Latest news with #WorldFoodChampionships
BBC News
12-08-2025
- Entertainment
- BBC News
Beefy Boys co-founder says it is 'crazy' to be part of Hereford history
A burger restaurateur who placed fourth in an international food competition described it as "crazy" his team's belongings had been requested for a museum Beefy Boys, from Hereford, competed at the World Food Championships in Indianapolis last year, having placed second in their category a decade a spatula and chef's hat from their earlier appearance and the fourth-place medal are to go on display at Hereford Museum & Art co-founder Anthony Murphy said it was a huge honour to have been approached by the museum service and asked for an "important artefact". "When we first started cooking burgers in our back gardens, we never imagined we'd be part of a museum exhibit," he said. "To be considered part of Hereford's history is absolutely crazy."The team of childhood friends, also comprising Daniel Mayo-Evans, Christian Williams and Lee Symonds, started out by flipping burgers at home and now have restaurants in Hereford, Cheltenham, Shrewsbury and items will be included in a new exhibit about the region's contemporary culture, featuring local success Council said they had built a loyal fan base and were "now firmly embedded in the county's culinary history".Head of culture, museums, libraries and archives Damian Etheraads described their journey to the world stage as "bold, brilliant, and full of personality". "It's exactly the kind of story we want to celebrate in our new museum. These objects will sit proudly alongside others that capture the spirit, humour, and creativity of life in the county today and in the past," he exhibit will open once a major redevelopment of the museum has finished. Follow BBC Hereford & Worcester on BBC Sounds, Facebook, X and Instagram.
Axios
08-08-2025
- Entertainment
- Axios
Indy chef looking for redemption at World Food Championships
When the World Food Championships land at the Indiana State Fairgrounds this year, Indianapolis chef Brady Foster will be looking for redemption. Driving the news: Foster punched his golden ticket to the competition last month when he won the Mac-N-Cheese Throwdown at the Holy Cross Wine and Cheese Festival. Foster made a garlic herb macaroni and cheese with a goat cheese sauce, sweet potato cornbread and pork belly crumble crispy cheese topping. "I tried to do as much as I could in one package," he told Axios. State of play: This will be Foster's third straight trip to the World Food Championships, and last year didn't go well. "If I'd have lost and did it my way, that would have been fine, but I was trying to be something that I wasn't," he said, mentioning he listened to bad advice and made dishes not true to his style. The chef and owner of Foster's Cafe and Catering in Lawrence specializes in African, American and African American cuisine. How it works: Chefs from around the world enter culinary competitions to win a spot in the international showdown, where they're given a category and theme. Chefs compete live, cooking in a "kitchen arena" and get scored on execution, appearance and taste. Top scores advance from opening to final rounds, tournament style. This year, Foster is competing in the sandwich category. The theme hasn't been released yet, but he's thinking he'll do something with goat and African and French influences. Flashback: Foster says he grew up "pretty rough" in Gary, Indiana, and never pictured himself as a top chef and restaurant owner. After managing a Cici's Pizza for a decade, Foster earned his culinary degree from Ivy Tech in 2017. He realized his dream of opening a restaurant in March 2020. He was open for one week before COVID-19 shut down the state. "It was very scary," he said. "A lot of sleepless nights. A lot of crying. A lot of praying." It was six months before he was able to fully reopen. Fun fact: Foster took over the restaurant space from Circle City Soups, where he'd gotten his first job after culinary school with owners Roger and Cindy Hawkins — who he credits as his mentors. At the Mac-N-Cheese throwdown, Foster and Hawkins were the top two finalists. "So proud of our 'son,' Brady Foster, who not only won the golden ticket, but also won people's choice!!" Cindy Hawkins wrote on Facebook after the competition.
Yahoo
04-07-2025
- Entertainment
- Yahoo
Burgers, spicy honey slaw and a riff on strawberry shortcakes for the Fourth of July
Award-winning chef, pit master and barbecue restaurateur Phil Johnson joined "Good Morning America" on Friday to fire up the Independence Day culinary celebrations. Johnson knows what he's talking about when it comes to great flavors, textures and a recipe for success: Last year he took home the sandwich category title at the World Food Championships -- a premier global food sport competition that welcomes competitors from dozens of countries across the globe -- with his Green Chili Mojo Roast Pork Cuban Italian Sandwich taking the first place spot. On "GMA," Johnson shared two different takes on a burger recipe, plus a sweet summer treat and a slaw with a hot honey kick. Check out his full recipes below. Ingredients 2 pounds ground beef (80/20 blend) 4 brioche burger buns 8 slices mortadella 8 slices Genoa salami 4 slices white American cheese 1 cup shredded iceberg lettuce 1 large tomato, thinly sliced 1/2 small red onion, thinly sliced 4 tablespoons mayonnaise 2 tablespoons Italian hoagie dressing (or Italian vinaigrette) 2 tablespoons Phil the Grill's Rub Me All Over Butter Blackout (salt, pepper, garlic, butter and Worcestershire powder) Olive oil, for grilling Instructions 1. Preheat grill to medium-high. Season ground beef with Rub Me All Over seasoning and form into 4 patties. 2. Grill patties 3-4 minutes per side for medium, adding a slice of white American cheese to each patty in the last minute of cooking. 3. Lightly grill mortadella and salami slices until just crisped at the edges. 4. Toast buns cut side down on the grill until golden. 5. Spread mayonnaise on the bottom bun and drizzle with Italian dressing. 6. Layer lettuce, tomato, and onion. Add the cheeseburger patty, then top with mortadella and salami. 7. Add the top bun and serve hot. Ingredients 2 cups all-purpose flour 2 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon Phil the Grill's Rub Me All Over Seasoning 1/2 cup cold unsalted butter, cubed 2/3 cup whole milk 1 egg, beaten (for egg wash) 2 cups fresh strawberries, sliced 1/4 cup sugar (for strawberries) 1 cup heavy cream 2 tablespoons powdered sugar 1 teaspoon vanilla extract Instructions 1. Preheat oven to 425 F. Line a baking sheet with parchment. 2. In a bowl, mix flour, sugar, baking powder, salt and Rub Me All Over Seasoning. 3. Cut in butter until mixture resembles coarse crumbs. 4. Stir in milk until just combined. Turn dough onto floured surface, pat to 3/4-inch thickness. Cut into 2-inch rounds. 5. Place on baking sheet, brush with egg wash. Bake 12-15 minutes until golden. Cool. 6. Toss strawberries with sugar; let sit 15 minutes. 7. Whip cream with powdered sugar and vanilla until soft peaks form. 8. Split shortcakes, layer with strawberries and whipped cream, top with other half. Serve immediately. Johnson also shared these additional two recipes below with "GMA3" for his second spin on a burger and a delicious, easy side dish. Ingredients 2 pounds ground chicken 1 cup applewood chips (for smoking, optional) 4 whole wheat burger buns 4 slices provolone cheese 1/2 cup sour cream 2 tablespoon Dijon mustard 1 tablespoon chopped fresh chives 2 tablespoon Phil the Grill's Rub Me All Over Triple OG (salt, pepper, garlic, paprika, brown sugar, cumin) Lettuce leaves, for serving Olive oil Instructions 1. Preheat grill to medium. If using, soak applewood chips in water for 30 minutes and add to grill for smoke flavor. 2. Mix ground chicken with Rub Me All Over Seasoning. Form into 4 patties. 3. Grill patties 5-6 minutes per side, adding provolone cheese in the last minute. 4. Toast buns lightly. 5. Mix sour cream, Dijon mustard and chives for the spread. 6. Assemble burgers: Spread chive cream on buns, add lettuce, then chicken patty. Top with bun and serve Ingredients 4 cups shredded green cabbage 2 cups shredded purple cabbage 1 large carrot, julienned 2 green onions, thinly sliced 1 jalapeno, seeded and minced 1/4 cup chopped fresh cilantro 1/2 cup mayonnaise 2 tablespoon honey 2 tablespoon apple cider vinegar 1 tablespoon lime juice 1 tablespoon Phil the Grill's Rub Me All Over Fruit Fire (cherry apple jalapeno) Salt and pepper, to taste Instructions 1. In a large bowl, combine cabbages, carrot, green onions, jalapeno and cilantro. 2. In a separate bowl, whisk together mayo, honey, vinegar, lime juice and Rub Me All Over seasoning. 3. Toss dressing with slaw until well coated. Season with salt and pepper. 4. Chill for at least 30 minutes before serving. By clicking on these shopping links, visitors will leave and and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click .
Yahoo
03-06-2025
- Business
- Yahoo
New burger restaurant is to open at Westgate centre
A burger restaurant chain has announced the launch of a new restaurant at the Westgate centre in Oxford. The Beefy Boys is planning to open at the shopping centre in September - their fifth restaurant in the UK. This follows openings in Hereford, Shrewsbury, Cheltenham, and Bath. READ MORE: Curry house forced to close could reopen The chain was founded by four childhood friends and born from a backyard barbecue in 2011. Accolades include a top four finish at the 2024 World Food Championships in Indianapolis and winning Best Burger and Best Burger Chef at the National Burger Awards in 2023. (Image: The Beefy Boys) The team also released its debut cookbook in 2024, From Backyard BBQs to World-Class Burgers which topped the Amazon Bestsellers list and reached number three on The Sunday Times charts. Known for their smashed patties and high quality grass-fed Herefordshire beef, The Beefy Boys are promising diners favourites such as the classic Beefy Boy Burger, the award-winning Oklahoma Onion Boy and Dirty Boy, and the bold Peanut Butter and Jelly Boy. In addition to the burgers, diners can try Pastrami Fries, Millionaire Fries – topped with truffle oil, parmesan, and chipotle mayo, and Mac & Cheese Balls. Dishes at The Beefy Boys (Image: The Beefy Boys) For those with an appetite for something different, the menu also features options like Garlic Parmesan Chicken Tenders, Buffalo & Blue Cheese Chicken Wings, and even vegetarian and vegan-friendly creations such as the Beanie Boy and Leafy Boy burgers. Speaking about the new launch, co-founder Anthony 'Murf' Murphy said: "Oxford has always been high up on our list of dream restaurant locations. "It's a city full of culture, energy, and food lovers, so we can't wait to fire up the grill and introduce our signature smashed patties and dirty burgers to this amazing city.' Recruitment is now taking place. Job listings can be viewed at The Westgate Centre's Westgate Social and rooftop terrace have been popular dining venues since the centre's £440m relaunch in 2017.
Malaysian Reserve
18-05-2025
- Sport
- Malaysian Reserve
SmokeSlam and Memphis Barbecue Network (MBN) Crown "Rescue Smokers" Grand Champion at Second Annual SmokeSlam BBQ Festival; Team Wins $72,500 In Total Prize Money
SmokeSlam continues to hold the biggest purse in BBQ competition history of over $250,000 MEMPHIS, Tenn., May 17, 2025 /PRNewswire/ — SmokeSlam, 'The World's Ultimate BBQ Showdown', is proud to announce Rescue Smokers from Sycamore, GA is this year's Grand Champion of the second annual three-day festival judged by Memphis Barbecue Network (MBN). There were two rounds of judging – a preliminary round and a final on-site round. The preliminary round at SmokeSlam includes both a blind sample entry and on-site presentations. SmokeSlam had 76 teams compete, seeing a 35% increase in team entries from last year. 'After being in finals last year and forgetting to do something that we were required to do and getting third place in Hog, to get here again and have this opportunity, wow. There is nothing like SmokeSlam 2025, baby!' exclaimed Pitmaster Robby Royal after the team's win. Whole Hog, Ribs, and Pulled Pork category prizes were awarded across ten places per category, totaling $150,000 in prize money. Each 1st Place winner also received a Golden Ticket to the World Food Championships. Rescue Smokers walked away with $65,000 just for the Grand Prize and Pulled Pork wins. In each category, the winners received: 5th Place winner – $5,000 4th Place winner – $7,500 3rd Place winner – $10,000 2nd Place winner – $12,500 1st Place Winner – $15,000 This year's top three MBN Winners: Whole Hog Fireman John's BBQ Grind City Smokers Swineantology Ribs Fireside Smokers Rebel Roaster Review Ole Booger Bear's BBQ Pulled Pork Rescue Smokers Poker Porkers Swine Life BBQ In addition to prize money, teams placing first through fifth received beautiful trophies forged down the road at The Metal Museum. Sixth through tenth place winners received a SmokeSlam medal also crafted at The Metal Museum. The 2025 WFC Ancillary Champions announced Friday included Duck, Bacon, Beef, Wings, Poultry, Seafood, and Dessert. Category prizes were awarded across ten places per category, totaling $40,000 in prize money. Sanctioned by the World Food Championships each category winner also received a Golden Ticket to the World Food Championships. 2025 WFC Ancillary Champions: Duck: Smokin' On The River Dry Rub: Sweet Cheeks BBQ Seafood: I Only Smoke When I Drink Bacon: Hotty Totty BBQ Dream Team Wings: BBQ Team Poultry: Sicilian Smokers Beef: Smoked N Spiced Dessert: Hotty Totty BBQ Dream Team Melissa Cookston's World Junior BBQ League returned with 42 kids who competed in four categories for a total purse of $25,000. Totally Bodacious BBQ was named Grand Champion and took home $12,500. SmokeSlam and Mempho Presents also generously donated $5,000 to WJBL again this year to further promote leadership, teamwork, and healthy competition through BBQ with youth. SmokeSlam also remains a committed partner to Project Green Fork which collects and distributes surplus food at SmokeSlam to those who are food insecure in the community. Photos and video are available for download here. For more information visit You can also find us on Instagram and Facebook. About SmokeSlam Smokeslam is the World's Ultimate BBQ Showdown, attracting teams from all over the country competing for the largest purse in barbecue history. Smokeslam is more than a barbecue competition; it is a complete experience, bringing live music and barbecue together at Tom Lee Park on the banks of the great Mississippi River in Memphis, TN in May. Produced by Mempho Presents, Smokeslam takes the experience of BBQ to a whole new level. For more information, visit Media Contact:Lindsay
