Sentences with phrase «where local chefs»

Take to the streets and check out the city's myriad of outdoor food markets, where local chefs sling pizza, tacos, dumplings and even baby...

The summer season kicks off in early May with Flavor of SLO, where local chefs, vintners, and craft beer makers showcase their talents on the grounds of the historic Jack House and Gardens in downtown San Luis Obispo.

See where local chefs shop for produce and sample California's finest in fresh and gourmet foods.

The summer season kicks off in early May with Flavor of SLO, where local chefs, vintners, and craft beer makers showcase their talents on the grounds of the historic Jack House and Gardens in downtown SLO.

Photographer Kat Braman and her team of vendors discovered Swank Farms — an up - and - coming venue for beautiful, one - of - a-kind farm to table dinners where local chefs have the chance at creating meals using the farms stunning array of micro-greens and veggies — and decided they'd put together an inspiration feature to show you how you could embrace the idea of a local, sustainable farm wedding.

While the mural is available for viewing 24 - 7, on Saturday mornings it is the backdrop for the popular California - certified, Old Town Temecula Farmers Market where local chefs and slow food enthusiasts shop for fresh, local seasonal fruits and vegetables (including avocados and citrus year - round), artisan foods, and fresh - baked goods.

If you fancy yourself a foodie there are some fantastic restaurants to try, as well as home cooking lessons where a local chef will teach you all of their secrets to a fantastic Greek meal.

Not exact matches

Many wineries have restaurants where Temecula Valley So Cal Wine Country chefs expertly pair wines with fresh, local, seasonal foods.

Many Temecula Valley wineries host restaurants where talented chefs expertly pair award - winning premium varietals with fresh, local, seasonal foods; and where guests dine with panoramic views of rolling hills and vineyards.

Mary M. Broere from Chef on the Spot offered Asian short rib sliders paired with mango slaw; bacon lovers were drawn to a station where Mary Ennamorato from Rocky Mountain Provisions handed out Boar's Head bacon pops drizzled with candied Mexican hot chocolate or a white chocolate and smoked paprika ganache.Centennial resident Bill Franklin, president of the American Master Chefs» Order and Nestle's corporate executive chef, received a big round of applause when he thanked those who prepared the evening's feast by noting, «Food tastes so much better when the ingredients are local.&raChef on the Spot offered Asian short rib sliders paired with mango slaw; bacon lovers were drawn to a station where Mary Ennamorato from Rocky Mountain Provisions handed out Boar's Head bacon pops drizzled with candied Mexican hot chocolate or a white chocolate and smoked paprika ganache.Centennial resident Bill Franklin, president of the American Master Chefs» Order and Nestle's corporate executive chef, received a big round of applause when he thanked those who prepared the evening's feast by noting, «Food tastes so much better when the ingredients are local.&rachef, received a big round of applause when he thanked those who prepared the evening's feast by noting, «Food tastes so much better when the ingredients are local.»

By booking the two - night Gastronomic Destination package, gourmet lovers will enjoy local delicacy tastings, a chef - guided tour of Barcelona's most famous food market and Michelin - starred cuisine at the hotel, where they can stay in a luxurious Deluxe room.

Their cooking aptitude will be tested during the festival's Iron Chef - style Sierra Chef Challenge where they will be pitted against one another in a timed cooking trial that involves mystery local ingredients.

This food lover's paradise featured no less than 200 wineries, breweries and sprits from around the world, 70 local restaurants plus dozens of gourmet food companies, and an exciting «Chef of the Fest Competition» where San Diego's best chefs take center stage.

Local reigns supreme at Fairmont Pittsburgh, where Chef Andrew Morrison has taken the helm of Habitat restaurant and brought his longstanding commitment to scratch cooking with him.

Cliff at Cap, the resort's signature restaurant with breathtaking panoramic views of the Caribbean Sea, is where Executive Chef Craig Jones serves a French West Indian - inspired contemporary menu based on fresh local products and seafood.

There are a number of new starred restaurants, including Delaware and Hudson, with its American menu and use of local seasonal ingredients; Meadowsweet, where Chef Polo Dobkin once again earns a star; Pok Pok Ny with its product - driven Northern Thai cuisine; Take Root, an eatery that offers a unique personal dining experience of homemade charm; La Vara that represents a creative view on tapas with Sephardic and Moorish influences; Luksus at Tørst, which offers a tasting menu of Scandi - minded snacks; and The River Café, where owner Buzzy O'Keefe and Chef Brad Steelman and their loyal team brought this amazing spot back to its wonderful self.

I worked at a now - shuttered local business called Clever Chef Works, where we offered gourmet grab - n - go meals for busy families.

Chef Pamela studied Foods and Nutrition at Northern California's Humboldt State University, where she formed her views and knowledge about local and organic foods.

Last weekend I was invited to a tasting event at Whole Foods Market in Santa Clara where Top Chef Melissa King prepared an amazing tasting menu using local produce.

Pee - Wee is the chef at the local diner in town, where everything looks as if the clock has been turned back into a John Waters Cry - Baby 50's style.

Current local hotspots include Silo, a zero waste restaurant where chef and founder Douglas McMaster has turned a warehouse space into a coffee roastery, brewery, and magical modern showpiece for local ingredients on a menu that nods to influences from the likes of Rene Redzepi.

We learnt to make fresh pasta in the Vecchia Scuola Bolognese run by famous chef Alessandra Spisni (who was quick to point out that Bolognese is traditionally made with tagliatelle and most definitely not spaghetti), and we explored Bologna's ancient subterranean canals in a rubber dinghy and later joined the locals in gorging ourselves on aperitivo, where a little extra on your drinks bill gets you an unlimited snack buffet too.

But the real action is at the hotel's Jean - Georges Vongerichten's restaurant — the eponymous chef's first foray into South America — where his signature Asian - influenced French cuisine incorporates local ingredients like hearts of palm and rare Amazonian fruits.

Don't miss the opportunity to dine in the restaurant where Chef Karen Mersereau will wow you with a refined table d'hote featuring the best local ingredients the Acadian Coast has to offer.

To properly gear up for a full day of wine tasting along Highway 12, stop at the Fremont Diner, a locals» joint with honky - tonk panache where the valley's vintners, grape pickers, and wine country chefs crowd the counter for brunch.

Villa Lucija also has a small traditional Tavern, where Mediterranean and local specialties can be prepared (please note the Tavern can only be used when our chef is in attendance which will incur an additional cost and may need to be pre-booked).

Check out the Best Kauai Food Trucks Directory, where you can find delicious, affordable «grinds» across the Island from talented local chefs.

He also stops at exotic locations along the way, where he faces off against local chefs in attempts to beat them at their own game by recreating classic, local dishes.

This Guanajuato - born chef cooked alongside Eric Ripert and Enrique Olvera before opening Máximo Bistrot Local, where the menu, based on fresh and... Read More

Food is freshly prepared by the on - board chefs and local ingredients are used where possible.

Breakfast buffets, lunches, and multiple - course evening meals are created especially for our guests by an on - board chef - from local ingredients, where possible.

The Ultimate Guide To The Hawaiian Islands — TheZoeReport.com, June 27, 2017 How I Picked & Planned the Perfect Babymoon — Refinery29.com, June 9, 2017 Best Resort Pools in Hawaii — Travel Channel, June 2017 How to Have a Haute Hawaiian Vacation — HauteLiving.com, May 24, 2017 Chefs at this Maui resort prepare Mother's Day dishes with their moms in mind — Los Angeles Times, May 12, 2017 Hotel Check: The Ritz - Carlton Kapalua, Maui — Business Traveler, May 2, 2017 Locals know where to eat on Maui — Maui No Ka Oi, May / June 2017 E Malam Kou Kino — Santa Barbara Life and Style, May / June 2017 Best Golf Resorts in Hawaii — Golf Digest, April 12, 2017 High end and home at The Ritz - Carlton, Kapalua — Travel Weekly, March 30, 2017 5 of the most luxurious Hawaii hotel suites — TravelAge West, March 20, 2017 West Maui Wonder — Modern Luxury HI, March 1, 2017 Luxe Hawaii Vacation Packages — Departures, February 1, 2017 A Guide to Hawaii Romance — Alaska Airlines Magazine, February 2017 2016

After scuba diving, you will head to a private beach on Catalina Island where you will enjoy an incredible Dominican feast prepared by renowned local chef nicknamed «Bobby».

The 400 guestrooms including the Business Class Rooms and Suites are elegant, contemporary and functional.Guests staying at the Business Class Rooms and Suites have access to the Radisson Club Lounge where breakfast, all - day refreshments, and evening cocktails are available.Each room has been designed and accesorized for the convenience of guests who want to make the most of their stay.An iPod dock and complimentary high - speed wired and wireless internet access are available in all rooms.FERIA the all - day dining restaurant caters to local and international palates.Interacation between diners and the chefs highlight every meal.

Authentic setting and sophisticated cuisine by the star chef Jérôme Ryon (1 Michelin star), where his creativity emphasizes local products and you can discover exceptional wines.

Dinner is served in our open - air dining room where you can relax in the ambiance of a plantation era beach house while enjoying renowned chef Peter Merriman's Hawaii regional seafood that isn't only a favorite of vacationers, but locals, too.

At Meadowbrooke Estate guests can relax in a tranquil retreat, be accomodated in fully self - contained chalets and dine at «Truffles Restaurant» where our chef serves sumptuous food using local produce.

The property offers several signature experiences such as Dive & Dine, where guests dive with a Nevisian dive master and catch spiny lobsters, just like the locals do, and return to shore to sip cocktails on the beach while the chef prepares dinner.

The highly - trained chefs are passionate about providing a culinary adventure for lovers of great food and source the freshest local produce using organic where possible and premium ingredients to ensure a true taste sensation.

For dinner, sample the exotic Balinese cuisine at Feast, where our chefs use only the freshest ingredients to highlight the superb local flavors.

You'll then hit the beach where local fisherman will be divvying up their morning catch straight from the ocean, you'll fill up on a big Balinese breakfast, then take to the kitchen dressed in full chef attire ready to learn the secrets of 20 traditional Balinese recipes, all under the guidance of Heinz von Holzen who has written five books on Balinese and Indonesian cuisine.

Nearby is the historic Centre Street Promenade, a local gem where you can find handmade crafts, chef - driven eateries, and innovative local vendors.

After a morning gathering local ingredients at the souk accompanied by an Aman chef, a warm welcome awaits at Amanjena's beautifully refurbished kitchen, where you'll prepare the delicious Moroccan speciality using a traditional recipe

Yucatecan recipes take pride of place in Zamá, a Mexican cuisine restaurant, where the chef pays homage to local delicacies while blending flavors for a modern palate that are sure to delight knowledgeable connoisseurs yearning for a twist on classic Mexican dishes.

Enhance your weekend mornings with our chef's made - to - order omelet station where we will customize a special omelet for you (or eggs cooked to your preference) filled with the finest local ingredients of your choosing.

There is a German Slow Food movement and there are slow food restaurants that focus on farm reared local produce, like Cookies Cream, which is vegetarian, where the chef is dedicated to slow travel and slow food, seasonal produce, and good food, and it's casual, young, trendy.

The dining pavilion adjoined to private kitchen, where our Indonesian Gourmet chefs prepare your tasty local and international cuisine that you can enjoy from dusk to dawn in the privacy of your own villa.

Local produce is king at Glen Lui where their Chefs take a lot of time and effort in putting together their menus to use as many local seasonal products as possLocal produce is king at Glen Lui where their Chefs take a lot of time and effort in putting together their menus to use as many local seasonal products as posslocal seasonal products as possible.

Veronica's Place is a completely vegetarian restaurant on the Caribbean coast where the chef owner is Veronica herself, a Puerto Viejo native whose roots trace back to Jamaica and whose culinary style reflects her deep knowledge of local... Read More

Chef Romaine Newell welcomes consultation prior to all Gernot's private fine dining events and special functions where he is sure to delight your dinner invitees — up to 30 guests — with a memorable farm - to - table experience that blends far - away inspiration and local fresh ingredients.