Sentences with phrase «as chef salads»

Perhaps the menu should have been phased in with less spicy menu options such as chef salads, corn or bean soups, and light pasta dishes.

Not exact matches

Founded by chef - owners Jaron Blosser, Cody Christopher and Travis Morrin in 2016, Fork & Salad is a chef - inspired salad company with a mission to redefine the possibilities of farm - to - table cuisine as healthy, quick, convenient and affordable, so it can be enjoyed every day by everSalad is a chef - inspired salad company with a mission to redefine the possibilities of farm - to - table cuisine as healthy, quick, convenient and affordable, so it can be enjoyed every day by eversalad company with a mission to redefine the possibilities of farm - to - table cuisine as healthy, quick, convenient and affordable, so it can be enjoyed every day by everyone.

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.

«Whether you're using the RSS Aromatic Herbs & Tender Greens as a base for an entree grilled chicken salad with goat cheese, radishes and cherry tomatoes or simply topping eggs benedict with fresh RSS Organic Lemony Arugula, these ready - to - serve product offerings easily enhance taste and add flavor,» said Paul Young, Reinhart Foodservice Corporate Executive Chef.

We hope you love these Mini Potato Salad Cups from SoFabFood Home Chef, Heather from The Soulful Spoon, as much as we do.

Make great Pantry Cuisine dishes such as Almost - Instant Black Bean Chili, Pantry Pasta Salad, Fire - Roasted Blueberry Cobbler, and many more developed by chef and author Robin Robertson.

As you may have noticed, I totally copied Chef Marcel's presentation, too: it makes for a far more interesting plate than just throwing the salad on top of a bed of greens.

The series kicks off with a Halloween dinner party featuring chef Jonathan Waxman at Barbuto serving up some of his beloved classic dishes, then with Jamie Bissonette at Toro, where guests will enjoy his delicious dishes including the Paella Mixta, Anne Burell at Phil & Annes Good Time Lounge goes family - style in Brooklyn, Justin Smillie at Upland serves up his much sought after slow roasted duck, Marcus Glocker at Batard with a crowd pleasing delicate seafood tortellini, Mario Batali at Del Posto with a lobster salad as part of a five course menu, while Joey Campanaro at the Little Owl includes diver scallops on the menu, Marc Murphy at Landmarc is set to cook braised shortrib, with Los Angeles chef, Vartan Abgaryan from 71Above preparing a very special meal at James Beard House, Scott Conant cooks for one table of guests at the chefs private loft, while Alex Guarnaschelli at Butter with her crowd pleasing crab cakes and scattered acres roasted chicken.

Pensiero, chef and creator of the Just Salad menu, graduated from the International Culinary Institute and has extensive experience in the food industry as an author, culinary consultant, registered dietitian and advocate of eating food produced locally.

A favorite of French chefs, they are less pungent than other forms, and are used in various ways including: as a garnish, as a spice in meat and poultry dishes, and in salad dressings.

«She designed the Just Salad menu from front to back, creating unique homemade dressings, as well as 13 enticing chef - designed salads.»

Guests at Just Salad can choose one of the chef - designed options, such as the Hudson Valley Mix, with baby spinach, butternut squash, broccoli, apples, goat cheese, beets, pumpkin seeds and multigrain croutons, drizzled with a suggested low - fat horseradish chive dressing, or they can choose from more than 60 ingredients and almost 30 different dressings.

In San Francisco, chef Stuart Brioza at State Bird Provisions and The Progress uses the leftover pickling liquid from turnips not only for vinaigrettes but also as a brine to rehydrate wakame (seaweed), which he mixes with sauerkraut and serves atop a salad of kale and roasted mushrooms.

Recipes, which were created by chef John Csukor, included Dreamy Almond Drinking Chocolat — a delicate demitasse of warm drinking chocolate infused with California almond butter and spice, topped with handmade almond marshmallow; California Crab Salad — a classic Northeastern Thai salad presented as a snacking lettuce wrap, enlivened with California almonds; and Almond Kulfi — a traditional Asian - Indian frozen dessert made new with slivers of California almonds and saffron thrSalad — a classic Northeastern Thai salad presented as a snacking lettuce wrap, enlivened with California almonds; and Almond Kulfi — a traditional Asian - Indian frozen dessert made new with slivers of California almonds and saffron thrsalad presented as a snacking lettuce wrap, enlivened with California almonds; and Almond Kulfi — a traditional Asian - Indian frozen dessert made new with slivers of California almonds and saffron threads.

Chef Ann Foundation is a 501c3 non-profit organization doing business as (dba) Salad Bars to Schools.

Chef Jeff even passed around three delicious salads that were topped with Signature ingredients such as fresh fruit, prosciutto, mozzarella, and even a spinach and tomato pasta salad!

Bistro diners enjoy an upscale American menu with plates such as our delicious signature flatbreads, and fresh seasonal salads inspired by our Head Chef.

Join Ambra Torelli as she embarks on a culinary adventure to learn how to how to prepare a sumptuous raw Pad Thai salad with chef to the stars, Darren Lauder.

Chef Anita Jaisinghani's take on the staple — which she often serves at her Pondicheri Bake Lab (the bakery offshoot of the beloved Houston café)-- is more of a «warm salad,» as she calls it.

Our trio of potato salads stars Mary Jane as the top gun potato salad chef.

Classic bistro dishes, such as steak frites and the roast chicken favored by Chef Keller, are fixtures on the menu, while seasonally inspired dishes, including roasted leg of lamb, market seafood selections and salads, change throughout the year.

Executive Chef Zach Dallessandro's innovative menu pairs hearty entrees with sharable plates such as salads, artisanal charcuterie, and flatbreads in a comfortable setting.

Matthews came up with this tabbouleh - inspired salad while working as a sous chef at Twist, a Rhode Island restaurant specializing in gluten - free food.

Bel Vino Bistro - Bistro diners enjoy an upscale American menu with plates such as the seared albacore sandwich, delicious signature flatbreads, and fresh seasonal salads inspired by Chef Nathaniel Philips.

Chef Joshua McFadden cooked at the groundbreaking raw - vegan restaurant Roxanne's in the Bay Area and was the chef de cuisine at Brooklyn trailblazer Franny's, where, as far as I can tell, he created the raw kale salad that has become a menu staple everywhChef Joshua McFadden cooked at the groundbreaking raw - vegan restaurant Roxanne's in the Bay Area and was the chef de cuisine at Brooklyn trailblazer Franny's, where, as far as I can tell, he created the raw kale salad that has become a menu staple everywhchef de cuisine at Brooklyn trailblazer Franny's, where, as far as I can tell, he created the raw kale salad that has become a menu staple everywhere.

Moreover, some of the food depicted on their website doesn't look too bad, such as this chef's salad:

Chef Ann Foundation is a 501c3 non-profit organization doing business as (dba) Salad Bars to Schools.

includes a mind blowing number of initiatives that address intersections with schools, child care, cities, towns and counties, Indian Country, and faith communities, as well as efforts to connect kids with salad bars at school, outdoor initiatives, parks, museum and gardens, reading, and chefs.

Instead, district chefs concocted such healthful alternatives as vegetarian curries and tamales, quinoa salads and pad Thai noodles.

A coffee - table - worthy book in so - on - trend millennial pink, this cookbook has salads and stories from the chef / visual designer author, as well as special guest stars like Alice Waters.

Onion bulbs in particular are highly regarded by both chefs and traditional regional cooks alike as a flavor enhancer for salads, sandwiches, stews, and many other types of preparations.

Urb»n' Spice Ultimate Recipe Series Skip to Recipe I have such fond memories of this particular salad from my days as a chef trainee at a prestigious country club.

Here are a couple of recipes — Braised Red Curry Lamb and Vegetables as well as Healthy Chef's Salad with Walnuts and French Dressing — that should help to combat zinc - related loss of sense of taste, both by acting as good sources of zinc, and by including a good zing of spices.

Watch as chef Robert Irvine transforms plain old kale and chicken into a vibrant and festive winter citrus salad to keep the cold weather blues (and the holiday bulge) at bay.

Chef Ann Foundation is a 501c3 non-profit organization doing business as (dba) Salad Bars to Schools.

Conscious chef Brooke Alexandra shares nutritious vegetarian recipes, such as stuffed portobello mushrooms, Thai red curry, and tomato avocado salad.

Chef Michael has fun with Fruit Salad as he shows different ways to enjoy a variety of fruit.

Instead, district chefs concocted such healthful alternatives as vegetarian curries and tamales, quinoa salads and pad Thai noodles.

When it came to food, I was at the mercy of the dorm chef, a Jamaican with an adventurous streak who would create delights such as corn and strawberry salad, indiscriminately seasoning everything with pepper.

Another night we avail ourselves of the «Call - A-Chef» service and watch as a pair of chefs come to our apartment and whip up a goat's cheese and artichoke salad, noodles with prawns, asparagus tips and black truffles, rack of lamb and a passion fruit mousse.

The Myrtles Plantation strives to create the ambiance and perfect atmosphere as you indulge in our original recipes from our team of chefs, cooks and salad specialist.

When I was first introduced to balsamic vinegar, I knew it as something to drizzle over a salad, perhaps with some sun dried tomatoes, gorgonzola and other gastro - buzz words that were popular before the world of Anthony Bourdain and celebrity chefs.

It is a stylish location and choices include burgers, sandwiches and soups, as well as tasty salads and some really fantastic cakes created by our chef team.

, bread, jam, tea / coffee, Omelettes Lunch - Stuffed pepper, steak with mushroom, Egg Salad, Fried rice (with pork), lentil soup Dinner - As usual started with happy hour, pop corn etc., Pizza etc. and I do not have a picture - We had a little tipping ceremony for the porters this evening and the chef made a special CAKE!!!

International selections from a semi-open kitchen, helmed by Executive Chef Greg Bunt, include shared plates of sushi, Wagyu steaks, salads, and wood - fired pizzas, while after - sunset innovative and classic dishes such as steak and seafood with wine pairings and cocktails hit the spot.

• Prepared food items such as meats, vegetables, and fruits by cutting, chopping and cubing them • Baked pizza dough by following express instructions of the chef • Put together salads and soups and ensured that appropriate toppings are placed on each prepared pizza • Set ovens at proper baking temperatures and placed pizzas and other dishes inside • Removed pizza and assured that it was delivered to customers promptly • Ascertained the overall cleanliness and sanitization of work areas

• Prepare food items such as vegetables, fruits and meats by cutting, chopping and marinating them • Perform cooking duties as per pre-developed recipes • Arrange food items on plates and platters in an aesthetic manner • Ascertain that food portions are dished out correctly and that food quality is maintained • Put together salads and sandwiches and ensure that they look aesthetically pleasing • Clear and clean work areas on a constant basis and ensure that appropriate hygiene and sanitation standards are maintained • Handle kitchen staffing issues and fill in for absent staff • Maintain knowledge of portion sizes and spice levels for each item on the menu • Assist head chef in developing recipes and deciding on which menu items to be incorporated into existing menus • Provide support in cooking / putting together diet meals • Maintain liaison with vendors and suppliers to ensure consistent supply of food items • Handle food inventory and storage duties