½ü¾àÀëÄÚÉäºÏ¼¯

Interesting Interviews

The New Yorker reported on the life and career of Kwame Onwuachi ’13, including a blurb about his time as a student at the Culinary Institute of America. The article dives into the culinary journey of chef Onwuachi, exploring how his experiences and cultural heritage have shaped his unique approach to cooking.

The Vineyard Gazette recently presented a comprehensive profile on Canieka Fleming ’18, highlighting her role at the dynamic Ritz Cafe, a lively culinary hub located in Oak Bluffs, MA. The article delves into Fleming’s culinary journey, emphasizing her innovative contributions to the Ritz Café’s menu and ambiance, underscoring her commitment to delivering exceptional dining experiences rooted in her culinary expertise and creative vision.

Openings

Forbes provided an insightful feature on SB Hospitality, co-owned by Adam Schop ’95, shedding light on the diverse range of avant-garde dining establishments launched in Hell’s Kitchen. The article underscores SB Hospitality’s innovative approach to culinary ventures, showcasing Schop’s entrepreneurial acumen and visionary leadership within the dynamic and competitive New York City dining scene.

News Break recently featured the opening of Red Horse by David Burke ’82, an elegant modern American steakhouse located at the renowned Bernards Inn in Rumson, NJ. The article underscores Red Horse’s anticipated impact on the local dining scene, highlighting how Burke’s culinary expertise and creative vision contribute to the restaurant’s unique and enticing dining experience.

Pittsburgh Magazine featured an in-depth look at Three Brothers Bagels, the brainchild of Colin Whiddon ’01, emphasizing the establishment’s recent opening and its mission to infuse the essence of New York City’s beloved breakfast traditions into the culinary fabric of Pittsburgh, PA.

New Bedford News provided extensive coverage of the highly anticipated launch of a new restaurant directed by Chef Charles Hermann ’96, situated within the Taunton Municipal Airport in New Bedford, CT. The article highlights Hermann’s culinary vision for creating a distinctive dining experience, emphasizing the restaurant’s strategic location and the potential impact it may have on the local culinary scene.

New Jersey Monthly highlighted the grand opening of Centrada, a sophisticated nightclub in Red Bank, NJ, featuring an extensive pan-Latin menu curated by the culinary direction of Norman Reola ’98. The article underscores Reola’s culinary finesse and his dedication to crafting a diverse and flavorful dining experience.

Achievements and Awards

Chronogram magazine’s recent feature showcases Union Street Brewing, a prominent brewery in the Hudson Valley region, under the skillful leadership of Joel Somerstein ’88. The article emphasizes the brewery’s remarkable distinction as one of the top six emerging breweries in the area, acknowledging Somerstein’s culinary expertise as a driving force behind the brewery’s success.

Eater, in a feature on the vibrant West African culinary scene in New York City, recognized Foluso Salami ’12, and his restaurant, DÙNDÚ, as one of the top 19 West African restaurants in the city. It talks about the notable presence in the West African dining landscape, reflecting Salami’s dedication to sharing authentic flavors with the diverse and food-loving New York City community.

Noteworthy News

The Buffalo News recently highlighted The Lunch Box, a successful Buffalo, NY-based café and catering enterprise founded by Bill Kestner ’14 and Allie Kestner ’14 on the imminent launch of their third location. The article showcases The Lunch Box’s remarkable growth and popularity, underscoring the Kestner’s enduring commitment to providing exceptional culinary experiences within the local community.

Creative Loafing delved into the illustrious career of Chef Joseph Ward ’05, highlighting his remarkable journey from prestigious positions at Cherokee Town & Country Club to his current role at the esteemed St. Regis in Atlanta, GA. The article showcases Ward’s culinary prowess and his enduring contributions to the esteemed culinary landscape of Atlanta, illustrating his ongoing commitment to excellence and innovation in the realm of fine dining.

The Ames Tribune featured a comprehensive piece detailing Riene and Sam Gelman’s ’01 journey as they navigated the challenges of opening The Webster, an Iowa City, IA restaurant, amid the unprecedented circumstances of the global pandemic.

Patch Media recently featured a detailed account of the reopening of Meadowlark Bakery & Cafe, founded by Bryan Young ’10, in Warminster, PA, shedding light on the café’s notable expansion with the incorporation of smash burgers to their diverse menu offerings. It highlights Young’s culinary expertise and his commitment to providing a fusion of bakery delights and savory fast-food favorites.

FSR Magazine writes about how the changes in leadership at Hickory Tavern prompted the collaboration with seasoned ½ü¾àÀëÄÚÉäºÏ¼¯collaborator Pam Smith and Clifford Pleau ’81, as consultants to revamp the menu and enhance operational strategies. The article highlights their significant contributions to Hickory Tavern, with their combined expertise in culinary innovation and operational excellence.