Sentences with phrase «dishes by chefs»

Butter is the preferred fat for use in creating high - quality, full - flavor culinary dishes by chefs throughout the world.

Craft beer brand Baderbräu pairs its beers with bacon - infused dishes by Chef Monica Sharma at a special dinner Nov. 5, 2013, in Chicago.

Learn, Feast and Enjoy at the «Meet the Farmer» Lunch Series Meet the farmer, learn about key local ingredients from the actual growers and learn how to prepare a dish by Chef Matt Bolton.

See their online menu for more tasty dishes by Chef Michael and let us know what you think of this one!

Not exact matches

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

Each day, there's a limited menu of three or four dishes cooked up by the startup's own executive chef.

American chefs later adopted the process by 1880, when they discovered that the dish looks and tastes better when the animal is boiled alive.

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.

To expand your onion repertoire, INSIDER spoke to several chefs to help you up your onion game by adding them in the right dish.

Through a «book the cook» option, passengers may order from a menu that might include lobster thermidor, rib - eye steak, pan-seared pheasant, New Zealand lamb and other dishes created by internationally acclaimed chefs.

Thanks to pizza chefism, greasy - ism of pepperoni thin crust folded, fork eating of deep dish red sauce ANCHOVIES, east coast and their pizza chef ism copy cat pizza chef Anthony, By the slice have lost meanings of traditional crust and alfredo of By the slice, ANCHOVIES, The deep dish red sauce, traditional crust and alfredo of Sappo filthy mall pizza.

The head chef, Mehernosh Mody, dropped by our table three times, and during his first visit decided that he would order his favorite dishes for us and we, of course, agreed enthusiastically.

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.

Fish's open «fire stage» features two Josper ovens, whose high temperatures are harnessed by the chefs for dishes such as Grilled Oysters, their own fiery version of Jerk Chicken and many of the menu's vegetable dishes, all cooked to a smoky perfection.

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.

The lamb cook - off, sponsored by the American Lamb Board and held throughout the streets of Vail Village, showcased 22 of the area's finest chefs preparing diverse dishes featuring Superior Farms Colorado leg of lamb.

I read a story that cowboy caviar was developed by Chef Helen Corbitt, who was asked to create a dish using black eyed peas.

Rising star chef and food activist Bryant Terry is known for his simple, creative, and delicious vegan dishes inspired by African American cooking.

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.

It was a chance for the chefs «to reflect and pay homage to the person who taught them how to cook by making a dish in their honor.»

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

It's a dish that makes sense — you know by reading the description that there's no way that this could be bad, and chef Braden Perkins didn't disappoint.

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.

Most of the recipes on here are creations of our own that have been influenced by non-vegan dishes, cooking shows, cook books, products that we have seen in stores, cafe's that we have visited, other bloggers, and / or vegan chef courses that I have been a part of in the past few years.

The hosts find out how to throw together a Greek Chicken Skillet with supermarket shortcuts, and Chef Jet Tila stops by to make an easy Asian Beef with Broccoli dish.

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 Beeroness

The recipe here is based on a dish created by chef Josef Centeno's great - grandmother, who raised 12 kids.

Make great Pantry Cuisine dishes such as Almost - Instant Black Bean Chili, Pantry Pasta Salad, Fire - Roasted Blueberry Cobbler, and many more developed by chef and author Robin Robertson.

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

Led by Executive Chef Andrew Hunter and his team, guests have praised the creative, mouth - watering dishes that remind them of their grandma's cooking, but even better.

Recipe for Success Creating their trademark fine dining dishes begins with uncompromised, artisan - level ingredients, each personally sourced by Chef Ruben, and Via Veneto makes use of some of the finest that the local region — and Italy — has to offer.

Grouper Soup in Puff Pastry, Lamb Medallions with Three Peppers, and Peas n'Rice were just a few of the dishes served us by chef Philip Bethell.

Featuring a menu filled with locally sourced cuisine, all of Red Clover Inn's dishes are handcrafted with artistry by Chef Jake Hurm and complemented with seasonal cocktails, local brews and small - batch spirits.

This recipe, by Chef Abdul Wahab of the Equatorial Penang Hotel in Penang, Malaysia, is a classic Malay dish that combines the heat of chillis with the nutty taste of peanuts and the exotic fragrances of the Spice Islands.

LAS VEGAS (July 2015)-- Sit among chefs while noshing on small dishes inspired by the cookbooks that now fill Andre's new Cigar Lounge and Culinary Library.

Executive Chef Christopher Bulen and his team were inspired by the cookbooks, creating the dishes based on their selections.

By taking the time and effort in the production process, Mi Rancho ensures its corn and flour tortillas and chips have the flavor any chef needs to properly realize a dish.

The menu, curated by Chef Frank Mnuk, offers seasonally - driven dishes inspired by the flavors of the city.

Inspired by cycling trips through the region, Chef Lentine Alexis spent months experimenting with simple ingredients to build bold flavors in these exotic and inventive dishes

Charming and passionate about every phase of culinary operations, one leaves our very special «Inside the Kitchen» tour by chef inspired to know more about food and the stories behind each dish.

Designed by the brasserie's chef, Olivier Ripert, dishes will include: Jerusalem Artichokes and Girolles Mushrooms Gratin; Courgette stuffed with Aubergine Caviar, Crispy Parmesan Chips and Red Pepper Coulis, and Brillat - Savarin with Black Truffles, Steamed New Potatoes finished with Walnut Emulsion.

Sonoma Wine Country Weekend Reveals Renowned Chefs Set to Dish Up Locally - Inspired Delights at Taste of Sonoma Sonoma Wine Country Weekend, presented by Visa Signature ®, is thrilled to announce the acclaimed local chefs who will be showcasing the regions best flavors at the Taste of Sonoma festivChefs Set to Dish Up Locally - Inspired Delights at Taste of Sonoma Sonoma Wine Country Weekend, presented by Visa Signature ®, is thrilled to announce the acclaimed local chefs who will be showcasing the regions best flavors at the Taste of Sonoma festivchefs who will be showcasing the regions best flavors at the Taste of Sonoma festival...

Then in a beautiful kitchen terrace built in stone walls and wooden ceilings, take a 4 course meal «hands on» class, guided by our chef, and learn to cook succulent dishes from the Mexican and Mediterranean cuisine.

Locally sourced and sustainably grown fare is used by Chef David Nuno to create delicious dishes and wine pairings for the property.

Helmed by Israeli star chef Eyal Shani, the Paris outpost of the super-successful Tel Aviv - based chain goes beyond the gourmet stuffed pita conceit to serve fresh, vegetable - forward dishes, like Shani's beloved — and trendsetting — whole roasted cauliflower drizzled with nutty tahini.

At the live event on Feb. 20, the final 10 dishes and presentations were judged by an expert culinary panel: Steve Sturm, Corporate Executive Chef, Firebirds Wood Fired Grill; Joe Kindred, Chef / Owner, Kindred and Hello, Sailor; Chase Gomez, Executive Chef, Charlotte Prime, LLC; and Peter Reinhart, Chef on Assignment, JWU Charlotte.

Perhaps professional chefs like the complexity of the Momofuku dishes, but as a home cook, I think your book outshines the other by a mile.

Inspired by their travels to top restaurants and culinary hot spots, Nestlé said its chefs crafted new dishes and reinvented classics for Lean Cuisine.

Chef Jet created a beautiful dish: Thai style lamb with a pumpkin puree and a curry sauce topped with flash fried, pencil - thin leeks... The dish was devoured by the crew.