Chef, Author, Media Personality and Entrepreneur
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.
On July 4, 2012, The New York Times awarded Hill Country Barbecue Market NYC 2 stars (the first barbecue restaurant in the city to ever garner 2 starts!), and a glowing review that read like a love letter to barbecue and the Hill Country concept.
In addition to being a chef, she is a food writer, culinary consultant and entrepreneur. She writes a bi-monthly column for the Associated Press called The American Table and is the author of three acclaimed cookbooks. She designs an innovative line of outdoor cooking and kitchen tools, and recently introduced Elizabeth's Everyday Essentials line of French porcelain by Revol.
As a sought after media personality, Karmel writes for, and is frequently 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.
She appears regularly on all three network morning shows and is a guest judge on Chopped and Iron Chef. She has appeared on a number of Food Network shows and hosted her own special on The Cooking Channel.
Karmel is the founder of the decade-old, gender-breaking GirlsattheGrill.com. Follow her @GrillGirl and like her fan page athttp://www.facebook.com/#!/pages/ElizabethKarmel/201250523244938.
Learn More About Elizabeth Karmel
What is your earliest memory involving food or wine?
Making a lemon-blueberry bundt cake with my mother. I chose the cake based on a photo in a magazine. I stood on a stool to make the batter, because I couldn't reach the counter. The cake was not near as good as the traditional Southern cakes that my mother baked so we never made it again, but it was the first cake that I chose to make myself and therefore the experience stuck with me. I have recently re-created that cake for a new cookbook that I am writing and this version is one that I will make over and over again!
If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?
So many great memories! One thing that I love about the festival are the exceptional opportunities that don't exist anywhere else like listening to Trish Yearwood sing to a small crowd at the Southern Brunch or talking fried chicken with Whoopie Goldberg. But my best memories are cooking and playing with my colleagues in SOBE, it's like Camp for Chefs!
If you could cook with anyone in the world, who would it be?
I never leave home without my:
Flask...filled with Brown Water.