James Beard Foundation

Thomas Wilmer

Chef Bradley Ogden’s stellar career includes more than fifteen international culinary awards including 2004 Restaurant of the Year for his Bradley Ogden at Ceasars Palace in Las Vegas, and “Best California Chef” bestowed by the James Beard Foundation. Even though Ogden remains involved in the management of Marin’s Lark Creek Inn and One Market Street in San Francisco, Ogden is now based in Lodi, where he is culinary director at Wine & Roses Inn and Resort. Join correspondent Tom Wilmer for a conversation with Ogden about his passion for sourcing farm fresh Lodi produce, and some creative ways he has served red meat with white wine and red wine with fish.

Thomas Wilmer

Correspondent Tom Wilmer reports from Birmingham, Alabama, where he explores the town’s post-Civil War roots as a premier American steel producer—and current economic development and revitalization initiatives—with David Fleming of REV Birmingham. Ty Malugani at the Sloss Furnaces National Historical Landmark shares insights about the historic Sloss Furnaces, at one time one of America’s largest blast furnace pig-iron producers. A visit with Lashana Sorrell at the statue of Vulcan, the world’s largest cast iron statue, perched on a mountaintop overlooking the city, is followed by a conversation with Valerie Collins Thomas, principal at the Val Group. Thomas serves as an ambassador for people considering relocating to Birmingham. Frank Stitt, owner/chef at the Highlands Bar and Grill—proclaimed the "Most Outstanding Restaurant in America" in 2018 by the James Beard Foundation—talks about his passion for Southern cuisine and locally-sourced ingredients.

Wendell Brock

Join correspondent Tom Wilmer reporting from Lodi, California, where he visits with two-time James Beard Award-winning chef Bradley Ogden.