Sentences with phrase «culinary center with»

Gourmet culinary center with corian & slate counters, Viking Range, pantry closets and laundry center.

The power hub turns your stand mixer into a culinary center with more than 15 optional attachments available.

Ardent Mills» Mobile Innovation Center is a state - of - the - art culinary center with a multipurpose platform designed to bring onsite creativity, hands - on education and interactive R&D support to customers» front doors.

Not exact matches

This gourmet store at the center of hip Brooklyn bills itself as being «based on old - world ideals with a loyalty to our family... dedicated to the time honored traditions of the culinary and agricultural world.»

«This includes a culinary innovation center at our headquarters in Aurora, along with our main R&D facility, which is about a mile away.

The International Culinary Center began the festival with Head of Plate: The International Culinary Center Creates Celebrated Dishes & Cocktails, a tasting and high - tech cocktail reception on the center's fifth - floor loft space inCenter began the festival with Head of Plate: The International Culinary Center Creates Celebrated Dishes & Cocktails, a tasting and high - tech cocktail reception on the center's fifth - floor loft space inCenter Creates Celebrated Dishes & Cocktails, a tasting and high - tech cocktail reception on the center's fifth - floor loft space incenter's fifth - floor loft space in SoHo.

One of the new additions to the 2012 festival was its first - ever collaboration with The International Culinary Center and a special schedule of events that took place at The International Culinary Center in SoHo.

With 10 speeds, the standmixer will quickly become your kitchen's culinary center as you mix, knead and whip ingredients with eWith 10 speeds, the standmixer will quickly become your kitchen's culinary center as you mix, knead and whip ingredients with ewith ease.

The 2014 program schedule included: culinary demonstrations centered around adventurous flavors and new menu trends; presentations and panel discussions focused on sustainable agricultural practices, the role of wheat in our diet vs. seekers of gluten - free options, and water issues affecting food production; discussions on how American menus are often shaped by millennials, health and nutrition concerns, and global cuisines; a Friday field trip to the CIA Farm in St. Helena and through Marin and Sonoma Counties to visit Pozzi Ranch, Dutton Ranch (where Valley Ford Cheese Company joined), and Gourmet Mushrooms with tastings and presentations by the farmers as well as farm bureau and land trust experts; and the exciting and interactive Saturday Market Basket Exercise, where attendees were divided into six teams to develop menu concepts using sponsor products for the following categories:

Rioja, in Collaboration with the Basque Culinary Center, Launches the II International «Rioja Wine & Tapas» Competition

Chris Koetke, CEC, CCE, executive director of Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts, sits down with Australian author Julian Cribb to discuss his new book, The Coming Famine, and his upcoming address as a featured speaker at the International Foodservice Sustainability Symposium, May 24 — 25, in Chicago.

That's why this month, Chris Koetke, dean of culinary arts, Kendall College School of Culinary Arts, speaks Dr. Fred Kirschenmann, a distinguished fellow with the Leopold Center at Iowa State University, Ames, Iowa, in this month's Sustainability Corner to help clarify some of theculinary arts, Kendall College School of Culinary Arts, speaks Dr. Fred Kirschenmann, a distinguished fellow with the Leopold Center at Iowa State University, Ames, Iowa, in this month's Sustainability Corner to help clarify some of theCulinary Arts, speaks Dr. Fred Kirschenmann, a distinguished fellow with the Leopold Center at Iowa State University, Ames, Iowa, in this month's Sustainability Corner to help clarify some of the issues.

In part one of this two - part series presented by the American Culinary Federation and Kendall College, Christopher Koetke, CEC, CCE, executive director of Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts, began talking with Australian author Julian Cribb about his new book, The Coming Famine.

The prize was created and granted by the Basque Government in collaboration with the Basque Culinary Center, and it falls under the Basque Country integral strategy.

The committee included an international group of academics with expertise in various aspects of food culture and gastronomy such as Joxe Mari Aizega, General Manager of Basque Culinary Center; Jorge Ruiz Carrascal, Professor of the Department of Food Science at the University of Copenhagen; Marta Miguel Castro, a Research Associate at the CIAL Institute of Research in Food Science, who studies how food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcelona.

With an enviable location at the very heart of Rockefeller Center just blocks away from Times Square and Radio City Music Hall, this restaurant emanates the energy, dynamism and culinary creativity that makes NYC such a draw for locals and visitors, alike.

Every year an interdisciplinary jury, featuring some of the world's most influential chefs, academics and experts, chooses the candidate who best embodies the mission of this unique global award created by the Basque Culinary Center (BCC) with the support of the Basque Government as part of the Euskadi - Basque Country Strategy.

The Basque Culinary Center (BCC) is a pioneering academic institution created in 2011 with the support of Mondragon University and seven top Basque chefs, including Juan Mari Arzak, Pedro Subijana and Andoni Luis Aduriz.

Features of the property include an 11 - story Casino Tower with 640 guest rooms, 17 - story Paradise Tower with 490 rooms and suites and the all - suite HRH Tower with 359 suites, eight spa villas and seven penthouse suites; 72,000 square feet of casino space featuring Peacock High - Limit gaming and Asian gaming amenities; 80,000 square feet of flexible meeting and convention space; more than $ 4 million in rare music memorabilia; Body English Nightclub & Afterhours; Reliquary Water Sanctuary, Spa & Salon; 4.5 acres of tropical pool paradise housing world - famous pool parties REHAB Sunday and RELAX Monday; live music / entertainment venues The Joint and Vinyl; Hart & Huntington Tattoo Co.; restaurants Culinary Dropout, Nobu, The Ainsworth, 35 Steaks + Martinis, Mexican cantina Pink Taco, «round the clock diner Mr. Lucky's Café and 福Fú Asian restaurant; a state - of - the - art fitness center and trendsetting retailers John Varvatos, Affliction, Love Jones, Rocks The Jewelers and Rock Paper Photo.

Premier Center City Hotel Celebrates the Holiday Season with Exclusive Events and Culinary Offerings

Culinary pioneer Chef Ludo Lefebvre partners with STAPLES Center to open Ludo Bird, the arena's first chef - owned food stand, bringing new taste to the acclaimed LA venue.

As Surlean Foods focuses on expanding their cooking operations, the plant will have an added culinary R&D center with a customer presentation area as well as enhanced Quality Assurance capabilities.

Premier Center City Hotel Celebrates the Holiday Season with Exclusive Events and Culinary Offerings The Rittenhouse continues to delights guests with a -LSB-...]

Also at 10:30 a.m., state Comptroller Tom DiNapoli will hold a press conference with Assembly Minority Leader Brian Kolb and Canandaigua Mayor Ellen Polimeni to release a report highlighting economic trends in the Finger Lakes region, New York State Wine and Culinary Center, 800 S. Main St., Canandaigua.

Dutchess County is located at the center of a vibrant business community in the Hudson Valley — which is home to more than 1.2 million highly - skilled workers and hundreds of Fortune 500 companies, with much attributed to our award - winning colleges and universities, such as Vassar College and the Culinary Institute of America.

That neural pathways from the mouth's receptors to the brain are beginning to be mapped; that beyond the key role of flavour in survival, flavour also allows us to imagine; that the appearance of food and the words describing a menu can modulate our perception; that satiation is not at odds with the desire to eat more when a person is presented with a new and distinct flavour... These are the some of the conclusions reached during «The sensory Logic of Gastronomic Brain» symposium where some twenty world - class scientists and chefs gathered between October 24 and 26 at the Basque Culinary Center (San Sebastian).

With a medical degree from Harvard, Dr. Weil is the founder and director of the Arizona Center for Integrative medicine, a bestselling cookbook author, and someone I often look to and use as a reference in my own culinary experiments and food research.

Mushrooms, with their earthy, umami flavor, dense chewiness, and culinary versatility, have long been used in cuisines all over the world — they're a staple in the Japanese diet, in numerous European regions they serve as the center of recipes such as risotto and Chicken Marsala, and in the U.S. they've long been a popular star ingredient in dishes ranging from mushroom ragout to portobello burgers.

Her certifications include: 200 - hour Yoga Alliance, BASI Pilates (all apparatus + mat), Plant - based Sports Nutrition & Elite Sports Nutrition with Matthew Kenney Culinary, Yoga Tune Up Therapy Ball Practitioner, Restorative Exercise Specialist (current) with Nutritious Movement, Permaculture Design by The Ecology Center.

Saturday evening is cooking school with Mazda at Mary Pagan's Culinary Center of Monterey.

You and your fellow foodies watch while chefs work in specially equipped Culinary Arts Center facilities, complete with plasma screens and state - of - the - art appliances.

In the Mercure Hotel Heilbronn restaurant you can go on a culinary world tour while remaining in the center of Württemberg, with many popular international dishes on our menu.

The culinary genius in the group will have a field day in the gourmet kitchen with Italian cabinetry, granite countertops and a center island with breakfast bar.

With the assistance of our Certified Wedding Specialist and over 10 years of culinary experience, Moscow Marriott Grand hotel in city center ensures every detail of your special occasion will be delivered flawlessly.

Culinary geniuses will be right at home in the spacious kitchen with gas hobs and a center island.

Resort executive sous chef Ikaika Manaku is also championing sustainable workforce within the culinary industry through resort internship programs and partnership with the Alternative Learning Center at Lahainaluna High School in Maui.

Centered in the idea of well - being, JW Marriott Hotels & Resorts offers a collection of partnerships with leading luxury brands in nutrition, culinary, art, culture, and wellness as part of the brand's commitment to delivering a deeper and more meaningful luxury guest experience at each of its hotels worldwide.

Spa and Coast restaurant • Complimentary afternoon refreshments for guests and members • Full - service fine - and casual - dining options, including seasonal al fresco dining • Full - service, Forbes Five - Star signature spa complete with locker rooms and relaxation room • Full - service hair and makeup salon • Retail boutique • 24 - hour in - room dining • 24 - hour floor valet service * • 24 - hour concierge services • 24 - hour fitness center and movement studio for guests and members • Indoor, saltwater lap pool • Access to state - of - the - art Center for Wine & Culinary Arts • Access to private beach, complete with beach butler service • Tournament - level croquet lawn • Two championship - level squash courts • Access to nearby private golf and tennis • 15,000 square feet of indoor and outdoor private event space for entertaining • On - site ATM machine • Pet - friendly resort (restrictions and $ 195 non-refundable cleaning fee center and movement studio for guests and members • Indoor, saltwater lap pool • Access to state - of - the - art Center for Wine & Culinary Arts • Access to private beach, complete with beach butler service • Tournament - level croquet lawn • Two championship - level squash courts • Access to nearby private golf and tennis • 15,000 square feet of indoor and outdoor private event space for entertaining • On - site ATM machine • Pet - friendly resort (restrictions and $ 195 non-refundable cleaning fee Center for Wine & Culinary Arts • Access to private beach, complete with beach butler service • Tournament - level croquet lawn • Two championship - level squash courts • Access to nearby private golf and tennis • 15,000 square feet of indoor and outdoor private event space for entertaining • On - site ATM machine • Pet - friendly resort (restrictions and $ 195 non-refundable cleaning fee apply)

Learn new cooking techniques with our Food Forager in the Center for Wine Culinary Arts, take a tour of our extensive art collection with our in - house Art Curator, and taste a wine you've never tried before with the Sommelier in our 8,000 - bottle library wine cellar.

With our picture - perfect downtown location (a block from the Salt Palace Convention Center), more than 3,100 square feet of flexible meetings and event space plus delectable catering prepared by our talented Bambara culinary team, our boutique hotel guarantees success whether you're here to socialize, celebrate or get down to business.

Other annual events include a Whale Festival, the Mendocino Art Center's Garden Tour featuring exquisitely created home gardens with a luncheon at the Stanford Inn's Raven's Restaurant, an old - time 4th of July parade, the renown Art in the Gardens presented by the Mendocino Botanical Gardens, Winesong celebrating fine wines and local culinary talents in a tasting followed by an auction and celebrations of the Christmas holidays with lights and singing at the inns and lodges of Mendocino, Little River and Elk, and much more.

Uniquely designed for each port, these tours provide guests with the opportunity to explore local food markets, vineyards and farms in small groups, side - by - side with an expert chef from the ship's Bon Appétit Culinary Center.

The hotel features a three - story high sky lobby with bar, a state - of - the - art fitness center, expansive pool deck with waterfront dining, a full floor of designer shops, the Ocean Sun Casino, and options of unmatched culinary experience.

With its wide - plank walls and rustic old - world charm, the Center for Wine & Culinary Arts is a stunning venue for cocktail receptions, private dinners and more.

Find ways to delight the culinary creative in your life with an entirely unexpected gift from the Art Center's Museum Shop!

Beyond the culinary world his creativity has been celebrated by curator Roger Buergel, who invited Adrià to participate in dOCUMENTA 12, and now with a exhibition at New York's Drawing Center titled «Notes on Creativity.»

Managed a staff of 19 Center / Caf 200 * Managed all Culinary aspects of a 1.9 million public caf * Maintained a 32 % Food cost * Wrote and executed all menus and food specifications * Worked directly with staff in personnel training safety and sanitation Managed staff of 70 persons Managed staff of 18 persons * Oversaw 8 million in catering functions for Grand Ballroom, Festival Hall, Skyline Stage, meeting rooms and all co...