Lisa Ekus Wins Guinness Book of World Records Award for Largest Personal Cookbook Collection in the World

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Founder of 41-Year-Old Literary and Talent Agency Wins Guinness Book of World Records Award for Largest Personal Cookbook Collection in the World for her Culinary Library

Guinness Book of World Records for the largest personal cookbook collection in the world

 

For Immediate Release
Contact: info@Ekusgroup.com

April 5, 2023 (Hatfield, MA) Coinciding with the 41st anniversary of their full-service culinary agency, The Ekus Group, and the retirement of Founder Lisa Ekus, is the announcement that she has been awarded the Guinness Book of World Records for the largest personal cookbook collection in the world, with 4,239 titles. Housed in a two-story, 18×36 addition in her 250-year-old renovated farmhouse in Hatfield, MA, Ekus specifically designed and built this room for her cookbooks. She has been collecting cookbooks since college and took three years to build the space with floor-to-ceiling bookshelves. “This room feeds my soul”, says Ekus. “It is a living, breathing collection of food and culture, and the people who cook it. I love nothing more than to hold a book in my hands, learn about a cuisine and take that inspiration into the kitchen to cook!”

Ekus launched the first and only specialized culinary book PR agency in the country in 1982. As her clientele grew, Lisa transitioned the company to a full-service culinary agency offering literary agenting, media training specifically for chefs and cookbook authors, and a Talent division, negotiating brand partnerships for her clients. In April of 2022 the agency launched a self-paced How to Write a Cookbook on-line course.

Along with the hundreds of books and authors that have passed through the agency, Lisa has archived over 6,000 cookbooks including books of food writings, self-published titles, spiral bound regional books, and hundreds of examples of culinary ephemera. Cataloged on-line and meticulously shelved, the Ekus library serves as a reference resource for her clients and authors, as well as a hospitality space for local community events. And, most of all, for the frequent gathering of Ekus’ friends and family in this special room.

Many of the books in the collection found their start in conversations with Lisa over her many years of cookbook PR and literary representation. She has welcomed chefs and cookbook authors from around the globe to her kitchen and table. On her shelves sit culinary luminaries’ shoulder to shoulder:  Rose Levy Beranbaum, Raghavan Iyer, David Joachim, Kevin Gillespie, Marcella Hazan, Patricia Wells, Nava Atlas, Todd Richards, Irena Chalmers, Anne Willan, Susanna Foo, Ana Sortun and Padma Lakshmi, among hundreds more. One of her best memories is cooking a ten-course Chinese meal for Julia Child back in the 80s.

“As I look around the library,” Lisa reflects, “I see the people that I have worked with and remember the moments of creativity, effort, and passion that went into the development of each book. I have touched, known, worked with, represented, cooked with or for, at least three quarters of those living (and not) on my shelves. These past 40 plus years, Julia Child, Emeril Lagasse, and Charlie Trotter have graced my kitchen, my dining room table and explored my library. I have hosted Lynne Rossetto Kasper, former host of NPR’s Splendid Table fame and taught Fusion chef Norman Van Aken how to cook on camera. I’ve made my mother’s famous brisket for Chef Crystal Wahpepah, fired up the grill in my backyard with Meathead (Goldwyn) and pressed dumplings with Taiwanese American author Frankie Gaw. Sandra Gutierrez, Toni Tipton-Martin, Ronni Lundy and I plotted out new cookbook ideas together over a weekend pajama and bourbon party. All these treasured friends are family to me, and their sage advice have enriched my life and my cooking skills.”

With Lisa’s retirement, The Ekus Group will be led by her oldest daughter and business partner Sally Ekus, who will continue the standard of innovation and expertise. “I have been immersed in this industry since I was a child,” comments Sally, “and it is my great honor to carry forward Lisa’s legacy by leading our agency with a continued commitment to fierce enthusiasm for our clients, our colleagues, and our community. My Moss (Mom/Boss) loves to say, ‘We make dreams come true!’ and I intend to keep making that very thing happen.”

To learn more about The Ekus Group visit www.ekusgroup.com. Lisa and Sally are both available for interviews. Please contact info@ekusgroup.com.

🎙️ To listen to their interview on their local NEPM station go to: https://www.nepm.org/podcast/the-fabulous-413

Cookbook Publishing Facts: True or False?

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Let’s get to the truth, shall we?

There’s so much information about how to publish a cookbook. It can be overwhelming! As a literary agent, I’m used to fielding a lot of questions from excited (and nervous) would-be cookbook authors. Talking to these authors is one of my favorite activities. There’s something so exciting about someone who wants to share their culinary traditions, explorations, and celebrations with the world.

To help guide you, we’ve developed several tools one of which is this article. This is a quick, down-and-dirty guide to what’s true and what’s false. Let’s dive into these cookbook publishing facts!

 

Crowdsourcing platforms like Kickstarter are frowned upon to raise money for custom publishing.

FALSE

Crowdsourcing platforms can be great ways to mobilize the investment support you need to fund your cookbook publishing. The campaigns themselves require their own level of planning, which proves you can rise to the occasion.

 

If the cookbook author doesn’t earn back their advance in book sales, they’re responsible to pay the difference to their publisher.

FALSE

Your advance is guaranteed money that doesn’t need to be repaid regardless of cookbook sales.

 

Publishers pay for author cookbook tours.

FALSE

Cookbook authors are most often responsible for leading the coordination of publicity and marketing efforts. Rarely will they be sent on tour. Even rarer will they be informed of the publisher’s public relations and marketing budgets for their cookbook.

 

Whether you choose traditional or custom publishing, the author is responsible for marketing their cookbook.

TRUE

No matter how you publish your cookbook, the more prepared a cookbook author is to market and sell it, the better it will do!

 

All cookbook sales are calculated when determining bestseller status.

FALSE

Only certain cookbook seller accounts report to the bestseller lists.

Cookbook authors only custom publish if they aren’t picked up by a traditional publisher.

FALSE

In fact, custom publishing can be a great choice for cookbook authors — they can keep a higher percentage of each cookbook sold and sell directly to their audience.

 

If you’re going to pursue custom publishing, you do not need an agent.

TRUE

While you don’t need a traditional literary agent, having a publishing expert advise and guide your custom project is an often overlooked and essential role. And, yes, the Ekus Group does this.

 

If you choose custom publishing, you have to personally edit your manuscript, design your cover, print your cookbook, and store them yourself. There is no one to help guide you in this.

FALSE

In custom publishing, you get to hire expert service providers to help in publishing your cookbook.

The Lisa Ekus Group Cooks Up A New Future

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April 5, 2022

For the past 40 years The Lisa Ekus Group has listened to the heartbeat of the culinary industry and adjusted to its changes, providing successful PR, Literary, Media Training, and Talent services. On its 40th anniversary the agency’s innovation is on display once more as it welcomes new leadership, a name change, and its newly created self-paced online cookbook writing course.

How to Write a Cookbook: a course on pitches, proposals, and publishing by The Ekus Group© pulls back the curtain on cookbook publishing and offers the definitive playbook on this niche area of publishing. It brings the agency’s 40 years of culinary expertise to those who have a passion for connecting with people through food.Sally and Lisa Ekus Photo

“When we realized there were vastly more folks wanting to learn from us than hours in the day, we created both in-person and online workshops on cookbook publishing and increased the range of our consulting offerings,” said Lisa Ekus, founding partner.

“Over the years we hear the same questions and frustrations from people wanting to know how publishing works,” said Sally Ekus, co-owner and lead agent who created the course. “This course is the answer to the question ‘What do I need to do to become a cookbook author?’ Just because we don’t represent someone doesn’t mean we don’t want to offer our expertise and insight.”

The agency is committed to helping culinary talent navigate the ever-changing landscape of the industry with confidence. This dedication will continue to be realized as the agency evolves again to become The Ekus Group, a name change that signifies Sally’s stepping into the role of full partner and leading the company into the future.

“The landscape of the industry is continually changing, and I am excited to step into this role and rise to the challenge of meeting its demands,” said Sally. “We were built on Lisa’s innovation, a strong thread that has run through these past 40 years. I have no doubt we will continue to shift with the times in what we have to offer, while holding to our core values and staying a trusted resource.”

Lisa Ekus started the company in April of 1982 in a small New England town after leaving Manhattan. She booked multi-city national book tours and events for authors and chefs, essentially creating what we now know as culinary celebrities. In 2000 the business evolved from being the first and only specialized culinary book PR agency in the country to an exclusively focused culinary literary agency. This progression encompassed its media training program, talent agency, literary agency, and consulting services.

Lisa said, “If I had to sum up these 40 years with one word, I’d say innovation. I innovated a new company when women business owners were few and far between. I saw a need and a niche in focusing on cookbook authors and chefs early on. I listened when the producers and our authors needed guidance on how to promote their cookbooks in the media and publicize their brand. When corporations came our way to have their products represented by our authors and chefs, I built that opportunity into a Talent Agency, focusing on culinary, with a dash of health and wellness thrown in.”

Over the years the Ekus Group has worked with such luminaries as Emeril Lagasse, Rose Levy Beranbaum, Lynne Rossetto Kasper, David Joachim, Meathead, Patricia Wells, Nava Atlas, Chef Todd Richards, Ronni Lundi, Toni Tipton-Martin, and Padma Lakshmi, among hundreds more. Corporate clients have included Unilever, Kraft, Campbell’s Soup, American Roland Foods, Al Forno Restaurant Group, and every major publisher in the US, and many abroad.

“Whether it’s through an official agenting capacity or via a one-time consultation, we strive to be a pillar of guidance and resources for those in the industry, working with others to achieve their goals,” Lisa said. “When people ask me what I do, I often say, ‘I make dreams come true.’”

To learn more about the Ekus Group visit www.EkusGroup.com. Lisa and Sally are both available for interviews. Please contact Sara@EkusGroup.com to arrange.

 

All photos by Eric Gove Photography

Virtual Media Training

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Current Available Dates:

Stay tuned for upcoming dates!

For more information and to register, email Sara@EkusGroup.com.

 

Developed from Lisa’s nationally recognized media training program, this covers:

Day 1: Interviews and Messaging 101

  • Best practices for communicating with media (print, TV, radio, digital)
  • What to know about presenting to live audiences
  • How zoom presentations and demos differ
  • Wardrobe do’s and don’ts
  • Body language, voice articulation and nerves management
  • Insider tips to identify and deliver key message points
  • Selecting media-friendly and relevant recipes
  • Recipe mis en place tips for food demos
  • Media assets/kit: Components and how to maximize impact
  • Understanding pitches and suggested media questions
  • Individualized messaging homework for Day 2

Day 2: Individualized On-Camera Demos

  • Each participant will do a live 3-4 minute demo*
  • Group feedback session

*Recipe and breakdown instructions will be supplied by trainers prior to the workshop. Participants will be provided with extensive handouts from the workshop.

 

WHO IS THIS SEMINAR FOR?

  • Aspiring authors
  • Current authors
  • Food bloggers
  • Social media influencers
  • Chefs and/or restaurant owners
  • Food writers
  • Self-published authors
  • Culinary historians
  • Brand ambassadors
  • Amateur home cooks
  • Corporate and private chefs
  • Food activists

 

For more information and to register, email Sara@EkusGroup.com.

For more information on our How To Write A Cookbook Workshop, click here. 

BLM Recommendations

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We at The Lisa Ekus Group believe that Black Lives Matter and look to our industry for books, resources, and voices to support and help educate us and those around us. A powerful ally is an informed one.

Below are book recommendations from our community bookstores for ani-racist reading for youth and adults:

 

Here are a few organizations to considering supporting with a donation:

  • This Google Document outlines bail funds and legal help, organized by city, and this link leads you to more bail funds to aid protestors.
  • Donations can be made to individual victims’ families here.
  • The National Police Accountability Project promotes the accountability of law enforcement officers and their employers for violations of the Constitution and the laws of the US.
  • Campaign Zero is a comprehensive platform of research-based policy solutions to end police brutality in America.
  • The Conscious Kid is an education, research and policy organization dedicated to reducing bias and promoting positive identity development in youth

 

Supporting in Place–Our TLEG clients!

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We are all anxious in our “new normal”,  dealing with working from, and/or being sheltered at, Home. Many of our very talented clients are culinarians with a plethora of useful information, branded apparel and edible offerings. We are seeing classes on how best to reach out through video (even if you are camera shy), gift cards to restaurants and for take-out, new cookbooks coming out over the next several months so you’re not cooking the same old recipes, mail-order products and many more necessities and luxuries.

We will update this page continuously with new offerings. We, and the whole TLEG family, invite you to send in anything you are doing as we’ll be adding to this list daily.  Supporting each other is what our community is all about!

Stay safe. Stay healthy. Stay 6 feet apart!

Chef Kevin Gillespie is currently on Bravo’s Top Chef All-Stars and has created a t-shirt to cheer him on during his run! The proceeds for this tee are now going to support his Red Beard team, who is currently out of work. Snag one today for $25, and be sure to post a photo of you and your crew watching, and #teamkevin and #teamredbeard! https://redbeardmerch.com/collections/things-to-wear/products/team-kevin-tee

Kathy Hester is offering a class for those who may be struggling to go live on camera. The Live Video Workshop for the Shy or the Reluctant will take place in small groups in 4 one-hour session. There will be a Facebook group for all class members to ask questions, post homework videos, and to support one another. Sign up here: https://kathyhester.podia.com/live-video-workshop-for-the-shy-or-reluctant

Brian Noyes’ Red Truck Bakery in Virginia is currently offering a reloadable Red Truck Bakery Gift Card for use in person at their stores in Marshall and Warrenton. To get one, call the Marshall bakery at 540-364-2253. Red Truck also offers a separate online gift card only for shipping orders nationwide at RedTruckBakery.com here: https://redtruckbakery.goldbelly.com/

Daniel Olivella’s Barlata, in Austin, TX, is currently closed, but you can still buy gift cards for future use in the restaurant! Learn how here: https://www.barlataaustin.com/

Evan Mallett’s Black Trumpet Bistro in Portsmouth, NH, is offering takeout, and you can also order gift cards for future use! Do so here: https://www.blacktrumpetbistro.com/

Our clients have books that cover a variety of topics coming out over the next several months. You can pre-order these today at any retailer of your choice. (We recommend checking in with local bookstores who may be taking them online to help support not only our authors, but those in your community!):

*Please note that some publishers may be postponing publication dates but that shouldn’t stop you from pre-ordering! This is our livelihood—let’s keep it alive!

 

 

How to Write a Cookbook: An Immersive Virtual Workshop

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Current available dates:

DATES TBD

Limited to 5 people

For more information and to register, email Sara@EkusGroup.com.

 

 

WHO IS THIS WORKSHOP FOR?

  • Aspiring authors
  • Food bloggers
  • Social media influencers
  • Chefs and/or restaurant owners
  • Food writers
  • Self-published authors
  • Culinary historians
  • Herbalists
  • Mixologists
  • Dieticians
  • Brand ambassadors
  • Amateur home cooks
  • Corporate and private chefs
  • Food activists

What book categories are covered? 

  • General cooking and baking
  • Health and wellness
  • Diets, trends, nutrition
  • Special diets and food allergies
  • Niche and single subject
  • Appliances and branded books
  • Restaurants
  • Hospitality
  • Cooking with kids
  • Liquor, wine, and cocktails
  • And more!

 

WHAT IS THE COST?

Two-day workshop. To reserve your spot, $100 deposit is required upon booking. Remaining balance due no later than 7 days by mail or Venmo @TheLisaEkusGroup prior to the event. No refunds if cancelled 14 days or less prior to event. All checks can be made payable to The Ekus Group, LLC or payment accepted via Venmo to @TheEkusGroup.

 

Are you interested in our self-paced online course instead? Click here to sign up!

WHAT PREVIOUS WORKSHOP PARTICIPANTS HAD TO SAY:

“An educational, top-down, thorough workshop of the ins-and-outs of the cookbook publishing world. Seasoned professionals in the industry who know what they are talking about!” – McKenzie Ellis, of Low Salt Kitchen

“I was amazed at how much I didn’t know about writing a cookbook. This was an excellent first step for anyone, from those considering to those with a solid concept.” – Jessica Formicola, of Savory Experiments

“[Lisa and Sally] present a fundamental insight into the world of publishing, with honesty and humor. They also cover the finer points of pitching, publicity, design, and team building, in a clear and concise way. As a food blogger with the goal of publishing a cookbook, this seminar is an excellent introduction, and the Lisa Ekus Group is the perfect place to start down this path!” – Jessie-Sierra Ross, of Straight to the Hips Baby

“Sally and Lisa made the sessions lively, engaging and brought their individual styles and perspective on each topic. This workshop provided clarity and a holistic view on all aspects of the cookbook proposal writing along with their valuable inputs and unique perspective from reviewing countless proposals as literary agents.” – Sapna Punjabi-Gupta, of beSPICED

“It’s rare that you get the opportunity to learn from a seasoned literary agent about what to do and not to do in order to make your cookbook dreams a reality. After Sally’s workshop, I created a cookbook proposal, became a client of The Ekus Group and sold my book to a publisher! I can honestly say that I’m not sure this would’ve been possible without Sally’s workshop!” – Natalie Rizzo, of Greenletes

 

 

 

 

 

Venezuelan-American chef Alejandra Schrader signs with The Lisa Ekus Group

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For Literary Inquiries, contact:
Sally Ekus
The Lisa Ekus Group, LLC
Sally@LisaEkus.com
413.247.9325

For Media and Brand Inquiries, contact:
Jaimee Constantine
The Lisa Ekus Group, LLC
Jaimee@LisaEkus.com
413.247.9325

FOR IMMEDIATE RELEASE

June 6, 2019 – Bilingual chef, food TV personality, and healthy food advocate Alejandra Schrader recently signed with The Lisa Ekus Group, LLC. She brings her Venezuelan heritage and educational background in  biodiversity and land development to both the author and spokesperson divisions of the agency. Continue reading…

Sally Ekus named one of Business West’s 40 Under Forty

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FOR IMMEDIATE RELEASE

Contact:
Sara Pokorny
Lisa Ekus Group
Sara@LisaEkus.com

April 30, 2019 (Hatfield, MA) – The Lisa Ekus Group is proud to announce that Partner and Culinary Literary Agent Sally Ekus has been named one of Business West’s 40 Under Forty for the 2019 Class.

Business West’s Annual 40 Under Forty is a celebration of young business and civic leaders in the Western Massachusetts area. Candidates are individuals who have achieved professional success and actively volunteer for civic and/or non-profit organizations.  The process is a nomination driven one. Continue reading…

Celebrating Black History Month: Toni Tipton-Martin

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Toni Tipton-MartinToni Tipton Martin is an award-winning food and nutrition journalist, cookbook author, and community activist  whose recent book, the James Beard Award-winning The Jemima Code,  shines a spotlight on her private collection of recipe books by African-Americans and the stories behind the cooks.

Through her work, Toni strives to build a healthier community through her books, classes, and foundation. She has been invited twice by First Lady Michelle Obama to the White House for her outreach to help families live healthier lives, and also received the 2014 Southern Foodways Alliance John Egerton Prize for this work. Continue reading…

Celebrating Black History Month: Haile Thomas

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At 18 years old, Haile Thomas has done quite a bit: She is an international speaker, health activist, vegan food and lifestyle influencer, the youngest Certified Integrative Health Coach in the United States, and the founder/CEO of the nonprofit HAPPY (Healthy Active Positive Purposeful Youth). We are excited to share in this journey with her and be a part of yet another chapter of her life, which is her debut cookbook, expected to publish in Winter 2020 from William Morrow.

Haile was inspired to pursue her passion for health and food activism after  her family successfully reversed her father’s type-2 diabetes without the use of medication, only healthy eating and lifestyle choices, and upon learning that kids were also increasingly being diagnosed with conditions like diabetes, heart disease, and obesity. She founded HAPPY when she was 12 years old to address the need for free/affordable plant-based nutrition and culinary education in under served/ at-risk communities, as well as in schools and through annual summer camps. Continue reading…

Celebrating Black History Month: Todd Richards

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Todd Richards, author of the recently released Soul: A Chef’s Culinary Revolution in 150 Recipes, grounds his career in fine dining, having come from The Ritz-Carlton Hotels and The Oakroom in The Seelbach Hilton in Louisville, Ky. Understanding the methods and techniques behind gastronomy, the Atlanta native translated those skills into a Southern vernacular as corporate chef role at One Flew South, as well as Chef owner of The Shed at Glenwood, and the Pig & The Pearl in Atlantic Station. He is currently Executive Chef of White Oak Kitchen & Cocktails in downtown Atlanta and Richards’ Southern Fried in Krog Street Market. Continue reading…

Celebrating Black History Month: Erika Council

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Erika Council is the charismatic writer and photographer behind Southern Soufflé, the blog that takes a southern-focused journey through the impact food has on community. Many of her recipes offer a twist on traditional soul food recipes. Erika has been featured in Food & Wine, The New York Times, The Local Palate Magazine, Food 52, Complex Magazine, Yahoo, Huffington Post, The Kitchn, and Yahoo, among others. She is currently working on a proposal for her debut cookbook, and we are thrilled to represent her.  Erika, who runs Atlanta biscuit pop-up Bomb Biscuits, was recently on The Splendid Table to chat with Francis Lam about her secrets to making world-class biscuits. You can hear that interview here: https://www.splendidtable.org/episode/676 Continue reading…

Celebrating Black History Month: Tiffanie Barriere

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The Lisa Ekus Group is very excited to announce the recent signing of Louisiana/Texas native Tiffanie Barriere, who is best known as “The Drinking Coach”! Tiffanie is one of five black female bartenders who were profiled by the Tales of the Cocktail Foundation and celebrated as an influencer on the American drink scene. Continue reading…

Vegan youth health activist Haile Thomas signs with The Lisa Ekus Group, LLC

Written by

For Literary and Media Inquiries, Contact:
Sally Ekus
The Lisa Ekus Group, LLC
Sally@LisaEkus.com
413.247.9325

For immediate release

March 28, 2018 – The Lisa Ekus Group, LLC, can think of no better way to close out Women’s History Month than to announce the signing of 17-year-old Haile Thomas, an influential voice that is empowering the next generation of leaders, for full representation with the agency. Continue reading…

James Beard Award-winning Eventide Oyster Co. signs with The Lisa Ekus Group LLC for literary representation

Written by

For Literary Inquiries, Contact:
Sally Ekus
The Lisa Ekus Group, LLC
Sally@LisaEkus.com
413.247.9325

For Media Inquiries, Contact:
Ariel Sasso Gardner
Marlo Marketing
agardner@marlomarkerting.com

FOR IMMEDIATE RELEASE

Hatfield, MA – February 19, 2018 – The Lisa Ekus Group, LLC is pleased to announce that the agency will now represent Andrew Taylor, owner and chef;  Mike Wiley, owner and chef; and Arlin Smith, owner and general manager, of Eventide Oyster Co. for their literary endeavors. The trio recently finished a proposal with Boston Globe correspondent Sam Hiersteiner for their debut cookbook and are already in discussions with publishers.

“Portland and Eventide have become synonymous with tourists and locals alike,” Sally Ekus, co-owner and literary agent at The Lisa Ekus Group, said. “It’s very exciting to have the opportunity to bring a revered piece of New England into people’s homes and kitchens through the Eventide cookbook.”

Eventide Oyster Co., of Portland, ME, is a revival of the great American oyster bar that offers a fresh take on classic New England fare. The raw bar and small-plates restaurant opened in mid-2012, and quickly garnered both local and national attention. Eventide was celebrated in Food & Wine’s Best New Restaurants of 2012, and Andrew and Mike were finalists for the James Beard Award for the best chef in the Northeast in both 2014 and 2015, capturing the title in 2017 after their third nomination.

The restaurant’s bright colors, picnic table seating and reclaimed nautical lighting encourage a playful experience. Sunken into the concrete bar sits an enormous block of Maine granite that serves as the shellfish display, home to an ever-changing array of oysters and shellfish.  A counter-style reimagining of Eventide, Eventide Fenway, offers the tried and true classics made popular at the restaurant.  The Boston Globe called the casual destination “a rite of passage for every northbound seafood lover.”

From left, Mike Wiley, Andrew Taylor, Arlin Smith

 

After experience in the culinary scene through separate paths for years, Andrew, Mike, and Arlin joined forces in 2012 to purchase Hugo’s – where they were all employed – from their mentor, then-owner Rob Evans. They created Big Tree Hospitality, which since has opened Eventide Oyster Co., The Honey Paw, and Eventide Fenway with the purpose of delivering modern, innovative and influential dining experiences.  Today, Andrew guides the evolution of all of Big Tree Hospitality’s properties, in terms of culinary direction and overall growth of the brand; Mike has a hand in the culinary direction of all of Big Tree Hospitality’s properties, as well as the group’s continued evolution and growth; and Arlin drives the Big Tree brand forward by directing front-of-house management across existing restaurants, and advising on concept, build out, and design of forthcoming properties.

Welcome, Andrew, Mike, Arlin, and the entire Eventide team!

For more information about Eventide, please visit:  http://www.eventideoysterco.com/

For more information about The Lisa Ekus Group, LLC, please visit: http://www.lisaekus.com

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The Cook’s Cook gets a new look and daily updates

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From an article about  Kate Phann, corporate chef for international Thai restaurant chain Mango Tree. (Photo credit Jai Williams. Publilshed Aug/Sep 2016)
For immediate release

For more information, contact:
Denise Landis, Publisher and Editor in Chief
DLandis@TheCooksCook.com
Office: 603-580-5938
Mobile: 603-303-5656
Media Kit

September 8, 2017 – After releasing six digital issues a year since its inception in 2014, international online magazine The Cook’s Cook has been reinvented as a newly designed website serving the global community. Culinary enthusiasts will now experience a more streamlined way to learn about the very best professional-level culinary skills.

The Cook’s Cook is a fantastic resource for everyone from home cooks to professional chefs. The editorial pieces are curated internationally as well and cover a variety of topics, such as recipe testing, food writing, cookbook publishing, photography, food styling, and more. The website will update daily, further solidifying The Cook’s Cookas one of the most comprehensive – and free – culinary resources today. Everything will be archived, providing a wide-ranging catalog to be used for reference. This continuous stream of content is a stark contrast to the previous online issues, which were designed to look like replica versions of magazines and released only every two months.

The Cook’s Cook was founded by Denise Landis, a former recipe tester and contributor to the New York Times for over 25 years.  Contributors to the publication are home cooks, professional chefs and food writers; scientists, agriculturists and foragers who write from all over the world. It has featured such chefs and personalities as Joyce Maynard, Jacques Pepin, Michael Bacon, New York Timesrestaurant critic Pete Wells, Molly Katzen, Alice Medrich, Virginia Willis, Matt and Ted Lee, Dorie Greenspan, Georgeanne Brennan, and Christine Burns Rudalevige.

Articles have been published from and about a variety of countries, such as Thailand, Africa, France, the Caribbean, Portugal, Switzerland, Dutch-Indonesia, Iceland, Greece, and more. Recipes are accessible to all, with each showcasing both metric weights and measures as well as Imperial units.


A Story of Chicken. (Photo credit Jerry Redfern. Published Oct/Nov 2014) 

What began as an international magazine has evolved into an international community.  The Cook’s Cook Community Forum is a public Facebook group in which readers are invited to submit photos and recipes. Its members number 70,000, growing at a rate of over 1,000 new followers a day. Through social media platforms alone, The Cook’s Cook reaches 1.5 million people, an audience that grows every day.  Check out The Cook’s Cook community on the public Facebook group, Facebook page, Twitter, Pinterest, and Instagram.

Denise is available for appearances and interviews, whether they be print, televised, live events, or radio. For more information please contact Denise Landis atDLandis@TheCooksCook.com, 603-580-5938 (office), or 603-303-5656 (mobile).  You can subscribe to The Cook’s Cook here.

For information about contributing to The Cook’s Cook, see http://thecookscook.com/submission-guidelines/.

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Amelia Ekus named 2017 Eater Young Gun

Written by

For more information, contact:
Sara Pokorny
sara@tlegstaging.wpengine.com

For immediate release

June 23, 2017 – Amelia Ekus, of New York City, has been named a 2017 Eater Young Gun by the renowned culinary resource Eater, a website that taps into the who and what of the nation’s most important gastronomic happenings.

Levi Miller Photography

Ekus, a western Massachusetts native, grew up in the food industry. Her father Lou owned and operated barbecue restaurant Holy Smokes, where Ekus worked as a teenager. Her mother Lisa runs The Lisa Ekus Group, a full service culinary agency for cookbook authors and chefs. The NYU graduate grew up in a house where cookbook authors, chefs, and restaurateurs often gathered.

While working as a manager at Manhattan’s lauded dell’anima and L’artusi, Ekus created the position of Director of Community Development for the restaurant group Epicurean Management. She quickly demonstrated a vision toward philanthropic and environmentally sound practices. After five years at Epicurean, Ekus transitioned to manager at Jonathan Waxman’s West Village staple, Barbuto.  She then moved on to Neuehouse, a private membership community, where she was able to integrate her love of the arts into day-to-day service in her role as the head of Food + Beverage.

It was no surprise when Guckenheimer sought out Ekus. As GM at Twitter NYC Cafe, she has the opportunity to engage and test out concepts in an environment that values innovation through experimentation. Guckenheimer is a premier on-site corporate restaurant management and catering company known for feeding the minds of Google and other media giants. Through #puns, relationships with local purveyors, and daily changes to the menus, Ekus has married the brand with cultural, economic, and environmental ethos.

“I am honored to be selected among so many amazing hospitalitarians – yes, my own word – as an Eater Young Gun,” Ekus said.


Eater Young Guns is an annual search that throws the spotlight on the best and brightest talent in the restaurant industry. The nominees are all under 30 years old or have less than five years of experience, and they run the gamut from executive pastry chefs and chef de cuisines to beverage directors and production managers.

“Particularly exciting,” Ekus said, “is the fact that this is the first time Eater has recognized a Young Gun in the corporate food industry – a sector of the business that typically inspires visions of hair netted lunch ladies and chipped-tray cafeteria food. I am thrilled to be recognized for the innovation. As leaders in our market, I take tremendous pride in the creative food activism and service we cultivate at Guckenheimer..”

This year, Eater received over 1,000 nominations for nominees who reside in 101 different cities across the United States and Canada. With input from Eater editors, past winners, and our judging committee of industry leaders, the list was whittled down to 50. The finalists were announced on June 22.

You can view the list of winners here, and read Ekus’ profile here.

For more information, please contact Sara Pokorny at sara@tlegstaging.wpengine.com.

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Facebook
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LDEI Names M.F.K. Fisher Awards Winners

Written by

Les Dames d’Escoffier International Names Nine Winners for Prestigious
M.F.K. Fisher Awards Recognizing Excellence in Culinary Writing

 LOUISVILLE, KENTUCKY (June 6, 2017) – Sandra Gutierrez of Cary, North Carolina, food writer and author of “A Voice from the Nuevo South,” has been selected as the grand-prize winner and Internet Category winner of the Les Dames d’Escoffier International’s (LDEI) M.F.K. Fisher Awards for Excellence in Culinary Writing. The winning article, selected from among 74 entries, is about the Latino population’s influence on Southern food and the Guatemalan author’s personal insight into assimilation, discrimination and the birth of food trends. The top prize earns Gutierrez a trip to the LDEI Conference in Newport Beach, CA, where she will receive $1,000 during the awards presentation on October 27th. Her story was published at www.oxfordamerican.org/item/977-a-voice-from-the-nuevo-south

Elaine Khosrova, Chatham, NY, won first prize and $500 in the Book Category for Butter, A Rich History (Algonquin Books, 2016).

 Kathy Gunst, South Berwick, ME, won first prize and $500 in the Print Category for her article “The Epiphany That Turned Me into a Good Baker,” published in the Washington Post.

 

Other prize winners:

Book Category

Second Prize ($100): Yasmin Khan, London, United Kingdom, author of The Saffron Tales (Bloomsbury USA). Excerpt entered: “RASHT. Tales of rice paddies and tea plantations”

Third Prize ($50): Cynthia Graubart, Atlanta, GA, author of Chicken: A Savor the South Cookbook (UNC Press). Entered excerpt: “Chicken and Me”

 

Internet Category

Second Prize ($100): Carolyn Phillips, Alameda, CA, for her story, “Good Graces” published at https://lifeandthyme.com/reflections/good-graces/

Third Prize ($50): Elaine Cicora, Macedonia, OH, for her story, “Why I Garden” published at http://growforthmag.com/why-i-garden/

 

Print Category

Second Prize ($100): Laura Reiley, Tampa, FL. Food Critic, Tampa Bay Times, for her article, “Farm to Fable” published in the Tampa Bay Times  www.tampabay.com/projects/2016/food/farm-to-fable/restaurants/

Third Prize ($50): Kim Ode, staff writer, Minneapolis Star-Tribune, for her article, “Ooh, Can I Have a Taste?” from her newspaper.

Named for lauded culinary writer Mary Frances Kennedy Fisher, considered one of America’s greatest food writers, the awards are reflective of the LDEI mission in which its 2,200 women leaders create a supportive culture in their communities to achieve excellence in the food, beverage and hospitality professions. Through the annual M.F.K. Fisher Awards, LDEI strives to highlight women writers whose work reflects creativity and insight; illuminates the pivotal roles of food, beverages and the arts of the table; and/or contributes to our knowledge of those who grow, produce or prepare nourishment. The winning stories will be posted at www.ldei.org

“We are delighted to recognize these achievements by these well-deserving writers,” said CiCi Williamson, LDEI’s M.F.K. Fisher Awards chair. “The work from these women reflects creativity and extraordinary writing talent that highlights the prominent role food has in defining our culture.”

Ten prominent magazine food editors, newspaper food editors, and book publishers who are not members of LDEI judged the contest entries. The judges scored the entries on writing style, mastery of subject, topic and creative approach that shows author’s voice, and relevance to the reader.

Entry criteria specified nonfiction works published in 2016 and could include analytical pieces, autobiographical explorations, and forays into culinary history.

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LDEI is an international organization of women leaders who create a supportive culture in their communities to achieve excellence in the food, fine beverage, and hospitality professions. To do this, over 2,200 members in 36 chapters worldwide provide leadership, educational opportunities and host philanthropic events within their communities. For more information, visit ldei.org.or on Facebook at Les Dames d’Escoffier Int’l.

Culinary agent cooks up a cure as the Massachusetts Leukemia & Lymphoma Society Woman of the Year

Written by

For immediate release

For more information contact
Sara Pokorny
spokorny13@gmail.com

May 19, 2017, Boston, MA – Sally Ekus, a 29-year survivor of childhood leukemia and co-owner of The Lisa Ekus Group in Hatfield, has captured the title of 2017 Woman of the Year for the Leukemia & Lymphoma Society Massachusetts Chapter.

Seven candidates raised funds during a ten-week campaign, a competition where one dollar donated was equal to one vote. The male and female candidate with the most money raised at the end won.

The campaign culminated on Thursday, May 18 at the Sheraton Hotel in Boston, where Sally was named Woman of the Year and Anthony Lallis, Founding Partner, Lallis & Higgins Insurance in Weymouth, was named Man of the Year. By raising over $50,000 each, the two winners will be connected to a blood cancer research portfolio of their choice.


Photo courtesy of LLS Massachusetts Chapter

Sally was also awarded the 2017 Mission Award by the LLS campaign managers for her extraordinary outreach and advocacy throughout the campaign.

“To be recognized for the past ten weeks of hard work and incredible support from my network means the world to me,” Sally said. “Even more so, though, I am honored to be an advocate for spreading the mission of the Leukemia & Lymphoma Society.”

Sally was diagnosed with Acute Lymphoblastic Leukemia (ALL) at three-and-a-half years old. She underwent 27 months of chemotherapy and was cured in August 1993. Sally has been a part of numerous LLS fundraising campaigns, raising not only money but awareness for the cause of finding cures for blood cancers and ensuring patients have access to life-saving treatments.

The Man and Woman of the Year candidates competed in honor of the LLS Boy & Girl of the Year, Cole and Teaghan, local children who are blood cancer survivors and sources of inspiration. All seven candidates collectively raised more than $360,000.

For more information contact campaign manager Sara Pokorny at spokorny13@gmail.com. For more information about LLS, please visit www.lls.org.
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The Wellness Project and PNW Veg publish May 2017

Written by

For immediate release

For more information on The Wellness Project contact:
Casey Maloney, cmaloney@penguinrandomhouse.com
For more information on PNW Veg contact:
Corinna Scott, cscott@sasquatchbooks.com

May 12, 2017 – Seeking a healthy life balance doesn’t have to be arduous, as proven in two books publishing this month: The Wellness Project: How I Learned to Do Right by My Body, Without Giving Up My Life by Phoebe Lapine (May 16, 2017) and PNW Veg: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest (May 9, 2017) by Kim O’Donnel. In The Wellness Project, Phoebe talks of finding what truly made her well as a woman living with an autoimmune disease, while PNW Veg tackles the bounty of vegetables the Pacific Northwest has to offer.

After she was diagnosed with an autoimmune disease in her early twenties, Phoebe Lapine felt overwhelmed by her doctor’s strict protocols and confused when they directly conflicted with information on the bestseller list. After experiencing mixed results and a life of deprivation that seemed unsustainable at best, she adopted 12 of her own wellness directives—including eliminating sugar, switching to all-natural beauty products, and getting in touch with her spiritual side—to find out which lifestyle changes truly impacted her health for the better. The Wellness Project is the insightful and hilarious result of that year of exploration—part memoir and part health and wellness primer (complete with 20 healthy recipes), it’s a must-read not just for those suffering from autoimmune disease, but for anyone looking for simple ways to improve their health without sacrificing life’s pleasures. For more information on The Wellness Project contact Casey Maloney, cmaloney@penguinrandomhouse.com

Simply delicious, healthy “vegetable-forward” recipes are at the heart of PNW Veg, a cookbook that celebrates the bounty of the Pacific Northwest. From simple weeknight meals to on-the-go snacks and sweet- tooth satisfying desserts, this book gives over 100 ways to celebrate seasonal produce, with recipes like Sweet Corn and Red Lentil Soup, Baked Pasta and Greens Casserole, Cherry Fro-Yo, and more. Vegetarians and omnivores alike will be eager to eat their vegetables, and the convenient gluten-free and dairy-free symbols make navigating the book a breeze for readers with dietary restrictions.  For more information on PNW Veg contact Corinna Scott, cscott@sasquatchbooks.com

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THE WELLNESS PROJECT: How I Learned to Do Right by My Body, Without Giving Up My Life

by Phoebe Lapine

Pam Krauss Books/Avery
May 16, 2017
$25.00/Hardcover
ISBN-13: 978-0553459227

PNW VEG: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest 

by Kim O’Donnel
Sasquatch Books
May 9, 2017
$29.95/Paperback
ISBN-13: 978-1632170538

The Lisa Ekus Group celebrates its 35th Anniversary

Written by

For immediate release

For more information contact
Sara Pokorny
sara@tlegstaging.wpengine.com

April 5, 2017, Hatfield, MA  – Tucked into a 250-plus year-old renovated barn  in the small agricultural town of Hatfield, MA, The Lisa Ekus Group makes a lot of dreams come true. As a renowned boutique agency specializing in the Culinary Arts, today it is celebrating 35 years in business, providing a variety of publishing and culinary services. Says owner/founder Lisa Ekus, “We support the careers of culinary professionals around the globe. We find high-profile publishing, media and endorsement opportunities for our clients. I love the creative opportunities of building connections and careers.”

The Lisa Ekus Group, aka TLEG,  is a  now mother-daughter run business that employs three other women. Together, the team runs every aspect of the business, from managing over 150 clients around the world to booking consultations and media training, as well as connecting large food brands with the agency’s talent. As Literary agents they represent and sell dozens of books each year to the world’s leading publishers. TLEG has a storied history, one that began in 1982.

Originally as Lisa Ekus Public Relations, it was the first PR agency in the United States devoted solely to publicizing cookbooks, chefs, and food products. As the agency grew the focus broadened, and it’s now a full-service culinary agency “representing a world of culinary talent” that spans first-time cookbook authors to seasoned chefs, as well as professional food writers, bloggers, and YouTube/TV personalities. Services include literary agenting, talent representation, branding consultations, culinary career consulting, media training, and an a la carte publishing division.

lisa ekusFounder Lisa Ekus launched the first cookbook of and media trained Emeril Lagasse before his enthusiastic “Bam!” hit the ears of culinary fans the world over. Padma, Bravo’s Top Chef judge and model/actress, has been twice to the Hatfield studios for TV prep work.  Renowned Chefs Charlie Trotter, Norman Van Aken, and Julia Child have all graced the company’s offices and dining room table, among hundreds more.  Book deals have been struck for more than 200 authors, and the company has worked with leading food manufacturers and represented some of the nation’s top restaurateurs and restaurants, books, and food companies on the public relations side. But, it’s her 5,000 volume cookbook library that inspires and feeds her soul, says Ekus. And, it’s where she can often be found doing research and choosing a new favorite recipe.

Lisa’s daughter Sally joined the agency in 2009 and became a partner in 2015. As she finished her college career she aimed to work in the mental health field, but life had other
plans and she soon found herself working alongside her mom.

“I never thought I would move back home, and when I realized I could do big city work in a country atmosphere I jumped at the chance,” Sally said. “We are the present and the future of the culinary and publishing industry, and I am honored and excited to lead the next 35 years alongside the best mentor, Lisa, my mom/boss, also known as my ‘moss.’”© Sandra Costello 2015

The Lisa Ekus Group team is one built on effective communication, effortless synchronicity, and a great passion for what they do—supporting books, authors, and the culinary world. Together, they work creatively to further their clients’ careers, always keeping their local community in mind.

For more information about The Lisa Ekus Group, visit www.lisaekus.com, Facebook ,  Twitter,  or Instagram.

 

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29-year childhood leukemia survivor and business owner running for LLS Woman of the Year

Written by

VoteForSally (2) (1)

 

For immediate release

For more information contact
Sara Pokorny
spokorny13@gmail.com

March 9, 2017, Hatfield, MA – Sally Ekus, a 29-year survivor of childhood leukemia and co-owner of The Lisa Ekus Group in Hatfield, kicks off fundraising for her Leukemia & Lymphoma Society’s Woman of the Year campaign today.

The Man & Woman of the Year (MWOY) campaign is a blind 10-week stretch of fundraising in which one dollar donated is equal to one vote. The campaign culminates on May 18 at a finale gala in Boston, where the man and woman who raised the most funds will be named the 2017 winners. Sally – a literary agent and co-owner at The Lisa Ekus Group, improv performer, and longtime LLS fundraiser – was nominated by the Boston Chapter of LLS as a candidate, where she was welcomed on to the board last year.

Sally was diagnosed with Acute Lymphoblastic Leukemia (ALL) at three-and-a-half years old, a discovery that came quickly after a routine pediatric check-up and set off a whirlwind of 27 months of chemotherapy and a changed lifestyle for a child so young.

“Heading to the hospital for spinal taps and balling up tightly on the crinkly paper-lined table, well, that was just a thing that needed to happen some days,” Sally recalls of that period of her life. “Just like some days if my blood counts were low my family would have to pivot plans and keep me inside so as not to be exposed to even a simple cold. Chicken pox could kill me.”

Sally was cured in August 1993, and in the years since has been a part of numerous LLS fundraising campaigns. However, this one takes on a whole new meaning. It’s her only shot to win the coveted title, and she not only wants to make it count for herself but those who are going through a life she’s all too familiar with.

“I am running for Woman of the Year because I want to show the parents and children going through treatment right now that life after cancer is possible,” she said. “Life is beautiful.”

Sally’s goal is to raise over $125,000. If she reaches that, she will be able to link her name to one of LLS’s cutting-edge research portfolios.

“To go from being a patient, to survivor, to being linked to ongoing research would be an incredible accomplishment and beneficial to so many who have, and will, be touched by a blood cancer,” she said.

Donations to Sally’s campaign can be made by visiting this link (http://www.mwoy.org/pages/ma/ma17/sekusa) or sending a check to 57 North Street, Hatfield, Ma 01038, payable to The Leukemia & Lymphoma Society, with “Sally Ekus” in the memo section. Check deadline is May 5. All donations are greatly appreciated and tax deductible.

Fundraising events:

  • Cook Up A Cure: A Brews and Bites Benefit for LLS, will be held on Saturday, April 8 from 6 to 10 p.m. at New City Brewery, 180 Pleasant Street, Easthampton, MA.
  • Happier Family Comedy Show: April 15, 4-5 p.m., in the community room of Eastworks, 116 Pleasant Street, Easthampton, MA.

For more information, ways to donate and help, or to learn about sponsorship opportunities, contact campaign manager Sara Pokorny at spokorny13@gmail.com. For more information about LLS, please visit www.lls.org.

Things to know about LLS and the campaign:

  • Every 4 minutes someone new is diagnosed with a blood cancer, and every 10 minutes someone dies.
  • Many LLS supported therapies not only help blood cancer patients, but are also now used to treat patients with rare forms of stomach and skin cancers and are in clinical trials for patients with lung, brain, breast, pancreatic and prostate cancers. And LLS funded drugs like targeted therapies and immunotherapies are now saving thousands of lives every day.
  • As a candidate for the MWOTY, Sally is running to honor the chapter’s local blood cancer survivors, the Boy and Girl of the Year, Cole Moniz and Teaghan Bresnahan.

Spring Cookbooks are in Bloom!

Written by

Welcome to the Farm, How to Eat a Lobster, and Gluten-Free Cooking for Two are publishing in April

For immediate release

March 31, 2017 – Whether you’re wondering how to eat a quail, need tips for building a greenhouse, or are searching for a gluten-free meal fit for a duo, forthcoming culinary titles can help you out this spring. WELCOME TO THE FARM: How-to Wisdom from The Elliott Homestead by Shaye Elliott (Lyons Press, April 1), GLUTEN-FREE COOKING FOR TWO: 125 Favorites by Carol Fenster (Houghton Mifflin Harcourt, April 4), and HOW TO EAT A LOBSTER: And Other Edible Enigmas Explained by Ashley Blom (Quirk Books, April 4) are hitting the shelves over the next week.

WELCOME TO THE FARM takes readers on a journey that teaches how to harvest baskets full of organic produce, milk a dairy cow (and make butter), plant a homestead orchard, can jams and jellies, and even raise chickens and bees. Shaye, founder of the popular blog The Elliott Homestead and author of two farm-to-table cookbooks, provides readers with a comprehensive, fully illustrated guide to growing the very best food right in their own backyard. For more information or to request a review copy, contact Jess Kastner at
jkastner@rowman.com.

GLUTEN-FREE COOKING FOR TWO takes the guesswork out of scaling recipes for two diners, and provides meals that are small in portion but big on taste.In addition to this collection from Carol that covers everything from breakfast to dessert, home cooks with learn the basics of stocking, shopping for, and cooking in a smaller-household kitchen. Each recipe also includes nutrition information to help make choices fit for any way of eating. For more information or to request a review copy, contact Brittany Edwards at
Brittany.Edwards@hmhco.com.

HOW TO EAT A LOBSTER contains easy-to-follow instructions (written by Ashley) and helpful illustrations (drawn by Lucy Engelman) that gives the answers to 50 food-related questions diners may be afraid to ask. From crawfish to edamame and how to use bread as a utensil, this compact guide has it all. For more information or to request a review copy, contact Kelsey Hoffman at kelsey@quirkbooks.com.

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WELCOME TO THE FARM
by Shaye Elliott is a comprehensive, fully illustrated guide to growing the very best food right in your own backyard.
Buy Now
GLUTEN-FREE COOKING FOR TWO by Carol Fenster has done the math for readers, with recipes that are gluten-free and small in portions, but big on taste and variety.
Buy Now
HOW TO EAT A LOBSTER
by Ashley Blom is the perfect handbook for handling every tricky dining situation imaginable with grace, style, and minimal splatter.
Buy Now

Written by

29-year childhood leukemia survivor and business owner running to be named Leukemia and Lymphoma Society Woman of the Year

For immediate release

For more information contact
Sara Pokorny
spokorny13@gmail.com

March 9, 2017, Hatfield, MA – Sally Ekus, a 29-year survivor of childhood leukemia and co-owner of The Lisa Ekus Group in Hatfield, kicks off fundraising for her Leukemia & Lymphoma Society’s Woman of the Year campaign today.

The Man & Woman of the Year (MWOY) campaign is a blind 10-week stretch of fundraising in which one dollar donated is equal to one vote. The campaign culminates on May 18 at a finale gala in Boston, where the man and woman who raised the most funds will be named the 2017 winners. Sally – a literary agent and co-owner at The Lisa Ekus Group, improv performer, and longtime LLS fundraiser – was nominated by the Boston Chapter of LLS as a candidate, where she was welcomed on to the board last year.

Sally was diagnosed with Acute Lymphoblastic Leukemia (ALL) at three-and-a-half years old, a discovery that came quickly after a routine pediatric check-up and set off a whirlwind of 27 months of chemotherapy and a changed lifestyle for a child so young.

hairloss photo Halloween

“Heading to the hospital for spinal taps and balling up tightly on the crinkly paper-lined table, well, that was just a thing that needed to happen some days,” Sally recalls of that period of her life. “Just like some days if my blood counts were low my family would have to pivot plans and keep me inside so as not to be exposed to even a simple cold. Chicken pox could kill me.”

Sally was cured in August 1993, and in the years since has been a part of numerous LLS fundraising campaigns. However, this one takes on a whole new meaning. It’s her only shot to win the coveted title, and she not only wants to make it count for herself but those who are going through a life she’s all too familiar with.

“I am running for Woman of the Year because I want to show the parents and children going through treatment right now that life after cancer is possible,” she said. “Life is beautiful.”

signing on for WOTY campaign

Sally’s goal is to raise over $125,000. If she reaches that, she will be able to link her name to one of LLS’s cutting-edge research portfolios.

“To go from being a patient, to survivor, to being linked to ongoing research would be an incredible accomplishment and beneficial to so many who have, and will, be touched by a blood cancer,” she said.

Donations to Sally’s campaign can be made by visiting this link (http://www.mwoy.org/pages/ma/ma17/sekusa) or sending a check to 57 North Street, Hatfield, Ma 01038, payable to The Leukemia & Lymphoma Society, with “Sally Ekus” in the memo section. Check deadline is May 5. All donations are greatly appreciated and tax deductible.

Fundraising events:

  • Cook Up A Cure: A Brews and Bites Benefit for LLS, will be held on Saturday, April 8 from 6 to 10 p.m. at New City Brewery, 180 Pleasant Street, Easthampton, MA.
  • Happier Family Comedy Show: April 15, 4-5 p.m., in the community room of Eastworks, 116 Pleasant Street, Easthampton, MA.

For more information, ways to donate and help, or to learn about sponsorship opportunities, contact campaign manager Sara Pokorny at spokorny13@gmail.com. For more information about LLS, please visit www.lls.org.

###

 

Things to know about LLS and the campaign:

  • Every 4 minutes someone new is diagnosed with a blood cancer, and every 10 minutes someone dies.
  • Many LLS supported therapies not only help blood cancer patients, but are also now used to treat patients with rare forms of stomach and skin cancers and are in clinical trials for patients with lung, brain, breast, pancreatic and prostate cancers. And LLS funded drugs like targeted therapies and immunotherapies are now saving thousands of lives every day.
  • As a candidate for the MWOTY, Sally is running to honor the chapter’s local blood cancer survivors, the Boy and Girl of the Year, Cole Moniz and Teaghan Bresnahan.

Celebrating Black History Month: Joceyln Delk Adams

Written by

jocelynuseJocelyn Delk Adams is the founder, author, national television expert and brand ambassador behind the award-winning and best-selling cookbook Grandbaby Cakes and the food website Grandbaby-Cakes.com. Grandbaby Cakes gives Jocelyn’s cherished generational recipes a modern spin while preserving the most important ingredient: tradition.

Jocelyn hopes to inspire a new generation of bakers and cooking enthusiasts through the culinary atmosphere she experienced as a child. A large part of this is her time spent visiting Mississippi in her youth to watch her grandmother, or “big mama” Maggie as her family affectionately calls her, bake.

Jocelyn is a cast member on the Cooking Channel Show “Unique Sweets” (season 7) and has been featured regularly on the “TODAY” Show and “The Rachael Ray Show.” She has also been seen on Food Network’s “The Kitchen,” The Cooking Channel, ABC World News Now, Hallmark Channel, Better Homes and Gardens, O (The Oprah) Magazine, The Thanksgiving Day Parade on CBS, Essence Magazine, Southern Living Magazine, and The New York Times Online.  Jocelyn has been a brand ambassador/writer for top brands such as Coca-Cola, Pillsbury, Yoplait, McCormick, Safest Choice Eggs, KitchenAid and many more.

jocelyn 3

Jocelyn’s first cookbook, Grandbaby Cakes, was released in September 2015 and was featured as a top fall cookbook by People Magazine, Vanity Fair, Yahoo!, Epicurious. and Chicago Tribune.  It also won the Gourmand World Award 2016 for Best Blogger Cookbook USA and was nominated for an NAACP Image Award 2016- Outstanding Literary Instructional Work.   Jocelyn is the founder of A Charitable Confection, an anti-violence dessert fundraiser featuring the top bakeries in Chicago.

Jocelyn has been featured on ESSENCE Network, The Everygirl, Yahoo!, and was nominated for an NAACP Image Award for Outstanding Literary Work – Instructional for Grandbaby Cakes.

Chuckstr.com 2014
Jocelyn and her grandmother, “big mama” Maggie

 

Kitchen Garden Farm Sriracha wins 2017 Good Food Award

Written by

For more information contact
Caroline Pam
info@kitchengardenfarm.com

For immediate release

San Francisco, January 23, 2017 – Caroline Pam and Tim Wilcox, owners of Kitchen Garden Farm in Sunderland, MA, are pleased to announce the farm’s Sriracha has won a 2017 Good Food Award in the Pantry category.

KitchenGardenFarm_Sriracha_Front_rtHR_1024x1024

Representing 14 categories and 38 states, all Good Food Award finalists rose to the top in a blind tasting of the 2,059 entries from nearly every state, and passed a rigorous vetting to confirm they met specific standards around environmentally sound agriculture practices, good animal husbandry, sourcing transparency, and responsible relationships throughout the supply chain. The winners over the varying categories were announced today at the Awards Ceremony and Gala at the historic Herbst Theater in the San Francisco War Memorial. A complete list of winners can be found here.

“It’s such an honor to be included among this outstanding group of food producers around the country that meet extremely rigorous standards for quality and sustainability,” said Caroline Pam.

Kitchen Garden Farm Sriracha is a naturally fermented chili sauce that is certified organic and made exclusively with peppers grown on the farm in Sunderland. It is handcrafted by farmers Tim and Caroline at the Western Mass Food Processing Center in Greenfield, MA. Kitchen Garden Farm Sriracha comes in three varieties: original, extra-hot habanero, and super-hot ghost pepper. All three varieties are sold along with the farm’s line of salsas in select Whole Foods Markets, co-ops, and natural food stores around the Northeast, plus specialty stores in NYC, Boston, and the Berkshires. The farm’s products can also be ordered on the farm’s website, www.kitchengardenfarm.com.

Kitchen Garden Farm is a 50-acre, certified organic vegetable farm owned and operated by Tim Wilcox and Caroline Pam. They started the farm in 2006 on one acre and now grow on 50 acres of rich, river bottom soil in Sunderland and Whately. The farm supplies restaurants and stores throughout the Northeast with over 100 varieties of high quality, certified organic vegetables. Each year Kitchen Garden Farm hosts the popular Chilifest in September, a weekend devoted to celebrating all things spicy.

The Good Food Awards, organized by the Good Food Foundation 501 (c) 3, are proudly supported by the Good Food Retailers Collaborative, the Presenting Sponsor for three years running.

For more information, please contact Caroline Pam at info@kitchengardenfarm.com or visit www.kitchengardenfarm.com.

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Sally Ekus named a 2016 Publishers Weekly Star Watch Honoree

Written by

For immediate release

Contact: Sara Pokorny

sara@tlegstaging.wpengine.com

September 13, 2016, Hatfield, MA – Sally Ekus, literary agent and partner at The Lisa Ekus Group, LLC, has been named a 2016 Publishers Weekly Star Watch Honoree.

© Sandra Costello 2015

 

The Star Watch program recognizes rising stars in the industry, and was started last year in association with the Frankfurt Book Fair. Forty honorees and five finalists were chosen from the over 300 nominees by a team of judges from Publisher’s Weekly, the American Booksellers Association, the Association of American Publishers, and the Frankfurt Book Fair. One of the five finalists will be named a “superstar,” to be announced at the Sept. 15 party in New York City to celebrate the honorees.

Sally joined The Lisa Ekus Group in 2009 and has since doubled the agency’s author list, brokering over 80 book deals with the country’s top publishers. Sally regularly attends and speaks at publishing conferences and events, including IACP, Chef’s Collaborative, and BEA. In 2013, Sally capitalized on the ever-evolving social media interest of the industry and launched a nationally recognized Twitter campaign to scout new authors. Sally created the company’s À La Carte division last year, which focuses on providing industry professionals, publishers, and talent with one-off solutions for their books, brands, and businesses. A few of her noted clients include Craig “Meathead” Goldwyn, Chad and Derek Sarno of Wicked Healthy Food, and Jennifer McGruther. This past summer, Sally attended the Yale Publishing Course.

“We are so proud of Sally, and elated the industry is taking notice of her contributions to the publishing world,” said Lisa Ekus, Founder of The Lisa Ekus Group. “Sally continuously goes above and beyond for those she works for and with, and we are thrilled by this well-deserved recognition. As her Moss (Mom/Boss) we have the ability to  combine our experience and perspective, continuously innovating our 35 year-old-agency.”

 

For a complete list of Finalists, click here.

For a complete list of Honorees, click here.

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Renowned North Carolina chef Clark Barlowe of Heirloom restaurant signs with The Lisa Ekus Group, LLC

Written by

For Literary Inquiries, Contact:
Sally Ekus
The Lisa Ekus Group, LLC
Sally@LisaEkus.com 
413.247.9325

Clark

HATFIELD, MA – Aug. 24, 2016: The Lisa Ekus Group is thrilled to announce that the agency will now represent North Carolina chef and owner of Heirloom restaurant Clark Barlowe. Clark is currently working on his first cookbook.

Clark’s restaurant, Heirloom, serves cuisine that is globally inspired, and locally sourced exclusively from over 70 farmers and producers in North Carolina. Through the constant quest for untapped, underrepresented food and culture, there’s been a growing interest in Appalachian cuisine. Heirloom has given a voice to such fare, celebrating it through its 12-course tasting menu that gives a sense of the breadth of what the state offers throughout the seasons. Heirloom deepens its community connection further by offering cocktail and cooking classes, as well as bee-keeping classes with the six hives on the restaurant’s roof, and hosting fundraising dinners for local non-profits and smaller community based organizations.

Clark has culinary roots in North Carolina, where his family can be traced back seven generations. He has a passion for changing food culture in the United States, is an avid forager who can be found in North Carolina’s forest and fields sourcing ingredients for his restaurant, and he enjoys creating original and unique dishes that reflect his travels, training, and the traditional Southern cooking techniques and ingredients he’s grown up with.

Clark attended Johnson and Wales in Charlotte, during which time he worked for legendary Charlotte restaurateur Frank Scibelli at Mama Ricotta’s.  Clark has also had stints at some of the top restaurants in the world, such as The French Laundry, in Napa, California, and El Bulli in Spain. He has appeared on The Food Network’s Chopped and Beat Bobby Flay.

“Clark is one of the most creative chefs I have had the pleasure to meet,” said Sally Ekus. “To work with him on his debut cookbook is an honor.”

Clark is a board member of Green Teacher Network (GTN), which works to advance academics, health and sustainability through school gardens and outdoor learning, and a founding member of the Mecklenburg Community Food Health Coalition, which brings together partners from the private and public sectors to deal with food policy issues in Mecklenburg County. He was a 2016 Chef’s Collaborative Summit Scholar and is also an adjunct professor in Regional American Cuisine, Contemporary Cuisine, and Latin Cuisine at the International Culinary School at the Art Institute in Charlotte, NC.

Welcome, Clark!

For more information about Heirloom, please visit its website, Facebook, Twitter, or Instagram.

For more information about The Lisa Ekus Group, LLC, please visit: http://www.lisaekus.com

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The Lisa Ekus Group Signs Leading Food and Farming Reformer, Matthew Prescott

Written by

FOR IMMEDIATE RELEASE

For Literary Inquiries, contact:
Sally Ekus

The Lisa Ekus Group, LLC
Sally@LisaEkus.com 
413.247.9325

 

HATFIELD, MA – Aug. 18, 2016: The Lisa Ekus Group is pleased to announce the signing of Matthew Prescott, Senior Food Policy Director for The Humane Society of the United States and Advisor to the Good Food Institute. He is currently working on his first book.

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Matthew is a speaker, writer, photographer, and thought leader who’s a significant figure in the global movement to transform the way we farm and eat. The Austin, Texas resident has spearheaded efforts to reform our food system and global diet for over 15 years, including helping lead the hugely-successful efforts to eliminate cages from the egg industry.

Matthew has spoken at Ivy League universities and Fortune 500 food companies. His work has taken him to over 20 countries and lead to changes in supply chains nearly 200 major food companies. Matthew’s work has been featured by CNN, the New York Times, the Wall Street Journal, USA Today, the Boston Globe, and more.  His own writings have been published in the Washington Post and Barron’s, his photos have been published in Rolling Stone and Food & Wine, and he has been a guest on national television programs, including NPR’s quiz show, Wait Wait…Don’t Tell Me. 

“We’re thrilled to have Matthew Prescott aboard,” said Sally Ekus. “How we feed ourselves can have big impacts on the world around us, and Prescott is one of the foremost figures in trying to ensure that impact is a positive one.”

For more information about Matthew, please visit his website and Twitter.

For more information about The Lisa Ekus Group, LLC, please visit: LisaEkus.com.

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About The Humane Society of the United States

The Humane Society of the United States is the nation’s largest animal protection organization, rated most effective by its peers. For over 60 years, The HSUS has celebrated the protection of all animals and confronted all forms of cruelty. It’s the nation’s largest provider of hands-on services for animals, caring for more than 100,000 animals each year, and prevents cruelty to millions more through its advocacy campaigns – such as its efforts opposing factory farms.

About the Good Food Institute

The Good Food Institute is a non-profit institution that is working to create a healthy, humane, and sustainable food supply. GFI supports cutting-edge companies that are working to create plant-based and lab grown versions of traditional animal products, hosts events at colleges and universities to attract scientists and entrepreneurs to the plant-based space; provides business, marketing, and regulatory support to food start-ups; and works to get more sustainable products into restaurants, retailers, and institutions.

 

All-in-one for everyone: Introducing The Murphy Board & Knife Set

Written by

For more information contact:

Mimi Younkins

myounkins@rmurphyknives.com

978.772.3481

Knife-Blade-In-Board-JCBK-Lg

FOR IMMEDIATE RELEASE

 

July 25, 2016, Ayer, MA – Gift with confidence this holiday season: pamper the picnicker, raise the bar for the cocktail aficionado, wow the host or hostess, and score big with the tailgater in your life. This compact and convenient board from R. Murphy Knives includes a pick of two knives that fit snuggly and safely into the side of the wooden plank, offering home cooks a beautiful, versatile addition to their kitchen repertoire. A limited quantity is available to select media.

The Murphy Board & Knife Set is the latest in a line of storied products from R. Murphy Knives, an American-made cutlery company in Ayer, MA that’s been in business since 1850.

The Murphy Board & Knife Set is fitted with a knife slot that fits the entire length of a blade for two different knives, providing an edge guard for the knife and safety for the user. The knife is held in place by a strong built-in magnet. The maple board itself measures at 7” x 10”, and has a dark hardwood strip and oil finish.

Consumers can choose from one of two knives to accompany their board: the Jackson Cannon Bar Knife and the Charcuterie Knife. Both crafted in the USA, these high carbon stainless steel blades are precision ground, hand-edged, and honed for a superior, razor sharp edge, offering different benefits to the home chef.

Knife-On-Board-JCBK-LgThe Jackson Cannon Bar Knife design was a collaboration between R. Murphy Knives and Jackson Cannon, award-winning bartender and Bar Director of Island Creek Oyster Bar and Eastern Standard and owner of The Hawthorne in Boston. The Bar Knife has a squared-off blade tip that’s perfect for notching fruit, removing seeds, and slicing citrus peels. Its flush backside can be used to clean up the work area, like a squeegee. The Bar Knife’s handle is stabilized Cocobolo, a durable handsome tropical hardwood that contains moisture resistant natural oils. This board and knife set retails for $125.
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The Charcuterie Knife has a fixed blade-style that’s best for slicing hard meats, with the wider part of the blade ideal for spreading pates. The curved edge is also perfect for slicing and chopping. The Charcuterie Knife’s handle is made of beautiful and durable Honduran Rosewood.  This board and knife set retails for $110.

Garnish your mojito, prepare a perfect plate of artisan meats, and be prepared for a multitude of culinary adventures with The Murphy Board & Knife Set from R. Murphy Knives.

Murphy Knives is a 166 year-old leading manufacturer of a diverse range of hand-crafted specialty knives used for food preparation, fishing/shell fishing, hunting, boating, outdoor activities, carving, construction and myriad industrial and professional applications.  The very finest steels are carefully developed into blades that are accurately hardened and tempered, precision ground, polished, and hand honed.  R. Murphy’s history has yielded tremendous product knowledge and manufacturing expertise, allowing them to produce superior and competitively priced “Stay Sharp” knives for their customers.

Wholesale pricing is available upon request.

For more information, visit www.rmurphyknives.com, contact Mimi Younkins at myounkins@rmurphyknives.com, or call 978.772.3481.

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Clients of The Lisa Ekus Group win James Beard Awards

Written by

Contacts:
Sara Pokorny
Literary and Marketing Associate
The Lisa Ekus Group
Sara@LisaEkus.com

For immediate release

April 27, 2017 – The Lisa Ekus Group is thrilled to announce that Virginia Willis’Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome (Ten Speed Press) has received a James Beard Award in the Focus on Health category, and Toni Tipton-Martin’s The Jemima Code: Two Centuries of African American Cookbooks (University of Texas Press) has received a James Beard Award in the Reference and Scholarship category.
     
Virginia Willis is a Georgia-born, French-trained who has cooked Lapin Normandie with Julia Child in France, prepared lunch for President Clinton, catered a bowling party for Jane Fonda, and harvested capers in the shadow of a smoldering volcano in Sicily. She is the author of Bon Appétit, Y’all, Basic to Brilliant, Y’all, and Lighten Up, Y’all for Ten Speed Press as well as Okra, part of the UNC press SAVOR THE SOUTH® series, and Gritsby Short Stack Editions. She is currently partnering with public media powerhouse WGBH in development of a TV series to air nationally on public television stations. The companion book, Secrets of the Southern Table, will be published by Houghton Mifflin Harcourt Spring 2017.

Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome is a collection of classic Southern comfort food recipes – including seven-layer dip, chicken and gravy, and strawberry shortcake – made lighter, healthier, and completely guilt-free.  Each dish is packed with real Southern flavor, but made with more wholesome ingredients and techniques.
     

Toni Tipton-Martin, a new client of The Lisa Ekus Group (Toni joined our agency after The Jemima Code was sold to UTP), is an award-winning food and nutrition journalist and community activist who is busy building a healthier community through her books, classes, and foundation. She has been invited twice by First Lady Michelle Obama to the White House for her outreach to help families live healthier lives, and also received the 2014 Southern Foodways Alliance John Egerton Prize for this work. She is a co-founder and president of the board of Foodways Texas, a member of Les Dames D’Escoffier Austin Chapter, the International Association of Culinary Professionals, and Jack and Jill of America, Inc., and is a co-founder and former president of Southern Foodways Alliance. Her second book, JUBILEE, will be published by Rizzoli in October 2016.

The Jemima Code: Two Centuries of African American Cookbookspresents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. Toni provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. The Jemima Code is the winner of the 2015 Art of Eating Prize, the Outstanding Contribution to Publishing Award of the Black Caucus of the American Library Association, and a Finalist for the Gourmand Awards.

The James Beard Awards are presented annually by the James Beard Foundation for excellence in cuisine, culinary writing, and culinary education. The awards honor the finest chefs, restaurants, wine professionals, journalists, cookbook authors, restaurant designers, and other food professionals in the United States.

We are so proud of this extraordinary accomplishment by our authors, and are thrilled to work with such incredible talent. Congratulations to all!

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Spring into the new year with the TLEG catalog!

Written by

The Lisa Ekus Group
February 2016

Contact: Sara Pokorny
The Lisa Ekus Group
413.247.9325
info@tlegstaging.wpengine.com

Dear Culinary Friends,

Though our office in New England hasn’t seen much snow this winter, there’s been a flurry of activity as we head into Spring, and the release of the TLEG Spring Catalog! Here’s a glimpse of some of the books getting 2016 off to a mouth-watering start.

** Attention media: if you would like to request a copy of one of our titles for review, please contact the publicist for each book directly (contact information is listed under the “request a copy” tab in each entry).

Cheers to another year of fantastic food, great books, and good company!

The Lisa Ekus Group

Houghton Mifflin Harcourt to publish Chef Virginia Willis

Written by

The Lisa Ekus Group, LLC
57 North St.
Hatfield, MA 01038
Contact: Lisa Ekus
info@tlegstaging.wpengine.com 

Feb.  4, 2016 | For Immediate Release

On the heels of announcing her debut TV series, The Lisa Ekus Group is pleased to announce that Southern cooking authority, chef, and writer Virginia Willis has closed a deal with publisher Houghton Mifflin Harcourt for her sixth cookbook. Her editor will be Cynthia Kitchel, Editorial Director.

Earlier this month, Eater broke the news that Virginia was partnering with Boston’s WGBH-TV in the development of SECRETS OF THE SOUTHERN TABLE: A Food Lover’s Tour of the Global South™. The 13-episode, half-hour cooking and travel show will showcase the cuisine of the traditional South with the vibrant new cooking of the modern South. The first season is expected to premiere Spring 2017.

The book will be published in Spring 2017. It will be photographed by the nationally renowned, Atlanta-based photographer Angie Mosier of Placemat Productions.

“Virginia Willis’s authenticity, warmth, and exceptional recipes appealed to us immediately,” said Natalie Chapman, Vice President and Publisher of HMH. “We’re so thrilled to have her on the list and are looking forward to a long and fruitful partnership with her.”

“I am hugely honored to partner with Houghton Mifflin Harcourt and Cindy for my next book,” Virginia said. “This exciting opportunity will bring to life – on the page and on the screen – the rich culture and multifaceted stories that encompass real Southern food and cooking. “

Virginia Willis is a nationally recognized chef whose style of cooking is defined as “refined Southern cuisine,” a potent blend of classic technique, balanced flavors, and a keen sense of tradition. Georgia-born and French-trained, she is the author of Bon Appétit, Y’all; Basic to Brilliant, Y’all; and Lighten Up, Y’all for Ten Speed Press as well as Okra, part of the UNC Press SAVOR THE SOUTH® series, and Grits by Short Stack Editions. Named by the Chicago Tribune as one of “Seven Food Writers You Need to Know,” she is beloved by fans for giving classic French dishes a down-home comfort feel and reimagining Southern favorites.  Learn more about Virginia and follow her culinary and travel exploits at www.virginiawillis.com.

For media and sponsorship inquiries regarding the show, please contact info@tlegstaging.wpengine.com.

Virginia Willis shares SECRETS OF THE SOUTHERN TABLE™ in debut TV series

Written by

The Lisa Ekus Group, LLC
57 North St.
Hatfield, MA 01038
Contact: Lisa Ekus
info@tlegstaging.wpengine.com 

 

Jan. 11, 2016 | For Immediate Release

The Lisa Ekus Group is pleased to announce that Southern cooking authority and writer Virginia Willis and public media powerhouse WGBH are in development of a TV series to air nationally on public television stations.

SECRETS OF THE SOUTHERN TABLE: A Food Lovers Tour of the Global South™ is a 13-episode, half-hour cooking and travel show that showcases the cuisine of the traditional South with the vibrant new cooking of the modern South. Virginia is a nationally recognized, FrVWillis Farmench-trained chef whose style of cooking is defined as “refined Southern cuisine,” a potent blend of classic technique, balanced flavors, and a keen sense of tradition.

Laurie Donnelly, WBGH Executive Producer for Lifestyles and Special Projects calls Virginia Willis “…a tremendous talent and with this series we are showing a side of Southern cuisine that viewers have not been exposed to before – the true food secrets of the South.” Boston-based WGBH-TV is the long-time home of The French Chef, Julia Child’s acclaimed television show, a leader in creating educational content, and PBS’s single largest producer for television, web, and mobile.

SECRETS OF THE SOUTHERN TABLE: A Food Lovers Tour of the Global South™ brings to life the rich culture and multi-faceted stories behind Southern food and cooking. Virginia will visit Southern farmers, artisans and producers, sharing their stories and the ways in which they impact the landscape of Southern cuisine.  The series is an exploration of centuries-old ancient foodways and bold new direction from immigrants and international influences, showing viewers that the food of the South is equally catfish and churrasco, barbecue and bulgogi, cheese grits and curried goat. Filming is expected to begin in the summer of 2017.

About Virginia Willis

Georgia-born French-trained Chef Virginia Willis has cooked Lapin Normandie with Julia Child in France, prepared lunch for President Clinton, catered a bowling party for Jane Fonda, and harvested capers in the shadow of a smoldering volcano in Sicily – but it all started in her grandmother’s country kitchen.

Virginia is the author of Bon Appétit, Y’all, Basic to Brilliant, Y’all, and Lighten Up, Y’all for Ten Speed Press as well as Okra, part of the UNC press SAVOR THE SOUTH® series, and Grits by Short Stack Editions. Named by the Chicago Tribune as one of “Seven Food Writers You Need to Know,” her fans love her knack for giving classic French dishes a down-home comfort feel and reimagining Southern favorites.

She’s a contributing editor for Southern Living and creator of Down-Home Comfort on FoodNetwork.com. Her work has appeared on Food52.com and CNN.com, as well as in Eating Well, Fine Cooking, and All Recipes. She has been featured in the Washington Post, USA Today, Tasting Table, Serious Eats, Country Living, and House Beautiful, and quoted in the New York Times and Wall Street Journal. She has appeared on Food Network’s Chopped, as a judge on Bobby Flay’s Throwdown, and Martha Stewart Living Television. Learn more about Virginia and follow her culinary and travel exploits at www.virginiawillis.com.

For media and sponsorship inquiries, please contact info@tlegstaging.wpengine.com.

 

Lisa Ekus in Next Act for Women

Written by

“After 35 years of promoting others, I’m stepping very much out there with this interview. I hope it encourages others to follow their heart and stay true to whatever their next act brings.” – Lisa Ekus

 

To see the original post, click here. 

 

Falling in Love with a Woman at 51: Lisa’s Story

LISA HEADSHOT 2011When Lisa was approached to be Virginia’s agent, she was married to her second husband and had never been attracted to women. Little did she know that her business partnership with Virginia would develop into a deep friendship and, eventually, a committed and loving relationship.

Tell us a little about your background…I grew up as the oldest of three sisters. My father was a radiologist and my mom was his bookkeeper and owned two tennis boutiques in the tennis heyday. I graduated from Barnard College in New York City as an English major and knew I’d always work with books.I made my career in publishing, working at a literary agency, then as a publicist at Random House and Crown Books. I was married (for the first time) in 1981 to the father of my two daughters. We were married for 14 years. I left NYC and my job when my husband was offered a position in western Massachusetts. There were no publishing options where we lived and so I decided to launch my own company doing what I loved—public relations and working with books and authors.I established the first culinary PR agency in the country, Lisa Ekus Public Relations. Over the last 33 years, that business has grown tremendously and morphed intoThe Lisa Ekus Group, “Representing a World of Culinary Talent.” We have multiple divisions: Literary Agenting, Media Training, Talent Agenting, Literary à la Carte services, and PR/Marketing Consulting.After my divorce, I raised my two daughters as a single mother with a full-time business, until I met my second husband. I was married to him for 9 years.

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When did your love life change? I first met Virginia Willis, a chef, cookbook writer, and culinary TV producer in 2006, when she submitted her book proposal to my literary agency. Virginia was the Kitchen Director for Nathalie Dupree, Bobby Flay, and Martha Stewart, as well as being a Producer for Epicurious Television and Turner Studios.I had never been with a woman or considered, a relationship with a woman. She was in a long-term relationship and I was married to my second husband; I had no inkling I would fall in love with her.

 

In the beginning, my relationship with Virginia was all business.LUY cover Because I work in the culinary field, representing cookbook authors, food writers, and chefs, Virginia sent me her first book proposal for Bon Appetit, Y’all: Recipes and Stories from Three Generations of Southern Cooking. It was the cleanest proposal for a cookbook I had ever received. We were both going to the Greenbrier Food Writers’ Conference that year and I made an appointment to meet with her. Virginia’s initial appeal to me was that she is an extraordinary food writer. She is beautiful as well: Chanel red lipstick, pearls, and a way with a sentence that made me determined to represent her on the spot. She told me clearly that my agency was her first choice to represent her and she never approached another agent. Our work together grew into a friendship, which deepened over the years. And, like a slow-cooked dish, a deliciously meaningful partnership started simmering.

 

It was in the fall of 2008 when I realized I was falling in love with her. I have always loved the wisdom and friendship of women, but never considered that I was gay. I still believe and feel that it is who Virginia is as an individual that made me fall in love with her. And, I have to say, we laugh that I “took to it like a duck to water.” My comfort level with this woman is far greater than I have ever felt with the men in my life. My “aha” moment came the first time we kissed. I refer to this as my midlife epiphany! We currently commute between Atlanta and Massachusetts, as we both have important home bases in our respective parts of the country. We share Virginia’s town home in Atlanta and my long-time country farmhouse in Massachusetts.

 

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Why do you think you fell in love with a woman in midlife? I didn’t intentionally choose to fall in love with a woman. I feel as if I’ve lived five lifetimes—all of them very different, all of them with enormous joys and some sadness. I sure didn’t see this next actcoming.After divorcing my second husband, I didn’t say, “gee now I’ll be a lesbian.” Both Virginia and I were in emotionally unsatisfying long-term relationships. Neither of us specifically left our partners for each other, but the realization of what we were missing hit both of us pretty hard over the course of our years working together. We both wanted the proverbial “more” in life and from a partner.I fell in love with a wonderful, smart, beautiful woman and am enjoying every minute of our deepening relationship and love. She met my intellectual and emotional needs. We are very different in terms of our backgrounds. I’m from the liberal North and Virginia from a more traditional Southern background.We both fly a great deal for work and both of us are used to the aisle seat (leading/control). When we began flying together, we realized it didn’t have to be one or the other of us getting the aisle seat. There was room for both of us. We could sit across the aisle from each other, close while having independence. That became our joke of “aisle/aisle.” We have each met our match; we complement one another. Virginia and I each nurtured a close and respectful friendship that evolved into love and a full-blown relationship.

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How difficult was it to come out? Did you have to “prepare”? There were two levels of “preparation,” the personal and the professional. Since my girlfriend was also a client of our agency, I had to weigh the impact on and response from my other clients, as well as my family. In the end, I knew this relationship was serious and for long term and “came out” to all.

 

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I told my mom first, who high fived me! My immediate family was 100% supportive. They love me. They trust me and they had known Virginia for some years. They could see we had a deep respect and love for each other. My two grown daughters have welcomed Virginia into our family. She has a special and different relationship with each of them.My yearbook quote in high school was “Everything I do, I do with everything I’ve got.” At this point in my life, not a lot I do surprises my family! I have always been a woman of passion and commitment. They accepted the woman I love into all our lives. Remember I come from a very liberal family. I also have a very loving and trusting family.Virginia’s Mama and sister (and relatives) also welcomed me. I am very close to them and, like my family, they are happy that Virginia is in a loving, nurturing relationship of true partnership and support. All our friends have embraced our relationship. I have to chuckle because many of my female friends openly expressed how not surprised they were to hear this and how lucky I was to be with a woman. A few even commented wistfully “men age so badly!”

 

What challenges did you encounter? Over the course of the next few years, we both extricated ourselves from our relationships. The decisions were hard and painful for both of us. But we were determined to be together and had enormous patience.The greatest challenge was in my work life. Some clients had an issue with my being in a relationship with a client. I have to wonder if they would have had the same issue if I had fallen in love with a male client. Most, however, were genuinely happy for, and fully supportive of, me.A few clients left our agency and my position is that if they couldn’t trust my ethics and commitment to each of them, then it was appropriate they move on. It’s a shame that there was this judgment, but such is life. My business continues to thrive, along with my personal life.

 

Is it a challenge to represent your partner as her agent?Virginia is the creative and in-front person, and I’m the business and behind-the-scenes person; this works brilliantly for us. The mutual respect we have for each other’s strengths and skills, and our willingness to discuss opportunities and challenges, makes us a power couple. We have each other’s best interests at heart.My biggest piece of advice is to set clear parameters on life and work. Virginia has two expressions: “I need to talk to my Agent Lady,” or “I need to talk to my Girlfriend.” That clues us both in as to the type of conversation and the results needed. Agent Lady is about business, and Girlfriend is “Hear me out and comfort me. Don’t try to solve it or charge it.”Not every challenge has the resolution you want or hope for, but so many do. Focus on that. Kiss each other good morning and good night each and every day.

 

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Were there times when you thought about not going through with coming out? Absolutely not. I never looked back. It is seven years since that first kiss and neither Virginia nor I have ever had any regrets.My only frustration, and we laugh at this a lot, is that I’m Northern and speak quickly and without filtering much of anything I say. Virginia is Southern, far more thoughtful, and edits her words before she speaks. I still bite my tongue and try desperately to not interrupt her long thought process. And I’ve benefited from learning to be far more patient! Do we have differences of opinions sometimes? Sure. Do we work it out? Always. She slows me down and I speed her up! I LOVE this journey together.
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What have you learned about yourself through this new chapter? I’ve learned to continue to trust myself, my instincts, and my commitments. Change is the only constant and life is truly short. It turns on a dime. I want to and am embracing my joy. I have a true partner in life. That is incredible!

What advice do you have for women considering coming out later in life? Be kind to yourself. Be fearless and trust yourself. If you need to get the support of a professional therapist and tap into your most trusted friends, then do that. Some friends (and possibly family) will choose to take the low road. So be it. Embrace your happiness. Don’t postpone joy!Look to your friends or a therapist. I confided in close friends, a lesbian couple, one of whom had left her traditional marriage for a woman. She had children and completely understood what I was going through. Having that support and sounding board was invaluable.I’m very comfortable in my own skin so I did not doubt my choice or direction. The harder part was not choosing to be in a lesbian relationship, but to realize my marriage was over. I was raised traditionally and having been divorced once I had some moments of what’s wrong with me that I can’t sustain a relationship? What I had to realize was that I can—with the right person, with the right partner.

 

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What resources do you recommend? I don’t lean specifically towards lesbian vs. straight resources. I approach life as, how can I learn and grow? I’m interested in business books and conferences with brilliant inspirational speakers. I belong to the Women President’s Organization, which has been one of the single best learning organizations in the world to be a member of. The support of so many incredibly successful entrepreneurial women in both my personal and professional life has truly been priceless. I also have a long time therapist who has known me for almost three decades (and many acts); her insight and support has been invaluable.

What’s next for you? Cookbooks and chefs are sizzling hot and I plan on continuing to build their careers and my business. I love every aspect of discovering new talent and cultivating good writing.Hopefully I have many next acts. Life is a big adventure and I fully intend to participate. What I do know is whatever comes next, Virginia will be at my side—aisle/aisle.

Sally Ekus: Fabulous Femme

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You can see the original post here.

 

Meet Sally

I had to go to a holiday party at my former workspace in NYC to meet the woman who would e-introduce me to Sally Ekus – friend, philanthropist and literary agent for chefs, cookbook authors, and culinary personalities. Good thing for that introduction. (Thanks, Jenna!) While Sally’s home base is here in bucolic Western MA, she’s a tough woman to pin down, often jet-setting to NYC to meet with publishers, to conferences all over the place, and to Boston to support LLS. It was her story of cancer survival and her nomination that helped me remember a childhood friend last year. It’s also what made her a friend. Introducing Fabulous Femme Sally Ekus.

Q + A

How would you define being a modern woman in 2015? Well, we are an active bunch who aren’t afraid to speak up and act out. Being a woman today means being strong and vulnerable at the same time. Granting ourselves permission to carve out a world we not only want, but are leading.

At least for me, being a modern woman means making a conscious effort to be mindful of what I want in life and going after it all. I have the women of the past to thank for this luxury. And I have the women who I call my friends and family today to thank for the confidence in my voice.

What would you like modern women to give more of a shit about? Each other. The planet. The insides of our bodies. And tacos – fresh piping hot tortillas with the fillings of our dreams.

Conversely, what would you like modern women to give less of a shit about? Feeling the need to be “right” before we speak up; what our bodies look like rather than feel like;  being too “nice”, childrearing as a universal must do; and our fears.

What is your superpower? In other words, what can you do on a rockstar-level without even thinking about it? Connect people. I absolutely love to be a matchmaker. This desire to connect people whether it is in love, life, work, or play. I am lucky to have a community of people around me who inspire me each day. One of the ways I show how much people mean to me is by introducing them to others. Connecting people is one of the reasons I love my job so much. I am a professional matchmaker. I get to work with people who are passionate in their own special way, and then figure out which editor and publisher would make the most sense for them. I also love matchmaking out in the social world. Whenever I go to an event, meet new friends, or have an idea—I do so with other people in mind. I ask myself, and often unconsciously, “who would this person love to meet?” “who in my community needs to know what x person is doing?” etc. I love it! My mind is always racing with a web of who I know and want to introduce to one another. What better way to show someone how much you care than by the act of connecting—it says “I want people to know how cool you are!”

What’s your favorite non-negotiable act of self-care you do to decompress or recharge on the regular? I do improv! My whole life I watched people around me bask in the glory of their hobbies and I was always a bit jealous having never found one for myself. Sure, I tried on a bunch for size. I dabbled in photography, I took up running, I have even done a few mosaic classes—all of which I really liked.

But it wasn’t until I found improv that I understood this whole I have a hobby thing. Now I take as many classes as possible, I do workshops, I drop by jams, and I read about improv for pleasure. My spare time is invested in improvisation. There is a fabulous, thriving, and compassionately hilarious community in western mass. Under the direction and care of Pam Victor and the Happier Valley Comedy show, I am proud to be one of the Zen of Improv students.

Improv has helped me find my voice, face my fears, and keep me on my toes. The benefit of letting go of your fear of failure and leaning into a world of laughter is a kind of self-care I never imagined and feel grateful for every day.

Do you predominantly make decisions with your heart, smarts or guts? What’s the process look like for you? Oh, I love this question! I am sure for some people the three operate independently but not for me. My heart, smarts, and guts are all very much intertwined. Sometimes I wonder what it would be like to follow my heart or my head first. The reality is there is no way I can feel with my heart without tapping into that little gut feeling. Same goes for smarts. Whenever I am trying to be smart about a decision it is my gut feeling that guides me. From a very early age my guts have led the charge.

Who’s a fabulous femme inspiring you? What makes her so fab? Amelia, my sister. She is the sh*t. She works for a high profile social media company in NYC (think, say it within 140 characters) running their entire food and beverage program to keep their employees happy and well fed. Her management and communication skills are inspiring. Plus, she has impeccable taste in food, art, culture, and fashion. Whenever I am around her I feel jazzed and inspired. Her energy is infectious, powerful, and her wit is off the charts. Laughing to the point of crying is standard when we get together. Fabulous Femme doesn’t even do her justice.

If another woman wants to connect with you, how would you prefer that happens? For professional queries I prefer email at Sally@LisaEkus.com, and for connecting in general, social media is great! Instagram and twitter.

 

Media Mania – Sept. & Oct.

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The months of September and October have not only found the TLEG offices abuzz, but our clients showing up in all forms of media all over the country! We’re proud to bring you Media Mania for both fall months, giving way to clients appearing in InStyle, Smithsonian Magazine, the Today Show, and Heritage Radio Network, to name a few. They’ve been named influencers on entire states, top healthy eating resources,  and have even shared how to get to 1 million Facebook followers – and we could not be more proud. Take a look at all they’ve been up to!

 

September

 

October

Tursus Software launches app to protect food trucks in wake of new credit card regulations

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“Food on a Truck is an incredibly powerful POS tool. We switched away from Square and haven’t looked back. It’s custom-built for food trucks.” – Wheelhouse Farm Truck, Springfield, MA

 

 

Springfield, MA – Nov. 4, 2015: In an effort to better serve food truck owners and customers alike, Tursus Software has created Food on a Truck (FOAT), an app that brings easy-to-use tools and business protection in the wake of new credit card regulations to an owner’s fingertips.

To battle fraudulent credit card charges, EMV (or Europay, Mastercard, and Visa) systems are rolling out across the U.S., the coupling of an updated POS system with credit cards that contain microchips. As of October 2015, if a charge occurs with a fraudulent credit card through a swipe and sign POS system, the business will be held liable for that charge.  As such, an updated POS system is necessary to avoid these charges – and that’s where FOATcomes in.

The app is exclusively available on the Clover POS (Point of sale) system which FOAT sells to food trucks not already using Clover. Clover uses dedicated hardware that was designed specifically as a POS system so it’s more rugged, reliable, and secure. Josh Doyle, software engineer at Tursus says, “Clover has been amazing to work with, they’ve created a very powerful POS in a compact size that’s perfect for food trucks”.

FOAT works to ensure safe card usage for both businesses and customers through hardware that accepts microchipped cards by:

  • Cards are now “dipped” instead of “swiped” (The POS reads the computer chip in the card)
  • This eliminates skimming during swiped transactions (which creates a copy of the payment data which is used for fraudulent charges)
  • Payment data is only valid for one specific transaction
  • Contactless payments such as Apple Pay are also accepted (and are just as secure)

When food trucks install FOAT, they’ll be armed with even more solutions to their needs. FOAT takes what is already available in the Clover platform and enhances it with features specifically designed for the modern food truck:

  • Easy-to-use reporting dashboard which provides key metrics that can be used to expand the business, including sales by location
  • Automatic customer communication through social media so more hungry customers show up at the truck
  • Easy to reach customer service with 24/7 phone support for the POS and merchant account
  • More features always being developed

Food trucks already using Clover’s hardware can simply purchase the FOATapp through the Clover App Market. Those who do not have Clover hardware can find it for purchase via the Food on a Truck website:  www.foodonatruck.com.

For more information about FOAT, contact Daniel Nelson at daniel@tursus.com or (844) FOAT-APP.  Daniel Nelson is the founder and CEO of Tursus Software which created Food on a Truck. The company received a grant from Valley Venture Mentors Accelerator Awards earlier this year.

Chef Michael Scelfo signs with The Lisa Ekus Group, LLC for Literary and Talent Representation

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For Literary Inquiries, Contact:
Sally Ekus
The Lisa Ekus Group, LLC
Sally@LisaEkus.com
413.247.9325

For Talent Inquiries and Appearances, Contact:
Jaimee Constantine
The Lisa Ekus Group, LLC
Jaimee@LisaEkus.com
413.247.9325
 
For Media Inquiries, Contact:
Nicole Kanner, All Heart PR
nicole@allheartpr.com 
617.718.0586 office
305.984.4496 mobile

FOR IMMEDIATE RELEASE

HATFIELD, MA – Nov. 2, 2015 – The Lisa Ekus Group, LLC is pleased to announce that the agency will now represent Boston-based chef Michael Scelfo, owner-operator of Alden & Harlow, for both his literary and talent endeavors.

A graduate of Western Culinary Institute, Chef Scelfo has made an impression on the culinary world from a young age, receiving a 2 ½ star review in The New York Times while at the helm of Long Island’s Blond at the age of 25.  He has overseen the kitchens of notable restaurants, including Dedo, North Street Grill, Tea-Tray in the Sky and The Good Life in Boston. In 2009, he took over at Temple Bar, receiving critical praise for his Merguez Sliders as one of The Boston Globe’s “2009 Favorite Things” and was awarded Best Restaurant – Harvard Square by Boston Magazine.

In 2010, Chef Scelfo was selected as the opening Executive Chef of Russell House Tavern, for which he earned a two-star review from The Boston Globe, and was recognized as Best Restaurant – Harvard Square by both Boston Magazine and The Improper Bostonian in 2012. In 2013, he won the American Lamb Board’s Boston Lamb Jam competition and was also crowned the “Prince of Porc” at the multi-city heritage pork competition Cochon 555.

In early 2014, Chef Scelfo brought his own personal culinary perspective to an establishment all his own, Alden & Harlow, located in the iconic Casablanca restaurant space in Harvard Square. Through his restaurant, Chef Scelfo figuratively extends his family’s kitchen table and pays homage to his roots, incorporating elements that have personal meaning while weaving together family recipes with his own and cooking from the heart. Boston Globe restaurant critic Devra First awarded Alden & Harlow a three-star review and the restaurant was named Best New Restaurant by Boston Magazine and The Improper Bostonian, as well as being chosen as “The Best of the New” in the Boston Globe Sunday Magazine. In 2015, Alden & Harlow was a semifinalist for the James Beard Foundation Awards in the Best New Restaurant category.

Welcome, Michael!

Chef Michael Scelfo 2014a

Our fall starting line-up is here!

Written by

Contact: Sara Pokorny
 The Lisa Ekus Group
413.247.9325
info@tlegstaging.wpengine.com

 

It’s that time of year again: the TLEG Fall Catalog is here! Here’s a taste of the books you’ll want to include on this holiday’s wish list.

** Attention media: if you would like to request a copy of one of our titles for review, please contact the publicist for each book directly (contact information is listed under the “request a copy” tab in each entry).

Cheers to chilly days, hot meals, and a snuggly sweater or two!

The Lisa Ekus Group

Media Mania, September Edition: Recent Press from TLEG Talent

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Shake Shack, People Magazine, Huffington Post, Prevention – our clients have been extremely busy in capping off the summer! Check out where they’ve been and what they’ve been doing in this month’s Media Mania recap:

Media Mania, August Edition: Recent Press from TLEG Talent

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Virginia Willis threw a curveball at your typical grilling fare for Mass Appeal.

CNN followed Kevin Gillespie on a culinary journey to Argentina.

Norman Van Aken was among great company for his inclusion in The Daily Meal’s 60+ Coolest People in Food and Drink.

Ana Sortun explained the benefits of food going from the farmers’ market to the freezer to the New York Times.

The Toronto Star sought out the best empanadas in the area, citing Sandra Gutierrez’s book as a lesson in empanada variety.

The New York Times’ Small Business section chatted with the ladies of Owl’s Brew about their tea-infused cocktail mixers.

Tech Times looked to Eat Right For Your Sight for tips on boosting healthy vision through food.

Maureen Petrosky whipped up low-calorie cocktails on The Today Show with Kathie Lee and Hoda.

Pizza is great, but as Dan Whalen showed on Mass Appeal, grilled pizza is even better, especially when topped with salami and arugula.

An Unrefined Vegan highlighted Miyoko Schinner’s Homemade Vegan Pantry, focusing on Butterless Butter.

No need for regular coffee – Jocelyn Delk Adams showed WCIU how to perk up the morning with S’Mores Iced Coffee.

So, you want to write a cookbook?

Written by

Are you thinking about writing a cookbook, but have no idea where to start? We’re here to help – here are 10 tips to help you succeed!

1. Do you know how to write a proposal? Check out our website for guidelines!

Number 1 1

 

 

2. Know your competition: what other books have been published on this topic?

Number 2 1

 

3. What is your USP (unique selling point)? You need to be able to clearly articulate and define your concept in 2-3 sentences.

Number 3 1

 

4. Know your audience: Is there a market for this book? Who are they? Why do they need your book?

Number 4 1

 

 

5. Know how to promote the book: More and more publishers are looking for author-driven promotional ideas. Goodbye book tours, hello blog tours. Do you have a platform? What kind of audience do you have? Followers, media colleagues, friends, readers, subscribers, students?

Number 5 2

 

6. Know your concept: Do you have a fully fleshed out idea? Agents and publishers get queried dozens of times a day. If you don’t have a solid concept, hold off on pitching it.

Number 6

 

7. Know your recipes! Make sure all your recipes are thoroughly tested and that they work. Test more than once if necessary.

Number 7 1

 

8. Know how to listen to feedback and criticism. Make sure your proposal has been copyedited and read by several outside sources before you take this to an agent.

Number 8 1

 

9. Think of a cookbook as a brand and marketing tool, with possible (hopefully) financial benefits. But don’t give up your day job!

Number 9 2

 

 

10. Get an agent! They will be your advocate, business advisor, contract negotiator, and conduit between you and a publisher.

Number 10 1

 

And overall – have fun!

Rando 1

Media Mania, July Edition: Recent Press from TLEG Talent

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Just in time for the summer season, Thrillest included two of our clients – Karen Adler and Tiffani Faison – in its list of 12 of the Most Important Women in BBQ.

Tastebook threw a backyard bash rife with recipes from Virginia Willis’ Lighten Up Ya’ll.

Kevin Gillespie combined booze and fruit for a delicious recipe for Summer Honey Peach Preserves using Angry Orchard Summer Honey.

Fran Costigan visited Google LA for a cooking demo and to chat about Vegan Chocolate.

Ronni Lundy shared the secrets to the art of cooking sorghum syrup with Mother Earth News.

CBS News checked in with Jennifer Trainer Thomspon about the best foods to fight vision loss.

David Olson fueled the grilling fire for Father’s Day with the help of an enormous steak.

As part of his Kitchen Conversations series The Daily Meal, Norman Van Aken talked food and family with chef Traci Des Jardins.

Healthy Slow Cooking whipped up some “unribs,” straight from the pages of Miyoko Schinner’s Homemade Vegan Pantry.

Dan Whalen spiced up the start of summer with his Tandoori chicken wings with grilled garlic naan recipe, featured on Mass Appeal.

Wicked Healthy Bros Derek and Chad Sarno Sign with The Lisa Ekus Group

Written by

Wicked Healthy Bros Derek and Chad Sarno Sign with The Lisa Ekus Group
FOR IMMEDIATE RELEASE

For Literary Inquiries, Contact:
Sally Ekus
The Lisa Ekus Group, LLC
Sally@LisaEkus.com 
413.247.9325

HATFIELD, MA – July 1, 2015- The Lisa Ekus Group, LLC is pleased to announce that the agency will now represent Derek and Chad Sarno of Wicked Healthy Food. The brothers are currently working on their first cookbook.

Derek and Chad Sarno are brothers, chefs, and plant pushers. Their brand, Wicked Healthy, centers around the “Wicked Healthy Equation,” which states that you should “shoot for 80% healthy, 20% wicked, to be 100% sexy.” The duo urges their readers to drop their diet plans, buy some vegetables, and get back on the track to wellness.

Coming from two different professional backgrounds, Derek and Chad (more commonly known as the Sarno Bros) have found common ground in the wicked healthy culinary arts. Initially started as an outlet to share their culinary journey, Wicked Healthy has grown into a thriving plant-passionate community. The Sarno Bros’ brotherly banter, genius, plant-based recipes, and infectious personalities have made Wicked Healthy Food a hilarious and quirky, yet essential resource in the health-food community.

Derek Sarno’s experience includes many years as chef/consultant for an international Tibetan Buddhist monastery, restaurateur, vegan organic farmer, food designer, consultant, food writer and educator of vegan, vegetarian and animal-based cuisines. He joined Whole Foods Market in 2009 as a Global Healthy Eating Chef  and culinary educator to support the company’s Health Starts Here™ program and is currently the company’s Senior Global Executive Chef of RnD and product development.  He has owned several restaurants and catering businesses in the Northeast.

Chad Sarno has brought his unique culinary style to a vast array of projects throughout his career before joining Rouxbe Online Culinary School as VP of Plant Based Wellness.  His mission of health inspired plant-based eating has reached all corners of the globe. Chad has been contributing chef to numerous recipe books and featured in many national publications. He has been a guest on dozens of morning shows and food-focused programs on television and radio internationally over the years. In 2012, Chad teamed up with best-selling author, Kris Carr to write the New York Times Best Seller, Crazy Sexy Kitchen. Through the intersection of clean food and culinary education, Chad continues to share his passion for helping others achieve their health goals, starting in the kitchen.

Welcome, Derek and Chad!

For more information about the Sarno Bros, please visit their website, Facebook, or Instagram.

For more information about The Lisa Ekus Group, LLC, please visit: http://www.lisaekus.com

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Media Mania: Recent Press from TLEG Talent

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Bloomberg Business chats with Meathead, our favorite “barbecue whisperer” – though whispering is hardly his style.

The San Diego Union-Tribune shows Sandra Gutierrez some empanada love.

Kathy Moore  and Roxanne Wyss offer tips and advice for newlyweds.

The New York Times highlights Jennifer Justus, Erin Byers Murray and Cindy Wall’s “Dirty Pages” exhibit.

Phoebe Lapine was named one of 100 Women to Watch in Wellness.

Creative Loafing puts the spotlight on Atlanta chefs Kevin Gillespie, Virginia Willis and Ford Fry.

Dan Whalen wows Mass Appeal hosts with his instant ice cream.

The Pimento Cheese Cookbook impresses yet another casual cheese consumer.

Ronni Lundy celebrates the culture of cooking with sweet, southern sorghum.

Bon Appétit talks about how Kevin Gillespie can bring more Pure Pork Awesomeness into your life.

Paula Shoyer chats about The New Passover Menu.

Make a $20 dinner with Virginia Willis.

Nathan Ashker funded his Kickstarter for his new book #AsiatoAmerica.

Ronnie Woo’s new show premieres in August on Logo TV.

Breakfast on a stick? Find out how with Deanna Cook.

Anne Willan offers insider tips from La Varenne Cooking School.

Philly.com talks all about Mastering Pasta.

Publisher’s Weekly showcases the playful side of baking in their review of Judith Fertig’s Bake Happy.

Cooks and Books talks all about BBQ Bistro by Karen Adler and Judith Fertig.

Chef Virginia Willis to Offer Local Cooking Classes, Book Signings, and More

Written by

The Lisa Ekus Group
57 North St.
Hatfield, MA 01038
Contact: Samantha Marsh
info@tlegstaging.wpengine.com 

Ten Speed Press
March 2015
$24.99/hardcover
ISBN: 978-1607745730

May 26, 2015 | For Immediate Release

We are excited to announce that Chef Virginia Willis (author of Lighten Up Y’all: Classic Southern Recipes made Healthy and Wholesome) will visit the Pioneer Valley this summer to share her lightened up down-home comfort recipes, her newest cookbook, and sweet southern charm with Western Massachusetts.

See below for where and when Virginia will be teaching, cooking, and speaking in the upcoming months.

June 7-12, 2015: 21st Annual Chef Culinary Conference: Future of Food, Power of the Chef at the University of Massachusetts, Amherst .

“The 2015 Tastes of the World Chef Culinary Conference will feature 11 general sessions, 12 culinary demonstrations, 25 workshops, 2 panel discussions, 2 chef competitions and will include 5 breakfasts, 5 lunches, 3 evening receptions, 1 clambake and 1 final dinner.

For the 21st consecutive year, the 2015 Tastes of the World Chef Culinary Conference will take place June 7 – 12th in the heart of the picturesque University of Massachusetts Amherst campus. This year, the Chef Culinary Conference will aim to accelerate foodservice concepts into the next generation – one that embraces health, sustainability, and food ethics, to meet the increasing diversity of consumer preferences. The 2015 conference will feature unique sessions hosted by the nation’s leading experts and innovators in their respective fields and, as always, will provide numerous presentations & workshops led by a variety of accomplished chefs.”

Virginia will give a brief presentation on Monday, June 8th between 9:50am and 11:30am about the future of Southern food. She will also teach two hands-on workshops and cooking classes on Monday at 1:30pm and Tuesday, June 9th at 2:00pm.

For more information: http://www.chefculinaryconference.com/

 
Tuesday, June 9th at 7:00pm: Lighten Up, Y’all Book Signing and Demo at the Odyssey Bookshop in South Hadley, MA

Join Virginia at the Odyssey Bookshop to see her sample some of her beloved lightened up Southern recipes, and get a signed copy of her latest cookbook! 

For more information: http://www.odysseybks.com/event/virginia-willis-lighten-yall

Tuesday, August 18th from 6:15pm-8:45pm: Down Home Comfort with Guest Chef Virginia Willis at Different Drummer’s Kitchen in Northampton, MA

Virginia’s non-traditional take on Southern cuisine showcases her freedom of spirit and admiration of home.  In this class she’ll highlight some dishes from her newest book, Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome.

For more information: http://www.differentdrummerskitchen.com/store/pc/viewPrd.asp?idproduct=11489 

About Virginia Willis:

Georgia-born French-trained Chef Virginia Willis has cooked Lapin Normandie with Julia Child in France, prepared lunch for President Clinton, catered a bowling party for Jane Fonda, and harvested capers in the shadow of a smoldering volcano in Sicily — but it all started in her grandmother’s country kitchen. As a popular Southern food authority and writer, she is the author of Bon Appétit, Y’all, Basic to Brilliant, Y’all, and Lighten Up, Y’all, among others. She is also a frequent blogger on Food Network.com, as well as her own popular blog at virginiawillis.com.  Named by the Chicago Tribune as one of “Seven Food Writers You Need to Know,” her fans love her knack for giving classic French dishes a down-home comfort feel and remaining Southern favorites. She’s a contributing editor for Southern Living and writes for Eating Well, Fine Cooking, and All-Recipes.

 

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Perre Magness’s Pimento Cheese Cookbook Named a Finalist for 2015 Southern Independent Booksellers Association Book Award

Written by

 

Contact:
Samantha Marsh
The Lisa Ekus Group, LLC
info@tlegstaging.wpengine.com 
413.247.9325

For Immediate Release, April 29, 2015:

Pimento Cheese: The Cookbook, by Perre Coleman Magness, has been nominated for a 2015 Southern Independent Booksellers Association (SIBA) Book Award, in the cooking category. Nominees are from several categories including fiction, nonfiction, children’s, and young adult, and must be set in the South.  Finalists were selected on March 31, 2015, and winners will be announced on July 4, 2015. For more information about the SIBA Book Awards: http://sibaweb.com/siba-book-award.

About Pimento Cheese: The Cookbook:

Pimento Cheese offers recipes for spicing up the basic, no-frills version, but also ones that incorporate those brilliant flavors into dishes for every time of day. With over 50 recipes in all, and full color photographs throughout the cookbook, readers can start with a breakfast of Pimento Cheese Popovers stuffed with scrambled eggs, or plan a nice brunch served with Pimento Cheese Waffles with Pimento Syrup and Bacon. Invite the neighbors over for Pimento Shrimp and Cheddar Grits or Cheddar Gnudi with Pimento Romesco. And serve it all with some Pimento Cheese Green Beans on the side. Authoritative, creative, and fun, and peppered with anecdotes and useful tips, this cookbook explores the myriad ways to prepare a humble–and essential–Southern staple.

About the Author:

Perre Coleman Magness is the cook and writer behind the website The Runaway Spoon, which focuses on creative recipes with a Southern slant. Perre Coleman has studied food and cooking around the world, mostly by eating, but also through serious study in London, Morocco, Thailand, and Mexico. Her kitchen of choice is at home in Memphis, TN, cooking like most people and experimenting with unique but practical ideas.

Try your hand at Perre’s shrimp and grits recipe below, and stay tuned for the SIBA award results on July 4th!

Pimento
Shrimp and Cheddar Grits

Serves 4
The classic “Shrimp and Grits” originated in the South Carolina low country, but the concept has spread throughout the South, with as many variations as there are cooks who make it.
Grits:

2 cups chicken broth, plus more as needed
2 cups heavy cream
4 tablespoons (1⁄2 stick) unsalted butter
1 cup stone-ground grits
2 1⁄2 teaspoons kosher salt
Several grinds of black pepper
8 ounces sharp cheddar cheese, grated

Shrimp:
1 teaspoon sweet paprika
1⁄2 teaspoon dry mustard powder
1⁄4 teaspoon smoked paprika (pimentón)
1⁄4 teaspoon kosher salt
A few grinds of black Pepper
Dash of cayenne pepper
1 pound large shrimp, peeled and deveined (I prefer fresh Gulf shrimp or frozen wild American shrimp)
6 bacon slices, cut into small pieces
One 4-ounce jar sliced pimentos, with their liquid
3⁄4 cup chopped scallions, white, light green, and a little dark green (from a big bunch)
One 14.5-ounce can diced
tomatoes
about 1 cup chicken broth
2 tablespoons all purpose flour
A quarter of a large lemon
Finely chopped fresh parsley, for garnish

Cook the Grits: In a deep-sided large pan (grits tend to spatter) over medium-high heat, stir together the broth, cream, and butter until the butter has melted and all the ingredients have come to a low boil. Stir in the grits, salt, and black pepper and reduce the heat to low. Cover and cook for 30 to 45 minutes, stirring frequently to prevent scorching. The grits should be tender and the liquid absorbed. You may add a bit more broth if needed. Stir in the grated cheese, a handful at a time, until it has melted and is smooth before adding the next handful.

When cooked, the grits can be kept, covered, for an hour or so, then slowly reheated over low heat, stirring in a little extra broth as needed.

Cook the Shrimp: Mix together the paprika, mustard, smoked paprika, salt, black pepper, and cayenne. Pat the shrimp dry with paper towels and place on a plate. Sprinkle the spice mix liberally over both sides of the shrimp, turning them over to make sure they get a good coating. Place the plate of shrimp in the fridge for 30 minutes to 1 hour.

When the shrimp are ready, sauté the bacon pieces in a wide skillet over medium-high until crispy. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Carefully pour the bacon grease into a small bowl. Spoon 2 tablespoons of grease back into the skillet and heat over medium-high. Add the shrimp and sear briefly—just a few seconds per side—to seal in the spice mixture; you do not want to cook the shrimp through. Transfer the shrimp to a clean plate, or you can scoot the bacon to one side and use the same plate.

Reduce the heat to medium and add more bacon grease to the skillet so that you have about 4 tablespoons, then drop in the pimentos and the scallions. Sauté until the pimentos and scallions are soft. As they release some liquid, you can scrape the tasty brown bits from the bottom of the pan.

While the vegetables are cooking, drain most of the juice from the tomatoes into a measuring cup. You can just hold the top of the can askew and drain out what you can—no need to dirty a strainer. Add enough chicken broth to the tomato liquid to make 1 cup and set aside.

When the vegetables are soft, add the tomatoes to the skillet and cook until the tomatoes are heated through and start to soften, breaking up any large pieces. Sprinkle the flour over the vegetables and stir to coat. There should not be any white flour visible. Pour in the tomato liquid and broth mixture and stir, scraping the bottom of the pan. Reduce the heat a little and let the liquid bubble away until it is nice and thick, stirring to avoid scorching. Squeeze over the juice from the lemon quarter, making sure you’ve removed seeds, and stir in. Add the shrimp to the skillet, cover, and cook for 5 to 8 minutes until the shrimp are cooked through. You can add a bit more broth if you would like a saucier version.

Spoon the grits into four shallow bowls and spoon over the shrimp and sauce. Sprinkle over the crispy bacon pieces and chopped parsley. Serve immediately.

This recipe may be reproduced with the following credit:
Recipe from Pimento Cheese: The Cookbook by Perre Magness. (St. Martin’s Griffin; October 2014; $21.99/Hardcover; ISBN-13; 978-1250047298). http://us.macmillan.com/publishers/st-martins-press
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Lumière’s Chef Michael Leviton Signs with The Lisa Ekus Group, LLC

Written by

FOR IMMEDIATE RELEASE

For Literary Inquiries, Contact:
Lisa Ekus
The Lisa Ekus Group, LLC
LceCooks@LisaEkus.com
413.247.9325

For Talent Inquiries, Contact:
Jaimee Constantine
The Lisa Ekus Group, LLC
Jaimee@LisaEkus.com
413.247.9325

For Media Inquiries, Contact:
Erin Kilmer
Marlo Marketing
ekilmer@marlomarketing.com 
38 Chauncy Street, 3rd Floor
Boston, MA 02111
617-375-9700

HATFIELD, MA – April 15, 2015- The Lisa Ekus Group, LLC is pleased to announce that the agency will now represent James Beard 2015 Outstanding Restaurateur semi-finalist, Chef/Owner of Boston’s Lumière Restaurant Michael Leviton‘s literary deals. Michael is currently working on his first cookbook.

An eight-time James Beard Foundation Award nominee, recipient of awards from Food & Wine, Bon Appétit, Gourmet and Saveur, National Board Chair of the Chefs Collaborative and featured thought-leader in Boston magazine’s 2014 Power of Ideas issue, Michael Leviton is a chef dedicated to the simple and pure preparation of local and sustainable ingredients in harmony with the seasons.

A celebrated neighborhood bistro, Lumière quickly became known as one of the best restaurants in the Boston area. In Lumière’s first two years in business, the restaurant was recognized as one of the Best New Restaurants in America by Bon Appétit, and Leviton was named a Best New Chef by Food & Wine.

Michael is committed to education around the importance of creating a sustainable food system that will benefit chefs and diners alike.

Welcome, Michael!

For more information about Chef Michael Leviton, please visit: http://www.lumiererestaurant.com

For more information about The Lisa Ekus Group, LLC, please visit: http://www.lisaekus.com

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Author John Verlinden to Speak at the Odyssey Bookshop in South Hadley

Written by

The Odyssey Bookshop
9 College Street
South Hadley, MA 01075
(413) 534-7307
publicity@odysseybks.com

March 30,  2015 | For Immediate Release

EVENT: John Verlinden, TO COOK IS TO LOVE: Nuevo Cuban: Lighter, Healthier Latin Recipes
Book Signing, Talk, and Tasting

WHEN: Thursday, April 9th, 7:00 pm

WHERE: The Odyssey Bookshop

Come join Author John Verlinden at the Odyssey Bookshop in South Hadley on April 9th to sample delicious Cuban cuisine and explore Cuban culture through food and stories. The event will be followed by a book signing of Verlinden’s cookbook TO COOK IS TO LOVE: Nuevo Cuban: Lighter, Healthier Latin Recipes.

The menu for the evening will include samples of traditional Cuban fare such as mojitos, tropical vegetable chips with mango salsa, beef empanadas and bacalaitos (salt cod fritters).

John “Chef Johnny” Verlinden was the co-owner of Mucho Gusto Café & Collectibles®, the first Cuban-American restaurant in the heart of Boston, which received numerous awards during its lifetime, including the “Best of Boston” by Boston Magazine, “Boston’s Best” by Improper Bostonian, and “Top 50 Hispanic Restaurants in the U.S.” by Hispanic Magazine. John now works as a personal chef, writer and educator. When he isn’t cooking, writing about, or teaching children, adults and health professionals how to make his healthier Nuevo Cuban cuisine, he’s engaged in one of his other passions – consulting with businesses, advocating for humanitarian, health, and political issues in his community, or bringing friendship and material goods from the U.S. to the people of Cuba.  John resides in Brookline, Massachusetts with his husband of 28 years.

About TO COOK IS TO LOVE: Nuevo Cuban: Lighter, Healthier Latin Recipes:

To Cook Is to Love is a multigenerational cultural tapestry of Cuban history, life, food, wine, and music told through the heartwarming experiences of Mami Aida who immigrated to the United States and raised her family. It is the must-have modern Latin cookbook for today’s health-conscious home chef. Chef and author John Verlinden introduces readers to Nuevo Cuban cuisine, a lighter, healthier, more stylized version of traditional Latin cooking that infuses gusto, soul, beauty and love into everyday meals. Traditional dishes like Arroz con Pollo, Ropa Vieja, and Pierna de Puerco Asada, are reinterpreted with attention to nutrition while never sacrificing that traditionalsabor. To Cook Is to Love makes Latin food accessible to chefs of all levels, with 200 easy-to-follow recipes that are accompanied by information boxes about the ingredients, cooking methods and presentation. The book retails for $21.99/trade paperback.

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Eat Right for Your Sight Book Signing and Demo

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Eat Right for Your Sight Cover small

The Odyssey Bookshop
9 College Street
South Hadley, MA 01075
(413) 534-7307
publicity@odysseybks.com

March 3,  2015 | For Immediate Release

EVENT: Jennifer Trainer Thompson and the American Macular Degeneration Foundation, EAT RIGHT FOR YOUR SIGHT: Simple, Tasty Recipes that Help Reduce the Risk of Vision Loss from Macular Degeneration
Book Signing, Talk, and Tasting

WHEN: Wednesday, March 18th, 7:00 pm-8:00 pm

WHERE: The Odyssey Bookshop

Come join author Jennifer Trainer Thompson and the American Macular Degeneration Foundation (AMDF) at the Odyssey Bookshop in South Hadley on March 18th to sample delicious, healthy foods that benefit your vision.

Samples include spiced almonds,kale chips, spicy udon noodles, and an orange/strawberry smoothie. Members of AMDF will be on hand to answer any questions about macular degeneration and three times James Beard award nominated cookbook author Jennifer Trainer Thompson will be there to talk all about the recipes.

The event will be followed by a book signing of EAT RIGHT FOR YOUR SIGHT: Simple, Tasty Recipes that Help Reduce the Risk of Vision Loss from Macular Degeneration

About EAT RIGHT FOR YOUR SIGHT:

“This isn’t just a cookbook for eye health, it’s a blueprint for healthy eating in general. I love all the nutrition tips: combine spinach and strawberries to maximize your iron absorption; add roasted squash to hummus puree to boost your vitamin A intake. And it really should be called ‘Eat Right Tonight’. There are so many dishes I want to make right now. Grilled Oysters. Pumpkin Pappardelle. Pear and Raspberry Galette. If this is health food, I want to see the light!”
—David Joachim, author of Cooking Light Global Kitchen and collaborator on more than 40 other cookbooks

More than 10 million Americans suffer from age-related macular degeneration (AMD)—many unable to drive, read, or recognize their children’s faces. AMD is the leading cause of blindness in people over age 60, and we don’t yet have a cure. But it is possible to protect yourself—and it’s never too early to start.

Research shows that a diet rich in good nutrients for eye health (such as beta-carotene, lutein, Zeaxanthin, omega-3 fatty acids, and vitamin C) may delay the onset and progression of AMD. EAT RIGHT FOR YOUR SIGHT—a collaboration between the American Macular Degeneration Foundation, cookbook author Jennifer Trainer Thompson, and noted ophthalmologist Dr. Johanna M. Seddon—harnesses the power of these key nutrients with 85 inspiring, creative recipes for every meal.

Set in large, accessible print, EAT RIGHT FOR YOUR SIGHT is an invaluable resource for anyone concerned about their eyesight. Guarding your eye health is easier—and tastier—than ever!
 

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Chef Ford Fry Signs with The Lisa Ekus Group, LLC for Literary Representation

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FOR IMMEDIATE RELEASE

For Literary Inquiries, Contact:
Lisa Ekus
The Lisa Ekus Group, LLC
LceCooks@LisaEkus.com
413.247.9325

For Talent Inquiries, Contact:
Jaimee Constantine
The Lisa Ekus Group, LLC
Jaimee@LisaEkus.com
413.247.9325

For Media Inquiries, Contact:
Ashlyn Stallings
PR Manager/Ford Fry
astallings@rocketfarmrestaurants.com
404-355-5311

HATFIELD, MA – February 25, 2015- The Lisa Ekus Group, LLC is pleased to announce that the agency will now represent Atlanta’s James Beard 2015 Restaurateur of the Year semi-finalist Chef Ford Fry’s literary deals. Ford is currently working on his first cookbook.

Fry’s Atlanta restaurants include JCT. Kitchen & Bar, no. 246, The Optimist, King + Duke, St. Cecilia, The El Felix, and Superica.  Plans to open State of Grace in Houston, Texas, from where he hails, and a sister restaurant to The Optimist in Atlanta are in the works.

Fry and his restaurants have been included in numerous national and local publications, such as Bon Appétit, Condé Nast Traveler, Chicago Tribune, Cooking Light, Every Day with Rachael Ray, Esquire, Food & Wine, Garden & Gun, Sky, Southern Living , the Washington Post and the New York Times.

Welcome, Ford!

For more information about Chef Ford Fry, please visit: http://www.fordfry.com/ 

For more information about The Lisa Ekus Group, LLC, please visit: http://www.lisaekus.com

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Announcing Our Spring 2015 Releases

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Here at the Lisa Ekus Group, there is one New Year’s resolution that we repeat to ourselves every January—cook more! Lucky for us (and you!) there are many wonderful cookbooks debuting in the next few months. Head on over to our Titles page to see this season’s newest culinary masterpieces. Bon Appétit!

To whet your appetite, here is a little preview of what to expect. Attention media: if you would like to request a copy of one of our titles for review, please contact the publicist for each book directly (contact information is listed under the “Request a Copy” tab in each entry).

Bakers, rejoice! Judith Fertig’s newest cookbook is devoted to colorful, fun baking recipes to make all year long, while this biscotti cookbook will have you baking like the Italians in no time.

With the new year upon us, we are gearing up for all sorts of celebrations. Getting married this year? Attending a wedding and in search of the perfect gift? This Newlywed Cookbook is for you! Passover will be here before we know it, and Paula Shoyer has you covered with recipes for your most delicious holiday yet.

Kids of all ages will fall in love with this fun, interactive cooking class book.

Health on your mind? The American Macular Degeneration Foundation has written a book to help those of you suffering with macular degeneration eat right for your sight, while Virginia Willis’ Lighten Up, Y’all slims down traditional Southern comfort food.

Take yourself on an international tour with recipes for empanadas, homemade pasta, and pizza, or learn how to make homemade vegan pantry staples.

Chef Kevin Gillespie immerses us in one of our favorite meats, pork, while Ronni Lundy shows us the art of savoring sorghum.

Bring the charm of the French bistro into your own backyard and learn the basics of French cooking with Anne Willan’s edition of Secrets from La Varenne Kitchen.

Craving a new beauty routine? We can’t wait to try out recipes for homemade lotions, bars and balms from this new natural beauty book.

Cheers to a healthy, happy, and delicious new year!

The Lisa Ekus Group

testimonial-Rebecca Carlisle

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“Our experience working with The Lisa Ekus Group was extraordinary. I would work with her again in a heartbeat.”

–Rebecca Carlisle, Senior Pr & Marketing Manager Union Square Hospitality Group

testimonial-David Joachim

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“TLEG has agented more than 15 of my cookbooks and connected me with various clients for other writing and recipe development work. It’s been a fruitful partnership and a wonderful friendship.”

–David Joachim, author, editor and collaborator on more than 40 cookbooks

testimonial-Kevin Gillespie

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“I have been with the Lisa Ekus group for 11 years and they have always gone above and beyond to ensure my success. The personal attention that you receive is second to none and makes you feel like a well loved family member, not just a client.”

–Chef Kevin Gillespie, Executive Chef & Owner, Gunshow, Cookbook Author

testimonial – Allyson Kramer

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“From multiple cookbook contracts to countless networking opportunities, they truly are the best team to have in your corner. I couldn’t imagine my career without TLEG!”

–Allyson Kramer, Cookbook Author

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Winner of “So You Want to Write a Cookbook?” announced!

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FOR IMMEDIATE RELEASE:
The Lisa Ekus Group
March 28, 2013

Contact:  Sally Ekus
The Lisa Ekus Group
413.247.9325
Sally@tlegstaging.wpengine.com / @SallyEkus

Winner of the ‘So You Want to Write a Cookbook?’ Contest:
Quarter Life (Crisis) Cuisine

Culinary Agency Signs New Talent via Twitter

Hatfield, MA – Can a cookbook author be chosen based only on a series of tweets? Is there untapped talent amid the seemingly wild chaos of Twitter?

The Lisa Ekus Group, LLC, a 31-year-old literary agency based in Hatfield, Massachusetts that focuses on promoting a world of culinary talent, launched a Twitter contest to sign a new cookbook author.

The “So You Want to Write a Cookbook” contest (#signmesal) was inspired by the March Madness basketball tournament, and was conceived and orchestrated by Literary Agent Sally Ekus. Participants were asked to pitch their best culinary non-fiction ideas to the agency via Twitter and the contest was judged by the entire agency staff. Literary agent Sally Ekus believes, “The Tweet is the new elevator pitch. As social media has changed the way companies, especially publishers, look to conduct business and identify new talent, it made perfect sense to identify potential new writers through this medium.”

Over 100 contestants were narrowed down to sixteen, then eight, four, and two, before choosing one winner who was signed by Sally Ekus at The Lisa Ekus Group on March 27, 2013 at 4 pm.  “The Twitter contest was a huge success,” said Sally Ekus on Wednesday. “Not only did it challenge the participants to pitch quickly and effectively, it helped The Lisa Ekus Group take a fresh look at how we review projects. The conversations were lively and occasionally heated. In the end, we were all 100% in agreement on the winner. Publishers are already expressing interest in the project,” said Sally Ekus.

The winner, twenty-five year old Ashley Blom of Greenfield, Massachusetts, writes and manages the blog Quarter Life (Crisis) Cuisine, cooking and blogging after her day job as a Marketing Assistant at The Sandri Companies. She has been blogging on and off since age thirteen and her cookbook concept was “life advice for lost twenty-somethings with recipes designed to save your sanity while you’re trying to figure it all out.” The book will discuss which recipes are best for breakups, layoffs, and zero bank account balances.  Ashley’s ideas included recipes like crappy liquor upgrades (vodka infusions), bad lay mac’n’cheese, got-the-job chocolate cake, breakup nachos, and fancy-on-the-cheap party appetizers.

“We feel confident that in Ashley’s voice and vision we have found emerging talent. I am super excited to see her concept develop, from tweet to proposal to published book. Ashley’s sense of humor and her young, hip self-awareness is a natural fit for my generation of cooks and writers,” said Sally Ekus.

 

The Lisa Ekus Group, LLC is a full-service culinary agency. We provide media training, strategic public relations planning, consulting, and literary agency services to the world of culinary talent. It is our belief that a vibrant culinary industry is the result of many voices, and so we strive to support and promote chefs, cookbook authors, food writers, and photographers.

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So you want to write a cookbook?

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FOR IMMEDIATE RELEASE:
The Lisa Ekus Group
February 2013

Contact:  Sally Ekus
The Lisa Ekus Group
413.247.9325
Sally@tlegstaging.wpengine.com / @SallyEkus

So You Want to Write a Cookbook?

Culinary Agency Seeks to Sign New Talent via Twitter

 

Hatfield, MA – So you want to write a cookbook? Do you have a food blog and dream of being published? Have you ever been standing over a big pot of stew at the stove and had the perfect idea for a cookbook pop into your head? Now is your chance.

The Lisa Ekus Group, LLC a culinary agency that recently celebrated 31 years in business, is seeking new talent through a Twitter contest. Inspired by the March Madness basketball tournament, the contest will ask anyone who wants to write a cookbook to pitch their best culinary non-fiction ideas to @SallyEkus via 140-character (or less) tweets to #SignMeSal from March 11 -13, 2013. On March 14th, 2013, the finalists will be chosen to participate in the playoffs and entries will be whittled down in subsequent days. Like the March Madness basketball tournament, 16 finalists will enter the playoffs. Remaining participants will then be asked to round out their proposals with further tweets that cover standard proposal elements, such as the book’s point of differentiation, the author’s promotional ideas, and the author’s credentials. The last two finalists will join Literary Agent Sally Ekus in a Twitter chat on March 25, 2013 to discuss their ideas as well as ask questions about agency representation and cookbook publishing in general. Contestants, who were previously eliminated, as well as the greater Twitter community, will be encouraged to join the Twitter chat to ask questions of the final two contenders. A single winner will be chosen and then work with agent Sally Ekus to develop a fleshed out proposal to pitch to editors at publishing houses.

 

The contest calendar is as follows:

March 11th-13th, 2013: Tweet your cookbook concept to #SignMeSal

March 14th, 2013: @SallyEkus will tweet the 16 cookbook concept playoff contenders

March 15th, 2013: The winning 16 will tweet once what their Point of Differentiation (How is this concept different from what already exists in the market?) is to #SignMeSal

March 18th, 2013: 8 winners will be announced by @SallyEkus and will proceed to the next round

March 19th, 2013: The 8 winners of the last round will tweet 3 promotional ideas for how they intend to promote their book once it is published.

March 20th, 2013: 4 winners from the promotional idea round will be announced by @SallyEkus

March 21st, 2013: The 4 winners of the promotional idea round will tweet their answer to the final question, “Why me? Why am I the person to write this book?” in up to three tweets to #SignMeSal

March 22nd, 2013: Two finalists will be announced by @SallyEkus

March 25th, 2013: @SallyEkus will host a Twitter chat from 1-2pm EST to ask the finalists questions about their concepts and backgrounds. This will also be a chance for the two finalists to ask questions about agent representation and The Lisa Ekus Group, as well as a time for people following the contest to weigh in with their own questions. The finalists should come to the chat prepared to answer questions such as “What does platform mean to me?” and “I want to write this book because…”

March 27th, 2013: One winner will be announced by @SallyEkus

Interested parties should pitch any idea related to food, health, wellness, and cooking. You may be previously published, but you may not be currently represented by another literary agency. The Lisa Ekus Group is looking for fresh voices, new ideas, and untapped talent. “I am looking for someone who can get their ideas across succinctly, in 140 characters or less,” said Sally Ekus. “The Tweet is the new elevator pitch.”

 

 

The Lisa Ekus Group is a full-service culinary agency. We provide media training, strategic public relations planning, consulting, and literary agency services to the world of culinary talent. It is our belief that a vibrant culinary industry is the result of many voices, and so we strive to support and promote chefs, cookbook authors, food writers, and photographers.

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