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Celebrity Jet Chefs Cook for the Style-High Club

Celebrity Jet Chefs Cook for the Style-High Club

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For those who fly in style, there's a new way to make sure they wine and dine in style.

Jet Chefs is a new program from the private aviation company Smart Jets, which is trying to differentiate its service by offering clients something more, something you won't find flying commercial.

"Individuals in the top 1 percent have a net worth of over $30 million, so this is our target consumer," said Sergey Petrossov, co-founder and CEO. "These individuals are willing to pay for a quality experience, they are willing to overpay to have what they want."

Petrossov said he expects people chartering private jets want high-caliber meals to enjoy on their flight or at their destination. So he's creating the Jet Chefs program as a way for clients to order exclusive meals for their exclusive flights.

Mile High Meals or When You Land

Here's how Jet Chefs will work. When a client books a charter plane through Smart Jets, they can use an app to customize the type of meal they want, where they want it, and how much they're willing to spend. Based on what's requested, Jet Chefs will go to work creating a high-end meal to take on the flight or at the destination.

You want to spend $600 for a special seafood lunch from an exclusive restaurant in San Francisco? Jet Chefs said it will be waiting for you when you get on board.

You want to spend $3,000 on a catered meal from a celebrity chef when you land in Miami? Consider it done.

"If they want somebody [chef], they are going to have that somebody. There are some people who just want what they want and they are going to have it. That is why we have to work with a network of celebrity chefs and network of restaurants where the celebrity chefs are located."

The price will depend on what's ordered, the chef or restaurant that's requested, and how much those flying are willing to pay.

"If they want something specific or custom order, of course those are handled on a case by case

Horrible Things Celeb Chefs Have Said About Each Other

The celebrity chef world is one that comes with big palettes and sometimes, even bigger mouths. Some of our favorite celebrity chefs are known for being the meanest of critics when it comes to their culinary peers and they aren't afraid to shout it out to the world — in fact, some of them seem to really enjoy doing exactly that. On rare occasions they kiss and makeup, but for the most part the relationships just simmer until they explode or stay as stale as days old bread. That's probably not much fun for the chefs involved, but we'll admit that the resulting drama is kind of fun to watch for us mere mortals. Guess what they say is true — if you can't stand the heat, then get the heck out of the kitchen. We've got some of the most horrible things celeb chefs have said about each other being served up to you.

Everyone is cooking on Instagram. These are the best chefs and celebrities to watch

Many of us are trapped in the Instagram vortex. In the absence of sleep or anything to do, you scroll and scroll (and scroll) until you pause at a video of someone throwing something into a pan. The ASMR of the sizzling is enough to inspire your own attempt at cooking or, at the very least, offer a welcome distraction.

It seems everyone — that college friend you never see in person but still follow, your favorite chef, your celebrity crush — is cooking on Instagram. The hashtag #quarantinecooking has nearly 200,000 tags.

Some videos offer real cooking tips. Others provide self-validation: My kitchen is somehow cleaner than yours? Winning.

Here’s a list of chefs and celebrities to follow on Instagram, for the next time you’re trapped in the vortex and never want to (or simply can’t) get out:

Jet Tila @jettila

The cookbook author and chef said he’s gained about 20,000 followers since he started posting regular cooking content during the quarantine. He gives easy-to-follow directions and recipes for naan, fried rice, Thai BBQ chicken and more, using microphones and LED light panels — and sometimes even a GoPro and a DSLR — for professional-looking videos. His most popular video (56,000 views and 250 comments) features a recipe for pad Thai.

Rocco Dispirito

Rocco Dispirito has made millions as a restaurateur and television personality, but the famous chef is still counting pennies. He says he was his mother's sole caretaker for years, which is admirable, but after she passed away he went to war with his two siblings over her will. His mother left him 50 percent of her estate and split the other half evenly between the other two children, but Dispirito claims the money he spent on his mother's care entitles him to a larger share.

You'd think that a man with so much money would just let his mother rest in peace, but it seems Dispirito would rather estrange his family.

My first attempt was a letdown, but the second batch of Brown's rolls came out excellent

The brown sugar from the filling leaked out more in this batch and caused the bottoms of the cinnamon rolls to become slightly overdone.

Otherwise, the rolls were so soft. I wish the filling didn't leak out and pool in the bottom of the pan because I would've loved more cinnamon and brown-sugar flavor.

For my second attempt at the icing, I tried letting the cream cheese sit out for longer to make it easier to integrate with the powdered sugar and milk — but it still became clumpy. In the future, I might try topping these with whipped cream cheese.

Overall, this recipe resulted in soft, pillowy cinnamon rolls that could use more filling.

Celebrity chefs collaborate to create school meals

Commercial chefs lending their talents to the school meal area is not new, but it isn’t often that such a confluence of culinary talent gets together to work on the problem of formulating compliant school meal recipes as happened last month at West Ashley High School in the Charleston County (S.C.) Public School District.

The occasion was the fourth Schwan’s Chef Collective K-12 Kitchen Collaborative, which seeks to encourage more students to eat in school cafeterias. It brought together celebrity chefs Adrienne Cheatham (Streetbird, Red Rooster, TV’s “Top Chef”), Todd Erickson (Society Restaurant/Lounge, GLAM Vegan, Huahua’s Taqueria, TV’s “Beat Bobby Flay”), Uno Immanivong (Red Stix Asian Street Food, Chef Uno Brands, Chino Chinatown) and Jet Tila (The Charleston, Pakpao Thai, TV’s “Chopped,” “Cutthroat Kitchen,” “Iron Chef America,” “Guy's Grocery Games” and “The Best Thing I Ever Ate”).

Chef Uno Immanivong works the West Ashley High lunch line to learn about school meal operations at the point where the rubber hits the road.

Previous Chef Collectives were held in Wayzata, Minn., Albuquerque and Houston, so this was the first to be held on the East Coast, and West Ashley was a perfect venue with a diverse student population and a forward-thinking school meal program that isn’t afraid to experiment , make change s and try new things even if they borrow from the commercial world.

Using survey data gathered by West Ashley’s DECA (Distributive Education Clubs of America) student organization to find out what students like to eat plus first-hand experience by working the West Ashley lunch line, the commercial chefs in collaboration with Schwan’s chefs Deb Hay, Michael Gunn and Craig Claude and students from the high school’s culinary arts program worked on developing recipes that meet USDA school meal requirements, stay within school meal budget parameters, are practical to prepare by school kitchens and use federal commodities and Schwan’s products.

Jet Tila and Todd Erickson work on school meal recipes with Schwan’s chef Deb Hay.

The chef teams came up with 17 new kid-approved recipes—eight basic ones that can be prepared with minimal skill and equipment, a “plus up” version of each that requires a bit more prep and one bonus dumpling/vegetable bowl recipe. The eight items were taco pizza, white pizza with Alfredo sauce, hibachi pizza, hot honey chicken pizza, chicken lo mein, Szechuan beef sandwich, Asian meatball rice bowl and teriyaki chicken rice bowl.

Of these, the taco pizza and the chicken lo mein (see recipe here below), both developed by Immanivong and West Ashley junior Orion Tyra, were chosen to be served on the West Ashley cafeteria line, with the celebrity chefs and culinary arts students providing needed help to serve the meals. Students turned out in large numbers to try what the celebrity chefs created and both dishes were a big hit, with a district record 1,212 students and 122 teachers going through the lines in the cafeteria that day, according to the Charleston County School District’s Office of Nutrition Services. In all, 450 of the taco pizzas and 707 of the chicken lo mein dishes ended up being served.

Chicken Lo Mein


5.6 lbs. chicken breast meat, cooked & diced

16 oz. Minh Szechwan sauce

16 oz. Minh teriyaki sauce

32 oz. Minh Szechwan sauce

32 oz. Minh teriyaki sauce

5 lbs. Twin Marquis WG yakisoba noodles, frozen

1. Spray bottom and sides of 2" full hotel pan with pan spray.

2. Place diced chicken in pan and add 16 oz. Teriyaki and Szechwan sauce measures. Stir to thoroughly combine.

3. Cover pan with foil and bake in 350°F oven for 45 minutes or until internal temperature of 165°F is reached. Hold hot for service.

4. Spray bottom and sides of 4" full hotel pan with pan spray.

5. Add 32 oz. measures of Szechwan and teriyaki sauces and water to pan. Place frozen noodles on top of sauce mixture. Cover with foil and bake in 350°F oven for 40 minutes.

6. Remove pan with noodles from oven. Uncover and add carrots, broccoli and celery. Mix well and recover with foil. Bake 60 minutes more or until internal temperature of 165°F is reached. Remove from oven and hold hot for service. Mix well before serving.

Approximate Nutritional Contribution per serving

NSLP/SBP Crediting Information


160 pieces breaded popcorn chicken*

32 Minh chicken egg rolls

24 oz. Minh Szechwan sauce

24 oz. Minh teriyaki sauce

5 lbs. Twin Marquis WG yakisoba noodles

1. Bake popcorn chicken according to package instruction. Hold hot for service

2. Bake eggrolls according to package instructions. Hold hot for service

3. Spray the bottom and sides of a 4" full hotel pan with pan spray.

4. Add Szechwan and teriyaki sauces and water to pan. Place frozen noodles on top of sauce, cover with foil and bake in 350°F oven for 40 minutes.

5. Remove pan with noodles from oven. Uncover and add carrots, broccoli, celery. Mix well and recover with foil. Bake 60 minutes more or until internal temperature of 165°F is reached. Remove from oven and hold hot for service. Mix well before serving.

6. Top each serving with 5 pieces of chicken and 1 egg roll.

Approximate Nutritional Contribution per serving

NSLP/SBP Crediting Information

64 oz. taco seasoned ground beef, prepared

8 68594 BD Scratch Ready Pizzas

16 cups shredded romaine lettuce (optional)

4 cups pico de gallo (optional)

1. Evenly layer 8 oz. taco meat, 1/2 cup pico de gallo and 4 oz. cheddar cheese over top of each pizza.

2. Bake at 350°F high fan for 14-16 minutes in convection oven or at 420°F for 6-7 minutes in an impingement oven*. NOTE: Rotate product halfway through bake time for convection oven. Pizza is done when cheese begins to brown and is completely melted in the middle.

3. Cut into 8 pieces to serve.

4. For optional advanced version, mix romaine and 4 cups pico de gallo in a bowl. After pizza is baked, top each slice with 1/4 cup of the lettuce/pico de gallo mix.

*Due to variances in oven regulators, cooking time and temperature may require adjustments.

Rub Elbows with Celebrity Chefs at Aaron May’s Big Boy Cook Club Cookout

Sick of the pandemic? Ready to party? No, not like the idiots on spring break in Florida and Texas but in a responsible, socially distanced sort of way? Well, so is chef and “local-boy-makes-good” Aaron May, and he’s throwing his own outlandish outdoor bash called Aaron May’s Big Boy Cook Club Cookout on Sunday, April 25th from 2-7 p.m. at Walter Sterling’s Ocotillo Restaurant in Central Phoenix, which will strictly adhere to CDC guidelines for safety.

May is the larger-than-life chef you might remember from Sol y Sombra, Over Easy, Iruña, The Lodge and Mabel’s on Main. Many of those restaurants are gone now, but May (who still oversees the kitchens at The Lodge Sasquatch Kitchen in Tempe and Goodwood Tavern in Scottsdale) has become a Food Network star and bona-fide celebrity chef since those early days, often acting as a judge on Guy’s Grocery Games or Guy’s Ranch Kitchen. Naturally, he rubs shoulders with other Food Network stars and celebrity chefs, and he’s invited about a dozen of them to cook and hangout with him (and you) at what he calls an “amazing, intimate” party that will “not be snooty or pretentious like a food and wine festival.”

The line-up, which is pretty damned impressive, includes: Food Network glitterati Aarti Sequeira, Christian Petroni, Damaris Phillips, Michelin Star chef Akira Back and James Beard TV studio award winner Aaron Sanchez, famous pit masters Pat Martin and Burt Bakman, talented local mixologist Casey Wallin, social media star Elsie Eats, James Beard award-winning chef Todd English (Olives and Figs, Boston), Indian brothers and partners Arjun and Nakul Mahendro (Badmaash modern Indian restaurant, LA) and Chopped Grill Masters contestant Stan Hays, co-founder of Operation BBQ Relief, the nonprofit that cooks meals for communities that have suffered natural disasters. Except for Wallin, who will be slinging cool cocktails (wine and beer are also available), the chefs will prepare their signature dishes as well as a few originals, some of which may make use of local hot sauce homeboy Jacob Cutino’s creative sauces. Cutino will be there too, talking hot sauce.

DJ Irie, resident DJ for the Miami Heat, will spin vinyl, and there will be tattoo artists, cigar rollers, spirit samples and photo booths to keep the crowd amused between bites. Imagine noshing on the likes of truffle-fontina pizzetta, seared Wagyu with foie gras espuma, Indian goan pork sliders and NY bagels, lox and caviar.

As May puts it, “It will be a coterie of ne’er-do-wells who show up and bring the circus to town.” Tickets are available through Eventbrite: $100, Lawn Party $200, VIP $1,000, Big Boy. Proceeds benefit Operation BBQ Relief. The event can safely hold about 350 people in Ocotillo’s expansive outdoor space. Don’t dilly-dally if you’re interested.

Meet The 10 Best Mexican Chefs in The United States Right Now

We asked the country's foremost expert on Mexican food to tell us about the innovators driving the cuisine forward in the United States today.

You don&apost just sit down with Bill Esparza for a quick chat—talking to America&aposs most knowledgeable writer on the subject of Mexican food is something that can stretch out into hours, sometimes a whole day. He is a man who always seems to have a lot on his mind, and not just about food, but the politics of the stuff, too𠅎verything, really, that we talk about, when we talk about food in America today. Its origins, the evolution, the contribution that immigrants have made and continue to make, the concepts of cultural appropriation, the various people caught in shameless acts of Columbusing—it&aposs typically a lot at once, but it&aposs always exhilarating, and you&aposre always left wanting more.

It&aposs not like he can&apost talk about anything else𠅎sparza had another, fascinating life in the music business, before he decided to delve into food blogging. He eventually worked his way up to become the go-to on the subject not only of Mexican food, but of all types of Latin American cooking, in a city that&aposs positively drowning in the stuff. After years of covering the scene for everyone and anyone, after hosting juried taco festivals and making countless media appearances, Esparza, probably one of very few people who could annoy Rick Bayless enough to get blocked by him on Twitter, has finally put out his first book.

The subject, you might have already guessed. Called "L.A. Mexicano: Recipes, People & Places," the richly visual tome is a love letter to the heritage, present and continued evolution of Mexican cooking in Los Angeles. On a recent morning, I managed to track him down to ask him a question that I&aposm guessing he&aposs only too happy to answer: Who are the best, most interesting, most innovative Mexican chefs, working in America right now? Whom do we go to, to taste and see the future of Mexican food in the United States? After about an hour and a half, we got something approximating a list. Ready? Let&aposs take a ride.

Wes Avila Los Angeles
"Wes is the liberator of the modern Mexican taco," says Esparza of one of the country&aposs most innovative taqueros still working out of a truck. (Avila will soon open his first brick-and-mortar, in LA&aposs Arts District.) "He&aposs created a whole new style. which is hard on such a simple canvas as a tortilla. Other people had used tweezers on tacos before, but never to create something so delicious, so interesting. His style is fully formed, everyone else is in development. Avila took a short time to develop his own unique style. How many people have done that?"

Carlos Salgado Costa Mesa, Calif.
There&aposs a reason why Taco Maria, a snug, tasting-menu focused joint roughly an hour from most places in Los Angeles took the number five spot on Los Angeles Times food critic Jonathan Gold&aposs 101 Best Restaurants list, just out this week—Salgado is just that good. An Orange County native, he first blipped on the radar of SoCal diners after launching a taco truck back in 2011, his (to most eyes) illogical follow-up to decade or more of toiling in various Michelin-starred (Coi, Commis) kitchens up in the Bay Area. The truck begat the sleek little fine-dining spot where you find him today, and while you can still get tacos here, it&aposs really all about the four-course prix-fixe menu of what Salgado likes to refer to as Chicano Cuisine.

Enrique Olvera New York
In a city where certain people who&aposve figured out how to get diners to pay upwards of $10 per pretty basic taco are still held up as examples of how Mexican cooking has so greatly improved (it&aposs still really not great), let&aposs just call it a minor miracle that one of Mexico City&aposs top chefs was able to airlift in, open, and sustain not one, but two restaurants—the dreamy, very fine Cosme first, the more casual, but no less chic Atla, second. A true trendsetter, Olvera&aposs Mexico City restaurant, Pujol, was sending shockwaves around Mexico and the cooking world at a time when New Yorkers were still wrapping their heads around the guacamole at Dos Caminos.

Carlos Gaytan Chicago
Arriving in the Windy City at age 20 and working his way up from nowhere, Gaytan opened Mexique in 2008, becoming the first Mexican chef to ever go home with their own Michelin star, back in 2013. In true Midwest style, he&aposs still at it, applying classic technique to Mexican flavors both familiar and unfamiliar—it&aposs fine dining, but in a cozy spot just far enough from the heavily-touristed downtown and the so-hot-right-now dining scene to the west, that almost it feels like the terrific neighborhood joint every American neighborhood deserves.

Ricardo Diaz Whittier, Calif.
A pioneer of what Esparza refers to as Alta California cuisine, Diaz helped make the old-school taco de guisado a Los Angeles hipster must-have (Guisados), he made the Mexican torta a thing you go to the deli for, just like you would an Italian sub (Cook&aposs Torta&aposs), and he started turned an old-school mariscos joint in a quiet suburb into a banging Mexican gastropub of sorts (Bizarra Capital). "He introduced the notion that Mexican American cuisine could be contemporary, and not just something that you&aposve brought back from Mexico," says Esparza. "He took the Mexican-American voice, and the way we eat, into a restaurant."

Gabriela Cámara San Francisco
Every food tourist that makes their way to Mexico City either goes to Contramar or is, at the very least told to go to Contramar, Cámara&aposs famed, upscale casual seafood spot in the Roma Norte neighborhood—what many of them might not know is that they could also just go to San Francisco, where she&aposs run one of the country&aposs top Mexican restaurants, Cála, since 2015. A celebration of seafood, just like Contramar, things are perhaps even more elevated, more daring, more modern here—not that you&aposve got to sit down for the full treatment there&aposs a taco window out in the alley, too.

Ray Garcia Los Angeles
A native Angeleno, Garcia&aposs Broken Spanish𠅊nd its much-lauded elevations of humble staples like the chicharron—is a fine-dining star of the nascent Alta California cuisine opening a modern Mexican restaurant in downtown Los Angeles was quite the scene change for Garcia, who previously helmed a very different restaurant altogether at a hotel in Santa Monica. His leap into the future appears to have paid off there&aposs even a casual spin-off, the daring (some might say slightly tweaked) B.S. Taqueria, a few blocks away.

Diego Hernandez Los Angeles
Another top chef from south of the border, this time just south of it, Hernandez became world-famous for his bold, tasting-menu restaurant𠅌orazón de Tierra—located on a beautiful piece of lan in the beautiful Valle de Guadalupe wine region, just an hour or so from San Diego. After landing a spot on the Latin America&aposs 50 Best Restaurants list, Hernandez is now bringing his ultra-modern style to a particularly upmarket patch of Los Angeles. The going hasn&apost been smooth, but there&aposs promise. :A bumpy start in Los Angeles shouldn&apost take away from his accomplishment, anymore than any other chef that&aposs had challenges, which is most of them," says Esparza. "Hernandez is still a badass, great chef and I have no doubt he&aposll figure things out."

Eduardo Ruiz Los Angeles
Known best as the guy who got people to drive from all over Southern California to the working-class suburb of Bell to eat dinner—Ruiz&apos Pan-Latin Corazon y Miel was a smash hit, in its time—he&aposs now working with others on two very different concepts, Chica&aposs Tacos in Downtown Los Angeles, and on the menu at Public Beer & Wine, a very Long Beach-y spot in Long Beach, but probably one of the few craft beer-crazed bars where you can order proper, slow-cooked barbacoa.

Silvana Salcido Esparza Phoenix
Almost a household name in the Valley of the Sun at this point, the self-described creator of comida chingona (for the sake of politeness, let&aposs just say that means something like &aposbad-ass food&apos) first reeled in Phoenicians with her homey, familiar cooking at Barrio Café, followed by subsequent spin-offs—now, she&aposs kicked things into high-gear with the recently-opened Barrio Café Gran Reserva, a home for thoroughly modern Mexican cooking. Once again, Phoenix is in love.

We Asked 5 Celebrity Chefs To Share Their Ultimate Chocolate Chip Cookie Recipe

You'd think there would only be a few ways to bake chocolate chip cookies&mdashbut ask five celebrity chefs, and you'll get five totally different answers. No, really:

For Iron Chef and restaurateur Geoffrey Zakarian, he had his two daughters (Madeline and Anna) do the work, sharing their secret ingredient: brown sugar. For Restaurateur and owner of Millie Peartree Catering Millie Peartree, she goes for quick-cooking oats to get a chewier consistency, while four-time James Beard Award-winning chef Andrew Zimmern uses corn syrup, sugar, and brown sugar to create a crispy cookie. Meanwhile, executive chef and restaurateur Judy Joo aspires for the gigantic Levain-style cookies by making gooey-cakey cookies. Finally, Former Man v. Food host and chef Adam Richman doesn't mess around with classics and makes the recipe straight off the Toll House cookie bag&mdashno, really.

Geoffrey Zakarian

Geoffrey invited two very special sous chefs for his cookies: his daughters! "Madeline's the baker in the family," Anna said as Madeline manned the KitchenAid. Their favorite chocolate chip cookie includes brown sugar and white sugar, which yields a crispy-chewy cookie.

"The real secret to a good chocolate chip to have that nice balance is the mixture of white sugar and brown sugar," Zakarian explained. "The brown sugar has an ingredient in it that makes it nice and soft, it's called molasses."

Donate to Geoffrey's charity of choice, City Harvest.

Judy Joo

Chef Judy loves Levain-style gigantic chocolate chip cookies&mdashin fact, she said it's the only food she lines up for. "It's because they're the perfect combination of gooey versus cakey and they're really big," Judy said. (We at Delish can attest that Levain-style cookies are indeed one of the few foods worth lining up for.)

The secret to making this famous cookie? Cold, cubed butter and a mixture of cake flour with regular flour. "The cake flour makes it nice and soft, and is a bit more tender&mdashbut you need the regular flour for the protein content so it has a structure," Judy continued. For the finishing touch to her cookies, she adds a mix of semi-sweet and bitter-sweet chocolate and a handful of walnuts. The end result are gigantic near-baseball sized cookies with a melty, soft interior.

Donate to Judy's charity of choice, the Tory Burch Foundation.

Millie Peartree

Chef Millie is all about the oatmeal chocolate chip cookie. Quick-cooking oats are her secret weapon to the chewiest cookie in the bunch. "I like oatmeal," Millie said: "But I wanted to combine oatmeal cookies and chocolate chip cookies."

Speaking of chocolate: Millie doesn't mess around with it. "It's very important, in my opinion to use baker's chocolate versus chocolate chips only cause they have stabilizers in it. When we eat chocolate chunk cookies we want to have a good bite of chocolate in every nook and cranny of the cookie." The final product? A chonky, warm cookie that won't last a minute in your house.

Donate to Millie's fundraiser, Full Heart Full Bellies.

Andrew Zimmern

Andrew has a few recipes he could share, but he chose his family's favorite recipe: a crunchy, chewy, caramelized cookie. "This is the recipe that I make&mdashnot for me&mdashbut for my family because it's the one they love especially my son," Andrew said. "I tend to get really crafty and oblique with chocolate chip cookies, but this recipe is tried and true."

To get the crisp cookie his family loves, he adds sugar, brown sugar, and corn syrup. When the different sweeteners melt and caramelize, it adds layers of crispness. "The corn syrup makes sure there's chewiness in there."

Andrew finishes the cookies off with bitter-sweet chocolate (but highly recommends taking your favorite chocolate bar and breaking it off into your dough) and pecans. "I love 'em. Sorry, walnut people," Andrew joked.

Adam Richman

Adam Richman is a no-nonsense cook. He is so no-nonsense, in fact, he goes straight for the recipe off of the Toll House chocolate chip bag. "The truth of the matter is I don't have my own recipe, I always used the one on the back of the Toll House box," Adam said. That doesn't mean he makes the cookies according to the instructions though&mdashhe takes half the dough and makes a massive pizookie (yes, a pizza-cookie).

With Adam's recipe you get the best of both cookie worlds: individual cookies for us greedy monsters who refuse to share and a large skillet cookie topped with ice cream and chocolate when we're feeling generous.

Donate to Adam's charity of choice, No Kid Hungry.


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