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Heirloom cider available in varietals such as Gravenstein McIntosh, Spiced Apple and Rosé sustainable tree ripened organic apples from our farm to your table Welcome everyone to the 15th Annual Taste Awards here in Beverly Hills.

Thank you for coming tonight.

I am AK Crump from TasteTV, And we've put together this award over 15 years, actually longer than that, because we took a few years off, I think because of, you know, some pandemic type things.

I was telling someone earlier that 15 years is it's a long time to be doing an award show, but every year is actually not really like a real calendar year.

It's longer because there's a lot of work.

And of course, we have our fantastic presenters tonight.

We have Margaret McSweeney, The Kitchen Chef.

We have Michelle Harris with alive and well TV.

We have Bita and Beata , they we are.

Not still the same, but the same things with modern Persian podcasts.

Modern Persian Food podcast.

They were also presenters last year, did a great job.

And of course we have Top Chef and restaurateur Marcel Vigneron as well.

So as they say, with no much adieu, I introduce Michelle Harrison alive and well to present the first awards.

Congratulate everyone who works behind the scenes on the Taste Awards, a.k.a and the whole taste team.

Let's give them a round of applause and a standing ovation for 15 years of great awards celebrating lifestyle, food, fashion.

It's the only awards show that does it.

And there's so many creative people behind this type of entertainment and I'm so excited right now.

Let's kick things off and get things started.

Are you ready to give out some taste awards?

Yes.

Best chef in a series, my life has been all about the Mediterranean diet.

Today, we're going to share some of the delicious secrets that you can make part of your own lives at home.

So come with me right now on the Life of Loi Best Food Program on television Go ahead.

I'll make myself another one.

Okay.

What is this?

The Gorgonzola.

Gorgonzola with the mustache now?

Yeah.

Very good.

And I think I can have my party and just try to have between a grandson and grandma.

A beautiful Cheeseboard is created best food program online and streaming.

We call this right here, the avocado tunnel of love.

In the past 20 years, believe it or not, avocado consumption has tripled in the United States.

Today the average American eats £8 of these babies every year.

I'm at Rancho Bosque, is one of the oldest avocado orchards in the country Here, the Vasquez family grows several different varieties.

Let's avocado check it out.

Best food travel program online and streaming.

One of my favorite things is just a quick homemade mayonnaise.

And then breakfast radish.

Just perfect coming to normally it fills semis wild.

There's produce in abundance and it's just at my fingertips.

So every time I find something, I'm inspired to be creative with it.

Immigrants like me have added to America's rich and diverse tapestry of culture religion and food.

I feel lucky that my family was welcomed in the United States, a place where I have been able to become an American and share my Italian heritage.

Best Reality series Home to over 9 million People.

Mexico City is the largest populated city in North America And when it comes to food, they know how to throw it down.

But can this city also master a vegan scene?

I'm Eunice, and I'm going to show you where to eat iconic vegan Mexican dishes, their stories and what sites you need to see.

Let's go Best drink or beverage program.

But something started to go terribly wrong.

The sky suddenly had this strange, unpleasant smell of, you know, you're in a cold type of No, come on, baby cheese.

All He says it smelled kind of like the rind of Camembert cheese, like the taste when that powdery white mold touches your tongue.

Best drink or beverage program.

I'm excited and I'm a little bit nervous.

Let's go on more.

This is wine.

TV best branded program or native content?

Christina, you're going to be back in the next hour.

What do you got?

I got strawberry corn cookie bars for you, my friend.

You know, you eat that while you play cornhole so it doesn'tget much more summery than that.

Our ultimate summer block party continues right after the break.

Don't go away.

All right, here we go.

Here we go.

Best green or organic First and foremost, I want to thank everybody for being here.

This is by far the biggest turnout I've seen in helping us track down Franklin's bumblebee.

Franklin's bumblebee was last seen just up the road where we're going to head in a couple of minutes.

In 2006.

And the more boots on the ground, the more people we have looking for this particular critter, the better the chance our the best new series award.

I can't believe I'm meeting you for the first time.

What an iconic building to have behind us.

This tour is going to be so good.

I can't wait.

We should get going.

Nothing is big and there's a lot to eat.

We've been tasting the sweet scene of London all day long, and I think this is the perfect way to cap it off.

And it's great.

Being creative is great.

Having the opportunity to make something you're going to eat.

And our first word tonight is best chef in the series Life of Loi, Mediterranean Secrets.

We speak as much as you really know.

First of all, thank you.

always my birthday cake, so it's very lucky for me.

It's my first season on PBS and I want to thank everyone.

But I think I have to thank the Greeks that they gave me all the knowledge and they give still, they give knowledge, philosophy and more.

But mostly of healthy food.

Please eat healthy and the world will change.

Because if we eat healthy, we don't need hospitals and the economy will change.

Please, let's find change all together.

Thank you all.

Thank you.

And our next award is best drink or beverage program.

Television.

Wine Oh TV!

Thank you so much.

You ladies want to stand right up there.

You fight over that award.

I am so grateful to the Taste Awards for this honor.

And I am so grateful to have found my way back.

I thank you to these two lovely daughters of mine for their love and their magic.

To Chad Michael Hardy for his 22 years of friendship.

To Scott Warner, the leaders ship at CBS for believing in me and our show, especially to the food and wine community, for sharing their stories with me.

To Michael Horn, anacondas Street Productions, Kristen Green, Mary Orlin for Believing in me and our mission and taking this journey with me.

Five years ago, I accepted this award with my husband right here by my side, and we lost him four months later to colon cancer.

I hope you will use this as a reminder to schedule a colonoscopy.

March is Colon Cancer Awareness Month A screenings for healthy people with no family history and no symptoms starts at 45 years old.

Thank you so, so much to the Taste Awards.

I am better having been here with you.

Thank you for coming.

And our next awards Best Food or Travel series French pub with Edward Delling-Williams was to everyone who organizes this I feel it's such a privilege to be a part of it and that you give us a platform you know, to share our passion projects and to showcase all of our hard work.

And Edward was supposed to be here tonight, but I feel terrible because I actually told him, You can't come.

We're I'm going to Paris on Friday and we're shooting a new series And I said, you need to be prepared.

You're going to have jet lag.

So I apologize.

But I want to say the French pub, he opened a pub in Normandy.

He used to live in Paris full time.

That's why we do our Paris Bistro cooking series.

We shoot it in his apartment.

That's where I'm shooting next week.

But he also has a beautiful farm in Normandy where we shot the French pub.

You just opened a pub.

And I have to tell you, is one of my most favorite series I ever shot in my in my career.

As Life of Loi mentioned, 15 is a great number.

It's my 15th anniversary at Byron Allen's company, so I just feel so fortunate to do things that I love.

Thanks to Byron, I need to acknowledge him and my family.

Generally, my two dogs are at home waiting for me and dear God, thank you for everything.

Everything is a gift.

Everything I do is an honor because it have.

And our next award goes to best screen or organic program series or film.

The Last Bumblebee.

Good evening, everybody.

And well, Spencer first of all, I want to thank all my friends that are supporting you tonight that are here and I also want to mention that this venture is our distributor now.

And I want to hear a little spritzer, first of all Well, I think also the voters and the committee of the Taste Awards for this award and recognizing the dedication we put into making the last movie.

I'd also like to thank the U.S.

Fish and Wildlife Services, Business Society, the Oregon, the Atlas, the University of Georgia, and the Center for Biological Diversity for their contribution to the film.

And finally, I'd like to thank my producing partner, Janice Overpeck, who is here tonight.

She's out in Antarctica filming our next series right Now with Robyn.

Yeah Yeah, I look for that one.

That's called Capturing the Carbon, Ill plug that real quick.

And I also like to thank my family for their huge support they gave for making this film possible.

The last will be just to give a little words about that.

It's vital to our world that we take the solutions presented in this film seriously.

We need the bumblebee for better foods, plants and flowers and the bumblebee needs to.

We need to be more aware of this so they can thrive.

One of the problems that we're having with the movie is, is that if you watch the film, you'll see the solutions to how we can fix that.

And they do a great job pulling this world.

So we want to keep them out there.

It truly will be a better place to live and we can all learn from this life living together in harmony, just like the bumblebees.

And thank you God for everything too, for giving us this opportunity at this platform and to be as to continue.

And our next award is a best new series, A Taste of London.

So Catherine, Catherine is a dear friend of mine.

We've known each other for so long and it's ten years.

And so I thought, I'm going to bring my chef Edward telling alone, she's British, but we shoot in Paris and we shoot in Normandy.

And I said, Let's go shoot a lot.

And he has a home there, too.

And we said, Catherine, can you fly over from Ireland?

And the two of them were just magic.

Just magic on a Taste of London.

Sweet scene.

And so thank you so much and so happy you're free to do it.

So anyway, thank you so much.

I want to thank again Byron Allen.

Thank you all my friends and family who are here today.

Chris, thank you and God bless you and Lily.

And just thank you, Lord, Thank you for this tremendous gift to be acknowledged for what I do.

And thank you, Catherine.

Thank you.

Thank you.

And our next award goes to best reality series Vegan in Mexico City, Rated V Food.

Hi.

So first I want to say thank you.

So when I first started this project in my head, I literally had the iPhone seven.

I had a big dream to show people how exciting vegan food can look like because I had just become plant based and I also had no idea what I was doing.

And early on, when you start these kind of problems everyone's familiar with like creation, there's a lot of times where you wonder if you've been even providing value because there's a lot of months and sometimes years where you feel like no one's watching and it's really hard.

But I am really grateful for God and my family and my friends who believed in me more than I believed in myself, who just give you that space for dreaming and creativity.

So I really grateful and thankful.

This opportunity for being recognized for the vision in Mexico City was Honestly, if you have not been to Mexico City a go because it's hard to find, maybe try the vegan food because it is some of the best vegan food you will ever have.

And I've traveled quite a bit.

So thank you again, I'm just really thankful to be here.

And now it's time to welcome our Taste Hall of Fame Inductees 11th Class and now this year's Taste Hall of Fame.

These are the inductees.

No other steak like it.

And grilled seafood that's sustainably sourced.

The fish is moist, succulent, and best of all, it's sustainable.

Wow.

This is electrifying.

We'll explore new ways to grill vegetables, grilled vegetable pioneer barbecue health food at its best while your fish is cooked perfectly.

It's a very sweet flesh, very mild, and some electrifying dishes from my hometown, Baltimore.

Now that's a Charm City Summer.

Hi.

Nice.

Hope you're hungry.

I'm Catherine Fulvio on a Taste of Ireland for my Ballyknocken cookery school.

And this is my Ireland.

Welcome back to Catherines Farmhouse Kitchen.

Today it is all about delicious entrees.

We call the mains here.

Cheers.

Cheers, Catherine.

See you next time.

On baking at Ballyknocken , this is celebrating with Lorna Maseko at the national park in South Africa as a backdrop.

And that is my coup de kabob.

With this backdrop.

Even better, Cape Town is home to nearly 3000 wineries, and I'm so excited to share some of the exquisite wines with you.

The pairs definitely have poached and that beautiful blossoms of wine.

Somebody shot guys the money shots Cheers [Speaking in Indian dialect].

Yeah vanilla key so vanilla extract Iskander is [Indian dialect] [Indian dialect].

Great carrot Yes.

And then you mix well.

Hello, I'm Sherri Bayer, the host and producer of All in the industry.

And we are here at the Lyric Opera House in Chicago for the James Beard Awards, which are about to take place.

We are getting ready here on the red carpet for the nominees and the presenters to come by, super excited, talk to everyone.

So stay tuned my goodness.

I can't believe I'm inducted into the Hall of Fame for the Taste Awards.

I want to say thank you to the committee.

I want to say thank you to everybody out there.

You know, the Taste Award embodies culinary excellence.

And just to be considered that and to have this award means so much to me, my family, my peers, everybody.

I feel champ, everybody.

I just need a TV wanted Cleo TV and the powerhouse production team.

So thank you, everybody.

And to be on our list with Oprah Winfrey.

my God.

Come on, now.

Turn and just see on Cleo TV as we see where all the magic is done.

Thank you.

Please welcome to this Awards Hall of Fame inductee All in the industry.

Hi, everyone.

I'm Sherri Bayer.

I'm the host and producer of All in the Industry.

And thank you so much Taste awards for this honor.

My show focuses on behind the scenes talent in the hospitality industry, and I started it over ten years ago as a passion project.

And I keep going because I love the hospitality industry and I love helping to share people's stories.

So it's an honor to be here.

And I just am grateful to our next inductee is Catherine Fulvio.

I just I want to speak for some the half of the Allen Media Group.

Catherine won her first Taste award in 2020 for Best of Europe and she's just been winning every year since for all of our shows that we create with her.

And on behalf of Byron, on behalf of the Media group, I just want to say we're very proud of you.

Congratulations.

Because she represents us and she represents Recipe.TV.

Now you're on your own.

I'm on my own.

Good evening, everybody.

I really feel like I've got the the pot at the end of the rainbow tonight.

I'm so humbled.

And my story begins in Ireland.

I've come from Ireland for tonight.

I grew in my mother's farm has bed and breakfast.

And we welcome guests from all over the world.

And my mom cooked delicious three course meals, breakfast, lunch and dinner for guests.

So I really learned to cook from my mom.

But years later, I come back home and I decide I'm going to convert the milking parlor on the farm into a cooking school.

Let's just say the cows weren't too enamored with the idea, but it worked.

And our cooking school started, and lo and behold, different opportunities arose.

And then I had the pleasure of meeting Lisa Rene Ramirez, who came to our cooking school out of the blue ten years ago.

And we did a better for me together.

And she said to me, to Catherine, I owe you.

And I would you tell me anything?

Is it such a pleasure?

And ten years later, we're still making great TV shows together.

So it's such a pleasure.

So thank you, Lisa.

I just want to say, Lisa, like you rock more than any U2 concert could ever.

Youre literally are the secret ingredient in all of our success.

So from the bottom of my heart, thank you.

And thank you to Byron Allen.

As well and from the studios for giving us the platform.

But I also want to thank my kids, Charlotte and Rowan, who have been everything.

They've been my taste testers, my camera operators, during COVID, everything.

They've done it all.

So I'm truly indebted to them and to all of my colleagues back at Ballyknocken and club and to my friends and family as well.

It's my privilege to to be in your life.

You are the creme in my Irish coffee.

So there you go.

So to everybody who cooks along with us and enjoys every moment of it, I really enjoy it.

And food is all about sharing and about a connection, and I hope we've all made great connections here this evening.

It's such a pleasure and may your pots always be brimming with tasty delights.

And I, in Patrick's Day is upon us.

I say to all Slainte.

Have a lovely evening.

And our final inductee this evening, Steven Raichlen.

Good evening, everybody.

Thank you very much.

Members of the Taste Awards jury.

So life sure takes some strange turns.

I started out as a French literature major specializing in the Middle Ages, how I wound up in barbecue.

I'm not quite sure, but it's been What I love about barbecue is how it varies from culture to culture and country to country.

It is truly some of the last regional food on the planet.

What I love even more is how it brings people together.

I want to thank my producer, Matt Cohen, my wife, Barbara Raichlen, who has been with me every step along the way, and especially the Taste Awards for this great honor.

Plus, tonight is my birthday, so.

Well, what Nah.

Okay, That's okay.

[crowd sings happy birthday] Well, thank you, everybody.

And Grill On and I would like to welcome our next presenter, let's hear it for Margaret McSweeney.

Thank you so much, Michelle And it is so exciting to be here today.

I want to say a special thank you to the Taste Awards and to JK The Taste Awards can change your life.

Case in point, through the Taste Awards several years ago, it was such an honor to be inducted into the Taste Awards Hall of Fame.

I met Lisa Rene Ramirez, and she made her dream come true.

I am now hosting Gorgeous Gardens on MyDestination.TV and it's just a beautiful hug from heaven because I host Kitchen Chat as a way to honor my late father, who was a wonderful foodie and never did I imagine this wonderful journey, meeting so many great people and a special thank you to A.K.

and the TASTE Awards too.

So we have some awards to give out.

Let's roll the real Best Food or Drink podcast.

Hey, hey, it's Holly Rey and the media, and we are the two sisters from baking with the Rey.

We are so excited to be receiving an honorary award for Best in Africa.

This is so exciting because it not only puts our country on the map, South Africa, but also our continent.

Africa has so much to offer and we are so honored to be receiving this award and contributing to putting Africa on the map.

Thank you so much for the award We really, really appreciate it from us to you.

Bye.

I welcome to Oahu Hawaii.

The Hawaiian Islands are an archipelago consisting of 137 islands, eight of which are considered the main islands.

Hawaii is the oldest major island, and the big island is the youngest.

Best travel program.

It's here in this moment on Faya to reflect on my many tables I have had the opportunity to share during the season.

Tables filled with mouthwatering cuisine and savory desserts, but more importantly, tables filled with wonderful people and cherished moments that will be with me for a lifetime.

Best Ethnic Lifestyle Series, Program or film.

Aguas Frescas are one of the easiest beverages to make.

They are sweet, delicious, and so refreshing.

Aguas frescas literally means fresh water.

I'm going to show you how to make my hour Aguas Frescas de la Melon.

Now we're going to slice it into smiles.

This reminds me of my childhood in Mexico.

Plus, an outfit agua de leche de oro, my sweet and sumptuous Mexican property.

Best international program.

[Italian phrase].

Let's go.

Very impressive.

[Speaking in Italian].

Best city or regional program?

It's a la Familia [Speaking in Spanish] mazurka.

[Speaking in Spanish].

Special Achievement Award winners.

I'm taking you to a tavern right down the hill up beside this temple for a dinner and a nightcap right at sunset.

Come with me to my Poseidon Adventure, starting right now on a Eleni's Greek odyssey here on Recipe TV.

You've heard of the sun sets in Santorini and in Mykonos.

But I'm standing in one of the most well-known, spectacular sunsets in all of Greece.

Hi, my name is Claudio Latagliata.

I am the founder of Wine Soundtrack Podcast.

I'm very glad to be here today with you and the stay tuned [Speaking in Spanish dialect from Spain].

[Speaking in Spanish].

[Speaking in Spanish].

right, right And Honey Rey and we are honorary award winners for this kid's episodic cooking show.

Yay!

We're so excited.

It's always been a dream of us to take our love of cooking and what we've learned as a family to other families and to other kids.

So we're so happy that this show is doing just that.

We're so grateful to be nominated and we want to say a big thank you by thanking them.

Today, we're celebrating Christmas in Johannesburg.

Right here.

On celebrating with Lorna Maseko coming up.

It just warmed my heart to have my friends come over to celebrate Christmas with me in Johannesburg [Speaking in Spanish] [Speaking in Spanish] .

[Speaking in Spanish] [Speaking in Spanish] .

[Speaking in Spanish] [Speaking in Spanish] [Speaking in Spanish] [Speaking in Spanish] The Andrew Zimmern Award, we have said, you know, forget about the oil.

We have the little wonder, how old is this thing that was like before me, you know?

my God.

Okay, so this is yeah, we're going to use the fire.

And also we have these burners.

Okay.

I recognize that because my grandmother and I think that that's one of the relics.

And then this is also very old.

Yes.

This is the pastry team, But yes, we are the Andrew Zimmern Award.

So I would like to congratulate Best of Africa roots.

Thank you so much, an Italian filmmaker.

My English is not good, but it's real pleasure for me to be here.

My project is about an ethnic restaurant in Modena, Italy.

Called Roots founded by Jessica Roosevelt, the chef of Massimo Bottura, and Caroline Rossi, the owner of the restaurant.

I decided to tell about this project because it aims to solve an important social issue that of employment for immigrants to give them a better future.

Thank you, everybody.

And thank you all for Jessica, too, for your work.

Thank.

Next, I would like to congratulate the Best of Europe Recipe TV's Elenis Greek Odyssey Me Voy a Comer el Mundo, and Wine Soundtrack Italia Podcast.

I was at the Sundance Film Festival and someone approached me.

A Greek person who lives.

There's a huge Greek community there in Salt Lake City.

And this woman approached me who was helping us with our Entertainment Studios hospitality suite.

She told me about a lady and she said, I'm going to send you her cookbook.

And so she sent me her cookbook when I got back to L.A. and I kept it on hold for like four years.

It's been around for about four years, right?

And finally I thought, you know what?

I think it's about time we cover the Greek culture through food.

And so I called a Eleni and I spent a few weeks in Athens, Greece last summer.

So please say something.

Yes, Thank you.

And TASTE AWARDS for honoring this special event.

Thank you, Lisa.

Like I said, like she said, five years ago, I had no idea that I would ever have a TV show.

So this is seriously a dream come true.

So thank you so much.

I notice a Greek flag in the stands so, if I could hold it at one point I need a photo of the Greek flag the Greeks represent.

So this is a special place in my heart because Greece means so much to me.

My family immigrated.

I'm a fourth generation Greek.

To be up here and talking about Greek food and experiencing Greek culture and sharing it with all of you as seriously.

It is a dream come true.

Like, I don't know, it's just I can't thank everybody enough to watch the show to support this show.

My family, I basically can film my big fat Greek family for this point because we all came here to support it.

So this is truly an honor.

So thank you so much and I hope to share more with you all because Greek culture and Greek food means so much to me.

It comes from the heart.

So thank you, Lisa, for showcasing that.

And I want to say, I want to point out my mom, all the way from Salt Lake City to celebrate.

Yeah, yeah.

Moms here, Brothers here.

My brothers fiance is.

Yeah.

yeah, like I said, the Greek family is here to support.

So thank you again.

Thank you for making this.

I want to thank Byron Allen and Entertainment Studios Media group are always good.

Thank you, Chris, for joining me tonight and the whole team.

I guess so finally, we've also heard so much.

But I forgot the I'm so sorry.

We have a wonderful team.

I just want to thank the lifestyle network's team.

I'm sure I'm thinking everybody I forget think the lifestyle network's team was.

I couldn't do it without you.

Gordon's holding up a camera right there.

He's my editor extraordinaire, and he's representing the team tonight.

But I have wonderful people who work for and with me, and I'm so grateful for them.

Thank you, guys.

I would also like to congratulate Me Voy a Comer El Mundo.

Good evening, everyone.

When I said to support us, I always say that I am in that to the world.

I am in debt to all those people from 50 different countries who have shown us around their favorite restaurants, markets, street food stalls, and even their own houses.

This has enabled us to film amazing sequences such as how the rest of our eyes cook in the jungle in Jamaica, how a vegetarian wedding looks like in New Delhi, how Masai in Kenya slaughter a sheep and drink its blood directly from its neck, and also how the biggest donut in the world is cooked here in the L.A. thanks to all those sequences, Me Voy a Comer El Mundo, Let's Eat The World has been for the past eight years.

Eight years, one of the most watched TV shows in Canon Cocina in Spain and in elements in 25 countries in Latin America has.

I thank you very much.

I still don't know how to pay off my debt to the world.

What I know is that this award is not for me or my team.

This award is for all those beautiful human beings who have let us enter it their houses, the kitchens, and even the huts.

Thank you very much.

Let's also congratulate Wine Soundtrack Italia Podcast.

Hello to everybody.

I'd like to thank all of my friends that are here tonight, and I'm very proud for this prize because for me it's something that is a guarantee that I did the right job in the last to seven years.

Im in the wine industry since 1994 and I decided to develop this podcast saying 2017.

Now actually we've got to seven different TV show around the world speaking about how to produce a wine all over.

So I think that the wine is one of the best things that people can use to enjoy their lives.

So thank you very much.

I want to thank also my family for supporting me every day, my wife and my kids Francisco and Maria....

I just want to thank you all.

The next award is The Andres Zimmerman Discovery Award.

Congratulations to Restaurants at the End of the World with Kristen Kish.

Congratulations.

And that's so important.

Andrew Zimmerman is such a great friend of the Taste Awards.

I'm so sorry.

Kristen's not here because she'd be more entertaining than me.

But anyway, I'm the showrunner for the show and I just want to say thank you.

This is a real honor.

And and also, I wanted to thank Kristen because she is an amazing person, as you probably know.

She like the first day we shot together.

You know, I just remember her looking at me saying, Can you believe this is what we do for a living?

You know, which is great the first day.

But the thing is, the 50th day of shooting, she's still saying that because she's so, like, grateful and appreciative of the people, the food, the places.

And she brought that energy to the whole show.

And I've benefited from that.

I think you see it on the screen.

And so I'm so I'm just I want to thank her and I want to thank Disney, National Geographic World of Wonder Who was the production company.

And thank you, everyone who visited next award goes to Best Ethnic Lifestyle Series, program or film.

So congratulations to Recipe.TV's Ericka's Mexican Cantina.

This is Ericka Sanchez, everybody, Shes so shy.

I mean, I'm so happy to be up here with her tonight.

It doesn't she look beautiful?

We we're both Latinos.

We're both Mexican.

She's from Mexico.

I'm of Mexican descent.

And I'm so proud to be that.

And I have produced shows all over the world.

And I thought, it's about time we do a Mexican series, Mexican food series.

Erika's Mexican Cocina and I found beautiful Ericka.

Ericka, say a few words.

Who would have ever thought this little immigrant girl from Torreon Coahuila, Would you made my dream come true I'm just so happy to be here.

Thank you TASTE AWARDS.

Thank you, Allen Media Group.

Thank you to the crew, which they were MVP.

They were my honey bees during the filming and just thank you so much.

This is going to be something.

The next award is best International program.

Congratulations ROOTS thank you for this.

Second TASTE AWARD so next award is for best of Latin South America and the first goes to Mis Hoteles Favoritos.

it's nice night.

We thought of you.

Esteban Mercer, the second king of Spain.

my God.

God save the king of Spain.

Please.

Sorry.

Good evening, everybody.

I am one of the most luckiest men in the world all together with my favorite other team.

We have traveled to the more than 100 countries on all continents to show what they have all been of it.

believe it.

Sorry.

Planet is right to tell the best hotels exist the show ‘s same Look today and without the crisis and the most expensive experience you can imagine, they know that look today of the world is the people you are capable of creating dreams of generating fantasy luxury is yours.

And this is the perfect place to really show it Thank you.

Thank you so much.

God Bless America at least boy what can I say Esteban Mercer there a great person in Spain, and we are really lucky to be here again.

This is an Award for us, very important because as he has said, we have been traveling, traveling all around the world.

But perhaps tonight is a very special day for him.

And as you can see, how many with you here we do.

We have been living in more or less working together ten years and we still be friends.

So this is very important for television.

Thank you very much to the TASTE AWARDS.

I our next award is for best multi-camera production.

I must open the envelope.

And the winner is Comfort Food with Spencer Watts.

Congratulations.

This is so unexpected and wow multi-camera.

So from still photography to the gym, photography, Steadicam and behind the scenes cam, the drone footage, time lapse stuff.

We really use it all to capture this series.

And I know our director Matt West, and our producer Kathy MacIntyre, be so, so pleased by this.

They're going to freak out.

So from all of us, at comfort food.

Thank you.

This is crazy.

I didn't expect this.

I think there's a and of the next category is best city or regional program viewers choice and the winner is Check Please!

Bay Area, congratulations.

First time here.

I have to say our host, Leslie Sbrocco, wouldn't have been her first time she was actually inducted, into your Hall of Fame.

Yes Like way back 14 years ago.

So we are the producing team of check this year.

This is us.

We're super excited to be here.

And I'm really excited because of all of this.

This is like the award for us and you'll see why it is a viewer's choice award in our entire format is viewer's choice.

We are all about Bay Area residents reviewing their favorite restaurants.

So it's like you could be a plumber, you could be a teacher, you could be, you know, actually, Barack Obama in Chicago when the show first started was on the show.

So it's all about viewer's choice.

And I'm really, really excited to get this award.

And it's also all about our area.

So it's a regional program in the in the bigger sense.

So I'm just really excited.

I want to say thank you so much for our amazing host Leslie Sbrocco, who has been with the show for now.

We're going in our 19th season since 19 years.

Same host.

And she's excellent.

She's amazing.

She's legendary.

She's what makes this, you know, the secret of the show in addition to the amazing guests that we get.

And I just want to say thank you to our executive producer, David Marcus.

I want to say thank you to our amazing editors, Edina and Erin, our photographers, Scott Blake and Peter, amazing reporter Cecilia Phillips, who has a new seven called Cecilia Tries It.

She's going around to all non brick and mortar kind of places trying anything really, literally anything she's done and put herself through.

Yeah, the hottest, hottest fried chicken sandwiches and you name it, she'll try it.

So anyway, I just want to say thank you so, so much for this.

It's it's really an honor.

So thank you.

Thank you.

So right now, it is time for Bit and Beata up to come for the next presentation.

I everyone.

I'm Bita and I'm Beata.

We're with the Modern Persian Food podcast.

We were here last year, so happy to be here again this our second time here.

So much fancy glitter and sparkle and it's so good to see you all.

Our podcast, we do our best to represent a very old culture Persian culture, through the lens of food.

So we're happy to be here.

We have a wonderful community and we are going to share some awards with you.

We think you all right.

Please go ahead and run the real best short film or documentary.

So Raikkonen is the lady who has live at our farm.

When we were a kid, she used to be there and took care of us and also a very, very great cook.

Soraya knows every herb and plant that surrounds her.

She grew up foraging.

The recipes she cooks are based on the local way of life, best feature length film or documentary.

The easiest answer is to say that, like most other humans, I am hungry.

But there is more than that.

There's a number of statistics you can hear when you start looking at pollinator conservation, but you hear soundbites like, you know, three out of every four bites of food that we take are in one way or another dependent upon bees, whether it's honeybees or bumblebees or other species that manage bees.

And so pollination is fundamentally important to the human existence because it provides such an incredible ecosystem service in terms of food production for us, ooh yeah the best lifestyle podcast [Speaking Vietnamese] [Speaking Vietnamese] Here are more of this year's Special Achievement Award honorees Home to over 9 million people.

Mexico City is the largest populated city in North America And when it comes to food, they know how to throw it down.

But can this city also master a vegan scene?

I'm Eunice, and I'm going to show you word.

One of the most refreshing and most delicious strengths you could ever have is an Agua Fresca.

Aguas Frescas are fruit based and can you tell which one's my favorite?

Vina let's go order one.

Don't these agua frescas look delicious?

Ooh, they have pina Senora.

[Speaking Spanish] an interesting fact that many people don't know is that bees are just about the only species group that rely on flowers, everything.

So they need the nectar themselves to fuel them and they need the lunar nectar to feed their offspring.

Now, I may be in pretty decent shape.

Sure, I might look like an immortal Norse god, etc.

Stop it.

But I know the clock is already ticking on teaming up with the world's leading longevity experts.

It's not just noise, [Speaking French] [Speaking French] And here is the finished product [Speaking Argentinian Spanish] [Speaking Argentinian Spanish] Congratulations to all finalists and winners of the taste photography award.

Good evening, everyone.

My name is Nizie.

I am a fashion designer from Crimea and we have I had the fashion shows in Milan, Paris, New York, L.A., and I am doing custom orders, glamorous ethnic and casual clothes.

So I'm very honored to be here.

And to win this TASTE AWARDS.

I come to this country in just the last year, so it's a very important award for me.

Thank you, everyone, for attention.

Thank you.

My husband and family for support.

All right.

Breakout Foodie of the year is the next award.

It goes to Ericka's Mexican Cocina.

Anyways, so it's appropriate that we're getting breakout foodie of the year because she is a breakout talent.

When I got to work with her, I realized she is a stylish, is a photographer.

She makes the most delicious recipes and I've eaten the best Mexican food from Maya Copalita and, you know, relatives and she just did a wonderful job with Erika's Mexican cuisine.

And that's why we're here for two Awards tonight because of Erika.

Thank you, Erika, so much.

So much.

And I completely forgot to thank my husband.

Please don't tell him he's not here.

But I to him out there, my taste testers, my photography assistants.

So thank you to my husband, Efrain, and my son Joaquin, who he has the most developed palate of a 15 year old now.

And I want to thank Gordon Gordon, who was a big part of helping me put this this whole series together.

And it wouldn't be if not for these two for sure, and for all the lifestyle network's team So I'm so grateful for all of you.

Thank you, Byron Allen.

And thank you, Lord.

Most importantly, thank you, Great The next Breakout Foodie of the Year award goes to Vegan in Mexico City by a Rated V Food.

Hi.

Thank you.

Good.

So when I started this, I the reason something I'm really passionate about is telling people that when you go and try to step aside or vegans or you don't have to give up anything that you grew up eating right.

And just to give you an idea of how good the food was in Mexico City, I might have eaten like 12 tacos one day and it was something on my list I might have had to unzip my pants to make it all of it, but it was 100% worth it.

But, you know, they do an amazing job of like, I mean, if you ever been to Mexico City, you're just missing cities.

Street food is you al pastor, they did that vegan.

They had the molcajete, vegan.

They had so many things.

I'm not Mexican, but I am Latina.

And just like food is so important in our culture.

So that's just something I just wanted to share with.

Everyone was like, Yeah, you can have anything you want and choose a different lifestyle like veganism, right?

So thank you again for this opportunity.

Okay.

Next up is this Style Maker award, which goes to Espacios con Estilo and AMC International.

I know first for me for my English as well.

First of all, thank you for Taste Awards.

It's a privilege to be here.

We are Samantha Kuperschmit and Laura Kalmus, mom and daughter, both architects and hosts of Espacios Con Estilo, Woo Woo!

So we come from Argentina and we want to show our architecture and design of Argentina to a world we want to thank AMC Latin America for us for the show, the production, and thanks to all of our followers.

Thank you very much.

Oh The next Style Maker Award goes to Kitchen Crafted with Nadia Mejia.

I was so not prepared for a speech, so I'm going to leave it at this.

Thank you.

Kitchen crafted.

Thank you AJ the owner for believing in me.

Finding a foodie on Instagram with a multicultural background and thinking that I could create recipes with the spices, which I've had so much fun doing.

Thank you to my agent, Jules Newmark.

Thank you to my date, my videographer Abe.

And for bringing this alive and go kitchen crafted the next best ethnic lifestyle film or documentary, roots.

Thank you.

Good afternoon.

Thank you for this.

A third TASTE AWARDS and I waive to all Italy best feature ring film or documentaries.

The last Bumblebee.

All right, so I'm a little less nervous now than I was before, so I'm going to go off script.

Wow.

Well, see, I'm not in front of the camera.

I'm behind the camera.

So that's why I usually have a script.

But if I don't dedicate this to my daughter, Grace, she's just, you know, I got to say your name.

So.

Grace, this one's for you.

When?

Let me just give you a little.

The last bumblebee is not necessarily a food program.

I see.

There's a lot of food programs here, right?

Taste Awards.

But there is parts of it which I want to share.

Something I don't usually share So I'm going to be vulnerable here.

And I think I think a lot of you guys will relate to this.

But when you do these, you learn things, right?

That's one of the things that's so fun about making these programs, right?

And so doing the last one will be my producer, co-producer with me, Janice Overbay.

I moved to Atlanta from Los Angeles about six years ago and I met her.

We teamed up, we started doing these documentaries.

And the last movie I didn't know anything about bumblebees.

And so appreciating what I know now, what I didn't know then, I'm hoping you'll people can relate to that when they these your shows and new foods, new things.

And so I was so green at this that when you were doing this and they said, well, we're going to do this wannabe film.

Okay, cool.

But don't we have like there are a lot of bees out there making honey.

And she's like, no, no, bumblebees don't make honey.

Honey bees make honey.

And that was kind of my first, like, education about this whole thing.

So I came into this knowing nothing.

So to win, this is pretty cool.

We've come a long ways, and I do know now that honey bees make honey and bumblebees don't.

So watch the film.

You'll learn a lot of great stuff like I did.

So I'm very proud to be here and to share this with you.

Just okay.

Next up, we have best mini film or documentary.

And please congratulate Rice and Grits, A Vietnamese American Culinary Odyssey in the American South.

Thank you.

So my name is Hieu Gray.

I am the director of Rice and Grits.

And first of all, I want to say that this couldn't be possible without my mother.

My Rice and Grits is about a love letter to my mother and how she mixes our Vietnamese roots with our new home in the South.

And I shot and edit this film with the help of my family in Waycross, Georgia.

And this was made possible, possible by the Southern Foodways Alliance, where I had a fellowship at the University of Mississippi last summer.

So definitely thank you for them to supporting my work and highlighting news stories about the American South and just making this film has made me very proud of being Asian-American in the South.

And lastly, I would like to thank the Taste Awards for continuing to support my work.

That effort so much of tonight is about.

I know that I leave here always feeling so much energy and inspiration from the creators that are here And so with that, our next award for Best Set Design, please help us congratulate Gusto TV.

Bon Soir, Monsieurs et Dames.

First of all, thank you so much for this Awards at the Oscars.

Yeah, they do.

They were like, you're in L.A. on Sunday night?

Because when we arrived and like, no, it's not the Oscars.

Anyway, thank you so much.

We are a food channel, so we pride ourselves in the food that we make for television in our talent and our fantastic hosts.

But the third layer behind that is set design.

And so it's as much about setting the mood and environment and tone for the show.

And we pay very close attention to detail on that.

So to be nominated for set design is is a great reward.

So thank you very much for that It's another layer to what we do.

Thank you.

And then the next award for this evening is for taste photography, the taste photography award Please help us congratulate Chef Schulz.

Thank you very much for the taste of it.

I really appreciate it.

I'd like to thank Frank Grecco to set me in this direction.

So do a lot of photos and so on So that's my family and my grandson, Jayden reads all my photos.

Thank you so much for letting me.

Thank you so much.

Also, please help us congratulate Michelle Ullmann.

Thank you.

Thank you.

I'm honored to be here as this is my fifth year.

And I'm always taken aback by walking up here.

My mom always taught me not to get in a car with strangers, so I took a new Uber.

Here you were.

And then she also taught me not to play with my food.

So I didn't listen to that either.

And this is my second photography award playing with my food.

So I'm grateful for this opportunity to be here and for everyone that supported me along the way.

And I want to say hi to my kids at home because they.

Mom, what are you doing now?

Are you going to go?

What did you win and what did you get?

Number one, I'm like, It's not really like that.

But yeah, I did totally post.

Yeah, they think it's fun.

And I want to thank David for making the trip with me here tonight and for spending the week with me here in Los Angeles.

And Spencer, thank you so much for taking bit for Best short film or documentary.

Please help us congratulate Only in T ürkiye Cappadocia, it's truly an honor to be here This journey has been one that is very personal for me because I've always tried to be bridge between my American culture and my Turkish culture.

And Cappadocia isnt the only one of my films in the series.

There's actually going to be 60 I think there's 30 online right now.

You can watch if you're interested in the Turkish history culture food.

There's really so much to learn and I've been learning so much doing these and it's a great honor to represent a half of me and to actually receive the award here and the other half of it.

So I'm extremely happy.

I want to thank, first of all, the Ministry of Tourism and Culture and the development agency in Turkish for all of their support.

My amazing team that never, ever lets me down and works hard like crazy with me because I'm kind of a little bit perfectionistic and from my extremely and loving family who's always stood beside me, especially my sister and the baby, that is my plus one today and my son and my daughter who constantly pushed me to be the example that that I hope I am to them and of course, to the love my life.

Murat, for all of his support and always pushing me to be the best version of me.

Thank you all.

Thank you all to the viewers of the Only In to Hear series and to the Taste Awards.

And please come visit Turkey.

Yeah, we're.

We're just waiting to let you discover its beauty.

So thank you.

The next award will be best studio or production company.

And this is a viewer's choice award.

Let's open the envelope And the Taste Award goes to Congratulations.

AMC International.

Thank you very much for this award.

We work for AMC Networks in International, and it's an honor to here again because we produce with them three different shows from around the world.

And we have to say that they are people who are always trying to improve everything.

I'm producing amazing, amazing three shows that we to do as best, Thank you very much.

Hello, everybody.

My name is Marcel Vigneron.

I am the culinary executive officer of the Lemon Grove at the Astor in Hollywood and the Los Angeles Athletic Club.

So I am first and foremost just want to say I am honored to be here.

I usually kind of like to start these things off with a quote.

So I'm going to start off with a quote by Julia Child.

And this one classic.

It's people who love to eat are always the best people, and that's Julia Child.

And so when the taste asked me to present again, I figured I was going to be surrounded by people that loved eats and people that love to cook food, which are always the best people.

So I thought it's going to be a room full of amazing people, so why not?

What the heck?

I'm not opening up a restaurant in two days anyway, so, you know, actually I am.

But that's okay.

That's neither here nor there.

So that's what you're going to do.

You're going to place some of the fruit on this dough.

So the oil I'm going to be adding my aromatics.

What I have here is a slice galangal root and three Indonesian bay leaves Tester's you know these are all the Delmonico way celebrate your heritage, your family, the things they left you, the knowledge storytelling.

One of the best things could do at a dinner party is be a really great storyteller.

You know, bring that to the table.

And also we always talk about the ultimate host.

But in order to be the ultimate host, you have to the ultimate guests, Right?

So it's love, isn't it?

Come on, say it's love.

It's not love, but it's disappointing.

the cynic.

Disappointed in the lack of love in my family's magic chocolate.

I'm not a cynic.

right, right, right.

You're a a realist.

Something like that.

Yeah.

Best single topic series.

Every single one of you out there is sitting in your chair or on your couch saying, Boy do I want to make this right now.

You want to learn how to make grilled turkey legs that look like that along with Lemony carrot also and cream greens.

Stick around.

I'm going to show you how discover how we can all unlock the secrets of living a healthier, longer life.

good luck with that.

I think I've lost my mind and you're going to have to navigate through the outback using only your brain.

I want you to go four days without food to do a reboot on your system.

Golden oysters, these colorful ones over here.

These are chestnuts.

Yup.

Your favorite.

Why is it shocking?

And in the woods, bailing out of the woods.

Wow.

I can't wait to cook with these Well, why don't we grab a few of these?

Yeah, I think it's time to head to our feast.

Absolutely.

Okay.

I'm Kristen Cooper, and I am a birder.

Look up.

Wow.

Bright blue flying across the river.

The inspiring world of birds is all around you.

The fun of birding To see the owls right there is never know what you're going to get.

This guy is getting you up high and up close shop for ingredients the local markets [Speaking French] Merci, Merci Beaucoup and share meals together and maybe realize that life just a little bit more delicious without recipes that was the food is changing my life.

So the first award that we're going to be giving away is the guilty addiction of the year.

And that goes to food and the single guy and guys.

So I had a whole spiel planned and production said our acceptance speech it should be less than one minute I said, there goes my act.

So anyways, I was blessed with a small amount of creative talent and I'd like to think that this very moment is a perfect testament of me putting some of that talent to good use.

So having said that, I would like to first acknowledge my heavenly Father.

Thank you God for all of your blessings, including that creative talent.

In addition to that, I'd like to express my immense gratitude to the entire voting body of the Taste Awards.

Thank you for acknowledging me.

Thank you for recognizing me and bestowing upon me this incredible honor as a small town boy from the Republic of Surinam in South America, you will never know much this means to me.

So thank you.

I would like to continue by saying thank you to my mother, my brother, my family, and my friends.

And I'd like to conclude I'm giving massive thanks to my viewing audience, to all of those people that have helped to turn my culinary web show food and the single guy into the quintessential Surinamese cooking program on the web.

In English, your support will never go unnoticed.

Thank you so very much indeed.

Next word is also for the guilty edition of the year.

And this goes to Small Bites with Chef Katie Chen.

Everyone, I'm Chef Katie Chen.

All I have to say is, Holy Shitake!

I am so honored to be here tonight.

I just want to thank the Taste Awards for this recognition and my friend Margaret McSweeney for all her support and love over the years.

My mother taught me that food and cooking is the ultimate expression of love.

I'm so happy to have this platform to showcase my guests to share their stories through the shared love of food and cooking.

I'm just so honored to be here tonight.

I love you all and thank you so much.

The next award is for Outstanding Passion, and if you don't have the passion, I feel like you're never going to make it in this industry.

So this is a good one.

Extraordinary Birder with Christian Cooper.

First of all, I have to thank the Taste Awards for recognizing our work.

And by we that includes Janet Visser Reagan, National Geographic, whose brainchild the show was.

It includes Pam and National Geographic, who shepherded, shepherded, shepherded us day to day.

Kim Woodard at Lucky eight, who has become my bestie and my other bestie, our executive producer wife, who, you know, we got a bromance going.

So and he's here.

So thank you, Doug, for for all of that.

And I would be remiss if I didn't think my partner, John, who's known me through well before all of this and has been my strength, my rock through all of it.

Birds have changed my life.

But Here's the thing.

They will change yours.

And food justice of the you indulge me.

I want you to all look up and imagine the walls and the roof have just fallen away.

And there's nothing but open air above, around, below you.

That's the realm of birds.

It is the ultimate in freedom.

The birds don't care if you're a black, white, Asian, Latina, gay, straight, gender nonconforming blind weather.

You can hear they don't give a damn.

They are the creatures for whom borders are absolutely meaningless.

So these are what we have to embrace and they communicate the way we do with sight and sound.

You know, your dogs or cats, they're all about the nose.

But the birds give us spectacular visual visuals and spectacular sounds.

So I encourage you to keep looking up and enjoy the world of birds.

So next up is the best series pilots and the Taste Awards goes to La Pitchoune cooking in France.

La Pitchoune Cooking in France.

I am Erin Zimmermann.

I am part of the crew that put all of this together.

Thank you.

Taste Awards Thank you, Andy.

Who nominated us.

He was our champion at the network.

Thank you to the network and HBO, Max.

That's where you can find us.

We did, in fact, get to make a beautiful little one season series with this pilot that just won, award winning pilot, which we're really excited about.

Please visit IMDB type in the TV show name after watching it, of course.

Look up the crew and hire us.

You know we're available for work and we'd love to work with you all.

Thank you.

With a name like Marcel Vigneron, do you think I'd be able to pronounce that La Pitchoune.

But you?

I was born in Wichita, Kansas and Kansas.

Let's go.

Okay, So best producer.

Ooh.

I think I have a card for that.

Let me find that out right here and is to be real.

Drum roll, please.

All right.

the winner for best producer is Lisa Rene Ramirez.

And I'm just so grateful to the Lord for acknowledging me that he shows me love and grace and kindness.

And I just want to thank the Allen Media Group and Byron, who just lets me soar with all the shows that I get to do and I get to travel the world because he just says, Go do whatever, be happy, do, do what makes you happy.

Go create And that's really hard to find that in a job, you know, and I'm going to quote, my gosh, Judge Judy, don't laugh.

I'm to paraphrase because she said something that really resonated with me.

She said, Your greatest gift in life is to find something that you're naturally adept at and then go and make that a success.

And you'll always have a playland every will be a playground.

And my playland is a really long day, But I'm really grateful for that.

And I'm adept at something because God giave me talents that I didnt go to school for.

He just let me learn on the job and I'm so grateful for that.

And my family during and Len and Andrew and Chris here and Mike and my Little Dog, Gigi and Lilly and Mike, who helps me.

God bless you all.

Thank you so much.

This is a really great honor, TASTE AWARDS Thank you.

Thank you, Lisa.

We are very thankful for your natural ability.

I myself was not no, not so fortunate when it came to cooking.

I was not very good at it when I first started.

And I have all of the cuts and bruises and mental scars from chefs yelling at me and telling me I was with us to prove it.

So moving right along and we are at our last round of awards for the evening, so please roll the footage.

Best comedy or humor, best filmed at home episode or film.

You might be thinking Boiling in water.

What gives counterintuitive is that seems this water is going to help the bacon go from this to this crisp, tender and beautifully browned.

What if I told you that water could be the key to better browning instead?

Michael's always just has such an extraordinary esthetic.

I mean, such a brilliant designer.

It was all about the light, the furniture and the detail.

And it was always, you know, Michael stage Chinese and low of low.

So I want to show them we are the chic, chic, so chic that these are what that is.

And rolling.

We're live in five, four, three Welcome, viewers.

My name is Elizabeth Zott.

And this Supper at Six to see.

This.

I think a lot of people speak the language of food and the fact that my shows air on so many different platforms, the fact that if I love something, somebody from across the planet can see the same thing and enjoy that, whether it's dubbed in another language, that's what food's all about.

It's all about connecting.

Share the Love of Food.

All right.

Episode 29 Act to Take one This dish is based on a color is a classic.

The Peroni appetizer in my mother in laws small town in Calabria called San Nicola.

They call this dish butati girasoli in in what's called the Iranian plateau.

Humans have always foraged throughout their entire evolution, and that was also an aspect of being local.

You foraged the plants that grew right under your nose.

Even I was really surprised to learn that Iran is big on foraging Iran is big on seasonality.

my God, I'm a flexitarian.

I'm not a vegan, I'm not a vegetarian, but I eat a lot like.

This if my kids were home, I would add ground lamb, ground beef and chicken.

That's fine.

Use this as a base, but most importantly, flavor it with the garlic, ginger, onion and curry powder There you have it, guys.

Thanks for tuning in.

Remember, you are what you eat.

The night after night.

I followed them, documenting their behavior.

Going to observe new became a routine and I think that they bot used to me until.

They accepted me to the group as one of their own about how these women are really happy to be sister wives.

I There's your wives without commitment.

Yeah there's there's no there is no legal document that says any one of them are actually married.

Right.

So they're all just they're all really in all reality.

It's like they're just friends with benefits.

They just happen to have lots of kids.

I've made my way to Taiwan looking for some of the most masterful dishes from the renowned chefs of Taiwanese cuisine.

So good, hoping to find new inspiration and creativity for some amazing dish.

It's going to be a bit of a challenge.

Yeah, this is my take on chef's dish.

All right.

Best instructional web series, best food or drink, radio broadcast, Best Home Chef in a series.

You know, I brought these blueberries back from the farm yesterday, and I cannot wait another minute to dig in.

Now, we're not going to count the ones I eat in the car.

And every time I've opened the fridge and, you know, now the let me tell you what we're going to make with is an incredible fresh blueberry parfait.

Hello, everyone.

Thank you so much for this wonderful award.

I wish I could be there with you, but as you can see, I'm on location.

I'm out in the field for season of the key ingredient, but I'm there in spirit.

And I thank you so much.

And our next award is Best of Asia.

Jason's table masterful dishes.

Everyone, I'm Jason Wang, and I am very humbled to have been the host and also the culinary producer of this series, Jason's Table Master Dishes.

Now, I kind of stepped into the culinary media space after being a contestant on MasterChef a couple of years ago, so I never expected that I'd be up here receiving this award for this production And when I was a contestant on master chef, I was actually teaching public school music and I was an orchestra conductor, a band director.

And for me to transition into something different, I had a hard time kind of letting go of, I love my students.

I loved the work that I did.

They told me, Mr. Wang we want you to chase your dreams and they wanted you to do something worthwhile.

And I thought for me to be able to have opportunities to to speak to larger audiences and share things and have people learn about each other.

I said, That's a gamble worth taking.

So I am so thrilled, honored to be here.

And especially this program.

I mean, so much interest in Taiwanese cuisine lately, but these dishes are ones that you would not see on the street.

It's not street, it's special occasion dishes in banquets that are used for weddings or births or even for a commemoration for people passing and me.

The food is about leaving a taste memory, but it's related to who we are as people, right?

Certain dishes for certain times of the year those taste memories tell us about the culture and who we are.

And what I loved is even in this program there was a dish where visited a chef who was mangrove mud crab that was steamed with Shitake mushrooms in Taiwanese sausage, and it's used for weddings.

And I had to come up with a dish to kind of reinterpret that.

And I came up with an inspiration of almost like [name not clear] using emperor crab.

And it just made me think, you know Paella in Spanish cuisine.

The rice dishes in Iran, even though we don't speak the same language, perhaps when we are presented with food, suddenly we can understand each other.

And that is wonderful and it's vibrant and it's alive.

And the work that you do is important.

So I continue to encourage you follow those visions that you have, those crazy ideas that you have, follow joy.

All the projects that help break down barriers and help show us that the world is really not such a large place and that we need to care for each other.

And that really food is the language of love.

Thank you to Taiwan Plus the TASTE AWARDS for this amazing opportunity and recognition.

I look forward to sharing many more stories of culture and foods with you and hearing and watching yours, too.

So thank you so much.

And our next award is Best of Canada Comfort Food with Spencer Watts Excuse me.

Thank you to the Taste Awards and the other Canadian honorees Feels good to be here with you.

I feel like comfort food is the show.

The little show that could we filmed this in a cottage just outside of Quebec with a skeleton crew.

And I feel like it's a fine pizza, minimal ingredients, but all of those ingredients are the best quality on behalf of our crew, our producer Kathy or director Mac, thank you so much.

This is truly an honor.

My wife was eight and a half months pregnant when I was on the other side of the country filming this, and if it wasn't for your sacrifice, there would be somebody else standing here tonight.

But it's not about me.

I love you.

Everyone who worked, you know, everyone working tonight, the bartenders Thanks for your service.

Just get going on the sides of my.

And our next award is Best of Canada.

Queen of the Grill.

First, I'd like to thank the Taste Awards for having me here.

It's an honor to be here and share this with you guys tonight.

I really want to thank my mom, who inspired me to fall in love with cooking at such a young age.

I'm so blessed and grateful to wake up every morning and do what I love to do.

I believe food is a universal language that connects us all, and I'm so glad to have connected with all of you today.

And I want to thank my husband, who's my taste tester, and he's at home with our two babies or two dogs, Bella and Milo.

And lastly, you've got all always first, thank you to God for all of my blessings.

I'm sure Canadians are the nicest three and we have one more Canadian award.

Best of Canada Global Veggies.

So to for global veggies, it's a it's really it's a special show for us.

GUSTO is in 160 countries worldwide, too.

We are a global channel and we are seen everywhere.

So because we are a food channel, I think that it's important sometimes to have a little bit of an editorial voice.

And so sure, a lot of our shows have, you know, where there's meat, but with global veggies, it's nice to show that there's always another option.

And you know, if you choose to eat less meat, it's better for the planet and we've given you options and that with our chef Turbo who is fantastic and there is Haining he shows you ways for viewer whether you are vegetarian or not, that there's other ways to expand your diet.

And we're always looking for ways to engage our viewers.

And so Global Veggies was a real thank you very much.

And the next Taste award is for entertainment and lifestyle news.

And it goes to the FNL network talk show.

Congratulations, FNL Network.

You hope to say and I'm hungry after all this food I want to eat anyways, I want to first thank the Taste Awards.

Thank God my wife over there, breakout fashion of here.

It's kind of awesome.

And past friends.

It's this is just a fraction of the show, right?

So I'm the producer director I created the show.

I actually own FNL network.

We're in 78 million homes around the world available on every streaming device.

And this is part of the talent.

This is what makes the show.

This is it.

So I would like everyone to have their seconds, minutes, whatever you want.

All right.

All right.

Well, I just want to thank Rocco for bringing me and my brother into this whole thing and my brother for telling him about me in the first place.

But it's been an amazing couple of months for me.

And I just want to thank Rocco for that man.

It's been awesome.

Thank you.

Hello.

I have been on the FNL network now for probably over a year, but it has felt like 20 years because of Rob.

Go.

Thank you so much.

Nizie, Congratulations to you.

You did beautiful work and thank you so much to each and every cast member.

You guys make it more than easy to to be part of this team.

I hope you feel the embrace of family.

I hope you feel the love.

And I continue to say you have a bright future with this guy and I want to take Rocco for bringing me on board.

And it was awesome being able to bring my brother up.

I want to thank God for putting up my crap and everybody else on the show.

I mean, without them, we wouldn't be who we are.

Hello, everyone.

My name is Jeff, and I want to thank Rocco for allowing me to be a part of the FNL network first and foremost in my life.

But he took this on the here away from Virginia Beach.

It was very shy.

It did not want to be in front of the camera.

And over the last two and a half years, I have grown into a wonderful person that is not afraid of the camera and continue, persevere because of Rocco and the great SNL family that encouraged me every time I get behind that camera and speak.

So he has that now is my true family, and I thank them for that.

Thank you for the tasty words.

This is our second award.

And like anyone, I ran to Instagram and updated my bio to to time piece award winner.

So I was really excited about that.

Thank you.

Rocco and the cast of the Oven on our talk show.

We are a huge family, just like everyone inside and also as well.

Thank you, my mom, dad and my brother Joey.

I love you guys.

Thanks so much for your patience.

Is a large group of mother.

I'm fine.

Sorry, my gunnery.

I just like to thank God.

And also I have family.

A wonderful husband, two great kids that family is a strong word to use.

But I will say in the sense that we are dysfunctional, in the sense that we fight and challenge each other, crack each other of shock each other, just is all crazy.

Well, we're always having a great time.

We fit that bill.

So thanks to Rocco, thanks to the like he said up here, this isn't everybody.

But this is this is a hardcore group, and the next award is a Spotlight award.

And that goes to El Rey de Sabana.

Thank you very much to everybody.

A also as you dedicate this Lisa, hello to you all because I think that we are all look, look lookers or searchers of the beauty in in one way or another.

Right I'm I have to congratulate first I know Olive Castillo, who was the one that put me in contact with who came do My Favorite Hotels to our camp where I live with my brave wife very much lately.

And that was the way that we all met.

And that was the way that they dresses, that they liked, The way I. I try to make friendship with these uh wild lions that live around my camp.

In a way, I mythologist.

I made sure this day, I mean, living in this savana because of the investigation of the behavior of the animals and and of these real lives that have been this story for more than ten years.

But in the deep, our search for them beauty, the search for the love, the search for the question, the search for all of that.

So it's a pleasure being here with you.

And I appreciate all of my team this award.

I thank you to all Best stylish food or fashion.

Viewers Choice - Dining Divas.

hello.

Well, first of all, I just have to say, as a dining diva, I am very disappointed that I have never tried a catfish sandwich.

So if you would please take me before I leave L.A., that would be a really awesome dining.

Diva's is a women empowerment movement where we bring powerful women from different walks of life backgrounds and ethnicities together over food, fun and travel.

This award is very fitting for us because Dining Divas is educational where the heads of fashion and a dash of personality which makes the best foodie and fat travel lifestyle TV show on the planet.

We started this show five years ago as a grassroots project that advanced beyond our wildest dreams, and we now have our spin off series Destinations events, and we're even launching our own network this year.

The Dining Empire.

I want to thank my partner, Rumi Diaz, over 16 years for always supporting all my wild, crazy ideas.

We actually celebrated his 75th birthday this in L.A.

Thank you to our entire cast and crew.

We are missing a few cast members today, but we have destination divas and some dining divas up here tonight.

US.

We're all so different, but we come together to elevate and collaborate while creating positive impact TV.

That's modern, hip and entertainment driven.

Thank you.

Most importantly to our sponsors.

With over 100 brands and companies that have supported our shows.

We built this with no investment, which is really challenging.

So a huge thank you to all of our sponsors.

We have a few with us tonight.

And what I love the most about what we do is just leaving a positive mark at every city or restaurant we visit while telling people story in the most authentic way, when you're in alignment with your passion and purpose, anything is possible.

Thank you to God, our friends, family and most importantly, thank you to the fans for your support and seeing our vision.

And of course, thank you to Jessie J for dressing us, our fashion designer out here.

We appreciate you TASTE AWARDS and thank you all.

and congratulation to everyone here tonight, Dining Divas!

And this award is very special and meaningful.

It's the best filmed at home.

Best will be at home episodes or film, which is also the Ale Gambini Award.

And Ales family is W \with us tonight, I'd like to ask her husband and her daughter, who happens to be the Taste Awards ambassador this year, to stand up.

And let's give a round of applause.

Right now, I'd like to present this wonderful word in honor of Ale.

And this is for Baking with the Reys and fortunately can't be with us this evening.

And my goodness, it's our last awards best instructional Web series.

Lydia celebrates America Flavors that Define Us.

And they're not here this evening.

So that wraps up the 15th annual TASTE AWARDS I can ‘t believe it Here in LA you only look 10.

Congratulations to all the nominees, all the winners for your creativity, your inspiration, and now let's go have a great time with the reception!

Well see you next year!

This program made possible by a beachfront oasis for relaxing and ambiance with culinary experiences and 24 hour services, an adult only travel destination open Villa Premier boutique hotel.

Additional support provided by closed captioning provided by Gowans heirloom cider available in varieties such as Gravenstein, McIntosh Spiced Apple and Rosé sustainable tree ripened organic apples from our farm to your table.