Sentences with phrase «local chefs run»

Not exact matches

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.

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.

Chef Chris Kiyuna and owners Karen Leibowitz and Anthony Myint run their own aquaponic green house in Oakland; source local, pasture - raised meats using a carbon - farming method to minimize Co2 impact; and bake their bread with kernza, a perennial wheat that helps restore the soil ecosystem.

For instance, the WINGS program structure (50K) includes Choice Time activities that run at regular hours for nine weeks at a stretch, which makes it easy for a local artist, chef, or athlete to visit and teach.

We learnt to make fresh pasta in the Vecchia Scuola Bolognese run by famous chef Alessandra Spisni (who was quick to point out that Bolognese is traditionally made with tagliatelle and most definitely not spaghetti), and we explored Bologna's ancient subterranean canals in a rubber dinghy and later joined the locals in gorging ourselves on aperitivo, where a little extra on your drinks bill gets you an unlimited snack buffet too.

The restaurant is run by celebrated Chef Hector Laguna who sources the freshest local produce from British Columbia and the Pacific Northwest.

Run by Sushi Chef Tatsuhiko Okaki, Oka Sushi is a favourite among guests and locals alike.

Run by talented local chefs Caroline Styne and Suzanne Goin, Tavern is a buzzing all - day dining food emporium set within a magnificent glass conservatory in West Hollywood.

The restaurants are run by French and Italian trained chefs, with a daily assortment of typical dishes of Mediterranean cuisine, as well local and international specialties.

Opened in February 2009, FIG Restaurant chef Ray Garcia is serving up inspired dishes that don't just include greens, they are aiming to run the gamut of green by including all of the buzzwords - local, organic, sustainable,

Opened in February 2009, FIG Restaurant chef Ray Garcia is serving up inspired dishes that don't just include greens, they are aiming to run the gamut of green by including all of the buzzwords - local, organic, sustainable, fresh - and really incorporating them into all of their dishes.Garcia visits the local Santa Monica Farmer's Market on Wednesdays and Saturdays each week to check out not only what is in season, but to also stay in tune with which produce will be harvested and when.