Media
Stu’s News – What the media is saying about Stu.
Stuart was quoted in an article on mint.com talking about Father’s Day:
Brunch is a given on Mother’s Day, but a proper Father’s Day celebration calls for stronger stuff.
Instead of getting Dad an expensive bottle of liquor (a common enough gift) or taking him out for a pricey restaurant meal, meld the two ideas into a bargain solution by delving into your existing stash of alcohol and adding a splash to favorite recipes.
Stuart’s blog, Wannabe TV Chef, was mentioned in an article at MSNBC.com:
- SAN FRANCISCO, CA — As the Gulf Coast struggles to recover from the worst environmental disaster in U.S. history, Foodbuzz, the largest online food community, is calling on food bloggers across the country to cook up a Gulf Coast-inspired meal on July 24th — and blog about it — all in support of the Greater New Orleans Foundation (GNOF), which has been playing a key role in relief efforts in the wake of the tragic oil spill.
Stuart is the subject of an article by Lindsay Mott of MS Digital Daily. Here is an excerpt plus a link to the entire article:
- Third Coast Cuisine took five to six years from conception to print. In the book, Stuart Reb Donald offers more than 150 recipes, 11 essays and 70 color photos of the diverse foods to be found along the Third Coast: a popular nickname for the states along the Gulf of Mexico as well as parts of Mexico and Cuba, according to Donald.
“The Third Coast is an area of amazing diversity. From the Yucatan to the Keys you can find any number of indigenous and immigrant cooking styles like Mexican, Cajun, Native American and even Soul Food,” he said.
Donald grew up in Mobile, Ala., but attended the Perkinston campus of Mississippi Gulf Coast Community College on a music scholarship. He lived in Stone County for a few years and spent that time making friends all along the Coast. Donald said that his time at Perk was when he experimented with new flavors and cuisines.
“Between band, choir and drama performances I got a chance to see the entire state,” he said. “I’m still inspired by the Mississippi Gulf Coast. I have so many great memories of my time spent in the Magnolia State; it has always felt like a second home to me.”
Donald credited these explorations with a number of the book’s recipes including Mississippi Blue Barbecue Sauce and Chicken and Sausage Gumbo.
Donald has worked in the food industry for the last 24 years after working as a busboy at Shoney’s. Since then, he has worked at various places across the food spectrum.
“I’m not sure one ever decides to become a chef as much as they are born a chef. Then they spend a lifetime manifesting,” he said.
Stuart is quoted in an article by Dan Spaventa for BasilBasics.com:
Stuart from Wannabe TV Chef shared his ways for using basil.
- I love using basil. I always insist on making pesto from scratch whenever taking over a new kitchen and from that also make pesto mayo. At home I grow my own basil for use in all kinds of things. I like to mix fresh basil into my scrambled eggs with goat cheese. I also love the herbaceous pop it gives Asian foods like spare ribs.
The Roman Panini (recipe) comes to us from Chef Stuart of Wannabe TV Chef. According to Chef Stuart, Tomatoes and basil are a classic pairing be it in classic recipes like Pizza Margarita and Ensalada Caprese or in this modern sandwich. Don’t be afraid to add a little crispy pancetta for an Italian spin on a BLT.
Stuart is quoted in an article by Aimee Hosler for Chef2Chef.net:
- “Alice Waters talked about sustainable foods in the early 1970s,” says Chef Stuart Donald of the Mars Hill Cafe in Mobile, AL. “Since then, it has gone from being a quirky sentiment to a full blown movement.”
What Is Green Cuisine Anyway?How chefs define sustainable cooking varies, but most emphasize producing healthy, natural foods, preferably from local growers who employ environmentally responsible agricultural techniques.
“To me, sustainability means not trying to outsmart Mother Nature,” says Donald. “Don’t mess with a plant’s genetic makeup. Don’t manipulate an animal’s life-cycle through diet or chemistry. Let nature take its course.” That usually means choosing organic food, non-genetically modified products, or fair trade goods whenever possible.
Story on Mars Hill Cafe by WPMI NBC 15 in Mobile, AL:
VIDEO CLIP
Article on Mars Hill Cafe by Mobile Press Register, Mobile, AL:
Mars Hill by David Holloway Tuesday, September 02, 2008
- Five days a week the Mars Hill Café offers a full menu of tasty homemade sandwiches and fresh salads. Three times each Sunday it serves up a dose of the Gospel.But at the eatery in the Cottage Village Shopping Center, the good food stays separate from the Good News.
In other words, you won’t get a homily with your hoagie.
“Nope, no preaching,” said Joe Langley, the new, 29-year-old general manager of Mars Hill Café, 5025 Cottage Hill Road. “We’re very laid-back, and the only thing we’ll offer is the gospel of the quesadilla.”
FULL ARTICLE
Stuart on WKRG Channel 5 in Mobile, AL: VIDEO CLIP
WKRG Channel 5 story on Mars Hill Cafe in Mobile, AL: VIDEO CLIP
Cooking on WKRG Channel 5 in Mobile, AL: VIDEO CLIP
Article on Stu from A Natural Deficiency Of Moral Fiber:
Written by award winning blogger LeBlanc, Nashville, TN, January 03, 2009.
A Selection From My Blogroll 3
- Some of you may know that I have buddies of mine that are executive chefs, published authors, television personalities, accomplished musicians and media moguls. Actually, one particular friend fits all of these monikers and more. Stuart Reb Donald is one of the nice guys; someone that I met well over a decade ago and am proud to call my friend.
When I met Stu he was an excellent multi-instrumentalist struggling to make it in Music City. While working multiple places, practicing his music, attending a major local university he also practiced another love, cooking. I was the beneficiary on more than one occasion the culinary arts practiced by Stu.
FULL ARTICLE
Review of Mars Hill Cafe from American Airlines Restaurant Guide:
- Mars Hill Cafe has flourished under celebrity chef Stuart Reb Donald’s innovative new menu. The food is fresher, faster, and tastier than ever before as is evidenced by the bustling dining room. They donate all profits to charity.
FULL ENTRY
Story on Mars Hill Cafe from WHBR TV 33:
Stuart is quoted in an article about how social media has changed the food world from Creative Loafing, an online news source from Sarasota, FL.
Stuart is quoted in an article about tipping on “to go” orders on the web site Palo Alto Online.
Click HERE to read the press releases for Amigeauxs Mexican/Creole Fusion Cuisine and Third Coast Cuisine – Recipes of the Gulf of Mexico..
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