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Becoming A Chef

by Elizabeth Skipper December 11th, 2013| Ask the Chef
How many years does it take to become a chef?

How many years does it take to become a parent? Or a musician? There's no magic number. It depends on what kind of a chef you're talking about and the person who's desiring to attain that status, but the answer
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Chef Weibull of Velvet Room

by Julia Loschiavo August 15th, 2013| Chef Interviews
Located in San Francisco's Clift Hotel, the Velvet Room provides guests with locally grown ingredients in an elegant atmosphere. Chef Thomas Weibull places high value on seasonal produce, especially those of local farmers who grow fruits and vegetables organically and sustainably. By considering seasonal product to this extent, the
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Chef Jarrett and AMP 150

by Julia Loschiavo August 1st, 2013| Chef Interviews
Cleveland, Ohio definitely has plenty of options, but the farm-to-table menu of AMP 150 delivers high-quality food with every option. You can feel good about eating the local and seasonal fare, especially because flavor is absolutely not sacrificed. Executive chef Jeff Jarrett focuses on quality ingredients to
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Chef Lisa Sellars and Her Island Paradise Garden

by Julia Loschiavo July 11th, 2013| Chef Interviews
Located on the beautiful British Virgin Islands, the Peter Island Resort & Spa offers two restaurants on its tranquil and welcoming property. Between the upscale Tradewinds restaurant and the relaxed Deadman's Beach Bar & Grill, Chef Lisa Sellars uses garden-grown produce to create
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Chef Erin Wade on Farming and Vinaigrette

by Julia Loschiavo July 4th, 2013| Chef Interviews
Located in Santa Fe, NM, Vinaigrette is a salad bistro that relies heavily on fresh-grown produce for its creative, healthy, and delicious menu. Whether it be from Chef Erin Wade's farm or other local sources, every salad and menu item is sure to contain the freshest fruits and vegetables
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Bacco Ristorante: Fresh-Grown Italian

by Julia Loschiavo June 27th, 2013| Chef Interviews
Craving Italian? Bacco Ristorante, located in Southfield, Michigan, utilizes fresh-grown ingredients to create delicious Italian dishes in an inviting atmosphere. Perfect for lunch, dinner, or patio dining, Chef Luciano Del Signore places high importance on locally grown produce at the peak of its season. With a philosophy
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BOKX 109 American Prime

by Julia Loschiavo June 20th, 2013| Chef Interviews
Located in the Hotel Indigo in Newton, Massachusetts, BOKX 109 American Prime provides guests with quality food, service, and experience. A modern atmosphere combines with high-quality foods to create the epitome of fine dining. An emphasis on locally grown produce and natural meats give the menu freshness and
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The Federal: A Fresh, Modern American Tavern

by Julia Loschiavo June 13th, 2013| Chef Interviews
The Federal, located in Miami, Florida, provides visitors with a fun and casual dining experience without sacrificing quality. Using fresh, garden-grown ingredients, this all-American tavern is rustic and classic. The Federal's menu takes seasonal produce into account, and you're sure to have a fresh, delicious meal in a welcoming
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Madrona Manor: Garden-Grown Sophistication

by Julia Loschiavo June 6th, 2013| Chef Interviews
Located in Healdsburg, California, Madrona Manor is the epitome of high-quality food coupled with a truly unique experience. Madrona Manor, both an inn and a restaurant, aims to provide the best in cuisine and customer service. Fresh-grown food, excellent wine, and a beautiful location create a sophisticated yet
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Chef Zov Karamardian

by Julia Loschiavo May 30th, 2013| Chef Interviews
Chef Zov Karamardian is the owner of 5 restaurants in Orange County that bear her name and a best-selling cookbook author two times over (Simply Zov and Zov: Recipes and Memories From the Heart).

Zov’s Bistro and Bakery serves some of Southern California’s finest Mediterranean and Middle Eastern cuisine set
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Chef Sezai Celikbas

by TT May 23rd, 2013| Chef Interviews
While it may be fairly common that a chef runs more than one restaurant, the restaurants typically aren't an ocean apart.  Having restaurants in Turkey and Manhattan is just one of the ways that Chef Celikbas stands out in the crowd of culinary masters.  Chef Celibkbas created the menu
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Cafe de Boston: A Marketplace Eatery

by Julia Loschiavo May 16th, 2013| Chef Interviews
Located in Boston's Financial District, Cafe de Boston provides customers with a customizable and delicious breakfast and lunch experience. The unique marketplace concept provides customers with complete control over their meal, giving them the option of self-serve or made-to-order stations. From the salad bar packed with fresh, high-quality produce
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