Sentences with phrase «serving guests on»

What better way to serve than serving guests on a beautiful try like this one!

This Orange Glazed Salmon is a perfect weeknight meal, yet it's fancy enough to serve guests on the weekend,...

Something different than your normal cracker with a topping that you can serve your guests on Christmas, New Years eve or...

He serves every guest on his show Bulletproof Coffee and says it has a 100 % approval rating so far.

We entertain a lot by our pool and I would love to have a proper buffet to serve my guests on!

Not exact matches

About the Guest Speaker Michael Rodriguez serves as a Non-Executive Director on the Jervois Mining Board and has been the Chief Operating Officer (COO) of Poseidon Nickel since 2013.

While Waits remains somewhat of an anomaly in the music industry — he also acts, scores films and plays and was a regular guest on Bob Dylan's Theme Time Radio Hour show — he serves as an example of a truly multimedia artist, able to promote his work in one medium through the use of others.

Depending on whim and availability, guests to Buckland's house might be served baked guinea pig, mice in batter, roasted hedgehog, or boiled Southeast Asian sea slug.

Westermajer says he reads every guest survey that comes in, because both positive and negative surveys provide useful feedback on how it is serving guests.

Walk - On's is renowned for its signature menu featuring a taste of Louisiana served up in a game - day atmosphere by America's Cheerleaders, who make sure every guest feels welcome.

Serve it as a side dish on your holiday table and don't forget to offer your guests a dish of extra miso - date ghee for dipping, they will appreciate your generosity very much;)

«We look forward to serving travelers and hope to become a popular and convenient destination for guests to fuel up while they are on the go.»

Serve these delicious little Bloody Mary Bites on a celery stick or your guests can belly right up to the bowl with their toothpick.

100 grams oats (make sure they're certified gluten - free if you intend on serving this to gluten - free guests / friends)

Whether you serve them up beforehand to your guests as an appetizer, or put them on the table for all to enjoy, these mouthsized mushroom bites will go down such a treat!

Arrange the following toppings in bowls or on plates for guests to self - serve.

Sprinkle toppings over the greens or plate greens and serve with all toppings on the side for guests to assemble their own salads.

This would be a good soup to serve when you have company for you could put a variety of garnishes and add - ins in small bowls on the table and your guests could add what they want.

When serving the salad to guests, put the toppings on each plate... it's great for them to see and enjoy the vibrant colours of the dish!

Would make a great, pretty little treat to serve on a platter to guests though!

We had plenty to eat of course, but I also wanted some snacky foods to go with the mai tais I planned on serving as our guests arrived.

Serve these up on a plate and let your guests get creative with their toppings!

Let the second sides cook for 20 - 30 seconds before removing and placing on a plate lined with paper towels to absorb the excess moisture, or if you're making a big batch for guests and you want to keep the pancakes warm ahead of time, in a warm oven until they arrive and you are ready to serve.

Grilled Chicken Salad served on croissants, even lettuce leaves or endive boats are the perfect way to have something a little different as an option for your guests, and still keep it in the theme of a cookout.

This is how Sara Forte, beloved food blogger and author of the James Beard Award — nominated book The Sprouted Kitchen, cooks every day — creating sumptuous recipes colorful enough to serve guests, simple enough to eat with a spoon while sitting on the couch, and in amounts plentiful enough to have easy leftovers for lunch the next day.

If you are serving this at a party, consider prepping all the ingredients on plates and having your guests make your own wraps!

So as we are heading towards the New Years, I like to focus on fun, healthy, real food appetizers that I can serve to my guests.

If you want to really wow your family or guests when you serve dessert, try making this scrumptious white sauce and drizzling it on top.

I served it with roasted cauliflower which I found on epicurious (another huge hit with my guests) and a mixed green salad with a light vinegrette dressing.

Whether or not you're on the low - FODMAP diet, it's a healthy option, easy enough for a weeknight dinner and fancy enough to serve to guests.

«Here, we are focused on serving hotel guests as well as guests looking for a classic comfort food experience,» Engel says.

The series kicks off with a Halloween dinner party featuring chef Jonathan Waxman at Barbuto serving up some of his beloved classic dishes, then with Jamie Bissonette at Toro, where guests will enjoy his delicious dishes including the Paella Mixta, Anne Burell at Phil & Annes Good Time Lounge goes family - style in Brooklyn, Justin Smillie at Upland serves up his much sought after slow roasted duck, Marcus Glocker at Batard with a crowd pleasing delicate seafood tortellini, Mario Batali at Del Posto with a lobster salad as part of a five course menu, while Joey Campanaro at the Little Owl includes diver scallops on the menu, Marc Murphy at Landmarc is set to cook braised shortrib, with Los Angeles chef, Vartan Abgaryan from 71Above preparing a very special meal at James Beard House, Scott Conant cooks for one table of guests at the chefs private loft, while Alex Guarnaschelli at Butter with her crowd pleasing crab cakes and scattered acres roasted chicken.

We look forward to providing an awesome atmosphere for our guests while serving them delicious food as they cheer on their favorite teams.»

From private dining for two guests to most recently serving over 15,000 guests in a single day for a museum opening, we collaborate with our clients and execute on all the finer details that make an event successful,» Gerstel says.

The company emphasizes on - the - go convenience with about 85 percent of the half - billion guests served annually buying food at the drive - thru or for take - out.

Westermajer reads every guest survey that comes in, because both positive and negative surveys provide useful feedback on how it is serving guests.

My personal preference is to add the sauce after it comes off, or even serve it on the side, but I know that most people like that little bit of burned / caramelized sauce taste on their food so if it» s for guests I brush it on during the last 5 to 10 minutes.

Serving guests daily between 7 a.m. and 5 p.m., Butterscots continues to be recognized as a charming breakfast and lunch spot, with visitors remarking on the delectable selections of sandwiches, salads and sweets as well as the house made breads and rolls that are baked fresh daily.

The company's 13,000 employees serve 15 million guests annually and have put Towne Park on track to reach $ 500 million in sales within the next two years.

Based in Baton Rouge, Walk - On's is renowned for its signature menu featuring a taste of Louisiana served up in a game - day atmosphere by an all - American team, who make sure every guest feels welcome.

I serve it with some chile sauce in the stew and additional sauce on the side for guests to at their own discretion.

Guests pick up on the fact very quickly if you aren't genuine in your interest of serving them a great experience,» Gohde says.

As if that weren't enough, the dishes were served on little boats that floated down a table «moat» to guests including Liv Tyler, Naomi Watts, Kristen Wiig, Stephanie Seymour, Jason Sudeikis and Anna Wintour.

This took a little bit to prepare but it is worth a Sunday meal or a meal that can be served to guests Good job on putting this together.

It meant that some of the Taquitos weren't nearly as pretty as others; if you plan on serving these to guests, you might want to plan on making a few extra just in case (but the ugly ones were still delicious!)

As a disclaimer, this is certainly less decadent than a traditional pumpkin pie and I wouldn't necessarily recommend serving it to your guests on Thanksgiving, but I do think it's the perfect every - day snack, breakfast, or dessert for you to enjoy all fall.

All my guests loved it:) I served it with apples but we also had a veggie tray and one of the guys put it on celery.

Place a pitcher of the vinaigrette next to the bowl and let your guests drizzle a little on each serving.

I like to make two then serve them side - by - side on a large serving platter but individual braids are perfect for a dinner party so you can serve each guest their own little salmon braid.

I also served blue cheese on the side as it seemed this salad would go well with that and the guests agreed.