Beatie Wolfe will showcase selections from her award-winning climate art portfolio that includes 'Smoke and Mirrors' and 'From Green to Red.' These pieces use art to communicate over six decades of climate data to raise awareness. Earlier this year, Wolfe released two studio albums 'Luminal' and 'Lateral' with Brian Eno, one of the most influential figures in the music industry. About AltaSea at the Port of Los Angeles AltaSea at the Port of Los Angeles, located on 35 acres at North America's leading seaport by both container volume and cargo value, is dedicated to accelerating scientific collaboration, advancing an emerging blue economy through business innovation and job creation, and inspiring the next generation, all for a more sustainable, just, and equitable world. For more information on AltaSea, please visit:
Yahoo
03-07-2025
- Entertainment
- Yahoo
Why Andrew Zimmern Says Your Next Great Meal Might Be At A Gas Station
Chef and television personality Andrew Zimmern may be best known for eating such fare as coral worms in destinations like Samoa on his series "Bizarre Foods," but there's a much less remote locale where he loves to chow down: gas stations. "I love gas station food," he told the Des Moines Register in May 2025. Zimmern has traveled extensively across the United States over the last 25 years and by dint of this has eaten a lot of meals at gas stations. He's come to appreciate these down-home dishes, whether it's boudin — the unique sausage made from pork, rice, and spices — in Louisiana (we can attest to this one) or breakfast burritos chock full of chorizo when he's in the Southwest. Yes, gas stations have had a questionable reputation vis-a-vis food. There was the 2017 botulism outbreak in California linked to gas station nachos, specifically the cheese, for instance. But on the other hand, gas stations have given birth to such well-respected establishments as Island Burgers & Bites, which was named the best cheeseburger in North Carolina in 2022 by Yelp and one of the best restaurants in the state two years later. For Zimmern, convenience stores and gas stations, at least the good ones, can offer the chance to deeply explore regional culture through food. Read more: Why Michael Voltaggio Calls The French Laundry Cookbook His Favorite Cookbook Of All Time When he isn't chowing down on bizarre foods, you're likely to find Andrew Zimmern enjoying a lox bagel in New York City, or some gas station pizza, of which he says he's an aficionado. He even teamed up with Casey's, a Midwest gas station chain, to promote its barbecue brisket pizza. Eating gas station fare isn't just about convenience or cost, although those are important factors, but also the adventure of culinary discovery, according to Zimmern, who claims not to be an elitist regarding food. Walking into a gas station in Arizona, you may discover that the three elderly women in back are making homemade breakfast burritos, which adds up to a "very, very, very special place, and you're about to eat something really extraordinary -- and they're all hiding in plain sight," he told Fox News Digital in May 2025. He enjoys Chester's Fried Chicken, clam shacks in New England, and even those day-go colored sweet and salty Kool-Aid pickles when he's down South. So next time you stop for gas, peruse the food options like Zimmern does. You may find a unique treat in the most unexpected of places. Read the original article on Chowhound.
Yahoo
21-06-2025
- Entertainment
- Yahoo
New Mexico State Fair opens applications for 2025 Original Green Chile Cheeseburger Challenge
ALBUQUERQUE, N.M. (KRQE) – Do you think you make the best green chile cheeseburger? The New Mexico State Fair is now taking applications for the annual Original Green Chile Cheeseburger Challenge. What 'bizarre' foods did Andrew Zimmern eat in New Mexico? New Mexico restaurants that believe they serve up the best burger are encouraged to apply. Officials will select eight contestants who will compete to win the prestigious title of 'New Mexico State Fair Green Chile Cheeseburger Champion.' 'New Mexico is world famous for our green chile cheeseburgers and there is no better place than the State Fair to host the battle of the burgers,' Dan Mourning, general manager of the New Mexico State Fair stated in a news release. 'We can't wait to carry on the tradition, bringing the top restaurants in the state together to vie for the coveted title of New Mexico State Fair green chile cheeseburger champion.' The deadline to apply is June 30 at noon, and the competition will be held at the fair on Sept. 8. For more information on the event and to apply, click here. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Eater
17-06-2025
- Entertainment
- Eater
A Night of Glitz and Resistance at the James Beard Foundation's 35th Restaurant and Chef Awards
Last night's James Beard Award Foundation's 35th Restaurant and Chef Awards ceremony — which bestowed awards to culinary professionals and industry leaders — was a celebration of immigrants, a rejection of immoral deportation practices, and a big night for New York City. The evening kicked off with an energetic red carpet, followed by a filled ballroom at the Lyric Opera of Chicago. Chefs and television personalities Andrew Zimmern and Nyesha Arrington were gregarious hosts, channeling joyous energy in a room filled with industry veterans and newcomers on edge due to recent economic uncertainty and ICE raids devastating workforces. There were some truly exciting wins, including San Juan, Puerto Rico's Identidad Cocktail Bar taking home the award for Best New Bar (the first award of its kind in the ceremony's history), Austin's Birdie's recognition for a truly stellar wine program, and Salvador Alamilla of Idaho's Amano taking home Best Chef: Mountain, after his second nomination. From intricate garb to rousing speeches, here are some of the evening's takeaways. Immigrant-owned restaurants and bars, especially those offering fare from Asian and Latin American cuisines, won big this year, and award recipients were refreshingly unapologetic about celebrating their identity. Numerous winners, including Emerging Chef winner Phila Lorn of Mawn in Philadelphia and Julia Momose of Outstanding Bar winner Kumiko, pointed to their heritage as essential to the food and beverages that audiences so love. Sky Haneul Kim of Gift Horse in Providence, Rhode Island, thanked her parents in Korean, and Jungsik Yim of Jungsik in New York accepted his Outstanding Chef award using a Korean translator — delivering the acceptance speech their way. After years of public frustration, the James Beard Awards added several new categories to recognize the craft of beverages: Outstanding Professional in Beverage Service, Outstanding Professional in Cocktail Service, and Best New Bar. This allowed for some thrilling wins: Ignacio Jimenez was awarded Outstanding Professional in Cocktail Service for Superbueno, New York, and Identidad Cocktail Bar in San Juan, Puerto Rico, known for its Caribbean and Latin American influence cocktails, was named Best New Bar. Arjav Ezekiel of Birdie's won the inaugural award for Outstanding Professional in Beverage Service — having recently visited Birdie's, it appears strong wine and cocktail programs were a driving force for this year's judges. The new categories are inclusive of all beverages, such as beer, N/A cocktails, and coffee, so it'll be interesting to see if those are represented more heavily in future years. The last few James Beard ceremonies haven't been big wins for the city of New York, with spotty results ever since the ceremony's post-pandemic return in 2022; last year, the city was shut out of every national category entirely. This year was different, and NYC chefs, bartenders, and restaurateurs won in major categories across the board. Among the evening's notable wins were Vijay Kumar of New York's Semma, who took home the award for Best Chef: New York State; Lee Hanson and Riad Nasr of Frenchette, Le Rock, Le Veau d'Or won for Outstanding Restaurateur; Yim, whose restaurant Jungsik is in Lower Manhattan; and Atomix, which won for Outstanding Hospitality. Cat Cox of Country Bird Bakery in Tulsa, Oklahoma took home a particularly thrilling win for Outstanding Pastry Chef or Baker: It's terrific to see a baker celebrated in the category, and a woman who centers Heartland baked goods, no less. Unfortunately, Cox was one of just over a handful of women who won awards this year. James Beard has done laudable work to diversify its judgment process and awards body, and women are recognized and celebrated throughout the organization. This year's group of winners, however, did lean more male, and I look forward to more women taking home major wins in the future. The rallying cry of the evening — with regional Best Chef winners Timothy Wastell (Northwest & Pacific), Sky Hanuel Kim (Northeast), and a friend accepting on behalf of Noah Sandoval (Midwest) — all saying 'fuck ICE' as they departed the stage.
New York Times
17-06-2025
- Entertainment
- New York Times
Here Are the 2025 James Beard Restaurant Award Winners
The James Beard Foundation gave out its annual culinary awards Monday night in Chicago, with the chefs and co-hosts Andrew Zimmern and Nyesha Arrington handing out gold medals to chefs, restaurateurs, bakers and bartenders from across the United States. To reflect the growing influence of cocktail and bar culture, three new awards were given out this year: best new bar, outstanding professional in beverage service and outstanding professional in cocktail service. New York City restaurants won three of the six major national awards: outstanding chef (Jungsik Yim of Jungsik), outstanding hospitality (Atomix) and outstanding restaurateur (Lee Hanson and Riad Nasr of Frenchette, Le Rock and Le Veau d'Or). It was the 35th edition of the black-tie gala, which has been transformed from a Monday-night-only event (to allow chefs to squeeze in a trip when restaurants are traditionally closed) to a full weekend of panels and pop-ups. (Food media professionals like writers, directors, podcasters and influencers received their awards at a ceremony on Saturday.) The awards program was suspended in 2020 and 2021 as the industry responded to the pandemic, and as the foundation tried to incorporate rapidly evolving ideas about race, gender, privilege and workers' rights. Since then, priorities have shifted away from the traditional guest experience — food, service and décor — and toward evaluating chefs and restaurants as employers, community members and professional leaders. Want all of The Times? Subscribe.
