Sentences with phrase «with area chefs»

Willing was confident that the relationships he had cultivated over the years with area chefs coupled with Gronner's sales proficiency would make Aloha Seafood a success.

«Everything in our store is made fresh — our sandwiches and subs are baked fresh, everything is sliced fresh, we grind our coffee fresh, and we maintain that fresh attitude, so we're all about fresh,» he adds.Quick Chek employs a category management team that develops all of its recipes in addition to working with area chefs, Schaninger says.

Quick Chek employs a category management team that develops all of its recipes in addition to working with area chefs, Schaninger says.

Not exact matches

«We used to come downtown and you just never came into this area [on Fremont Street] unless you were looking for crack or something — it was honestly, so absolutely unsafe,» Donald Lemperle, the chef and owner of VegeNation, a new vegan restaurant opening with Downtown Project funding, told me.

Can I just say how much i love your website / newsletter etc etc. (I only recently discovered you) We now live in the Vavin / Jardin area and I am making full use of all your wonderful information (for example restaurant Le Timbre was a big success — ended up sitting wedged between the chef's parents and 2 editors from Penguin sent there by the ambassador's wife — it was like a party with everyone having to sit so close and the duck confit was yum).

If you aren't familiar with Simone, she's a real - life chef who runs a gluten - free / paleo catering business in the San Francisco area.

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.

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.

Along the way, there will be culinary attractions including bites from popular area restaurants, as well as dueling Celebrity Chef Stages with appearances by Ming Tsai, Barbara Lynch, Chris Coombs and more.

With more than 12 restaurants and a lease already signed for a 13th location, Here To Serve Restaurants» owner and executive chef Tom Catherall offers a variety of concepts and cuisines to diners throughout the Atlanta metropolitan area.

Upon his return to the Bay Area, Joe worked at Kyoto with Master Chef Tadashi Kirmua.

Pair that with talented chefs and a well - established craft brewing scene and you get a metropolitan area buzzing with inventive flavors.

We experimented last year with a couple of Pace Foods demos in the rotunda area (where the two lobbies meet), and they were well - attended, so we're having five guest chef demos in the same area this year.

Chef Ann Gentry is the creator, founder and operating owner of Real Food Daily, the only restaurant in the Los Angeles area that serves a 100 percent vegetarian (vegan) menu using foods grown exclusively with organic farming methods.

For more than twenty years, she wowed the San Francisco / Bay Area rising quickly as a star working with renowned chefs in the restaurant scene and then at her own Citizen Cake (for 15 years), a multiple award winning restaurant, bar and patisserie, and then at Orson restaurant.

Although small in size and relatively new, San Francisco Cooking School has distinguished itself by the company it keeps, fostering partnerships with chefs, restaurants, and foodservice leaders in the area.

Commercial work tables provide chefs with a clean working area for preparing all of your meals, with plenty of options to fit every type of kitchen need.

In the mid 1970's he worked with Saga Corporation at their fine dining restaurants, the Velvet Turtles, and eventually becoming a regional Executive Chef overseeing multiple properties working in Los Angeles, Orange County, and eventually moving to the Desert area.

Thus, the Basque Culinary World Prize aims to recognize chefs with a transformative vocation whose work brings about relevant changes in areas such as education, health, nutrition, environment, technology, innovation, entrepreneurship, industry, social or economic development, among others.

The TOTV weekend begins with the Friday VIP Dining & Concert experience, which features chefs and exclusive menu offerings from the area's finest restaurants.

«Newport Beach's culinary scene is re-emerging with some of the country's most notable chefs and restaurant groups, and we're inspired to bring our original concept to the area,» says Borkum.

As is Chef Keller's custom, late in the evening of last year's party, he held a debriefing with his culinary team, reflecting on best ideas and areas for opportunity for this year's event.

Tasked with doubling the size of the kitchen and expanding seating areas to accommodate the American bistro's growing clientele, the teams also worked together to create a concept that reflects the chef's vision, food and service.

Launched in the Bay Area in 2006, Sprouts Cooking Club teaches children from all socioeconomic, physical and mental health backgrounds the importance of healthy, nutritional foods through hands - on cooking with REAL chefs using REAL ingredients in REAL restaurants.

Chefs Stuart Brioza and Nicole Krasinsky of State Bird Provisions and the Progress have re-invigorated the Bay Area dining scene with what many consider to be the two best restaurants in decades.

Even with the benediction of local food heroes like Alice Waters and chef Paul Bertolli, the rustic country bread and French - accented pastries that had been so popular at Bay Area farmers» markets weren't moving the needle in the un-renovated bakery they'd taken over in 2002.

For its wine and food pairings on the patio, the winery partners with some of the area's finest chefs and artisan food producers.

At the helm of the cuisine at Bugis Street Brasserie is head chef Horace He who brings with him 15 years of Chinese culinary experience in the greater L.A. area.

($ 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.

When evening rolls around, the soaring industrial space next door serves daringly original food, combining chef Gabriela Cámara's refined seafood favorites from her Mexico City landmark, Contramar (think whole grilled fish brightened with colorful salsa verde) with the best Bay Area produce, like smoked trout croquetas topped with fava leaves and chipotle aioli, or grilled Hog Island oysters with nettles and requesón cheese.

Business partners, Anh Mai and Lian Nguyen opened the chef - driven space in May 2016 to provide the downtown area with a variety of quality and diverse food options, as well as an extensive craft beer, sake and wine selection.

A 100 - year old wood - carved dragon oversees the bar and lounge area with a capacity of 40, as a playful image of Chef Talde with bikini - clad models perched above the hostess stand.

Sourcing fresh fish from the sustainable local waters identified (nautically) as Area 31, with local produce from Florida's rich farmlands, Executive Chef E. Michael Reidt infuses the menu with passion and energy while preserving the integrity of the ingredients.

«We assist chefs by providing them with the best test kitchen in the area, and offering business development, support and contract placement for those planning to open their own establishments.»

In fact, Elisabeth Prueitt, who with her husband, Chad Robertson, founded the bay area staple, was dealt a uniquely paralyzing blow when, before opening the doors to her bakery, the pastry chef was diagnosed with gluten - intolerance.

We asked gluten - free food blogger / pop - up chef Sherrie Castellano, the Famous Local behind With Food & Love and Big Heart Tea Co., to give us the rundown on her favorite Celiac - friendly restaurants in the St. Louis area.

Metro Detroit About Blog Guest Chef is a Personal Chef and Home Catering Business serving the Metro Detroit area, focused on cooking from scratch with wholesome, fresh ingredients.

Food is very much on the agenda with two restaurant areas offering first - class dining overseen by a head chef who has worked in some of the most prestigious hotels in Scotland.

Your luxury community has an urban poolscape with private cabanas, pool pavilion, chef - inspired BBQ grilling stations, Wi - Fi in the pool area, game room with billiards table, business center with Wi - Fi hotspots, rentable club room, and coffee bar.

The home and grounds also have a gym, a wonderful glass - walled office, an outdoor dining area (with its own enclosed chef's kitchen), spacious rose garden, pond, large greenhouse and «next level» playground.

Fully - equipped chef's kitchen with professional grade, stainless steel appliances including a Viking range, dishwasher, plus black granite countertop bar with three stools and dining area with seating for eight

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.

Fully - equipped chef's kitchen with professional grade appliances including a Viking range plus black granite countertop bar with three stools and dining area with seating for six.

The Wining & Dining area is complete with food from expert chefs and your choice of beer, wine, and liquor.

Our event specialists work with the very best florists, decorators, photographers and vendors in the area, while our chefs excel at creating memorable menus.

Overlooking the dining area, the kitchen carters to gourmet chefs with its tawny granite countertops and stainless steel appliances.

The bar offers a collection of rum of over 180 types from 36 countries • La Kaze Mama, discover the truly Mauritian home cooking in a memorable outdoor setting being the Chef's herb garden restaurant • Red Ginger Bar & Pool Lounge where one can enjoy a cocktail while contemplating the magical sunset • Shanti Spa, one of the largest of the Indian Ocean, with 25 treatment rooms including a dedicated yoga and meditation pavilions as well as a fully equipped fitness and Pilates area • Complimentary unlimited green fee at «Avalon Golf Estate» (18 - hole golf course) including shuttle service, golf cart and driving range.

With lots of space for chefs and onlookers, this grand area is beautifully crafted and well equipped.

We were familiar with the villa and the area and as a result had an even better time which is hard to believe, every part; the accommodations, the staff, the chef of cabos team, everything, we had an amazing time... 6 adults and three little girls.

have everything you need to enjoy this beautiful region - such as shaded outdoor dining areas that invite you to relax with friends over a glass of rosé, and chef - standard kitchens where you can whip up a meal from the day's market finds.