Sentences with phrase «much every meat chef»

The crowning achievement is The Italian, a taste of pretty much every meat chef Craig Diehl cures with shaved lettuce and pepper rings on a sub roll — a testament to the simple pleasure of a not - so - simple sandwich.

Not exact matches

While the goodness of grilled meats can not be denied, this Midwest destination — and Chef Hanna's restaurant in particular — offers much more.

It will feature interviews with three Meat Free Monday founders, loads of vegetarian recipes from celebrities and celebrity chefs, facts and figures about the damaging impact meat and livestock production is having on our environment, and much more besiMeat Free Monday founders, loads of vegetarian recipes from celebrities and celebrity chefs, facts and figures about the damaging impact meat and livestock production is having on our environment, and much more besimeat and livestock production is having on our environment, and much more besides.

«As a chef that takes heed to Michael Pollan's approach to eating — «eat food, not too much, mostly veggies» — I think Meat Free Mondays are a fantastically creative way to generate momentum behind a cause.

While Mama Le's home cooking inspires much of the menu (pho, charcoal - grilled chicken), chef Le's mouth - wide - open travels — and the melting pot of Hawaii — inform more ambitious (and craveable) dishes like a hamachi Reuben or large - format meats (pig's head, anyone?).

It all started with a «bäco,» chef Josef Centeno's irresistible taco / pizza / gyro mashup, but this lively downtown spot quickly became known for much more, from veg - centric small plates to big hunks of grilled meats.

Founded by Chef Anthony Carron, with the first location opening in Downtown Los Angeles to much fanfare, the artfully crafted menu features craveable and irresistibly delicious pizza, rotisserie meats, salads and sides.

Asado chefs cook their meat very simply, without much enhancement other than a dab of olive oil and a touch spice to accent the organic, natural flavors of their beef, lamb, and pork.

Chef Wesley Holder and Executive Chef Francois Milliet do just that with a selection of flatbreads, meats and seafood, much of it sourced from local products (like the Duetto of Bruschetta with Surfing Goat Dairy cheese, Hamakua mushrooms, roasted tomato, basil).

Much of the vegetables and meat served in the Stone Barns and New York City restaurants come from the surrounding land, and the chefs have significant control over how they are grown and what the animals are fed.