Halloween Cocktails to Make You Say Boo!





As one of the most celebrated holidays, world-wide, Halloween conjures up visions of children dressed as witches, fairies, ghosts and goblins. But believe it or not, it’s the grown-ups that are doing the most partying! Every year I get invitations to Halloween Parties where the children are just an afterthought! Some of these invitations require that I wear a costume to be admitted, but ALL of them require that I bring either a covered dish or a cocktail. So in the spirit of Halloween, Your Resident Gourmet Newsletter is providing you with 3 simply ghoulish cocktail recipes to take to your Halloween party.



Chef Jennifer


Halloween Cocktails That Make You Say Boo!

Pumpkin Spice Martini

Yields 4 Martinis





A Pumpkin Spice Martini will definitely get you in the mood to Tick or Treat! With a classic combination of cranberries and pumpkin spice this cocktail can take you through Halloween right into Thanksgiving Day!




12 oz orange flavored Vodka, chilled

Cranberry-flavored seltzer, chilled


Pumpkin Spice Simple Syrup –

1 cup sugar

1 teaspoon pumpkin pie spice

1 cup water


Garnish –

Orange or black cocktail sugar

8 black olives



  • In a small pot over medium heat, mix together the sugar and pumpkin pie spice with 1 cup water.
  • Bring it to a boil, remove from the heat, and allow to cool for 1 hour. (The syrup can be stored in the refrigerator for up to 2 weeks.)
  • Add the vodka and half the simple syrup to a pitcher.
  • Stir until blended. Add the seltzer and pour into sugar rimmed chilled martini glasses.
  • Garnish with black olives.





Dracula’s Kiss

Yields 4 cocktails






This cocktail is straight from Dracula’s lips to yours. The red and black layers recreate the frightening atmosphere of a castle deep in Transylvania teeming with blood thirsty





4 oz Black Cherry Vodka

2 oz Grenadine

Crushed ice



Garnish –

Maraschino cherries



  • Coat the bottom of each highball glass with grenadine.
  • Add crushed ice and 1 oz black cherry vodka.
  • Fill glass with cola.
  • Garnish with cherries.






The Wolf Bite

Yields 4 shots



This Halloween shooter is one of those fun, layered drinks that make quite the statement when mixed right. The Wolf Bite’s stunning mix of neon green with a splash of blood red is what turns this into a gruesome shot.  



2 oz Absinthe

2 oz Melon Liqueur

2 oz pineapple juice

2 oz lemon-lime soda

Crushed ice


Garnish –

Drizzle of grenadine per shot glass



  • Add absinthe, melon liqueur, pineapple juice, and ice into a cocktail shaker.
  • Shake vigorously and strain into 4-2ounce shot glasses.
  • Top with a splash of the lemon-lime soda and drizzle with grenadine.

Basil MAGAZINE Radio ~ October 22, 2012

Basil MAGAZINE Radio ~ October 22, 2012

Bites & Booze, new series on YouTube Channel HUNGRY, featuring Chef ALEX THOMOPOULOS. Gluten-free cooking doesn’t mean that food should be lacking in flavor and excitement, and Alex Thomopoulos knows the rules to keeping meals fresh and fun. As a comedian turned chef, Alex shares her tips and recipes for delectable gluten-free fare and cocktails perfect for any meal – whether it’s everyday eating or entertaining friends.

Author of Eating Well, Living Better, Dr. Mike Fenster really is a Doc. He combines his culinary talents and Asian philosophy with medical expertise, creating winning recipes for healthy eating. Known to his audiences as “Dr. Mike,” he is frequently asked to present live cooking demonstrations as well as giving numerous radio interviews on health and food shows both nationally and internationally.

Travel Destination: Washington, DC!



This is the perfect time of the year for an inexpensive family vacation, and what better location than our nation’s capital: Washington DC? Thanks to the Washington DC department of tourism, this week’s Your Resident Gourmet’s Newsletter can share some great information on free family activities, inexpensive theatrical performances, and even something for the history buff in the family. This time of year also offers some really cheap rates on airfare and hotel rooms. So grab the kids, your walking shoes, and head to DC for a wonderful fall vacation rich in culture, history, and fun!



Chef Jennifer


Travel Destination: Washington, DC!


The changing leaves in Rock Creek Park and the Redskins fans at FedExField are just two signs that autumn has arrived in Washington, DC. From September through November, there are plenty of fun fall activities for everyone. Put away your pocketbook! No other city offers as many fun, free attractions to fill your days. You’ll find everything from football games and fall foliage to fun festivals and Thanksgiving feasts in the nation’s capital. The fall season is also a great time to visit the city since the school group crowds thin a bit and the summer temps start to cool.



  • Watch the National Zoo‘s conservation efforts first-hand along the Asia Trail. Pay a visit to giant pandas Mei Xiang and Tian Tian and peep their tiny neighbors, the red pandas.
  • See the stars in Rock Creek Park at the only planetarium operated by the National Park Service. Tours of the night sky are free.
  • See the National Mall with DC by Foot, a walking tour company that gives free, kid-friendly tours (gratuity recommended) infused with games, fun facts and trivia. Tours include Arlington Cemetery, Lincoln Assassination, Twilight tour and free bus tours.
  • Make money (or see money made) with a free tour of the Bureau of Engraving and Printing. During the peak season (March-August), first-come, first-served same day tickets are required. The ticket office opens at 8 a.m.
  • Putter to East Potomac Golf Course for a round of miniature golf. Players 18 and under play $5 per game. Gorgeous views of the Potomac River and planes roaring into National Airport are gratis.
  • Play pilot in a mock cockpit at America by Air, an exhibition on permanent display at the Smithsonian National Air and Space Museum.
  • Walk among living butterflies at theNational Museum of Natural History’s Butterfly Pavilion (adults $6/children $5). Tuesdays are free, but timed-entry tickets are required and are available at the Butterfly Pavilion box office beginning at 10 a.m. each Tuesday.
  • Teach kids about history at the National Museum of American History. See the original “Star-Spangled Banner” that inspired our national anthem, explore the history of the American presidency, and check out Dorothy’s red slippers in the permanent exhibition “National Treasures of Popular Culture.”
  • Take a ride on the Metrorail system to give kids a taste of a train ride, and a break from the summer heat. Day Passes are a great value at $9 and the Metro travels all over the city.



  • The National Theatre‘s free performance series “Saturday Morning at the National” is designed for the whole family. The line-up changes weekly showcasing puppet, magic, music and ballet. Seating is limited and tickets are distributed on a firstcome, first-served basis 30 minutes before the curtain goes up. Check website for performance schedule.
  • Take in a free performance at The Kennedy Center’s Millennium Stage every evening at 6pm. Acts include everything from performances by the National Symphony Orchestra to gospel groups to jazz musicians to poetry slams.
  • Feel the beat of a local tradition: head to Meridian Hill Park on Sundays (weather-permitting) between 3 and 9 p.m. to hear the famous drum circle, a fixture in the park for more than 40 years.
  • Check out free, live music at the National Gallery of Art on Sunday evenings at 6:30 p.m. Concerts feature choral, Afghan, opera music and more, and are held in the West Building (6th St. & Constitution Ave, NW entrance).
  • At Arena Stage, half-price HotTix tickets go on sale at the box office 30 minutes before curtain. Students get 35 percent off, and patrons under 30 can take part in the pay-your-age program, with tickets on sale three months before the performance date; purchase by phone (202-488-3300) or in person
  • Get a taste of the Bard for a great value at the Harman Center of the Arts. Patrons 35 and under can get discounted tickets to see the Shakespeare Theatre Company‘s productions for $15 through their “Young Prose” program.
  • The Washington Ballet’s “beerandballet&bubbly” program, patrons are invited to the school to watch an open rehearsal and mingle with dancers afterward over beer. Each preview is $25 and usually runs before a major performance; call 202-362-3606.
  • Enjoy free, live jazz at the Smithsonian American Art Museum’s “Take Five!” performance series. It usually takes place on the third Thursday of each month, and the museum’s café stays open so guests can enjoy beer, wine and light snacks during the performance





  • Millions visit the stirring Lincoln Memorial, but are you aware you can step inside Honest Abe’s summer home? President Lincoln’s Cottage reveals the distinctly domestic side of an historic presidency. Admission for kids is $5, and Girl Scouts can earn a badge.
  • Sit in the lobby of the Willard InterContinental Hotel to imagine history unfolding. The hotel is where Julia Ward Howe wrote “The Battle Hymn of the Republic,” where President Ulysses S. Grant popularized the term “lobbyist” and where Rev. Dr. Martin Luther King, Jr. wrote his renowned, “I Have a Dream” speech.
  • See the original Declaration of Independence, U.S. Constitution and Bill of Rights at the National Archives, then stick around to research your own family’s immigration records.
  • Visit Arlington National Cemetery to see the Changing of the Guard ceremony at the Tomb of the Unknowns.
  • Watch history being made by sitting in on a ground-breaking Supreme Court ruling. 
  • Trace the names of loved ones lost at the Vietnam Veteran’s Memorial Wall, a place of deep reflection for many visitors.
  • Test your history knowledge at the National Portrait Gallery, where the nation’s only complete collection of presidential portraits outside the White House is located.
  • Get out into DC’s neighborhoods to learn about history beyond the National Mall by experiencing Cultural Tourism DC‘s free self-guided walking trails. They are marked with illustrated signs revealing the stories behind Washington’s historic neighborhoods.


Courtesy of www.Washinton.org Washington, DC’s official tourism site.

Les Dames d’Escoffier International-Afternoon In The Country

Afternoon In The Country

 Tickets are NOW on sale for the
12th Annual Afternoon in the Country at Serenbe
Sunday, November 4, from 1:00PM – 4:00PM

Chefs from Atlanta’s top restaurants and caterers, paired with our area’s best farms, will be set up in a tasting format alongside fine wines, premium micro-brews and select retailers — all under festive big-top tents in the beautiful gardens surrounding The Inn at Serenbe near Palmetto. Other highlights include: Live music by DriveTrain, the South’s premiere Bluegrass band, a one-of-a-kind cake raffle featuring sweets from Atlanta’s top pastry chefs, hayrides, children’s activities and an expanded silent auction offering exclusive dining and travel packages, food and wine merchandise and original art by prominent artists.

This event has sold out early every year, so purchase your tickets today using our secure PayPal payment system. You do not have to have a PayPal account to purchase, and all major credit cards are accepted. Just click the button(s) below to add the tickets to your cart, and you will receive a three-step purchase confirmation: 1) Immediate PayPal Receipt via e-mail. 2) LDEI Atlanta Ticket Confirmation via e-mail within a few days of purchase. 3) Your Ticket(s) via e-mail within 30 days of your purchase. You will print those tickets and bring them with you to the registration tent at the event. Your valid e-mail address is an important part of the process, so ensure that you enter your correct e-mail address in the PayPal form. Thanks for supporting the 12th Annual Afternoon in the Country! 
Adult Tickets$95

Youth Tickets (ages 13 – 20) – $35
Children 12 and under – FREE


Click here to see the exciting details of our 2011 Afternoon in the Country program.

Click   to listen to a radio segment featuring our 2011 event.


Click here to view a video of our 2010 event.
Click here if you would like to be added to our mailing list for updates and information about upcoming events.

Please contact Sue Anne Morgan at 404.329.8426 or sueanne@idealand.com for event details and sponsorship information.


Our Sponsors for Afternoon in the Country 2012

serenbe peachtree tents gloriosa Landmark Fiat of Atlanta
halperns' steak and seafood restaurant depot the reynolds group
alsco linens production people drivetrain band
idealand meteor atlanta image link georgia organics
    best self magazine
 flavors magazine   Smiley Bishop
Porter, LLP
Stacy Zeigler
Scott Bryan

Holiday Cooking Class at ATL Tech!

This 1-session hands-on cooking demonstration class will provide students with creative, inspired cooking techniques for recreational implementation to impress holiday guests. 


Chef Jennifer Hill


                                                                  Your Resident Gourmet

course objectives:

  • Learn to prepare holiday foods on a budget.
  • Learn effective cooking techniques that simplify your holiday cooking.
  • Learn to plan, organize, and prepare a stress-free holiday meal.

Date: Saturday, November 10, 2012

Times: 11:00am-2:00pm

Registration: $49+ $6 student insurance fee

Retainer: $10 non-refundable fee

Location: Atlanta Technical College

1560 Metropolitan Pkwy, SW

Bldg. D, Room D1107

Atlanta, Georgia 30310




Chef Dwight Evans in Paris – Part 1

Chef Dwight Evans in Paris – Part 1

To celebrate the 10th anniversary of his graduation from the esteemed professional cooking school Grégoire Ferrandi, Chef Dwight Evans returned to Paris to see classmates and visit “old stomping grounds.” I had the good fortune of being able to set up a rendezvous with him before he filled his schedule and he granted me an interview. During our chat, I reminded him that I interviewed him ten years ago when he was preparing to leave Paris and return to the U.S. to “seek his culinary fortune.”

This week’s blog presents my write up from that first interview in 2002. I’ll post the discussion of our 2012 interview next week.


The throngs of people filling their baskets at the street market outside the café on rue Mouffetard were just one of the many signs that Paris was returning to normal after summer vacation. Inside, I chatted with Dwight Evans, who, ironically, was preparing to leave Paris to return to Indiana.

Chef Dwight Evans in 2002
© Discover Paris!

Though he was born in Cleveland, Ohio, Evans considers himself a native of Muncie, Indiana. He is what you might call a “self-made man”, having chosen cooking as a profession at a very early age. Starting as a dishwasher at the age of 13, he worked his way up to the position of cook, then sous-chef in restaurants in Muncie and in Indianapolis. His grandmother was his greatest inspiration, and his respect and love for her cooking is stronger now than ever. Evans recalls that at the tender age of 12, his grandmother told him that his greens were “the best she ever tasted”. That single phrase gave him the determination and the belief in himself to succeed as a chef.

Evans comes from a family where all the men cook, and cook well. But he is the first of his clan to venture into the kitchen professionally. After gaining invaluable experience in many local restaurants, he found that he had reached the proverbial “glass ceiling” in the field – he was overqualified to be a sous-chef, but underqualified to be a chef. He was advised to go back to school to obtain a degree. And after talking things over with his family, Evans did just that.

Having left high school to take care of his family, he began by obtaining his G.E.D., then went on to study at Ball State University. He subsequently enrolled at Johnson and Wales University in Charleston, South Carolina, where he enhanced the knowledge and skills that he already possessed with instruction from some of America’s finest culinary professionals. He sites John Kacala, Certified Executive Chef and professor of the Garde Manger course (the art and preparation of cold food) at the university, as one of the people who influenced him most during his two-year tenure at Johnson and Wales.

When I asked Kacala to comment on Evans’ performance in school, he said “Dwight is a team player with a good head on his shoulders…There is no doubt in my mind that he is an up and coming force in the culinary and hospitality field.”

Yet another esteemed culinary professional, Michel Bouit of the central region of the American Culinary Federation, was instrumental in encouraging Evans to strive for greater heights. He suggested that Evans undertake instruction in Paris, which is considered by many to be the culinary capital of the world. Again, Evans was ready to challenge himself, and soon found himself enrolled at the Ecole Superièure de Cuisine Française in the heart of the city. After completing the program, he had the great fortune to work as an intern at the Michelin-star restaurant, the Jules Verne.

The take-home lesson from Evans’ experience at the Jules Verne was discipline. As you might expect in a Michelin-star restaurant, everything ran like clockwork in the kitchen. The brigade ran like a well-oiled machine. While Evans found that the kitchen staff viewed some of the dining preferences of the clients less than “appropriate” (for example, ordering beef cooked well done as opposed to rare), he said that their professionalism was beyond reproach. He hopes to run his own kitchen with such a well-trained staff someday.

When I asked Evans how he feels about cooking, he responded by saying that being a chef is “like being a magician”. Though everyone has different tastes and preferences, a chef has to know how to please everyone despite these differences. Finding the formula, or recipe, for each individual dish on a menu that is pleasing to the majority of people is like magic for him. He also said that when everything comes together in the kitchen as it should, he gets an adrenaline rush from the realization that he has succeeded yet again at satisfying his “audience”, the customers in the dining room.

Who are Evans’ culinary heroes? Escoffier, who devised the brigade system of the restaurant kitchen and wrote what Evans considers to be the culinary bible of our time. Emeril, who is also a Johnson and Wales alumnus and who also went to Paris to further develop his culinary skills. Bocuse, who Evans looks upon as a modern-day Escoffier. And Ducasse, who is not only a consummate chef, but an excellent business man. Evans hopes to emulate Ducasse by succeeding at both the art and the business of cooking.

While French cuisine has definite appeal, Evans does not plan to specialize in it. Or, for that matter, in any other kind of cuisine. He does not want to “pigeon-hole” himself, but rather wants to experiment with all kinds of cuisine. Though he has returned to the U.S., thoughts of another culinary excursion to a foreign country are already coursing through his head. Evans has his sights set on Italy, and if the contacts that he made during his Paris sojourn develop, then he may soon find himself applying for another visa.

I asked Evans how he managed to deal with the language barrier while taking such an intensive course at the Ecole Supérieure de Cuisine Française. He laughed and said that his course was for foreigners, and was thus held in English. But he did have to learn French nonetheless, and he was just starting to get the hang of it when he had to leave. To combat homesickness, he said that he found a home-away-from-home at the pan-African soul food restaurant, Bojangles*. The owner, Chicagoan Sharon Morgan, was happy to meet another African-American from the Midwest who shares her passion for cooking. She even asked Evans to be guest chef at the restaurant, something that he was happy to do.

Bojangles restaurant
© Discover Paris!

Interestingly, it was Evans’ professor at the Ecole Supérieure who gave Evans the name of a contact who introduced him to Morgan. Thus haute cuisine and soul food were both part of Evans’ culinary experience in Paris.

*Bojangles closed its doors in March 2003.



Entrée to Black Paris!™ is a Discover Paris! blog.

Bokbunjajoo: Black Raspberry Wine!



During this year’s Epcot Food & Wine Festival, I was introduced to a new wine called Bokbunjajoo. Each Chef is paired with a winery and their dish with a wine. I was paired with Bohae Brewery and my dish: Sofrito Crusted Shrimp, Coconut Rice and Peas, and Sautéed Kale and Garlic, with their Bokbunjajoo Black Raspberry Wine.


This delicious wine has a vibrant purple color, rich flavor, and paired beautifully with the salty shrimp, hot peppers of the sofrito, richness of the coconut, and sweetness of the kale. I think it would be the perfect addition to your table this fall, so this week’s Your Resident Gourmet Newsletter is spotlighting Bokbunjajoo Wine and wants to share a bit of this wine’s history with you.


Gun Bae (Cheers!)

Chef Jennifer


Wine Spotlight: Bohae Bokbunjajoo!

Bohae Bokbunjajoo is high quality traditional wine from Bohae Brewery, a prestigious brewery with 56years of tradition behind it’s wine. Bohae is a South Korean brewing company based is Mokpo, South Jeolla Province, which is at the southwest end of the peninsula, and its superior quality leads all brewery companies within the Honam region of South Korea.



A Bit of History…

According Korean tradition Bokbunja gets its name thanks to a monk who found his chamber pot turned over after eating the wild raspberries. Bok(覆) means turning over, Bun(盆) means chamber pot and Ja(子) means man. Bokbunjajoo is the wine made from the bokbunja berry also known as the black raspberry.


In the 1950s, Lim Gwang Haeng established the company, whose background started from Japanese businessman. He had to apply for and gain the permission from national government to start the Bohae Brewery. To start the enterprise, farmlands were cultivated and planted with black raspberry bushes in Haenam county.


In 2004, Bohae Brewery gained entry into the American wine market with a nickname of rugby ball-shaped bottle. The wine brand in Hangul Bohae wine distilled from Korean black raspberries also grabbed the title of silver and bronze in world wine competition. In 2005, Bohae wine became official wine of APEC summit initiated in Busan. Today, the company has earned several awards and exports Bokbunjajoo wine to the United States, Japan, and Australia.



Possible Health Benefits

Bokbunja is a wild black raspberry that is native to Korea. In Asia it is used for making herbal medicines and health supplements to enhance stamina for men and cure disease in women. Korean black raspberries have recently been attracting great interest from the West due to its outstanding medical effect. In 2005, Ohio State University completed a study and released a publication on the antioxidant and anticancer properties that black raspberries contain. Although it has not been proven to cure cancer, Bokbunjaoo is an exceptional tasting wine that has brought the natural medicinal properties of black raspberry to life using a fixed-temperature fermentation process.


Bokbunjajoo has been highly praised as a wine that showcases an enchanting purplish color combined with a superb taste. It has also attracted great interest among wine critics and health-conscious wine lovers. The wine produced by these berries is a very deep red with an average of 15-19% alcohol. Bokbunjajoo is perfectly suited for mixing in cocktails as well as “on the rocks”. Among other beverages, Bonae produces Soju, a drink extracted from maple.



17th Annual Epcot International Food & Wine Festival! See you there



I am so excited to share with you that Chef Jennifer Hill Booker, is one of the featured Chefs at the 2012 17th Annual Epcot International Food & Wine Festival! This event showcases some of the best Chefs, Chocolatiers, Sommeliers, and Mixologists from around the globe and me, Your Resident Gourmet, will be there preparing some of my best Floribbean dishes. I would love it if you were able to attend this year’s event, so this week’s Your Resident Gourmet Newsletter has everything you need in order to make your vacation plans and join me in Celebrating Culinary Adventures!


Hope to see you all there!

Chef Jennifer


17th Annual Epcot International Food & Wine Festival! Celebrating Culinary Adventures from September 28 to November 12, 2012

A food and wine lover’s paradise awaits you at Walt Disney’s Epcot Theme Park with the 17th Annual Epcot International Food & Wine Festival!

From tasty tapas and refreshing beverages to celebrity chef demonstrations and rock star performances, there’s something to satisfy every taste and interest.

Upon arrival, visit the Festival Center to pick up your Marketplace Discovery Passport and plan your day. Then, dine your way around the world, attend a cooking demonstration, savor satisfying wines and tap your toes at an exciting outdoor concert.

Festival Highlights

Throughout the festival, delight in outstanding food, fun and entertainment.  Festival highlights include:

  • Nearly 30 international food and beverage Marketplaces
  • Signature dining experiences with celebrated chefs
  • Party for the Senses-a spectacular tribute to the sensory arts
  • Culinary demonstrations and wine seminars
  • The Eat to the Beat concert series, with nightly musical performances from popular hit-makers

With all this-and so much more-you can look forward to tasting your way around the world!

Party for the Senses

Satisfy your senses with this special celebration, Hosted by Vanity Fair®-Maker of Premium Napkins and Plates, at the Epcot International Food & Wine Festival. Enjoy international cuisine, musical performances by popular hit-makers and awe-inspiring Cirque du Soleil® acts

3D Disney’s Dessert Discovery

Join us for a dessert lover’s dream, hosted by DeKuyper® Cordials & Liqueurs. During this sweet experience at the Epcot International Food & Wine Festival, enjoy desserts, cordials and a V.I.P. viewing of IllumiNations: Reflections of Earth.

Culinary Demonstrations

Learn to create mouthwatering dishes at the Epcot International Food & Wine Festival! Join celebrated chefs and beverage professionals for these 45-minute culinary demonstrations

Mixology Seminars

Join us for Happy Hour at the Epcot International Food & Wine Festival! A mixologist demonstrates the art of preparing trendy and classic cocktails, then serves you the final product. Cheers

Wine/Beverage Seminars

Savor worldly wines or refreshing beverages at the Epcot International Food & Wine Festival. As you sample, a featured winery principal or beverage expert will offer you helpful tips and techniques.

Join the Community

Get ready to feast around the world! Start planning now. Visit the Epcot International Food & Wine Festival Facebook Page.


Epcot® admission is required. To secure a spot at special culinary and beverage events and experiences, call (407) WDW-FEST or (407) 939-3378. You may also visit us on the web at www.epcotfoodfestival.com. Most events require ticket fees in addition to theme park admission. Availability is limited for some events. Events may be rescheduled or cancelled at any time.

Convenient Online Booking

Make a reservation-in mere moments-for select events!

The 17th Annual Epcot ® International Food & Wine Festival Presents

Party for the Senses

Hosted by the maker of Vanity Fair premium napkins & plates

Saturday, October 6, 2012

Feast on this tribute to the sensory arts!

Begin your evening with a reserved seat at the Eat to the Beat concert series at the America Gardens Theatre. Following the show, WorldShow Place Events Pavilion becomes the setting for a sensational evening where you can wander among tempting tasting stations. Returning this year, Cirque du Soleil®, featuring awe-inspiring acts!  You may also visit us on the web at www.epcotfoodfestival.com



Featured Chefs

  • Ruth Van Waerebeek, Concha Y Toro Wineries, Maipo, Chile
  • Adam Mali, Mandarin Oriental, San Francisco, CA
  • Donald Link, Herbsaint Restaurant, New Orleans, LA
  • Bob Waggoner, PBS’s U Cook with Chef Bob
  • Jennifer Hill Booker, Your Resident Gourmet, Lilburn, GA
  • Dominique Macquet, Dominique’s on Magazine, New Orleans, LA
  • Jeff Henderson, The Henderson Group, Las Vegas, NV
  • Duskie Estes and John Stewart, ZAZU restaurant + farm, Santa Rosa CA
  • Celina Tio, JULIAN, Kansas City, MO
  • Francesco Santin, Chefs de France, France Pavilion, Epcot®
  • Kevin Dundon, Raglan Road, Downtown Disney® Area
  • Mark Norberg, Tony’s Town Square Restaurant, Magic Kingdom ® Park
  • Trish Washuta, Boma-Flavors of Africa, Disney’s Animal Kingdom Lodge
  • Damon Lauder, Park Event Operations
  • Chefs of Kouzzina with Cat Cora, Kouzzina by Cat Cora®, Disney’s BoardWalk Inn
  • James Katich, Boatwright’s Dining Hall, Disney’s Port Orleans Resort – Riverside
  • Gina Greene, Magic Kingdom ® Park Quick Service
  • Timothy Majoras, Flying Fish Café, Disney’s BoardWalk Inn
  • John Hui, Pebble Beach Resorts, Pebble Beach, CA
  • Noah French, Tag Restaurant, Denver, CO
  • Jason Stricker, Disney’s Coronado Springs Bakery
  • Kristine Farmer, Disney’s Grand Floridian Resort & Spa Bakery