Gastronaut, artist and seven time Guinness World Record holder Bob Blumer is the creator and host of the television series Surreal Gourmet, and Glutton for Punishment, and host of World's Weirdest Restaurants. His shows air in over twenty countries world-wide.
Blumer transforms ordinary ingredients into wow-inspiring dishes through simple cooking methods and whimsical presentations that have become his culinary trademark. He is the author of five acclaimed cookbooks and is co-author of the best-selling Pizza on the Grill (just released in it's second edition). Publishers Weekly summed up his most recent book Glutton for Pleasure as: "equal parts memoir, lavish art book, multi-genre soundtrack and culinary tour de force"
Bob is an ambassador for Toronto's Second Harvest and an active shareholder in Victoria Gin. In 2013 he returned to his artistic roots, creating a show of 25 surreal wine glasses and decanters that he exhibited in Napa, CA, and designing a Surreal Gourmet Suite for Toronto's legendary Gladstone Hotel. When he is not traveling for work or pleasure-which is most of the time-the transplanted Canadian cycles daily in the canyons near his home in the Hollywood Hills, doing his best to stay in shape for his next big adventure.
North Carolina native Elizabeth Karmel, a.k.a. Grill Girl, is a nationally respected authority on grilling, barbecue and Southern food. She launched CarolinaCueToGo.com, an Online Barbecue Shack, with her childhood friend, David Lineweaver on November 1, 2014. Lineweaver and Karmel bonded over being 2 x-pat North Carolinians in New York craving authentic North Carolina barbecue and the company was born.
CarolinaCueToGo.com ships hickory-wood smoked whole-hog barbecue seasoned with Karmel's signature North Carolina-style Vinegar Sauce nationwide.
Karmel was the founding Executive Chef of the award-winning Hill Country Barbecue Market in NYC, Brooklyn and Washington, DC, and NYC and Brooklyn's Hill Country Chicken. She developed the award-winning menu and flavor profiles from the meats to the sides and desserts for both restaurant concepts.