Sentences with phrase «produced by the chef»

The food produced by the chef was very good quality and enjoyed by all.

Not exact matches

Chefs spend hours finding the best produce and meats for dishes in their restaurants, so Abbott tried to fill a niche by providing top - of - the - line spices and blends with Terra Spice, he says.

Indeed, Peugeot continues to produce such mills that are preferred by gourmets and leading chefs the world over.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Led by Executive Chef Thomas Russo, Steelpan will introduce a fresh and tropical menu that features savory appetizers, small bites and entrées, including local seafood and produce, island bowls and inventive spins on familiar favorites.

In his role, Chef Dalton will lead Cheeca's flagship fine dining restaurant Atlantic's Edge, which serves a seasonal menu of fresh local seafood, prime steaks and organic locally - grown produce, complemented by a Wine Spectator award - winning wine list.

This healthy school lunch initiative was founded by the Chef Ann Foundation, National Fruit and Vegetable Alliance, United Fresh Produce Association Foundation, and Whole Foods Market in support of First Lady Michelle Obama's Let's Move!

A small sampling of what festival guests can enjoy include: A Summer Wine Garden, Celebrity Cruise Silent Disco, Taco & Beer Lounge by Towne Park Brewing and Chela's, Paella and Sangria Lounge by Villa Roma, Official «Pacific Burger» by Burger Boss, «Off the Hook Seafood» by Anderson's Seafood, Fresh Baja Shellfish Bar, Gelato Bar featuring Classic Summer Flavors by Golden Spoon, Live Broadcast of The Fork Report with Neil Saavedra, US Foods Chef Lounge, Sommelier Wine & Food Journey by BXCR Wine Bar, Melissa's Produce Grilled Corn and so many more delicious happenings.

Restaurants make their own dough from scratch using a recipe developed by critically - acclaimed Executive Chef Bradford Kent (the «Pizza Whisperer»), which requires a 24 - hour fermentation period to produce his signature light - as - air, crisp crust.

By working hand - in - hand with our customers, we can create and produce chef - quality, table - ready meals through very cost effective processes for both Retail and Food Service.

«So, we can shave an hour off of that,» the chef said, reaching into his briefcase and producing an honorary star - shaped badge once presented to him by a Texas sheriff.

As the Executive Chef of both Table, Donkey and Stick in Logan Square and Danke in Revival Food Hall, Scott Manley has built his reputation by producing some of the best and most unique charcuterie in Chicago.

505 Food Fights was created by Chef David Ruiz of Pueblo Harvest Café and Stacy Wilson of Just the Best Produce.

This award - winning array of farm - fresh American Cuisine with Asian accents presented by Food Network star and Chef Beau MacMillan features innovative seasonal menus incorporating local, organic produce, sustainable seafood, and hormone - free meat.

Backed by celebrity chef Michel Roux Jr and Florette's Managing Director, Zero Carbon Food utilises redundant underground spaces in London, producing leafy greens, herbs and micro greens using LED lights and hydroponics, producing fresh ingredients with a minimal carbon footprint.

The series, produced by David Gelb (director, Jiro Dreams of Sushi), devotes an episode to each chef: Ben Shewry, Niki Nakayama, Francis Mallmann, Dan Barber, Massimo Bottura, and Magnus Nilsson.

Each restaurant makes its own dough from scratch using a recipe developed by critically - acclaimed Executive Chef Bradford Kent («The Pizza Whisperer»), which requires a 24 - hour fermentation period to produce his signature light - as - air, crisp crust.

Lactalis branded products were used in a variety of ways producing dishes that included the Coupe marquise with Galbani mascarpone by Eric Bedoucha, Chef Partner of Financier Pâtisserie in New York, and the roasted lobster with Président butter & soft garlic byJean - Joël Bonsens, chef owner of Christophe restaurant in Amsterdam and HollChef Partner of Financier Pâtisserie in New York, and the roasted lobster with Président butter & soft garlic byJean - Joël Bonsens, chef owner of Christophe restaurant in Amsterdam and Hollchef owner of Christophe restaurant in Amsterdam and Holland.

($ 60 / person) Farm & Sea to Table Wednesday, Oct. 3 — 6:30 p.m. AAA - four diamond award - winning Paragon and Chef de Cuisine Scott Mickelson bring New England classics alive in this demonstration dinner featuring the freshest regional seafood and produce, elegantly paired with area wines by Saltwater Farms and Jonathan Edwards.

By preserving their own produce and curing their own meats, chefs can be sure every bite tastes exactly the way they want it to, utilizing the freshest products and minimizing processing to deliver flavors that are clean, clear and full of flavor.

«At the New York Produce Show, attendees can swing by our booth (# 401) and taste our cauliflower rice kits where we'll have Baldor chefs on - site cooking and offering samples of Chili Cilantro Cauliflower Rice, Tabouli Style Cauliflower Rice, and Moroccan Spiced Cauliflower Rice.

For more than 150 years, Vulcan has been recognized by chefs and operators throughout the world for top - quality, energy efficient commercial cooking equipment that consistently produces spectacular results.

Chef Bly comments: «I am delighted to create this one - of - a-kind cookbook combining the bounty of the Alaskan wilderness with the ingenious and natural spirits produced by Alaska Distillery.

Chef Joshua Thomas, sourcing specialist Valerie Broussard and the culinary team enjoy continuing the deep and rich culinary traditions of Green Pastures by offering all - natural poultry and meat, sustainably - sourced seafood, unadulterated local produce and hormone - free dairy.

My youngest gal and I went to the local farmers market with pop, had a lovely crepe prepared by Chef Tarek for breakfast and shopped for the weekly produce under the warm summer sun.

Recipe developed by Chef Jonathan Collins of The Kitchen Life for Produce Made Simple.

This healthy school lunch initiative was founded by the Chef Ann Foundation, National Fruit and Vegetable Alliance, United Fresh Produce Association Foundation, and Whole Foods Market in support of First Lady Michelle Obama's Let's Move!

New this year are classes by well - known chefs on how to capture the perfect food photo, pickle meat and produce, and design desserts almost too pretty to eat.

I know there are reports that Aramark / CPS suddenly improved the produce at Roosevelt after the protest began, but just FYI that chef salad photo was one of the first ones posted on The School Lunch Project website, pre-dating any potential improvements by CPS.

Tucked away on an industrial road, you'll find Russo's, the family - owned produce and gourmet market beloved by foodies and chefs alike.

As the Executive Chef of both Table, Donkey and Stick in Logan Square and Danke in Revival Food Hall, Scott Manley has built his reputation by producing some of the best and most unique charcuterie in Chicago.

Let's Move Salad Bars to Schools was founded by the Chef Ann Foundation, National Fruit and Vegetable Alliance, United Fresh Produce Association Foundation, and Whole Foods Market in support of First Lady Michelle Obama's Let's Move!

A source I spoke with at Houston ISD Food Services told me that salad bars in Houston schools (whether obtained through Chef Ann's grant program or by private fundraising) are simply «not sustainable;» i.e., the fresh produce required to regularly stock a salad bar is too expensive.

The chefs were also treated to a lunch of pheasant and venison provided by local game food suppliers, along with other local produce from some of Cornwall Food & Drink's members.

The resulting five - ounce burger, cooked by chef Richard McGeown, was made using 20,000 strips of cultured meat — about 40 billion cow cells — and took about three months to produce, «which is faster than [raising] a cow,» Post joked.

One of New Zealands finest restaurants Merediths, head by Executive Chef Michael Meredith, creatively produces Kiwi fare with inflections from around the globe, in a warm and inviting atmosphere.

His dissections of the dumbing down of food TV, the sellouts by big - name chefs who will endorse anything, and his reduction of Alice Waters from an icon to a clueless and naïve crusader for locally produced, organically grown lunches for inner - city kids are still as hilarious, as scatological and as spot - on as ever.

Chef Michaels dog food formulas are produced and marketed by Nestle Purina PetCare.

Vanity label brands are produced by familiar manufacturers, but with names like «Chef So - and - So's Special Blend.»

As a graduate of the New York Culinary Institute, Chef Sakul produces a complete dining experience, rich in the complex flavors of his Thai culture and complemented by fine wines & cocktails, coffees and desserts.

They are produced in Japan by Chef Asako.

The signature Kauai Grill restaurant by Michel - starred chef Jean - Georges Vongerichten uses organic produce.

They are inspired by fresh quality produce sourced by our diligent Head Chef and team from local Cotswold farms and gourmet artisans.

We are also extremely fortunate to have the Atherton Tablelands (known as the «fruit bowl of North Queensland «-RRB- close by for the hotel and resorts executive chefs to buy fresh farm produce that has not been stored for months or treated with chemicals to keep the food fresh for transportation.

The residence is laid out around a central great room with living and dining areas, and a separate chef's kitchen is fully equipped, making it easy to try out local produce or just mix a few drinks to sip by the pool.

This is award winning chef David Higgs's imaginative interpretation of his country's food, much of which is inspired by the produce from the hotel's roof garden.

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.

Only the freshest island produce is used by our chef to create an authentic Zanzibar experience.

Offer your guests a menu full of creative cuisine and local produce, prepared by our expert chef, which will continue to make your special day even more unforgettable.

Focusing on local produce, ko - ko - mo's kitchen (overseen by our renowned ex-Sydney chef) endeavours to produce a menu that is heavily influenced by local seafood caught daily in the pristine and plentiful waters off Lombok.