Sentences with phrase «served by the chef»

Grouper Soup in Puff Pastry, Lamb Medallions with Three Peppers, and Peas n'Rice were just a few of the dishes served us by chef Philip Bethell.

Inspired by the version served by chef Andy Ricker at his Brooklyn and Portland Pok Pok restaurants, these wings get doused in a sweet and savory glaze and rolled in a spicy, crunchy topping.

WE LOVE: Friday night's Midnight Chef's Table features a family - style meal served by chef Jeff McInnis and a local guest chef

Get lucky on the restaurant's web site, and you're in for a dream ride of one ridiculously fresh, flawless bite of traditional Edo - style sushi after another — fatty tuna, sweet scallops, briny mackerel — all lovingly placed over rice and served by chef Daisuke Nakazawa.

After Katrina, this wine store opened its backyard for mobile dinners served by chefs displaced from their own kitchens.

Modified breakfast, lunch and dinner menus are served by Chef MacMillan and his team in elements thanks to Sanctuary's second kitchen facility.

As if that's not enough, enjoy a perfectly inspired «garden to galley» coastal cuisine served by Chef Sherri (check out her food / adventure blog!)

Not exact matches

BURGER entrepreneur and chef Justin Bell has taken a sizable bite out of the Perth market and is aiming to serve up his unique fare in Melbourne by spring.

The hotel was recently named the No. 1 hotel in New York City by U.S. News & World Report, no doubt due to the chic Old World design and the high - end food and cocktails served at chef Tom Colicchio's on - site restaurant, Temple Court.

Each kit contains four servings of fresh ingredients with recipes and instructions assembled by professional chefs and drawn from regional and seasonal influences.

Asif is currently the owner, Executive Chef, and General Manager of 21 Spices by Chef Asif, a restaurant, bar, and lounge in Naples, Florida serving -LSB-...]

Chef Vinson Petrillo of Zero George Street Hotel and Restaurant in Charleston, S.C., was chosen to represent the U.S. by an esteemed judging panel, including Chef Wylie Dufresne of Alder restaurant, who also served as Petrillo's chef mentor in MiChef Vinson Petrillo of Zero George Street Hotel and Restaurant in Charleston, S.C., was chosen to represent the U.S. by an esteemed judging panel, including Chef Wylie Dufresne of Alder restaurant, who also served as Petrillo's chef mentor in MiChef Wylie Dufresne of Alder restaurant, who also served as Petrillo's chef mentor in Michef mentor in Milan.

Our executive food editor, Zanne Stewart, was served this tea by chef Ed Brown at The Sea Grill one evening when she was feeling ill.

The recipe was perfected by my beautiful friend Chef Hillori Hansen — you may remember her from our video about Spatchcocking — and we've served it on fresh gluten - free Read more...

A bright, light, amazingly healthy quinoa salad served with a delicious tropical dressing — inspired by Chef Marcel Gutierrez of the Arugula Deli, Idaho Falls, Idaho.

Serving diners a 100 percent plant - based and vegan culinary experience for breakfast, dinner, dessert, and lunch on the go, The Ravens» co-creative kitchen is led by Sid Garza - Hillman, author, certified nutritionist, and long - time vegan, who works in close contact with chef team Sadhana Berkow, Ubaldo Salazar, and Big River Nurseries gardener Clayton Houghland.

The three distinct eateries created by the innovative Japanese - American chef will include: an à la carte restaurant serving gourmet Asian creations in a stylish venue with incredible sea views; a Sushi Bar; and an area with Teppanyaki Grills — each area offering authentic pan-Asian dining experiences at sea.

Owner Benjamin Goldman serves as sommelier and beverage director and the kitchen is managed by Executive Chef Christopher Wilcox.

Bay Area chefs at fine dining establishments strive to be competitive by serving innovative entrees that other restaurants do not offer.

In addition to visiting exhibits on the show floor, we stopped by the World Culinary Showcase where world - class celebrity chefs served up their culinary expertise.

The cookbooks are, in some cases, annotated by Chef Prudhomme and serve as a testament to his lifelong curiosity and love for cuisine of all countries, particularly the regional cuisine upon which he built his career.

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.

Most recently, Chef Ryan Bloome of Terrain worked in collaboration and crafted a six - course supper beginning with atuffed squash blossoms featuring roasted summer squash, farro, Farm at Doe Run cheese and basil pesto followed by herb porchetta, diver scallops and dry - aged rib eye with roasted chanterelles, mushroom escabeche and sweet onion soubise served in red wine reduction.

In addition to checking out new products on the show floor, attendees can stop by the popular World Culinary Showcase where world - class celebrity chefs will be serving up their culinary expertise.

Adapted from Mayo Clinic Cookbook Executive Chef Peter Witt - Dover Point Gourmet - Private Chefs Servings: 4 Preparation Time: 15 minutes Start to Finish Time: 35 minutes Excellent lunch time sandwich - healthy and delicious — Dover Point Gourmet - Private Chef Peter Witt Copyright 2012 Food rolled in an edible wrapper and eaten by hand is a tradition in many... Continued

From live demonstrations by your favourite TV chefs to 100s of the UK's finest producers, the BBC Good Food Shows served up a feast of culinary inspiration!

The Lusty Vegan: A Cookbook and Relationship Manifesto for Vegans and Those Who Love Them by restaurant chef Ayindé Howell and Zoë Eisenberg serves up more heat than your spice cabinet.

Feasting on fare served up by 40 celebrity chefs and 70 fine wine and spirits purveyors, and bidding on auction items that money (literally) can not buy under other circumstances, the festival benefits Los Angeles area Meals - on - Wheels programs.

This year's finalists had 90 minutes to cook and serve four identical meals featuring duck as the protein, with results judged by four award - winning chefs.

Helmed by Israeli star chef Eyal Shani, the Paris outpost of the super-successful Tel Aviv - based chain goes beyond the gourmet stuffed pita conceit to serve fresh, vegetable - forward dishes, like Shani's beloved — and trendsetting — whole roasted cauliflower drizzled with nutty tahini.

Created by Chef Rudy, a chef in East Los Angeles, Molcajete Mixto combines classic ingredients, such as carne asada, chicken, chorizo and shrimp, and serves them up in a sizzling hot molcajete topped with HERDEZ ® Salsa VeChef Rudy, a chef in East Los Angeles, Molcajete Mixto combines classic ingredients, such as carne asada, chicken, chorizo and shrimp, and serves them up in a sizzling hot molcajete topped with HERDEZ ® Salsa Vechef in East Los Angeles, Molcajete Mixto combines classic ingredients, such as carne asada, chicken, chorizo and shrimp, and serves them up in a sizzling hot molcajete topped with HERDEZ ® Salsa Verde.

Dirty clean nachos By Vegan Chef Day (www.veganchefday.com) Serves 4 Prep 10 mins Cook 20 mins Calories 398 (per serving) Ingredients 6 More...

The favorite finish to a meal by Chef Yamaguchi, and served in his award winning restaurants.

Through this prize the BCC aims to promote a deeper understanding of what cooking represents today, by inviting us to reflect on the role that chefs play in today's society, as well as the way in which cuisine can serve as a transformative force in society.

The Chef's Table fine dining experience by advance reservation includes five courses personally described and served by the Vineyard Rose chef, and paired with award - winning South Coast wiChef's Table fine dining experience by advance reservation includes five courses personally described and served by the Vineyard Rose chef, and paired with award - winning South Coast wichef, and paired with award - winning South Coast wines.

A squad of whole suckling pigs was lined - up on long grills waiting to be carved by lively snout - wearing chefs who served them up with Mascarpone Polenta accompanied by sautéed wild mushrooms in a Spanish sherry sauce with green chile.

Started in 1986, the James Beard Foundation is a New York based national professional organization named in honor of James Beard that serves to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies and providing scholarships and educational initiatives to cooking hopefuls.

In books like Scandikitchen: Fika and Hygge and How to Hygge by chef Signe Johansen, cakes, buns, and pastries are served and cherished on their own ordained surface.

It's both prepared and served by a motley crew of chefs who cook like a band making its first album, i.e., without limits.

Helmed by two young chefs priced out of Portland's booming restaurant market, this shiny red 1927 dining car offers spot - on classics at breakfast and lunch (buttermilk flapjacks, tuna melts)-- served with a side of the Rolling Stones or Wu - Tang Clan to remind you this is not your typical diner.

This includes custom gourmet meals prepared on - site by a dedicated 5 - star private chef specializing in Mexican - contemporary cuisine, served in an elegant separate dining room that seats up to 12.

In 2013, The Grand Central Oyster Bar and Restaurant Cookbook, written by Chef Sandy and Roy Finemore, let the public in on some secrets, with pages of insight into recipes, historic anecdotes, and all manner of expert information on buying, cooking, and serving fish and seafood.

Here, patrons can dine al fresco while selecting seasonal offerings ranging from vibrant salads to seafood, pasta, flatbread, and desserts prepared in the traditional French style «Ala minute;» no matter your selection, every single item served is made from scratch in the kitchen, helmed by Executive Chef Daragh Matheson and Chef Amanda Martin.

If you love jalapenos, salsas or any type of chiles or know someone that loves jalapenos, then give yourself or the aspiring chef on your shopping list the gift of flavor and spiciness with the Jalapeno Lovers Gift Pack so you can use the poblanos to do killer rellenos, a can of jalapenos to cook up a plate of delicious nachos, the serranos to make authentic Mexican salsa or to serve chipotles in adobo over sea bass; or with the Chile Pepper Lovers Pack which is perfect if you want to become a jalapeno connoisseur, with it you will taste the many different ways jalapeno peppers are applied as the main ingredient in salsas like La Victoria Salsa Jalapena, El Pato Salsa de Jalapeno (Jalapeno sauce) and Buffallo Jalapeno, sauces like El Yucateco Jalapeno Sauce and Pico Pica green sauce jalapeno, canned jalapeno chile peppers both as whole or sliced from Herdez and Embasa and dips with cheese or beans by Fritos.

Volunteer chefs from around the nation worked with over 100 low - income individuals in the Phoenix community to prepare and serve 350 lunches, followed by a cooking demonstration.

Chef Bobby proudly admits that most of the restaurants found in the district are owned and operated by locals who are committed to serving great food.

Black Rice Noodles with Purple Cabbage and Peanut Sauce inspired by Chef Heike Müller's recipe in Thrive Magazine serves 3 - 4

Tasty n Sons is a neighborhood restaurant in North Portland, Oregon by restaurateur chef John Gorham serving inventive «new American diner» cuisine.

A stay at Wyoming's luxurious and intimate Brooks Lake Lodge includes fresh, seasonal and local fare prepared by chefs to tempt guest palates and served in the historic guest ranch's rustic dining room.

The dinner is paired with five drinks including three Japanese wines, a sake, and a mocktail, carefully selected by our Chef Sommelier and all served in Baccarat crystal glasses.