Podcast appearances and mentions of Hugh Acheson

We are BACK in the Top Chef universe, but there is one stop to make before we enter the Seattle kitchen. Season 10 is off to an incredibly fun start with a star studded panel of judges: Hugh Acheson, Emeril Lagasse, Wolfgang Puck and, of course, head judge Tom Collicchio. The chefs were put through their paces with tasks to test their fundamental skills in the kitchen. Who will pass the test and make it to Seattle? Tune in to find out!

You know how some childhood foods become taste touchstones that live in a memory? Well, for brothers Nick and Peter Dale of Athens, GA, that taste was Ecuadorian chocolate. When they went to visit their mom's family there on vacations and holidays, there was just something special about that chocolate, something they could never quite taste outside of the country. And for a future chef like Peter Dale, that was the fuel for a creative journey. See in 2012, Peter was named The People's Best New Chef of the Southeast by Food & Wine Magazine, as well as a Rising Star Chef. He helped Hugh Acheson, who he worked with at Five & Ten, open Empire State South in Atlanta, and since then, Peter has become an Athens chef powerhouse, with The National, Seabear Oyster Bar, and Maepole. In the middle of all that restaurant work, in 2014, he and his brother Nick created Condor Chocolates, which imports Ecuadorian chocolate, then produces and sells bean-to-bar chocolate bars, truffles, sipping chocolate, gelato and a variety of confections. It's their homage to the birthplace of their mother, a testament to the sense of adventure that brought their Dad to her, and a celebration of that taste of Ecuador, home of some of the finest cacao in the world.

Chef Hugh Acheson talks about the state of Southern cuisine, what to order at Waffle House, and how he might even be a better illustrator than he is cook. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Neff waxes poetic about what he would be doing if not helming the kitchen at Wilmington's Seabird. Chef Dean has learned a lot in the restaurant business, especially being a disciple from the likes of Chef Hugh Acheson. Chef  kindly dropped some knowledge nuggets on the show; How to choose the name and concept for your restaurant. What makes a successful soft opening. Why do oysters with schmaltz? When to leave a restaurant job. Click in and consume the knowledge nuggets! Support our Sponsors: SPOT ON Tech that helps your business grow. Call Tanya 858-213-7820 or email her tanyam@spoton.com Drink Joe Van Gogh Coffee! Proof Alcohol Ice Cream Think Differently About Dessert Triangle Wine Company Use promo code 'NCFB' at checkout! The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.com 

Tuesday on Political Rewind: We talk to chef Hugh Acheson, who is back from Eastern Europe after feeding Ukrainian refugees. Then we buckle up for Crossover Day under the Gold Dome as lawmakers rush to get bills over to the next chamber. Plus, Stacey Abrams' campaign is in full swing. The panel: Audrey Haynes — Professor of political science, University of Georgia            Hugh Acheson — Chef, restaurateur Kurt Young — Professor of political science, Clark Atlanta University Tamar Hallerman — Senior reporter, The Atlanta Journal-Constitution Timestamps :00 - Introductions 2:02 - Talking to chef Hugh Acheson about feeding Ukrainian refugees 18:04 - Acheson leaves the program 20:41 - Professors Audrey Haynes and Kurt Young talk about their students' engagement in the conflict of Ukraine 23:50 - Crossover Day in the legislature and election bill HB1464 34:53 - Donald Trump throws support to Georgia candidates in down-ballot races 43:20 - Newsletter announcement 44:01 - Abrams launches campaign tour Please be sure to download our newsletter: www.gpb.org/newsletters. Subscribe, follow and rate this show wherever podcasts are found.

Ksenia Voynova is a Ukrainian Canadian trying to get her mom and grandfather out of Ukraine. She and her mom Maryna Ignoratova spoke to Metro Morning's Samantha Lui; World-renowned chef Hugh Acheson speaks about why he's in Romania, cooking for refugees fleeing the war in Ukraine

If you’re from the South, the pizza tradition here has usually centered around game night, movie night, study groups, or volunteer dinners, with big boxes lined up on a table sitting out long after we’ve all finished eating. It’s often good, but not really a Southern Fork subject. However, the following discussion is not about that kind of pizza, but something a lot more transcendent, at least if you’re like me and love carbs. Kyle Jacovino of Pizzeria Vittoria in Savannah, Ga. is a dedicated Neapolitan pizza practitioner, and his attention to technique is something I taste in every bite. He honed his Southern cooking chops under famed chefs Linton Hopkins and Hugh Acheson, but Pizzeria Vittoria is all his -- his passion, his sweat equity, and his attention to detail, and he consistently makes some of the best pizza I’ve ever had.

Featuring 'Top Chef' Hugh Acheson And His Partnership With Daytona500 by Kevin McCullough Radio

Lois Reitzes interviews chef Hugh Acheson about his new cookbook "How To Cook: Building Blocks and 100 Simple Recipes for a Lifetime of Meals"; filmmaker Matthew Cherry and illustrator Vashti Harrison about the film "Hair Love"; and opera singer Jamie Barton about her upcoming performances with the Atlanta Opera.

We are kicking off Season 3 with Stephen James of Uva Imports. After falling in love with nature out West, studying Ecology at the University of Georgia, and pursuing a musical career for 10 years, Stephen developed his passion for nature, art, and history surrounding the world of wine in New York while working at a French restaurant. A few years later, his musical career brought him back to Georgia where he started working in restaurants under mentorship of Chef Hugh Acheson. In 2015, James moved to Atlanta as the opening beverage director for Staplehouse where the focus was on pairing wine with food. Now at Uva Imports, the focus is on connecting small family producers; their history, geography, culture, and individual expression, with wine lovers around the U.S. We talk a lot about the parallels between wine and music, and his multiple career interests highlight the importance of always "listening" to whatever opportunities life brings your way. Part of his job now at a small import company is to make this vast, variegated world of wine more approachable to those getting started. He usually does this by comparing wine to music, often stating “wine does for your taste-buds what music does for your ears. Slow down and take some time to listen to your palate." You can learn more about Uva's tasting events and producers by following @uvaimportants on Instagram and checking out www.uvaimports.com. You can also find Stephen @ragazzi_perduti for additional wine adventures. Recorded live on September 20, 2020. --- Support this podcast: https://anchor.fm/acorkintheroad/support

Ryan Smith, Executive Chef of Staplehouse, & Sam Herndon, Hugh Acheson's Culinary Right Hand, join Andy in the basement to talk about their history together and their unique friendship. (Recorded pre-Covid.)

Happy Father's Day! This is the episode from 4-18-20 where Hugh Acheson and Brandon discuss what he is doing right in the middle of the corona virus pandemic. Hugh is a 2 time James Beard award winning Chef and Author. He is a judge on Top Chef, and an Iron Chef of Iron Chef Canada. He owns 3 restaurants in Atlanta and Athens GA. He is a devoted Dad, and all around amazing human. I hope you love this episode! Cheers! --- Send in a voice message: https://anchor.fm/brandon-styll/message Support this podcast: https://anchor.fm/brandon-styll/support

Hugh Acheson is an award-winning author, former Top Chef judge, participant on Iron Chef Canada, and owner of several restaurants, including 5 & 10 in Athens. But his interests do not simply reside in the kitchen- Hugh talks politics and policy in our second installment of Heritage. Five & Ten: https://www.fiveandten.com Empire State South: https://www.empirestatesouth.com By George: https://curiocollection3.hilton.com/en/hotels/georgia/the-candler-hotel-atlanta-curio-collection-by-hilton-ATLCDQQ/dining/by-george-restaurant.html --------------------------------------------- Follow us on Instagram and Twitter = @thefinchpodcast Follow us on Spotify = https://sptfy.com/thefinchpodcast Available on Spotify, Apple Podcasts, YouTube, Google Podcasts, Anchor FM, TuneIn, Breaker, Pocket Casts, Overcast, Pod Bay, and Radio Public. Recorded on May 22nd, 2020 Aired on May 29th, 2020 --- Support this podcast: https://anchor.fm/the-finch-podcast/support

The Heritage Series of The Finch premiers an interview with Michael Ripps, President and Co-Owner of Jittery Joe's Coffee. How a musician's late-night coffee fix next to the 40 Watt Club 26 years ago became the multinational coffee company we love and call Joe's. Jittery Joe's: https://jitteryjoes.com --------------------------------------------- On Friday, we speak with Hugh Acheson, owner of several restaurants, including 5 & 10. Follow us on Instagram and Twitter = @thefinchpodcast Follow us on Spotify = https://sptfy.com/thefinchpodcast Available on Spotify, Apple Podcasts, YouTube, Google Podcasts, Anchor FM, TuneIn, Breaker, Pocket Casts, Overcast, Pod Bay, and Radio Public. Recorded on May 22nd, 2020 Aired on May 25th, 2020 --- Support this podcast: https://anchor.fm/the-finch-podcast/support

San Francisco Chronicle’s Soleil Ho and chef Hugh Acheson talk about what's happening on the ground in restaurants, both the bad and the good.

Writing for the Washington Post, Atlanta restaurateur Hugh Acheson and former OS guest, says: “My governor here in GA, Brian Kemp, has proclaimed that many businesses that have been closed for weeks can reopen on Friday…. No thank you.” Acheson continues to say, “ I am confident that my restaurants will create a system of distanced hospitality with clear sanitation guidelines that can be viable in the next month, but to open so soon seems dreadfully irresponsible to my employees, my customers and my own family.” Last Tuesday Gov Kemp of GA was of the first states to issue re-opening orders of some non-essential businesses. That includes restaurants as of Monday, April 27th, to the dismay of local and national health officials as COVID cases in GA continue to climb. Despite the decree many restaurants, while anxious to resume serving guests, are not opening their doors quite yet. Our guests today are Fred, John, and Stephanie Castellucci the sibling trio that runs the Castellucci Hospitality Group in Atlanta Ga. Their 6 restaurants include neighborhood favorites such as the Iberian Pig, Bar Mercado, and Double Zero pizza. CHG has been offering Pick Up or Delivery from each of their restaurants since the Stay at Home Orders on March 18th and despite Gov Kemp’s attempt to re-open the state, CHG like many others in ATL decided its not quite time. Opening Soon is powered by Simplecast.

As anyone who's worked in a kitchen or the hospitality industry can readily attest, there's an entirely different world behind the doors of every kitchen, a world that most diners and restaurant patrons never see. Join the guys as they sit down with world famous chefs Hugh Acheson and Richard Blais to learn more about what really happens behind the scenes in restaurants and cooking shows, as well as how the industry has been been affected by the coronavirus pandemic. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

You really don't want to miss this special double-header: Esquire's Jeff Gordinier takes us inside, and expands on, his impassioned piece that tied restaurants, music, culture, and politics into a masterpiece of the moment that was circulated the world over over the past weekend. And Georgia-based chef-restaurateur Hugh Acheson responds to his state governor's decision to allow a cross-section of businesses, including restaurants, to re-open in the coming days, and why his restaurants will remain closed to the public, while continuing to participate in Jose Andres' World Central Kitchen program.Our thanks to S.Pellegrino for making these special reports possible.LINKSAndrew Talks to Chefs official site Chefs, Drugs, and Rock & Roll (Andrew's latest book)Jeff GordinierHugh Acheson (restaurants, books, etc)

Hugh Acheson is a two time James Beard award winning Chef and Author. He is a judge on Top Chef, an Iron Chef on Iron Chef Canada, he owns 3 restaurants in Georgia, and helped found Seed life skills. Chef talked about why being an employer is one of things he is most proud of. How he is helping nourish the community, and how you can help at home. "We need nourishment right now, and that is not the same as nutrition. It implies a heartfelt response to something, it is a meal to nourish the soul." HA I can make a difference, you can make a difference, you have to WANT, to make a difference!" HA --- Send in a voice message: https://anchor.fm/brandon-styll/message Support this podcast: https://anchor.fm/brandon-styll/support

In this episode host Michael Ruhlman checks in with Georgia Chef Hugh Acheson. Acheson discusses the state of his three restaurant operations and switching to take-out food. They also ponder the pros and cons of the Paycheck Protection Program. Next, Ruhlman speaks w/ Financial Services reporter Zachary Warmbrodt to get a more details about the PPP loans. Finally, Acheson outlines how to take care of your neighbors during tough times, and of course, what he's cooking! Chef Hugh Acheson's website: https://hughacheson.com/ Reporter Zachary Warmbrodt's reporting can be best found at his twitter handle: https://twitter.com/Zachary?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Celebrity chef and outspoken advocate for restaurant workers, Hugh Acheson discusses how quarantining has decimated the hospitality industry and offers some ideas of what we can do to help.

Starting today, on this special addition of Opening Soon, which we will be optimistically dubbing hereafter RE-Opening soon, we are talking to chefs and restaurateurs impacted by the Coronavirus Crisis. We hope to get some advice, share some of the pain and find hope for the future.Its heartbreaking to see the very establishments that nourish our bellies and souls and serve as the heart of our communities on the front lines of this crisis. The economic impact is devastating. There are over 15.6 billion people employed in the industry talking home over $300B in wages each year. In this episode: Matt Accarrino of SPQR, Hugh Acheson of The National, Empire State South, Spiller Park Coffee and Seed Life Skills, and Brittany Anderson of Metzger Bar & Butchery.Opening Soon is powered by Simplecast.

Chef Hugh Acheson tells JT about his cool new travel podcast.

Friday on the show: my dude Jeremy Hotz. He’s at The Punch Line this weekend. Plus Jay Black on the Atlanta Braves; Brittany from Access Atlanta and Bites N Sites with Hugh Acheson! 6-8pm on 95.5 WSB. #preesh

Driven by cultural curiosity, celebrity chef Hugh Acheson (Bravo TV's Top Chef, Iron Chef Canada) is a globetrotter who travels the world for his acclaimed cooking and his television appearances, and he knows the best way to understand a destination starts with a good meal. This new travel podcast takes listeners off the beaten path with Hugh's opinionated anecdotes and insights on where to go, what to eat, who to meet, what to do, where to stay – as well as what overrated tourist experiences to avoid. Episodes focus on a single destination, be it Havana, Cuba or Cincinnati, Ohio, and dig into its unique culture through food, music, literature and cinema. There's narrative storytelling, interviews, and a whole lot of exploration. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Chef Hugh Acheson is one of the most celebrated and influential chefs in the country. He has a restaurant in Athens, Georgia Five and Ten. His Empire State South in Atlanta is one of the most popular places to dine in the city, and he also has Spiller Coffee with a couple of locations. Hugh is a two-time James Beard Award winner, once as a chef and once for his cookbook, A New Turn in the South. You may have seen him on television competing on Bravo’s Top Chef Masters or as a judge on the show Top Chef. Originally aired May 2, 2014.

The Saltwater Table: Recipes from the Coastal SouthBy Whitney Otawka Intro: Welcome to the #1 cookbook podcast Cookery By The Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Whitney Otawka: My name is Whitney Otawka and my most recent cookbook is The Saltwater Table, Recipes from the Coastal South.Suzy Chase: There's nothing I love more than a cookbook that inspires me to visit a destination, and this is one of those cookbooks. I am dying to hear about the story of Cumberland Island, Georgia and why you up and moved there in 2005.Whitney Otawka: Okay, so I didn't move to Cumberland in 2005, I actually moved... Well, I moved to Georgia in 2005, and so I actually moved to Georgia with an ex-boyfriend. I was living in California, and when I got to Georgia, it was sort of love at first sight with the food. I instantly fell in love with the culture of food, the history of the food here, and sort of part of my natural exploration of place beyond cuisine was also visiting... This is how I get to know a place. Anyways, I was visiting a lot of the state parks. I came across Cumberland Island, actually on a PBS series on the national seashore here. I was living in Athens, Georgia at the time. I was so curious about it, so I traveled to the island, stayed a night at Greyfield Inn and just fell in love with it.Whitney Otawka: It's very remote, very removed, very unique. As my culinary career evolved in Georgia, I kept going back to this island, this place that mesmerized me early on in my discoveries in the South. At the point in which I was ready to become an executive chef, I just couldn't get this place out of my mind, so I wrote the owners a letter. I really saw this place as a unique culinary destination. I saw something that could be built here. I wrote them a letter and I came down. I cooked a dinner and they hired me as their executive chef.Suzy Chase: Oh my gosh. So you moved to Georgia in '05, when did you move to Cumberland Island?Whitney Otawka: So the first time I moved here was in 2010.Suzy Chase: Oh.Whitney Otawka: Yeah.Suzy Chase: Interesting, oh my gosh. When you got there, what was the thing that you did, or saw, or ate, that made you think this is my spot?Whitney Otawka: I talk about... Well, first of all, it was the nature. This island is... There's something sort of mysterious and also balancing about it all. If you work in professional kitchens, that you don't have windows. You don't know what time it is during the day unless you look at your watch. There's no natural light. Oftentimes, you're working 15 hours. You're not stepping outside. You're not in touch with the things that you're cooking. So here is this really unique opportunity to be around the things that you're cooking, and to be inspired by the place.Whitney Otawka: There's a window in the kitchen, however small it may be. When we grill, when we cook over wood, we step outside to do that. If we want shrimp, it's coming out of the intercostal waterway, which is literally 25 paces from my kitchen door. I mean this place is an incredibly dreamy place to create food. That will always inspire my approach to creating a menu. There's just endless sort of opportunity to be creative and have access to your ingredients.Suzy Chase: Now do you see wild pigs and horses?Whitney Otawka: Yeah, so there's wild horses all over. The herds stay in different parts of the island. We a very specific herd on this property, and there's a ton of them right now, and tons of babies. The pigs are very skittish. Oftentimes, I'll most likely see a pig when I'm jogging, especially away from the main properties. They tend to stay away. It's very rare that you see one on the Greyfield property. I've seen maybe one mama with maybe a couple of little piglets on her side.Suzy Chase: In your opinion, what are the most iconic southern meals? No pressure.Whitney Otawka: Well, I mean for my region it's a lot of the low country, right? My book touches on two areas that I combined into the idea of the tropical south. Most people think of the low country, right, as being the dominant flavor profile of the Carolinas and Georgia. We have dishes like shrimp and grits, which are incredibly, incredibly iconic. I do a spin on my book on fish and grits, which I think is equally iconic and maybe not as known, but I do a play where it's shrimp and fish and rice grits. You have pello's. You have Hoppin' John, which is a rice and a pea mixture. You have ingredients like okra. I mean, gosh, tomato sandwiches, those are so very southern. There's just a million iconic dishes I can think of off the top of my head that fall in southern food.Suzy Chase: What exactly is The Saltwater Table?Whitney Otawka: One thing that I noticed pretty early on is how salt infuses into everything when you live on the coast. It's heavy in the air. When you sweat, it comes out in your skin. It's sort of part of the food. The saltwater is where we get our fish, our seafood. That is sort of what the saltwater table is. It's that infusion of the environment and what it brings and how it influences the way we cook.Suzy Chase: "Early spring 2015, I found myself staring out at the vast Atlantic ocean. I had waded out into the choppy current to collect seawater. I wanted to make salt." You wrote in the introduction. Talk to me about that moment.Whitney Otawka: Sure. I mean, I really like that story of coming back here, so I worked here, like I said, in 2010. I came back. I left after I did Top Chef and I came back in 2015. Let's see, they closed two restaurants and coming here, and I was a bit of a wounded animal, I would say. As much as I didn't want to talk about it or feel that, out of my own control had lost two restaurants. I came back to this place that I'd always been in love within the first place. I'd taken over as chef and I wanted to do something fresh. I wanted to approach this island with a different perspective. And so I took on this project of making sea salt. I talk about in that introduction about how incredibly therapeutic it was because it was this crazy process.Whitney Otawka: When you read about a project like making saltwater or salt, you're like, oh, I can do that. But the realities of the situation, first of all, there's not a lot of cars on this Island, so lugging saltwater over sand dunes, getting gallons and gallons of saltwater back to a place to even be safe to dry, is its own crazy challenge. It was this process of distilling the saltwater, cleaning it, laying it out to dehydrate. It took weeks and weeks and there was times when, rain would blow in because I didn't have it protected well, and it would get washed out or all the sand gnats around here with land in it. It was this process of renewal for me. Taking on and being able to create something again, it was sort of therapeutic, so it was very important.Suzy Chase: You said in the book, "What truly great adventure goes as planned?" Isn't that the truth?Whitney Otawka: I mean I just spent a whole summer traveling and my favorite moments are the times when everything goes wrong. Not in the moment, but afterward, they make the best stories.Suzy Chase: I find with most of these southern cookbooks, the authors are from the south and you grew up in the Mojave desert. What sorts of foods did you grow up eating?Whitney Otawka: The Mojave desert was literally a food desert. It was not a place where there was visible locality. I didn't grow up near anything that was farmed. I didn't see agriculture, which is maybe one of the reasons I fell in love so very quickly with southern cuisine. My family didn't have a lot of money, but my mother was a good cook and my mother took on cooking from scratch for us. She would make bread. I grew up loving packaged hollandaise on my broccoli.Suzy Chase: Didn't we all.Whitney Otawka: She cared enough to put a lot of effort into that. The one thing, there wasn't amazing restaurants around us. There was no fine dining. I thought Olive Garden was the greatest thing ever. But there was from scratch Mexican cooking around us and that's one of the things that really I loved to eat. It influenced how I thought about food. You could get freshly made tortillas in the desert. You could get homemade salsa. I tasted mole at a very young age growing up in the Southern California Mojave Desert, which was really intense for me. But to be able to be exposed to from-scratch cooking of such quality was really important and shaped my palette, I think early on.Suzy Chase: You're the first chef I've met that tells a story of being taken by surprise that you were becoming a chef. Talk a little bit about that.Whitney Otawka: Yeah, I mean so I originally was going to be an archeologist. I had decided that pretty early on in my childhood that I wanted to be an archeologist. I wanted to go to Berkeley for my undergrad. I wanted to go to Brown. Egyptology was what I was most interested in. I also was in love with the French culture. I think a lot of young women, especially a woman like me that grew up in a very isolated environment, the idea of living in Paris and France, I just was obsessed over it. At Berkeley, I was taking some French classes. I wandered in and found a flyer for a little French restaurant and that's how I made my way into restaurants.Whitney Otawka: It wasn't intentional. I didn't intend to go work in that restaurant and work in a kitchen. They put me in the kitchen because they didn't think I had any front of house experience, but I was really good at it. From the beginning. I was really good at it. I loved taking care of ingredients. I loved thinking forward as in like anticipating the needs of what Eric Laroy, who was the owner, and he wouldn't have called himself a chef, but very much was a chef. I loved anticipating the needs of when an order was called, what he needed, being ahead of it. I would do everything from prepping the food to washing the dishes, to being the barista, to dropping the check to clearing the table.Whitney Otawka: I was sort of like, I did everything in that restaurant and I loved being active in that way. I loved running around. I loved sitting down to talk about food at the end of the night. I got sucked into restaurants and I kept denying that this is what I was going to do. I kept denying it until I think I was 26 when I finally admitted it to myself. It was the move to the south when I finally sort of realized that I was all along the way, was discovering food through the lens of this love of history, and anthropology, and archeology, but it was sort of morphing me into becoming a chef.Suzy Chase: Speaking of archeology, buried in Cumberland Island soil, are relics of at least 4,000 years of human history. What's the most interesting thing you've dug up?Whitney Otawka: So we, and when I say we, it's my husband, Ben and I. We have found two Spanish coins. Those are some of our treasures that we love, that we've personally found, but there's really amazing treasure hunters is what I call them, but they're family members. They've grown up on this island and they know where to look. Gogo Ferguson in particular, she's an amazing jewelry designer, and she goes out, and she finds amazing pottery shards from the Timucua Indians that lived here. She has found dinosaur bones, like a wooly mammoth molar.Suzy Chase: That's so cool.Whitney Otawka: Yeah and megalodon teeth, like extinct giant sharks. I'm in awe every time I see these amazing because I don't have the eye. My husband has a better eye than I do. You know, the people that can walk and be like, "Look at that." I'm like, "Rock, rock." I literally was standing on an arrowhead one time and somebody else was like, "What's under your foot?"Suzy Chase: Your culinary exploration of the south was combined with love and friendship. Talk a little bit about Ben.Whitney Otawka: Ben and I met working at Five & Ten under Hugh Acheson in Athens, Georgia. We started working together. He started actually a month after I did. He had worked at Blackberry Farm. He came in, and he actually moved to pastry. I was a day prep person because I was going to culinary school at night. In the kitchen during the day time, it would literally just be the two of us or maybe one other prep cook in there. He grew up in the south. He grew up in a small town, Washington, Georgia, in a much more... He was younger than me too. He had a much more traditional southern family. Their family had been in the same town since maybe the 1820s, so he had this very traditional upbringing.Whitney Otawka: I was from California, and a little more wild, and I had gone to Berkeley, but we just instantly became best friends. It was just, I don't know. I can't put words into it, but we were best friends immediately. We had this great year and a half of building an amazing friendship and then we along the way were falling in love. We've been working together, gosh, what? 13 years now in the same kitchen. We've lived most of our relationship on a deserted island, where we only have each other's company, but he taught me a lot about southern cuisine. You can learn a lot in a restaurant, but I think you learn so much more in the home from the people's traditions. The way that they eat. The way they celebrate. The way they mourn. The food that they serve on these occasions. I think those things have really crept into the soul of how I understand southern food. It's that gathering point around the table, the conventionality of it all.Suzy Chase: I went to a Hugh Acheson dinner the other night here in New York City. It's like you, he's from Canada, but he sort of embraced the south.Whitney Otawka: Yeah. He was an interesting mentor to have. He's very intelligent, very witty, very dry.Suzy Chase: Yeah. He was fun to listen to.Whitney Otawka: Yeah, he was always fun to listen to in the kitchen for sure. I mean it was a very close-knit team those early days at Five & Ten because he was still in the kitchen. It was before he'd gained fame. It was a great place to grow as a cook, honestly.Suzy Chase: Tell us the story of Greyfield Inn, which is the only commercial establishment on Cumberland Island and it has such a rich history.Whitney Otawka: It was in the 1880s that Andrew Carnegie's brother Thomas Carnegie and his wife Lucy Carnegie, first visited Cumberland Island. The Golden Isles became this interesting location for these northern industrial tycoons to come down and get away from the cold northern winters. Cumberland sort of struck Lucy's fancy. It was Lucy that really fell in love with Cumberland. They bought, I think it was like 80 or 90% of the Island. On this original hunting lodge, they built Dungeness. So Dungeness was the first house that's located on the north end of the Island. Lucy, being a very Victorian aged woman, wanted to have her children as close to her as possible.Whitney Otawka: So, for her married children, she built each of them a home on Cumberland Island. One of those houses being Greyfield. It was originally Grazefield. So Greyfield became the house she built for her daughter Margaret, who became Margaret Ricketson in marriage. It was passed down through their family. In the 60s, there came a point when a lot of these beautiful old homes that were so large and so hard for the families to keep up, were sort of run down. It was the family that convinced Lucy Ferguson in the 60s to turn it into an inn. I want to say it was 1965 that they decided to make Greyfield an inn. It started really small. I think they only had four rooms. It was all of Lucy's grandchildren who sort of took the charge and it's evolved over that time.Whitney Otawka: I mean it's been open for a good number of years now. It's really changed with the times. Yeah, that's Grayfields history, but there's some of the old houses still, as well, that are located here. Plum Orchard is now in the park system. Dungeness unfortunately, is in ruins now. It's The Dungeness Ruins. It was... This is an interesting story. Supposedly, in the 50s, there was a caretaker who had shot at someone that was poaching and hunting near the house. Supposedly, that man came back and set the house on fire.Suzy Chase: Oh my gosh.Whitney Otawka: The person was never caught, but the person is still in Fernandina, and alive, and brags that they were the one that set the house on fire. The Dungeness is in ruins. There was a house near there called The Grange. I believe it was also part of the original five houses. Yeah, it's amazing. I mean you drive along this dirt road on this nearly deserted island and you come across these 100-year-old mansion. They're just so striking and a bit spooky in their own way too.Suzy Chase: The only local produce you have access to is Grayfields two acre garden. What grows in your garden?Whitney Otawka: Oh man. We grow a lot of beautiful produce. Right now we're in between seasons because it's so hot in the months of August and September that we hardly could grow anything. We still have a little bit of okra coming in. We oddly get to bring back a little bit of summer produce when the intense heat settles down. We're looking for a second crop of tomatoes and cucumbers to come in right now. Leafy greens. We can grow everything from broccoli to cauliflower, kale, mustard greens, sweet potato greens. We had some beautiful sweet potatoes come out this summer. We have [inaudible 00:19:37] carrots, high curry turnips, beautiful fairytale eggplant, arugula, little gem lettuces. I mean it's absolutely stunning what we can grow in this amazing garden.Whitney Otawka: That credit really goes to the different teams that have come through and farmed. It's usually a couple, sort of like Ben and myself. I think couples do well in this isolated environment, but they're out there every day like we are in the kitchen. It's great too because we can go out there and be picky about things. Like, "Oh this is perfect the way it is now." We see it a different way sometimes then a farmer does. It's being involved and being able to walk out into the garden and know that it's being produced specifically for your kitchen. It allows you the opportunity to really choose when it should be harvested.Suzy Chase: Like a lot of cookbooks, you break up the chapters by season but your seasons are different. Can you tell us about those?Whitney Otawka: Sure. Yeah. It was an interesting process. It was funny. It was literally the first thing I thought of. It's based on the ecology of this island. It's based on the most prolific feeling of each season. The first chapter is Oyster Season. We have wild oysters that grow here on the island. We do oyster roast in the wintertime. It's the cold water. The water doesn't get super cold here, but the coldest waters produce really delicious oysters, as far as their briny and wild. The second season is vegetable season. That's a really great time for us for growing in the garden. It's that early spring to late spring, where we have so many amazing crops that run together. We still have tender [inaudible 00:21:19] carrots running into the first harvest of cherry tomatoes. It's pretty amazing the combinations we can get, so that's the second chapter.Whitney Otawka: The third chapter is Shrimp Season and shrimp is, I mean if you've been to the coastal south, shrimp is king, especially on the Georgia coast. It's a main part of the economy here. We still have shrimp festivals, we have the Blessing of the Fleets. It's one of the things that you can find easily that's caught locally. I mean everywhere you drive, there's a guy that's selling shrimp on the side of the road. And then there's heat, which is if you've ever been to the south in summer, you know what I'm talking about. It's this heavy blanket of humidity that drapes over everything. The sun is so saturated. The light is so bright. It dominates how you cook, how you feel. You have to take breaks in the afternoon. It's just really intense. And then we celebrate the breaking of the heat with smoke and cedar and that's when you can go back outside. That's the idea of preservation. That's when you're building fires again and sort of celebrating the years. That is the seasons.Suzy Chase: On Sunday night, I made your recipe for Low Country Boil on page 176. Can you describe this recipe?Whitney Otawka: Oh sure, yeah. I mean low country boils are so very popular in this region. I really think in the coastal south, everywhere from Louisiana to North Carolina, there's a version of a low country boil. For us here, like I said, shrimp is the king of our low country boils. We throw in shrimp. We throw in corn. We throw in potatoes. It's just this one-pot meal. I think it's pretty easy. Did you find it pretty easy to make?Suzy Chase: Yeah. What was interesting was I thought that the orange and then the tomato juice were surprising ingredients. Are they normally in low country boils? I'd never made one before.Whitney Otawka: I grew up making Frogmore Stew, which is a low country boil when I worked for Hugh Acheson and we always had tomato broth in ours, which I loved that flavor. And then the orange is for us here. We have a lot of citrus trees that grow on the island, so it was natural for me to reach for an orange as opposed to a lemon, which would be the obvious go-to. I love that addition of the orange to it. It was just that Cumberland Island feeling that I brought forth in the book. One last thing about that is that I love that you just throw it down and you eat it with your hands. There's not the pomp and circumstance of needing a knife and a fork.Whitney Otawka: I think the joy and I try to express this in a book a lot. There's something about eating with your hands that I just love. I love that feeling. Washed hands, I think I say in there, but I love that. It's just there's this casual nature. People instantly relax when they're eating with their hands, as opposed to at a table, with a white tablecloth, perfectly set with silverware. It just creates a different atmosphere. That's one of those meals that really creates a cultural memory and sort of gives you a sense of real people.Suzy Chase: Now to my segment called, My Favorite Cookbook. Aside from this cookbook, what is your all-time favorite cookbook and why?Whitney Otawka: I'm madly in love with the Hartwood Cookbook. It is one of those books that takes you to a destination and I just love everything about it. The storytelling, the writing, the food, the photography. It's so rich and so lovely. I call it sort of my little guidebook. I would keep it around when I was working on my book. I know the books are very different, but it was such an inspiration for me. Even the story Eric Werner and his wife. The story of going away and running away from New York to Mexico and to Tulum to open this project, I just love it. I love everything about that story. I love adventure and the food is beautiful, and the culture of the food there is incredibly impressive. Yeah, that's got to be one of my favorites.Suzy Chase: Where can we find you on the web and social media?Whitney Otawka: I mean, everything's my name spelled out. I'm on Instagram. I'm on Facebook. I have a website, which is just whitneyotawka.com and I have a lot more recipes that I put on there. I have great intentions to do so many things, listing more of our travels. I do travel frequently. A lot of people ask me where to eat when I travel, so I'm trying to get those posted online as well. So, whitneyotawka.com.Suzy Chase: Thanks for giving us a glimpse into your life and for chatting with me on Cookery by the Book Podcast.Whitney Otawka: It was my pleasure. Thank you so much.Outro: Subscribe over on cookerybythebook.com and thanks for listening to the #1 cookbook podcast, Cookery by the Book.

While taking French classes at the University of California-Berkeley, Whitney Otawka responded to an ad for a waitress position at a local French creperie. Although she didn't get the waitress job, she was hired into the two-person kitchen and her culinary career began. Raised in the mojave desert in Hespiria California her family struggled financially and she dreamed of becoming an egyptologist. Over time in Oakland and San Diego she began to actively pursue and culinary career. She's worked both coasts from California to Georgia. Along the way she's worked for chefs such as Hugh Acheson and Linton Hopkins and staged at Per Se and Le Bernardin. She appeared on Season 9 of Top Chef and just released her first cookbook The Saltwater Table: Recipes from the Coastal South.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We'll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart's content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo Courtesy of Whitney Otawka The Line is powered by Simplecast. 

At some point in 2016, 1 in 7 U.S. households was food insecure and more than 44 million people participated in the federal Supplemental Nutrition Assistance Program (SNAP). The nonprofit No Kid Hungry says more than 13 million U.S. children live in "food insecure" homes. The National Conference of State Legislatures created a Hunger Partnership to address food insecurity. With more than 20 legislators and three legislative staff, the partnership works to address hunger in America. Corporate and nonprofit partners, including the Congressional Hunger Center, support the partnership. We get unique perspectives on this issue from our two guests: Hugh Acheson, who has won major awards including the James Beard Award for best chef and Food & Wine’s best new chef, has been featured on several TV cooking shows. He discusses his involvement in providing meals for school children. Senator Renee Unterman (R-Ga.) is co-chair of NCSL’s Hunger Partnership. She discusses the work of the partnership and how it works with the federal government to address food insecurity. Additional Resources Transcription of Episode 61

Gail Simmons is a food writer and judge on Bravo's 'Top Chef.' And, like Hugh Acheson, she is Canadian. Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode Notes Notes go hereFind out more on the Colorful Plates website.

Episode Notes We talk with James Beard Award winning Chef Hugh Acheson about keeping the creativity alive in the kitchen and connect with Sunkist about what's new with citrus!Find out more on the Colorful Plates website.

Richard and Jazmin chop it up with Chef Hugh Acheson before the Super Bowl. Before the interview Richard has a great idea for some merch, then Hugh shares his feelings on competition shows having been on both sides himself, and how despite hailing from Canada Hugh's favorite sport is not Hockey. Remember to join us @Starving4pod! Green Chef - Check out Greenchef.us/starving to get $50 off your first box!

Steve and Ina talk with chef Hugh Acheson about how a Canadian fell in love with Southern Food, his new podcast and what he is enjoying in NYC these days.

House talks with The Ringer's own Danny Chau about his Popeye's Super Bowl spread and his Szechuan-style lunar new year meal (1:55). Then he talks to celebrity chef Hugh Acheson about how he made his way from Ottawa to Georgia and opening the restaurants Five & Ten, The National, and Empire State South; his brand-new podcast 'Hugh Acheson Stirs the Pot'; an incredible living curriculum called Seed Life Skills; and more (24:30). SeedLifeSkills.org

Season 5 of Andrew Talks to Chefs kicks off with our action-packed, first-ever LIVE production from the Brooklyn Podcast Festival! Tom Colicchio joins Andrew on stage for a one-on-one conversation covering everything from his culinary point of view to the origins of Craft restaurants and Top Chef to his social advocacy and political outspokenness to why he doesn't dig sous vide. Then chefs Greg Baxtrom (Olmsted), Alan Harding (Gowanus Yacht Club, et al), and Alex Raij (La Vara, Saint Julivert) participate in a Brooklyn--Then & Now rap session. Plus, Caitlin meets the audience for a trivia contest, the Brooklyn-based band FaTHERS performs our theme music in person, and Georgia chef and former Top Chef judge Hugh Acheson joins Andrew in studio to introduce the show. Let's get this 2019 party started! Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast.

What does fake news have to do with the Farm Bill? Former U.S. Department of Agriculture Under Secretary for Food, Nutrition and Consumer Sciences Kevin Concannon and award-winning chef and cookbook author Hugh Acheson talk with host Billy Shore about the importance of public service, nutrition and basic cooking skills, and the recently passed Farm Bill. “I’m as pleased with the Farm Bill for what is not in it - some of these ‘poison pills’ so to speak - that really intended to just harm people,” says Concannon. Acheson connects the fights around important Farm Bill components like SNAP (food stamps) – on which 40M Americans depend, half of them children - to a larger trend in our society. “We no longer believe that the best natural resource we have is the next generation. These kids all deserve an equal chance within the most prosperous nation on earth,” he insists. In his hometown of Athens, Georgia, Acheson developed a home economics program called Seed Life Skills to teach middle schoolers the basics of preparing healthy meals. “I think my duty in this life is to strip away the pretension about food and make people realize that we can all feed ourselves, we can feed those around us,” he says. As Under Secretary, Concannon visited one of the middle schools where the kids were growing, preparing and feeding meals to senior citizens in the community. “They had inculcated the knowledge and the values in these middle school kids and they were really committed. It was just wonderful to see it,” he observes. Listen to these two guests set the record straight about the lasting, positive impact of social programs that focus on our greatest natural resource - our children.

EPISODE 143HUGH ACHESON FROM TOP CHEF AND TOP CHEF MASTERSHugh Acheson is a James Bear award winning chef, author, and TV personality. Hugh competed on Bravo’s Top Chef Masters: Season 3. He returned to the hit show as a judge on Top Chef: Seasons 9 - 13 as well as Top Chef: Duels. He also hosted Bravo’s online complement to Top Chef Masters Season 5, called Battle of the Sous Chefs. He discusses his career, behind the scenes of Top Chef, and the one food he despises. Kate’s buddy Andrew Robben reviews the Netflix series Instant Hotel, which follows Australian homeowners who have transformed their homes into hotels and are individually judged by each other to receive the highest scores with the winner to win an ultimate prize.Celebrity hairstylist Julius Michael and makeup artist Priscilla DiStasio talk about what happened behind the scenes of Danielle’s wedding on Real Housewives of New Jersey this season. Reality Life with Kate Casey http://www.loveandknuckles.comTwitter: @katecaseyInstagram: @katecaseycaFacebook Group: https://www.facebook.com/groups/113157919338245/Facebook.com/loveandknucklesAmazon List: http://www.amazon.com/shop/katecaseycaPOSHMARKhttps://poshmark.comPROMO CODE: Reality5MADISON REEDMILK See acast.com/privacy for privacy and opt-out information.

Celebrity Chefs Curtis Stone, Brendon Collins and Hugh Acheson sip wine with Dan and Emma at the L.A Food & Wine festival and reflect and laugh about their early kitchen days under the likes of Marco Pierre White.

Before we celebrate the dog days of summer over the September long weekend, co-hosts Emma Waverman and Phil Wilson talk about the Ontario government’s “buck a beer” campaign while rolling their eyes and also debate the Air Canada enRoute Canada’s Best New Restaurants 2018 list of nominees.Do restaurant lists frustrate a lot of people? Well, we know the answer to this one, at least!From there, Waverman shares her experience on visiting a place called The New Farm where she spent time on a Community Food Centres Canada retreat with a variety of chefs from across the country including Winnipeg chef and local food advocate, Ben Kramer, Renee Lavallee of The Canteen in Dartmouth, Top Chef Canada: All Stars winner Nicole Gomes and Canadian-born, but American-based celebrity chef, Hugh Acheson.Here, Waverman saw different conversations unfold about food systems that effect people of all walks of life and socioeconomic statuses and the ways members of the culinary industry can work together to improve them.She also gets a candid interview with Acheson about his initiative Seed Life Skills, which aims to revitalize home economics in the United States and how production on Iron Chef Canada has been going so far. He’s fairly tight-lipped about the latter.

Before we celebrate the dog days of summer over the September long weekend, co-hosts Emma Waverman and Phil Wilson talk about the Ontario government’s “buck a beer” campaign while rolling their eyes and also debate the Air Canada enRoute Canada’s Best New Restaurants 2018 list of nominees.Do restaurant lists frustrate a lot of people? Well, we know the answer to this one, at least!From there, Waverman shares her experience on visiting a place called The New Farm where she spent time on a Community Food Centres Canada retreat with a variety of chefs from across the country including Winnipeg chef and local food advocate, Ben Kramer, Renee Lavallee of The Canteen in Dartmouth, Top Chef Canada: All Stars winner Nicole Gomes and Canadian-born, but American-based celebrity chef, Hugh Acheson.Here, Waverman saw different conversations unfold about food systems that effect people of all walks of life and socioeconomic statuses and the ways members of the culinary industry can work together to improve them.She also gets a candid interview with Acheson about his initiative Seed Life Skills, which aims to revitalize home economics in the United States and how production on Iron Chef Canada has been going so far. He’s fairly tight-lipped about the latter.

Hugh Acheson, Adam Perry Lang & Buddy Valastro are this week's guests for the Life of Dad Show Remix. This episode of The Life of Dad Show Remix takes a look at three dads always have something cooking…or baking in the kitchen. We talk with Hugh Acheson, Adam Perry Lang and Buddy Valastro. These interviews were from previous … Continue reading #340 – Hugh Acheson, Adam Perry Lang & Buddy Valastro →

This week, we bring you a report about how migrant children separated from their families at the US border are being housed and fed. Do they have enough to eat, and are the foods provided safe and culturally appropriate? We speak to Rachel Merker, director of Policy and Research at First Focus, a bipartisan advocacy organization dedicated to making children and families the priority in federal policy and budget decisions. Because our theme is youth, we turn the mic over to our two summer interns, both recent high school graduates. Mary Margaret McCartney reports on recent efforts to modernize home economics classes and Victoria Harvey looked into an organization ensuring that free summer meals for kids are just a text message away. We also hear from a teen chef who's talked his way into working in some of New York City's top kitchens, including Ramen Lab and the recently shuttered Momofuku Ma Peche. He's got 61,000 instagram followers, and big plans for the future. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Photo via flickr.com/photos/usdagov/16024807396 Meat + Three is powered by Simplecast

Chefs Collaborative was founded in 1993 as a non-profit network focused on inspiring, educating and celebrating chefs and food professionals dedicated to working towards a better, more sustainable food system. For their 8th Annual Chefs Collaborative Summit, Growing Community – Owning the Future, food professionals from across the country gathered in Atlanta, GA on Saturday, September 9th – 11th for workshops, networking and engaging discussions on issues such as ethical seafood practices, food waste, meat matters and solutions for the future of sustainable food. Part two of Sunday's programming delved into concepts such as adaptive grazing techniques, a reimagining of the archaic curriculum of “home economics," and a deeper understanding of equality in politics of farming. This incredibly diverse group of individuals shared their knowledge and passion for making a difference through our local communities. Discussions also included a deeply intersectional examination of the restaurant business through the avenues of equity and race relations, and how both chefs and restaurateurs must take a stand to protect our nation’s immigrants through the socio-cultural establishment of “restaurant sanctuaries." List of speakers: 00:10 – Marc Oshima, AeroFarms 6:53 – Evan Mallett, Black Trumpet 12:50 – Josh Goldman, Australis Barramundi 20:00 – Hugh Acheson, Seed Life Skills 34:00 – Tamara Jones, Southeast African American Farmers Organic Network, and Matthew Raiford, The Farmer and the Larder 49:44 – Kim Severson, The New York Times; Daniel Patterson, Alta Group, Coi and LocoL; Johnny Livesay, Black Star Co-Op; Saket Soni, National Guestworker Alliance; Marielena Hincapié, National Immigration Law Center

I write and work from home and most of the time, I work in quiet, which isn’t really quiet. Right now, it’s the muted sounds of birds through the windows, traffic on my street, my dog Petunia, and the late summer buzzing of cicadas. When Chris Wilkins of Root Baking Co. stopped by my house recently to record, our recording also captured that natural working environment in the background. For me, this was the perfect setting for our chat because Chris and his wife Nicole are part of my “real life” as well as public life here in Charleston. Beyond the friendship, however, I have a keen appreciation and admiration for the products and the knowledge and even research coming out of Chris and Nicole’s bakery. Roughly 75% of their breads are made with grains that are grown and milled in the Southeast, and chefs from Sean Brock to Hugh Acheson serve it. You’ll hear Chris reference a lot of people in this interview, because personal connection is what drives his baking and his business, that passion and dedication coming through in each delicious bite. But what Chris won’t tell you is that he is a rising star in the baking world. He’s changing it with his blend of practicality, talent, and a hefty, hefty dose of putting in the work.

I talked with chef Hugh Acheson on his visit to Canada to present at this year's Terroir Symposium. His topic: representing Canada on the world stage. Well-known for his appearances on 'Top Chef', he has strong opinions on sexism in the food industry, on being Canadian and on teaching school children to cook.I talked with chef Hugh Acheson on his visit to Canada to present at this year's Terroir Symposium. His topic: representing Canada on the world stage. Well-known for his appearances on 'Top Chef', he has strong opinions on sexism in the food industry, on being Canadian and on teaching school children to cook.

I talked with chef Hugh Acheson on his visit to Canada to present at this year's Terroir Symposium. His topic: representing Canada on the world stage. Well-known for his appearances on 'Top Chef', he has strong opinions on sexism in the food industry, on being Canadian and on teaching school children to cook.I talked with chef Hugh Acheson on his visit to Canada to present at this year's Terroir Symposium. His topic: representing Canada on the world stage. Well-known for his appearances on 'Top Chef', he has strong opinions on sexism in the food industry, on being Canadian and on teaching school children to cook.

Chef Hugh Acheson talks about the state of Southern cuisine, what to order at Waffle House, and how he might even be a better illustrator than he is cook. Learn more about your ad choices. Visit megaphone.fm/adchoices

A short ferry ride from Fernandina Beach, Fla. takes you to the shores of Cumberland Island, Ga., just over the state line. This island’s wild, untamed shoreline is broken up only by the dock, and once on land, you wander into a maritime forest of live oaks dripping Spanish moss, palm fronds, wild horses in the clearing in the distance, and deep sandy roads your only direction in. This is the magical setting of The Greyfield Inn, once a retreat for the Carnegie family and now an intimate inn where Executive Chef Whitney Otawka is once again at the helm, back from a stint on the mainland with Hugh Acheson projects, Top Chef Season 9 fame, and the Cochon 555 tour. She is focused, driven, and yet drawn to this place where the rhythm of the days are far different from that of the bright lights and big city. Still, she knows this is a season and not a sentence, and as a chef proves she is always thinking about the next dish, the next day.    

This week on All in the Industry, Shari Bayer goes “On the Road” with a special episode from the Food & Wine Classic in Aspen. This annual event, now in its 34th year, took place from June 16-19 and is considered to be the crème-de-la-crème of culinary events. Shari reports to the HRN studio to share highlights and several excellent “behind-the-scenes" interviews with industry participants, including Amex Restaurant Trade Program’s Danielle Wallis, Food & Wine's Best New Chef Michael Gullato, wine guru Paul Grieco, photographer Hugh Galdones, and restaurateur Hugh Acheson. Shari also plays her Speed Round game with TV host and personality Andrew Zimmern of Bizarre Foods on the Travel Channel, and finishes off the show with her solo dining experience at Aspen’s popular Ajax Tavern at The Little Nell.

This week on Sharp & Hot, Chef Emily is joined via phone by Chef Whitney Otawka of the Greyfield Inn on Georgia's Cumberland Island. Whitney's entrance into the culinary world began in a French creperie in Oakland, California in 2000. She moved to Athens Georgia in 2005, where she quickly worked her way up to Sous Chef of 5&10 under Chef Hugh Acheson. For part of her tenure, she simultaneously worked as Chef de Partie of Linton Hopkins’ Restaurant Eugene in Atlanta, and also took time out to hold numerous stages in some of New York’s finest restaurants, including Per Se, Le Bernardin, and Blue Hill at Stone Barns. In 2010 she moved on to a unique opportunity in coastal Georgia at the prestigious Greyfield Inn of Cumberland Island, where she served as Executive Chef and began to gain national recognition, earning a spot as a contestant on season 9 of Bravo's Top Chef. Spring on the barrier islands of Georgia & North Florida is one of the most prolific times of the year. Radish, kale, cabbage, leeks, and snap peas of early spring begin to push into baby squash and the first round of tomatoes. Menus overflow with endless combinations and possibility. As a home cook, when the weather is this good, I prefer to cook outside, over an open fire. This recipe would make a great light lunch or a perfect side for dinner. The acidic marinade on the squash would be it a perfect pairing for a marbled steak or some lovely buratta. Squash Escabeche Yields 4-6 servings 1½ pounds squash, preferable baby ¼ cup evoo 1 teaspoon kosher salt ½ cup escabeche marinade 1 cup arugula 1 tablespoon cilantro leaves 2 tablespoons marcona almonds Wash and cut the squash into various shapes. Set aside and build a fire in a grill. While the coals are burning down make escabeche marinade (see recipe below). When the grill is ready, toss the squash in the olive oil and kosher salt. Place the squash in a single layer on the grill. The grill should be at a medium- high heat with a low flame. You are looking to mark the squash, about 4 minuets on each side. Remove from heat. When ready to serve toss the squash in ½ cup of escabeche marinade, lightly torn arugula, cilantro leaves, and marcona almonds. Garnish with a sprinkle of sea salt. This dish is excellent served hot, room temperature, or cold. Enjoy! Escabeche Marinade Yields ½ cup 1 Tablespoon lemon juice 1 Tablespoon lime juice 1 Tablespoon red wine vinegar ¼ cup olive oil ¼ teaspoon kosher salt pinch of ground black pepper pinch of smoked Spanish paprika 1 Tablespoon minced white spring onion 2 teaspoon minced and deseeded jalapeno ¼ teaspoon minced garlic 2 teaspoon minced cilantro 2 teaspoon minced parsley Combine all ingredients in a bowl and whisk to combine. Allow mixture to sit for at least 30 minutes before using.

Presented by VerTerra Dinnerware, hosted by Four Seasons Resort, Palm Beach during the 2015 Palm Beach Food & Wine Festival on Saturday, December 12, 2015

Ep. 170 - This week's guest is James Beard Award winning Chef (and Top Chef judge) Hugh Acheson, known for his restaurants in Atlanta and Athens, GA. We talk to him about In N Out Burger, the great music scene in Athens, and the Coolio cookbook (which he has cooked out of.)

Chef/restaurateur Hugh Acheson operates a string of popular restaurants in Georgia, including Empire State South, The Florence, and The National. In addition to publishing two cookbooks, Acheson is a frequent judge on Top Chef. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hugh Acheson is the author of the James Beard Foundation Award-Winning Cookbook "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen," "Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks," and his new book, "The Broad Fork: Recipes for the Wide World of Vegetables and Fruits." He is a chef/partner of the Athens, Georgia, restaurants, 5 & 10, The National, also. the Atlanta restaurant, Empire State South, and The Florence in Savannah. He is a James Beard award winner for "Best Chef Southeast," and was named a "Best New Chef" by Food & Wine Magazine. Hugh competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef.*One live listener will be the recipient of a FREE copy of his newly-released cookbook, "The Broad Fork: Recipes for the Wide World of Vegetables and Fruit."@hughacheson (Twitter)http://hughacheson.com/

Hugh Acheson is the author of the James Beard Foundation Award-Winning Cookbook "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen," "Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks," and his new book, "The Broad Fork: Recipes for the Wide World of Vegetables and Fruits." He is a chef/partner of the Athens, Georgia, restaurants, 5 & 10, The National, also. the Atlanta restaurant, Empire State South, and The Florence in Savannah. He is a James Beard award winner for "Best Chef Southeast," and was named a "Best New Chef" by Food & Wine Magazine. Hugh competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef.*One live listener will be the recipient of a FREE copy of his newly-released cookbook, "The Broad Fork: Recipes for the Wide World of Vegetables and Fruit."@hughacheson (Twitter)http://hughacheson.com/

This week on Eat Your Words, host Cathy Erway is celebrating Father’s Day with guest Hugh Acheson, James Beard Award winning chef, Top Chef star, and author of the new book “The Broad Fork.” Narrating the four seasons of produce, Hugh offers solution to the age old question: “What the hell do I do with kohlrabi?” From kohlrabi to carrots, beets to Brussels sprouts, all are demystified or creatively reintroduced to get readers excited about your greens and fruits. It’s what both your doctor and your grocery bill have been telling you to do, and Hugh gives Cathy the highlights to expect from “The Broad Fork” plus why this way of eating is so important to him.

HUGH ACHESON is the author of the James Beard Foundation Award Winning Cookbook A NEW TURN IN THE SOUTH: Southern Flavors Reinvented for Your Kitchen, Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks, and THE BROAD FORK: Recipes for the Wide World of Vegetables and Fruits. He is a chef/partner of the Athens, Georgia, restaurants 5 &10, The National, the Atlanta restaurant Empire State South, and The Florencein Savannah. He is a James Beard award winner for Best Chef Southeast and was named a Best New Chef by Food & Wine Magazine. Hugh competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef. http://hughacheson.com  This show is sponsored in part by http://audibletrial.com/northwestprime 1st book is Free! Click & see if audible books are right for you!

We celebrate the season of love by letting our crushes know how we really feel. Andrew, Molly and many of our food-loving friends like Lidia Bastianich, Hugh Acheson and Dana Cowin pour their hearts out on this special Valentine's Day episode of Go Fork Yourself.

Andrew & Molly recap their weekend at the New York City Wine & Food Festival. Molly shares her big news. Plus, we have 5 Questions with Hugh Acheson, Guy Fieri (with a cameo from Nadia G.), Doug Quint & Bryan Petroff of Big Gay Ice Cream, and Johnny Iuzzini.

It's biscuit time on the Alton Browncast. Alton remembers Ma Mae, shares his first experience with buttermilk and fesses up to how he really makes biscuits at home. He also sits down with poly-hyphenate Hugh Acheson to talk Southern food, Top Chef, and the proper culinary library.

Hugh Acheson is a Canadian-born and Georgia-local chef and restaurateur. He owns four restaurants in Georgia – Five & Ten and The National in Athens, GA, Empire State South in Atlanta, GA and The Florence in Savannah, GA. On top of that, he is known for his Southern-style cookbook, “A New Turn in the South,” and for being a judge on Top Chef. Acheson tells me the story of how he fell in love with food, his Southern food preferences and pointers, as well as his challenges on competitive cooking shows. Plus, find out how he made such a vast amount of contestants cry. Please subscribe to the new homes of The Alton Browncast on: iTunes Stitcher Radio RSS Feed The post Hugh Acheson: The Alton Browncast #5 appeared first on ALTON BROWN.

In this episode of the Find Dining Podcast, Hope Philbrick, founder of Getaways for Grownups and the blogger behind Insatiable: Thirst + Hunger + Wanderlust, talks to us about the culinary scene in Atlanta. She reveals the city's secrets about vidalia onions, Georgia's signature barbecue style, and the foreign flavors of Coca-Cola. Check out Getaways for Grownups Read Hope's blog Insatiable: Thirst + Hunger + Wanderlust More about the Kentucky Bourbon Trail More about the Urban Bourbon Trail Hope's Southern Restaurant Recommendations: Empire State South (Chef Hugh Acheson, 2012 James Beard Award Winner - tie) Restaurant Eugene (Chef Linton Hopkins, 2012 James Beard Award Winner - tie) 4th & Swift 5 Seasons Brewing Chicken and the Egg Fig Jam Kitchen and Bar JCT Kitchen Kaleidoscope Bistro & Pub Rosebud South City Kitchen Out of the Frying Pan Picks: Best Place for an Original Cocktail: Holeman & Finch Public House Best Name for a Restaurant: Southern Art Favorite BBQ Joint: Burnt Fork BBQ Favorite Place for a Business Lunch: Food 101 Favorite Butcher Shop: Dekalb Farmers Market Favorite Restaurant for Kids: Ted's Montana Grill Bottom photo by Lauren Rubenstein.

On today's THE FOOD SEEN, the man once known as “The Amateur Gourmet”, Adam Roberts, goes pro, learning “Secrets Of The Best Chefs”, and writes a cookbook therewith, sharing all the tips, techniques, and tricks of the trade. From chefs like Hugh Acheson, Alice Waters, Roy Choi, Nancy Silverton, Lidia Bastianich, Melissa Clark, Harold Dieterle, Anita Lo, Sara Moulton, Jose Andres, hear how Adam learned to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, stir-fry in a wok, improve his knife skills, eliminate wasteful food practices, and even create a recipe of his own… This episode has been sponsored by Susty Party. “Having an audience helps a lot when you cook… When it's for more than one person, you can justify it.” “When the food media started to notice me and embrace me, that's when things changed for me. Up until this point, I was just this wacky and weird kid making food disasters in my kitchen!” “Everyone I cooked with for the book, I wanted to learn something specific from them.” — Adam Roberts on THE FOOD SEEN

On today's THE FOOD SEEN, Hugh Acheson chef/owner of Five & Ten, The National, and Empire State South, in Atlanta and Athens, Georgia, takes A New Turn in the South (his cookbook) on the road, preaching the gospel of the South … and his Ottawa upbringing. This program was sponsored by S. Wallace Edwards & Sons. “First and foremost, I cook for a community and that community is rich and poor. I want to appeal to all of those people. I want everybody to have an excuse at least once a year to come to the restaurant. If I was to isolate it and decide to [source everything locally], it would probably be more expensive food.” –chef Hugh Acheson on The Food Seen