Sentences with phrase «not restaurant kitchens»

Natural gas wells are not restaurant kitchens that can be «cleaned up» before the inspectors come — emissions levels from activities like well completions are determined by geology and the equipment on the site, the companies couldn't have influenced them to any significant degree if they tried.

Not exact matches

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.

Robots can't yet bake a souffle or fold a burrito, but a new restaurant in Boston is employing what it calls a «never - before - seen robotic kitchen» to cook up ingredients and spout them into a bowl.

Tim Ma prepares a duck confit salad at his restaurant, Kyirisan, in Washington, D.C. Ma says being mindful about reducing food waste is an integral part of his philosophy in the kitchen — not just for environmental reasons but also for profitability.

These restaurants also tend to feature reasonable - but - not - bargain prices (around $ 8 for an individual pizza), assembly lines with fresh ingredients, as well as plenty of stainless steel, see - through glass and open kitchens — so that, like Chipotle, the impression is that they have nothing to hide.

I don't suggest we give churches jurisdiction to raid restaurant kitchens (although, honestly, I could probably be talked into it!

But what she didn't know was that Olga's Kitchen would evolve into a chain of 34 successful restaurants in Michigan, Ohio and Illinois with two more under construction.

He even suggested (not once but several times and counting) that I ask the manager of the restaurant for a post in their kitchen when we are back in Singapore, so that I can learn how to cook like they do but at home to his majesty desire.

Ethical Kitchen has become one of healing places not only because they serve nourishing clean food I feel safe to eat, but also knowing how they contribute to the community, I feel the care and love that is beaming from this little restaurant.

This made me laugh when I saw it because I've had carnitas many many times in Mexico (not from a restaurant, but from home kitchens of friends and / or their abuelitas) and, honestly, it's always been my least favorite (and the most disgusting to me... except for menudo, I'm sorry, I can't love it) Mexican dish because it is much different than I see it here - basically the fatty trimmings from preparing something else taken and fried.

We never ordered take out (I actually didn't even try Chinese food until high school — and it was at friend's house), we never went to ethnic restaurants, and we never experimented with different cuisines in the kitchen.

Throughout our trip, the restaurants near the markets seemed to have the best food, and as the kind of tourist driven by her stomach, I find solid consolation in eating lunch directly after browsing market ingredients that don't make sense to buy if you don't have a kitchen.

If you haven't noticed I have a crush on Chinese takeout, but not so much on the ingredients that sometimes can be added in the restaurant kitchen.

You see, for years, literally 8 years, I've been on a homemade hummus quest, and while the America's Test Kitchen recipe is pretty tasty and delicious, it is not smooth and dreamy, like almost all restaurant hummuses are prone to be.

The business world is not short on stories about manufacturers that got started in their founder's home garage, a construction worker starting with one hammer and a few nails that grew into a multimillion - dollar operation, and restaurants with concepts that were developed in their creators» kitchens.

Celebrity - run or not, a new restaurant is always on shaky financial grounds at the onset due to significant, «front - heavy» costs (e.g., buying kitchen equipment, paying contractors, putting down security deposits).

Ribby (who is not a chilehead) and I were met in the kitchen area of the small restaurant by Chef Dean Brunner, Kim Brunner, and Stephanie White who, with her husband Len, own Cuvée, which is a bistro, market, and wine bar.

In addition to television, restaurants, and cookbooks, Hall is involved in a number of not - for - profit organizations that reflect causes close to her heart, including chef José Andrés's World Central Kitchen Chef Network, St. Jude's Children's Hospital, and Feeding America; she also serves on the advisory boards for the Edible Academy for the New York Botanical Gardens and for the Food and Finance School in New York City.

Glennon says the company still features all - from - scratch kitchens that don't rely on any pre-made or pre-processed ingredients, which is a rarity in today's restaurant industry.

The next time you see an elaborate mousse cake or macaron in an expensive restaurant, it may not have been whipped up by a sweating pastry chef in the back kitchen but rather coolly defrosted from a package shipped by The French Patisserie in the San Francisco Bay area.

My hopes were not high as we walked through the dark alley and into the restaurant through what looked like an apartment kitchen, but I was once again reminded to not judge a book by its cover.

In Bangkok, a city with gleaming postmodern kitchens and good ol' greasy spoons alike, one of my favorite food secrets isn't a restaurant at all, but a ramshackle shophouse selling nothing but curry pastes.

The funny thing about this dish and the salad, is that they both come from the kitchen of Cafe Juanita which is a restaurant that I've actually been to, not too far from me.

While it's kind of hard to eat Indian food at a restaurant during Whole30 as most things are cooked with cream or yogurt, not to mention all the non-compliant oils, there are tons of ways to bring all your favorite Indian flavors to your own kitchen.

As an adult, I don't venture much into the world of food beyond my kitchen and our favorite Mexican restaurant, so fried rice has been a recipe I've been working on for a while now.

But you won't just find us in restaurant kitchens.

In my sneak preview on Instagram, I mentioned about enjoying an entire Onam spread after years and my resolve to recreate some of the traditional Kerala dishes in my Canadian kitchen so I don't have to wait till I go back home to India or seek out a really good Kerala restaurant.

Farmer's Kitchen Cafe, located in Davis right off the I - 80, not only offers gluten - free and casein - free baked goods, but is a full restaurant serving soups, salads, pastas, pizzas and sandwiches (ask for gluten - free bread).

I'm in Hungary right now visiting my family and friends, which means I don't even get near to the kitchen for a week, and I only enjoy my mom's delicious food and the cool new vegan restaurants here, in Budapest (and that's why I'm not really responding to comments and emails — sorry).

And, out of the restaurant kitchen within a retro - mod converted laundromat, she's baking Samoas — not Caramel De-lites — from scratch.

Fish sauce adds a well - timed splash of salt and funk that complicates the dish just enough so that it seems like it came out of a restaurant kitchen, not your apartment.

Chef Simon, dubbed the «Rock n» Roll Chef» by Rolling Stone Magazine, has starred on «Iron Chef America» and «Hell's Kitchen» and has developed award - winning restaurants around the country in Las Vegas, Los Angeles, Chicago and Atlantic City.

When she's not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

A walk - in contains all of a restaurant's secrets: raw ingredients; special sauces and vinaigrettes; marinades and brines; and, more often than not, kitchen experiments in various stages of pickling, curing, and fermentation.

This iconic seafood restaurant overlooking the Rink at Rockefeller Center welcomed Chef Andy Bennett into their kitchen before the holidays and since then, he has been working to create a menu that highlights his own unique and intentional approach to healthy cooking — exhibiting that eating out doesn't always have to be a splurge.

This is not an easy task, especially living in expensive New York City and working at Bon Appétit, where I'm constantly hearing about new restaurants and wanting to cook intricate recipes that our test kitchen develops.

New York Times restaurant critic Pete Wells in his review of Le Coq Rico, a chicken - focused restaurant, says, «I'm almost always the one who gets the chicken,» and further explains, «every time I go to a new restaurant, I hope the kitchen may know things about poultry that I don't.

Hilton Hotels & Resorts the flagship brand of Hilton Worldwide, today announced the launch of Herb N» Kitchen, its new dining concept that infuses fresh, local gourmet food into an upscale restaurant and convenient culinary market.

The Herb N» Kitchen gourmet restaurant and market concept is an optional model for individual Hilton Hotels & Resorts properties and among many restaurant concepts developed to provide relevant F&B solutions for our hotels.

«You'd be hard - pressed to walk into any restaurant kitchen and not find at least one Vitamix,» she said.

Now open inside New York Hilton Midtown, the largest hotel in Manhattan, the first Herb N» Kitchen offers locals and travelers healthy fare for breakfast, lunch and dinner; and the choice of restaurant dining at their leisure, meals packaged to take away or in - room delivery for hotel guests.

If your food is not up to standard in the most expensive restaurant in the country, you would certainly send it back to the kitchen.

When she is not in the kitchen whipping up something delectable yet nutritious, she enjoys traveling and fine restaurants.

«Sexual harassment is standard practice in the restaurant industry where employers are willing to profit off women but won't pay them a fair wage,» said Saru Jayaraman, President and Co-Founder of ROC United, and author of Behind the Kitchen Door: The People Who Make and Serve Your Food.

And speaking of credos, dear reader, «the customer is always right» (which was emblazoned above the exit to the kitchen at a restaurant I waitressed at many years ago) just isn't true.

If the sausage is cleanly made, a good restaurant will not mind having a window into the kitchen.

«How part of the animal, butchered, came to be a kitchen scrap in a seemingly standard Pompeian restaurant not only speaks to long - distance trade in exotic and wild animals, but also something of the richness, variety and range of a non-elite diet.»

That's not surprising considering the materials she uses in her artworks: discarded scallop skirts, salmon skins, quail bones and other waste she gathers up from the kitchens at Pied à Terre, the well - known restaurant in London where she is artist in residence.

From my years working in plant - based restaurants in Los Angeles, I knew that managing staff and working in a kitchen were not my spaces of joy.

Choose restaurants where the kitchen prepares each meal from scratch and let your server know you don't consume dairy.