CHEFS
Jeremiah Bacon John Besh Walter Bundy John Currence Kelly English Chris Hastings Donald Link Kevin Willmann FOREWORD
Peter Kaminsky, Brooklyn, wrote Underground Gourmet for New York magazine for four years, and his Outdoors column has appeared in The New York Times for twenty five years. He is a longtime contributor to Food & Wine and the former managing editor of National Lampoon. His books include Pig Perfect: Encounters with Remarkable Swine, The Moon Pulled Up an Acre of Bass, American Waters:Flyfishing Notes of A Native Son, Seven Fires: Grilling the Argentine Way (with Francis Mallmann), Letters to a Young Chef (with Daniel Boulud), and John Madden’s Ultimate Tailgating. He is a creator and executive producer of the Kennedy Center Mark Twain Prize for American Humor and the Library of Congress Gershwin Prize for Popular Song on PBS. He lives in Brooklyn and sometimes fishes there. EDITOR & PUBLISHER
Susan Schadt, Memphis/New Orleans: Founder of Wild Abundance Publishing & Susan Schadt Press.
BOOK HANDLE:
WILD ABUNDANCE (COMPANION BOOK) ENDORSEMENTS:
Susan Schadt’s fourth book chronicling and celebrating the bounty and spirit of American sporting life and culinary culture. We employ a cookbook anthology model similar to the acclaimed Wild Abundance, (2010) Through photographs, recipes and voices of celebrated chefs, REEL MASTERS: CHEFS CASTING ABOUT WITH TIMING AND GRACE tells the stories through narrative and stunning photography of fishing backwaters, bayous and bays and the lure of fishing in unspoiled beauty, fierce and fun. Featuring James Beard Award Winners, Semifinalists & Nominees, Food & Wine Best New Chefs and participants on Top Chef, Top Chef Masters and Food Network. Part cookbook, part guidebook. This time we are going fishing along the coastlines and inland shores of the sporting south, including Birmingham, Charleston, Richmond, Pensacola, Venice, Grande Isle, Port Sulphur and Toledo Bend LA.
SPECS:
› Fall 2016 › $45.00 › 9x11" › Hardcover › 272 pgs. › ISBN 978-0-9973559-1-8
“Fighting Bayou is the best place in the world for unbelievable duck hunting, fabulous Southern cooking and listening to great stories from true characters. I always cherish my time at this special place.” – ELI MANNING
“It brings an almost spiritual side to the predawn winter night - freezing cold, nervous with anticipation - all captured on these glorious pages with chefs, camp cooks and good buddies. I wish I were there. Well, next winter, let’s go. But until then, Wild Abundance will happily do.” – FRANK STITT
“Every hunter knows that when the shooting is over, the best parts of hunting camp are the food and the stories. And there’s plenty of both to go around in the new book Wild Abundance (ArtsMemphis).” – GARDEN & GUN
“I love books, so when I come across a beautiful new cookbook — so lovely it doubles as a coffee table book — I’m a happy camper. Recently I’ve been losing myself in Wild Abundance: Ritual, Revelry & Recipes of The South’s Finest Hunting Clubs, gazing at the stunning photography of Lisa Buser, drooling over the delectable recipes of the chefs and cooks, and reading the warm tales about the people and places brought together by editor Susan Schadt.” – REGINA VAROLLI, Huffington Post
“The most important consequence of Southern waterfowling, of course, is eating. … This beautifully illustrated cookbook anthology from the lower Mississippi Flyway will probably start out on the coffee table, being admired, and end up in the kitchen, being used.” – CHRIS CAMUTO, Grays Sporting Journal
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Reel Masters | Endorsements 3
CHEFS:
Jeremiah Bacon, Charleston
Kelly English, Memphis
A five-time James Beard Foundation semifinalist for Best Chef Southeast, Executive Chef and Partner of The Macintosh and Oak Steakhouse, in his hometown of Charleston, S.C. Awarded Best New Restaurant Bon Appetit’s annual 50 Best New Restaurants, 2012; Esquire Best New Restaurant in America in 2012; recognized by the James Beard Foundation as a semifinalist for Best New Restaurant.
Executive Chef/Owner, Restaurant Iris and The Second Line, Memphis, TN; Executive Chef, Magnolia House, Biloxi, MS. Named a James Beard Award Semifinalist for Best Chef: Southeast, 2009, appeared on the Food Network. In February 2012, English was named Memphis’ “Prince of Porc” in the national Cochon555 competition, which landed him a seat at the 2012 Aspen Food & Wine Festival. English has been featured in Food & Wine magazine, Everyday with Rachel Ray, Bon Appétit, Garden & Gun, and the cookbook Wild Abundance.
John Besh, New Orleans Awarded Food & Wine “Top 10 Best New Chefs in America,” James Beard Award for Best Chef - Southeast in 2006, Hosted two national public television shows based on his books, “Chef John Besh’s New Orleans,” and “Chef John Besh’s Family Table.” His flagship restaurant, August, is a Gayot Top 40 Restaurant and a Wine Enthusiast Top 100 Restaurant, in addition to being nominated in 2012 and 2013 for the James Beard “Outstanding Restaurant” award.
Walter Bundy, Richmond Executive Chef at Lemaire Restaurant in the Jefferson Hotel 2001-2016, Cooked in the kitchens of Thomas Keller’s French Laundry in Napa Valley and Mark Miller’s Coyote Café in Santa Fe. Appeared at the James Beard House, on Food Network’s Food Nation with Bobby Flay and Cooking Channel’s Road Trip with G. Garvin. His new restaurant, Shagbark opens fall 2016.
John Currence, Oxford Executive chef/owner of The City Grocery and several culinary ventures in Oxford. Received the Southern Foodways Alliance Guardian of Tradition Award, 2006, won the 2008 Great American Seafood Cookoff in New Orleans. In 2009, awarded the James Beard Foundation “Best Chef South” and was a winner of Charleston Food and Wine Festival’s Iron Chef Challenge. Author of Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some.
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Chris Hastings, Birmingham Chris Hastings, chef of Hot and Hot Fish Club and OvenBird in Birmingham, which he owns with his wife Idie. Author of The Hot and Hot Fish Club Cookbook, A Celebration of Food, Family and Traditions. Chris competed in Food Network’s Iron Chef America and triumphed over Chef Bobby Flay, 2012. Awarded Best Chef: South, James Beard Foundation, 2012 and appeared on Bizarre Foods America, 2013.
Donald Link, New Orleans Link’s flagship restaurant Herbsaint earned a James Beard award in 2007 for Best Chef South. The same year Cochon was nominated for Best New Restaurant; The James Beard Foundation honored Link’s cookbook – Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) Best American Cookbook. Nominated by the James Beard Foundation for the prestigious award of Outstanding Chef in 2012, 2013, 2014, 2015 and 2016. Pêche Seafood Grill was awarded Best New Restaurant at the 2014 James Beard Foundation Awards. February 2014, Link celebrated the release of his second cookbook Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything (Clarkson-Potter)
Kevin Willmann, St Louis Chef/Owner of Farmhaus Restaurant St. Louis, MO with his wife Jessica. Nominated for James Beard Foundation Best Chef Midwest in 2016, Food & Wine Best new Chef 2011, appeared on Bizarre Foods America 2013. Participated in Food & Wine’s Chef’s Club restaurant at the St. Regis in Aspen 2012.
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sample chapter
Jeremiah Bacon
Reel Masters | Sample Chapter 7
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Reel Masters | Sample Chapter 9
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Reel Masters | Sample Chapter 13
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Reel Masters | Sample Chapter 15
chapter highlights
John Besh Walter Bundy John Currence Kelly English Chris Hastings Donald Link Kevin Willmann
Reel Masters | Chapter Highlights 17
Kevin Willmann
Kelly English
“Movement, sound, power and the array of ecosystems within all of the different bodies of water I would discover were nothing short of magical, sacred places for me.”
Chris Hastings
Donald Link John Currence
– CHRIS HASTINGS
Walter Bundy John Besh
about susan schadt press
Susan Schadt Press, an artisan publishing house, chronicles legacies through the signature combination of storytelling and photography.
susan schadt: award winning titles A MILLION WINGS: Silver Medal for Creativity and Innovation May, 2013–Wild Abundance Publishing, was awarded a SILVER MEDAL from the Independent Publisher Book Awards for A Million Wings, a collection of essays and photographs. Wild Abundance Publishing received the national book award May 29, during the Independent Publisher Book Awards banquet in New York. More than 5,200 publications were nominated for the national IPPY Awards. MEMPHIS: SWEET SPICY & A LITTLE GREASY, 2015 awards from The Printing Industry Association of the South. AWARD OF EXCELLENCE | BEST OF CATEGORY | BEST OF DIVISION – THE BENNY ( HIGHEST AWARD POSSIBLE)
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usan Schadt Press was established in February 2015 by Susan Schadt, former president and CEO of ArtsMemphis, a 50-year-old non-profit arts funding organization. While with ArtsMemphis, Schadt founded Wild Abundance Publishing where she authored and edited: First Shooting Light; Wild Abundance; A Million Wings and MEMPHIS: Sweet, Spicy and a Little Greasy. Upcoming books launching fall 2016: The Chubby Vegetarian: 100 Inspired Vegetable Recipes for the Modern Table; Shelby Farms Park, Elevating a City: The Improbable Journey of America’s Great 21st Century Urban Park and Reel Masters: Chefs Casting About with Timing & Grace.
TEMP COVER
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FIRST SHOOTING LIGHT: A Photographic Journal Reveals the Legacy and Lure of Hunting Clubs in the Mississippi Flyway Published 2008
WILD ABUNDANCE: Ritual, Revelry & Recipes of the South’s Finest Hunting Clubs Published 2010
A MILLION WINGS: A Spirited Story of the Sporting Life Along the Mississippi Flyway Published 2012
MEMPHIS: SWEET, SPICY & A LITTLE GREASY: 34 Chefs Support the Arts with Fresh Fare and Raw Talent Published 2014
Susan Schadt Memphis | New Orleans 901.412.2334 susan.schadt@sschadtpress.com www.sschadtpress.com