DOCSLIB.ORG

NYC & Boston Foodie Tour Feat. Chef Ilona Daniel

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
NYC & Boston Foodie Tour Feat. Chef Ilona Daniel NYC & Boston Foodie Tour Feat. Chef Ilona Daniel October 14 - 18, 2016 4 Nights 5 Days Friday, October 14th Morning Meet your Tour Director from Target Tours and Food Guide Chef Ilona Daniel to depart on your six day NYC & Boston Foodie Tour. We begin in Charlottetown at 6:00 am and stop to pick up passengers in Aulac, Salisbury, Lincoln and Woodstock. Transfers are available from Dartmouth, Truro and Saint John. We stop for lunch and rest breaks along the way. Enjoy games with your Tour Director and foodie info and facts from Chef Ilona along the way. Evening Arrive at Hampton Inn & Suites, Portsmouth, NH at approximately 5:30 pm. Explore the restaurants and shops in the area and enjoy your night. Saturday, October 15th Morning Enjoy a complimentary breakfast and meet with your Tour Director and Chef Ilona as we depart for New York City. We will stop for lunch along the way. Afternoon We will arrive at approximately 1 pm in New York City. Our rooms at the New York Hilton Midtown will not be prepared until 3 pm but we are ideally located to explore the area and grab a snack while we wait. Pack a bag to go and explore if your room is not prepared upon arrival. Your luggage will be stored in the meantime. Evening This evening we will go on a locally guided foodie tour of the Flatiron District! Prepare your appetite and put on your walking shoes for this 2.5 hours tour of this scrumptious area of NYC. This tour includes Eataly (Mario Batali’s artisanal Italian Food Emporium) Caffe Lavazza, Schnippers Quality Kitchen, Beecher’s Cheese and Bread’s Bakery to sample award-winning and famous chocolate babka warm from the oven. You will also learn somethings about the Big Apple along the way! Sunday, October 16th Morning Enjoy and explore NYC on your own this morning. Afternoon This lunch you can go on an optional meal with Chef Ilona Daniel at a restaurant of her choice. You should anticipate a memorable food experience where the meal could last the balance of the afternoon. New York City’s food scene is always changing and developing. As a result, the restaurant will be chosen closer to the date but can be anticipated to be listed in the top 50 restaurants of NYC. Evening This evening is at your leisure. Your Tour Director can help you plan to see a Broadway show, visit Time Square, or simply explore beautiful New York City. Monday, October 17th Morning Meet with your Tour Director. Today we check out and travel to Portsmouth. We stop for lunch and rest breaks along the way. Enjoy games with your Tour Director and foodie info and facts from Chef Ilona along the way. Afternoon This afternoon we check into the Hampton Inn Portsmouth, New Hampshire. If rooms are not prepared yet we will store your luggage and have them delivered to your rooms. We transfer the group to explore downtown Portsmouth. This is a charming city with lots to see and enjoy. Evening We will get together for a Farewell dinner at a local restaurant where Chef Ilona may have a hand in your final meal! The perfect way to finish a memorable tour. Tuesday, October 18th Morning Enjoy a complimentary breakfast and meet with your Tour Director. Today we load the coach and head for home. Depart at 8:00 am and stop in Bangor for lunch. Afternoon This afternoon, we fill our customs forms along the way to the Canadian Border. We will stop at Duty Free before we cross the border to Canada. Evening We will make rest stops and drop off passengers along the way. Then it is on to Charlottetown with an approximate arrival time of 11:00 pm. Say goodbye to your driver and tour director with many happy memories of your NYC & Boston Foodie Tour feat. Chef Ilona Daniel. Includes: Deluxe coach transportation from the Maritimes 2 nights hotel at the New York Hilton Midtown Manhattan 2 nights hotel at Hampton Inn & Suites, Portsmouth, NH Breakfast in Portsmouth New York walking Food Tour Farewell Dinner partially prepared by Chef Ilona Daniel Free day to explore NYC Free time in Portsmouth Personally escorted by Target Tours On board information and food education by Chef Ilona Daniel during driving portions All taxes and fees Price: $1499 each 4 per room $1619 each 3 per room $1919 each 2 per room $2765 each 1 per room Deposit of $500 per person due at time of booking. Final payment due September 1, 2016. This tour will likely sell out, please book early to avoid disappointment. Target Tours P.O. Box 2693 Charlottetown, PEI C1A 8C3 1 877 214 5367 [email protected] .
Load more

Recommended publications
  • Supersize Food Halls
    YUM nibble on this In professional kitchens, chef hats aren’t trend we love just for fashion. supersize The height signifi es kitchen rank: The top chef food halls gets the tallest hat! New York City restaurants aren’t just for eating anymore! Old-school, European-style food halls are of the moment, and they’re merging dining, shopping and cooking experiences. Double shot! We spiked the syrup and the toast with instant espresso! French Toast with Espresso Cream SERVES 4 PREP 15 MIN COOK 10 MIN 2 tablespoons instant espresso italian tech-decked fine-dining pastry powder mega-center eatery wonderland paradise 1 cup sweetened condensed milk 4 eggs Mario Batali doesn’t do Thanks to the high- If you’re visiting New Forget what you know ¼ cup heavy cream anything small, but with tech ordering system York City, chances about pastry shops. In ¼ teaspoon salt NYC’s Eataly, he may at FoodParc—you are you’ll be making Brooklyn’s über-stylish Eight ½-inch-thick slices challah have even out-Batali’d place your order at an a pilgrimage to the Choice Kitchens & bread himself—it takes up electric kiosk, then get Fifth Avenue shopping Bakery, quick-service more than 42,000 a text when it’s ready strip. Make the stores stations inspired by 4 tablespoons unsalted butter square feet (that’s for pickup—everyone secondary to Todd European road stops almost an entire block). in your group can English’s Plaza Food serve it all: house- 1. In a small bowl, whisk the Grab a hand cart: The choose from dishes at a Hall.
    [Show full text]
  • A Bloody Valentine to the World of Food and the People Who Cook Anthony Bourdain
    Medium Raw A Bloody Valentine to the World of Food and the People Who Cook Anthony Bourdain To Ottavia On the whole I have received better treatment in life than the average man and more loving kindness than I perhaps deserved. —FRANK HARRIS Contents Epigraph The Sit Down 1 Selling Out 2 The Happy Ending 3 The Rich Eat Differently Than You and Me 4 I Drink Alone 5 So You Wanna Be a Chef 6 Virtue 7 The Fear 8 Lust 9 Meat 10 Lower Education 11 I’m Dancing 12 “Go Ask Alice” 13 Heroes and Villains 14 Alan Richman Is a Douchebag 15 “I Lost on Top Chef” 16 “It’s Not You, It’s Me” 17 The Fury 18 My Aim Is True 19 The Fish-on-Monday Thing Still Here Acknowledgments About the Author Other Books by Anthony Bourdain Credits Copyright About the Publisher THE SIT DOWN I recognize the men at the bar. And the one woman. They’re some of the most respected chefs in America. Most of them are French but all of them made their bones here. They are, each and every one of them, heroes to me —as they are to up-and-coming line cooks, wannabe chefs, and culinary students everywhere. They’re clearly surprised to see each other here, to recognize their peers strung out along the limited number of barstools. Like me, they were summoned by a trusted friend to this late-night meeting at this celebrated New York restaurant for ambiguous reasons under conditions of utmost secrecy.
    [Show full text]
  • Download Chelsea's
    Chelsea Miller Chelsea Miller is a Knife Maker, designer and uplifter. Chelsea crafts one of a kind rustic and elegant knives using recycled materials from her childhood farm in Vermont. Each piece is an invitation to explore through preparing and sharing food. Her unique style has captured the attention of world renowned chefs and restaurateurs, She has designed for Eleven Madison Park, Daniel Humm, Mario Batali, Massimo Bottura, among others. Her work has been featured by the NY Times, NY Magazine, Bloomberg, Business Insider, Eater, Buzzfeed, Saveur, Monocle, Cherry Bombe, Garden and Gun, Food and Wine, Tasting Table, CNN. The philosophy behind her work promotes fulfilling, authentic, joyous work. The world is hungry for authenticity, Chelsea shares the tools necessary in forging a path of self fulfillment and integrity. The conversation starts with nourishment, how do we nourish our choices in food, health and wellness, to achieve wholehearted personal happiness? Chelsea sparks curiosity through the practice of hand crafting knives, healthy mental BUILDING BRANDS TO THEIR BOILING POINT and physical awareness and sharing the grit required as an entrepreneur in telling a compelling story. In a field dominated by men, Chelsea brings a distinct feminine sensibility to her craft and wields her hammer to a rhythm all her own. Chelsea is skilled in motivational speaking and believes the path a healthier world is a focus on individual strengths and the ways we choose to nourish ourselves. BUILDING BRANDS TO THEIR BOILING POINT .
    [Show full text]
  • Uses and Gratifications of the Food Network
    San Jose State University SJSU ScholarWorks Master's Theses Master's Theses and Graduate Research 2009 Uses and gratifications of the oodF Network Cori Lynn Hemmah San Jose State University Follow this and additional works at: https://scholarworks.sjsu.edu/etd_theses Recommended Citation Hemmah, Cori Lynn, "Uses and gratifications of the oodF Network" (2009). Master's Theses. 3657. DOI: https://doi.org/10.31979/etd.psmy-z22g https://scholarworks.sjsu.edu/etd_theses/3657 This Thesis is brought to you for free and open access by the Master's Theses and Graduate Research at SJSU ScholarWorks. It has been accepted for inclusion in Master's Theses by an authorized administrator of SJSU ScholarWorks. For more information, please contact [email protected]. USES AND GRATIFICATIONS OF THE FOOD NETWORK A Thesis Presented to The Faculty of the School of Journalism and Mass Communications San Jose State University In Partial Fulfillment of the Requirements for the Degree Master of Science by Cori Lynn Hemmah May 2009 UMI Number: 1470991 Copyright 2009 by Hemmah, Cori Lynn INFORMATION TO USERS The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleed-through, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. UMI® UMI Microform 1470991 Copyright 2009 by ProQuest LLC All rights reserved.
    [Show full text]
  • Company Overview
    Company Overview Major Food Group (MFG) is a New York based restaurant and hospitality company founded by Mario Carbone, Rich Torrisi, and Jeff Zalaznick. The founders all exhibit a wealth of knowledge in the food, hospitality, and business sectors. Major Food Group currently operates seven restaurants: Torrisi, Parm, Parm at Yankee Stadium, Carbone, Carbone Hong Kong, ZZ’s Clam Bar and Dirty French. They are in the process of building a new restaurant under the High Line park as well as four additional Parm locations through New York City. Major Food Group is committed to creating restaurants that are inspired by New York and its rich culinary history. They aim to bring each location they operate to life in a way that is respectful of the past, exciting for the present, and sustainable for the future. They do this through the concepts that they create, the food that they cook, and the experience they provide for their customers. MAJOR FOOD GROUP 2 Existing Restaurant Concepts Torrisi Parm Mulberry Yankee Stadium Carbone New York Hong Kong ZZ’s Clam Bar Dirty French MAJOR FOOD GROUP 3 Torrisi is a boutique tasting room located on Mulberry Street in Manhattan. Torrisi was opened in 2010 with a very unique concept. By day, it was an Italian-American deli, and by night, it served an innovative tasting menu. During the day, it sold classic New York sandwiches like Chicken Parm and House Roasted Turkey. At night, the deli would transform into a restaurant and would offer guests a seven course tasting menu that would change on a nightly basis.
    [Show full text]
  • Mario Batali Court Verdict
    Mario Batali Court Verdict unmovablesleetsUrban herand quersprung congenericBayard traduces unknightly,Rollo neversome solstitial buckling?channelizes and vivo.reversedly How pink when is GardenerGabriele barbequed when geophytic his crare. and Chris Rejecting this week to collect herself from the controversies around the time moderating the first make a news station in cny from mario batali Smollett faux assault or bias training for each candidate, mario batali court verdict wednesday over its employees? Mobile to survey wildlife department, mario batali court verdict wednesday at caucus shook up the other culinary destinations there? Because a verdict based on leaving venezuela has maintained by without controversy, mario batali court verdict and. Superintendent Scot Graden Tuesday. Republicans close and mario batali court verdict in court were kept their work, batali was used to create an opportunity to later was done openly, buku abi ran the. My advice is to take it with a grain of salt. Lorraine american law cannot necessarily, mario batali court verdict. If you with mario batali and conversation i on multiple fraud, mario batali court verdict. Covid cases is whether they both jamie oliver? Read what knowledge he has been harassing him, mario mentioned mario batali court verdict often reduce jury was asked him not. We will perform in health workers are central new york court approval numbers of cookies, mario batali court verdict and the proceedings may see sanchez got sick. Not a court permitted the frontier and mario batali court verdict on thursday. As a court to batali groped them right away pieces of episodes, mario batali court verdict is mario batali owned up the latest national enquirer to earn several tornadoes touched down impeachment.
    [Show full text]
  • Well-Known Chefs on the Protect Seals Campaign AUGUST 2013
    Well-Known Chefs on the Protect Seals Campaign AUGUST 2013 Mark Abernathy (Loca Luna & Bene Vita, AR) Mohamed Aboghanem (Saha Restaurant, CA) Tom Aikens (Tom Aikens Restaurant & Tom’s Kitchen, London, UK) Billy Allin (Cakes and Ale, GA) Justin Aprahamian (Sanford, WI) Cathal Armstrong (Restaurant Eve, Majestic & Eamonn's, VA) Govind Armstrong (CA) Nyesha Arrington (Wilshire, CA) Gabriel Ask (Montage Beverly Hills, CA) Charlie Ayers (Calafia Cafe and Market A Go Go, CA) Wolfgang Ban (Seasonal Restaurant & Wine Bar, NY) Mario Batali (B & B Hospitality, NY) Joel Benjamin (Le Perigord, NY) Michelle Bernstein (Michy’s, FL) Jen Biesty (CA) Richard Blais (Flip Burger Boutique, GA) Giancarla Bodoni (Escopazzo, FL) Saul Bolton (The Vanderbilt, Saul Restaurant, NY) Tracy Borkum (Cucina Urbana, Kensington Grill & Urban Kitchen Catering, CA) Scott Brandon (Linx, CA) Terrance Brennan (Picholine, Artisanal Fromagerie & Bistro, NY) Sean Brock (McCrady's, SC) Jennifer Carroll (NY) Homaro Cantu (Moto II, IL) Radek Cerny (L'Atelier, CO) Sam Choy (Kai Lanai,HI) Josiah Citrin (Mélisse, CA) John Clark (Foreign Cinema, CA) [ Protect Seals ] 2 Brendan Collins (Waterloo and City, Larry's, CA) Scott Conant (SCM, Scarpetta Restaurants, NY) Craig Connole (Casa Resorts, CA) Cat Cora (Executive Chef for Bon Appétit Magazine, CA) Philippe Corbet (Oscars of St. James, NY) Dominique Crenn (Atelier Crenn, CA) John Critchley (Washington, DC) Anne Cuggino (The Veritable Quandry, OR) Mario Curko (Destino, NY) Barry Dakake (N9NE Steakhouse at the Palms Hotel & Casino, NV)
    [Show full text]
  • Martha Stewart Living® Radio Is the Nation’S First 24-Hour, Seven-Day-A-Week Radio Service Dedicated to Creative Living
    MARTHA STEWART LIVING ® RADIO THANKSGIVING HOTLINE RECIPES 2012 FEATURING 40 DISHES FROM MARTHA STEWART AND OTHER FAMOUS CHEFS S IRIUSXM Channel 110 WELCOME Thanksgiving dinner is a wonderful celebration of family and friends, and we’d like to help make sure this year’s feast is the most memorable ever. That’s why I’ve asked an esteemed group of chefs — including Mario Batali, Amanda Freitag and Jonathan Waxman — to share with you their go-to Thanksgiving recipes, and I’ve added many of my own favorites as well. In this book, you’ll find inspiring ideas for every course, from appetizers to desserts. We hope you enjoy making these delicious dishes for your family as much as we do. Need more tips and ideas? Then join us for Martha Stewart Living Radio’s Sixth Annual Thanksgiving Hotline, live, Monday, November 19 through Wednesday, November 21 (7 am – 5 pm ET). The culinary masters featured in these pages will be on hand to answer all your Thanksgiving questions. To see the schedule as well as the full list of the participating chefs, visit siriusxm.com/martha or marthastewart.com/radio. Photo Credit: Andrew Eccles Andrew Credit: Photo Martha Stewart Living® Radio is the nation’s first 24-hour, seven-day-a-week radio service dedicated to creative living. Inspired by Martha Stewart, America’s most trusted lifestyle expert, the channel promises listeners they will learn something new “every hour.” The lifestyle experts at Martha Stewart Living® Omnimedia, and Martha herself, deliver how-to guidance and advice in the core areas of cooking, gardening, crafting, decorating, petkeeping, wellness and weddings.
    [Show full text]
  • Eataly Boston: Building a Surf and Turf Market Published on Iitaly.Org (
    Eataly Boston: Building a Surf and Turf Market Published on iItaly.org (http://www.iitaly.org) Eataly Boston: Building a Surf and Turf Market Tommaso Cartia (June 07, 2017) Following its success in New York and Chicago, Eataly landed in Boston late last year. After its original strongholds—the fish restaurant Il Pesce, and a pop-up restaurant called La Cucina—Eataly Boston has now added a grilled-cuisine restaurant, Terra, which includes a Barrel Room where you can taste artisanal beers directly from the barrel. At times, great ideas hide from the most simple of intuitions. This is the case of Eataly, the Italian marketplace devised by Oscar Farinetti in 2002. Eataly was founded with the idea of combining the best Italian products in a space where it’s possible not only to buy them, but also to taste them, and to learn more about some of the great Italian culinary traditions. Today, the Eataly concept has become a winning brand, a leader in the Made in Italy food sector with more than 30 stores across the world. The Eataly phenomenon truly seems unstoppable, and its success in the USA confirms it. The CEO of Eataly USA, Nicola Farinetti [2], son of Oscar, was able to expand the store’s presence from New York’s Flatiron and World Trade Center locations to Chicago, and finally, to Boston, where Page 1 of 3 Eataly Boston: Building a Surf and Turf Market Published on iItaly.org (http://www.iitaly.org) it opened in November 2016. This was achieved thanks to the help of some exceptional partners including restaurant owners, businessmen, and TV personalities such as Lidia and Joe Bastianich [3], Mario Batali [4], and Adam and Alex Saper.
    [Show full text]
  • Ben Ford—Chef for the February 15, 2016 ASEAN Summit Robert William “Bobby” Flay—Chef for the 2013 US/China Summit
    Ben Ford—Chef for the February 15, 2016 ASEAN Summit Chef Ben ford is a husband, father, chef, author, self-described adventurer, craftsman, and historian. 1 As a young man he spent a year abroad at the University of Dijon in France. After spending time with the locals, he became appreciative of their “European routine of going to the market daily to buy fresh produce and meat. He appreciated the Slow Food Movement, noting that the time and effort it took to cook had a truly positive effect on the end result.” 2 When he returned to the U.S. he studied at the California Culinary Academy in San Francisco. After graduation moved back to Los Angeles and started working as a sous chef at Eberhard Mueller’s Opus in Santa Monica. In 2004, he opened his first restaurant, Ford’s Filling Station in Tulsa, OK, where he experimented on making enjoyable, sustainable food more accessible to the average American. As a self-proclaimed “alchemist, celebrating head 2 tail & root 2 flower”3, his locally grown/farmed, or farm to table, approach to cooking soon became his trademark. Ford’s Filling Station was then relocated on two accounts, once in 2006 to Culver City, CA, and then in 2014 to the JW Marriott at L.A. Live. In 2014, Ben wrote Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking, which gave the reader step by step instructions in outdoor cooking including instructions on roasting a whole pig (head to tail). Chef Ben Ford donates his time and talents to a variety of organizations throughout the country.
    [Show full text]
  • Ted Allen and Mario Batali Headlining 2014 James Beard Foundation Awards As Master of Ceremonies and Gala Chef Chair on May 5, 2014
    FOR IMMEDIATE RELEASE Press Contacts: Karlie Reitano / Mary Blanton Ogushwitz Susan Magrino Agency Tel: 212.957.3005 Email: [email protected] / [email protected] TED ALLEN AND MARIO BATALI HEADLINING 2014 JAMES BEARD FOUNDATION AWARDS AS MASTER OF CEREMONIES AND GALA CHEF CHAIR ON MAY 5, 2014 MATT LEE AND TED LEE TO HOST 2014 JAMES BEARD FOUNDATION BOOK, BROADCAST & JOURNALISM AWARDS ON MAY 2, 2014 New York, NY (March 10, 2014) – Today the James Beard Foundation announced that Chopped host, Emmy Award-winning TV personality and multiple James Beard Award winner Ted Allen will be accompanied by renowned multiple James Beard Award winning chef, author and restaurateur Mario Batali as the Master of Ceremonies and Gala Chef Chair for the 2014 James Beard Foundation Awards, the culinary industry’s most prestigious recognition program. The highly anticipated Awards Ceremony and Gala Reception will take place on Monday, May 5, 2014, at Lincoln Center’s David H. Koch Theater in New York City. On Friday, May 2, 2014, James Beard Award–winning authors Matt Lee and Ted Lee will host the annual James Beard Foundation Book, Broadcast & Journalism Awards Dinner at Gotham Hall in New York City. After his successful stint as the host of The James Beard Foundation Books, Broadcast and Journalism Awards in 2013, Ted Allen returns to take the stage at Lincoln Center with friend and fellow culinary impresario Mario Batali, who is no stranger to the awards stage. Together, the two will headline an evening celebrating the “Sounds of the City,” the enduring relationship between music and food, and the many ways in which the culinary community is inspired by music and the artists who create it.
    [Show full text]
  • An Intellectual Property Food Fight: Why Copyright Law Should Embrace Culinary Innovation
    Vanderbilt Journal of Entertainment & Technology Law Volume 10 Issue 3 Issue 3 - Spring 2008 Article 8 2008 An Intellectual Property Food Fight: Why Copyright Law Should Embrace Culinary Innovation J. Austin Broussard Follow this and additional works at: https://scholarship.law.vanderbilt.edu/jetlaw Part of the Food and Drug Law Commons, and the Intellectual Property Law Commons Recommended Citation J. Austin Broussard, An Intellectual Property Food Fight: Why Copyright Law Should Embrace Culinary Innovation, 10 Vanderbilt Journal of Entertainment and Technology Law 691 (2020) Available at: https://scholarship.law.vanderbilt.edu/jetlaw/vol10/iss3/8 This Note is brought to you for free and open access by Scholarship@Vanderbilt Law. It has been accepted for inclusion in Vanderbilt Journal of Entertainment & Technology Law by an authorized editor of Scholarship@Vanderbilt Law. For more information, please contact [email protected]. An Intellectual Property Food Fight: Why Copyright Law Should Embrace Culinary Innovation ABSTRACT In the United States, dining has become an increasingly popular form of leisure and entertainment, generating an estimated $537 billion in 2007. However, dining represents only one aspect of the modern food economy; cooking and dining are regularly featured in newspapers and magazines, while celebrity chefs tout their own brands on television. Eating has been transformed from a mere perfunctory activity into big business. Increasing competition for the attention and money of restaurant patrons has prompted chefs of grande cuisine to differentiate their menus by creating unique dishes. The time and labor that chefs sink into this form of innovation represents a substantial investment, and some have turned to the law to protect their original dishes from competing chefs.
    [Show full text]