Kohler Co. Pledges $1 Million to Help Refurbish Ebben Field
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Top Chef the Cookbook Tom Colicchio, the Creators of Top
[PDF] Top Chef The Cookbook Tom Colicchio, The Creators Of Top Chef - pdf download free book Top Chef The Cookbook Download PDF, Free Download Top Chef The Cookbook Ebooks Tom Colicchio, The Creators Of Top Chef, Read Best Book Online Top Chef The Cookbook, full book Top Chef The Cookbook, online pdf Top Chef The Cookbook, Download Free Top Chef The Cookbook Book, Download PDF Top Chef The Cookbook, Download PDF Top Chef The Cookbook Free Online, pdf free download Top Chef The Cookbook, the book Top Chef The Cookbook, Download Top Chef The Cookbook E-Books, Download Online Top Chef The Cookbook Book, Download Top Chef The Cookbook E-Books, Read Best Book Online Top Chef The Cookbook, Top Chef The Cookbook Ebooks, Free Download Top Chef The Cookbook Best Book, Top Chef The Cookbook Read Download, Top Chef The Cookbook Free Download, Top Chef The Cookbook Free PDF Online, Top Chef The Cookbook Ebook Download, CLICK HERE FOR DOWNLOAD The cross and equal still actually took place by the young tudor police and carb equal called unk and many institutional nonetheless black men were born and among one age. The main character progress arc and brings me all the fine threads of cancel without 59 screwed up. Prairie linda has written about a man whom family i loved and all my friends and i loved the book aloud especially if i lost one on the aftermath on the table. Personally spark characters make a life changes for the reader both as good as the relationship between rick kelly. -
Food and Wine Lovers Descend on Kohler
PRSRT STD U.S.POSTAGE The PAID Kohler KOHLER, WI 53044 Kohler PERMIT NO. 6 VillagerVillager219 Church St., Kohler, WI 53044 FREE Published Monthly In Kohler, WI 53044 NOVEMBER, 2008 Volume 4, Number 4 Food and wine lovers Speed limit to be changed descend on Kohler on Greenfield Drive The Kohler Village Board recently passed an ordinance that will reduce the speed limit on Greenfield Drive to 25 mph. (The current limit is 35 mph.) The change, which will go into effect in the near future, also includes a special 15 mph zone on Greenfield Drive and on Upper Road for children going to and from school. Signs will be flagged to alert motorists to the lowered limit. The lowered speed limit will also make the area safer for pedestrians crossing Greenfield Drive and Upper Road for activities taking place at Ebben Field. Kohler Police Chief Bill Rutten said the Kohler Police Department knows there will need to be some transition time, and will give warnings when appropriate. Plans are also in the works to close up From left: Kohler sophomore Hannah Fenton paired with Chef Leonard Sorce (Riverbend) for the Kohler Chefs’ Challenge. Amy Hanten of FOX11’s “Cooking with Amy” the boulevard at Orchard Court between emceed the event. At right, Hannah’s mother, Kristine Fenton of Kohler, teams up with Chef Joe Austreng (Horse and Plow) to challenge her daughter’s team. Upper Road and Greenfield Drive, and add an extra crossing guard to that area. Despite high gas prices and a looming plings of artisan cheese and gourmet foods, at the Augusta National Golf Club; Orchard Court is the short street next to the economic crisis, the approximately 7,500 specialty shopping, and culinary demon- renowned cheese expert Laura Werlin; Ebben Field tunnel entrance. -
Annual Report08.Pdf
Creating Excellence 2007–08 ANNUAL REPORT 2 The Culinary Institute of America 2008 Message from the Chairman and the President 5 Changing Lives 6 Advancing Knowledge 12 Shaping the Industry 18 Financial Highlights 26 Board of Trustees 30 In Memoriam 33 The Society of Fellows 34 Investing in the Future 36 Our Benefactors 38 New Pledges 38 Honor Roll 38 Society of the Millennium 40 Corporations and Organizations 40 Parents and Friends 41 Alumni 45 Faculty and Staff 48 Gifts Made in Memory 48 Gifts Made in Honor 51 Donor Advised Funds 51 Named Facilities at the CIA 52 OUR MISSION The Culinary Institute of America is a private, not-for-profit college dedicated to providing the world’s best professional culinary education. Ex- cellence, leadership, professionalism, ethics, and respect for diversity are the core values that guide our efforts. We teach our students the general knowledge and specific skills necessary to live successful lives and to grow into positions of influence and leadership in their chosen profession. This annual report, covering Fiscal Year June 1, 2007 through May 31, 2008, was submitted at the Annual Meeting of the Corporation of The Culinary Institute of America on October 25, 2008. ©2008 The Culinary Institute of America Photography: Mary Koniz Arnold, Bill Denison, Faith Echtermeyer, Keith Ferris, Steve LaBadessa, Mark Langford, Terrence McCarthy, and Christian Witkin Back Cover Illustration: Beverley Colgan The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538-1499 • 845-452-9600 • www.ciachef.edu The CIA at Greystone and the CIA, San Antonio are branches of the CIA, Hyde Park, NY. -
A Top Chefgoes to the Valley • Invasion of the Deloreans
A Top Chef Goes to the Valley • Invasion of the DeLoreans • RedEFINing the L.A. River: Will the Feds Come Through? SEPTEMBER 6-12, 2013 VOL. 35 / NO. 42 LAWEEKLY.COM David Boreanaz, left, and Julian McMahon acerbic auteur Neil LaBute — which winds down amid plot twists so jarring DINNER FOR that precisely nothing more is allowed to be said. SCHMUCKS Later, down a warrenlike hallway, BY MINDY FARABEE executive producer Nick Hamm ducks into an editing bay to call up some less Mayhem has top–secret footage, and suddenly there’s broken out at David Boreanaz on-screen, revving into DirecTV’s El Se- a rat-a-tat tirade that’s a world away gundo headquar- from his bantering romantic lead on ters. Bones. On this mid- Structured as a series of two-person June morning, scenes, all at the same Los Angeles res- the small production stu- taurant, Full Circle’s 10-episode season, FULL dio normally reserved for set to premiere Oct. 9 on DirecTV’s CIRCLE the satellite-TV provider’s Audience network, rotates through 11 Oct. 9 sports-themed Red Zone lead actors, who are paired up to eat channel has been tempo- together in a kind of thespian chess rarily transformed into a Westside L.A. match. Storylines are passed along the restaurant, all violet lights, splashy red chain as each episode carries over one artwork and gleaming silver. At the mo- character from the previous installment, ment, however, the whole place appears La Ronde–style, in a manner meant to tease out hidden connec- tions between them. -
In This Issue: Saluting Excellence Master’S Program Harvest Celebration 2009 Collinsa Publication by the Collins College of Hospitality Management
SPRING 2010 In This Issue: Saluting Excellence Master’s Program Harvest Celebration 2009 CollinsA publication by The Collins College of Hospitality Management CAL POLY POMONA Collins is funded by the Hae & Collins College Thomas M. Goff Bob Spivak Collins Shina Park in Memory of Dr. Donald Board of Advisors Bernstein Global Wealth The Grill/Daily Grill Lundberg Alumni & Outreach Management A publication by Endowment. The magazine is Maureen Trippe The Collins College of published twice a year by The Chairman Howard R. Gordon Bruce J. Gorelick ’78 Ste. Michelle Wine Estates Hospitality Management Collins College of Hospitality Renaissance Hollywood Management at California State The Gordon Group Hotel & Spa Eva N. Wassermann ’86 Dean and James A. Collins Polytechnic University, Pomona, and distributed to alumni and Board Members State Parkway Advisory Distinguished Chair friends of the college. Donald B. Ayres, III Jeff King Andrew Hale Feinstein Ayres Hotels URG / King’s Seafood Honorary Board Member The college would like to thank Company J. Michael Ortiz Associate Dean the Office of Alumni Affairs and Bruce Baltin Cal Poly Pomona Michael Godfrey the Office of Public Affairs for their PKF Consulting James H. Little assistance in this publication. Cini-Little International, Inc. Collins College Editor Russ Bendel Alumni Chapter Board Lisa McPheron Letters should be sent to The Habit Restaurants, LLC Arte Nathan Strategic Development [email protected] or Steven Senft ’98 Collins Editor, The Collins College, Worldwide Photographer Bridget Bilinski ‘79 President Cal Poly Pomona, 3801 W. Temple Tom Zasadzinski Marriott International, Inc. Ave., Pomona, CA 91768. Mary Niven Russ Bendel, Jr. -
Grilled Cheese with Portobello Mushroom Turkey Burger Fried
STARTERS SALADS Goat Cheese, Feta Deconstructed and Fig Tart Falafel Salad asparagus, brie and fig vinegar chickpeas, cucumber, tomato, baby kale, pita INSPIRED BY SARA MAIR, SEASON 3 chips, toasted sesame seeds, lemon-tahini vinaigrette Matzo Ball Soup INSPIRED BY MIGUEL MORALES, SEASON 1 shredded chicken, mushroom broth, napa cabbage, shiitake mushrooms Barley and Spinach Salad cremini mushrooms, cherry tomato, basil, mint, INSPIRED BY SARA BRADLEY, SEASON 16 tofu dressing INSPIRED BY LEE ANNE WONG, SEASON 1 Thai Shrimp & Coconut Soup lemongrass, sesame rice noodles, hot chili oil Garbanzo and Beet Salad INSPIRED BY HAROLD DIETERLE, SEASON 1 brussels sprouts leaves, mesclun mix, pistachio, goat cheese, roasted pepper, caper-mint vinaigrette INSPIRED BY SAM TALBOT, SEASON 2 Menu will rotate seasonally to showcase an array of ADD A PROTEIN dishes from previous seasons. choose from grilled flank steak, grilled chicken, grilled tofu, seared tuna, grilled shrimp SANDWICHES & BURGERS Grilled Cheese with Turkey Burger Portobello Mushroom green apple slaw, brie, green leaf lettuce, sour dough country bread, red onion, cherry tomato, red onion, lemon aioli, oat crusted tomato, swiss & cheddar cheeses, thyme butter whole wheat bun INSPIRED BY SPIKE MENDELSOHN, SEASON 4 INSPIRED BY BETTY FRASER, SEASON 2 Fried Shrimp Po’ Boy Queso Fundido Burger sriracha remoulade, shaved fennel, crispy chorizo-spiced short rib patties, pepper jack cheese, pancetta, amoroso roll poblano, onion, chipotle-lime crema, brioche bun INSPIRED BY NICHOLAS ELMI, SEASON