The competitive BBQ scene heats up as over 130 high school teams from across Texas gear up for High School BBQ Inc.’s regional competitions, all leading to the highly anticipated State Championship. This year, participants have a shot at winning scholarship awards towards culinary school at the Auguste Escoffier School of Culinary Arts.

Magnolia Network’s new six-part docuseries, *BBQ High*, captures the intense world of high school BBQ competitions. Premiering Sunday, August 18, the series follows Texas teens during their senior year as they vie for the state championship and scholarship awards, beginning with qualifying BBQ events in September and culminating in May.

Teams are tasked with preparing dishes in five categories: brisket, ribs, chicken, beans, and dessert. Alongside the competitive aspect, *BBQ High* documents the students’ personal journeys and the significant life choices they face during their final high school year.

Since its inception six years ago, HS BBQ Inc. has evolved from a modest group of students into a popular competitive sport, now featuring over 130 teams. The non-profit organization promotes project-based learning and aims to inspire high school students through BBQ education and competition.

“BBQ Inc. offers a unique extracurricular option for students interested in BBQ. The competitions focus on problem-solving, the science of cooking, time management, and leadership,” said Marcus McMellon, board member and president of Escoffier’s Austin campus. Escoffier has supported the organization from the start.

McMellon added, “We mentor, provide educational instruction, help with competition setup, and sponsor events. We’ve witnessed these students elevate their game with pre-dawn practices, creative recipes, and hands-on skills. The competitions have grown to be as anticipated as ‘Friday Night Lights.’”

While adult mentors can offer advice, they cannot enter the roped-off areas where students prepare their dishes. Teams must manage their time effectively, from selecting proteins to meeting setup and submission deadlines. Judges score each category to determine the winners.

Escoffier sponsors all HS BBQ Inc. competitions leading up to and including the State Championships and awards scholarships to regional and state winners. For more details on the competition, visit High School BBQ, Inc.

About Auguste Escoffier School of Culinary Arts

The Auguste Escoffier School of Culinary Arts is the largest culinary school brand in the U.S., offering accredited programs through its Boulder, CO, and Austin, TX campuses. Escoffier’s Boulder campus is unique for offering accredited online diploma and degree programs with hands-on externships. Both campuses have been ranked number one in the U.S. by Chef’s Pencil and are recognized as Great Place to Work-Certified, Military Friendly®, and Boulder was named a Newsweek Top Online Learning School. Escoffier in Austin provides programs in culinary and pastry arts, while Boulder offers additional programs in plant-based culinary arts, hospitality, holistic nutrition, and food entrepreneurship. For more information on Escoffier’s programs and accreditations, visit Auguste Escoffier School of Culinary Arts.

BBQ High premieres Sunday, August 18 at 1/12c on Magnolia Network, and will be available same-day on Max and Discovery+.

SOURCE: Auguste Escoffier School of Culinary Arts

The post NEW SERIES “BBQ HIGH” DEBUTS ON MAGNOLIA NETWORK AUG. 18 appeared first on Food and Travel Magazine.

Located in the newly renovated Red Jacket Beach Resort on the picturesque seaside of Cape Cod, Massachusetts, the Re-Treat Suite is a whimsical immersion into the world of Rice Krispies Treats®. This charming suite evokes the nostalgia of summertime sleepovers, allowing fans to fully experience the delight of this classic snack.

The best part? This enchanting suite is free for families and fans – just gather your loved ones, head to the Cape, and start making unforgettable memories.

THIS SUITE IS SO SWEET

Tailored for endless fun and lasting memories, guests will experience their favorite snack in a whole new light. Begin your day with ocean views from a giant Rice Krispies Treats bed. Descend the slide from the top bunk of the double-stacked Treat bunkbeds. Construct a sprawling marshmallow-y pillow fort. Innovate a new flavor of Rice Krispies Treats at the in-room Treat Yourself bar. Enjoy a throwback movie marathon on a giant projector, nestled in marshmallow beanbags. Sample every flavor of Rice Krispies Treats from our fully-stocked snack cabinets, featuring all our fan-favorites: Original, Chocolate, Strawberry, Chocolatey Chip Cookie Dough, Rainbow, Chocolatey Peanut Butter, and more!

“While most families are gearing up for back-to-school routines and early bedtimes, we’re setting our sights on the Re-Treat Suite at this beloved beach destination,” said Danielle Rappoport, Brand Director for Rice Krispies Treats. “Our iconic snack has the magic to rekindle that sense of carefree fun. We hope the Re-Treat Suite inspires guests to indulge in one more magical vacation with their loved ones before the sun sets on summer.”

Cape Cod is the perfect place to relish an endless summer, and Red Jacket Beach Resort is a must-visit for travelers of all ages. Treasured for its coastal allure and myriad family-friendly activities, the Cape offers an idyllic August getaway for those seeking a quintessential summertime adventure. The Red Jacket Beach Resort, part of a multi-property resort group set along a nearly one-mile stretch of Atlantic shoreline, boasts a fresh, contemporary look. It features multiple pools, tennis and pickleball courts, kid-friendly activities, bike rentals, and more, ensuring endless fun for families to explore beyond the Re-Treat Suite.

HOW TO BOOK YOUR UNFORGETTABLE STAY

Families and fans can request one of five different two-night, three-day stays at the Re-Treat Suite by Rice Krispies Treats throughout August by visiting [RiceKrispiesTreatsReTreat.com](https://www.ricekrispiestreatsretreat.com) – all for the joyful cost of $0. The Suite accommodates up to six guests, offering a queen bed, a set of twin bunk beds, and two rollaway beds.

Set your alarms! Bookings will be available on a first-come, first-served basis and will open on a rolling schedule starting Monday, August 12 at 12 PM EST. The stays will be available as follows:

– Monday, August 12 at 12 PM ET: August 16-18
– Wednesday, August 14 at 12 PM ET: August 20-22
– Friday, August 16 at 12 PM ET: August 23-25
– Monday, August 19 at 12 PM ET: August 27-29
– Friday, August 23 at 12 PM ET: August 30-September 1

Looking to prolong the summer magic or host your own Rice Krispies Treats-themed sleepover at home? Follow @RiceKrispiesTreats on TikTok, @RiceKrispiesTreatsUS on Instagram, or find us on your favorite social media platform for more exciting ways to celebrate all month long.

The five 2-night stays are not a contest. Stays will be awarded on a first-come, first-served basis. Guests are responsible for their own travel to and from the Re-Treat Suite by Rice Krispies Treats. Visit [RiceKrispiesTreatsReTreat.com](https://www.ricekrispiestreatsretreat.com) for complete details.

About Kellanova

Kellanova (NYSE: K) is a leading global snack company with a rich legacy of over 100 years. Home to distinguished brands such as Pringles®, Cheez-It®, Pop-Tarts®, Kellogg’s® Rice Krispies Treats®, RXBAR®, Eggo®, MorningStar Farms®, Special K®, Coco Pops®, and more, Kellanova aspires to be the world’s top-performing snacks powerhouse, unlocking the potential of our diverse brands and passionate team.

At Kellanova, our mission is to foster better days and ensure inclusivity through our trusted food brands. We are dedicated to advancing sustainable and equitable food access by addressing hunger, sustainability, wellbeing, and equity, diversity & inclusion. Our aim is to create Better Days for 4 billion people by 2030 (from a 2015 baseline). For more information on our commitments, strategies, and methodologies, please visit our website at [kellanova.com](https://www.kellanova.com).

About Red Jacket Resorts

Nestled on the Yarmouth shores of Cape Cod, the Red Jacket Resorts collection features five spectacular resorts catering to families, couples, private groups, and weddings. Spanning the shores of Mid Cape, the EOS Hospitality-owned properties include Red Jacket Beach Resort, Blue Water Resort, Riviera Beach Resort, Green Harbor Resort, and Blue Rock Resort. These hotels, welcoming guests for over 50 years, offer family-friendly accommodations and amenities, including private beaches, indoor/outdoor pools, summer programming, water activities, Kids Clubs, a rejuvenation spa, and a view of a championship par 3 golf course. With its proximity to the charming towns of Cape Cod, guests have easy access to local shops, trails, boating excursions, and more, providing endless opportunities for exploration in this popular summer and beyond destination.

The post A ONE-OF-A-KIND ‘RE-TREAT SUITE’ BY RICE KRISPIES TREATS IS HERE TO INSPIRE FANS TO TAKE ONE MORE SWEET VACATION THIS SUMMER appeared first on Food and Travel Magazine.

The James Beard Award-winning ”Best Chef: South” and semi-finalist for James Beard’s “Outstanding Chef” Award, Nina Compton was born and raised in St. Lucia, the daughter of St. Lucia’s three-time late prime minister, Sir John George Melvin Compton. At the Compton home of seven, the kitchen was the center of activity, and young Compton wanted to spend as much time as she could there. Like her siblings, she was sent to England for secondary school. When she returned home, she told her parents she wanted to be a chef. They tried to discourage her, but she insisted, so they arranged a two-year internship at a friend’s hotel in Jamaica. We caught up with the busy chef in New Orleans.

What did you learn in the kitchen at the Jamaican hotel?
For me, the biggest thing was never stop learning. I thought I knew everything and then the chef said the next step was for me to go to culinary school. I went to The CIA [Culinary Institute of America] in Hyde Park and, after, decided to learn from the best: Daniel Boulud at his three-star Michelin restaurant in NYC: Daniel.

What was the most important thing you learned from Boulud?
It was excellence or nothing. He really pushed to make the people around him excellent.

You met Emeril Lagasse. What did he say to you?
He said, always engage people; when they come up to you, always smile. People have this expectation of you, so you need to be engaging.

You moved to Miami to work at the iconic Norman’s and, eventually, Casa Casuarina, the former Versace Mansion in Miami’s South Beach, where you met your husband and rose from sous chef to executive chef. Wasn’t this a very fast-track advancement?
It was, but it’s about paying attention and reading and researching and pushing yourself. I think that’s why people excel; you learn from your mistakes and try to be better each day.

In 2008, Fontainebleau Miami Beach re-opened, and you joined Scott Conant at Scarpetta there as sous chef. Then you were appointed chef de cuisine. What was that like for you?
I was able to learn Italian food from the Maestro, who is very, very talented in what he does and the way he’s able to showcase food at that level.

You fell in love with New Orleans and opened your first solo restaurant, Compère Lapin, which has become a hugely successful restaurant included in “Best Restaurants in America” and Food & Wine’s “40 Most Important Restaurants of the Past 40 Years.” What makes Compère Lapin so successful?
Some of those flavors that I grew up with as a child are very unique to people who’ve never had them before. There are green figs and salt fish, conch croquettes, callaloo soup with spinach okra, nutmeg, coriander and chili flakes, and much more. We don’t make food for everyone else, we make food for you.

Why is NOLA such a great foodie town?
I think it’s the most culturally rich city in the U.S. There are influences here you don’t find anywhere else in the country or world. But it’s really about the people who live here and the people who came before us and instilled such strong cultural roots for us to carry that on.

What is your comfort dish?
I think, coming from the Caribbean, curried goat is probably something that people can identify with. That is definitely my comfort food.

In 2018, you opened Bywater American Bistro, recently relaunched as BABs this past January. Why did you change the name and what kind of food do you serve?
It was always supposed to be a neighborhood restaurant: casual, no frills. But the name was very long, and I just felt like BABs, the abbreviated version, would be more playful. We focus more on Italian cuisine.

You’ve opened Nina’s Creole Cottage, a fast-casual concept featuring affordable, heritage-inspired dishes which offers bold flavor combinations traversing St. Lucian savors with Louisiana Creole flavors. Why did you open it, and what’s your favorite dish there?
Doing fast-casual is really a nod to pretty much all the things I love to eat, but in a fast-casual format. My favorite dish there is the Hot Fire Chicken because with each bite the flavor builds, which I love.

How can you run all these restaurants at the same time?
I don’t know. I haven’t figured it out yet.

You were recently named the Godmother of  Silversea’s newest ship. Silver Nova. How did that feel?
I’ve always explored the many ways in which the world’s cuisines – especially St. Lucia and the Caribbean – strengthen human connections and honor heritage, tradition, and identity. I believe food and drink have the power to bond people together and serve as a unifying language.

How do you describe your cuisine?
I would just say it’s fun. It’s not meant to be too crazy, where people don’t feel comfortable, but adventurous people can enjoy lots of flavors.

What is your guilty pleasure?
Pig. I’ve compared it to crispy savory gummy bears. I’ve tried to cut back on it and it’s just not possible.

When you taste a dish, what exactly are you tasting for?
It depends. Whenever we try a new dish at the restaurant, a lot of the young kids say, ‘Oh, Chef, I think it needs more acid or more lemon juice’ or something. And my response to that is, ‘Do you put lemon juice in your macaroni and cheese?’ And they always say no. I think having the balance of the flavors to build within the dish is very important, and having complexity where it’s not just one note. I like things to either be salty or spicy or acidic, not where it’s just one flavor you’re tasting.

You are the culinary ambassador for St. Lucia. What do you do to promote it?
I take visitors to my home island, St. Lucia, every year for a week [this year it’s July 21-27, 2024, at the luxury resort Cosmos]. I focus on the history and technique of the island’s food, but we also explore everything from markets to waterfalls. I try and show the special secrets St. Lucia holds for me and get people to understand the beauty of the island through my eyes.

Do you have any new restaurants on the horizon for the future?
I’m trying to retire.

What advice would you give to those who want to be a chef?
Don’t give up. Don’t lose sight of your goal. And have fun. We spend too many hours in the kitchen not to have fun.

What’s the most important thing about being a chef?
Get rest. Take time for yourself in the day, whether it’s 10 minutes or an hour. And go outside. When I wake up in the morning, I make a cup of coffee and sit outside and either plan out my day or disconnect for a second. My husband/business partner, Larry Miller, and I run the business together and talk about our day together. It helps to have somebody.
Also, I think the most important part of it is to stay grounded. You have to really know who you are and be comfortable with everything you’re doing and not doing it for social media or anything like that. It’s just really about how you’re projecting yourself to the people.

What’s the most favorite meal you’ve ever eaten?
It could be having grilled lobster on the beach or eating dinner in Paris. It’s really about time and place, not so much about the food but really about where I am and who I’m with.

What’s the biggest mistake you ever made as a chef?
Everybody makes mistakes. I try and look at it as a Bob Ross situation where they’re happy mistakes. At the time, we think it’s terrible, but I think everything happens for a reason in a very Seinfeld roundabout way. I think it all makes sense.

What do you want your legacy to be?
I want my legacy to be Caribbean food is unique. The Caribbean is very big and very diverse with a lot of culture people don’t know. If you venture to the Caribbean, I think you should really go to underdeveloped places. Don’t go to the touristy places. Go to areas that are off the beaten path because sometimes that’s the most authentic food that you can get to understand the island.

By Margie Goldsmith

The post Nina Compton; Breaking the Boundaries of Southern Cooking appeared first on Food and Travel Magazine.

Ascension Parish has many Sweet Spots to dine with family-owned restaurants like Don’s Seafood, Mike Anderson’s Seafood and Sno’s Seafood & Steakhouse, which have been here for more than forty years, providing the area with new twists on authentic cuisine for generation after generation.

Every great culinary destination has an exceptional must-see and taste in the South.

In Ascension Parish, it’s “The Crown Jewel of the River Road” and one of the South’s oldest and most beautiful estates, Houmas House and Gardens. Enjoy one of three restaurants on the property where both casual and fine dining are available. Latil’s Landing, The Carriage House, and Dixie Café, each provide guests with a culinary experience of a lifetime all on its own. These one-of-a-kind restaurants have varying menus reflecting traditional Louisiana cuisine. Each menu is updated seasonally to reflect the availability of locally grown produce, providing a true farm-to-table experience. Their Chef, Jeremy Langlois, masterfully creates wonderful dishes using the freshest local ingredients that Louisiana has to offer giving his guests an unforgettable experience in one of Louisiana’s most beautiful settings.

Dixie Café has a full breakfast and lunch buffet of all Louisiana staple dishes, perfect for large groups or families. The Carriage House restaurant is casual dining in the elegant surroundings of the 1830’s and Latil’s Landing restaurant allows guests to dine in the original 1770’s French House while enjoying a custom 5-course tasting menu with wine pairings for a fabulous fine dining experience.

After your meal, you can take a stroll through the beautiful 38 acres of gardens of Louisiana native landscape and tour the historic mansion and the Great River Road Museum while sipping on a mint julep from the Turtle Bar.

Ascension Parish has so much to offer, including sweet places to shop like the Cajun Village in Sorrento, LA where you can purchase Louisiana-made products. These Acadian homes are now shops housing unique gifts, décor and more. Painted cypress knees, Louisiana artisan pottery and Christmas ornaments made of fish scales are just a few findings from the Cajun Village shops. Be sure to try the café au lait & beignets from the Coffee House while there anytime throughout the day.

You can also “shop-til-you drop” over 65 brands at Tanger Outlets in Gonzales, LA-also known as Jambalaya Capital of the World which hosts the Jambalaya Festival every Memorial Day weekend. This cooking competition of about 100 cooks only allows for one champion to reign for the year.

Ascension Parish has two distilleries, NOËL Family Distillery in Donaldsonville and Sugarfield Cider, Wine and Spirits in Gonzales where you can take a tour and enjoy a cocktail in the tasting room. For those history buffs, visit Historic Donaldsonville’s walking tour to learn about the town that was once Louisiana’s Capital. Once you have enjoyed one of the many festivals and great food you can choose from one of the many accommodations for a restful night!

Go to visitlasweetspot.com for more places to eat, shop, and stay a while! Plan your trip today! •

The post Louisiana’s Sweet Spot – Ascension Parish appeared first on Food and Travel Magazine.

Spring Bibb Salad, Eddie Wiles, Executive Chef, Nose Dive Restaurant, Greenville, South Carolina

4C Bibb lettuce, chopped

3 slices Watermelon radish, thinly sliced

2T Mixed cherry & grape tomatoes

1 T Feta cheese, crumbled

2 oz Honey Balsamic vinaigrette

To make vinaigrette:

1 T Roasted garlic

1 C Honey

2C White Balsamic vinegar

2 tsp Whole grain mustard

1 T Canola oil

Salt & Pepper to taste

Add all ingredients to a blender, except Canola oil. Slowly add the oil while blending, until emulsified.

Pimento Cheese and Bacon Potato Salad,  Chef Phill Powers, The Bristol Hotel, Bristol, Virginia

The Bristol Hotel’s signature restaurant, Vivian’s Table, is a cozy space for street-level dining and drinks among family and friends. Chef Phill Powers, known for combining international and regional cooking styles with seasonal, locally sourced ingredients, is at the helm.  Pimento Cheese and Bacon Potato Salad marries fresh ingredients and soulful Southern fare. It’s hearty yet refreshing, making it the perfect dish for spring.

• 3 pounds red potatoes, medium dice   

• 8 oz crumbled bacon

• 2 cups aged cheddar, shredded 

• ¾ cup mayonnaise, Duke’s brand preferred  

• ½ cup pimento peppers, small dice   

• 2 Tbs Vidalia onion, minced   

• 2 Tbs scallions, sliced   

• 1 Tbs Worcestershire sauce

• Dash tabasco, or your favorite hot sauce

• As needed salt and pepper

Instructions:

1. Wash, peel and diced potatoes.

2. Boil potatoes in salted water just until fork tender and allow to cool.

3. Mix the remaining ingredients in separate bowl.

4. Fold cooled potatoes into the cheese mixture and season as needed.

5. Garnish with pimentos and sliced scallions serve with sweet bread and butter pickles

6. Enjoy.

Whole Grilled Branzino, MILA Miami, Miami, Florida

For the dish

1ea while branzino

3 slices of lemon

.5 grilled lemon

1 sprig of time

TT salt

10g olive oil

2g cilantro

Method

1. Score the skin of the branzino 3 times on each side
2. Stuff the branzino with thyme, lemon slices, salt, and olive oil
3. Carefully place branzino on grill and leave until it sadly can be flip to other side, it can take about 7min on each side
4. Once both sides are crispy, with a knife check the flesh for cooking preference, if it needs more time cover remove from grilled and place in aluminum foil and put back on the grill

Spring Panzanella, Kendall-Jackson Wine Estate & Gardens, Fulton, California

A perfect salad is a symphony of textures and flavors with some cooked elements, some raw, a quality olive oil mixed with citrus, luscious Marcona almonds, and crusty hunks of toasted bread (croutons) throughout. Pair this salad with the refreshing acidity of the Kendall-Jackson’s Vintner’s Reserve Pinot Gris.

Ingredients: Serves 4-6

· 2 cups fresh spinach

· 1 cup raw, shelled English peas

· 1 cup asparagus, cut into 1” strips at a bias

· 8 fingerling potatoes, quartered

· 1 bunch radishes, greens removed, quartered

· 2 stalk rhubarb, cut into ½” pieces at a bias

· 1 cup mint leaves

· ½ cup dill, chopped

· 2 shallots, sliced thin

· 1 cup Marcona almonds

· 2 cups fresh sourdough, cubed

· quality olive oil for dressing, roasting

· juice of two lemons

· salt/pepper to taste

Instructions:

1. Preheat oven for 350’ F. Prep potatoes and radishes for roasting on a baking sheet, coat with a lug of olive oil. Bake for 20-25 minutes or until edges are just browned. Toss in rhubarb and bake for another 5 minutes. Remove from heat in a bowl, set aside. Using the same pan, toast bread for 15 minutes until just browned but still soft in places.

2. In the basin of a large mixing bowl, combine spinach, peas, asparagus, mint, dill, shallots, and almonds. Stir to combine. Add room-temperature baked radishes and potatoes. Stir in preferred quantity of olive oil (1/4 cup or more) along with the lemon juice, salt, and pepper to coat. I like to use my hands for this part. Finally, add the toasted bread and mix again. Allow to rest for 15-20 minutes for bread to soak up the dressing and herby notes.

Mahi Taco, The Westin Cape Coral Resort at Marina Village

• Sear Florida fresh mahi with Cajun seasoning.
• Top with house pickled onion (see below), julienned cabbage, avocado crèma (see below) and organic cilantro micro greens.

Pickled Onion Recipe

• 1 large red onion, peeled and very thinly sliced
• ¾ cup red wine vinegar
• 1 teaspoon fine sea salt
• 1–2 tablespoons sweetener (such as maple syrup, honey, sugar, etc.)
• In a small saucepan*, stir together the vinegar, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer.
• Place the thinly-sliced onions in a small bowl. Pour the hot vinegar mixture over the onions. Stir until combined. Let the onions marinate for 30 minutes.
• Serve immediately.

Avocado Crème Recipe

• 2 avocados
• 1 cup chopped fresh cilantro
• 1 cup sour cream
• 1/4 Mayo
• 1/2 teaspoon tahini paste
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Zest and juice of 2 limes
• Mix all together as serve.

The post Delectable Spring Recipes Bursting With Flavors appeared first on Food and Travel Magazine.