Danny Meyer is a Renaissance Restaurateur who leads and lives by the tenets of Enlightened Hospitality. The salient core is that each business has the same stakeholders and “choosing how the stakeholders are prioritized will often create a virtuous cycle where one good thing leads to something better.” Danny Meyer chooses to prioritize his staff members at Union Square Hospitality Group and even enacted a generous parental leave program for his team. Enlightened Hospitality is analogous to putting on the oxygen mask first in an airplane before helping someone else. With stronger morale and well-being, the staff members are better equipped to provide outstanding service to guests which results in increased profitability, happy investors and ultimately creates a more impactful community. It was a milestone moment in my culinary journey to have a Kitchen Chat with Danny Meyer along with my co-host Chef Jaime Laurita in the Middleby Residential Showroom in New York.

Danny Meyer has a heart for hospitality and a heart for charity. Over the years, USHG has gravitated toward organizations that help nourish and empower communities with food insecurities, including No Kid Hungry, City Harvest, and many others. USHG has also volunteered to prepare meals at their restaurants for hospice patients and their families at Beth Israel. Every Shake Shack is responsible for selecting a local not-for-profit that it wants to support and proceeds from one of the concretes on the menu will go to help that charity. Meyer applauds Randy Garutti, CEO of Shake Shack for his outstanding leadership. I will always remember meeting Randy Garutti for a Kitchen Chat when Shake Shack opened its second Chicago location in 2015.

Shake Shack CEO in Chicago

Randy Garutti CEO of Shake Shack discusses delicious burgers and “enlightened hospitality.” Discover how this global company keeps things local and delicious. And visit your nearest Shake Shack location. Savor the day!

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“For a long time, the American public was kind of fickle. They fell in love with gin, vodkaand wine.  Those are all good beverages, but they kind of kicked bourbon to the bottom shelf … Now drinkers are taking another look at it. There’s more interest in the category and people are becoming more educated and more discriminating.”  Al Young,  Four Roses Bourbon Legend

Bourbon is a big trend, and I especially love how women are a key part of this resurgence.   Bourbon Women chapters are all gaining momentum across the country.  Recently, the Four Roses Bourbon Legend, Al Young joined Chef Jaime Laurita and me for a Kitchen Chat in the Middleby Residential Showroom in Chicago.  We had a fun Bourbon and Bites event in the showroom and of course featured Four Roses bourbon.

Chef Jaime Laurita’s culinary creations were delectable!  Just look at these Four Roses Bourbon Chicken Wings!

And a special thank you to Pastry Chef Amy Arnold for this wonderful chocolate dessert!

Here are Three Tasting Tips for Bourbon by Al Young:

Here are some great recipes for Mint Juleps.  (Please note that you must be age 21 or older in the U.S. to drink).

Four Roses Mint Julep

2-3 oz Four Roses Small Batch Bourbon

2 tsp sugar

12 mint leaves

Club soda

Garnish: mint springs and orange slice

Directions: In a julep cup, stir together club soda and sugar until sugar just begins to dissolve. Add mint leaves and, using glass muddler or back of large spoon, gently press leaves into sugar syrup until slightly darkened but not completely crushed. Add bourbon, then fill cup with crushed ice and, using long spoon, stir briefly. Tuck mint sprigs into top of cup and garnish with orange slice and insert straw.

Four Roses Rose Julep

1 ½ ounces Four Roses Small Batch Bourbon

½ ounce Plantation dark rum

½ ounce Jacoulout Crème de Peche de Vigne

½ ounce mint-infused simple syrup

2 dashes Angostura bitters

2 dashes Regans orange bitters

4 drops rose water

Cava top

Mint springs and rose petals for garnish (optional)

Directions: Combine all ingredients except Cava in a Julep cup with crushed ice. Stir with a swizzle. Top with Cava and add garnishes, if using.

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The statistics are staggering.  According to Chicago Coalition for the Homeless, nearly 80,000 people in Chicago are facing food and shelter instability.  Michael Airhart exemplifies what one person can do to tackle a huge problem.  For many years, he has cooked meals in his kitchen, has gone out into the streets, under bridges and into shelters to help feed and encourage those who are in need.  What an honor it was to recently interview Michael Airhart in the Middleby Residential showroom in Chicago along with Justin Cunningham and Essence Smith of SocialWorks to discuss their collaboration with Taste for the Homelesson June 22nd.  Chef Jaime Laurita and I joined Michael along with a team from SocialWorks to spend time with some of the people in Chicago who are ministered by Michael and share with them the delicious meal that Chef Jaime made for them.

My father’s quote was to always find the near edge of a great problem and to act at some sacrifice to touch that near edge and make a difference in the world.  You too, dear foodie friend can help tough the near edge of feeding the hungry in Chicago by contributing to Michael Airhart and Socialworks’ efforts with Taste for the Homeless.

Savor the day!

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International Association of Culinary Professionals (IACP) is “taking it to the next level” under the leadership of its new CEO, Tanya Steel.  Some of the founding members of IACP include Julia Child, Jacques Pepin, Nathalie Dupree and Anne Willan.  Steel’s impressive resume includes being Editor in Chief of both Epicurious and Gourmet, a best selling cookbook author, the award director for Julia Child Award, adjunct professor at New York University along with many other accolades.  Recently, Steel joined Chef Jaime Laurita and me in the Middleby Residential showroom in New York City for a Kitchen Chat to discuss the upcoming conference in Santa Fe.    She is dedicated to giving this group of culinary professionals a national voice and has created a platform of Eat, Engage and Empower for IACP.

On a personal note, IACP changed my professional life.  And that’s not an exaggeration.  Kitchen Chat found a new direction after meeting Meredith Deeds, former CEO of IACP several years ago.  When I said, “Meredith, I would love to join IACP,  but I don’t think I’m eligible since I can’t cook like Julia Child and the other members.”  She looked at me and said, “Of course you can join, Margaret.  You are a culinary communicator.”   That validation at the beginning of my culinary journey launched my podcasting.  A highlight was having a Kitchen Chat in Anne Willan’s kitchen!

IACP celebrated its 40th anniversary last year in New York City.  What an honor it was to moderate a panel for IACP after The Chew with Chef Carla Hall, Chef Jackie Rothong, Gordon Elliott and Tim Tyler, director of Marketing for Viking Range.  Chef Jaime Laurita also joined me for that amazing opportunity.

As a member of IACP, I have met some of the key leaders in the culinary field, including chefs, cookbook authors, journalists, manufacturers, innovators and many more influencers and change makers.  And Tanya Steel is definitely a change maker.   It’s not too late to register for the conference.  Here is a link.  You too can meet with and learn from the key players in this industry.  If you are an aspiring cookbook author, culinary communicator, chef, cooking school teacher, food blogger, food writer or even an avid foodie, this conference is a must do.  How exciting that Kim Severson, Food Editor of The New York Times will be interviewing Danny Meyer.  And I am beyond honored to have the opportunity to interview Nathalie Dupree about being a founding member of IACP.  If you can’t attend the conference, consider becoming a member and accessing the great resources of this organization.  Take it to the next level with IACP.

Savor the day!

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“Our Chicago event is our way of kicking off the James Beard Foundation Awards weekend.  And this particular event celebrates JBF recognized chefs of color.”  Lezli Levene Harvell, Founder and Curator of Iconoclast Dinner Experience

Make late night plans for May 4th and join the delicious celebration of Iconoclast Dinner Experience (IDE) with Lezli Levene Harvell, founder and curator.  Chef Jaime Laurita will be hosting this special event in the Middleby Residential Showroom in the Merchandise Mart.  Although the menu will be a surprise, several James Beard Foundation Award nominees (past and present) will be presenting this feast including : Chef Jerome Grant, Chef Gabriel Hernandez, Chef Mashama Bailey, and Chef Gregory Gourdet.  The mission of Iconoclast Dinner Experience is to broaden the culinary conversation to include the diverse voices from throughout the globe making significant contributions to food culture.

As we all know, charity begins in the kitchen.  Net proceeds from the evening will benefit students at  Spelman College who are from Jamaica or Sub-Saharan African countries. Lezli Leven Harvell attended Spelman and strongly believes that her education there propelled her to where she is today.  In addition to being a food enthusiast, she is also a pediatric dentist.

Here are Lezli Leven Harvell’s three ingredients in the recipe for success as a female entrepreneur:

Here is the link to purchase tickets while they last:

Savor the day!

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Discover the tastes of terroir and enjoy a sip of the world with Monique Huston, national director of Winebow Spirits. According to Huston, “People are hip into looking at terroir of spirits and getting a sense of the land.” Just as with wine and food, the soil and weather can influence the taste of spirits. Mezcal in Tulum is one of the hottest trends these days, and Huston even provided a sample of an agave that takes 25 years to produce one bottle. It was so surprising to actually taste the terroir. Globally, most people consume whisky with soda, coconut water or green tea.

Here are Monique Huston’s top three tips about spirits:

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The Titanic was a floating palace. This book is a look at the Titanic through the lens of style, culinary (food and drinking), fashion and music.”  Veronica Hinke

Veronica Hinke is a highly acclaimed food writer who has always loved sharing people’s stories.  Her first book, The Last Night on the Titanic: Unsinkable Drinking, Dining & Style poignantly features personal accounts of passengers along with the menus and recipes from this legendary ship.  Veronica recently joined Chef Jaime Laurita and me in the Middleby Residential Showroom for a Kitchen Chat.  As many of you know, April 15, 1912 is the day that The Titanic sank.  My own personal “Titanic” occurred on April 15, 2003 when I lost my mother to her battle with leukemia.  My mother was such an inspirational person who always showed such strength and grace in the most difficult of times.  Veronica Hinke captures the resilience and the courage along with the memorable moments of celebration on this floating palace, known as The Titanic.

One of the most unforgettable passengers on the Titanic was the chief baker, Charles Joughin who survived by treading water for two hours in the icy North Atlantic Ocean.  He was actually by trade a pastry chef and would make beautiful christening cakes and top them with handblown sugar ornaments.  Joughin’s great niece shared with Veronica that he had a passion for baking chocolate eclairs.  As an homage to Charles Joughin, Veronica included the recipe for chocolate eclairs from another highly acclaimed pastry chef and friend of Kitchen Chat, Chef Gale Gand.

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Ellie Krieger has a passion for making healthy eating delicious.  As a registered nutritionist, author of six cookbooks, host of Ellie’s Real Good Food on PBS and host of the Food Network’s hit show Healthy Appetite, Ellie Krieger is the leading go-to nutritionist in the media today.  Recently, she had a Kitchen Chat with Chef Jaime Laurita and me in the Viking and La Cornue Showroom in New York City to discuss her latest cookbook, “Whole in One: Complete Healthy Meals in One Sheet Pan, Pot or Skillet.”

Even though some of the science of nutrition has changed, “everything in moderation” remains the same. According to Ellie, the focus today is on increasing plant-based food consumption, including good fats while pairing down on refined sugar. Her website tagline is “Delicious, Meet Healthy.”  Just because something is good for you doesn’t mean it has to taste bad.  Tune into this Kitchen Chat podcast for more delicious ideas.

Here are Ellie Kreiger’s top tips for the home chef:

Check out Ellie’s Facebook Live show called Live from My Test Kitchen on her facebook page.  

And pre-order her new cookbook, Whole in One.

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“The fewer the ingredients, the faster dinner gets to the table.”  Sara Moulton

Sara Moulton is America’s Chef to the home chefs.  She was Julia Child’s protege, one of the first Food Network stars with her show Cooking Live (1996-2002) and her PBS show, Weeknight Meals is in its eighth season.

Recently, Sara Moulton joined Chef Jaime Laurita and me in the Viking and La Cornue Showroom in New York City.  How ironic that Jaime’s first television appearance was on Sara’s Cook Live show!  Tune in for the fun behind the scene details of that one and for her fond memories of Julia Child.

Here are Sara Moulton’s top three tips for the home chef:

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Chef Jackie Rothong is a sparkling star.  Her television appearances include The Chew, Food Network’s Cutthroat Kitchen, Sweet Genius and Beat Bobby Flay in addition to  many other shows.  As the former senior culinary stylist for The Chew, Chef Jackie is now a brand ambassador and chef in the Middleby Residential Showroom in New York City. Her culinary accomplishments are very impressive, and she is one of the kindest people you will ever meet. Her nickname is Sparkles.  And you can follow her on Instagram at @sparklessz.

Recently, Chef Jackie joined Chef Jaime Laurita and me in the beautiful Middleby Residential Showroom in New York City for a Kitchen Chat.  The previous day she had cooked delicious appetizers for the huge turnout for the showroom’s launch party. Foodie friends, if you are in NYC, please go visit the showroom and meet Chef Jackie.  It’s located at 150 East 58th Street, Suite 1062 in the A&D Building.  Jackie shared her culinary journey with us, and you will love the story about how Chef Jaime and Chef Jackie actually met each other when she was a little girl in pigtails.

Here are Chef Jackie’s top three tips for the home chef:

What is your secret ingredient?

Please follow @kitchenchat on Instagram for more fun tips and toasts.  Also check out Chef Jaime on Instagram @jaimelaurita and Chef Jackie @sparklessz

Savor the day!

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