Sentences with phrase «culinary events group»
But the pair, who own culinary events group Bompass & Parr, are now pushing the boundaries in multi-sensory experiences by allowing customers to drink pasteurized human tears in a cocktail of spirits, herbs, and spices.
http://www.businessinsider.com/ Not exact matches
All these recipes from the talented group of 18 food bloggers invited to participate in this event by Camilla of Culinary Adventures with Camilla are AMAZING!!
Islamorada, FL, (July 30, 2015)-- Cheeca Lodge & Spa, an Islamorada treasure since 1946, has tapped Daniel Dalton as Executive Chef to oversee the 214 - room resort's culinary program inclusive of three distinct restaurants and catering services for groups and special events.
Both Ramos and Executive Pastry Chef Anna Young, who oversees all dessert menus for group events, meetings and weddings, create the culinary vision for the resort's business and social events.
Regional and national sponsors of the 2014 ACF event series are: Alabama Gulf Seafood; Allen Brothers; American Technical Publishers; Barilla Foodservice; Barry Callebaut; BelGioioso Cheese, Inc.; California Avocado Commission; Campbell's Culinary & Baking Institute; Central Region State Beef Councils; Custom Culinary, Inc.; Ecolab; Evo, Inc.; Fabbri USA 1905, LLC.; Fortune Fish Company; Ghirardelli Chocolate Company; Gordon Food Service; Idaho Potato Commission; J.R. Simplot Company; JTM Food Group; Johnson & Wales University; Jones Dairy Farm; Kern Meat Co., Inc.; Lactalis Foodservice; Lang Manufacturing Company; Maines Paper & Food Service, Inc.; Mercer Cutlery; MINOR»S; Monini North America, Inc.; Mooney Farms; Moore Food Distribution; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Northeast Beef Promotion Initiative; Ole Tyme Produce Inc.; Par - Way Tryson, makers of Vegalene; Performance Foodservice; Plugrá European - Style Butter; Publix Super Markets; RC Fine Foods; R.L. Schreiber, Inc.; Rosenthal Sambonet USA Ltd; S&D Coffee; Saint Louis Chefs de Cuisine Education Foundation; Sartori Company; Sysco; The Beef Checkoff; Tyson Food Service; Unilever Food Solutions; US Foods; Valrhona; Villeroy & Boch; Vitamix Corporation; Wisconsin Milk Marketing Board.
Enlightened Hospitality Group also manages and operates Stingaree, the largest and most exclusive nightlife destination in San Diego's Gaslamp Quarter and Campine, A Culinary + Cocktail Conspiracy, a catering and event production company.
Rassinoux will also oversee the culinary strategy for groups and events at the adjacent 209,000 - square - foot convention center featuring a 50,000 - square - foot unobstructed great hall, four ballrooms and 39 individual meeting rooms.
Dave Raymond and Duce Raymond, Director of Culinary, will join Sivek and Borsum at SBR Events Group as influential voices in the direction of the collective businesses.
In addition to running the kitchen, Bruich will be heavily involved in special dinner events at the restaurant, as well as representing Bourbon Steak and the Mina Group at culinary festivals and events.
Regional and national sponsors of the 2014 ACF events series are: Alabama Gulf Seafood; Allen Brothers; American Technical Publishers; Barilla Foodservice; Barry Callebaut; BelGioioso Cheese, Inc.; California Avocado Commission; Campbell's Culinary & Baking Institute; Central Region State Beef Councils; Custom Culinary, Inc.; Ecolab; Evo, Inc.; Fabbri USA 1905, LLC.; Fortune Fish Company; Ghirardelli Chocolate Company; Gordon Food Service; Idaho Potato Commission; J.R. Simplot Company; JTM Food Group; Johnson & Wales University; Jones Dairy Farm; Kern Meat Co., Inc.; Lactalis Foodservice; Lang Manufacturing Company; Maines Paper & Food Service, Inc.; Mercer Cutlery; MINOR»S; Monini North America, Inc.; Mooney Farms; Moore Food Distribution; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Northeast Beef Promotion Initiative; Ole Tyme Produce Inc.; Par - Way Tryson, makers of Vegalene; Performance Foodservice; Plugrá European - Style Butter; Publix Super Markets; RC Fine Foods; R.L. Schreiber, Inc.; Rosenthal Sambonet USA Ltd; S&D Coffee; Saint Louis Chefs de Cuisine Education Foundation; Sartori Company; Sysco; The Beef Checkoff; Tyson Food Service; Unilever Food Solutions; US Foods; Valrhona; Villeroy & Boch; Vitamix Corporation; Wisconsin Milk Marketing Board.
By joining forces, the hospitality groups will combine their culinary and nightlife expertise to create an iconic restaurant, lounge and event space at Sunset Plaza.
New offerings for groups small and large include a variety of private event options featuring culinary delights created in collaboration with local chefs, caterers and restaurants.
Hosted in Napa, California the two - day event provided culinary and R&D decision makers with the opportunity to meet suppliers and discuss innovative means of supporting healthy menu solutions during five working group sessions.
The Culinary Institute of America Healthy Menus R&D Collaborative event brings together Research and Development (R&D) / product innovation executives and registered dietitians from a select group of high - volume foodservice companies interested in advancing critical health and wellness initiatives with healthy menu options.
Fairmont Grand Del Mar resort offers a wealth of indoor and outdoor activities for groups and events of all sizes, such as wine and cheese tastings, culinary classes, yoga sessions, rejuvenating spa treatments, professional golf and tennis instruction and so much more.
Following Import Projects» Friday film screening, the festival's opening weekend introduced Agora «s «Stravaganza», a group performance installation involving, among other things, a man in a billowy white dress that stretched across the Neukölln space's garden, as well as tête «s culinary art event, Hors d'œuvre: The Secondary Concern.
We are joined by Jodi Joseph, MASS MoCA's Director of Communications; Nancy Thomas, Owner of Mezze Inc. restaurant group and co-producer of MASS MoCA Culinary Events; and Chris Weld, owner of Berkshire Mountain Distillers.
GROUP TOURS in tourism and destination development under culinary programs perhaps the boldest and most creative, in conventions and cruise ships events.