CONTESTANT - Co-Chef/ Owner: Border Grill Restaurants and Truck, Los Angeles, CA Competing for Share Our Strength. Mary Sue Milliken is co-chef/owner of the popular, critically acclaimed Border Grill, serving modern Mexican food in Downtown Los Angeles and Santa Monica, California, Las Vegas at Mandalay Bay Resort & Casino, and on the Border Grill Truck. A pioneer of world cuisine since the creation of City Café and CITY Restaurant in Los Angeles in the 1980s, Milliken is also well known as one half of the dynamic "Too Hot Tamales" with longtime business partner Chef Susan Feniger. Milliken is a preeminent ambassador of authentic Mexican cuisine, setting the standard for gourmet Mexican fare for over two decades and co-authoring five cookbooks, including Cooking with Too Hot Tamales, Mesa Mexicana, and City Cuisine. Always a trailblazer, Milliken was the first female chef to work at Chicago's prestigious Le Perroquet in the late 1970s, going on to train at a Michelin two-star, female chef-owned restaurant in Paris, and later joining a handful of progressive women chefs to found Women Chefs & Restaurateurs. An active member of the community, Milliken is on the national board of Share Our Strength, committed to ending childhood hunger in America by 2015 with the No Kid Hungry campaign. In addition, Milliken is passionate about the environment and leads the culinary industry with eco-friendly policies at her Border Grill restaurants and Truck.
LARRY LIPSON - COSTA RICAOUR COSTA RICA CORRESPONDENT TALKS ABOUT BEATING THE EARTHQUAKE AND SPECIAL FOOD AND WINES FROM THIS SPECIAL COUNTRY. LARRY WAS FOOD & WINE CRITIC FOR THE LA DAILY NEWS FOR MORE THAN FIFTY YEARS AND HE AND HIS WIFE ARE NOW RETIRED IN COSTA RICA
DC Cupcakes - Katherine and Sophie Kallinis
Take two cups of passion, add three tablespoons of motivation and mix with a pinch of know-how. Talk to sisters and stars of DC Cupcakes, Katherine and Sophie, about how they turned their love of confection into a cupcake empire. From finding the right tools and resources, to mixing family with flour, they’ll give tips on how to get started and turn your dream into a thriving business. They’ll share valuable lessons they’ve learned along the way, including advice they wish they’d gotten. On the verge of opening their sixth location, they can also give advice for growing your business while still keeping it manageable.