Sentences with phrase «local chefs create»

Inspired by Robert Therrien's art, local chefs create bites that play with food's scale and its link to childhood memories.

Not exact matches

It almost creates such a barrier that some chefs may be unlikely to buy local food.

Drawing on his passion for local cuisine, Chef Michael specializes in creating seasonal menus based on regional, locally - sourced, sustainable ingredients and enjoys catering those menus to specific dietary needs.

For the first time this year's contest, in which young chefs ages 8 - 12 from across the country create healthy recipes and show off their food know - how, included an emphasis on local and regional foods through MyPlate, MyState.

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.

Featuring acclaimed Chef Danny Abbruzzese at the helm, our kitchen has created lunch and dinner menus using local, sustainable ingredients wherever possible.

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.

Hard Rock gives chefs at their cafes the freedom to create a unique Local Legendary Burger that captures the local flavors of their city and is only available at that cafe location... untilLocal Legendary Burger that captures the local flavors of their city and is only available at that cafe location... untillocal flavors of their city and is only available at that cafe location... until now!

Come lunch and throughout the day, we offer delicious chefs - created soups and salads centered around local vegetables, sustainably sourced seafood and grass - fed meats.

Consisting primarily of local chefs and restaurateurs, the Council remains on a mission to shift MPS towards more wholesome, unprocessed schools meals by engaging students through food education, creating new recipes, and other strategies.

Every week, our Chef creates seasonally inspired recipes using high - quality meats, vegetables and grains from local farmers.

In a nutshell, it's local restaurants and chefs using fresh ingredients from our plentiful local farms to create wonderful meals for all of us to enjoy.

With a strong focus on the feelings and emotions food pairings create, Chef Gerry Kent keeps his menu creative and inspirational, using local, organic ingredients when available.

Among signature, locally created blends are Sicilian (for pasta, pizza), Fiesta (for chile), Fiery Harissa (for meats, rice, soups, sauces), Maharajah Curry, and local, culinary celebrity Chef Dave's Barbecue Rub.

Bringing together foodies and wine for a culinary pairing challenge, chef teams will compete before a panel of all - star judges including Ken Frank, Virginie Boone, Ian White and Lars Kronmark, for a local charity of their choice by creating small bites paired with HALL 2012 Napa Valley Cabernet Sauvignon.

Taste additional finished wines from our participants while enjoying the historic Martin Ray Vineyards & Winery and sampling local farm to table fare, created by Estate Chef, Thomas Benham.

Sample food from some of Colorado's award - winning chefs; creating unique dishes with local ingredients and inspiration.

Under the creative guidance of Chef de Cuisine, Ilde Ferrer, the culinary approach at Essensia follows the hotel's «inspired by nature» philosophy and reflects Chef Ferrer's passion in creating the most flavorful cuisine by letting the best local ingredients and nature itself speak through culinary artistry.

DENVER (January 2016)-- Bad Daddy's Burger Bar, a chef - driven, full - service restaurant that uses a mix of local and artisanal ingredients to create the most delicious, flavorful and downright baddest burgers around, is celebrating the new year with two must - have entrees that will only be available throughout the month of January.

Penner - Ash Wine Cellars has also created a robust menu of all - inclusive private dining and wine tasting experiences for businesses and social groups at multiple levels, including lunches and dinners that work with local chefs and catering companies.

We are meeting up with some of the best local chefs and challenging them to create epic tailgates inspired by their city's food culture.

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.

Chef Gonzalez will join the dinners each week to share information on the sourcing and inspiration for the local ingredients used in the menu he created and most likely share a culinary tip or two.

Matched with contemporary presentation, Stratton, and Chef de Cuisine Carrie Mashaney, will create straight forward and sophisticated versions of Spanish dishes using the products of small, local farmers and local and imported artisans.

The menu features numerous locally - sourced dishes created exclusively for Denver by local Executive Chef William Tuggle and his team.

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.

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.

Hopscotch teams with local chefs to create an affordable and health - conscious menu featuring a variety of vegan, vegetarian, dairy - free, and gluten - free dishes.

For example, when local green and purple cauliflower is available on the salad bar, Chef Kim creates handouts explaining how different soils affect the cauliflower's coloring.

Chefs can work with local schools to teach cooking and nutrition classes and get kids excited about creating healthy, delicious meals.

A local chef served as an on - site adviser and helped schools create menus and address culinary challenges during the changeover process.

Some of my students worked with high school teams and local chefs to create healthy and delicious items that met the NSLP requirements and could be produced for under $ 1.00 / meal.

Chef Dario Montelvere's menu filled with homemade pastas, the freshest seafood and local ingredients to create an menu inspired by the Mediterranean and Amalfi Coast of Italy.

Photographer Kat Braman and her team of vendors discovered Swank Farms — an up - and - coming venue for beautiful, one - of - a-kind farm to table dinners where local chefs have the chance at creating meals using the farms stunning array of micro-greens and veggies — and decided they'd put together an inspiration feature to show you how you could embrace the idea of a local, sustainable farm wedding.

One hundred and fifty dogs accompanied 240 people and everyone was served a gourmet menu, created by local chefs.

At Mauka Makai, the signature restaurant at The Westin Nanea Ocean Villas, Chef Ikaika creates dishes that honor Hawai`i's local farming and fishing cultures and pay homage to favorite local foods.

Chef Nick Holloway (ex-Head Chef Pearl Melbourne), creates menus inspired by his world travels and Australia's diverse multicultural influences, with fabulous local seafood and fresh produce grown on the Cairns Highlands, the dishes will not dissapoint.

With the help of our local chef, we'll cook some traditional Balinese dishes, learning how to create authentic flavours from scratch — yum!

Chef Laurent specializes in French Cuisine, which he utilizes to combine an unmatched international flair with local ingredients to create mouth - watering experiences that will render you a repeat visitor.

Sample local craft brews including one created especially for the festival, enjoy live Delta Blues from Steve Cheseborough and savor a delicious barbecue lunch from a local chef.

Israeli - inspired cuisine created by the local, four - time James Beard award winner Chef Michael Solomonov

Breakfast buffets, lunches, and multiple - course evening meals are created especially for our guests by an on - board chef - from local ingredients, where possible.

A gourmet chef is on hand to whip up any type of dish you can think of, or, if you would like to try your hand at creating some of the area's local dishes, you can have cooking lessons in your fully equipped kitchen.

Inspired by local ingredients at the peak of their season, Chef Aaron Bedard creates a culinary exploration of the bounty of the Pacific Northwest region.

Whether our chefs and bartenders are anointed by the James Beard Foundation or the local foodie blog, our ultimate goal is to create authentic new hotspots that will be beloved by our guests and neighbors alike.

«From the amazing destinations we visit globally, to the local ingredients sourced to satisfy the visionary recipes created by our Michelin - starred chef, Cornelius Gallagher, we aim to open up the world to guests through our culinary offering.»

The Rocco Forte Nourish menus have been created in partnership with well - known local nutritionists (including Madeline Shaw and Get The Glow) and healthy chefs, ensuring that guests have an abundance of interesting, innovative and tasty dishes.

Cuisine — To create Japengo's modern Pacific Rim cuisine, Hyatt Regency Maui Resort and Spa's Executive Chef Matt Smith sources exceptional local produce and products from Maui and the surrounding islands, such as Olowalu tomatoes, Kula lettuces, Alii Kula lavender, Hawaiian red and black sea salt, and freshly caught seafood, and thoughtfully prepares them using authentic Asian cooking methods.

French - born chef Nicolas Isnard's creative interpretations of Thai and International dishes lean heavily on fresh local, seasonal ingredients with dishes created to meet the highest French culinary standards.