Sentences with phrase «local chefs as»
Administrators • Make sure your school participates in special events • Host a film screening • Invite local chefs as guests to a school assembly • Uplift exemplary students and staff who make a difference
http://www.dcschoolfoodproject.org/ Not exact matches
When the Aloha State airline invited local chefs to show off their Pacific Rim style as part of its Featured Chef series, travelers rejoiced.
The menu also features celebrity chef Andrés and team's transformative take on other Bahamian favorites such as local Hog Snapper, grilled over a wood fire and served with a crisp endive salad, marcona almonds and radishes and Seared Scallops, with Hawaiian hearts of palm, tamarind, caperberries and citrus.
STK is in a unique position as a national restaurant brand to bring what they do in their 11 locations nationwide to a broad and hungry audience, all without being a formal catering company OR local Texas chef / brand.
I'm currently on a professional chef's diploma at my local college in Essex, the course is vocational and I train in both the cooking side of the industry and as a waitress.
Vlad has grown as a chef in the Southern tradition and his philosophy is to only use the freshest of Gulf ingredients, including hyper local products from the farmers markets and neighboring farms.
I ordered the ingredients that I couldn't get from my local supermarket from Soux Chef using the website that Good Food recommended (great coral have with super fast delivery) and I followed the receive exactly as instructed.
From Northern Mississippi to southern New York, a bounty of entrepreneurs, including bakers, brewers and butchers as well as chefs, retailers and farmers, are contributing to the Region's local food system.
Russo's continued to add to its customer base beginning in the 1980s as a result of a growing local interest in food that «Tony» Russo attributes to the popularity of television chef Julia Child, whose program aired locally on famed PBS affiliate WGBH.
The team at The Rieger also has prepared a lot of dishes with bison in the last year, working with local / regional purveyors such as KC Buffalo in Belton, Mo., and Chef Hanna is thrilled with how well it's been received.
Like his team at Faire, chef Zanini makes it a priority to utilize as many of the local ingredients indigenous to NC as they can while incorporating a distinct flair with each plate.
Most recently as Executive Chef of Westin Bonaventure, Joseph brings a focus in creating modern menus, sourcing local ingredients, and southern California - style cooking to the food and beverage programs at Sheraton Los Angeles San Gabriel, set to open in January 2018.
Each Chef will create the ultimate taco trio, including Cinco favorites, such as Chicken Tinga, Charred Octopus and Pork Belly and Tempura Soft Shell Crab tacos, and offer a special local draft beer pairing, including Victoria, Negra Modelo and Modelo Especial, ideal for cooling off in the Caribbean sun.
Working at restaurants throughout Hawaii, Chicago, Beverly Hills — and as executive chef of Sensi in Bellagio — he has become a staunch advocate of local agriculture and sustainably produced proteins.
Just as sweet as Chef Gerry's honey is the guest feedback and loyalty York Harbor Inn has experienced over the years (from both visitors and locals alike); so much so, that it prompted the team to establish its Frequent Diners Club.
If there are no chain restaurants that offer gluten - free menus nearby, such as Outback Steakhouse or P.F. Chang's China Bistro, develop a relationship with a small local eatery with an agreeable chef who's willing to work with you.
Clockwise, from top left: Team Le with chef Andrew Le second from the right, behind the bar, kitchen curtains, the bathroom in all its glory and mama Le, as locals call her
«My role as the executive chef will allow me and my brigade the opportunity to represent our Virginia Beach community with the culinary excellence that the Cavalier has been providing for almost a century, while working with our local bounty as intimately as possible,» says Elinan.
I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food
Our local Lake Shore chapter takes an active role in the Young Chefs Competition as well as the Young Sommeliers Competition in the Midwest.
Started in a small garage in central Vermont as a way to provide local chefs with hard to find ingredients, the company now operates out of landmark offices and expanded warehouse facilities in White River Junction, Vermont, crossroads of two major Interstate highways and two important rivers.
Members of the public who attend the full - day Good Food Festival programming have the opportunity to learn directly from experienced farmers and gardeners through long - form DIY workshops and «Good Food Commons» mini-sessions; hear from thought leader panelists about the future of our agricultural system; watch cooking demos, emphasizing local food, by culinary leaders such as Frontera's Rick Bayless and One Off Hospitality's Paul Kahan (both past recipients of FamilyFarmed's Good Food Chef of the Year Award); and engage with more than 150 farmer, food business, and nonprofit exhibitors.
Over 30 + member wineries will be featuring their latest and greatest varieties for tasting, while patrons mix and mingle with winemakers, vineyard owners, chefs, and new friends as they enjoy live entertainment and artisan food bites from over 15 local restaurants.
As the Midwest's premier annual celebration of the growing Good Food movement, the Good Food EXPO continues to bring together regional and national leaders in local, sustainable food — from farmers to chefs, entrepreneurs to policy makers — to discuss the movement that's transforming the way we eat.
We also shared the Bacon Wrapped Scallops finished with fennel compote as well as the whimsical, yet ever - so - tasty, Cap’n Crunch Coated Seared Ahi — a recipe conceived by local chef - leberty, Sam the Cooking Guy.
Known as the «Architect of Flavor ®», Chef Judson's mission is to design powerhouse flavors sourcing seasonal, local and sustainable ingredients, that change the way people think and feel about healthier foods.
Ice cream baron Tyler Malek collaborates with local chefs to concoct head - turning flavor combinations such as «foie s» mores» (toasted foie gras marshmallows and smoked vanilla ice cream ribboned with veal chocolate sauce and hazelnut graham cracker crumble); black olive brittle and goat cheese; and sea urchin meringue with mint.
Chef Heinrich was honored as one of Australia's «most creative chefs» and always has a deep - rooted desire to showcase the best from local growers and producers.
Our local Asian - restaurant owner / chef suggests that I add daikon to our veggie - based Pho as it «grounds» it.
This is why we established the Basque Culinary World Prize in conjunction with the local Government, as an award for chefs who undertake initiatives that have an impact on society, especially those who show how gastronomy can be a force for change».
Locals are as psyched about their stylish new cadre of chef - driven restaurants as they are about their Steelers.
In keeping with the restaurant's mission of letting local produce inspire each season's menu, Chef Liao uses his finely - tuned presentation techniques to bring diners a diverse menu that's just as appealing to the eyes as it is the palate.
Cooking demonstrations pair local farmers with some of America's finest chefs, as well as workshops and more than 150 exhibitors of local and artisanal food products and related information.
ONAMIA, Minn. — Most know him as the executive chef at The Launch Bar and Grill at Eddy's Resort, but local Chef Adam Murphy is also known as «Chef Par Excellence» after receiving top honors at the Taste of Elegance event — a cooking competition for the best chefs in Minnesota to show off their pork cooking skichef at The Launch Bar and Grill at Eddy's Resort, but local Chef Adam Murphy is also known as «Chef Par Excellence» after receiving top honors at the Taste of Elegance event — a cooking competition for the best chefs in Minnesota to show off their pork cooking skiChef Adam Murphy is also known as «Chef Par Excellence» after receiving top honors at the Taste of Elegance event — a cooking competition for the best chefs in Minnesota to show off their pork cooking skiChef Par Excellence» after receiving top honors at the Taste of Elegance event — a cooking competition for the best chefs in Minnesota to show off their pork cooking skills.
Since opening its Phoenix Sky Harbor International Airport location, Matt's Big Breakfast has earned national recognition as the top 2017 «Best Chef - Driven, Local or Regional Restaurant» from Airport Revenue News for its commitment to from - scratch cooking and homestyle hospitality.
More details: Guests have the opportunity to join Chef Brooke as she power shops the Missoula Farmer's Market first thing in the morning, offering a chance to experience one of the main sources of Montana's local foods, and meet the talented purveyors behind them.
From Andrew Carmellini's raw bar concept Minnow and master brewer Garrett Oliver's craft beer joint Beirgarten in LaGuardia Concourses C & D to Toronto Pearson's Indian - inspired Marathi from local chef Hemant Bhagwani, each terminal is positioned as a true gateway to the city in which it dwells.
The menu is a collaboration between chefs and local partners to create signature dishes such as whole milk ricotta with sweet peas and mint pesto, chicken cracklins, Carolina scotch eggs, as well as chicken and sweet potato and thyme waffles, grilled head on prawns, and veal meatballs with toasted pine nuts, gorgonzola, and porcini mushrooms.
With nearly 30 eye - catching collections comprised of over 2000 trend - forward products in a variety of bold shapes, unique textures, and vibrant colors, Front of the House ® is the premier tabletop source supplying solutions to local Florida chefs, restaurateurs, hotels, spas, and caterers; as well as to an extensive roster of loyal customers worldwide!
She exposed me to simple food, fresh ingredients, and local farmers at a very young age and that shaped who I am as a chef and what my values are.
The Portland - based company has forged relationships with local and international ranchers, as well as James Beard Award - winning chefs in an effort to make game a mainstay of specialty markets and fine restaurants.
The Sierra Chef Challenge will be one must - see during a day of food and drink that includes entertainment from local bands Sierra Gypsies and Taking Root, a marketplace of local vendors, artisans and artists, as well as a live art experience after - show at Benko Art Gallery.
The farm is also used as a teaching facility for local youth and as a retreat for visiting chefs to connect directly to the source of the food they serve on their menus.
As the sun set upon downtown, VIP guests sampled exclusive beer cocktails from local celebrity mixologist Andrew Pollard and menu items created by celebrity Chef Ben Vaughn's new restaurant, Southern Kitchen.
The cooking school brings national as well as locally - acclaimed and beloved chefs to work directly with customers, and Southern Season's Share the Food non-profit foundation, a program that fights hunger and poverty, works with local charities to reach the hungry in the local store community.
Sourcing fresh fish from the sustainable local waters identified (nautically) as Area 31, with local produce from Florida's rich farmlands, Executive Chef E. Michael Reidt infuses the menu with passion and energy while preserving the integrity of the ingredients.
Join Aarón this season as he treks across the U.S exploring the Latin side of every city, encountering the chefs, families, and locals who have helped define each city's culinary landscape.
A friend gave him a partnership in a little local franchise known as Chicken Chef, even though Bull Cyclone never had the cash to invest in the deal.
Executive chef «Tiny» uses only the freshest local ingredients and aims to make sure most options are low in sugar (agave is often used as a substitute).
On my tour with district Chef Matthew Poling, I saw pallets of local Colorado red - skinned potatoes, boxes of frozen local, grass - fed beef, and 50 - gallons drums of canned tomatoes direct from a California farm — as well as a commercial - sized chili roaster and a walk - in cooler of fresh produce.