Sentences with phrase «foods chef by»

Not exact matches

Now, however, New York has gained its share of such fancy food vehicles, such as the Rickshaw Dumpling Bar and The Dessert Truck founded by a former Le Cirque pastry chef.

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

Hopefully that will all be sorted out by tomorrow morning, or else I'm going to have to hit up one of the food ingredient delivery apps and then hire a chef through yourChef.

Inspired by the original famous food mecca of the same name in Turin, Italy, chefs Mario Batali, Lidia Bastianich, and Joe Bastianich opened the first American Eataly near New York's Madison Square Park in 2010.

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.

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.

«Young people are excited about being involved in food,» says Daniel Halpern, co-founder of Ecco, which recently launched a food imprint run by chef, author and TV personality Anthony Bourdain.

WHAT YOU SHOULD ORDER: Art and Soul is run by Art Smith, former personal chef to Oprah and specialist in southern food.

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.

Over the course of an evening that included food by French Laundry chef Thomas Keller and a performance by Pharrell Williams, a total of $ 21.9 million was handed out in prizes.

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.

Opened in June 2016, the French restaurant is helmed by Chef Daniel Rose, and was given a three - star review by New York Times food critic Pete Wells.

In addition to Munn, Chef's Cut is backed by CAVU Venture Partners, a firm that invests in food, beverage and consumer packaged goods companies, as well as public figures including baseball player David Ortiz and footballers Von Miller and Earl Thomas.

All locations are created by an all - female design and architecture team and feature a menu of food, wine and cocktails created by female chefs, sommeliers and mixologists.

The companies announcing that they are cancelling their ads are: Nutrish, the pet food line created by celebrity chef Rachael Ray, travel website TripAdvisor Inc, online home furnishings seller Wayfair Inc, the world's largest packaged food company, Nestle SA, online streaming service Hulu, travel website Expedia Group Inc and online personal shopping service Stitch Fix.

The company, started by celebrity chef Danny Meyer, said the kiosks should make staff more available to focus on food preparation and the customer experience.

She was once tapped by Chez Panisse's Alice Waters to run a national Slow Food festival, and currently moonlights as a judge on Iron Chef America.

Blue Apron tells prospective customers their service delivers food crafted by chefs, they send only the ingredients needed, and that it's «delivered right to your door»:

Led by The Chef's Garden farmer Lee Jones, the conference attracts farmers, chefs, academics, food scientists, journalists and consumers and inspires them to ask themselves what they can contribute to heal and improve the world.

Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought - leader convening.

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.

Two of the largest wine and food festivals in the United States are spicing things up this year by revitalizing fan - favorite events and hosting new ones that are sure to entice both regular and first - time attendees.The South Beach and New York City Wine and Food Festivals are four - day star - studded gatherings that showcase the talents of the world's most renowned wine and spirits producers, chefs and culinary personalities while raising money for education and to help fight hunfood festivals in the United States are spicing things up this year by revitalizing fan - favorite events and hosting new ones that are sure to entice both regular and first - time attendees.The South Beach and New York City Wine and Food Festivals are four - day star - studded gatherings that showcase the talents of the world's most renowned wine and spirits producers, chefs and culinary personalities while raising money for education and to help fight hunFood Festivals are four - day star - studded gatherings that showcase the talents of the world's most renowned wine and spirits producers, chefs and culinary personalities while raising money for education and to help fight hunger.

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.

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

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.

Praise the Gourd: An Underground Vegan Supper Club «Developed by health guru Heather Crosby (YumUniverse) and chef Valerie Bolon, the roving resto debunks the myth that vegetarian / vegan food isn't filling — or, for that matter, delicious...»

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.

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've never really been officially taught how to cook by anyone — I've said before that I learned how to cook from watching Rachael Ray and Ina Garten on TV — and my love for food has been heavily influenced my parents, but the person who has inspired me to learn how to cook, to learn how to wield a big chef's knife, to chop and fry and simmer, is my Tita Ine.

Italia & New Jersey About Blog Orsara Recipes is by Pasquale Sciarappa an Italian chef writing about italian recipes and food.

Founded in 1996 by Robert Steinberg, a physician and amateur chef, and John Scharffenberger, an award - winning vintner, the company's confections have won a following among food professionals and home cooks alike.

Healthy food that tastes good, created by a chef.

Recipe courtesy of Candice Kumai, chef, food writer, and author of Cook Yourself Sexy and Pretty Delicious (both published by Rodale, which also publishes Prevention)

We were glad to see this tip, submitted by Chef John Besh, included in Food Network Magazine's terrific May feature, «The 100 Greatest Cooking Tips of All Time.»

My problem is that I just don't trust vegan chefs / recipes (I haven't had many good experiences) and as someone who wants to respect and be sensitive to my vegan friends I'd really appreciate a cookbook, for normal, non-fancy smancy food like the Great Chefs Cook Vegan, written by someone who is currently used to eating anything and isn't «sacrificing» for their cause, dietary choices, or belief sychefs / recipes (I haven't had many good experiences) and as someone who wants to respect and be sensitive to my vegan friends I'd really appreciate a cookbook, for normal, non-fancy smancy food like the Great Chefs Cook Vegan, written by someone who is currently used to eating anything and isn't «sacrificing» for their cause, dietary choices, or belief syChefs Cook Vegan, written by someone who is currently used to eating anything and isn't «sacrificing» for their cause, dietary choices, or belief system.

Like Chef Jeff said, we are bound by our experiences through food and the emotions and memories that it evokes.

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 adapted the recipe shared by Soma in a FB food group called Home Chefs Guild.

The new cookbook, of which I received a review copy, is by the talented Stella Parks, a graduate of the Culinary Institute of America, a James Beard Award - nominated writer for Serious Eats, one of Food & Wine magazine's «Best New Pastry Chefs,» and creator of the BraveTart blog.

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

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.

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

Mina Group is led by Chef / Owner Michael Mina whose accolades include James Beard Foundation «Who's Who of Food and Beverage» inductee in 2013, Bon Appétit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year, and International Food and Beverage Forum's Restaurateur of the Year.

A portion of all proceeds from the event and silent auction will benefit Common Threads, a non-profit charity founded by Chicago Chef Art Smith that focuses on educating children about different cultures through food and art.

Mina Group Inc. is a San Francisco - based restaurant management company specializing in creating and operating high - quality, innovative restaurant concepts, led by Chef / Owner Michael Mina whose accolades include James Beard Foundation «Who's Who of Food & Beverage» inductee, Bon Appètit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year and Restaurateur of the Year by the International Food and Beverage Forum.

In addition to fully redesigned and renovated hotel guest rooms, each hotel will feature innovative and exciting food & beverage experiences unique to the Las Vegas market, including the award - winning NoMad restaurant by Chef Daniel Humm and restaurateur Will Guidara; and Eataly's vibrant Italian marketplace with cafes, to - go counters and full - service restaurants interspersed with high - quality products from sustainable Italian and local producers.

He got his start in the industry by getting his degree in food and nutrition at the same time that he worked as a night chef to pay for tuition and books.