Sentences with phrase «local chefs take»

Local chefs took up the challenge and brought their version of matzo balls to the Forest Trace community center in Lauderhill, Florida.

Not exact matches

The menu also features celebrity chef Andrés and team's transformative take on other Bahamian favorites such as local Hog Snapper, grilled over a wood fire and served with a crisp endive salad, marcona almonds and radishes and Seared Scallops, with Hawaiian hearts of palm, tamarind, caperberries and citrus.

A few years ago I was shamed into only using stone - ground cornmeal, but the locals seem to have taken to instant polenta, which I was told wasn't bad by a well - respected chef.

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 Beeroness

Our local Lake Shore chapter takes an active role in the Young Chefs Competition as well as the Young Sommeliers Competition in the Midwest.

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.

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.

This food lover's paradise featured no less than 200 wineries, breweries and sprits from around the world, 70 local restaurants plus dozens of gourmet food companies, and an exciting «Chef of the Fest Competition» where San Diego's best chefs take center stage.

Local reigns supreme at Fairmont Pittsburgh, where Chef Andrew Morrison has taken the helm of Habitat restaurant and brought his longstanding commitment to scratch cooking with him.

There are a number of new starred restaurants, including Delaware and Hudson, with its American menu and use of local seasonal ingredients; Meadowsweet, where Chef Polo Dobkin once again earns a star; Pok Pok Ny with its product - driven Northern Thai cuisine; Take Root, an eatery that offers a unique personal dining experience of homemade charm; La Vara that represents a creative view on tapas with Sephardic and Moorish influences; Luksus at Tørst, which offers a tasting menu of Scandi - minded snacks; and The River Café, where owner Buzzy O'Keefe and Chef Brad Steelman and their loyal team brought this amazing spot back to its wonderful self.

The Sierra Chef Challenge will be one must - see during a day of food and drink that includes entertainment from local bands Sierra Gypsies and Taking Root, a marketplace of local vendors, artisans and artists, as well as a live art experience after - show at Benko Art Gallery.

Taking place November 5 — 8, 2015, the non-for-profit festival will raise funds for The Department of Youth Affairs and the Lit» l Chefs mentor program, which supports and encourages young local chefs to develop skills that will assist them in pursuing careers in hospitality, a vital industry of Turks and CaChefs mentor program, which supports and encourages young local chefs to develop skills that will assist them in pursuing careers in hospitality, a vital industry of Turks and Cachefs to develop skills that will assist them in pursuing careers in hospitality, a vital industry of Turks and Caicos.

They are learning Italian and like to take cooking classes from chefs at local restaurants, which Greg says is more fun and cheaper than full - fledged cooking schools.

Growing up in Lima, Peru, chef Rafael Lopez - Aliaga long drew inspiration for his dishes from the ocean, innovating new takes on sushi and ceviche based on whatever the local fishermen had caught that day.

The next day, visit 15th - century Sera Monastery, then take a cooking class with a local chef to make (and eat) Tibetan momo dumplings.

Local Tica (Costa Rican woman) and private chef, Lohanna, is on - site to provide three hale and hearty meals a day, taking into consideration the various preferences, dietary restrictions and special request from the group (I was probably the biggest diva).

Take private walks on secluded and deserted beaches, swim and snorkel, visit a local village for true cultural immersion, or work on catching your dinner of fish or lobster to be prepared by your very own private French chef.

Private shuttle service from and to San Juan Airport in San Jose, daily breakfast and dinner, three cooking demonstrations by the guest chef, three hands - on cooking lessons using fresh, local ingredients, on - site concierge to take care of all of your needs, food lovers cooking apron, CD with pictures and videos taken by a professional photographer during the retreat.

His career as Executive Chef has taken him from the wild tropical seafood region of North Queensland, to the local regional flavours and gourmet delights of the Great Ocean Road, and the foodie destinations of Melbourne and Adelaide.

For cooking enthusiasts or those interested in taking home Sichuan recipes, Anantara's cooking classes — «Spice Spoons» — offer the ideal opportunity to explore local food markets, as well as to participate in the food preparation process with guidance from the Sichuan cuisine sous Chef.

Scenic Highlights: Encounter unique wildlife in Paracas National Park and the Ballestas Islands, learn about Arequipa's renowned regional cuisine with a cooking class by a local chef, explore the Cusco Planetarium, walk through ancient ruins and local villages in the Sacred Valley, take in stunning views on the train to Machu Picchu, visit the Luquina community and have lunch on Lake Titicaca

Take a seat at the Wine and Beer Garden as you watch a South shore chefs take the stage to show their skill cooking local specialtTake a seat at the Wine and Beer Garden as you watch a South shore chefs take the stage to show their skill cooking local specialttake the stage to show their skill cooking local specialties.

Restaurant Week takes full advantage of the region's local ingredients, traditional Mexican recipes and talented chefs.

With a passion for cuisine, appreciation of simplicity and technical skill gained through years of experience, these chefs take great pleasure in showcasing the very best of fresh local ingredients through the most unique and exotic dishes.

You'll then hit the beach where local fisherman will be divvying up their morning catch straight from the ocean, you'll fill up on a big Balinese breakfast, then take to the kitchen dressed in full chef attire ready to learn the secrets of 20 traditional Balinese recipes, all under the guidance of Heinz von Holzen who has written five books on Balinese and Indonesian cuisine.

In the evenings, the lodge chef may invite guests to take part in an impromptu local cooking lesson before dinner, served in the forest, romantically lit by hundreds of lanterns.

Yucatecan recipes take pride of place in Zamá, a Mexican cuisine restaurant, where the chef pays homage to local delicacies while blending flavors for a modern palate that are sure to delight knowledgeable connoisseurs yearning for a twist on classic Mexican dishes.

Local produce is king at Glen Lui where their Chefs take a lot of time and effort in putting together their menus to use as many local seasonal products as possLocal produce is king at Glen Lui where their Chefs take a lot of time and effort in putting together their menus to use as many local seasonal products as posslocal seasonal products as possible.

Anakonda's trained chefs take traditional and well - known cuisine from all over the world and adapt it using fresh, local ingredients.

Once we arrive at Camicancha (2,900 m / 9, 514 ft.) we will enjoy our last lunch from our chef before taking a local van to Ollantaytambo.

Using fresh, local ingredients, chefs prepare dishes with passion and flair, taking diners on a culinary journey around the Bahamas.

Take to the streets and check out the city's myriad of outdoor food markets, where local chefs sling pizza, tacos, dumplings and even baby...

recently, participants chose a unique, hand - crafted pottery bowl, used it to sample delicious soups from an array of local chefs and then took the bowl home as a keepsake.