WGBH News and Media Relations


October 18, 2016

Outstanding Massachusetts Chefs Honored at the 2016 Taste of WGBH Food and Wine Festival

Chandra Gouldrup of The Farmer’s Daughter won the WGBH Culinary Stewardship Award

Retno Pratiwi of Kaki Lima won the Food Fight Throwdown

Boston, MA (October 18, 2016) – WGBH has honored two Massachusetts chefs with awards at its recent 2016 Taste of WGBH Food and Wine Festival. The event featured New England’s most respected and innovative chefs and food and wine artisans celebrating the season’s culinary delights over one delicious weekend in mid-September.

2016 WGBH Culinary Stewardship Award: Chandra Gouldrup

The 2016 WGBH Culinary Stewardship Award went to Chandra Gouldrup of The Farmer’s Daughter in Easton, MA at the annual Artisan Taste event. Gouldrup’s winning dish was a Featherbrook Farms chicken and chorizo taco with crispy heirloom corn tortilla, harissa carrots, Great Hill blue cheese yogurt and salsa verde. The judges, representing Fine Cooking Magazine, Bostonchefs.com, Boston Herald, Food Activist Handbook and edibleBoston, selected Gouldrup’s dish from among creations prepared by Marc Sheehan at Loyal Nine, David Vargas at Vida Cantina, Andrew Swain at Rye Taver and Rebecca Arnold at Whole Heart Provisions.

The WGBH Culinary Stewardship Award was created to celebrate the spirit of PBS food television programming, intent on advancing the understanding, appreciation and quality of wine and food; in concert with the mission of the WGBH Educational Foundation to educate, inspire and entertain. The award celebrates a chef who educates or informs on food topics or cooking techniques, inspires others to try new things, and contributes to the improvement of food quality by investing in a sustainable food supply chain.

Gouldrup, the daughter of a Maine potato farmer, has worked at Mother Anna's in Boston's North End, Sibling Rivalry and Petite Robert Central, honing her skills in every aspect of the restaurant business in anticipation of bringing her own restaurant to life. In 2013, Chandra opened The Farmer's Daughter in downtown Easton. Committed to partnering with local growers to supply as many of her ingredients as possible, Chandra has created a farm-to-table experience for patrons in a quintessential New England setting.

Food Fight Throwdown Champion: Retno Pratiwi

The winner of the Food Fight Throwdown event was Retno Pratiwi of the East Boston Indonesian pop-up restaurant Kaki Lima. Pratiwi’s winning dish was sate lilit ayam (Balinese chicken satay): skewers of minced chicken, lemongrass, lime leaves and kencur, served with turmeric-spiced rice and a spicy lemongrass sambal. The Food Fight Throwdown challenges participating chefs to create a unique interpretation of a culinary theme, with the winner to be selected by guests at the event. This year, chefs were challenged to create their best bite on a stick. Jason Bond at Bondir, Avi Shemtov of The Chubby Chickpea, Jason Tom of Night Market and other accomplished New England chefs also participated in the Food Fight Throwdown.

Pratiwi hails from Jakarta, where at an early age she began cooking alongside her grandmother to prepare meals for her large, extended family. In 2010, after moving to Boston with her husband, Peter Gelling, Pratiwi attended the Cambridge School of Culinary Arts. Soon after graduating, Pratiwi and Gelling launched Kaki Lima Boston with a mission to popularize high-quality, authentic Indonesian cuisine in the United States.

Sustainability at the 2016 Taste of WGBH Food and Wine Festival

WGBH has a longstanding commitment to the environment through a range of programming and services, and also through actions as an employer and community leader. The 2016 WGBH Food & Wine Festival partnered with industry leaders to reduce carbon footprint and waste generated by the festival. All serviceware was 100 percent compostable and provided by Greenwave, along with bamboo skewers from Tablecraft. A partnership with Tabl’Eau, a provider of eco-friendly, state-of-the-art water filtration systems from Canada eliminated the need for any bottled water onsite. All leftover food that was not served to the public was donated to Food For Free, an organization that rescues fresh food and distributes it within the local emergency food system where it can reach those in need. CERO Co-Op provided onsite waste sorting management support and hauling to transform all organic waste from the festival into fresh soil at local farms; and Cape Cod Biofuels handled all leftover fry oil, recycling it as biodiesel.

Special thanks to The New England Audi Dealers, proud sponsor of the 2016 WGBH Food and Wine Festival.

Follow WGBH on Instagram, Twitter and Facebook for more information and join the conversation with #WGBHFoodWineFest.

Photos of both chefs and their winning dishes are available on Dropbox. Please credit Melissa Ostrow. https://www.dropbox.com/sh/objfkqj52p5m25v/AACMXy7dN0b-GtgjiypPZbyla?dl=0

About WGBH
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WGBH Media Relations

Emily Balk

Catherine Burke