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.

Initiatives to raise the profile and support of Women in the Food & Beverage industry:  Claudia Wu & Kerry Diamond, founders of Cherry Bombe, an acclaimed biennial, high-quality Magazine, NYC, www.cherrybombe.com; Kari Underly, Butcher, Meat Expert & Teacher, founder Muscolo Meat Academy, Chicago IL, www.rangepartners.com, The Art of Beef Cutting: A Meat Professional's Guide to Butchering & Merchandising; Susan Citron, Partner, A Woman’s Palate, Fox Chapel PA & Rutherford CA, www.awomanspalate.com.

Belated Valentine’s Day greetings to all.  THE Charleston (SC) Wine & Food Festival – 10th Anniversary – Cathryn Zommer, Director of Communications, www.charlestonwineandfood.com.  Then we stay close to home to celebrate a Fine New Restaurant: Chef Dennis Marron, The Commoner at Hotel Monaco, www.thecommonerpgh.com & www.monaco-pittsburgh.com; and a Sweet New Venture, Chef Chad Townsend and his wife Lauren launch an Artisanal Ice Cream business, Millie’s Homemade Ice Cream, why and how they’re doing it, www.millieshomemade.com.

Mostly  about Grains, Flours & Baking, plus a surprise ending:  Alice Medrich, Berkeley CA, http://alicemedrich.com, Flavor Flours: a New Way to Bake with Teff, Buckwheat,  Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours; Shanna & Tim Mallon, Nashville TN, http://foodloveswriting.com, The Einkorn Cookbook; Erin Patinkin & Agatha Kulaga, Brooklyn NY, www.oven.ly, Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery; and to finish charming stories for Young Travelers, Liz Manzine, Bella and Harry, www.BellaandHarry.com.  Lots of activities on the website.

Sweet things to Eat & Drink:  Dorie Greenspan, "culinary guru" (by New York Times), Creator "Tuesdays with Dorie" an online baking club, her latest of 10 Cookbooks, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere, NYC & Paris, http://doriegreenspan.com/; Mario Molinari, Chief Operating Officer, Molinari Italia, Producers of Molinari Sambuca Extra (Declared Extra by Italian Law since 1970), Molinari Caffe Liquore & Limoncello di Capri, Citavecchia & Roma Italy, www.molinari.it; John Wabeck, Beverage Manager, Spoon & Willow Restaurants, Pittsburgh, Inventor Common Decency Gin, www.spoonpgh.com; Joy Richardson, Brand Representative, Haagen Dazs - how an Ice cream maker moves into Limited Edition flavors & Gelato, www.haagendazs.us/Products/Gelato/.

AS OTM BEGINS ITS 12TH YEAR, WE WISH ALL OF OUR LISTENERS AND FRIENDS AROUND THE WORLD A HAPPY & PROSPEROUS 2015. Three good conversations--Three different stories that became Cookbooks:  Norman Van Aken, Illustrious Chef, Norman's Orlando FL, www.normanvanaken.com; No Experience Necessary; Eric Skokan, Creator, Black Cat Farm, Chef-Owner, Black Cat Bistro and Bramble & Hare, Boulder CO, http://blackcatboulder.com/; Eric Skokan's Farm, Fork, Food; Dana Cowin, Editor in Chief, Food and Wine Magazine, NYC, www.foodandwine.com, Mastering My Mistakes in the Kitchen.