Sentences with phrase «by our chef at»

Valentine's Day Dinner at Bouquet Restaurant / February 14 / 6:00 - 9:00 pm / Cost: Prix - Fixe menu, $ 95 per guest / Celebrate Valentine's Day with the one you love with an upscale, five - course, prix - fixe dinner prepared by our chefs at Ponte Vineyard Inn.

The Canine Cuisine menu has a number of options, from de-boned rotisserie chicken to shepherd's pie to veggie burgers, and is prepared by the chefs at the hotel's Bistro West restaurant using ingredients from the property's three - acre farm.

Enjoy steaks, salads, sandwiches and satay prepared by our chefs at interactive kitchens.

At Florblanca, you will always enjoy fresh, healthy, and locally grown food prepared by our chefs at Nectar.

Eat at this exclusive table and be entertained by the chefs at work while you savour our glorious food.

Fresh, seasonal menus, using local ingredients are created by the chefs at Belmond Hotel Monasterio in Cusco and served in the two Dining Cars.

• Luxury Beach catamaran • Glass - bottom viewports • Airy & shaded central cabin • Cushioned seating and dining tables • Large central galley • Trampoline nets forward • Cushioned seating on deck, bow & stern • Wahine and Kane electric heads • Full electronics / 406 EPERB • Kayak for Crew life guards • Crew CPR, First Aid & AED certified • Medical Kit including Oxygen • U.S. Coast Guard licensed catamaran • Gemini is catered by the chefs at the Westin Maui Resort & Spa

The dal created by the chefs at Bukhara in Delhi is to die for.

Not exact matches

Afterward, the teams can enjoy a meal prepared by real chefs at the hotel's elegant Immigrant Room restaurant.

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 Renaut.

The package includes a night in the presidential suite (at the Hotel Palomar) or the majestic suite (at the Hotel Monaco), a couple's massage, and wine and special snacks prepared by the hotel chef.

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

He has invited me to breakfast — a vegetable omelet for me, just fresh berries for him — prepared by his private chef at his airy, contemporary headquarters amid the eucalyptus - scented hills of San Francisco's Presidio.

The hotel was recently named the No. 1 hotel in New York City by U.S. News & World Report, no doubt due to the chic Old World design and the high - end food and cocktails served at chef Tom Colicchio's on - site restaurant, Temple Court.

The recipes are developed by a nutritionist and a chef, and the ingredients are all flash - frozen at peak maturity to keep farm - fresh density and flavor intact — no added preservatives or sugar necessary.

The clambake, part of the festival's CRAVE Greater Fort Lauderdale Series, was hosted by chefs Emeril Lagasse and Jorge Ramos at the Conrad Fort Lauderdale Beach hotel.

At Twitter's headquarters in San Francisco, offices opened early and hundreds of employees flocked to the 9th floor cafeteria to watch the festivities on TV while eating «cronuts,» a croissant - donut hybrid, made by Twitter's resident chef, Lance Holton.

Part of how I relax is by not reinventing the wheel or doing the «chef» thing at holiday times.

Chef Emeril Lagasse is the chef / proprietor of 12 award - winning restaurants, including three in New Orleans (Emeril's, NOLA and Emeril's Delmonico); four in Las Vegas (Emeril's New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse's Stadium); two in Orlando (Emeril's Orlando and Emeril's Tchoup Chop); and three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril's Chop House, Burgers And More by Emeril and Emeril's Fish HouChef Emeril Lagasse is the chef / proprietor of 12 award - winning restaurants, including three in New Orleans (Emeril's, NOLA and Emeril's Delmonico); four in Las Vegas (Emeril's New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse's Stadium); two in Orlando (Emeril's Orlando and Emeril's Tchoup Chop); and three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril's Chop House, Burgers And More by Emeril and Emeril's Fish Houchef / proprietor of 12 award - winning restaurants, including three in New Orleans (Emeril's, NOLA and Emeril's Delmonico); four in Las Vegas (Emeril's New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse's Stadium); two in Orlando (Emeril's Orlando and Emeril's Tchoup Chop); and three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril's Chop House, Burgers And More by Emeril and Emeril's Fish House).

From successfully apprenticing at dining venues in Las Vegas, O'Donnell was courted by the House of Blues restaurant in LA and became executive chef in 1997.

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.

When sun sets on the festival at 7 p.m., stop by The Grill Room at Windsor Court, where Chef de Cuisine Daniel Causgrove incorporates locally sourced ingredients, like the Creole Tomato, into his contemporary, Southern fine dining menu.

The new RSS Aromatic Herbs & Tender Greens was created specifically for Markon by its foodservice member chefs at its second annual Chef Summit held in August 2016.

Our executive food editor, Zanne Stewart, was served this tea by chef Ed Brown at The Sea Grill one evening when she was feeling ill.

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.

After a fab morning at the farm, we were all getting peckish, and we weren't disappointed by what was awaiting in a barn: we had our own local chef doing a cooking demonstration for us: Sussex Smokey Scotch Eggs and Vanilla Crème Brûlée.

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).

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.

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.

If you frequently watch Master Chef like me (and secretly wish to get yelled at by Gordon Ramsay), you would have recognized this lady right off the bat.

At your home or unique setting, we curate intimate and creative experiences with innovative seasonal dishes personalized for you by our talented chefs.

Carefully developed and honed over the years by a team of professional chefs, nutritionists, fitness experts, and gardeners, the recipes are easy to reproduce at home: Purple Carrot Soup, Kale and Chickpea Salad, Cauliflower Tabbouleh, Pumpkin «Meatloaf» with Mushroom Gravy, and Chai Poached Pears.

Bill Foley is joined by Master Sommelier Robert Smith, James Neal, and Chef Larry Forgione at The Pavilion at Chalk Hill Estates.

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.

Inito opened in December 2014, and was set up by the talented Saurabh Nath, previously a chef at the Michelin starred restaurant, Benares.

Get all the contest details at Chocolate Adventure Contest and if you're at BlogHer Food this weekend in San Francisco make sure to stop by Chef Elizabeth Falker's demo where she'll be kicking off the Chocolate Adventure Contest.

I had the pleasure of tasting Chef Kian's wonderful cooking at a private event sponsored by Cook» nScribble earlier this year.

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 BeeroneAt 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 Beeroneat 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

Interestingly, he grew up to be a Cordon Bleu Culinary Institute graduate, and by the time he was 22 years old he was the Sou Chef at a «tre chic» restaurant in a gorgeous town that is a vacation destination for people from around the world.

Larry selected a Friday «Date Night in Wine Country» cooking class taught by Chef and cookbook author Diane Brown; he had me at «wine country.»

After you've played the ponies and collected your winnings, retreat to your home away from home at Windsor Court and sit down to an unforgettable meal by Chef de Cuisine Gabriel Charpentier.

First, review the step - by - step photos, below (those hands belong to blogger Chef Patricia at Fresh Food in a Flash).

Presented by Chef's Roll and sponsored by Meat Livestock Australia, Front of the House, and MIC Food, the scintillating showdown saw Ryan Peters, Sous Chef at Ocean Reef Club take on Louis Robinson, Chef / Owner of Spice.

After interviewing celeb Chef Ming Tsai five years ago by phone, I finally had the chance last Thursday to spend time with him face to face, when I hosted him at his cooking demo at Macy's Valley Fair in Santa Clara.

Last week, I was invited by Jacki and Meesh of Just Add Cheese for a private dinner at the Rattlesnake, where they worked with Chef Brian Poe for a special tasting menu that highlights his creativity in the kitchen as well as the hosts» love for spice.

«We believe AquaKnox is patronized by locals and visitors because we work exceptionally hard to provide an incomparable dining experience,» said Steve Aguglia, executive chef at AquaKnox.

Edited by Molly S. Wales — Photos by Dry Creek Kitchen Recipes: Parsley and Garlic Crusted Quailwith Heirloom Tomatoes Marinated Vegetables for the Grill Renowned chef Mark Purdy's education began early, on the small island of Nantucket where he and his brother caught blue fish at the beach down the street from their summer home.

By the time dinner ended at 9 pm, most of the chefs were out of food, including Doug and Jonathan.

Zoe Hankins is Sommelier at La Toque, Napa Valley's acclaimed fine dining restaurant, helmed by Michelin starred Executive Chef Ken Frank.

A signature fusion dish at 3660 on the Rise, in Honolulu, Frizzled Shrimp was created by Executive Chef Russell Siu.