Marvelous Products from Three Great Ladies of Food: Jill Giacomini Basch, Co-Owner, Point Reyes Cheese, Point Reyes CA, www.pointreyescheese.com, sofi Gold Outstanding Cheese for Bay Blue; Natasha Case, Founder, Coolhaus Ice Cream sandwiches, pints & bars with an Architectural Inspiration (cool house), plus Scoop Shops & Trucks, Los Angeles CA www.eatcoolhaus.com; Caron Prochain, Founder, Simply Gum, all-natural, American-made Chewing Gum, NYC, www.simplygum.com.

Meet three remarkable Food & Drink Personalities: Randall Grahm, Winemaker Extraordinaire, Bonny Doon Vineyards, Santa Cruz CA, discussing "Crowd Funding" for his Wine Project, Popelouchum, in San Juan Batista CA,  http://www.beendoonsolong.com/2015/07/popelouchum-decisions-summer-2015/; Laurie Pauker, Founder, Laurie & Sons, marvelous not-too-sweet candies, including Dangerously Delicious Black Licorice Chocolate Toffee, Brooklyn NY, www.laurieandsons.com; Thomas Gosney, Former Personal Chef for Shaquille O’Neal, www.thomasgosney.com & www.organicnutrionalchef.com; Method of Procedure: The Guide and Techniques for Excellent Cuisine

Delectable Foods & Meals from Delightful People: Jin Jun, CEO (Chief Eating Officer),  Co-owner, SeaSnax, products made from Seaweed, Los Angeles, www.seasnax.com; Nicole Chaszar, Founder & Soup Captain, The Splendid Spoon, Brooklyn, www.thesplendidspoon.com; Lesley Tellez, Blogger & Author, NYC, http://www.lesleytellez.com/, Eat Mexico: Recipes from Mexico City’s Streets, Fonda & Markets; Sandra Guiterrez, http://sandraskitchenstudio.com/, Empanadas: The Handheld Pies of Latin America.

Three Cookbooks with more than just recipes--interesting insights, and culinary creativity as well:  Joe Carroll, Restaurateur, Fettte Sau & St, Anselm, Brooklyn NY, http://www.fettesaubbq.com, Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling; Kevin Gillespie, Chef-Owner, www.redbeardrestaurants.com, including Gun Show, Atlanta, www.gunshowatl.com, Pure Pork Awesomeness; Marcella Kreibel, Author & Illustrator, Washington DC, http://marcellakriebel.com, Mi Comida Latina

A Mediterranian Miscellany: Maureen Abood, Blogger, Rose Water & Orange Blossoms, Harbor Springs MI, www.maureenabood.com, Rosewater & Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen; Vivianna Karamanis, Founder, Hellenic Farms, Importer of Artisanal & Gourmet Greek Food Products, Roselle NJ, www.hellenicfarms.com; John Hooper, European Correspondent, The Economist et al, Rome Italy, www.john-hooper.com, The Italians.>

Two stories of Families & Farming in the USA, and a Very Special Cookbook Project:  Chris Fischer, Farmer & Chef,  Beetlebung Farm, Chilmark MA, www.beetlebungfarm.com, The Beetlebung Farm Cookbook; Natasha Bowen, Founder, The Color of Food, Palm Beach FL, www.thecolorofood, The Color of Food; Kristen Miglore, Executive Editor, Food52, NYC, www.food52.com, Food52 Genius Recipes: 100 Recipes that will Change the Way you Cook.

Great Products, Fascinating Stories……………  Justin Rashid, Co-Founder, American Spoon, Petoskey MI, Hand-made Preserves made from locally grown fruits & vegetables, www.spoon.com; Antonella Rana, Head of US Operations, NYC, Giovanni Rana Pasta & Prepared Pasta Dishes, www.rana.it; Casey Elsass, Partner, Brooklyn, MixedMade, Bees Knees Spicy Honey & Trees Knees Spicy Syrup, www.mixedmade.com; Morgan Morano, Founder, Morano Gelato, Chestnut Hill MA, The Art of Making Gelato: 50 Flavors to Make at Home, www.moranogelato.com.>

What's new in the world of "booze"; Tony Abu-Ganim, Cocktail ""Guru" & Chief Judge, San Francisco World Spirits Competition, http://www.themodernmixologist.com.  Adam Ford, Founder, Atsby NewYork Vermouth, Long Island NY, http://atsbyvermouth.com/, Vermouth: The Revival of the Spirit that Created America’s Cocktail Culture. Jess Lebow, Beer Expert & Home Brewer, (also a successful author & game designer),  resides in China, http://www.jesslebow.com/, & gives us The United States of Beer; a Guide to the Best Craft Beers Across America.

OTM brings you the excitement surrounding the World’s 50 Best Restaurant Awards, 14th anniversary version, at London’s Guildhall, June 1 – you’ll experience the thrills, and the sounds of an enthusiastic crowd of food & wine lovers from all parts of the globe.  Explaining the Concept of 50 Best, William Drew, Group Publisher, William Reed Business Media, Crawley UK, http://www.theworlds50best.com/; Two Top Honorees, from this year and last, Eneko Atxa, Chef Owner, Azurmendi jatetxea, nr. Bilbao Spain, 2014 Most Sustainable Restaurant, and rising to #19 in Top 50 2015, www.azurmendi.biz; Helene Darroze, Chef-Owner, Restaurant Helene Darroze, Paris, Helen Darozze at the Connaught, London, 2015 World’s Best Female Chef, http://www.helenedarroze.com/en/home.html; Then timely comments from: Thomas Keller, Per Se NYC, The French Laundry, Yountville CA, both Top 100, http://www.thomaskeller.com/; Eric Ripert, Le Bernadin NYC, www.le-bernadin.com; Grant Achatz, Alinea, Chicago, www.alinearestaurant.com; and a rising European Star, Tim Raue, Berlin, www.tim-raue.com; To complete the program, Chef Simon Rogan, Fera at Claridges London, etc, selected to cook the Chefs Feast, a dinner honoring the entire Top 100 – http://simonrogan.co.uk/.  OTM’s most outstanding meal this time in London was lunch with Simon at Fera – we name him an impact player for next year’s awards!!!

Two Grilling Experts give recipes, tips, to increase your mastery of BBQ, followed by an important book about flavor essentials & secrets: David Guas, Owner, Bayou Bakery, Washington DC & Arlington VA, http://www.bayoubakerydc.com/, Grill Nation: 200 Surefire Recipes, Tips & Techniques to Grill like a Pro; Cheryl Jamison, Santa Fe NM, www.cookingwiththejamisons.com, The Barbecue Lover’s Big Book of BBQ Sauces; Mark Schatzker, Radio & Print Journalist, Toronto, Canada, The Dorito Effect: The Surprising New Truth about Food & Flavor.

Three versions of Bakery-Pastry "Asian Style".  Joanne Chang, Owner, Flour Bakeries, Boston MA. www.flourbakery.com, Baking with Less Sugar; Nicole Bermensolo, Partner, Hana Kitchens, Brooklyn & LA, www.hanakitchens.com, Kyotofu: Uniquely Delicious Japanese Desserts; Grace Park, Owner, Crazy Korean Cooking & Crazy Korean Shopping, NYC, www.crazykoreancooking.com, http://www.crazykoreanshopping.com

More on OTM’s visit to Chicago, and just some of the activities Chicagoans offered for JBF Awards visitors.  The Chicago Greenmarket, season opening on May 2nd, OTM chats , with Greenmarket Board Members who just happen to be celebrated Chef-Restaurateurs, Sarah Stegner, Prairie Grass Café, www.prairiegrasscafe.com, Bruce Sherman, North Pond, www.northpondrestaurant.com/, Carrie Nahabedian, Naha & Brindille, www.brindille-chicago.com, and Pat Sondgeroth, Heartland Meats, www.heartlandmeats.com/ . Next up: The story of “The World’s Best Rose” and Fine Food to match at the Park Hyatt, Paul Chevalier, National Fine Wine Director, Shaw Ross, www.shaw-ross.com & Satoru Takeuchi,Hyatt Executive Chef, www.parkchicago.hyatt.com. Then Hassan El Neklawy, GM, & Daniel Perez, Executive Chef, Renaissance Chicago Downtown, www.renhotels.com/chicagodowntown. Finally Lynette Velez, Director of Sales, Gibson Group, The Montgomery Club,  www.gibsonssteakhouse.com/private-dining-pages-326.php.

Amid the hubbub & excitement of the 25th Annual James Beard Foundation Awards at Chicago’s Lyric Opera (first time ever this event has been held outside of NYC),  OTM talked to awardees & attendees:  Michel Nischan, Humanitarian of the Year, Founder & President, Wholesome Wave. Fairfield CT, www.wholesomewave.org; R J Melman, representing his father Richard Melman, Lifetime Achievement, Lettuce Entertain You, Chicago IL, http://www.leye.com/; Barbara Lazaroff, Partner, Wolfgang Puck Worldwide, www.barbaralazaroff.com; Gale Gand, Chef & Restaurateur, Chicago IL, www.galegand.com; Jessica Largey, Rising Star Chef, Manresa. Los Gatos CA, www.manresarestaurant.com; Marcus Glocker, Chef, Best New Restaurant, Batard, NYC, www.batardtribeca.com; Sam Bell, Outstanding Service, Owner, Blackberry Farm, Walland TN, www.blackberryfarm.com; Aaron Franklin, Best Chef SW, Franklin’s BBQ, Austin TX, https://franklinbarbecue.com; Jonathon Sawyer, Best Chef Great Lakes, Greenhouse Tavern, Cleveland OH, http://www.thegreenhousetavern.com; Jason Stanhope, Best Chef SE with Owner Mike Lata, FIG, Charleston SC, http://www.eatatfig.com; Barry Maiden, Best Chef NE, Hungry Mother, Cambridge MA, http://www.hungrymothercambridge.com; Gerard Craft, Best Chef Mid-west, Niche, Clayton MO, http://nichestlouis.com; America’s Classics, Lopez Family, Guelaguetza, Los Angeles CA, http://ilovemole.com; Sally Bell’s Kitchen, Richmond VA, https://sallybellskitchen.com.

Great Cookbooks and an interesting new concept in Fine Dining.  James Briscione, Director of Culinary Development at the Institute of Culinary Education, NYC, http://jamesbriscione.com/ Great Cook; Marco Canora, Chef-Owner, Hearth, NYC, http://marcocanora.com/#, A Good Food Day; Tanya Bastianich Manuali, Lidia’s Italy, Queens NY, www.lidiasitaly.com, Healthy Pasta; Zach Kupperman, Founder, DinnerLab, www.dinnerlab.com

A not completely, but mostly Cheesy Program, with a Whiff of Black Gold at the Finish: Janet Fletcher, talks about Cheese & about her latest Cookbook, Napa Valley CA, http://www.janetfletcher.com/, Yogurt: Sweet & Savory Recipes for Breakfast Lunch & Dinner; Melissa Pasanen, Cabot Creamery, Cabot VT, https://www.cabotcheese.coop/, The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America's Best Dairy Farms; Diane Sauvage, Importer – Fromager d'Affinois, Interval Export, Hoboken NJ, www.intervalexport.com, www.pavedaffinois.com; And on a different but equally delicious subject, Robert Chang, Managing Director, & Dr Paul Thomas, Chief Scientist, American Truffle Company, Napa CA & Scotland UK, www.americantruffle.com.

Modernizing Classics: Leah Koenig, Brooklyn NY, Modern Jewish Cooking: Recipes & Customs for Today’s Kitchens; Ronnie Fein, Greenwich CT, www.ronniefein.com, The Modern Kosher Kitchen: More than 125 Inspired Recipes for a New Generation of Kosher Cooks; Max & Eli Sussman, NYC, New Restaurant in the Planning Stages, Classic Recipes for Modern People: A Collection of Culinary Favorites Reimagined.

Mostly Italian, with a drink to close: Lidia Bastianich, Chef, Restaurateur, PBS Star, Author, Long Island NY, www.lidiasitaly.com , Lidia’s Egg-Citing Farm Adventure; Elizabeth Minchilli, Author & Tour Guide, Rome Italy, www.elizabethminchilliinrome.com, Eating Rome: Living the Good Life in the Eternal City; Domenica Marchetti, www.domenicacooks.com, Ciao Biscotti: Sweet & Savory Recipes Celebrating Italy’s Favorite Cookie; Alex Finkelshteyn, Partner, DeLuxe Vodka, Minsk Belarus, www.deluxevodka.com.

OTM wishes you all the very best for Easter, Passover, or just Sunday. This week three strong voices, three so different stories: Bryan Voltaggio, Chef-Owner, Volt, Frederick MD, www.voltrestaurant.com, also Lunchbox, Family Meal, Lunchbox, Range & Aggio, various locations in MD & DC, soon to open in Richmond VA, HOME: Recipes to Cook with Family & Friends; Kent Rollins, Chuck Wagon Cook, Red River Ranch Chuck Wagon Cooking School, Hollis OK, www.kentrollins.com; A Taste of Cowboy: Ranch Recipes and Tales from the Trail; Gene Baur, Co-founder & President, Farm Sanctuary, based in Washington DC, Sanctuaries in CA & NY States, www.farmsanctuary.org, Living the Farm Sanctuary Life: The Ultimate Guide to Eating Mindfully, Living Longer and Feeling Better Every Day.

This week we’re going a whole lot Southern (USA that is): Alice Randall & Caroline Randall Williams, Nashville TN & Oxford MI, Soul Food Love: Healthy Recipes Inspired by 100 Years of Cooking in a Black Family; Jay Pierce, Executive Chef, ROCKSALT, Charlotte NC, http://www.rocksaltrestaurants.com, Shrimp, a Savor the South cookbook; Dale Curry, NOLA, Gumbo, a Savor the South cookbook.

Beer and Hearty Food to Go With It: Jane Peyton, UK Beer Sommelier for 2014, Organizer, Beer Day in Britain, http://www.beerdaybritain.co.uk/ London, Beer O’Clock: An Insider’s Guide to History, Craft, Culture; Clodagh McKenna, Food Broadcaster & Owner, Clodagh’s Restaurants, Dublin Ireland, http://www.clodaghmckenna.com/home/, Clodagh’s Irish Kitchen; Jeremy Nolen, Chef, Brauhaus Schmitz, Philadelphia PA, http://brauhausschmitz.com/, New German Cooking: Recipes for Classics Revisited.

Interesting Wine Stories and Recommendations, plus a Luxury Spirit to finish:  Eco-friendly Wines from Italy with a Surfing Connection, ZIOBAFFA  Puglia Pinot Grigio & Toscana Rosso, Kevin Swadish, Sage Beverages, Carlsbad CA, www.sagebeverages.com; Exciting New Red Wines from Toscany, Piemonte & Umbria,  Nipozzano Vecchie Viti 2011 from Frescobaldi, Tuscany, www.frescobaldi.it; Barolo 2007, Lecinquvigne, Damilano, Piemonte; www.cantinedamilano.it; Collepiano 2009, Umbria, www.arnaldocaprai.com; samples courtesy Colangelo, NYC, www.colangelopr.com; Kosher Wines for Passover etc., Jay Buchsbaum, Royal Wine Corp., Bayonne NJ, www.royalwine.com; Audrey Fort, G’Vine, Ultra-Premium Gin, produced by Eurowinegate, Cognac, France, www.g-vine.com.

Three fine examples of Culinary Instruction:  Anne Willan, Founder, Ecole de Cuisine La Varenne, Paris France, www.lavarenne.com, Secrets from the La Varenne Kitchen; Claudine Pepin, Providence RI, Kids Cook French – Les Enfants cuisinent a la Francaise; Jonathon Sawyer, Chef-Owner, The Greenhouse Tavern, Trentina & Noodlecat, Cleveland OH, www.jonathonsawyer.com, Noodle Kids, Around the World in 50 Fun, Healthy, Creative Recipes the Whole Family Can Cook Together.

What’s happening in Italy?  And a Great Guide for Diners around the World.  Dorothy Hamilton, President, International Culinary Center, and President, USA Pavilion at Milan Expo 2015, NYC,  www.culinarycenter.com & www.usapavilion2015.net, Emilia Terragni, Phaidon, London UK, www.phaidon.com, Puglia, from the Silver Spoon series; Joe Warwick, London UK, Where Chef’s Eat, 2nd Edition 2015, www.phaidon.com.