Orange Palate provides strategic communications to industry-recognized and award-winning chefs, and supports entrepreneurs who are in the process of launching and building new food or beverage specialty items.
Porter Novelli has signed two chefs to the Orange Palate client roster. They are Chef Eli Kirshtein, "Top Chef" alum and executive chef/partner at Atlanta's The Luminary (opening 2014); and 2009 Food & Wine magazine Best New Chef Kelly English, chef/owner of Restaurant Iris and The Second Line in Memphis, Tenn.
"With a 40-year heritage in serving food clients, Porter Novelli has deep connections with key media and an expansive understanding of the category, spanning agriculture and farming, policy and nutrition, and of course, the culinary arts," added Darlan Monterisi, executive vice president, managing director, Porter Novelli New York, where Orange Palate is based. "That extensive knowledge base will help us build our clients into major national players."
We Know Culinary Arts
We Know Culinary Arts
WHO WE SERVE
Culinary professionals with stories to tell,
brands to build and restaurants to launch
Emerging Food Brands
Novel product labels with expanding
WHAT WE DO
Ongoing Talent Management
Our Executive Chefs
Our Executive Chefs
Current projects include: a cookbook and Adventures of The Big Bad Chef video series, trips through the lesser known food spots of the Deep South.
John Currence was born and raised in New Orleans, LA to a family that loved to cook and spend time in the kitchen. His mother’s travels with his father during his childhood, combined with the family’s several years in Europe, brought the dishes of the world to their dinner table, while time spent hunting and fishing in South Louisiana began the education in the foods of his home.
Currence’s first cooking job was while working offshore as a deckhand on a tugboat in the Gulf of Mexico, though he saw his first restaurant job while in school at UNC where he started washing dishes at Bill Neal’s Crook’s Corner. An immediate fascination with the business prompted several supplemental jobs (baking bread at an Italian restaurant, butcher shop at a local grocery store, cutting salmon and bluefish at a local smokehouse, etc). He worked his way up through the Crook’s kitchen and after three years, Currence returned to New Orleans at the behest of a high school friend, Larkin Selman, to open Gautreau’s, where he worked as Selman’s sous chef.
After several years, Currence finally settled in Oxford in 1992 and opened City Grocery. In the time since, the City Grocery Restaurant Group has seen a number of openings, including Nacho Mama’s, Kalo’s, Ajax Diner, City Grocery Catering Company, Bouré, Big Bad Breakfast and Snackbar.
Currence was recipient of both Restaurateur of the Year and Chef Of The Year awards from the Mississippi Restaurant Association in 1998. In 2006, he received the Southern Foodways Alliance Guardian of Tradition Award and won the 2008 Great American Seafood Cookoff in New Orleans. In 2009, he was awarded the James Beard Foundation award for Best Chef South and was a winner of Charleston Food and Wine Festival’s Iron Chef Challenge.
He is a contributing editor for Garden and Gun magazine and an avid outdoorsman who enjoys bird hunting of all varieties, fishing and golf. John is active in the community, having served as chairman and president of the Mississippi Restaurant Association and president of the Yoknapatapha Arts Council. He is active with St. Jude Children’s Hospital, Memphis Ballet, Lafayette County Animal Shelter and is a sitting member of the SFA Board of Directors, for which he has served as culinary director from its inception in 1996.
2009 Food & Wine Magazine “Best New Chef,” Chef Kelly English is inspired by the familiar flavors from his childhood in southern Louisiana and incorporates that inspiration into each dish he cooks. English currently implements this inspiration for food and service in his sister restaurants, Restaurant Iris and The Second Line in Memphis, Tennessee.
English graduated from Culinary Institute of America at the top of his class, and studied both in Spain and France. He earned the majority of his culinary education under the direction of award-winning celebrity Chef John Besh.
After many years with Besh in New Orleans, English moved to Memphis to open his own restaurant in 2008 and called it Restaurant Iris.
In February 2012, English was named Memphis’ “Prince of Porc” in the national COCHON555 competition, earning him a seat at the 2012 Aspen Food & Wine Festival.
In 2010 English appeared on the Food Network’s “The Best Thing I Ever Ate,” and earned the Memphis Restaurant Association’s “Restaurateur of the Year” award.
Also in 2010, he was named a James Beard Award Semifinalist for Best Chef: Southeast.
English has been featured in the popular cooking magazines Everyday with Rachel Ray and Bon Appétit, the cookbook Wild Abundance, and has cooked alongside Wolfgang Puck at the American Wine and Food Festival.
English also serves on the Founder’s Council for the Atlanta Food & Wine Festival.
Restaurant Iris has taken Memphis by storm, receiving a four-star review from the Commercial Appealand and earning Memphis’ “Best Restaurant” and “Best Chef” three years in a row, as well as “Best Service” four years in a row by Memphis magazine readers.
Eli Kirshtein never stops. The Atlanta native and former Top Chef contestant is an accomplished chef, dedicated husband, ambassador of southern cuisine and part-time sports writer. Adventurous as he is traditional, Kirshtein is proud to share his unique brand of creativity with visitors to his flagship restaurant The Luminary – slated to open in Spring 2014.
Kirshtein first tested his culinary chops at the age of 16, working as a protégé in the kitchens of Chefs Kevin Rathbun and Richard Blais. With an insatiable appetite for learning and advancing his experiences, Kirshtein sharpened his skills with stints at acclaimed restaurants Le Bernardin and Jean-Georges while completing his formal training at The Culinary Institute of America in Hyde Park, NY. After graduation, Kirshtein returned home to team up with Richard Blais at ONE. midtown kitchen before moving to Miami to work at Karu & Y. In 2007 he returned to Atlanta as the executive chef at Eno Restaurant and Wine Bar, from which he would take a brief hiatus to participate as a contestant on Top Chef Season 6: Las Vegas.
In addition to consulting both locally and nationally on kosher concept kitchens, Kirshtein’s interests extend beyond the menu. His work as a contributing writer for SBNation and clatl.com has allowed him the opportunity to pursue his passion in sports and journalism as well. As a chef, Kirshtein has been featured in The New York Times, The Atlanta Journal Constitution, Food & Wine Magazine and even a special-edition issue of Marvel Comics’ Spider-Man series. He has served on the culinary counsel for the Atlanta Food & Wine Festival, is a member of the Southern Foodways Alliance and The Culinary Council of The Piedmont Park Conservancy. Kirshtein is also a proud supporter of the Atlanta Jewish Federation and Birthright Israel.
In spring 2014, Kirshtein will bring his distinct style, perspective and technique to Atlanta’s highly anticipated Krog Street Market with the opening of his first restaurant, The Luminary. An American brasserie with regional influences, The Luminary will feature a classically inspired menu, large raw bar, craft beer and cocktail program, and 400-square-foot patio space.
Our Brands, Our Friends
Our Brands, Our Friends
The Brooklyn Brewery Mash is America's largest traveling food and arts festival. The Mash is a week of parties, comedy, concerts, pop-up supperclubs and readings, all featuring humanity’s favorite beverage in 12 American and European cities. Each installment of The Mash manages to bring together those that wish to find out something new while showing off their area of expertise.
NYC food and art organizations have been closely linked to Brooklyn Brewery from the beginning. Be it a beer dinner, cook-off, concert or film festival, the ethos of these happenings has consistently mirrored the consideration and creativity behind the making of The Brewery’s beer. Paired with the flavor and flair of Brooklyn, classic nightlife like eating out and going to a movie are reinvented into a more intimate and interactive experience.
“The Mash is an expression of Brooklyn art, music, food and the cultural links we see with many cities around the world,” says Brooklyn Brewery President & Co-founder Steve Hindy. “There is a revolution happening in the world of food and the world of beer, and we are happy to celebrate this revolution with our friends around the US.”
Since its founding in 1988, Brooklyn Brewery has brewed flavorful beers that enrich the life, tradition and culture of the communities it serves. Its award-winning roster of year-round, seasonal and specialty beers have gained the Brewery notoriety as one of the top craft beer producers in the world. While striving to brew the best beer possible (and make time for our growing families), The Brewery promotes the proliferation of good beer and good food whenever it can. Brooklyn beers are currently distributed in 25 states and 20 countries. Throughout 2011 The Brewery underwent an expansion that will double overall capacity in 2012 and quintuple by 2013. Brooklyn Brewery probably exports more beer than any other American craft brewery.
Old Fourth Distillery is the first distillery in the City of Atlanta since 1906. There were numerous distilleries in the City of Atlanta prior to 1906. However, because of Temperance Movement, all Georgia counties outlawed alcohol in 1907, and so all of the distilleries shut their doors by 1906. Georgia counties began allowing alcohol again in 1935 – two years after Prohibition nationally ended.
The distillery is named Old Fourth Distillery because of its location in Old Fourth Ward, a historic area of the City of Atlanta that they are committed to revitalizing. The focus on locally sourced ingredients, raw materials and botanicals stimulates the local economy and shows appreciation for the hard work and quality products of members of the Old Fourth Ward and Atlanta community overall.
Old Fourth will produce premium, small batch vodka and eventually gin, using as many local ingredients as possible. "At this time, we are focused on crafting the most palatable and purest vodka and gin possible. In the next year or two, we may consider infusing unique flavors to complement food pairings."
"My vision of Edgewood 10 years from now is like the culinary center of Atlanta." "Restaurants and bars and distilleries and possibly even breweries, who knows? To be a part of that ... Improving our neighborhood and putting our stamp on the city, is just an amazing feeling."