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Eater and Thrillist Nominated for Three New York Emmy Awards
Eater and Thrillist Nominated for Three New York Emmy Awards

Eater

timea day ago

  • Entertainment
  • Eater

Eater and Thrillist Nominated for Three New York Emmy Awards

The nominations for the 2025 New York Emmy Awards were announced on Tuesday, and Eater and Thrillist were nominated for three videos in the Lifestyle, Informational/Instructional, and Human Interest categories. An episode of Eater's Mise en Place that features restaurateur Simon Kim and chef SK Kim of Korean fried chicken restaurant Coqodaq was honored in the Lifestyle category. In the video, the chefs showcase how they create and serve the restaurant's signature $38 fried chicken bucket with Korean banchan, condiments, and noodles. The episode was produced by Daniel Geneen, who also directed alongside Murilo Ferreira. Ferreira and Nick Mazzocchi handled shooting, and Christian Moreno was the episode's editor. In the Informational/Instructional category, an episode of Eater's The Experts that featured New York City street vendor Nuts4Nuts was nominated. Co-founder Alejandro Rad shows viewers how the pushcart roasts nearly 300,000 pounds of nuts annually with a fleet of more than 1,000 employees. The episode was produced by Carla Francescutti, who also directed alongside Ferreira. Francescutti and Ferreira handled shooting, and Lucy Morales Carlisle was the episode's editor. Finally, a Thrillist video, part of The Extra Mile series, that goes behind the scenes of the NYC subway system, was nominated in the Human Interest Category. MTA conductor Etanya Tisdale explains the ins and outs of the transportation behemoth that moves 400 million commuters daily. The episode was produced by Janae Price. Jay Simms handled shooting, Jasmine Lewis was the episode's editor, and Annie Harrigan was the editorial coordinator. Eater's video team has won five New York Emmy Awards, including wins in 2022 and in 2021, both for episodes of Vendors. The team was also nominated last year. The winners of the 2025 NY Emmys will be announced on October 11.

‘Sexy' Korean-American fried chicken restaurant has a deeper message for diners
‘Sexy' Korean-American fried chicken restaurant has a deeper message for diners

South China Morning Post

time21-07-2025

  • Business
  • South China Morning Post

‘Sexy' Korean-American fried chicken restaurant has a deeper message for diners

Simon Kim, a hospitality executive who is behind some of the most popular restaurants in the US, says diners are packing out his newest offering: a ritzy New York fried chicken venue that blends Korean flavours, American style and a message on sustainability. He brands Coqodaq, which opened in 2024, as a 'cathedral of fried chicken', with its churchlike design, 1,000-person-plus nightly waiting list, viral caviar-topped nuggets, and a champagne menu that Kim boasts is the longest in the US. While these features get customers through the door, Kim hopes that what sticks most is a focus on delivering more environmentally friendly meals. 'When they see that environmental causes are a part of this sexy, successful restaurant, it starts to create a little more interest – an initiation to learn more,' Kim said at the recent Bloomberg Green Seattle conference in the US. Simon Kim is the founder and chief executive officer of Gracious Hospitality Management. Photo: Cote Coqodaq's chicken is from a regenerative Amish farm in the state of Pennsylvania that produces certified humane, pasture-raised birds. The 150-seat restaurant uses cultured oil from Zero Acre Farms, which touts its product as delivering vastly lower emissions than typical alternatives, along with reduced water consumption and land use.

The 1,000 Person-a-Night Waitlist for Sustainable Fried Chicken
The 1,000 Person-a-Night Waitlist for Sustainable Fried Chicken

Bloomberg

time16-07-2025

  • Bloomberg

The 1,000 Person-a-Night Waitlist for Sustainable Fried Chicken

One of New York's hottest food venues is luring diners with viral caviar-topped nuggets, and delivering a message on environmentally-friendly eating. By and Kate Krader Save Simon Kim, the hospitality executive behind some of the most sought-after restaurants in the US, says diners are packing out his newest offering — a ritzy New York fried chicken venue that blends Korean flavors, American style and a message on sustainability. He brands Coqodaq, which opened last year, as a 'cathedral of fried chicken,' with its church-like design, 1,000-person plus nightly waitlist, viral caviar-topped nuggets and a champagne list that Kim boasts is the longest in the US. While these features get customers through the door, he hopes what sticks most is a focus on delivering more environmentally-friendly meals.

Elitist no more, caviar is turning casual
Elitist no more, caviar is turning casual

Malaysian Reserve

time22-05-2025

  • Entertainment
  • Malaysian Reserve

Elitist no more, caviar is turning casual

by MARINE DO-VALE WHEN Burger King announced it was selling caviar with nuggets at its French restaurants on April 1, many people assumed it was an April Fool's joke. But as news spread on social media, buyers rushed to try one of the world's most expensive delicacies paired with a humble and highly commoditised piece of deep-fried chicken while limited stocks lasted. For €19 (RM94.43), they got seven nuggets, mayonnaise and a 10g pouch of Chinese-origin caviar from the Astana brand, which explained it had worked with the fast-food giant to 'make the caviar of chefs available to as many people as possible'. It was a marketing coup — the story quickly went viral after being picked up by French news outlets — but it also revealed how the image of caviar as an out-of-reach luxury product is rapidly changing. As with most new food trends, interest in the exclusive fish eggs is being driven by online influencers and celebrities. Rihanna posted a video to her 150 million followers on Instagram on Dec 20 last year showing her eating nuggets topped with caviar. 'I don't like how much I like this,' she began. US celebrity chef David Chang is also a champion, with a 2022 Instagram video showing him dunking a deep-fried chicken leg into a 1kg tin of caviar — 'one of my favourite most obscene things to do' — which racked up more than three million views. He credits New York chef Wylie Dufresne with first adding it to the menu at his influential WD~50 restaurant in the 2010s. Last year, the US Open tennis tournament caused a stir by selling a US$100 (RM437) box of six nuggets with caviar created by the luxury Manhattan fried chicken restaurant Coqodaq. Producers and food writers have mixed feelings about the popularisation of the culinary indulgence, which sells for €1,000 to €30,000 a kg depending on the type. The high prices are due to rarity and the high investment producers make in the sturgeon fish needed for caviar, which start to produce eggs only after eight or 10 years. The most expensive caviar — the one famously preferred by Hollywood star Elizabeth Taylor — is the roe of the beluga sturgeon, which takes at least 15 years to mature. Mikael Petrossian, head of the French brand Petrossian, said there was a 'demystification' of caviar underway. 'Caviar doesn't necessarily have to come in a large tin with silver serving pieces…You can enjoy the product in a much more relaxed way,' he said. 'I personally like eating caviar with crisps.' The French caviar producer Neuvic founder Laurent Deverlanges said his company also aims to make it 'less formal'. He posted a review of the 'King Nugget Caviar' menu online, concluding that 'it works, even if you can't really taste the caviar much'. But Olivier Cabarrot, the head of the France-based Prunier brand whose caviar restaurant is one of the most famous in the world, pushes back on the idea of it becoming a regular product. 'In terms of gastronomy, there is nothing as expensive. It's hard to talk about it becoming 'democratised',' he said. 'But we can speak of greater accessibility, achieved through the sale of smaller quantities rather than lower prices.' Many distributors including Petrossian and Prunier offer tins of 10g, 20g or 30g, helping to attract a younger clientele. Remi Dechambre, a food journalist at Le Parisien newspaper, said people associated caviar with opulence and refinement less and less. 'We've completely moved on from that…Consumption has become a little more common, a little less formal — even though it still makes people dream,' he told AFP. But knowing how to enjoy the product properly remains essential, said supplier Le Comptoir du Caviar MD Francoise Boisseaud. 'There's a whole education to be done,' she said about the different types — 'baeri', 'oscietre', 'sevruga' or beluga — adding that 'the richness of the world of caviar is infinite — just like wine'. For her, the best way to enjoy it is with a crusty baguette and butter, not with fried chicken or crisps. Robin Panfili, a food journalist who runs the food blog 'Entree, Plat, Dessert', said Burger King had pulled off a 'marketing trick'. 'By trying to bring together two worlds that are completely opposed — luxury and fast food — the aim is to shake up the codes, to demystify a product historically seen as luxurious and elitist. It's visual, it's viral, it sparks discussion because it's provocative,' he told AFP. — AFP This article first appeared in The Malaysian Reserve weekly print edition

Caviar on nuggets? Elitist no more, caviar is turning casual
Caviar on nuggets? Elitist no more, caviar is turning casual

The Star

time07-05-2025

  • Entertainment
  • The Star

Caviar on nuggets? Elitist no more, caviar is turning casual

When Burger King announced it was selling caviar with nuggets at its French restaurants on April 1, many people assumed it was an April Fool's joke. But as news spread on social media, buyers rushed to try one of the world's most expensive delicacies paired with a humble and highly commoditised piece of deep-fried chicken while limited stocks lasted. For 19 euros (US$22), they got seven nuggets, mayonnaise and a 10-gram (0.35-ounce) pouch of Chinese-origin caviar from the Astana brand, which explained it had worked with the fast-food giant to "make the caviar of chefs available to as many people as possible". It was a marketing coup – the story quickly went viral after being picked up by French news outlets – but it also revealed how the image of caviar as an out-of-reach luxury product is rapidly changing. As with most new food trends, interest in the exclusive fish eggs is being driven by online influencers and celebrities. Rihanna posted a video to her 150 million followers on Instagram on December 20 last year showing her eating nuggets topped with caviar. "I don't like how much I like this," she began. US celebrity chef David Chang is also a champion, with a 2022 Instagram video showing him dunking a deep-fried chicken leg into a one-kilogram tin of caviar – "one of my favourite most obscene things to do" – which racked up more than three million views. He credits New York chef Wylie Dufresne with first adding it to the menu at his influential WD~50 restaurant in the 2010s. Last year, the US Open tennis tournament caused a stir by selling a US$100 box of six nuggets with caviar created by the luxury Manhattan fried chicken restaurant Coqodaq. 'Less formal' Producers and food writers have mixed feelings about the popularisation of the culinary indulgence, which sells for 1,000 to 30,000 euros a kilogram depending on the type. The high prices are due to rarity and the high investment producers make in the sturgeon fish needed for caviar, which start to produce eggs only after eight or 10 years. The most expensive caviar – the one famously preferred by Hollywood star Elizabeth Taylor – is the roe of the beluga sturgeon, which takes at least 15 years to mature. Mikael Petrossian, head of the French brand Petrossian, said there was a "demystification" of caviar underway. "Caviar doesn't necessarily have to come in a large tin with silver serving pieces... You can enjoy the product in a much more relaxed way," he said. "I personally like eating caviar with crisps." The founder of French caviar producer Neuvic, Laurent Deverlanges, says his company also aims to make it "less formal". He posted a review of the "King Nugget Caviar" menu online, concluding that "it works, even if you can't really taste the caviar much". But Olivier Cabarrot, the head of the France-based Prunier brand whose caviar restaurant is one of the most famous in the world, pushes back on the idea of it becoming a regular product. "In terms of gastronomy, there is nothing as expensive. It's hard to talk about it becoming 'democratised'," he said. "But we can speak of greater accessibility, achieved through the sale of smaller quantities rather than lower prices." Many distributors including Petrossian and Prunier offer tins of 10, 20 or 30 grams, helping to attract a younger clientele. Dreamy Remi Dechambre, a food journalist at Le Parisien newspaper, said people associated caviar with opulence and refinement less and less. "We've completely moved on from that... Consumption has become a little more common, a little less formal – even though it still makes people dream," he told AFP. But knowing how to enjoy the product properly remains essential, said Francoise Boisseaud, managing director of the supplier Le Comptoir du Caviar. "There's a whole education to be done," she said about the different types – baeri, oscietre, sevruga or beluga – adding that "the richness of the world of caviar is infinite – just like wine". For her, the best way to enjoy it is with a crusty baguette and butter, not with fried chicken or crisps. Robin Panfili, a food journalist who runs the food blog "Entree, Plat, Dessert", said Burger King had pulled off a "marketing trick". "By trying to bring together two worlds that are completely opposed – luxury and fast food – the aim is to shake up the codes, to demystify a product historically seen as luxurious and elitist. It's visual, it's viral, it sparks discussion because it's provocative," he told AFP. — AFP

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