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Ja Moin,heute war ein ganz besonderer Tag. Der Chef von allem war heute bei uns an Bord,das Schwein Adolf.Adolf wohnt in der Villa Hügel und zu den Pfoten seiner Villa liegt der Baldeneysee.Ein mal im Jahr fährt der Chef auf einer unserer Booten mit,im letzten Jahr war er auf der Adelheid und ist mit uns auf dem See gesegelt.Wir sind mit ihm bis zur Roten Mühle gefahren,wir waren von der Staumauer aus aufgebrochen.Karin hat heute das Ruder in der Hand und wir alle haben die Polleraffen gemimt.Zum Glück hat das Wetter mitgespielt ,obwohl morgens doch noch ganz schön viel Nebel war.Das wichtigste war ,der Chef war mit allen zu frieden,es gab genug zu trinken und zu essen,wie ja alle wissen, hält das Leib und Seele zusammen.Den Rettungsring wollte Adolf unbedingt mitnehmen ,um ihn an die Wand zu hängen ,zur Erinnerung.Wir haben genug davon,deswegen haben wir den Rettungsring ihm direkt mitgegeben.Ach so, der Chef ist wirklich sehr nett,nicht so komisch wie die anderen sagen.
Canoe’s chef de cuisine John Horne puts the finishing touches on the maple torched ivory salmon dish.
Customers are raising toasts to celebrate their great time at Chef's night held in R&R Bar and Grill (U.S photo by Lim Hongseo)
October 30, 2013 "Cobaya" dinner with Chef Daniel Serfer to benefit Komen for the Cure.
6730 Biscayne Boulevard, Miami, Florida
305.756.0366
twitter: @frodnesor
The Enchanted Garden Restaurant.
Hong Kong Disneyland Hotel.
HK Disneyland.
July 2011.
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Chef Andrea Maunder having fun making toutons! She owns and operates Bacalao, an award-winning restaurant dedicated to innovative Newfoundland cuisine — at Town of Bay Roberts.
São Paulo, 28 de julho de 2018. O evento foi promovido pela Confederação de Agricultura e Pecuária do Brasil (CNA) e pelo Serviço Nacional de Aprendizagem Rural (Senar). A proposta foi homenagear o produtor rural no seu dia, unindo diversidade regional e cultural. Fotos Tony Oliveira
B.C. Sockeye Salmon Filet Cuit Sous-Vide, Leek & Fennel Fondue
Served with:
Soave "La Rocca", 2000, Pieropan, Italy
Our sommelier was quick to note that the Soave is a single vineyard wine made from Garganega grapes. I thought it was very clean and nice paired with this bonus course.
Slowly cooked sockeye (how I love thee) cut like sashimi were gingerly perched on a bed of braised leeks and fennel. Plated with chervil dressing, this was a silky and luxurious dish. I can live with surprises like this.
By Denton Harryman on 6/20/2009
We ate at Two Chefs yesterday and I took this photo as we were entering the restaurant ... I was very impressed with this photographers knees ... you may see me taking this same photo but I'll be setting on the sidewalk ... not bending me knees to this extreme (smile) ... you may remember some of my past photos showing photographers techniques, for example ... April 12, 2009 - Taking photos in Falls Park , March 3, 2009 - Taking photographs in the snow , August 25, 2008 - Photo shoot for a mouse , May 10, 2008 - Friends posing for a photo , or my favorite October 9, 2007 - Looking for the next great photo .
Daisuke Izutsu of Don Don Izakaya, a member of the Canadian Chefs’ Congress, prepared kasujiru – a traditional Japanese soup made with miso, sake lees, pork, Japanese root vegetables and jelly-like konjack. We were told the event was significant because Japanese food is about connecting with nature and Soupstock was very much about conserving it.