Susan Schadt Press was established in February 2015 by Susan Schadt, former president and CEO of ArtsMemphis, a 50-year-old non-profit arts funding organization. While with ArtsMemphis, Schadt founded Wild Abundance Publishing where she authored and edited: First Shooting Light; Wild Abundance; A Million Wings and MEMPHIS: Sweet, Spicy and a Little Greasy. Upcoming books launching fall 2016: The Chubby Vegetarian: 100 Inspired Vegetable Recipes for the Modern Table; Shelby Farms Park, Elevating a City: The Improbable Journey of America’s Great 21st Century Urban Park and Reel Masters: Chefs Casting About with Timing & Grace. Peter Kaminsky wrote Underground Gourmet for New York magazine for four years, and his Outdoors column has appeared in The New York Times for twenty five years. He is a longtime contributor to Food & Wine and the former managing editor of National Lampoon. His books include Pig Perfect: Encounters with Remarkable Swine, The Moon Pulled Up an Acre of Bass, American Waters: Flyfishing Notes of A Native Son, Seven Fires: Grilling the Argentine Way (with Francis Mallmann), Letters to a Young Chef (with Daniel Boulud), and John Madden’s Ultimate Tailgating. He is a creator and executive producer of the Kennedy Center Mark Twain Prize for American Humor and the Library of Congress Gershwin Prize for Popular Song on PBS. He lives in Brooklyn and sometimes fishes there. Chef Jeremiah Bacon, a five-time James Beard Foundation semifinalist for Best Chef Southeast, Executive Chef and Partner of The Macintosh and Oak Steakhouse, in his hometown of Charleston, S.C. Awarded Best New Restaurant Bon Appetit’s annual 50 Best New Restaurants, 2012; Esquire Best New Restaurant in America in 2012; recognized by the James Beard Foundation as a semifinalist for Best New Restaurant. Chef John Besh, was awarded Food & Wine “Top 10 Best New Chefs in America,” James Beard Award for Best Chef - Southeast in 2006, Hosted two national public television shows based on his books, “Chef John Besh’s New Orleans,” and “Chef John Besh’s Family Table.” His flagship restaurant, August, is a Gayot Top 40 Restaurant and a Wine Enthusiast Top 100 Restaurant, in addition to being nominated in 2012 and 2013 for the James Beard “Outstanding Restaurant” award. Chef John Currence, is an executive chef/owner of The City Grocery and several culinary ventures in Oxford. Received the Southern Foodways Alliance Guardian of Tradition Award, 2006, won the 2008 Great American Seafood Cookoff in New Orleans. In 2009, awarded the James Beard Foundation “Best Chef South” and was a winner of Charleston Food and Wine Festival’s Iron Chef Challenge. Author of Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some. Chef Kelly English, an executive Chef/Owner, Restaurant Iris and The Second Line, Memphis, TN; Executive Chef, Magnolia House, Biloxi, MS. Named a James Beard Award Semifinalist for BestChef: Southeast, 2009, appeared on the Food Network. In February 2012, English was named Memphis’ “Prince of Porc” in the national Cochon555 competition, which landed him a seat at the 2012 Aspen Food & Wine Festival. English has been featured in Food & Wine magazine, Everyday with Rachel Ray, Bon Appétit, Garden & Gun, and the cookbook Wild Abundance. Chef Chris Hastings, chef of Hot and Hot Fish Club and OvenBird in Birmingham, which he owns with his wife Idie. Author of The Hot and Hot Fish Club Cookbook, A Celebration of Food, Family and Traditions. Chris competed in Food Network’s Iron Chef America and triumphed over Chef Bobby Flay, 2012. Awarded Best Chef: South, James Beard Foundation, 2012 and appeared on Bizarre Foods America, 2013. Chef Donald Link’s flagship restaurant Herbsaint earned a James Beard award in 2007 for Best Chef South. The same year Cochon was nominated for Best New Restaurant; The James Beard Foundation honored Link’s cookbook – Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) Best American Cookbook. Nominated by the James Beard Foundation for the prestigious award of Outstanding Chef in 2012, 2013, 2014, 2015 and 2016. Pêche Seafood Grill was awarded Best New Restaurant at the 2014 James Beard Foundation Awards. February 2014, Link celebrated the release of his second cookbook Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything (Clarkson-Potter) Chef Walter Bundy is an executive Chef at Lemaire Restaurant in the Jefferson Hotel 2001-2016, Cooked in the kitchens of Thomas Keller’s French Laundry in Napa Valley and Mark Miller’s Coyote Café in Santa Fe. Appeared at the James Beard House, on Food Network’s Food Nation with Bobby Flay and Cooking Channel’s Road Trip with G. Garvin. His new restaurant, Shagbark opens fall 2016. Chef Kevin Willman, is chef/Owner of Farmhaus Restaurant St. Louis, MO with his wife Jessica. Nominated for James Beard Foundation Best Chef Midwest in 2016, Food & Wine Best new Chef 2011, appeared on Bizarre Foods America 2013. Participated in Food & Wine’s Chef’s Club restaurant at the St. Regis in Aspen 2012. Lisa Buser is an award-winning photojournalist with more than 20 years of experience in commercial, advertising, and newspaper photography. Buser serves a wide range of clients including Susan Schadt Press, USAToday, The Food Network, CNN, Random House Publishing Group, AutoZone, and Methodist LeBonheur Children’s Hospital. Among her many recognitions is the Media Orthopedic Award for photographs published on USAToday.com. She was the featured photographer for Wild Abundance: Ritual, Revelry, and Recipes of the South’s Finest Hunting Clubs (2010), A Million Wings: A Spirited Story of the Sporting Life Along the Mississippi Flyway (2012), and MEMPHIS: Sweet, Spicy and a Little Greasy (2014).
