Sentences with phrase «with guest chefs»

We collaborate with guest chefs on the island that bring their authentic cuisine to our guests, offering tourists, expats and local citizens a unique, relaxing and fun experience.

Look for special events with guest chefs and educators for DIY workshops on a variety of subjects like fermented foods.

This wine shop turns into a bar at night and a pop - up bistro on weekends, with guest chefs, wine on tap, and $ 10 corkage for any of the small - production French and NoCal wines on the shelves.

We had a blast working with guest chef Matt Martin to create these delicious meatball subs for you!

SWINE SUMMER CHEF TAKEOVER Swine Southern Table and Bar announces a new chef residency program with guest Chef Ben Vaughn Swine -LSB-...]

These global operations included innovative programs and partnership firsts with guest chef series featuring such names as Thomas Keller, Danny Meyer, Daniel Humm, Jacques Torres, Francois Payard and Daniel Boulud.

Guests will then have the opportunity to sit down with the guest chef and enjoy the meal they created together in the intimate Lobby Lounge.

Not exact matches

With 19 decks at 68.3 metres high, Majestic Princess has the capacity to carry 3,560 guests, and entertain them in 7 bars and 13 dining options, including two with menus designed by Michelin star chefs — Harmony (a Chinese fusion restaurant) by chef Richard Chen and La Mer (a French - style bistro) by chef Emmanuel RenWith 19 decks at 68.3 metres high, Majestic Princess has the capacity to carry 3,560 guests, and entertain them in 7 bars and 13 dining options, including two with menus designed by Michelin star chefs — Harmony (a Chinese fusion restaurant) by chef Richard Chen and La Mer (a French - style bistro) by chef Emmanuel Renwith menus designed by Michelin star chefs — Harmony (a Chinese fusion restaurant) by chef Richard Chen and La Mer (a French - style bistro) by chef Emmanuel Renaut.

Fares cost between $ 4,200 and $ 12,500 per person for two - to four - day trips, and provide guests with semi-private suites, hand - crafted meals from a Michelin - starred chef, butler service and daily sightseeing excursions.

With this new round of funding, the company plans to invest in product enhancements that will continue to allow organizations to provide more personalized guest services and marketing as well as merchandise experiences like chef tasting packages.

Get social with a fun and interactive Pampered Chef Virtual Party, where your consultant shares product, cooking, and recipe tips, and offers fun giveaways to online guests.

«We are incredibly proud that we have been able to create locally - infused, ocean - linked dining experiences for our guests, in partnership with visionaries like Chef Andrés, who is not only one of the most talented Master Chefs in the world, but also an advocate for the protection and preservation of our country's natural resources.»

At each of his restaurants, Vallone works closely with his chefs and oversees every aspect of the guest's experience, from the floral displays to the many works of contemporary and modern art that adorn the walls of each venue, from the mise - en - place of each dish to the more than 1,100 lot wine list.

Avec Nous, the new contemporary French bistro located adjacent to L'Ermitage Beverly Hills with acclaimed Executive Chef Olivier Quignon at the helm, will host the official kick - off on Monday, April 4 at 7:00 pm with a complimentary signature pork rillette and crostini for all guests who mention Culinary Week.

William Quinn, executive chef of Parc, prepared breakfast for the event guests, including Poached Eggs with Piperade and French Feta; Herb - Encrusted Cold - Poached Beef Filet with Watercress - Mint Salad and Horseradish Cream; and Hazelnut Financiers and Miniature Coffee Cakes.

Gingerich will partner with executive chefs and general managers in delivering exceptional guest experiences that showcase Kimpton's innovative culinary and beverage offerings.

We had to know more... after lunch the chef came to chat with us and the other guests.

In his role as executive chef, Vlad is responsible for overseeing the dining operations of Polo Club Lounge, The Grill Room, Waterman Poolside Bar, room service and banquets at The Windsor Court Hotel, where the culinary philosophy is to provide guests and diners with «refined Southern» dishes.

Each invitee brought a guest, and as a group we cooked a feast with Canadian chef Lynn Crawford.

Today, I'm very excited to share with you a guest post from Chef Amber Shea!

Eataly NYC Flatiron had the pleasure of hosting the chef at our Birthday Bash a few years ago, a dine - around of our restaurants featuring guest chefs with cuisines across the world.

Each chef was tasked with creating 3 unique dishes for the competition's 5 judges, as well as for 60 culinary industry guests.

Guests will enjoy a seated multi course wine paired dinner featuring ColleMassari Italian Wines, chef meet and greet plus a hosted cocktail hour with specialty drinks from Hendricks, Glenfiddich, Milagro, Flor de Caña and Drambuie along with hors d'oeuvres along with S.Pellegrino and Acqua Panna.

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.

Designed to provide a master chef experience to home cooks of any skill level, Maharg prepares a four - course seasonal dinner and pairs it with local wines, then leaves it to guests to add the finishing touches in the privacy of their own chic treehouse cabin.

In addition to fully redesigned and renovated hotel guest rooms, each hotel will feature innovative and exciting food & beverage experiences unique to the Las Vegas market, including the award - winning NoMad restaurant by Chef Daniel Humm and restaurateur Will Guidara; and Eataly's vibrant Italian marketplace with cafes, to - go counters and full - service restaurants interspersed with high - quality products from sustainable Italian and local producers.

In collaboration with outside guest chefs, Chef Megill curates a creative six - to seven - course menu for the dinner soirees.

As the holidays approach, Bennigan's is inviting its guests to «Savor the Season» with a special limited - time menu featuring new chef - driven recipes and innovative drinks now appearing alongside the chain's signature favorites.

The Major Chefs, Chris Enright and Kevin Dowling joined forces with Three Square's Executive Chef John Hilton and Ryan Brown with help from Le Cordon Bleu volunteers to create some incredible dishes for the guests.

Guests at Just Salad can choose one of the chef - designed options, such as the Hudson Valley Mix, with baby spinach, butternut squash, broccoli, apples, goat cheese, beets, pumpkin seeds and multigrain croutons, drizzled with a suggested low - fat horseradish chive dressing, or they can choose from more than 60 ingredients and almost 30 different dressings.

Hosted by the Cayman Islands Department of Tourism, The Ritz - Carlton, Grand Cayman, and Food & Wine Magazine, the eighth annual celebration features an impressive roster of acclaimed chefs, sommeliers and mixologists to provide guests with a complete immersion of the destination's unmatched wine and dine scene.

The cruise line's new cruise ships launching in 2017 — MSC Meraviglia and MSC Seaside — will feature restaurants with innovative «open kitchens,» following the trend in restaurant design and creating a sensory experience that allows guests to see, smell and hear expert chefs at work.

With chef - driven food, innovative drinks and warm, friendly Irish hospitality, this Legendary brand delivers memorable dining experiences to every guest and compelling returns to all its franchisees.

In partnership with MSC Cruises, Chef Leung designed new and innovative dining concepts tailored to the tastes of Chinese guests, enhancing existing menus with creative flair and developing new exclusive signature dishes.

With chef - driven food, innovative drinks and warm, friendly Irish hospitality, this Legendary brand delivers memorable dining experiences to every guest and offers a franchise model capable of compelling returns on investment.

Valentine's Day Dinner at Bouquet Restaurant / February 14 / 6:00 - 9:00 pm / Cost: Prix - Fixe menu, $ 95 per guest / Celebrate Valentine's Day with the one you love with an upscale, five - course, prix - fixe dinner prepared by our chefs at Ponte Vineyard Inn.

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.

It's restaurant quality food served in the comfort of your own home with a chef who spends time explaining each of the dishes to you and tailoring the menu to the requirements of your guests.

Chef Jody Williams serves this truffle mixture family - style at holiday parties, with spoons, so guests can scrape off shavings of ganache and toss them through cocoa powder or sandwich between wedges of clementine.

Working in partnership with suppliers, chefs, venues, restaurants, guest brands and artists, the team at Asparagasm hold regular meat - free fine dining events at interesting venues across London.

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.

Butterworth rode out the experience on - site with her sous chef and her executive pastry chef, taking care of the guests that flocked to the hotel to ride it out and avoid the widespread power outages.

18 July 2014 With a taste for all things fresh and seasonal, guest chef Valentine Warner shows us how delicious a simple chicken salad can be Serves 2 Ingredients 2 chicken breasts3 bay leaves1 tbsp baby capers, drained4 canned anchoviesZest and juice of 1 medium lemon1 tbsp soaked raisins1 tbsp pine nuts1 large clove garlic, very finely minced15 large fleshy purple kalamata olives, stoned and torn in halfApprox.

James J. Coleman Presidential guests enjoy our private Club Lounge with dedicated concierge service and daily food offerings created by our award - winning chefs

Made by Amelia, aka «Little Chef,» the young niece of two of our guests, the dish was a hit with everyone.

On Saturday August 16, Jarden Home Brands will host the first annual International Can - It - Forward Day with special guest renowned chef and Bravo's Top Chef judge, Hugh Achechef and Bravo's Top Chef judge, Hugh AcheChef judge, Hugh Acheson!

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.

With chef - driven food, innovative drinks and warm, friendly Irish hospitality, this Legendary brand delivers memorable dining experiences to every guest, every meal, every day.

Finishing up at Café Boulud, the chef passes through the dining room, greeting a regular; the maître d' discreetly whispers the names of another set of guests, and the chef spends a few minutes talking with them too.

«Through working with some of Australia's most acclaimed producers and welcoming Jean - Paul as a Guest Chef, the restaurant is well positioned to elevate the dining experience.»