Susan Feniger’s passion for food has propelled her into a three-decade career as a successful chef, restaurateur, cookbook author, and media darling, with the Los Angeles Times saying, “She deserves an Emmy for energy.” She spends most days dividing her time between her Border Grill restaurants in Las Vegas at Mandalay Bay Resort & Casino, Downtown Los Angeles, and Santa Monica, CA, as well as the Border Grill Truck (all co-owned with Chef Mary Sue Milliken), not to mention her first solo venture, Susan Feniger’s STREET.
Chef and Proprietor Wiedmaier developed a strong passion for the culinary arts at a young age while growing up in Germany. A family subscription to the French newspaper “Le Monde” provided him with key insights into the lives of famed chefs. Born to a father who is 100% Belgian and a mother who is Californian, Wiedmaier was given a chance to see and experience ingredient-based cuisine with the freshest produce, meat and dairy.
New Orleans: August, Besh Steak, Domenica, LĂĽke, Soda Shop, The American Sector, Borgne / La Provence (Lacombe, LA), LĂĽke San Antonio (San Antonio, TX)
BIO:
Acclaimed chef John Besh grew up hunting and fishing in Southern Louisiana, learning at an early age the essentials of Louisiana’s rich culinary traditions. “With all the cultural influences in Louisiana,” he says, “it’s an exciting place to learn about food.” And he should know: years later, fortunate enough to have traveled and studied the world over, Besh has set the benchmark for fine dining in New Orleans, one of the world’s most esteemed restaurant cities – and he is still learning, growing, and refining his work at the forefront of his industry.
Correct! Atlantic salmon is farmed and Alaska salmon is wild!
Recent research commissioned by the Alaska Seafood Marketing Institute reveals that despite an overwhelming preference for wild seafood (62%) vs. farmed seafood (6%), there remains significant confusion over which type of seafood is wild and which is farmed.
Actually, Atlantic salmon is farmed and Alaska salmon is wild.
But don’t worry, you’re not alone. In fact, 42% of Americans think Atlantic salmon is wild, when really it is farmed. Recent research commissioned by the Alaska Seafood Marketing Institute reveals that despite an overwhelming preference for wild seafood (62%) vs. farmed seafood (6%), there remains significant confusion over which type of seafood is wild and which is farmed.
