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Entrada - Bolinho de salmao defumado com gergelim preto. Acompanha molho de shoyo com limão e gergelim branco. Chef Juca. Fotos para o Festival Brasil Restaurante Week.
Red Cross Farm To Table Fundraiser is where community leaders from across the Monterey, San Benito and Santa Cruz Counties will gather to celebrate the positive impact of the American Red Cross of the Central Coast while also supporting local farms and wineries and community establishments in a beautiful outdoor setting.
Red Cross Photographer | Cate Calson
The NOLA vs Carolina Chef Battle on Dec. 29, 2018 at the Treme Hideaway in New Orleans was one for the record books! This gourmet tailgate cookoff featured Celebrity Chef Jerome Brown representing the Carolinas, and Chef Wendell Randall representing New Orleans. Chef Rome is the author of Carolina Soul: The Down Home Taste of the Carolinas, is a native of North Carolina, and has appeared on The Food Network, ESPN, Sister Circle Live, the 700 Club, and other national media. He's also cooked for such celebrities as Shaquille O'Neil and Byron Cage. Chef Dell is a native of New Orleans, and is the owner of Cookin For You Personal Chef and Catering and a consulting chef at Half Shell on the Bayou Restaurant in New Orleans. He has also cooked for the New Orleans Saints, Lil Wayne, and the University of Kansas. Special thanks to our sponsors, Piazza Seafood, Wyndham Vacation Resorts, Rouse's Markets, and Exclusive Diamond Transportation!
More than $115,000 in net proceeds was raised last night at the 26th annual Chefs’ Feast for the Regional Food Bank of Oklahoma’s Food for Kids program. Thanks to the support from area restaurants and the community, 575 chronically hungry students will now have access to food over the weekends and school holidays. regionalfoodbank.org/newsroom/3-29-13/MetroRestaurantsCoo...
The 30th Annual Chefs’ Seafood Symposium at the Virginia Institute of Marine Science in Gloucester Point, Virginia on Mar 14, 2023. Photo by Lathan Goumas/Virginia Sea Grant
I went to Peixe em Lisboa with my very own press pass (YaY!). Got to try a few dishes, meet a couple of chefs (I'm particularly thrilled that I met one that actually worked in the kitchens of El Bulli, which I didn't realize until after the fact) and saw a cooking demo which is what this photo is of. Chef Leonel Pereira putting the finishing touches on some dish I didn't get to taste but kinda wanted to.
Bannock’s opening chef Paul Brans shucks east coast oysters for the 2400 guests that came through to check out the newly relaunched Arcadian. The briny oysters were served with a delightful pear mignonette, horseradish and chili sauce.
Chef Jason Merrill carving churrasco of beef and cream verde mole'-rubbed churrasco of pork. Both were exquisite, but the pork stood out as tender, juicy and just properly flavoured to taste perfectly of itself while still being enhanced by the seasonings.
The positioning in the photo of the wire-sculpture over the face of Daniel Webster was entirely accidental on my part.
So after spending £25 on two drinks in London all the restaurant chef are out tonight, even though I foolishly bought my bag in extremely pissed and int spent a penny lol
Ideally located in the prime touristic area of Tribhuvan International Airport, Chef House Resort promises a relaxing and wonderful visit. The hotel offers a wide range of amenities and perks to ensure you have a great time. All the necessary facilities, including laundry service/dry cleaning, restaurant, room service, meeting facilities, coffee shop, are at hand. Guestrooms are designed to provide an optimal level of comfort with welcoming decor and convenient amenities like internet access – wireless (complimentary), internet access – wireless, shower, microwave, daily newspaper. Enjoy the hotel’s recreational facilities, including garden, before retiring to your room for a well-deserved rest. Chef House Resort is an excellent choice from which to explore Kathmandu or to simply relax and rejuvenate.
(We got to hang out in the kitchen for an hour sipping drinks and talking with the chefs and other guests.)
More than $115,000 in net proceeds was raised last night at the 26th annual Chefs’ Feast for the Regional Food Bank of Oklahoma’s Food for Kids program. Thanks to the support from area restaurants and the community, 575 chronically hungry students will now have access to food over the weekends and school holidays. regionalfoodbank.org/newsroom/3-29-13/MetroRestaurantsCoo...