Taste of Fame

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To join the virtual Taste of Fame event, click this link: https://us02web.zoom.us/j/84164261401

Taste of Fame is now a LIVE VIRTUAL EVENT, OCTOBER 16 with Chef Marcus Samuelsson.


Time

6:30–7 p.m. Cocktails, 7 p.m. Dinner | ET

3:30–4 p.m. Cocktails, 4 p.m. Dinner | PT

About

You’re invited to attend the LIVE VIRTUAL 6th annual Taste of Fame culinary fundraiser event, hosted by celebrity Chef Marcus Samuelsson of the hit PBS TV show, “No Passport Required.”

In the past, this culinary fundraiser has taken place at the Syracuse Oncenter with celebrity chefs, such as Julia Collin Davison, Richard Blais, Vivian Howard, Nick Stellino, and Gabrielle Corcos. This year, we’re keeping the culinary magic alive with a reimagined virtual evening of intimate cooking and conversation live on Zoom!

The evening kicks off with a 30-minute drink demonstration of Chef Marcus’ special Yes, Chef cocktail, and Q&A moderated by Julia Collin Davison of “America’s Test Kitchen.” At 7 p.m., Chef Marcus will lead guests through 3-course gourmet cooking lesson live on Zoom.

Our culinary partner, Tastings NYC, will deliver meal kits serving four people 1-2 days before the event. Your ticket also includes a private Zoom room to eat with friends, an online silent auction, special guest appearances from celebrity chefs and a local CNY chef.

When you upgrade to the Premium, you will receive all of these benefits, plus an autographed copy of Chef Marcus’ “The Red Rooster Cookbook.”

tastings NYC logo

 

Click Here To Check The Silent Auction Page Out!

 

Silent Auction FAQ

 

Q: How do I bid on my phone?

A: You can bid on your phone by visiting one.bidpal.net/tasteoffame

 

Q: Does your auction platform have an app to download on the phone?

A: There is not an app available. OneCause is available on the web only.

 

Q: How can I register for the Silent Auction?

A: To register, visit one.bidpal.net/tasteoffame. Users can register on any page of the auction center by clicking on the “Sign in” link in the top right corner. Registration is required in order to make a donation or place a bid.

You can sign in with your email address, Facebook account, or Google account. After selecting the registration method, you well be prompted to enter required information for registration.

 

Q: How can I place a bid or set a Max Bid?

A: To place a bid, first select the item you would like. Then click the “Bid” button or the “Watch” button.

The “Bid” button will open the “Place Your Bid” pop-up window and allow you to place a bid on the item. The “Watch” button will allow you to bookmark the item.

Enter your bid and then select “Confirm Bid.” In the next window, you will be able to set your Max Bid. The Max Bid represents the most you are willing to spend on the item. If you don’t want to set a Max, you can simply select “No Thanks.”

 

Q: How can I check my bids or donations?

A: On the auction page, click the “Your Activity” button on the menu to review the list of your bookmarked items, bids, and donations.

 

Q: How do I know if I won an item?

A: Click on the person icon in the top right corner to check the status of your bids. You can see whether you are the highest bidder, if someone outbid you, or if you won the item.

 

Q: How do I pay for the item I won?

A: In the same section mentioned above, you will be able to pay for your transactions on the receipt tab.

 

Q: How can I get my invoice?

A: Supporters will be texted a receipt when their purchase is complete. There is also an option to email yourself a receipt. WCNY will also send email receipts to guests as needed.

 

Q: Is there any bid limit on your items?

A: There is no limit on how many items you can bid on or how many times you can bid.

 

Q: How can I make a donation?

A: Go to the “Make a Donation” page and select your donation amount. Or enter your amount by selecting the “Other” option. Then select the donate button.

 

Q: Is there a sales tax on the auction item?

A: All taxable items will be subject to an 8% sales tax. There is not a tax applied to the purchaser.

 

Download Recipe Cards

Appetizer

Southern Greens Salad with Vinaigrette

A mix of tender salad greens tossed with a sorghum spiked apple cider vinaigrette and crunchy southern pecans.

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*Gluten Free


 

Entrée

Curry with Yams & Swiss Chard (Choice of Shrimp, Chicken, or Tofu)

A fragrant, spiced coconut curry filled with sweet yams, verdant Swiss chard, and a tender protein of your choice.

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*Gluten Free

 

Dessert

Red Velvet Cookies

A chewy cookie bursting with white chocolate chips and the classic Red Velvet flavor everyone knows and loves.

*Cookie dough will arrive ready to bake. Just place in the oven!

Recommended Wine Pairings for Taste of Fame 2020

from Wine at the Wagner’s, Solvay, NY


 

 

Yes, Chef Cocktail 

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Prep time: 5 mins

Serves: 1

Ingredients:

 2 sprigs mint

¾ oz. honey syrup (see note below)

¾ oz. ginger beer

¾ oz. pineapple juice

½ oz. fresh lime juice

1 ½ oz. vodka

1 mint leaf

Directions: 

Honey Syrup:

  • Bring equal parts water and honey to a boil.
  • Let cool before using.

 

Cocktail:

  • Rub the mint sprigs between your palms and drop them into a glass.
  • Add the honey syrup, ginger beer, pineapple juice, lime juice, and vodka to a cocktail shaker. Fill with ice and shake.
  • Pour the drink into the glass and garnish with the mint leaf.
  • Download Recipe Card

Appetizer

Region                                                                          Winery                                                        Wine

Keuka Lake, NY State                                             Dr. Konstantine Frank                       Sauvignon Blanc 2019

Marlborough, South Island, NZ                           White Cloud                                          Sauvignon Blanc 2019

Seneca Lake, NY State                                           Boundary Breaks                                 Riesling Ovid Line North Med. Dry 2018


Entree

Region                                                                          Winery                                                        Wine

Keuka Lake, NY State                                            Keuka Spring Vineyard                      Classic Gewürztraminer 2018

Seneca Lake, NY State                                          Herman J. Wiemer                             Dry Riesling 2018

Cayuga Lake, NY State                                         Heart & Hands                                    Riesling 2017 or 2018

Austria                                                                    Schloss Gobelsburger                         Kamptal Grüner Veltliner 2019

MarcusHeadshot lrMarcus Samuelsson Bio
Award-Winning Chef, Restaurateur, Author, and Co-Owner of Red Rooster Harlem

Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, and Marcus B&P in Newark, NJ. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and has won multiple James Beard Foundation Awards including Best Chef: New York City. He was tasked with planning and executing the Obama Administration’s first State dinner honoring Indian Prime Minister Manmohan Singh. Samuelsson was also crowned champion of television shows Top Chef Masters and Chopped All Stars, and was the winning mentor on ABC’s The Taste. Samuelsson received the James Beard Foundation Award for Outstanding Personality for his TV series titled No Passport Required with VOX/Eater and he is an executive producer of Viceland’s show HUSTLE.

He currently serves as Executive Chef-in-Residence of Buzzfeed Tasty’s talent program. His exciting new audio project with Audible, titled Our Harlem is out now. A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP) which focuses on underserved youth. Samuelsson also co-produces the annual week-long festival Harlem EatUp!, which celebrated the food, art, and culture of Harlem for the fifth year this past May. He is the recipient of the 2019 Vilcek Foundation Prize in Culinary Arts, awarded to immigrants who have made lasting contributions to American Society. He is the author of multiple books including The New York Times bestselling memoir Yes, Chef and his latest book– The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. Recent restaurant openings include: Red Rooster Shoreditch in East London, Norda Oslo in Norway, and MARCUS in Montreal. His newest restaurant, Red Rooster Overtown, will open this March in Miami. Marcus is also the founder of the Marcus Samuelsson Group (MSG), which works to maintain Samuelsson’s culinary and cultural pillars, creating outstanding experiences that celebrate food, music, culture, and art in all its endeavors from high-end restaurants and fast-casual cafes to media and experiential events. Follow him on Instagram, Facebook, and Twitter at @MarcusCooks.

 

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Become a Chef Minutes Sponsor Chef Minutes Videos

Julia Collin Davison

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Julia Collin Davison is an executive editorial director for America’s Test Kitchen. She is also host of America’s Test Kitchen and Cook’s Country and is an original cast member of both shows, which are two of the highest-rated instructional cooking shows on television.

Julia began working as a test cook for Cook’s Illustrated in 1999 and led recipe development for America’s Test Kitchen cookbooks for more than a decade.

Julia is a regular guest on The Dr. Oz Show, Hallmark Channel’s Home & Family, and QVC and has appeared on Fox & Friends and Today.

She graduated from the Culinary Institute of America in 1996, received an Augie Award from the Culinary Institute of America, and was inducted into the prestigious Disciples d’Escoffier Culinary Society in 2018. She is a Rochester, NY native.

 


Ali Khan

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Ali Khan is a television host and food writer/blogger/influencer sharing his love for food across multiple digital platforms. His breakout series, Cheap Eats ran for 5 seasons on Cooking Channel. He is a regular on The Best Thing I Ever Ate, a judge on Food Network’s Chopped +Chopped Junior and served as host of the fourth season of Spring Baking Championship, also on Food Network.

His food writing has appeared in Black Book Magazine, Urban Daddy, James Beard winner LA TACO, You Gotta Eat This as well as authoring his own food blog, Bang for your Burger Buck. His vlog series, “blackbookali” was part of Tastemade’s initial content launch.

Being the child of South Asian immigrants, Ali learned early on that exotic food to some is comfort food to others. He credits his upbringing in the middle of America with parents from literally the other side of the world with his intimate understanding of food and food cultures.

In addition to food writing, Ali is a natural born performer trained in the Theatrical Arts at Carnegie Mellon University and the University of Southern California where he earned his B.A. in Theater Studies. His passion for performance and all things epicurean eventually led him to Food Network, where his earliest appearances include Grill It with Bobby Flay and the Best Thing I Ever Made. Producer credits include Food Network’s $24 in 24, Thanksgiving Live and he helped develop projects for Jeff Mauro, Alton Brown and Simon Majumdar.

In 2015, Ali premiered his very own show, Cheap Eats, on Cooking Channel . Armed with a budget of only $35, Ali takes a culinary tour of the US on a budget almost anyone can afford. Cheap Eats aired for 5 seasons spanning 40 states and 59 cities in as many episodes.

In 2018, Ali joined Food Network’s Spring Baking Championship as the host for the 4th season. Ali has made numerous appearances on Food Network’s Chopped and Chopped Junior, Best Thing I Ever Ate.

In 2020, Ali launched Good Sauce, a YouTube Channel dedicated to his two loves: food and comedy. The first series, Ali vs The Dome releases new episodes every Thursday.

He currently resides in Austin TX.


Brad Miller

bradBrad’s love of cooking was instilled in him from a young age. Growing up in a suburb of Chicago, Brad spent much of his childhood cooking alongside his grandmother and lending a hand in his father’s butcher shop. Deciding to transform this passion into his career, Miller enrolled in Scottsdale Culinary Institute’s Cordon Bleu program. Upon graduating, he worked for Arizona’s 5-Star Latilla at the Boulders and 4-Star Wright’s at the Arizona Biltmore, before heading to Los Angeles’ Michelin-starred Patina. From there, he went on to become Executive Chef of LA’s most romantic restaurant, Inn of the Seventh Ray. There, he received praise from many outlets, including The Los Angeles Times’ top food critic S. Irene Virbila.

Brad is currently the Chef and Co-Owner at Inn of the Seventh Ray restaurant, corporate chef and tastemaker for Five Star Senior Living, one of the country’s most prestigious retirement companies. He is also the owner of Brown Butter Productions, a catering and content production company.

Brad is a much sought-after television personality, appearing on channels such as VH1, NBC, FOX, Food Network, Cooking Channel, PBS, AWE, VICE, Travel Channel, Tasted Channel and The Hallmark Channel. Catch Brad on his very own show “Food Truck Nation” which is currently airing its second season on The Cooking Channel. You can also find Brad on “Best Thing I Ever Ate,” currently airing on Food Network.


Laura Theodore

Laura Theodore_photo-01

Laura Theodore is a nationally recognized television personality, podcast radio host, celebrity PBS vegan chef, renowned jazz singer and award-winning author of five plant-based cookbooks.

Laura is co-creator of the highly successful Jazzy Vegetarian cooking series on national public television and she is host of the Jazzy Vegetarian Podcast on Unity Online Radio.

Laura is author of five cookbooks, including Jazzy Vegetarian’s Deliciously Vegan, which won silver medals at the 2018 IBPA Benjamin Franklin Awards, Midwest Book Awards and the 2019 Living Now Book Awards. Her new cookbook, Vegan for Everyone; 160 Family Friendly Recipes with a Delicious Modern Twist was recently released by Scribe Publishing Company. Laura and Jazzy Vegetarian are recipients of the Taste Award for Best Health and Fitness Television Program (Food and Diet), and Jazzy Vegetarian was inducted into the Taste Hall of Fame.

Laura has been on the cover of three prestigious magazines; American Vegan, Jazzin’, and La Fashionista Compassionista. She has made guest appearances on The Talk on CBS, Insider/Entertainment Tonight and the WCBS News Radio Health & Wellbeing Report. Laura has been featured in the New York Times, New York Daily News, Mother Earth Living, VegNews, Family Circle, Readers Digest and PBS Food, among other highly respected news, food, music and lifestyle-related journals.

As a globally recognized award-winning jazz singer and songwriter, Laura has recorded six solo CDs, including her award-winning disc, “Tonight’s the Night,” which received a Musician Magazine Award. Her CD release with the late, great Joe Beck entitled “Golden Earrings,” (on the Whaling City Sound label) was on the GRAMMY® list in the category of “Best Jazz Vocal Album.” Laura has toured throughout the country, performing at numerous major events, such as Night of 100 Stars, Fire and Ice Ball, and The American Film Awards.

 On the acting side of things, Laura has appeared in over sixty plays and musicals including Off-Broadway for two years in the hit show “Beehive,” which earned her a coveted Backstage Bistro Award. She was honored with the Denver Critics Drama Circle Award as “Best Actress in a Musical,” for her starring role as Janis Joplin in the world premier production of “Love, Janis.”

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented personality, Laura Theodore truly is the Jazzy Vegetarian. Learn more about Laura and Jazzy Vegetarian at: www.jazzyvegetarian.com


Joanne Weir

Joanne_photo-01

A 4th-generation professional cook, Joanne Weir spent five years cooking at Chez Panisse after receiving a Master Chef Diploma with Madeleine Kamman.  Joanne travels and teaches cooking classes extensively throughout the world, including Italy, Spain, France, Greece, Morocco, Australia, New Zealand.  She also teaches at events across the United States and in her San Francisco studio kitchen. Joanne is co-owner of Copita, an award-winning modern Mexican restaurant and tequileria in Sausalito, California.

Joanne is a James Beard award-winning cookbook author and has written 17 cookbooks, including her most recent food memoir, Kitchen Gypsy: Stories and Recipes from a Lifetime Romance with Food, published in September 2015.  Joanne writes for several national publications, including Sunset Magazine, Cooking Light, Better Homes and Gardens, Fine Cooking, and Food & Wine.

Joanne is also the host and Executive Producer for several award-winning television series.   Her latest show, “Joanne Weir’s Plates & Places,” earned nominations for several Taste Awards and was chosen as the “Best New Series” in 2018.  Filmed on location around the globe, each episode provides viewers with a virtual trip to several of Joanne’s culinary destinations.  The series is currently in its third season and airs nationwide on both Public Television and Create in over 94% of US households.

 

 

 

Methin “Max” Chuthinthranondlemon grass

Methin “Max” Chuthinthranond and his wife Pook are the founders, owners, and operators of the award-winning Lemon Grass & Bistro Elephant Steakhouse located in Armory Square, Syracuse for more than 20 years. They also operate the sister location, Citronelle, a New-American and Mediterranean-inspired restaurant, bar, and event space.

 

 

 

 

 

 

Prior to Taste of Fame

General Questions about Taste of Fame: tasteoffame@wcny.org or (315) 559-0880

Silent Auction Item Questions: (315) 385-7303 or silentauction@wcny.org

Tech Support Questions: (315) 925-1441 or tasteoffame@wcny.org

NIGHT OF CONTACTS

Silent Auction Item Questions: (315) 385-7381 or silentauction@wcny.org

Silent Auction Tech Support: (315) 385-7373 or silentauction@wcny.org

General Questions: (315) 925-1443 or tasteoffame@wcny.org

Zoom Eating Rooms or Event Link Information: (315) 863-1951 or tasteoffame@wcny.org

Tech Support Questions: (315) 925-1441 or tasteoffame@wcny.org

TOF FAQ

Download FAQ

TOF FAQ

General

Q: What time does the event start?

A: The event starts at 6:30 p.m. ET and 3:30 p.m. PT but we recommend you join the event early to make sure you can access everything.

 

Q: When does the cocktail Q&A happen?

A: The cocktail Q&A kicks off the event at 6:30 p.m. ET and 3:30 p.m. PT.

 

Q: What time should I expect to eat?

A:  Guests will begin cooking at 7 p.m. ET and 4 p.m. PT. Dinner will be ready around 8 p.m. ET and 5 p.m. PT.

 

FOOD

Q: Do I need to prep any food ahead of time?

A: Yes, please cook the rice 30 minutes prior to the event!

 

Q: What if I miss something while Chef Marcus is cooking?

A: We provide you with recipe cards, so if you miss a step on the screen, you can catch up with the written directions.

 

Q: How do I cook my entrée if I ordered two different proteins?

A: If you ordered two proteins, you should have two pots ready in the kitchen. Once the stew is done cooking and the sweet potatoes are tender, you should transfer the stew into two pots and then add each protein.

 

Q: The recipe card indicates I will need to use a Dutch oven to prepare the entrée. Can I use another pot instead?

A: Yes! If you do not have a Dutch oven, you can also use a large, heavy-bottomed pot.

 

Q: When will my food arrive?
A:
Tastings NYC is overnighting meal kits with UPS Tuesday, Oct. 13 so your food should arrive Wednesday, Oct. 14. You will receive a tracking number at the email you registered for the event with. If your meal kit does not arrive by Wednesday, Oct 14. please contact us ASAP and Tastings NYC will overnight a second meal kit to arrive Friday, Oct. 16.

 

Q: Where will my food be shipped?
A: Your meal kit will arrive to the shipping address you listed at registration.

 

Q: What do I need that is not provided in the ingredient box?

A: Oil, salt, and pepper is not in the box—everything else you need is provided. Drinks are not included.

 

Q: Where is the food coming from?

A: Tastings NYC is our culinary partner. They will ship a box with all of the necessary ingredients to your house two days before the event.

 

Q: Can you tell me more about Tastings NYC?

A: Tastings’ mission is to cultivate special relationships, creating experiences to suit distinct needs and personalities while providing hospitality, gracious service, and exceptional food in a lovely setting.

 

TECH

Q: How will I should I join the event?

A: Prior to the event, you will receive an email containing instructions and the link to join the Zoom webinar.

 

Q: Can I talk directly to Chef Marcus on Zoom?

A: The event will take place in a Zoom event style, which means you will not have your video camera enabled. You can see and hear Chef Marcus, but he cannot see or hear you. You can type messages in the chat box to Chef Marcus. During the Q&A, you can ask Chef Marcus questions by typing into the chat box. He can see all audience questions and answer them live. Marcus will try to answer as many questions as he can!

 

Q: What is the best way to launch Zoom?

A: Laptops, or iPads/tablets are the best way to access Zoom. This way you can move the screen around your kitchen as you are cooking. It will be difficult to watch the live cooking from a cellphone. Learn more about how to use Zoom here.

 

HELP

Q: Who should I call for Tech Support?
A:
Tech support will be available by calling (315) 925-1441.

 

Q: Can I change my order after it’s been placed?

A: If you have made a mistake to your order or want to change your protein type, please email tasteoffame@wcny.org or call (315) 559-0880.

 

Q: Who should I contact if I lose the webinar link or my Zoom Room link?
A:
The event link will be posted on our website. For the Zoom Room link, contact tasteoffame@wcny.org or call (315) 863-1951.

 

Q: If I need help that night, who should I call?
A:
Please call (315) 925-1443.

 

Q: What should I do if my box does not arrive on Wednesday, October 14?
A: Please email tasteoffame@wcny.org or call 315-559-0880.

 

Zoom Rooms

Q: How do I register for a private Zoom room?

A: When you purchase tickets, there is an option labeled “I’m eating with friends.” This is where you should enter the names and emails of the people you’d like to eat with.

 

Q: How do I enter the private Zoom room?

A: When you receive the email with the Zoom webinar link, you will also receive a link to join a private Zoom meeting with all of the people registered to your room.

 

Silent Auction

 

Q: How will the silent auction take place?

A: The entire auction will take place online starting Oct. 9. The auction will close Oct. 23.
Q: How do I access the virtual silent auction?

A: Visit wcny.org/tasteoffame/silentauction

 

Tickets

Q: When do ticket sales close?

A: Ticket sales close Friday, October 9.

 

Q: Are there any ticket discounts?

A: WCNY Members receive an additional 5% off at checkout with code MEMBER. Any member of a PBS Station can also receive 5% off with code PBSMEMBER.

 

Q: Where will the event take place?

A: The event will take place virtually on Zoom, Friday, October 16. Prior to the event, we will send you a link to join the event with Chef Marcus.

 

Q: What time does the event begin?

A: The event begins at 6:30 p.m. ET / 3:30 p.m. PT with a drink demonstration of Chef Marcus’ special Yes, Chef Cocktail and Q&A session moderated by Julia Collin Davison of “America’s Test Kitchen.” At 7 p.m. ET/ 4 p.m. PT, we will begin the 3-course virtual cooking class with Chef Marcus, live from NYC on Zoom.

Silent Auction FAQ

Download Silent Auction FAQ

Silent Auction FAQ

Q: How do I bid on my phone?

A: You can bid on your phone by visiting one.bidpal.net/tasteoffame

 

Q: Does your auction platform have an app to download on the phone?

A: There is not an app available. OneCause is available on the web only.

 

Q: How can I register for the Silent Auction?

A: To register, visit one.bidpal.net/tasteoffame. Users can register on any page of the auction center by clicking on the “Sign in” link in the top right corner. Registration is required in order to make a donation or place a bid.

You can sign in with your email address, Facebook account, or Google account. After selecting the registration method, you well be prompted to enter required information for registration.

 

Q: How can I place a bid or set a Max Bid?

A: To place a bid, first select the item you would like. Then click the “Bid” button or the “Watch” button.

The “Bid” button will open the “Place Your Bid” pop-up window and allow you to place a bid on the item. The “Watch” button will allow you to bookmark the item.

Enter your bid and then select “Confirm Bid.” In the next window, you will be able to set your Max Bid. The Max Bid represents the most you are willing to spend on the item. If you don’t want to set a Max, you can simply select “No Thanks.”

 

Q: How can I check my bids or donations?

A: On the auction page, click the “Your Activity” button on the menu to review the list of your bookmarked items, bids, and donations.

 

Q: How do I know if I won an item?

A: Click on the person icon in the top right corner to check the status of your bids. You can see whether you are the highest bidder, if someone outbid you, or if you won the item.

 

Q: How do I pay for the item I won?

A: In the same section mentioned above, you will be able to pay for your transactions on the receipt tab.

 

Q: How can I get my invoice?

A: Supporters will be texted a receipt when their purchase is complete. There is also an option to email yourself a receipt. WCNY will also send email receipts to guests as needed.

 

Q: Is there any bid limit on your items?

A: There is no limit on how many items you can bid on or how many times you can bid.

 

Q: How can I make a donation?

A: Go to the “Make a Donation” page and select your donation amount. Or enter your amount by selecting the “Other” option. Then select the donate button.

 

Q: Is there a sales tax on the auction item?

A: Only certain packages are subject to sales tax.  Sales tax will be applied based on the buyer’s location.

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Download a backdrop for your Zoom Room!

To use a Taste of Fame background in your Zoom Room, download the backgrounds below. Save the backgrounds as photos to your device. Click on MORE… Select Virtual Background. Then select the + button. Your camera roll will open. Select the Taste of Fame background.

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