LARRY LIPSON - WINE REPORT FROM FLORIDA
For fifty years Larry Lipson was the food critic for the Los Angeles Daily News and now reports from Costa Rica weekly with his thoughts and favorite picks for Food & Wine. His lovely Wife Lillian is also on hand at the Lipson Institute for advanced wine studies.
CHEF MICHAEL SYMON HELPS AMERICANS CELEBRATE ONE OF AMERICA’S FAVORITE PASTIMES AND OFFERS TIPS FOR THE ULTIMATE SUMMER COOK OUT
Ninety percent of Americans believe that barbecuing is synonymous with outdoor entertaining, while 56 percent of Americans plan to barbecue more than 15 times this summer, according to a recent survey by Bank of America that asked consumers about their summer barbecuing and grilling habits. In celebration of this cherished American pastime, Bank of America, SeriousEats.com and celebrity chef Michael Symon are teaming up to kick off a summer-long program that will engage food enthusiasts across the nation by providing them with cooking and entertaining tips as well as advice on how to save money along the way.
From June 18 throughout the summer, Symon is inviting Americans to share photos and videos from their summer barbeques on social networks using #123BBQ. Posts with the hashtag will be aggregated on SeriousEats.com at www.SeriousEats.com/123bbq to inspire Americans looking for great summer barbecue ideas.
ABOUT MICHAEL SYMON
Michael Symon is a James Beard Foundation Award-winning American chef, restaurateur, television personality, and author. He is seen regularly on Food Network on shows such as Iron Chef America, Food Feuds, and The Best Thing I Ever Ate, as well as Cook Like an Iron Chef on the Cooking Channel and The Chew on ABC. Chef Michael Symon cooks with soul: growing up in a Greek and Sicilian family, the Cleveland native creates boldly flavored, deeply satisfying dishes at his restaurants in America’s heartland: Lola, Lolita, Roast and B Spot. He has also made numerous contributions to magazines and periodicals such as Bon Appétit, Esquire, Food Arts, Saveur and O, The Oprah Magazine.