Sentences with phrase «by chefs with»

Cheap sushi is made with cheap ingredients — hence, Nakaochi scrape — by chefs with far less training.

At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entree, including Hibachi Steak and Chicken.

An Australian university and a foundation started by a chef with an interest in native ingredients have joined forces in a project to develop the native food industry for the benefit of remote indigenous communities.

The Restaurant Heliconias offers exquisite plates elaborated by our chef with originals recipes based on an international kitchen with specializes on meats and shellfish.

Not exact matches

Then I was in Italy, learning about this Italian chef who breaks food rules by experimenting with traditional dishes.

In the San Diego company's stores you can test - drive an oven by baking cookies or a grill by preparing a steak, with a professional chef on hand to instruct you in the features.

With 19 decks at 68.3 metres high, Majestic Princess has the capacity to carry 3,560 guests, and entertain them in 7 bars and 13 dining options, including two with menus designed by Michelin star chefs — Harmony (a Chinese fusion restaurant) by chef Richard Chen and La Mer (a French - style bistro) by chef Emmanuel RenWith 19 decks at 68.3 metres high, Majestic Princess has the capacity to carry 3,560 guests, and entertain them in 7 bars and 13 dining options, including two with menus designed by Michelin star chefs — Harmony (a Chinese fusion restaurant) by chef Richard Chen and La Mer (a French - style bistro) by chef Emmanuel Renwith menus designed by Michelin star chefs — Harmony (a Chinese fusion restaurant) by chef Richard Chen and La Mer (a French - style bistro) by chef Emmanuel Renaut.

In July, the so - called Gray Lady announced that it would begin selling meal kits from NYT Cooking made by start - up Chef'd, which has partnered with several other brands to deliver the boxed meals.

The food doesn't get delivered by the restaurants; instead, it will be prepared in Good Uncle's kitchens, after the chefs spend a lot of time with each restaurant learning the recipe.

Like many industries, it has also found itself engulfed by the #MeToo movement, with major allegations lodged against high profile chefs like Mario Batali, John Besh and Charlie Hallowell.

Founded by Adam Zbar and Justine Kelly, the former head chef of the James Beard Award - winning restaurant Slanted Door, Sun Basket began with the mission to bring Northern California's healthy food sensibilities to the rest of the country via easy - to - prepare recipes and sustainably sourced, organic ingredients.

The new dining experience will feature full - service tableside dining with seasonal menus developed by a local executive chefs at each location.

Cater2.me allows teams of 10 or more accomplish this by connecting them with catered meals to suit even finicky requirements (or voracious appetites for BBQ) from local chefs, food carts and general purveyors of tastiness in San Francisco, New York, and Chicago.

Lake Charles, Louisiana, chef Kevin Hester took the licensing approach with his Cajun Chickcan, a wire caddy he designed to solve the problem of beer can chicken recipes run amuck by the cooking bird's toppling tendencies.

Back home that family went with an uncooked beef Wellington (their daughter's favorite dish), complete with cooking instructions hand - written by the chef and presented in dramatic fashion.

Passengers get Saks Fifth Avenue bedding, slippers, restaurant - quality menus designed by Trotter Project chefs, customized afternoon wine flights, kits filled with spa amenities and on flights longer than 12 hours, cotton pajamas.

Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City.

All events can be catered by our fantastic restaurant K - märkt with famous Nobel chefs and sommeliers.

Each Fogo restaurant is staffed by 12 - 15 gaucho chefs, a position that is tasked with grilling and preparing meat according to traditional Brazilian recipes.

Each kit contains four servings of fresh ingredients with recipes and instructions assembled by professional chefs and drawn from regional and seasonal influences.

The extremely limited edition menu item — forged with meat combinations devised by humanity's most irreverent chicken chefs — wraps a hot dog in fried chicken, before squirting it with a hot, liquid cheese substance.

If Obama gets a second term... ALL Americans will be fasting for 4 years... while Obama and his cronies wash down steak and lobster with $ 400 bottles of wine... followed by dessert from the Obama's personal, full time pastry chef... and, all paid for by us hard working tax payers!!!

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 everyone.

Chefs spend hours finding the best produce and meats for dishes in their restaurants, so Abbott tried to fill a niche by providing top - of - the - line spices and blends with Terra Spice, he says.

Inspired by the diverse cultural melting pot of New York City, Chef Pietro's Italian roots and the culinary team's diverse cultural backgrounds, Andaz Kitchen & Bar offers a fusion of international cuisines with authentic global flavors and ingredients.

By way of contrast though, today's new wave of meal kits are marketed to home chefs who like the speed and convenience of prepared ingredients, but still want that sense of satisfaction that comes with cooking the meal themselves.

As the world's first patent - pending water replication system, the New York WaterMaker will enable restaurants to elevate their food and beverage taste and quality by allowing chefs to cook with NYC water anywhere in the world.

The repast, besides pastry and dessert, consisted of upwards of forty dishes; and, amongst other triumphs of the native cuisine, were some singular, but by no means inelegant, chefs - d'oeuvre: brinjals [eggplants] boiled, and stuffed with savoury meats, but exhibiting ripe and undressed fruit, growing on the same branch, and bread - fruit, baked and seasoned with the green leaves and flowers, fresh and uninjured by the fire.

Participants will be called upon to blind taste two wines — one Greek and one French — with each of the three dishes featured in a divine three - course menu specially designed by Kinsterna's Chef de Cuisine Giorgos Hapsas.

Martin and his brother - in - law Michael Reynolds started the business in 1992 after Reynolds, then a waiter at a bistro owned by noted chef Jean - George Vongerichten, went on a trip with Vongerichten to Portland, Maine, to hunt for rare foods.

-LSB-...] slightly, by swapping the egg with mashed potato so that they are also suitable for Vegan (see Chef In You's post for more info).

its not written by a professional chef with glossy pics.

Filmed over two years, Michelin Stars — Tales From The Kitchen, gives us a behind the scenes look at the lives and stresses of starred chefs with a tale woven together by food critics and diners.

Can I just say how much i love your website / newsletter etc etc. (I only recently discovered you) We now live in the Vavin / Jardin area and I am making full use of all your wonderful information (for example restaurant Le Timbre was a big success — ended up sitting wedged between the chef's parents and 2 editors from Penguin sent there by the ambassador's wife — it was like a party with everyone having to sit so close and the duck confit was yum).

New York pastry chef Christina Tosi of Momofuku Milk Bar turns the classic strawberry shortcake on its head by pairing strawberries and cream with fresh summer corn in an outrageous...

Any mention of meatball, any at all, and I'm instantly transported to pasta dinner at the Buggica house where we all form a line around the kitchen island and yell at the person at the front to hurry and find their toppings so we can get on with dinner, followed by loving ridicule of the chef (my grandfather).

This Tuesdays with Dorie pick was brought to you by Em of The Repressed Pastry Chef and you can find the recipe there.

This post is sponsored by The Chefs Warehouse in conjunction with Blog Meets Brand and I have been compensated for my participation.

Join us in our new Alexander Valley home for a historical overview of six vintages of our Alexander Valley Cabernet Sauvignon, each paired with culinary creations by Silver Oak chef Dominic Orsini.

The 36th Quality Food and Drink Awards were held at the Grosvenor House Hotel on 5th November 2015, presented by chef, restaurateur and star of TV's Sunday Brunch Simon Rimmer, with patissier and chocolatier Will Torrent.

This robust beef bourguignon recipe by Executive Chef Shane McAnelly is the perfect meal for the cooler time of year, and pairs exquisitely with a big bold Cabernet.

For those of you that don't know me, I'm Chef Dennis and it's my great pleasure today to be here with you today and share a new cookie recipe with you.I have to start out by saying that while I'm not really a baker, it is something that I truly enjoy doing.While I have made my fair share of cakes and pies, cookies are one treat that has eluded me.I do have my one go to cookie, courtesy of Alice Medrich, but I've pretty much beaten that one into the ground this year, and I knew I needed to expand my cookie repertoire.I started going through my cookbooks looking for inspiration, there were so many wonderful cookies to choose from, but in the end I decided upon a cookie that I had seen in my wife's December edition of Real Simple.The cover of the issue simply stated «30 impressive make - ahead cookies» and as I looked through the magazine, nothing really grabbed me and then I turned the page to the last cookie, and there it was.......

Foley Family Wines Director of Wine Education and Master Sommelier Robert Smith stops by The Brass Rabbit in Healdsburg to talk wine and food with Executive Chef Shane McAnelly.

The chef is one of Ferran Adria's guys, so he plays with food a bit, and this is his much more affordable restaurant recommended to me by a local foodie.

I'm not sure if the judges on Top Chef will ask me to pack my knives and go for this dish (at least it's not a meatball), but I really like what I came up with so I stand by my dish.

This simple cashew cream is from The Conscious Cook by Chef Tal Ronnen, and a key component to making his Vegan Black Pepper Shortcakes with Blackberry Basil Sauce.

Tyson Foods, Inc. has pledged its support to training future chefs by partnering with the American Culinary Federation Education Foundation (ACFEF) Apprenticeship Program.

With Gluten - Free Baking by Cordon Bleu - trained chef Rebecca Reilly, you don't have to sit by while family and friends indulge in desserts and other confections.

Many of you may already know the fabulous Beccalicious from her blog It's Yummi or by following her facebook page Cooking with Chef Bec.

Pastry chef Caitlin Freeman arranges thin slices of nectarine on a meringue shell filled with pastry cream to create a stunning dessert inspired by a Modigliani portrait.