Sentences with phrase «in food style»

If eating this gorgeous cake means staying in food style then I'm all for it!

I would love to be just as sloppy cool like Katie in my food styling.

Im trying to find an internship in food styling.

But since I've become more interested in food styling and food photography, I've come to learn that every food can be beautiful in its own way, and almost any food can be styled and photographed beautifully.

The main problem I have is I am so poor in food styling / decorations!

I have just embarked on what I hope will become a new career in food styling.

A couple of weeks ago I got to spend four days up in Anchorage participating in a food styling photo shoot with Alaska Seafood Marketing Institute, cooking and styling some of the most incredible seafood and local Alaska Grown produce this fine state has to offer, alongside my...

My friend Jim Henkens and I will be supporting them with our experience in food styling, photography and prop sourcing.

My friend Jim Henkens and I will be supporting them with our experience in food styling, photography and prop sourcing.

Not exact matches

The Louisiana Territory truck in San Jose, Calif., is built around the concept of serving Louisiana - style foods, including shrimp and sausage creole over rice and Louisiana smoked sausage.

The food banks go head to head in the same style as the college teams in March Madness.

Last year's surprising acquisition of Country Style Food Services Holdings, Ontario's second - largest coffee chain, boosted MTY's store count by nearly 50 %, and the most recent addition — Quebec hot - dogs - and - fries specialist Groupe Valentine, a deal that closed earlier this month — has brought the total to more than 1,700 restaurants that ring in about US$ 400 million in annual sales.

Business, sports, celebrities, and food collide in a fun, interview - style format where noteworthy guests share the secret sauce needed to build prosperous, game - changing companies.

American fast - food chain Jack in the Box is known for its irreverent advertising style.

He's also currently helping to develop new courses in food photography and styling at the Culinary Institute of New York.

In other words: I work with successful entrepreneurs, artists + innovators from just about every industry under the sun — with a definite soft spot for entrepreneurs with a focus on style, gourmet food + sustainable living.

The company's restaurants feature a variety of menu items, including its Buffalo, New York - style chicken wings spun in one of its signature sauces from sweet to screamin» hot, sweet BBQ, teriyaki, mild, parmesan garlic, medium, honey BBQ, spicy garlic, jammin» jalapeno, asian zing, caribbean jerk, thai curry, hot BBQ, hot, mango habanero, wild and blazin, signature seasonings, including buffalo, desert heat, chipotle BBQ, and salt and vinegar, a wide variety of food items, including sharable appetizers, wild flatbreads, specialty hamburgers and sandwiches, wraps, buffalito soft tacos, and salads, and a full bar, which offers an extensive selection of domestic, imported, and craft beers on tap, as well as bottled beers, wine and liquor.

At the moment, the North American fast - food sector is in the midst of an all - out breakfast war, with Taco Bell pushing its Waffle Taco and McDonald's taking on Starbucks with espresso - style McCafé drinks.

Job growth has been concentrated in positions that tend to fall into two categories: manual work that must be done in person, like styling hair or serving food, which usually pays relatively little; and more creative, design - oriented work like engineering or surgery, which often pays quite well.

Pack lunch in a Bento style box with compartments for different foods, which don't require any of those little plastic sandwich bags.

The whole concept of people sitting in a theatre style room and gleaning the teachings of one man week after week for spiritual food seems crazy to me now.

A recurrent sentiment in my city is that giving food, clothing and bedding to the homeless enables many among them to live an irresponsible, dependent life style.

Instead be writes about and for people who typically get exactly what they want, in large part because they have been conditioned by the world around them to desire what that world can provide: the right automobile; ethnic or trend - setting foods; a lucrative but not socially embarrassing job; a residence identifiable, in architecture and interior design, with a style that has a name.

The same people who will benefit from an expanded green economy won't suffer from an expanded gambling economy, because they'd rather dine at an upscale (but tastefully casual) restaurant in Brooklyn that specializes in locally sourced food and sustainable agriculture than get on a bus to go to a «Las Vegas — style» casino in the Catskills.

And the key to this development, in turn, is to increase agricultural production — mostly through Green Revolution — style technologies — so that «as food production per farmer rises, an economy needs fewer and fewer farmers to feed the overall population,» a situation which ends up «inducing farmers and especially their children to seek employment in nonfarm activities.»

They are taught high discrimination in food, clothing, and architecture, so that their style of life may comport with their status.

My first experience with South Indian fare was in Toronto, in a buzzing, cafeteria - style restaurant that looked like a food court in any American mall, but instead of fast food, the offering consisted...

Bakery Style Hamantashen Dough and any filling you like (or check the BB Recipe Archives) On some other notes, for those of you in Montreal, don't forget the upcoming Health Food show, http://expomangersante.com/en/.

by Dave DeWitt Part 8: Cookoff Chilis, ICS - Style Recipe: ICS - Style Chili The Great Chili con Carne Project Index The International Chili Society claims to be largest food contest and festival organization in the world — and that is probably true.

Since the demands for Prosecco stateside continue to increase, knowledge about the range of styles consumers can enjoy — as well as the ideal foods to pair them with — comes in handy especially when it comes to assessing quality.

Intelligence Squared U.S., a nonprofit, non-partisan organization that hosts Oxford - style debates in New York City, has invited four panelists to take the stage in December and debate the facts about genetically modified food.

When I started my blog and instagram account last year I started following way too many people, some because of their food, some for their lifestyle or creativity, some for the aesthetics... but recently I realized that I spend so much time scrolling through my feed, comparing, feeling bad about my work, my life or simply not good enough that I decided to unfollow quite a few of those accounts, keep only the ones that make me feel good and positive and to focus more on creating, shooting, baking, styling so basically all those things that make me happy and fulfilled and being the reason why I started doing this in the first place!

Unfortunately to say this some of the worst service I have had in a long time Highly unorganised Food very much style over substance

«Few chefs have both a passion for quality food and an effective management style that brings out the best in the operation and its people,» said Nick Kellock, Concord's chief operating officer.

Hi there, The things we need to do for a (good) freebie: — RRB - I am Rosa, live in London and the food I like the most is Catalan, in particular my mother's traditional style of cooking with lots of just picked up vegetables from the garden, all sorts of pulses, crusty bread with tomato and olive oil and could go on.

My first experience with South Indian fare was in Toronto, in a buzzing, cafeteria - style restaurant that looked like a food court in any American mall, but instead of fast food, the offering consisted of the most mind - blowing, bold - flavored South Indian dishes that weren't like anything I'd ever tasted before.

Plus, in true All Day I Dream About Food style, they're vegetarian, vegan, low - carb, gluten free, low - fat... all of your bases are covered here!

Like the food of my husband's native Trinidad, also a former British colony in the Caribbean, this menu represented true fusion cuisine: local ingredients adapted into British style cooking, and British flavors integrated into local standards.

She is currently a food writer for Capital Style Magazine in Annapolis, MD..

Changing our diet a few years ago to paleo / GAPS - style eating threw me for a loop and I had to learn how to make special foods in new ways.

On another note, just let you know that my food styling and photography workshop in Seattle on Saturday, July 20th is sold out.

«Oscar style» means the food (steak in this recipe) is topped with crab and asparagus.

Back in May I co-hosted a food styling and photography workshop in Montreal with the talented Christelle Tanielian.

Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish of Daily Life Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Deconstructed Smoked Chicken Chile Relleno by Cafe Terra Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash of Herbs Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West Smoked Brisket Texas Style by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch BBQ Chicken Wontons by Lauren's Kitchen Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Tailgate Tacos by Lizzy is Dizzy Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Beer Sangria by Mixplorology Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Old Fashioned Sweet by Peanut Blossom Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats This post contains affiliate links, which are no additional cost to you, but help me maintain the costs of running my website.

This past weekend I've had the pleasure of attending The Food Styling, Photography & Design Workshop in Weimar, Germany.

When a chef, one who runs a holiday property in the country none the less, emails to ask if you want to come down to Tasmania to teach a two - day food photography and styling workshop, the only possible answer is yes.

Learning about different props and styling ideas left me inspired to be more inventive and creative with my food photography and it had me sitting at the edge of me seat all afternoon as I was eagerly awaiting the chance to apply what I had learned in my own photography.

A month ago, I had the privilege to host a food styling and photography workshop with my talented friend Betty Liu, in the heart of my hometown, Montreal.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

I'm very excited to announce a new food photography and styling workshop in Montreal next May!