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INTERESTED IN ORDERING THE WINES FEATURED IN THE FOOD & WINE CLASSIC AT HOME?
We partnered with Wine.com to curate custom wine packages for the show. Visit Wine.com/ClassicAtHome to purchase today!
Restrictions and exclusions apply. Must be 21 or older to order. Wine packages are available while supplies last. Please drink responsibly. Please call 800-592-5870 or email cs@wine.com for any questions about your wine order.
\nJustin Chapple is the Culinary Director-at-large of FOOD & WINE. He is the host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Beard Award. Justin is the author of Just Cook It! (Houghton Mifflin Harcourt, 2018) and Mad Genius Tips (Oxmoore House, November 2016). He has been featured in Food & Wine, People, O, The Oprah Magazine, and Real Simple magazines, among others, and appears regularly on NBC’s Today show and the Food Network Kitchen app. Originally from California, Justin moved to New York City in 2003. He’s a graduate of the French Culinary Institute in New York City. Justin joined FOOD & WINE in 2010, helping produce the FOOD & WINE Classic in Aspen.
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\nAdditionally, Ayesha recently released her own lifestyle magazine, SWEET JULY, in partnership with the Meredith Corporation. The magazine shares recipes, personal anecdotes, fashion, family-friendly ideas and features interviews with inspiring creatives, influencers, activists, professionals and entrepreneurs from all walks of life.
\nUp next, Ayeshawill be releasing her second cookbook, The Full Plate: Flavor Filled Recipes for Families and No Time and A Lot To Do, which will be available September 22, 2020. Ayesha lives in the San Francisco Bay Area with her three kids, Riley, Ryan and Canon, and husband, Stephen.
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A 2011 James Beard “Best New Restaurant” nominee, Girl & the Goat has been praised by high-profile publications such as Saveur, New York Times, Food & Wine, Better Homes and Gardens and others. Little Goat, Stephanie’s highly successful follow-up to Girl & the Goat, encompasses a diner, coffee shop, bakery and bar. In March 2016, Stephanie opened her third restaurant, a Chinese concept called Duck Duck Goat in Chicago’s West Loop neighborhood. More recently, in March 2019, Stephanie showcases Peruvian-inspired cuisine at Cabra Cevicheria.
Kristen Kish was born in South Korea and adopted into a family in Kentwood, MI. She showed an affinity for cooking at a young age. Her mother suggested she go to culinary school and since attending Le Cordon Bleu in Chicago, Kish has never looked back.
After moving to Boston, Kish worked in many high-profile restaurants including Michelin-star Chef Guy Martin’s Sensing and Barbara Lynch’s Stir as Chef de Cuisine, overseeing all back of house operations, including the design and execution of nightly menus and demonstration dinners for 10 guests. Kish competed on Bravo’s Top Chef Season 10 where she won the coveted title, becoming the second female chef to win the prestigious competition. She went on to become Chef de Cuisine of Menton, Chef Barbara Lynch’s fine dining restaurant. She left this position in 2014 to travel the world and write a cookbook.
Kish was co-host of “36 Hours,” a Travel Channel show that partnered with The New York Times to bring the hit newspaper column to television. In each episode, co-hosts Kish and Kyle Martino arrived in a new city where they had 36 hours to explore the most delicious foods and hot spots, and experienced the best attractions unique to each place.
\nKish recently went on tour with her first cookbook - Kristen Kish Cooking – which launched October 31, 2017.
\nCurrently, Kish has partnered with Sydell group to launch her first restaurant, Arlo Grey. A collaboration between Executive Chef Kish and Sydell group, the restaurant reflects Kristen’s playful yet refined cuisine pulling inspiration from a French and Italian cooking background paired with a nostalgia of dishes from her upbringing to her love of travel that helped her gain an outlook on how people cook to tell their story. Kish is thrilled to use the ingredients of Texas and the Gulf and marry it with her style to create a place for diners to enjoy.
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\nIn 2015, Martha merged her company with Sequential Brands Group, Inc. (Nasdaq: SQBG), one of the world’s leading brand management companies with a portfolio of consumer brands in the home, fashion and active categories that generate over $4 billion annually in global retail sales. While continuing to oversee the brand she founded, she also now serves as Chief Creative Officer and a member of the Board of Directors at Sequential.
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Jacques Pépin Foundation
The Jacques Pépin Foundation supports free culinary and life skills training, through community based organizations, that helps individuals detached from the workforce gain confidence, skills, and employment in food service. The JPF is committed to doing everything they can to support their community kitchen partners through this health and economic crisis. Many have pivoted nimbly from culinary training to increasing their Hunger Relief services through their health certified kitchens and delivering diet specific meals to home bound clients.
NAACP Legal Defense and Educational Fund
The NAACP Legal Defense and Educational Fund, Inc. is America’s premier legal organization fighting for racial justice. Through litigation, advocacy, and public education, LDF seeks structural changes to expand democracy, eliminate disparities, and achieve racial justice in a society that fulfills the promise of equality for all Americans. LDF also defends the gains and protections won over the past 75 years of civil rights struggle and works to improve the quality and diversity of judicial and executive appointments.
Southern Smoke Foundation
Southern Smoke Foundation is supporting those in the food and beverage industry across the country in crisis, including those affected by the pandemic. Started by 2013 F&W Best New Chef Chris Shepherd, Southern Smoke is a national emergency relief fund that has distributed more than $2 million directly to people in need since the beginning of the COVID-19 crisis.
Wholesome Wave
Wholesome Wave has spent the last thirteen years helping over a million low-income families buy and eat more fruits and vegetables so they can avoid the health conditions now connected to the highest death rates from COVID-19. Wholesome Wave will continue working to make sure they can reach as many underserved Americans with the servings of fruits and vegetables they desperately need during this time of crisis and beyond.
World Central Kitchen
Founded in 2010 by Chef José Andrés, World Central Kitchen (WCK) uses the power of food to heal communities and strengthen economies through times of crisis and beyond. As part of its Covid relief response, WCK has purchased nearly 5 million meals from local restaurants, and delivered those meals directly to Americans that need assistance. Restaurants are the nation’s second largest employer, sustaining 15.6 million American jobs with annual sales of $889 billion. Today, the industry is projecting job losses of between 5 and 7 million in the next three months as sales decline by an estimated $225 billion. It is WCK’s intention that by working directly with restaurants and providing demand for the restaurant business, we can get meals to those who need them most while also uplifting an industry that needs all of our help to keep their doors open.