Latest news with #TopChef
Daily Mail
4 days ago
- Health
- Daily Mail
Horror as Top Chef star reveals daughter, 8, has rare disease that is 'disintegrating' her bones
One of the former contestants on the competition show Top Chef has been facing a family challenge. Hosea Rosenberg's daughter Sophia, eight, is battling a rare disease. On Thursday Rosenberg discussed how his child has Multicentric Carpotarsal Osteolysis (MCTO). It is a genetic disorder characterized by progressive bone loss, primarily affecting the carpal (wrist) and tarsal (ankle) bones. It's often misdiagnosed as juvenile rheumatoid arthritis due to similar initial symptoms like joint pain and swelling. Sophia could be seen pictured in a hospital bed drawing as well as playing with her two pug dogs. Other photos showed her on a beach with a friend. '"How is your daughter Sophie doing?" This is a question I am asked constantly. The answer is complicated. As with many things in life, it all depends on perspective,' Rosenberg - who was a winner of season five of Top Chef - began his update. 'Compared to normal, healthy 8-year old kids, she's not good. Her feet haven't grown in years (toddler size), her hands are starting to show disfigurement and they are very weak,' he continued. And Sophia can't do things that normal kids can do. 'She has trouble with stairs, can't ride a bike, and needs help opening things. She gets tired and can't walk long distances. Her kidneys are slowly failing. She's missing groups of bones entirely.' Sophia loves school, dance and laughing, is was added. 'Today, as she does every 6 weeks, she got an infusion at Children's Hospital Colorado. Twice every day, she has to take multiple medications,' Rosenberg continued. 'She wears splints on her legs and arms when she sleeps.' 'She wears braces on her legs every single day. She sees different therapists every week. 'She is constantly in and out of doctor's offices and hospitals. Her bones are slowly disintegrating and we haven't figured out how to stop it.' But the proud dad said all he knows is that his daughter is doing her best and she has all the love and support possible. 'So how is Sophie doing? She's amazing,' Rosenberg concluded his caption. Rosenberg is the owner and executive chef of restaurants in Boulder. His menus highlight local, seasonal ingredients with an emphasis on sustainable sourcing. Hosea's culinary path began while earning a degree in Engineering Physics at the University of Colorado. In April 2020, Rosenberg revealed to his fans that his then-3-year-old daughter had been diagnosed with MCTO.
Eater
4 days ago
- Entertainment
- Eater
Filipino and Indian Flavors Merge at This ‘Top Chef' Star's New Wicker Park Cafe
Zubair Mohajir has helped redefine South Asian cuisine in Chicago, with the successes of Lilac Tiger and the Coach House in Wicker Park, and more recently, with the fusion of Mexican and Indian flavors at Mirra in Bucktown. Then, Mohajir leaped to the national stage earlier this year as part of the cast of Top Chef: Destination Canada. His colleagues say that Top Chef hasn't gone to Mohajir's head. He's remained grounded. He wants to elevate the people around him and push boundaries. But Coach House chef de cuisine Jacob Dela Cruz has seen one change. He's become a really good photographer, constantly snapping photos of his boss posing with star-struck customers. Jokes aside, Mohajir isn't resting. He's formed a new team, along with Dela Cruz and Salt Burger and Fries co-founder Hassan Jaffrani. Earlier this week, the trio unveiled Sarima Cafe, which shares a space with Salt's Wicker Park location at 1924 W. North Avenue. Jaffrani and Mohajir have known each other for years. When Jaffrani, who's also behind the IDOF brand (like Salt, a hit with young Muslims) decided to close the Wicker Park branch of Beard Papa's, Mohajir jumped at a chance to open a cafe. Like his other projects, this spot would infused dishes with South Asian flavors — this time blended with Dela Cruz's Filipino heritage. Sarima serves breakfast sandwiches and pastries. Eventually, they'll add small-batch ice cream in flavors like red mung bean to the menu. Mohajir is excited to brew the same masala chai he serves at his other restaurants (bartender David Mor has made creative use of the spiced tea at his bars Truce and Lilac Tiger). They also pour Dark Matter Coffee. Kim Kovacik Kim Kovacik Kim Kovacik Kim Kovacik Mohajir brought on local baker Reema Patel to fill the pastry case with delights like chai flan, an ube crinkle cookie stuffed with cream cheese, and calamansi shrikhand doughnut based on a Boston Creme. Patel, who's been working in Pilsen on the pastry team at Mariscos San Pedro, has created a unique lineup of cake doughnuts, cookies, and more. There's even a cashew cookie with a silver leaf based on the classic South Asian diamond-shaped sweet, kaju katli. The 'Food For the Gods' bar is made with dates and black tea. Patel also appeared on Season 2 of the reality cooking show Baking It. She teases upcoming treats like a gulab jamun banana pudding. 'A really cool part of creating a space and creating recipes is knowing that you can change things and still end up with something even better than what you thought,' Patel says. Sarima will also offer something that Mohajir has been reluctant to offer: dosa. Paper dosa is thin and crispy, and they'll stuff it with mushrooms and sweet potato. It's almost cliché for a South Indian chef to offer the iconic crepe-like item. They'll have other toppings available, too. Jaffrani says they need to offer a 'steak and eggs' like dosa option. Kim Kovacik Kim Kovacik Kim Kovacik Kim Kovacik The food at Sarima is halal, which means no pork. Diners who sink their teeth into the breakfast sandwich will taste tocino made of chicken. Mohajir says he 'gets a kick out of' serving halal versions of tocino and longganisa as the Muslim community doesn't typically eat pork: 'I think bacon smells amazing, but like, I've never eaten bacon, you know?' he says. So what's with the name? Dela Cruz explains it's from a legend that started on the Filipino island of Mindanao. It's derived from 'Sarimanok' a colorful bird meant to symbolize good fortune. The crew has seen Chicagoans wait in long lines for pastries at bakeries like Del Sur and Fat Peach. Mohajir hopes to see good fortune and long lines out the door on North Avenue and says they're concentrating on keeping up with supply and demand: 'We're here to sell food, we're here to sell pastries,' he says. 'If we don't make enough, then what's the point?' Sarima Cafe, 1924 W. North Avenue, open 8 a.m. to 2 p.m. on Wednesday through Sunday, hours will be expanded later this summer Kim Kovacik Kim Kovacik Kim Kovacik Kim Kovacik
UPI
5 days ago
- Entertainment
- UPI
Anne Burrell's cause of death ruled a suicide
1 of 2 | Anne Burrell arrives on the red carpet at the City Harvest "Red Supper Club" Fundraising Gala in 2022. Her cause of death was ruled a suicide. File Photo by John Angelillo/UPI | License Photo July 24 (UPI) -- Anne Burrell's cause of death was determined to be a suicide. The Food Network television personality died June 17 after taking assorted antihistamines, alcohol and amphetamine. She was 55 years old. Her cause of death was "acute intoxication due to the combined effects of diphenhydramine, ethanol, cetirizine and amphetamine" according to New York's office of the chief medical examiner, per the New York Times. Police say her body was found "in the shower unconscious and unresponsive surrounded by approximately (100) assorted pills," that report continued. "Anne was a beloved wife, sister, daughter, stepmother and friend," her family told People. "Her smile lit up every room she entered. Anne's light radiated far beyond those she knew, touching millions across the world. Though she is now longer with us, her warmth, spirit and boundless love remain eternal." Her death was mourned by several other big names in the food world, including Cake Boss' Buddy Valastro and Top Chef's Carla Hall. Notable deaths of 2025 Hulk Hogan Retired professional wrestler Hulk Hogan reaches out to fans as he arrives at Randall's Wines and Spirits for a signing appearance in St. Louis on in July 2024. Hogan, whose real name is Terry Gene Bollea, Retired professional wrestler Hulk Hogan reaches out to fans as he arrives at Randall's Wines and Spirits for a signing appearance in St. Louis on in July 2024. Hogan, whose real name is Terry Gene Bollea, died July 24, 2025, reportedly of cardiac arrest, in Clearwater, Fla., File Photo by Bill Greenblatt/UPI | License Photo
Eater
5 days ago
- Entertainment
- Eater
‘Top Chef' Winner Tristen Epps Takes Over Red Rooster Overtown
is an editor of Eater's South region, covering Atlanta, Nashville, Miami, New Orleans, and the Carolinas. She has been writing about the food scene in the Carolinas and Savannah for 12 years. Erin has resided in Charleston, South Carolina, for the past 20 years. Fresh off his win in the 22nd season of Top Chef, chef Tristen Epps is preparing for his next step — opening Afro-Caribbean restaurant Buboy in Houston, Texas. He's building buzz for the upcoming eatery with a pop-up tour, and one of his stops is Miami restaurant Red Rooster Overtown. Starting Friday, July 25, Epps will be back in the Red Rooster kitchen (he was previously an executive chef at the Marcus Samuelsson restaurant). Epps will serve dishes from his tenure at Red Rooster, as well as Afro-Caribbean fare that will be on the menu at Buboy. Red Rooster classics include the Rooster Royale (a whole chicken with tamarind-malta glaze), crispy green tomatoes with comeback sauce, oxtail fried rice, and tuna crudo with Cuban coffee ponzu. 'Working with Tristen has always been an absolute joy. He's a chef with deep creativity, heart, and an incredible sense of purpose. His return to Red Rooster Overtown is a full-circle moment, and I'm thrilled to collaborate with him again and feature some of his incredible new dishes from Buboy.' says chef-owner Marcus Samuelsson. When asked what to expect for the Buboy preview items, Epps says, 'My menus are always evolving, and I rarely repeat dishes. People can come each time and will have a different experience.' In an interview with Eater Houston, Epps explained that the Buboy pop-ups provide an opportunity to educate diners about the Transatlantic Slave Trade and its enduring social, cultural, and economic impacts. 'I want to make sure that this story behind this cuisine is told,' he says. 'Black food is American food. Black history is American history, and I want that to be really shown and in ways as best as I can.' While cooking for a Miami audience, Epps says he leans into Afro-Latin and Caribbean-Latin cuisine. 'I can celebrate that side of the diaspora, which includes Colombia, Cuba, Haiti, Dominican Republic, and more. Miami is a rich tapestry of all of those cultures, and it makes for a beautiful celebration of cuisine.' In Houston, he leans more into West African and Asian influences, as well as heavier on meats. 'In Miami, I do more in the lighter realm with fish and seafood,' he says. Diners can find information about upcoming dinners, including dates, menus, and reservation details, online. Eater Miami 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.
Eater
6 days ago
- Entertainment
- Eater
A Century-Old NYC Dim Sum Icon Is Coming to Las Vegas
Nom Wah first opened in 1920 in the heart of Manhattan's Chinatown, at a crooked intersection once known as the 'Bloody Angle.' This is where criminals in the Tong Gangs of Chinatown would hide in the curve of the roads and cut down rivals as they turned the corner. More than a century later, the historic tea parlor still draws locals for dim sum, tea, and conversation — and now, it's expanding west. This September, owner Wilson Tang will bring Nom Wah to Las Vegas, opening at the JW Marriott in Summerlin. When it began, Nom Wah was known for its mooncakes — dense pastries filled with red bean paste traditionally eaten during the Mid-Autumn Festival. They remained a fixture until the 1950s, when longtime employee Wally Tang took over the business. 'He was doing the cakes by hand,' says Wilson Tang, Wally's nephew. 'We still have all of these different mooncake molds that are made out of wood that were chiseled.' The current owner explains that, as trade opened up between the U.S. and China in the '80s, small Chinatown bakeries like his found themselves edged out by more efficient mooncake production overseas. Wally Tang, pivoted — transforming the bakery into a tea parlor that served dim sum, a move that would define its next era. Wilson Tang took over from his uncle in 2010, ditching the traditional dim sum carts in favor of made-to-order dishes and modernizing the kitchen. 'We've incorporated a lot of machines now to make our dim sum,' says Tang. 'That's what allows for the growth that we have, because we're utilizing both handmade and machine-made products.' The different approach also meant expanding with restaurants Cha Cha Tang and Sal Tang's — plus manufacturing frozen dumplings for retail. JW Marriott Las Vegas The Resort At Summerlin JW Marriott Las Vegas The Resort At Summerlin Those dumplings — and other favorites — will be on the menu in Las Vegas. Nom Wah will be part of the resort's new food hall — along with an oyster bar from Top Chef star Fabio Viviani. Tang says that the Nom Wah stall will serve 'all the hits' from New York — xiao long bao, pork dumplings, crystal shrimp shumai, and noodle dishes. Of course, tea will be a main beverage in addition to cocktails and other alcoholic drinks. Design-wise, the Vegas Nom Wah will nod to the original with vintage wood accents, mosaic floors, and red barstools like the ones at the Chinatown flagship. Tang says the move west was motivated by both personal and practical reasons — wanting to expand to the West Coast and seeing a lot of shared DNA between Las Vegas and New York. As for ending up in Summerlin, 'it was a great opportunity to work with a major hotel brand like the Marriott,' he says. 'And as attractive as the Strip sounds, I'm just not that guy anymore.' Reaching a centennial is a rare feat for any restaurant — but especially in New York, where places open and close overnight. Tang credits Nom Wah's longevity in part to luck and timing. 'My uncle purchased that location at the right time,' he says. 'It's one of those iconic streets in New York.' But surviving for more than a century comes down to more than just real estate: its legacy of serving plump and juicy dumplings, steaming cups of tea, and the enduring flavors of early Chinese American cuisine. Now, a century later, those flavors are headed for the desert. Rendering of Nom Wah Las Vegas. JW Marriott Las Vegas The Resort At Summerlin
