Latest news with #TopChef
San Francisco Chronicle
7 days ago
- Entertainment
- San Francisco Chronicle
Claude the albino alligator is turning 30 — here's how San Francisco is celebrating
Claude, the California Academy of Sciences' albino alligator and longtime resident of the Steinhart Aquarium, is turning 30 this September. In honor of the milestone, the Academy is throwing a citywide, monthlong 'hatchday' celebration fit for the rare and beloved reptile. Born in 1995 at an alligator farm in Louisiana, Claude arrived at the Academy in 2008. As the first albino alligator in the museum's history, he quickly became a star attraction. Starting Sept. 1, the museum will feature daily events and giveaways, including meet-and-greets with the Claude mascot, exclusive Claude-themed merchandise, storytime readings of a new children's book, 'The Curious Color of Claude,' and hands-on art activities. Visitors can contribute to a participatory art installation designed by illustrator Nigel Sussman, where individual drawings will become 'scales' on a giant Claude sculpture. Among the highlights is the Swamp Soirée, a seated dinner on Sept. 10 with 'Top Chef' winner Melissa King. Guests are encouraged to dress in all-white, a nod to Claude's unique appearance. On Sept. 11, the Academy's 21-and-over 'NightLife' event will toast Claude with themed cocktails, live music and limited-edition screenprints. Claude's birthday bash peaks on Sept. 14, with a fish 'cake' presentation, a group singalong, cupcakes for guests and live streaming for fans worldwide. The festivities continue into Sept. 15, his actual birthday, with more cupcakes and Claude crafts. Outside the museum, Claude's celebration is spreading across San Francisco. A 'Claude Quest' on Sept. 5 will challenge participants to find plush Claudes hidden around the Bay Area. Commuters will spot Claude's face on city billboards, while others can follow the festivities online, submit birthday messages, or watch Claude via webcam.
Eater
05-08-2025
- Entertainment
- Eater
An Inaugural Festival Celebrates Northern Michigan's Burgeoning Food Scene
is an award-winning writer and journalist who covers the local food scene from her home base in Ann Arbor, Michigan. This month, one of Michigan's most beloved destinations will debut what organizers hope will be a new tradition. At the inaugural Traverse City Food & Wine festival, Wednesday, August 20, through Sunday, August 24, attendees will explore the region's rich culinary landscape through five days of experiences hosted by high-profile, award-winning chefs and media personalities. More than 70 events will take place — from farm dinners and lakeside brunches, to wine pairing classes and tastings aboard a historic schooner on Grand Traverse Bay. The goal? To offer a deeper, more delicious taste of what makes the region so special. Chef Mei Lin is a part of the lineup at Traverse City Food & Wine. She grew up in Dearborn. Traverse City Tourism With Northern Michigan's cerulean lakes, 50-plus wineries, a palpable farm-to-table energy, and a diverse agricultural bounty, it's actually surprising this sort of event hasn't happened sooner. (Traverse City is best known for its annual, family oriented Cherry Festival in early summer.) Unlike massive food festivals where you're lost in the crowd, organizers designed Traverse City Food & Wine to be more intimate, says Whitney Waara, COO at Traverse City Tourism. The Grand Tasting on Saturday, August 23, in Open Space Park — the largest event of the week — offers a chance to interact with the chefs, farmers, and winemakers behind the flavors. Tickets range from $125 to $225 per person, plus tax. Festivalgoers will roam among tents to snag bites from local restaurants, plus wines, ciders, beers, mocktails, and also pairings, such as a crisp Black Star Farms pinot blanc with a rich, nutty raclette from Leelanau Cheese Company. 'We didn't want to replicate another city's food and wine festival — we wanted to highlight what's uniquely Traverse City,' Waara tells Eater. The line-up of award-winning chefs is impressive for an inaugural festival, and most have connections to Traverse City or broader Michigan. Celebrity chef Tyler Florence spent the early part of his career in Traverse City. Miller & Lux Additional talent includes Top Chef finalist and James Beard nominee Sarah Welch, who left her executive chef job at award-winning Marrow in Detroit to develop a Traverse City fine dining restaurant with husband Cameron Rolka, the executive chef at Detroit's Mink. Their new restaurant and oyster bar, Umbo (referring to the highest point of a bivalve shell), at 430 E. Front Street, is scheduled for a 2026 opening and is on the bites roster for the Grand Tasting event. Jennifer Blakeslee and Eric Patterson, co-chefs at the Cook's House in Traverse City and the only two Michigan chefs named finalists in this year's James Beard awards, will take attendees on a farmer's market shopping trip, followed by a cooking demo at their restaurant. Ji Hye Kim, a five-time James Beard semifinalist and owner at Miss Kim and the recently opened Little Kim in Ann Arbor, will host a luncheon on the patio at Artisan. 'We're bringing in chefs who know and love this area, alongside our local talent,' Waara tells Eater. 'It's a creative space where they can collaborate and maybe even invent something new.' The region around Traverse City is home to more than 50 wineries. Traverse City Tourism Mario Batali, who has a home in Northport on the Leelanau Peninsula, has kept a low national profile in recent years outside of virtual events and an investment in Common Good Bakery, a local business with two locations, following sexual misconduct allegations and several related lawsuits (all since settled). He'll host a Tuscano Lunch at Bonobo Winery on the Old Mission Peninsula. Waara declined to comment when asked about Batali's participation in the event. Most of the region's wineries snake up two scenic peninsulas, sandwiched between Grand Traverse Bay and Lake Michigan, just north of the city's center. With its glacial soils, well-drained slopes, and lake-effect climate, the region works very well for varietals like riesling, pinot noir, cabernet franc, gruner veltliner, and even chardonnay, merlot, and sauvignon blanc. Traverse City Food & Wine will feature a variety of events, including vineyard tours and tastings. Grace Photography You're less likely to see cabernet sauvignon grapes, which need more time to grow than Michigan's short summers can deliver. That said, discussions with winemakers reveal that Michigan has gained growing days in recent years with a documented rise in the state's average temperatures. Some are experimenting with techniques to support more types of varietals: Mari Vineyards grows about six acres of heat-loving red grapes in its 'hoop houses,' which allows an additional four to six weeks of maturation. With 20-plus direct flights into Traverse City during the summer, and a registered festivalgoers hailing from Michigan and Illinois to New York, according to Waara, the event is drawing at least some national buzz. 'We're seeing strong interest from locals and visitors alike,' Waara says. 'This is going to be something special for everyone who comes, whether you live down the road or you're flying in from the East Coast.' Traverse City Food & Wine takes place from Wednesday, August 20, through Sunday, August 24; events range from small-group tastings to curated dining experiences and are individually ticketed — many have or are expected to sell out. Eater Detroit All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Daily Mirror
05-08-2025
- Health
- Daily Mirror
Scrambled eggs taste delicious if you add one 'strange' ingredient to pan
There's nothing quite like a plate of soft, fluffy scrambled eggs for your breakfast on a lazy morning, especially when paired with crispy slices of buttered toast Scrambled egg experts, it's time to elevate your breakfast game with a simple yet transformative twist that's likely lurking in your kitchen cupboard. Even when you've seasoned them to perfection, scrambled eggs can sometimes lack that special zing – but fear not, as a food guru from Mashed has spilled the beans on an unexpected " secret ingredient" that could revolutionise your morning plate. Forget the salt shaker and reach for the soy sauce. This unconventional choice might raise eyebrows, but it seamlessly melds into your eggs, infusing them with a deep, savoury umami kick that leaves plain old salt in the dust. Culinary stars like cookbook author Joy Wilson and Top Chef veterans Stephanie Izard and Shirley Chung are all fans of this nifty hack. Mashed writer Maria Scinto points out another perk of opting for soy sauce: it's a healthier alternative. In other similar news, Gordon Ramsay named his two secret ingredients for the perfect scrambled egg. Despite its salty taste, soy sauce actually packs less sodium than table salt. Just a teaspoon of this potent condiment can match the flavour punch of a whole tablespoon of salt, slashing the sodium content without skimping on taste, reports the Daily Record. For anyone watching their sodium levels, go for a low-salt soy sauce or a wheat-free option such as Tamari. Just steer clear of the richer or sweetened types like black soy sauce, as their intense flavours could completely overwhelm the subtle taste of your scrambled eggs. Beyond boosting flavour, soy sauce actually works wonders for the consistency of scrambled eggs too. However, soy sauce is quite strong in its flavour; therefore, start by pouring a small amount and add more to taste. A quick dash before you start cooking adds vital moisture, preventing your eggs from turning rubbery - particularly when you're cooking them slowly on a gentle heat. Food enthusiast Shawanda from is another convert to this little-known trick. Whilst she acknowledges that soy sauce does dull the eggs' vibrant golden hue somewhat, she's adamant about the incredible flavour it delivers. She explained: "The eggs are bright and beautiful with their yellow colour then you add in this dark soy sauce, it makes the eggs look... interesting but they taste so good! I served these eggs on top of toast and it made for a pretty decent breakfast." And voila - you've just made a delicious scrambled egg using a simple kitchen ingredient.
Daily Record
05-08-2025
- Health
- Daily Record
Scrambled eggs will taste so much better if you add this 1 unusual ingredient
Adding this one unexpected ingredient will help to take your scrambled eggs to the next level - completely enhancing your next cooked breakfast There's nothing quite like a plate of soft, fluffy scrambled eggs for your breakfast on a lazy morning, especially when paired with crispy slices of buttered toast. But sometimes, even after adding a generous amount of salt and pepper, the eggs still feel like they're missing that extra something. Fortunately, one unusual ingredient could make all the difference and take the dish to the next level. An expert from the food and recipe website Mashed has revealed a surprising "secret ingredient" to transform your scrambled eggs, and it's probably already sitting on a shelf in your kitchen. While it may sound like an odd pairing at first, rather than reaching for the salt, try adding a splash of soy sauce instead, the Express reports. Soy sauce might not be the first thing that comes to mind when seasoning eggs, but it blends smoothly into the mixture, offering a rich, savoury, umami flavour that plain salt can't deliver. Cookbook author Joy Wilson, along with Top Chef alumni Stephanie Izard and Shirley Chung, have all backed this clever twist. Maria Scinto, writing for Mashed, explains that soy sauce also offers a surprising health benefit. Though it tastes salty, it typically contains less sodium than an equivalent amount of salt. In fact just one teaspoon of soy sauce can deliver the same flavour impact as a tablespoon of salt, with significantly less sodium. For those keeping an eye on their salt intake, opt for reduced-sodium soy sauce or a gluten-free alternative like Tamari. Just be sure to avoid darker or sweetened varieties like black soy sauce, as their bold flavours may overpower the delicacy of scrambled eggs. Not only can soy sauce enhance the taste, but it also helps improve the texture of scrambled eggs. Adding a splash before cooking introduces extra moisture, which helps keep the eggs from drying out - especially if you cook them gently over low heat. Food blogger Shawanda from is also a fan of this unknown hack. While she notes that soy sauce can slightly mute the eggs' bright yellow colour, she insists that she swears by the taste. She wrote: "The eggs are bright and beautiful with their yellow colour then you add in this dark soy sauce, it makes the eggs look…interesting but they taste so good! I served these eggs on top of toast and it made for a pretty decent breakfast."
Chicago Tribune
02-08-2025
- Entertainment
- Chicago Tribune
Potempa: ‘Top Chef' Fabio Viviani welcomes guests at his new ‘Alto' restaurant at Wind Creek Casino and Hotel
It took me about six months to make my way for a visit to Northwest Indiana's newest neighbor for gaming, hotel hospitality and dining at Wind Creek Chicago Southland, anchored off Hasted Street in East Hazel Crest. Crowning the top story of the 17-floor mirrored window high-rise hotel and spa is Alto, the newest restaurant opened and operated by Chef Fabio Viviani of finalist fame from the fifth season of Bravo's 'Top Chef' in 2008. Next year, the kitchen competition series celebrates its 20th anniversary since it launched in March 2006. Near the end of May, just as Alto was about to open, I had the chance to interview Viviani and tour his top floor restaurant and bar, which have remarkable views including the Chicago Skyline (on a clear day) and the mammoth Thornton Quarry, a south suburban landmark bisected by Interstate 294. Alto is the gaming property's signature Italian steakhouse. 'I describe it as an elevated dining journey with our expertly grilled steaks, fresh seafood, and house-made pastas such as squid ink lumache with frutti di mare, pistachio-crusted lamb chops and lobster fra diavolo,' Viviani said. 'The ambiance is sleek and refined, designed to match the panoramic backdrop and the menu's contemporary offerings. With Alto, we want to elevate guests' dining experience by delivering refined flavors and exceptional hospitality. I call it approachable elegance.' Viviani, 46, who already has a downtown Chicago presence at Bar Siena, BomboBar and Seville, is part of a 'multi-concept partnership' with Wind Creek Hospitality. The casino gaming space opened in November 2024, but the hotel and spa at Wind Creek in East Hazel Crest didn't open until mid-April 2025. Viviani's team was already overseeing several of the other on-property dining options, which opened earlier and are located in the arrival area lobby of the casino. They include Shuck It, a seafood and oyster bar; Abuela Cocina; Burgers'n Wiches; Bottega; and more. Even though Viviani wasn't the winner of his 'Top Chef' season, he was voted 'Fan Favorite' and the show served as the springboard to help him open more than 40 restaurants, bars, and hospitality venues across the country. Viviani has published four successful cookbooks, including the New York Times best-seller 'Fabio's Italian Kitchen' as a nod to his youth growing up in Florence, Italy. By age 11, Fabio was working nights at a local bakery before his first entrance to the world of restaurants in 1992 at age 14, working at the 120-seat Il Pallaio trattoria in Florence, where he became a sous chef by age 16. While in Italy, he married wife Jessica and the couple moved to Southern California in 2005. Among his favorite product commercial endorsements throughout the years is his partnership with Bertolli Olive Oil, which assisted in his ingredient test kitchen for many recipes, including his delicious roasted tomato and zucchini salad. For more information and other recipes, visit or Dressing: 1 tablespoon balsamic vinegar 1/2 cup Bertolli Extra Virgin Olive Oil 1 clove garlic, minced 1/2 teaspoon paprika Salad: 6 Roma tomatoes, cut into 1/2-inch slices 4 zucchini, cut into 1/8-inch ribbons Bertolli Extra Virgin Olive Oil as needed 2 garlic cloves, minced Salt and pepper to taste 2 balls (6-ounce each) of buffalo mozzarella, cut into 3/4-inch slices Approximately 10 large leaves of fresh basil Shaved Parmesan cheese Directions: 1. Whisk together dressing ingredients in a small bowl. Set aside. 2. In a large bowl, combine tomatoes, zucchini and minced garlic. Season with salt and pepper and drizzle with Bertolli Extra Virgin Olive Oil. 3. Roast tomatoes and zucchini on the grill for about 10 minutes (use a grill basket if necessary), or until nice and evenly roasted. 4. To assemble the salad, place the tomato, piece of folded zucchini and mozzarella on top of each other, like a tower, with a basil leaf in between layers, seasoning each layer with a little salt and pepper and a drizzle of dressing. Sprinkle with shaved Parmesan.
