Latest news with #Propeller
Sydney Morning Herald
02-08-2025
- Entertainment
- Sydney Morning Herald
Kurt Sampson, one of Australia's most accomplished chefs, passes away aged 57
In 1992 he moved to Perth and became sous chef at 44 King Street where he worked alongside a pre-Star Anise David Coomer and underneath head chef Russell Blaikie. Next came Melbourne and our man's Malouf era. First it was a stint at forward-thinking pub O'Connells Hotel, then being tapped to run MoMo: Malouf's fine diner at Melbourne's Grand Hyatt. Somewhere along the way, Sampson also found time to help his mentor produce cookbooks, something I discovered in 2023 when I stumbled on a second-hand copy of Greg and Lucy Malouf's Moorish (Hardie Grant, 2001) in which Sampson gets a shout-out in the book's thank you notes. Perth came calling a second time and Sampson returned west in 2009 to reunite with Coomer and, together with a pre-Greenhouse Matt Stone, opened Pata Negra: a spirited tapas bar with a strong North African influence. After leaving Pata Negra, Sampson teamed up with Bread & Circuses duo Siobhan Blumann and Hamish Fleming where, between 2014 and 2023, he oversaw the food at yesteryear watering hole The Dominion League, Middle Eastern stronghold Propeller and neighbourhood small bar Saint Brigid. While Dominion League's fried chicken ribs and Saint Brigid's potato scallops had their fans, it was Sampson's menu at Propeller that confirmed his status as one of Perth's most singular cooking talents. Offal and unglamorous ingredients were a strength, from the liver and toast on the breakfast menu to dainty quail's eggs sharpened with harissa. An all-offal long table dinner held in 2016 that started with minted lamb's brain omelette and finished with langues de chat ('cat's tongue biscuits' in French) remains a fond memory. Yet despite a tireless work ethic and knack for wrangling max flavour from unlikely sources, Sampson's legacy is defined as much by the way he treated people as the way he handled ingredients. Having had the pleasure of getting to know Sampson proteges over the years, similar stories keep resurfacing. Stories of a teacher who took joy in passing on knowledge. Stories of a leader that had the back of all his charges. (Albeit a leader that possessed an X-Men-esque superpower of being able to strike you down with a perfectly timed one-liner.) Stories of a committed father that pushed constantly to support his family. Stories of a chef that his peers all hailed as a chef's chef: the ultimate peer-given accolade in cooking circles. But as is often the case with chef's chefs, the glow of the spotlight made Sampson uncomfortable: a shame, I think, as his input was always thoughtful and smart. When it came to receiving praise, Sampson would typically deflect and direct people's attention elsewhere. To the farmer, to the rest of the kitchen crew, to the front-of-house. While I'm not convinced that he necessarily hated having all eyes on him – although he probably did – I suspect that he felt more comfortable getting on with things behind the scenes. He was, after all, someone that didn't do shortcuts and thought nothing of changing menus last minute to make the most of produce that he was excited about. A minute spent answering a journalist's questions was a minute fewer he could put towards butterflying boxes of garfish. As mentioned previously, while food was central to Sampson's identity, his dream post-MND diagnosis was to reconnect with New Zealand and share his homeland with his family. A 2023 fundraiser made this possible and the Sampsons have spent the better part of two years exploring the many forests, beaches and mountains of Aotearoa. Relocating to New Zealand, naturally, also allowed Sampson to (re)immerse himself in rugby culture, from cheering on The Highlanders of Otago. Kurt Sampson was born on April 29 1968 in Napier, New Zealand but spent most of his childhood in Gisborne, a major city three hours north of his birthplace.
The Age
02-08-2025
- Entertainment
- The Age
Kurt Sampson, one of Australia's most accomplished chefs, passes away aged 57
In 1992 he moved to Perth and became sous chef at 44 King Street where he worked alongside a pre-Star Anise David Coomer and underneath head chef Russell Blaikie. Next came Melbourne and our man's Malouf era. First it was a stint at forward-thinking pub O'Connells Hotel, then being tapped to run MoMo: Malouf's fine diner at Melbourne's Grand Hyatt. Somewhere along the way, Sampson also found time to help his mentor produce cookbooks, something I discovered in 2023 when I stumbled on a second-hand copy of Greg and Lucy Malouf's Moorish (Hardie Grant, 2001) in which Sampson gets a shout-out in the book's thank you notes. Perth came calling a second time and Sampson returned west in 2009 to reunite with Coomer and, together with a pre-Greenhouse Matt Stone, opened Pata Negra: a spirited tapas bar with a strong North African influence. After leaving Pata Negra, Sampson teamed up with Bread & Circuses duo Siobhan Blumann and Hamish Fleming where, between 2014 and 2023, he oversaw the food at yesteryear watering hole The Dominion League, Middle Eastern stronghold Propeller and neighbourhood small bar Saint Brigid. While Dominion League's fried chicken ribs and Saint Brigid's potato scallops had their fans, it was Sampson's menu at Propeller that confirmed his status as one of Perth's most singular cooking talents. Offal and unglamorous ingredients were a strength, from the liver and toast on the breakfast menu to dainty quail's eggs sharpened with harissa. An all-offal long table dinner held in 2016 that started with minted lamb's brain omelette and finished with langues de chat ('cat's tongue biscuits' in French) remains a fond memory. Yet despite a tireless work ethic and knack for wrangling max flavour from unlikely sources, Sampson's legacy is defined as much by the way he treated people as the way he handled ingredients. Having had the pleasure of getting to know Sampson proteges over the years, similar stories keep resurfacing. Stories of a teacher who took joy in passing on knowledge. Stories of a leader that had the back of all his charges. (Albeit a leader that possessed an X-Men-esque superpower of being able to strike you down with a perfectly timed one-liner.) Stories of a committed father that pushed constantly to support his family. Stories of a chef that his peers all hailed as a chef's chef: the ultimate peer-given accolade in cooking circles. But as is often the case with chef's chefs, the glow of the spotlight made Sampson uncomfortable: a shame, I think, as his input was always thoughtful and smart. When it came to receiving praise, Sampson would typically deflect and direct people's attention elsewhere. To the farmer, to the rest of the kitchen crew, to the front-of-house. While I'm not convinced that he necessarily hated having all eyes on him – although he probably did – I suspect that he felt more comfortable getting on with things behind the scenes. He was, after all, someone that didn't do shortcuts and thought nothing of changing menus last minute to make the most of produce that he was excited about. A minute spent answering a journalist's questions was a minute fewer he could put towards butterflying boxes of garfish. As mentioned previously, while food was central to Sampson's identity, his dream post-MND diagnosis was to reconnect with New Zealand and share his homeland with his family. A 2023 fundraiser made this possible and the Sampsons have spent the better part of two years exploring the many forests, beaches and mountains of Aotearoa. Relocating to New Zealand, naturally, also allowed Sampson to (re)immerse himself in rugby culture, from cheering on The Highlanders of Otago. Kurt Sampson was born on April 29 1968 in Napier, New Zealand but spent most of his childhood in Gisborne, a major city three hours north of his birthplace.
USA Today
01-07-2025
- Entertainment
- USA Today
The 5 best beers I imbibed in Nova Scotia
The summer is offseason for a football writer like me. But beer season never stops, even if you're on vacation in the Maritimes. Paying attention to minor league hockey growing up in Rhode Island made me aware of the southeastern corner of Canada. Between that, some recommendations from acquaintances and a general appreciation of its Wikipedia page, I landed in Halifax for a four-day summer stay up north. With me were my family (i.e. children who could be indoctrinated to say things like "dudes rock" as we jumped into 51 degree water), a few friends, their families and the general desire to explore the area's non-Moosehead beers (I love Moosehead. It was the fancy beer I bought when I had a little extra money in college. But I can get it in Wisconsin, so...). Because my brain is broken in a way that's unable to completely shut off work (or remember things without documentation), I kept a log of all the best things I drank while in Nova Scotia. This is not an exhaustive list. I had four days there and I'm certain I missed so many great things. But I did get to try a fair amount of what the province has to offer. Here's what I liked most. Propeller Brewing Company's Galaxy IPA This was a bit of luck. Propeller is on tap across Halifax, but its taproom happened to be less than a block from the hotel where I stayed my first night. The beers were all solid -- not incredible, but competently made expressions of classic craft brewing styles. The Galaxy IPA was fruity, tart and full-bodied. It gave off lots of citrus that weaved into piney hops. It's pretty good. The vibes at the bar however? IMMACULATE. While we encountered friendly people across Nova Scotia, the folks at Propeller were among the nicest. A music bingo host got us all caught up after joining the game late (and helping us win a generous prize of more beer). The basement arcade was packed with beer drinkers hanging out and watching Terminator 2 on a projection screen, collectively losing their minds every time Linda Hamilton messed someone up or Arnold Schwarzenegger rattled off a one-liner. The bathroom left me with this wisdom: It was my first night in Halifax and I had found my people. Good beer, too. Nine Locks Brewing Company's Frig Off IPA It only felt right to try a Frig Off while within driving distance of where Trailer Park Boys was shot. This hazy IPA, tilted upward in tribute to the late John Dunsworth (a sensei in the world of acting drunk and pouring concrete). It also came with a fresh caught 1.5-pound lobster for about $40 USD, which felt like a good deal. Nova Scotia's got something for everybody. The Frig Off pours with a hefty, slow-fading head that unleashes waves of bitter citrus ringed by juuuuust a little bit of sugar. That bitterness gives way to an exceptionally smooth hazy ale. The hops settle in toward the back as the current that carries everything along; prevalent but not overwhelming. The fruit weaves through a velvet texture to create a layer of complexity and a clean finish. This was my favorite beer of the trip. North Brewing Company's Malternate Reality New England IPA North Brewing Company's Timberlea Taproom was a godsend -- halfway between our rental house and downtown Halifax and a reliable center for good food and excellent beer both on tap and to-go. Everything in my flight was a "B+" or better, ranging from an array of pale ales to a German lager. The Malternate Reality and Pleasant Disposition each got the call to live, briefly, in our house fridge before getting crushed on a dock by at least one person who "doesn't really drink pale ales." The smell on the Malternate was a bit more sour than I expected, delivering a heap of tart orange up front. But that gives way to an almost sweet hoppiness that folds in just enough malt to give you a wonderfully balanced beer. It's not quite as crushable as the Disposition is, but it's not supposed to be. That came against the backdrop of a smooth, almost creamy texture loaded with bubbles that lingered even as the can warmed. While it may not melt your face off with its hops, there's a rewarding braid of flavor that make this a beer I'll seek out whenever I'm in Canada. Lightship Brewing Company's Dynamite Trail A trip to Lunenberg introduced us to some tall ships, brightly painted houses and a pair of local breweries. Shipwright had a lovely location overlooking the docks, what looked like some pretty legit pizzas and an array of OK-to-good beers. Lightship, located about 100 meters of Atlantic Ocean away, had similarly gorgeous views and better beers. This was headlined by a pair of flavorful, crushable easy drinkers. The Dory Racer pale ale was light but loaded with fruit flavor. The hops were softer than expected, but between a little malt and a 4.5 percent alcohol by volume (ABV), this was a wonderful sit-by-the-water-and-drink-three beer. The Dynamite Trail hefeweizen, however, was exactly what I wanted. Currents of clove and wheat bubbled up from the depths of my glass, hitting all the notes I want from a hefe. There was a rich flavor with those almost-banana cloves and a richness that bordered on sweet. It was a wonderful warm weather slugger or a rainy day sipper, equal parts poundable and deep. There's a lot going on here, and all of it is delightful. A Caesar My knowledge of Caesars was limited to Jared Keeso productions -- mostly Letterkenny but probably a few moments in Shoresy as well. It's pretty dang similar to a bloody Mary, but with clam broth (Clamato) mingling with the tomato juice to create a snappier, thinner and easier-to-drink cocktail. This is exactly what I needed in the mornings; an eye-opener that lacks the soup-esque density of a bloody. The Clamato was a tough sell at first, but it paid off. Maybe it's recency bias, but I'm gonna say it. Caesars are better than bloody Marys.
Yahoo
25-06-2025
- Business
- Yahoo
New Orleans Financial Collab Gets $1M Grant To Invest In Local Start-Ups
JPMorgan Chase has committed $1 million to help three New Orleans non-profit organizations. The Financial Wellness Collaborative received funds to help bolster its overall mission of providing small businesses with hands-on tools to manage their financial health. Financial Wellness Collaborative consists of nonprofit Propeller, Thrive New Orleans, and Fund 17, NOLA reported. Launching in 2022, JPMorgan Chase has given the collaborative its most significant investment to date. Victoria Adams Phipps, Vice President of Global Philanthropy at JPMorgan Chase, spoke at the June 24 ceremony. Phipps praised the work that the Financial Wellness Collaborative has already accomplished. She noted that the Propeller team was proactive in its pursuit of JPMorgan Chase's investment, and it has paid off. 'We supported that initial pilot of the work back in 2022, and we were thrilled to see that the model worked,' she said. Phipps also noted that the ability to obtain capital for scaling up has been a consistent issue in the community. She is confident in the tools offered by the Financial Wellness Collaborative, and 'building relationships over time' was the missing key for many of New Orleans' small businesses. With the support of Propeller, Thrive New Orleans, Fund 17, and JPMorgan Chase, over 400 businesses have taken the next step in their growth. 'Many of the companies they were in conversation with were lacking critical inputs that were necessary to facilitate growth,' she said. 'That might have been access to networks, expertise or customers. But for many of them, it was access to capital that was hindering their progress.' The grant enables the Financial Wellness Collaborative to continue offering services to entrepreneurs, including financial coaching, credit counseling, loan package preparation, accounting assistance, and support for obtaining credentials. Former recipient of the program, Travis Williams of Nola Steele, spoke highly of the services provided. According to Steele, he was able to organize his operations and secure funding after gaining assistance. 'We have great credit scores, and we have great relationships with other banks, yet we weren't able to get the financial backing that we needed until we brought it up with Propeller and Thrive,' he said. RELATED CONTENT: More Americans Need 6 Figures To Feel Financially Secure Sign in to access your portfolio
Yahoo
20-05-2025
- Business
- Yahoo
Seattle Paine Field Voted One of America's Best Small Airports for Second Consecutive Year
PAE airport terminal selected as one of the top 3 small airports in the nation in 2025 Newsweek's Reader's Choice Award Contest SEATTLE, May 20, 2025 /PRNewswire/ -- Propeller Airports is pleased to announce that the Seattle Paine Field Air Terminal is a recipient of Newsweek's Reader's Choice Award for Best Small Airport in the U.S. Seattle Paine Field took third place among a long list of exceptional airports around the country for the second year in a row. This award is added to Seattle Paine Field's growing list of accolades acknowledging the terminal's state-of-the-art facility, tranquil environment, and unparalleled customer service. "Paine Field continues to earn accolades from the travel industry and media alike, who recognize and value our innovative and refined approach to the passenger terminal experience," said Brett Smith, CEO of Propeller. "We're proud of this recognition and remain committed to upholding the high standards we've set—for ourselves, for our passengers, and for the industry." Nominees of this sought-after recognition are selected by a panel of travel experts including writers whose work has appeared in USA Today, Travel + Leisure, and Condé Nast Traveler. Seattle Paine Field ranks alongside long-established airports like Huntsville International Airport, Santa Barbara Airport, and Kentucky's Blue Grass Airport in receiving this reader-based recognition. Since its inception in 2019, Seattle Paine Field has serviced more than 3 million passengers and has developed a reputation for enhancing the passenger experience with concierge services, valet parking, and locally sourced food and beverage options. The state-of-the-art terminal features floor-to-ceiling glass windows, lounge-style seating, fireplaces, and glass jet-bridges. In addition to providing Puget Sound residents with close, convenient options for air travel, Propeller's public-private partnership with Snohomish County has resulted in tremendous economic success for the region, creating new jobs, supporting local businesses, and saving taxpayer dollars. Seattle Paine Field is currently served by Alaska Airlines, with direct service to eight destinations on the west coast and Hawaii. Frontier Airlines will launch service from Seattle Paine Field on June 2nd, offering passengers low-cost flights to Denver, Las Vegas, and Phoenix. The addition of Frontier Airlines provides added options for convenient, time-saving travel and enhances nationwide connectivity from Seattle Paine Field. About Propeller AirportsBased in Everett, Washington, Propeller identifies untapped potential for commercial air travel by working with local communities and government to maximize airport assets. Propeller Airports is focused on opportunities to invest, develop, and manage both general aviation and commercial service airports throughout the U.S. Propeller, along with Global Infrastructure Partners, a part of BlackRock, is focused on bringing best in class practices to Seattle Paine Field for the benefit of travelers throughout the Puget Sound Region. For more information, please visit and View original content to download multimedia: SOURCE Propeller Airports
