Meet restaurateur, chef John Besh at Pensacola Beach food fest

April 7, 2015

By: Meaghan Habuda,  Creative Loathing Tampa

The Pensacola Beach Chamber of Commerce announced Lousiana-raised restaurateur and award-winning chef John Besh as the celebrity guest for its 8th Annual Taste of the Beach, taking place Friday, Sept. 18, and Saturday, Sept. 19.

Besh, who owns 11 celebrated dining spots, including eight in the Greater New Orleans area, will present a cooking demonstration and tasting during a VIP event at the Hilton Gulf Front hotel Friday evening. Attendees will nosh on modern coastal creations from half a dozen local chefs as well.

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Quick Bites: Chef John Besh to get a ‘Taste of the Beach’

April 7, 2015

By: Julio Diaz, Pensacola News Journal

Celebrity Chef John Besh will get a "Taste of the Beach" this September.

Besh, whose TV credentials include hosting two PBS cooking shows and the Spike series "Hungry Investors," as well as appearances on programs such as "Iron Chef," will be the special celebrity guest for Pensacola Beach's annual food festival, scheduled for Sept. 18-19 at the Gulfside Pavilion.


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Spill Over?

OutsideOutside pg 2

Better Together: Why Brewers Are Collaborating to Make New Beers

BY JOSHUA M. BERNSTEIN, Bon Appetit

For Andrew Nations, the appeal is simple: “When I think about who understand flavors the most, it’s chefs,” says the president of Shreveport, Louisiana’s Great Raft. Recently, it teamed up with the John Besh Foundation for Provisions and Traditions, a quartet of beers conceived alongside the restaurant group‘s executive chefs.

The first release saw the Great Raft team sit down with Brian Landry, who runs New Orleans’ seafood-driven Borgne. “The most important questions were, ‘How will the beer pair with food and how drinkable is it?’” Nations says. Instead of dictating style, “I wanted it to be a natural conversation,” Nations says. Eventually, they settled on a light and elegant kölsch-style ale brewed with Louisiana rice, a touch of salt from Avery Island, and fragrant hops. “We’re learning more from each other,” Nations says.


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John Besh’s Stuffed French Toast

By: Chef John Besh
“Nutella is a chocolate hazelnut spread in a jar, created in Italy in the 1940s, and when my wife and I were living in Europe, we became hooked on it. But the truth is, I’ll stuff French toast with anything, from peanut butter and honey to apricot preserves, and the dish is always a hit.”  Read more…