Jamie Purviance is a world-renown grilling expert with special knack for teaching anyone how to do it better. After graduating from Stanford University, he taught English in California and then Indonesia. It was in Asia that he developed a full-blown obsession with outdoor cooking that put smoke in his veins and led him to chef school.
He graduated from the Culinary Institute of America with high honors and launched a food career that has included New York Times bestselling cookbooks and recognition from the James Beard Awards. His new book, Weber’s Ultimate Griling is a culmination of his 20 years as Weber’s master griller and teacher.
North Carolina native Elizabeth Karmel is a nationally respected authority on grilling, barbecue, and Southern food. Elizabeth was the founding executive chef of New York and Washington D.C.’s Hill Country Barbecue and Hill Country Chicken restaurants, where she developed the menu and the recipes that are still served today. She is the founder and pitmaster of the North Carolina Whole-Hog Barbecue company, CarolinaCueToGo.com.
The North Carolina-born southern baker also writes a bi-monthly column for Associated Press called, “The American Table.” Elizabeth has been featured in an array of national magazines from Bon Appetit to Better Homes & Gardens, and was named one of the top 100 chefs by Saveur Magazine and one of “12 Pitmasters You Need to Know Around the U.S.” She also designs kitchen tools that she sells on QVC. Her sell-out Steak and Cake classes at the ICE (Institute of Culinary Education) were the inspiration for Steak and Cake: More Than 100 Recipes to Make Every Meal a Smash Hit. As a sought-after media personality, Karmel appears regularly on all the network morning shows and is a guest judge on Chopped, Beat Bobby Flay, and Iron Chef.
She has appeared on a number of Food Network shows and hosted her own special on The Cooking Channel.