Chef and TV Personality Andrew Zimmern - Travel Channel's "Bizarre Foods"
Attention Food Lovers: IT’S BACK! Voting for the second annual The Munchies: People’s Choice Food Awards has returned. Once again, the public has the opportunity to vote for favorites in the world of food…from celebrity chefs to the best food city. Based on popular vote, the most deserving will win. The nominees for each of the categories have been selected by an expert panel of food personalities led by James Beard Award-winning television host and chef Andrew Zimmern. The nominees will be featured on General Mills’ Tablespoon.com website for the people to cast their votes throughout the month of April. The Munchies award categories include:
• BEST FOOD REALITY TV SHOW
• BEST FOOD TV PERSONALITY
• BEST FOOD BLOG
• BEST FOOD CITY
• BEST LATE NIGHT FOOD
• and 15 more!
More About Andrew Zimmern: Andrew Zimmern is a James Beard Award-winning TV personality, chef, food writer, teacher and is regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, host and co-executive producer of Travel Channel's hit series, Bizarre Foods with Andrew Zimmern, he travels the globe, exploring food in its own terroir. He also hosts Bizarre Foods America, every Monday, at 9|8c. In May 2012, Zimmern won the prestigious James Beard award for the ‘Best Television Show on Location.’ He previously won the Beard Award for ‘Outstanding Television Food Personality.’ Zimmern is also a contributing editor at Food & Wine Magazine.
Bartender Kyle Branche - The Gardenia Room
Kyle Branche is a 30-year veteran professional and private bartender in Los Angeles. His wide variety of bar experiences in the City of Angels is second to none, having worked in many bars, nightclubs, private clubs, restaurants, hotels, concert venues, and is currently more off the grid today working a busy, yet more flexible schedule as a private on-call bartender with a variety of services, caterers, event planners, brand-sponsored events and private clientele working the party circuit throughout the spread out metropolis. while still holding position in the bar at The Gardenia Room in Hollywood for 23 years.
Kyle was a contributing writer and columnist in the leading beverage magazines from 2002-2012, with 75 published pieces, including the monthly cocktail column "Liquid Kitchen" with Patterson’s Beverage Journal (now The Tasting Panel), feature cover stories, contributing articles, and one online multimedia super feature story on Cognac with Sante Magazine, titled "The Sleeping Spirit". Aside form creating 60+ signature cocktails, his bar line Cocktail Art Productions has produced 18 titles including seven books, two DVD’s, an audio CD Book, cocktail recipe cards, calendars, and postcards.
As a culinary artist, he started his cocktail photography series in 2007. His custom Zazzle store (zazzle.com/KBranche) uses 70 drink images from this series on a variety of everyday products and specialty items, including USPS-approved Cocktail Postage Stamps, Coffee Mugs, Greeting Cards, Men’s and Women’s T-Shirts and Hoodies, iPod Cases, iPad Cases, iPhone cases, Mousepads, Postcards, Hats, Aprons, Necklaces, Prints and Posters, all just for a fun and creative artistic outlet. Kyle also created and designed a board game called “Cocktail Hotel.”
He’s also co-produced and co-hosted the cocktail shows “Liquid Kitchen” and “Beverage Road,” has written a treatment for a one-hour dramatic television series titled “Life Behind Bars,” played the character of “Clive, the Bartender from the Dead” in the short film "The Hounds of Bakersfield," and the part of "Lyle the Bartender" in the upcoming feature film "Frozen Tundra." Other on-camera work includes his two Cocktail Art DVD’s of “live and close-up” specialty and classic drink preparations.
Originally from the historic village of Sackets Harbor, off the edge of Lake Ontario in the Southern part of upstate New York in the Thousand Islands region near Cape Vincent where he was raised on his Grandparents' dairy farm up until the age of seven. From there he moved out West to Arizona,
While in Phoenix as a rack jobber in the music business, where he received sales display awards from Columbia Recording Artists, Journey and Willie Nelson, and then as a manager of a computer warehouse, he also moonlighted on the weekends as a barback at an establishment nearby where he lived. He then got hired at a brand new Embassy Suites Hotel, eventually transferring to Los Angeles and the bigger bar scene in 1985.
Chef and Educator Suzanne Landry - The Passionate Vegetable
New Cookbook Brings the Fresh Harvest of Health from the Field to the Table “The Passionate Vegetable” by chef and educator Suzanne Landry reveals the pure simplicity and bountiful flavor of fresh vegetables with recipes that are easy and delicious. From the first tender pea shoots in spring to the last brilliant orange pumpkins in autumn, vegetables are the cook’s harbinger of the changing seasons.
Vegetables are often thought of as sides that complement a main dish of meat, fish or poultry. While this is a great way to showcase the garden’s gems, one chef is celebrating vegetables in all their starring roles — breakfast, salads, sides and entrees. The Passionate Vegetable, by fresh food chef and educator, Suzanne Landry, is full of delicious recipes that fit any type of eating style, from vegan and vegetarian, to recipes that include meat. Everyone knows that eating a variety of vegetables every day is the best way to get the vitamins and minerals needed for optimal health. Having taught natural foods cooking classes for over 30 years, Suzanne believes in encouraging and educating people to eat more vegetables and high-fiber whole grains and beans and less meat protein.
Focusing on the connection between food and healing, Suzanne has created fresh and flavorful dishes that allow home cooks to make the most of seasonal produce from local farmers markets, stands, and gardens and cook tasty, yet healthy, well-balanced meals. More than a cookbook, The Passionate Vegetable reveals the pure simplicity and great flavor of fresh, seasonal vegetables with recipes that are easy to prepare.