Not exact matches
The new dining experience will feature full - service tableside dining with seasonal menus developed by a
local executive
chefs at each location.
Luria ran down a list of
at least five events Tucson Originals is participating in this October — from fundraisers for the
local zoo and the Heart Association to a guest -
chef dinner.
Homegrown talent and younger international
chefs, some of whom trained
at the star
chefs» institutions, have begun to experiment with
local and global influences.
Chef Michael will continue to expand the menu with
local flair
at the contemporary, yet elegant restaurant, situated in the picturesque Vermont town.
I'm currently on a professional
chef's diploma
at my
local college in Essex, the course is vocational and I train in both the cooking side of the industry and as a waitress.
After a fab morning
at the farm, we were all getting peckish, and we weren't disappointed by what was awaiting in a barn: we had our own
local chef doing a cooking demonstration for us: Sussex Smokey Scotch Eggs and Vanilla Crème Brûlée.
Local executive
chef Michael Pillarella of the Wianno Club in Osterville led the effort to bring the American Culinary Federation back to Cape Cod after winning the 2017 Northeast Region Chef of the Year title at the federation's competition in February in New Rochelle, New York, the statement s
chef Michael Pillarella of the Wianno Club in Osterville led the effort to bring the American Culinary Federation back to Cape Cod after winning the 2017 Northeast Region
Chef of the Year title at the federation's competition in February in New Rochelle, New York, the statement s
Chef of the Year title
at the federation's competition in February in New Rochelle, New York, the statement says.
Attend workshops about Good Food Is Good Medicine, reducing food waste and more; shop for
local foods
at the Good Food Marketplace; watch celebrity
chef demonstrations with Sarah Grueneberg, Rick Bayless, Ina Pinkney and others; participate in micro workshops and have your backyard soil tested on the Organic Valley Good Food Commons; connect kids to food with the Purple Asparagus Kids» Corner and Scavenger Hunt; eat
at the Good Food Court; and much more.
Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The
Chef's Collaborative — creative recipes from a number of
chefs celebrating
local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This
At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beerone
At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top -
Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks
at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beerone
at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness
«We believe AquaKnox is patronized by
locals and visitors because we work exceptionally hard to provide an incomparable dining experience,» said Steve Aguglia, executive
chef at AquaKnox.
The team
at The Rieger also has prepared a lot of dishes with bison in the last year, working with
local / regional purveyors such as KC Buffalo in Belton, Mo., and
Chef Hanna is thrilled with how well it's been received.
Like his team
at Faire,
chef Zanini makes it a priority to utilize as many of the
local ingredients indigenous to NC as they can while incorporating a distinct flair with each plate.
Most recently as Executive
Chef of Westin Bonaventure, Joseph brings a focus in creating modern menus, sourcing
local ingredients, and southern California - style cooking to the food and beverage programs
at Sheraton Los Angeles San Gabriel, set to open in January 2018.
- Christine D'Orta, lead mixologist, Ninety Acres
at Natirar (Somerset County, N.J.) «I think we will continue to see
chef - driven restaurants thrive with the increasing emphasis on ever - changing ingredients and use of
local products.
Featuring acclaimed
Chef Danny Abbruzzese
at the helm, our kitchen has created lunch and dinner menus using
local, sustainable ingredients wherever possible.
Working
at restaurants throughout Hawaii, Chicago, Beverly Hills — and as executive
chef of Sensi in Bellagio — he has become a staunch advocate of
local agriculture and sustainably produced proteins.
Hard Rock gives
chefs at their cafes the freedom to create a unique
Local Legendary Burger that captures the local flavors of their city and is only available at that cafe location... until
Local Legendary Burger that captures the
local flavors of their city and is only available at that cafe location... until
local flavors of their city and is only available
at that cafe location... until now!
I've been teaching 5 yoga classes a week, I picked up 10 - day private
chef gig, I've got a show
at a
local brewery with my band tonight and I'm hosting a dance party tomorrow night.
Sonoma Wine Country Weekend Reveals Renowned
Chefs Set to Dish Up Locally - Inspired Delights at Taste of Sonoma Sonoma Wine Country Weekend, presented by Visa Signature ®, is thrilled to announce the acclaimed local chefs who will be showcasing the regions best flavors at the Taste of Sonoma festiv
Chefs Set to Dish Up Locally - Inspired Delights
at Taste of Sonoma Sonoma Wine Country Weekend, presented by Visa Signature ®, is thrilled to announce the acclaimed
local chefs who will be showcasing the regions best flavors at the Taste of Sonoma festiv
chefs who will be showcasing the regions best flavors
at the Taste of Sonoma festival...
We met with a group of about 20
local food bloggers
at The Border Grill in downtown L.A. for an avocado challenge and avocado - centric meal dreamed up by the two
chefs.
Spanish tapas gets the California treatment
at this venture from
chef Ryan Pollnow and
local cocktail wizards The Bon Vivants.
Next,
Chef Mark Tarbell shows Chuck how to forage for
local cactus for delicious vegetarian tacos
at his restaurant, Tarbell's.
Hari Pulapaka,
chef and owner of Cress Restaurant in DeLand, Florida, scored a spot
at a
local community garden to sprout his organic produce for vitamin - packed salads like this one.
Now back under
local ownership, Windsor Court is again the finest, best - run hotel in the Crescent City, and young
chef Drew Dzerjak has really elevated the level of fine dining in the Big Easy
at the enchanting Grill Room.
«The biggest impact we have had on the children is by incorporating salad bars into our menus to increase access to fresh vegetables, many from
local farms,» said
Chef Tim during his time
at New Haven.
Ton Mulgrew, BBC Cook of the Year and
chef at Ravenscliffe High School, which provides a predominantly vegetarian menu, said: «This is a great opportunity for all school
chefs to showcase their skills — for example, writing their own menus for their students and schools, and having the flexibility to use only the best quality and
local produce when designing menus.»
Visitors can also grab a meaty burger to go along with their brew
at local eateries including 1909, with their famous 1909 Burger or Bison Burger made with a free - range patty, smoked applewood bacon, horseradish havarti, red onion, tomato, wild baby arugula, and garlic aioli; Cork Fire Kitchen's
Chef's Grilled Burger with tomato, lettuce, pickles, onions, mayonnaise, choice of aged cheddar, swiss, or pepper jack cheese; Creekside Grille
at Wilson Creek Winery serving the Creekside Burger made with natural ground chuck, lettuce, onion, cabernet vinegar pickles, fiscalini white cheddar, and house thousand island on a brioche bun; Crush & Brew, offering three varieties of sliders and full - size burgers (paired with must - indulge French fries) including the Crush Burger with red onion marmalade, brie, and Canadian bacon; E.A.T. Marketplace, serving burgers on Fridays including the EAT Burger made with grass - fed California beef, organic farm greens, fontina cheese, organic salad greens, and house pesto aioli; and the Tilted Kilt Pub & Eatery, serving up The Double D Burger, made with two deep - fried patties, applewood smoked bacon, cheddar cheese, Lilt Burner mayo, lettuce, and tomato.
Cooking classes, offered by award - winning
local chefs, will showcase the region's bounty in new (and delicious) ways or sample the farm - to - table menus
at local restaurants throughout the region.
Sustainable Food Advocates
Chef Leah di Bernardo and Don Webber to Present on Value of
Local Agriculture
at Upcoming Conference
Find Bunker brews on tap
at Portland restaurants Sonny's and
Local 188 —
chef / owner Jay Villani also founded Bunker.
ONAMIA, Minn. — Most know him as the executive
chef at The Launch Bar and Grill at Eddy's Resort, but local Chef Adam Murphy is also known as «Chef Par Excellence» after receiving top honors at the Taste of Elegance event — a cooking competition for the best chefs in Minnesota to show off their pork cooking ski
chef at The Launch Bar and Grill
at Eddy's Resort, but
local Chef Adam Murphy is also known as «Chef Par Excellence» after receiving top honors at the Taste of Elegance event — a cooking competition for the best chefs in Minnesota to show off their pork cooking ski
Chef Adam Murphy is also known as «
Chef Par Excellence» after receiving top honors at the Taste of Elegance event — a cooking competition for the best chefs in Minnesota to show off their pork cooking ski
Chef Par Excellence» after receiving top honors
at the Taste of Elegance event — a cooking competition for the best
chefs in Minnesota to show off their pork cooking skills.
Alan White, Executive
Chef at The Grand Brighton's seafood restaurant and bar, GB1, discusses their initiatives to champion sustainability and support the
local fishing industry.
Local Chef Adam Murphy Receives Top Honors
at «Taste of Elegance» Culinary Competition The Launch Bar and Grill
Chef will Represent Minnesota
at National Pork Summit
Cannelle et Vanille Cookie + Kate Dagmar's Kitchen Darjeeling Dreams David Lebovitz delicious: days Det Gröna Skafferiet (se) Dolly and Oatmeal Ein klitzeklein (es) Blog (de) Fanni & Kaneli (fi) Faring Well Farm On Plate Food Bandits (nl / en) Food Loves Writing Foolproof Living Fork and Flower From My Dining Table Flourishing Foodie Food52 Gather & Feast Gluten - Free Girl and the
Chef Green Kitchen Stories Happyolks Herriott Grace Hortus Cuisine i am a food blog Joy the Baker KRAUTKOPF The Kitchn Lady and Pups La Tartine Gourmande lean + meadow Life Love Food Little Upside Down Cake Linda Lomelino
at Amelia (se)(archives)
Local Milk London Bakes Love and Lemons Made by Mary (se / en) Manger My Darling Lemon Thyme my name is yeh My New Roots Nordic Food Lab Not Without Salt Oh, Ladycakes Orangette Our Food Stories Piroggi Princess Tofu Reclaiming Provincial Renée Kemps Roost Scandi Home seven spoons smitten kitchen Sprouted Kitchen Sunday Suppers Suvi sur le vif Tartelette The Bojon Gourmet the dailys The Fauxmartha The First Mess The Gouda Life The Little Red House The Tart Tart The Year In Food The Vanilla Bean Blog Top with Cinnamon Turntable Kitchen Two Loves Studio Two Red Bowls Two Tarts Vanelja (fi / en) Vatsasekaisin Kilinkolin (fi) Vegetarian Ventures What Katie Ate What Should I Eat For Breakfast Today?
Chef Rick Bayless delivered a keynote address about his culinary career and his dedication to
local sourcing
at the Good Food Forum, which kicked off the Frontera 30th Anniversary Celebration
at The Art Institute of Chicago April 30.
Similar to dining
at a
chef's table, diners will be able to connect with the
local and global inspiration and experience behind every dish, in an upscale, casually elegant atmosphere.
Chefs Wook and Tom look
at the new American Culinary Federation predictions for trends in 2012, focused on children's food in restaurants and in keeping it
local at all costs.
Mama T didn't tell the tasters
at the market (over 600 people) that her recipe was vegan, and her awesome recipe beat out two pretty famous
local chefs and their meat - based recipes
at the event!
The fourth annual Farm & Table
Chefs Taste Challenge, September 7, is a fun, fresh take on a food competition aimed
at broadening awareness for the use of
local, sustainable ingredients in preparing food.
Under the creative guidance of
Chef de Cuisine, Ilde Ferrer, the culinary approach
at Essensia follows the hotel's «inspired by nature» philosophy and reflects
Chef Ferrer's passion in creating the most flavorful cuisine by letting the best
local ingredients and nature itself speak through culinary artistry.
Even with the benediction of
local food heroes like Alice Waters and
chef Paul Bertolli, the rustic country bread and French - accented pastries that had been so popular
at Bay Area farmers» markets weren't moving the needle in the un-renovated bakery they'd taken over in 2002.
By booking the two - night Gastronomic Destination package, gourmet lovers will enjoy
local delicacy tastings, a
chef - guided tour of Barcelona's most famous food market and Michelin - starred cuisine
at the hotel, where they can stay in a luxurious Deluxe room.
Penner - Ash Wine Cellars has also created a robust menu of all - inclusive private dining and wine tasting experiences for businesses and social groups
at multiple levels, including lunches and dinners that work with
local chefs and catering companies.
A stay
at Wyoming's luxurious and intimate Brooks Lake Lodge includes fresh, seasonal and
local fare prepared by
chefs to tempt guest palates and served in the historic guest ranch's rustic dining room.
At the intimate charcuterie bar Worst,
chef Kees Elfring showcases Europe's finest small - scale meat curers, including legendary Girardeau from the Loire Valley and de Pasteibakkerij, a
local producer of pâtés and blood sausage.
At both, meat isn't off the table entirely (though it didn't make it onto ours), but the
chef just knows what to shine a spotlight on:
local produce.
In providing a glimpse into the restaurant's near - term future,
Chef Bryant noted, «Our short - term goals are to become a household name for a great dining experience, tear down the «hotel restaurant» perception because nothing we do
at Saltbox is standard hotel food, continue to grow our relationships with
local farmers, and help promote the
local economy.
Chef Sells has quickly become an active member of the
local community, and when he's not behind the scenes in the kitchen
at Harbor View, he can be found leading cooking demonstrations around the island.
To prepare for the dinners, each Saturday morning after the resort's Executive
Chef Rick Gonzales has finished his rounds
at the vegetable farm and confirmed the day's availability of fresh produce with the
local suppliers, he will devise a four - course dinner menu which will be written on the chalkboard
at the upper level of the Farm2Fork restaurant.
Learn, Feast and Enjoy
at the «Meet the Farmer» Lunch Series Meet the farmer, learn about key
local ingredients from the actual growers and learn how to prepare a dish by
Chef Matt Bolton.