This year, he and wife Jillian published their first cookbook, "Eating in Maine: At Home, On the Town, and On the Road" (Tilbury House).īut at heart, Bedell doesn’t want to write about food. Weekly’s nationally top-ranked food blog, Squid Ink. His writing and photography has appeared in Bon Appetit, Down East Magazine, The Guardian, Serious Eats, Food & Wine and the L.A. In 2013, he was crowned the winner of the Superbowl Chicken Wing Cookoff live on NBC’s “Today Show” for his Apricot-Shellacked Ghost Chile Wings, carting a giant golden chicken trophy back to Maine, where it sits proudly in his basement. In addition, he has appeared in cooking competitions nationwide, either winning or placing in competitions sponsored by NBC, the Boston Lamb Council, Jones Dairy Farm and the Wisconsin Cheese Board. (He blames the “Gouda Gals” for stopping his trajectory toward sure victory.) Last year he placed 13th out of 50 of the top sandwich masters in the world. He will be competing in the sandwich division of the World Food Championships in Las Vegas in November for the second year in a row.
22 launch.īedell has an extensive background writing about and photographing food, crafting recipes and cooking. The campaign was 33 percent funded within 36 hours of its Oct. Lowbrow sandwiches packed with homemade lamb chili and cheese in the winter.”īedell envisions a menu “that changes with the season, with just a few items designed to appeal to the different desires of tourists and locals alike, served out of the side of a mobile kitchen, at prices so low, everyone can enjoy something new and interesting for lunch, every single day.” “Highbrow sandwiches made with garlic-roasted asparagus and quick-pickled onions in the summer. “Incredible sandwiches, baked on fresh, crusty bread and filled with braised meats and locally produced cheeses,” Bedell explains.
0 kommentar(er)
