Sentences with phrase «at tartine»

Breakfast is served in buffet style, from 6:30 to 10 am at the Tartine restaurant.

-LCB- Tuesday lunch at Tartine in the West Village with Bella Soaking up the sun -RCB--LCB- Omelet at Tartine Great West Village Spot for Lunch -RCB--LCB- Amazing vegan apple cider donut at Jack's and their awesome iced cappuccino -RCB--LCB- Roof and Rosé times with some of my best friends on Saturday -RCB--LCB- Green Power Smoothie from Terri -LSB-...]

«They have all worked with us at Tartine at various times,» Robertson says.

The pastry world's archetype comes from Liz Prueitt and Chad Robertson at Tartine Bakery in San Francisco, who roll up leftover croissant dough, cut it into discs, and bake them off in sugared muffin tins.

Many of these trips have begun — and ended — in line at Tartine Bakery.

After getting interested in grains and fermentation, Tiernan spent time at Tartine to «learn how to put flour and water together and ferment it,» Robertson says, before opening his take on a flatbread / kebab shop back in London.

Even after 12 years, the lines at Tartine Bakery — one in the morning for pastries, another in the afternoon for bread — are still as legendary as what's in the cases.

But she wasn't looking to open one herself after returning home from working at Tartine Bakery in San Francisco until she and her cousin / co-owner, Lucy, found this fading diner four years ago.

and worked at Tartine with another dear friend who happens to own my favorite bakery in Chicago.

Not exact matches

-- Elisabeth Prueitt, co-founder of Tartine Manufactory and author of Tartine All Day «Modern, creative, appealing, and, most importantly, fun — this is Ottolenghi at the top of his game.»

An all - purpose, comprehensive cookbook with 200 recipes for the whole - foods way people want to eat and bake at home today, from James Beard Award - winning and best - selling author Elisabeth Prueitt, cofounder of San Francisco's acclaimed Tartine Bakery.

This last Christmas I was lucky enough to receive the new Tartine Bread cookbook and this loaf was my first attempt at Chad's recipe.

It wasn't until I received this issue of Bon Appetit that I realized something about Bar Tartine: the recipes in the cookbook are written as they are prepared at Bar Tartine in San Francisco.

Meeting Béa (the writer of the beautiful blog, La Tartine Gourmande) last weekend at Food Blogger Connect in London was a dream come true experience for me.

An artist and collaborator by nature, she suggested making a meal of these spicy Swiss chard tartines at her place when we visited San Francisco earlier this summer.

At the French - inspired Chez Fonfon, Chef Adam Grusin prepares a kale and egg salad tartine after playing the quick game of boule.

With a 96 % would - eat - again score and the overall highest rating at 7.7, Tartine (of the San Francisco bakery fame) was the clear winner of the tasting.

Used as the foundation for outrageous breakfast sandwiches like the Forager (with king oyster mushrooms, braised kale, and a fried egg) or as the base for decadent tartines (topped with, say, lobster knuckles) at dinner, these are loaves worth building a three - meals - a-day restaurant around — which is exactly what Kulp has done.

«Your mom used powders; she just found them on the spice shelf at the supermarket,» says Cortney Burns, co-chef with Nick Balla at Bar Tartine.

«You can put whatever you want on them,» says chef Nicolaus Balla, who serves the Scandinavian open - face sandwiches at San Francisco's Bar Tartine.

The prismatic powders that top so many dishes at San Francisco's Bar Tartine — and at restaurants across the country — aren't as crazy as they look.

«Perhaps a cliche pick, but I've been glued to the Tartine cookbook and have been making amazing whole wheat sourdough at home like a champ!»

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?

Last Tuesday I started a stage at Bar Tartine, an incredible restaurant in San Francisco's Mission District.

Lucky for me at Bar Tartine it also seems to include a fat feast at the end of shift which would normally include a bottomless basket of the deservedly famous and routinely sold - out Tartine Bakery country loaf.

Frequent collaborators, Bowien and Robertson have worked together on everything from squid - ink naan for a pop - up at Noma to Tartine - ified bagels for a special event with Russ & Daughters.

Want to recreate the flavors of Bar Tartine at home?

Recently, she spent the bulk of January hanging out with the Tartine team at the Manufactory, where she collaborated with Robertson and Chris Bianco on all things pizza dough, in advance of the duo's mega-concept opening in Los Angeles.

It wasn't just any old dinner — the co-chefs of Bar Tartine in San Francisco were helping us celebrate the last BA Night Kitchen we'll ever have at 4 Times Square.

Bon Appétit's public relations gal Lilli Sherman joins me for a lunch of creamy quiche, a delicate smoked - fish tartine, and crunchy radishes, but we save plenty of room for the dreamy plated desserts, like this black - pepper cheesecake and a real - life version of the lemon - soufflé pudding cake that I'd stared at on proofs for months.

Here's a look at the layout of the new phenomenon, Tartine Manufactory.

Discovering that funkiness inspired her to start an expansive fermentation program at Bar Tartine, ranging from dry, effervescent fruit sodas to tart pickled vegetables.

What I did: met friends for dinners and drinks and lunches and more drinks, saw the fantastic Surrealism exhibit at the Pompidou, bought a pair of boots and an orange glass ring; sat alone and ate a duck fois gras and fig tartine that might have been the best thing I've ever tasted.

These grilled fig, goats cheese and prosciutto tartines in particular had me at hello.

Dirty Martini & a cocktail napkin from Ravello Italy Bar Cart Styling & Fresh Flowers Love my new cocktail napkins & tumblers Bar Cart Bluestone Lane Collective A West Village favorite, great for breakfast or just a coffee Tartine Cafe in the West Village Lunch date with Bella Spicy Chicken with Guacamole at -LSB-...]

-LCB- A Zombie Cocktail from Food52 the perfect tiki drink for Halloween or this weekend -RCB--LCB- Goat Cheese Prosciutto and Fig Tartines by Renee Kemps -RCB--LCB- I pretty much want everything at Club Monaco right now -RCB--LCB- Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce Food52 -RCB- 7 Kitchen Cleaning Tricks from Food52.

The signs include gazing off vacantly into the distance while fantasising about renovating a little beachside hacienda in Merewether; imagining drinking a glass of pinot grigio while gazing at the waves at The Merewether Surfhouse; dreaming of popping over to Bistro Tartine to nibble on duck and cognac pate... generally being more relaxed, more cashed up, more free...