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CTV News
7 days ago
- Health
- CTV News
Baskets for a cause: Kumar Classic Tournament hits 12-year milestone
It's been over a decade since Jay Kumar passed away after battling an aggressive brain tumour, and he's still being remembered. CTV'S Hannah Schmidt reports.
Forbes
12-06-2025
- Entertainment
- Forbes
25 Creative Lobster Dishes To Enjoy In Honor Of National Lobster Day
National Lobster Day is celebrated on June 15. While steamed lobster on a plate is always appealing – isn't this holiday a great opportunity to kick the creativity up a notch? Restaurants nationwide are giving lobster the special treatment, as it so richly deserves. Spicy, fried, or with pasta – there's endless creative and delicious ways to enjoy the most luxurious of crustaceans as you never have before. Seared Lobster Tails With a Cashew, Fennel Glaze, and Palak Sauce at LORE Brooklyn. Delicate lobster is bursting with a blend of unexpected flavors that pair beautifully. 'This juicy lobster tail dish is seared with ginger and garlic for a bold kick, glazed with a creamy coconut sauce infused with fennel and smoked paprika. Served over sautéed spinach and mint, it's a mix of comfort, insane flavors, and fullness in every bite,' said Chef Jay Kumar, owner and chef of LORE Brooklyn. Lobster Knuckles "Escargot Style" at Breva Brighton Beach in Brooklyn, New York. At Breva Brighton Beach, a decadent twist on a French classic, this dish swaps snails for succulent lobster knuckles, prepared in a rich, Pernod-infused butter sauce and served with warm country bread. 'As we're just steps from the ocean, we wanted to create something that reflects where we are,' said Chef Travis McGinty. 'The lobster knuckles 'escargot-style' nods to a classic French technique, but swaps in local lobster, which feels true to our cooking and our style. It's a new dish on the menu, but it has quickly become a local favorite." Maine Lobster Pot Pie at Bourbon Steak DC. The Maine Lobster Pot Pie, with baby leeks, black trumpets, lobster dumplings is found at Bourbon Steak. A decadent twist on the classic pot pie, this signature dish features sweet, tender Maine lobster, earthy black trumpet mushrooms, and delicate lobster dumplings, all wrapped in a flaky golden crust and finished with a velvety lobster bisque. 'Bourbon Steak was born here in DC, and it's been incredible to see the Lobster Pot Pie become a hallmark of the MINA experience nationwide. It's one of those dishes that stops people in their tracks. When the crust cracks and that lobster bisque starts pouring in, there's this collective hush at the table. No matter where it's served, it delivers effortless indulgence and that unmistakable wow factor," said Quentin Welch, Executive Chef, Bourbon Steak DC. Lobster BLT at Sailor's Choice, Hudson Yards in New York City. At Sailor's Choice, Hudson Yards in New York City, the Lobster BLT is a a perfect union of crisp Applewood-smoked bacon, peak-season heirloom tomatoes, crunchy lettuce, and sweet, poached Maine lobster. Served on a griddled bun and finished with a bright tarragon aioli, it's both familiar and indulgent. Kerry Heffernan, Culinary Director at Sailor's Choice says: 'We created the Lobster BLT as the ultimate mash-up — the soul of a classic BLT meets the lobster roll we've been perfecting for over a decade at Grand Banks. We use heirloom tomatoes at their sun-ripened best, Nodine's incredible smoked bacon, and our signature lobster roll base. It's everything we love about coastal summer days, packed into one killer bite.' Lobster Rolls at Cathedrale. At Cathedrale in New York City and Las Vegas, this dish featuring sweet Maine lobster is dressed in Calabrian chile mayo for a subtle kick, topped with fresh chives, and served on housemade Pain au Lait buns. 'We treat high quality ingredients like sweet Maine lobster, simply dressed and kicked up a notch with Calabrian chile-spiked mayo to offer the best of a Connecticut-style, lightly dressed and married with the just-warm-enough, buttery house-made pain au lait bun, to offer the decadence of a Maine-style roll all wrapped into one,' said Chef Jason Hall. Chicken Fried Lobster at Phil's Steak House, located inside Treasure Island Hotel in Las Vegas. At Phil's Steak House, located inside Treasure Island Hotel in Las Vegas, the chicken fried lobster dish includes chicken fried lobster served with truffle aioli and charred lemon. 'At Phil's Steak House, we enjoy putting a unique spin on classic flavors, and our Chicken Fried Lobster is a perfect example. Crispy, golden-fried chicken meets rich, buttery lobster in a dish that's pure comfort with a touch of luxury," said Chef Shaun Muldoon. Lobster en Croûte at Carversteak at Resorts World in Las Vegas. A two-pound Maine lobster wrapped in puff pastry, lobster-cognac cream at Carversteak at Resorts World in Las Vegas. 'En Croûte means baked in pastry or crust. The lobster en croûte is a dish that was created with two inspirations in mind. Having a heavy French culinary background, I took one of my favorite classic dishes known as Lobster Thermidor and combined it with one of my favorite childhood dishes, Pot Pie," said Carversteak Executive Chef Daniel Ontiveros. Lobster Roll Éclair at Bar Collins at Loews Miami Beach Hotel. At Bar Collins at Loews Miami Beach Hotel, twist on the traditional lobster roll, made in bite size, savory éclair form with Maine lobster, creamy mayonnaise, vanilla bean and diced apple, garnished with fresh ginger gelee and tarragon. Loews Miami Beach Hotel's Executive Chef Christopher Aguirre says, 'This dish keeps the soul of a classic lobster roll - creamy mayo, butter, celery and Maine lobster, but reimagines it with a light éclair in place of the bun. Fresh vanilla bean in the mayo adds a floral sweetness that complements the lobster, while diced apple brings crunch and brightness. A citrus-ginger gel and fresh tarragon finish it with bold pops of flavor.' Lobster Roll at Benny's on the Beach in Lake Worth Beach, Florida. At Benny's on the Beach in Lake Worth Beach, Florida, they've been serving Maine lobster rolls for nearly 40 years at its landmark location perched above the Atlantic Ocean on the Lake Worth Pier. 'While we serve up both warm and cool temp versions at Benny's, our warm lobster roll on a split-top brioche roll complete with house made garlic butter is by far a best selling menu item, despite our warm climate year round. I attribute this to our house made tomato relish, an unexpected ingredient on our warm roll which most guests are surprised by, but end up falling in love with,' said Dylan Lipton, Co-Owner, Benny's on the Beach. Loaded Lobster Grilled Cheese at Floridays Woodfire Grill & Bar in Anna Maria Island, ... More Florida. At Floridays Woodfire Grill & Bar in Anna Maria Island, Florida, this restaurant is a fun experience, with seafood dishes inspired by Florida's Gulf Coast and quirky decor. 'Continuously one of our best selling items, Floridays' Loaded Lobster Grilled Cheese is an elevated take on a casual favorite. We're serious about the 'loaded' part, so our version features a generous portion of cold water lobster meat nestled in between golden grilled sourdough, with butter, cheddar, swiss cheeses and topped with applewood smoked bacon,' said Executive Chef Ken Gilcrest, Floridays Woodfire Grill & Bar. Mezzelune Di Aragosta at Serena Pastificio (locations in Atlanta & Boca Raton). At Serena Pastificio (locations in Atlanta & Boca Raton), lobster, ricotta and mozzarella filling, lobster meat, lobster tomato jus, confit heirloom tomato, charred cippolini, chive. 'Similar to a ravioli, our mezzelune pasta, which is house made, is stuffed with a delightful combination of lobster and cheese. It is rich, fresh and full of flavor,' said Stephane Buliard, VP of Operations. Lobster & Smoked Bacon Mac 'N Cheese at Halls Chophouse in Greenville, South Carolina,. At Halls Chophouse in Greenville, South Carolina, a signature lobster mac & cheese made with the house mornay sauce, al dente Cavatappi pasta and lobster claw meat. A white cheddar blend is melted over top before being finished with buttered parmesan bread crumbs and parsley. Lobster Tortellini with Red Curry at Repeal 33 in Savannah, Georgia. At Repeal 33 in Savannah, Georgia, this dish is made with red curry butter sauce, carrots roasted in coconut oil, and pomegranate seeds, with fried shallots. Executive Chef Greg Garrison says: 'The tortellini is made with a classic, French-style lobster filling. As we were testing the dish, we really liked the combination of red curry and, ultimately, we ended up adding more and more. It is among our most bold and flavorful dishes and one of the most popular. It's now a mainstay on the menu.' Spiny Lobster at Four Flamingos, A Richard Blais Key West Kitchen. At Four Flamingos, A Richard Blais Key West Kitchen, the Spiny Lobster entrée is served as two lobster tails split with Jamaican curry and drawn butter, with a side of yucca fries. Leo Minelli, Executive Chef: 'Sourced from the warm Caribbean waters, our Spiny Lobster tails are meaty, sweet and irresistibly tender. The vibrant Jamaican curry adds a bold and aromatic kick, beautifully balancing the lobster's natural sweetness. On the side, we serve crispy yucca fries which are crunchy on the outside and fluffy on the inside, delivering an earthy, nutty contrast that perfectly complements the dish's tropical essence. The Spiny Lobster is a true celebration of the islands: juicy seafood, lively spices and comforting flavors that provide a little slice of paradise.' Lobster Chirashi Don at Sake No Hana in New York City. At Sake No Hana in New York City, from the all-night bar menu, this dish offers seasoned sushi rice topped with fresh lobster and adornments like yuzu and kizami nori for a perfect cocktail accompaniment. Longevity Noodles at The Fulton at Pier 17 at The Seaport in New York City. At The Fulton at Pier 17 at The Seaport in New York City, this dish is made with glazed Maine lobster, green chili and ginger. 'The vision for the Longevity Noodles is to celebrate the idea of sharing long, unbroken noodles as a symbol of health and good fortune. So we paired this tradition with the freshest Maine lobster, gently glazed to showcase its natural sweetness. The addition of green chili and ginger brings a vibrant heat and subtle warmth that balances the richness of the lobster, making each bite both comforting and exciting," said Chef Noah Poses. The Whole Chili Lobster at Chops Lobster Bar in Boca Raton. At Chops Lobster Bar in Boca Raton, the specialty Whole Chili Lobster is a unique lobster dish made with the 'Rolls Royce' of lobsters and served with spicy chili lobster sauce and grilled shishito peppers. Chef Schumann says: 'Chili Lobster is a bold and spicy interpretation of a classic poached lobster. The buttery decadent lobster is presented with grilled Shishito peppers that bring a lovely umami contrast and finished with a bright squeeze of lime. This dish is lovely to share as an appetizer or enjoy as a main course.' Lobster Ravioli at The Italiano in Scottsdale, Arizona. This gorgeous dish, featuring butter-poached Maine lobster and herb-whipped mascarpone, served with a cognac-infused lobster bisque demi, can be found at The Italiano in Scottsdale, Arizona. "Why travel to the Amalfi Coast when you have the most delicate and delicious lump lobster ravioli, made daily and to die for at The Italiano?' said Joey Maggiore, chef and co-founder of The Maggiore Group and Chef Joey Concepts. Spicy Whole Lobster at Tempe-based Filthy Animal. At Tempe-based Filthy Animal, this dish channels the wild, open-fire spirit of the restaurant. A whole lobster is served over creamy Tteokbokki mac and cheese, layered with fermented kimchi and sweet corn. 'One of our owners, actually threw out the idea of Tteokbokki in a random meeting, and it stuck with me. Later, when someone suggested lobster mac and cheese for a revamp, I knew that wasn't us. I stopped by the local Asian market, saw the Tteokbokki, and it all clicked bringing in those known flavors and old memories but making them ours. I leaned into the process, bringing in the Filthy Animal edge and letting the dish come together with our mother house sauce, Mala. This wasn't just about reworking a dish, it was about creating something bold, fun, and totally Filthy Animal," said Chef Rene Vargas, Executive Chef of Filthy Animal. Lobster Tagliatelle at Wren & Wolf in downtown Phoenix. At Wren & Wolf in downtown Phoenix, the Lobster Tagliatelle involves delicate ribbons of pasta that are bathed in a white wine and garlic sauce, crowned with half a Maine lobster, stuffed with a sumptuous blend of king crab and Spanish chorizo. 'We wanted a pasta dish that celebrated multiple cuisines—the brininess of Italian puttanesca, the satin glaze of French beurre montè and the American delight of crab-stuffed Maine lobster. The pasta is buttery with olive and garlic, accented by the texture and smoked paprika of Spanish chorizo. The best part is finishing it off by dragging the lobster and crab cake stuffing through the sauce for a truly mouthwatering bite," said Chef Kyle Bateman, Executive Sous Chef Wren & Wolf. Lobster Boil at The Boiling Crab. The Boiling Crab isn't just about boiling crab, you can boil all kinds of seafood, including delicious lobster. Choose your shellfish of choice, along with spice level and sauce preference. It's like an interactive lobster choose your adventure. 'At The Boiling Crab, every day is a good day for lobster, but today, we crack a few extra claws in its honor. On National Lobster Day, we celebrate the timeless joy of sharing seafood around the table, and there is no better place to do it than with us,' says David Nguyen, COO. Lobster Kale Caesar Chopt Creative Salad Co. is known for their creative salads. In fact, it's part of their name. But their collaboration with Hamptons-based LUNCH brought their summer salad arsenal to the next level with the Lobster Kale Caesar. Made of crisp kale and romaine topped with LUNCH's lobster salad and served with a toasted bun and lemon wedge, it's kind of if a Caesar went coastal and it can make any lunchtime feel a whole lot more fancy. This limited time offer will only be available on Thursdays throughout the month of June at five select NYC locations. Lobster & Shrimp Quesadilla at Friendly's Restaurants. A star of the new summer menu at Friendly's restaurants, this seafood-centric upgrade on the classic quesadilla is made with mixed cheese, lobster, and shrimp wrapped in flour tortillas, served with salsa, sour cream, of course, a side of fries. Athenian-Style Lobster Pasta at Estiatorio Milos at Hudson Yards. At Estiatorio Milos at Hudson Yards (as well as other locations), this is a signature Milos dish, made with Athenian-style lobster pasta tossed with pasta, and finished simply with herbs and olive oil. Chef Costas Spiliadis says: 'Our cuisine is not based on recipes but on ingredients that the land and sea can provide us with.'
India Gazette
11-05-2025
- Sport
- India Gazette
Indian men's and mixed 4x400m teams fail to qualify for World Athletics Relays 2025
Guangzhou [China], May 11 (ANI): The Indian men's team as well as the mixed 4x400m team failed to qualify for the finals in their respective events at the ongoing World Athletics Relays 2025 in Guangzhou, China on Saturday, according to Both teams finished fifth in their respective heats, missing out on a chance to secure early qualification for the World Athletics Championships 2025, set to be held in Tokyo this September. On the opening day, quotas were on offer to the top two teams in each heat in every relay event (except the 4x100m). The two teams also made the finals and will race for World Championships lane seeding and medals on Sunday. The Indian mixed team of Jay Kumar, Sneha Kolleri, Dharmveer Choudhary and Rupal clocked 3:16.85 in Heat 3. Great Britain & Northern Ireland (3:13.28) and South Africa (3:13.79) were the top two in the group. Overall, the Indian mixed team placed 15th among 21 teams. The United States posted a world-leading time of 3:11.37 in Heat 2 to clock the best time across heats. India's national record in the mixed 4x400m team event is 3:12.87s set at the National Inter-State Athletics Championships 2024 in Panchkula. The men's team of Santhosh Kumar Tamilarasan, Manu Thekkinalil Saji, Vishal Thennarasu Kayalvizhi and Mohit Kumar, meanwhile, recorded a time of 3:03.92 in Heat 4. France (3:00.30) and Kenya (3:00.88) secured qualification from the heat, while India finished 15th overall among all heats. South Africa topped the overall standings with a time of 3:00.00. India's national record in the men's 4x400m is 2:59.05, clocked at the World Athletics Championships 2023 in Budapest. While the Indian teams missed their first opportunity to qualify, they will have a second shot on Sunday. All non-finalists will compete in additional qualifying heats, with the top two from each of the three groups securing World Championships berths. In case they fail to secure Tokyo 25 spots from Guangzhou, India can also qualify based on their position in the top performance lists during the qualification window, which runs from February 25, 2024, to August 24, 2025. Only two teams from the top lists from each event will make the cut. Olympians Amoj Jacob and Subha Venkatesan, who are part of the Indian relay squad, did not feature on Saturday. (ANI)
News18
10-05-2025
- Sport
- News18
World Athletics Relays: Indian Men's, Mixed 4x400m Teams Miss Worlds Qualification Mark
Published By : PTI Last Updated: The Indian mixed 4x400m quartet of Jay Kumar, Sneha Kolleri, Dharamveer Choudhary and Rupal Chaudhary clocked 3 minutes, 16.85 seconds to finish fifth in the seven-team heat. The Indian men's and mixed 4x400m teams missed out on direct qualification for the Tokyo World Championships later this year, finishing fifth in their respective heats on the first day of the World Athletics Relays on Saturday. Both teams, however, will get another chance to make the cut for the World Championships (September 13-21) on the concluding day of the meet on Sunday. The Indian mixed 4x400m quartet of Jay Kumar, Sneha Kolleri, Dharamveer Choudhary and Rupal Chaudhary clocked 3 minutes, 16.85 seconds to finish fifth in the seven-team heat number 3 on a rain-affected track. Though it was the season's best for an Indian mixed 4x400m team, it was well below the national record of 3:12.87. The top two finishers in each of the three heats, plus the two teams which have fastest times from among the remaining qualify for the World Championships and World Athletics Relays final to be held on Sunday. Though they failed to qualify for the final, the Indians will have another chance on Sunday to make the cut for the Tokyo World Championships. The Indian quartet will be up against Botswana, Italy, Germany, Uganda and Canada in heat number 2. The top three finishing teams in each of the two heats on Sunday qualify for the World Championships. India fielded a fresh team in the men's 4x400m relay, having left out the athletes that competed in the 2023 World Championships and the 2024 Olympics. The quartet of Jay Kumar, Santhosh Kumar Tamilarasan, Thekkinalil Saji Manu, Thennarasu Kayalvizhi Vishal and Mohit Kumar clocked 3:03.92 to finish fifth among six teams in heat number 4. The Indians ran the season's best time but well below the national record of 2:59.05. They also will have another chance to make the cut for the Tokyo World Championships on Sunday. Women's 4x100m and 4x400m relay, men's 4x100m and 4x400m relay, as well as mixed 4x100m and 4x400m relay, are being competed in the World Relays. The mixed 4x100m relay is being contested on the global stage for the first time in Guangzhou. One team per national federation can compete in each event and a maximum of eight athletes can be entered for each event. India have fielded teams in men's 4x400m and mixed 4x400m relays. The top 14 teams in each of the men's and women's 4x100m and 4x400m, plus the mixed 4x400m relay, will secure their place at the World Championships in Tokyo. The remaining two places in each event will be awarded based on top lists during the qualification period (February 25, 2024 to August 24, 2025). The top eight teams competing in the final in each of the six events will be awarded prize money, ranging from USD 2000 to USD 40,000.
Hindustan Times
28-04-2025
- Sport
- Hindustan Times
Long road to revival for men's relay team
New Delhi: It was only a couple of seasons ago that the Indian men's 4x400m relay team made headlines with a blistering run at the 2023 Budapest World Athletics Championships. India set an Asian record (2:59.05) in the heats, running neck-and-neck with runners of powerhouse US, and finished a stunning fifth in the final (2:59.92). The team of Muhammed Anas Yahiya, Muhammed Ajmal, Amoj Jacob and Rajesh Ramesh extended their hot streak with gold at the Hangzhou Asian Games later that year. The Paris Olympics last year didn't turn out to be a happy hunting ground. A season's best of 3:00.58secs wasn't good enough to qualify for the final. Japan got back their Asian record in the final (2:58.33secs). The Athletics Federation of India (AFI) has since looked beyond the established quartet in search of fresh faces for the new Olympic cycle. At the World Athletics Relays in Guangzhou, China (May10-11) and at the upcoming Asian Championships in Gumi, South Korea (May 27-31), India will field a new and inexperienced side. Dharamveer Choudhary, Rince Joseph, Tushar Kanti, Jay Kumar, Mohit Kumar, TS Manu, Santhosh Kumar, Tamilarasan and TK Vishal are the members. Among them, only Santhosh Kumar was part of the Paris Olympics squad. While revamp is a welcome sign, the results at the just-concluded National Federation Senior Athletics Championships in Kochi wasn't heartening. None of the male 400m runners could breach the Asian qualification mark of 45.36secs. TK Vishal came first clocking 46.19secs, followed by Jay Kumar (46.33secs). Amoj, who was part of the Asian Games winning quartet, also ran but looked woefully out of form and didn't finish in the final. He has been drafted into the world relay squad, but only in the mixed squad. After such performances, AFI couldn't select anyone in the individual 400m for the Asian Championships. 'The relay team is being sent for both meets but it's a long way to go. The timings need to improve. There are some fresh faces and it might take some time to rebuild the team,' said an official. The world relays is the qualifying event for the world championships in September and it will be quite a task for the Indian team to secure a place for Tokyo (16 teams will qualify). Earlier this year, AFI was taken by surprise when some of the members from the established squad refused to train with the Jamaican coach Jason Dawson, under whom the team had taken impressive strides. AFI refused to budge and placed its faith on Dawson. The relay camp has been going on at the National Centre of Excellence, Thiruvananthapuram. The federation announced that only campers would be picked in the relay teams for international meets. 'There were some (athletes) who didn't want to train with the foreign coach because they felt the training was too harsh,' AFI spokesperson Adille Sumariwalla had said. 'Unless you do hard training, there is no way you can win medals at the Olympics. You have to run three races at the Olympics. We are very clear that those who want to join the camp are welcome. Others won't be part of relay teams,' he had said.
