Sunny Anderson Gets Personal in Cuisine Noir Magazine


Sunny Anderson, Food Network’s Cooking for Real

Oakland, CA ( – Returning with its second issue, the monthly online magazine Cuisine Noir is celebrating the return of Fall with inspiring stories, bizarre food choices, fresh recipes and a cultural approach to creating the best culinary experience.

During the month of October, readers will have the opportunity to see the personal side of Sunny Anderson, the host of the Food Network’s Cooking for Real. Andrew Zimmern from the Travel Channel’s Bizarre Foods with Andrew Zimmern shared his top 10 list for why culinary and travel go so well together and the country of Germany is discovered with an interesting look at its history with African-Americans and the reasons that so many call it home.

Atlanta’s Sweet Auburn Bistro is the feature of this month’s restaurant review while gourmet beer and African-American brewmaster, Garrett Oliver in New York gives wine enthusiasts several reasons to put down their goblet for a mug. Etiquette expert Tina Hayes provides tips on family dining while Chef Ouattara shares her CN Essential picks of must haves with readers.

Since re-launching in September, Cuisine Noir quickly became an international success once again. Its ability to showcase the talents of African-American culinary and wine professionals across the country has proven to be a publication that many have been waiting for. In addition, as an untapped niche, African-American foodies and wine enthusiasts now have a magazine that caters to their cultural tastes, interests and experiences.

The magazine is free to enjoy and can be viewed by visiting any time 24 hours a day. For additional information about the magazine or to request an interview with the publisher V. Sheree Williams, please contact Dionne Gardner at 510-922-9702 x 103.
About Cuisine Noir
As the first food and wine lifestyle magazine for African-Americans, Cuisine Noir is a unique and entertaining online publication that combines culinary traditions with new cultural experiences. The magazine delivers what readers are looking for which is more than where to find the next great meal. And most importantly, it is a culinary publication that compliments readers’ lifestyles and desire for a diverse culinary experience.

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