DOCSLIB.ORG

Private Dining Options Based on the Size of Your Group

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Private Dining Options Based on the Size of Your Group P R I V A T E D I N I N G 1 0 1 5 S e v e n t h S t r e e t N W W a s h i n g t o n , D C 2 0 0 0 1 Thank you for thinking of Kinship for your special occasion. Opened in 2016 by Chef Eric Ziebold and partner Celia Laurent, Kinship is located in the Mount Vernon-Shaw neighborhood at the heart of Washington, D.C., steps away from the Convention Center, in a historic building dating back to 1907. Kinship is Chef Ziebold’s vision of what the modern American restaurant can be and offers an à la carte menu celebrating the rich diversity of influences that have come to shape American cuisine. We offer different private dining options based on the size of your group. Combined with the award-winning contemporary cuisine of Chef Eric Ziebold, extensive wine selections, impeccable service staff and our event coordination experience, our team will design a truly memorable event for you and your guests. Once you have reviewed the enclosed information, please do not hesitate to contact us to arrange a tour of the restaurant, or simply answer any questions you may have. THE PRIVATE DINING ROOM Designed by acclaimed designer Darryl Carter and framed by a gallery wall of original artworks and paneling by local artist Margaret Boozer, Kinship’s private dining room is elegant and intimate and offers seating for up to 18 guests. THE FIREPLACE LOUNGE The semi-private fireplace lounge is available for up to 12 guests and perfect for drinks and hors d’oeuvres or coffee and after-dinner drinks. FULL RESTAURANT PRIVATIZATION Kinship may be exclusively rented for both seated and standing events. The Main Dining Room at Kinship can accommodate up to 50 guests for seated lunches and dinners.* The restaurant can accommodate up to 150 guests for standing receptions. *There are three booths in the bar area that can accommodate an additional 12 guests, for a total of 62. The Kinship Bar and Lounge* are available for cocktails and hors d'oeuvres prior to your lunch/dinner. *Lounge availability may vary. Please inquire for more information. MENU “…The former CityZen chef and his wife, Célia Laurent, aimed to replicate a dinner party in their alluring new home near the convention center; thank you, sir and ma’am, for hitting your (high) marks.” - TOM SIETSEMA, THE WASHINGTON POST MENU The following menu items are samples of what could be available to compose a menu for your event. For your convenience, the Chef would be delighted to design a menu for your party. The dinner selections change frequently, allowing us to present you and your guests with only the freshest products available in the market. A listed menu component may be different on the day of your party. We will advise you about menu changes prior to your event. We are happy to work with you on any special requests you may have including specialty cakes or vegetarian options. It is important that we are made aware of any dietary restrictions that guests have so that we can accommodate their needs. Please let us know as soon as possible if any member of your party has a food allergy or dietary concern that we need to be aware of. THREE COURSE SET MENU SAMPLE LEMONGRASS-BRAISED BABY BEETS Marinated Yamaimo, Navel Oranges, Mâche and Taro Chips - MEYER LEMON CRUSTED COD Globe Artichokes, Darden Ham and Extra Virgin Olive Oil Emulsion - CANDY BAR Pretzels, Peanuts, Caramel, Roasted White Chocolate and Salted Pretzel Ice Cream MENUS ARE SEASONAL AND SUBJECT TO CHANGE. THIS MENU IS A SAMPLE ONLY. THREE COURSE MENU with Choice of Entrée SAMPLE CELERY ROOT RIBBON SALAD Pomegranate, Ruby Red Grapefruit, Roasted Pistachios, Baby Mâche and Coriander Tuile - ROCKFISH RISI E BISI Saffron Rice and English Peas or SPATCHCOCKED BOBO FARMS POUSSIN Black Pepper Biscuits, Swiss Chard Poached Rhubarb and Foie Gras Vinaigrette - DARK CHOCOLATE TORTE Hazelnut Mousse, Lapsang Souchong Nuggets, Dried Cherry Puree and Spiced Pear Sorbet MENUS ARE SEASONAL AND SUBJECT TO CHANGE. THIS MENU IS A SAMPLE ONLY. FOUR COURSE SET MENU SAMPLE CRISPY JERUSALEM ARTICHOKES Avocado Carpaccio, L’Abeille Garden Aji Dulce Peppers and Yuzu Kosho Broth - MAINE LOBSTER FRENCH TOAST English Cucumber and Sesame Mousse - CRISPY SKIN DUCK BREAST Pine Nut Butter, Turnips à la Grecque, Blood Orange and Cumin - PASSION FRUIT CURD TART Coconut Chantilly, Coriander Meringue and Carrot Sorbet MENUS ARE SEASONAL AND SUBJECT TO CHANGE. THIS MENU IS A SAMPLE ONLY. FOUR COURSE MENU with Choice of Entrée SAMPLE HEIRLOOM TOMATO SALAD Grilled Onion, Crispy Goat Cheese and L'Abeille Garden Herb Vinaigrette - SAGANAKI Crispy Kasseri Cheese, Sweet Pepeprs, Fava Beans and Rouille - CRISPY SKIN ATLANTIC BLACK BASS Sauteed Maryland Blue Crab, Dilly Beans and Toasted Sesame Aioli or OLD BAY RUBBED BEEF RIBEYE White Corn, Grilled Okra and Smoked Tomato Jam - BLACK ROCK ORCHARD PEACH CRISP with Labneh Sherbet MENUS ARE SEASONAL AND SUBJECT TO CHANGE. THIS MENU IS A SAMPLE ONLY. EVENT SERVICES Floral Design We offer floral design services for your event. Please inquire about a custom proposal. Valet Parking Valet Parking is available for dinner service. Daytime valet parking can be organized with advanced notice. Audi o V i s u a l Eq u i p m e n t We offer a hand held microphone for your presentations. Additional audiovisual equipment can be outsourced and arranged for your event. Place Cards & Printed Menus We can offer place cards and custom printed menus. Calligraphy for place cards is available with advance notice and at additional cost. Parti n g G i f t s A selection of custom gifts is available for your guests to take home, ranging from our Pastry Chef' s baked goods to condiments made from our herb and vegetable garden. Chef Eric Ziebold Chef-Owner Kinship | Métier A respected personality of the Washington D.C. and national dining scene, Eric Ziebold opened two critically acclaimed restaurants, Kinship and Métier in January and April 2016 respectively. Located in the District’s Shaw neighborhood and just steps north of Mount Vernon Square and across the street from the Walter E. Washington Convention Center, the restaurants attract Washingtonians and destination dining travelers alike. Atop the restaurant honors list is Kinship’s recognition by the prestigious Michelin Guide as a Michelin one-star restaurant in 2017 and 2018, and Métier as a Michelin one-star restaurant in 2018. The premier issue of the Washington D.C. guide launched in October 2016, as one of only four United States cities to have the “red book.” Washingtonian magazine named Métier the number one restaurant in their February 2018 list of “100 very best restaurants.” It stated that (Métier) offers “the most beautiful dining experience in Washington right now” and that Ziebold’s cooking “is more quietly daring than showy” these days. In 2017 Washingtonian proclaimed that “Kinship is the most exciting DC restaurant opening of the New Year” (2016), while ranking both Kinship, number four and Meter, number 14 in their annual “top 100” list. The Washington Post awarded Métier four stars (out of four) and proclaimed that “no detail is overlooked at Métier” and this “little jewel box” is an “escape for an evening with Eric Ziebold's seven-course tasting menu, which affirms his role as one of Washington’s premier talents”. As well, Kinship received 3 stars from the paper: “With the debut of Kinship near the convention center, I’m (re)routing food lovers to the superior handiwork of former CityZen chef Eric Ziebold and his wife and partner, the gracious Celia Laurent”, and ranked it at number four for the 2016 ‘Fall Dining Guide’. Chef Eric Ziebold Chef-Owner Kinship | Métier (continued) Chef Ziebold has received an array of accolades for creative interpretations of modern American cuisine. From September 2004 to December 2014, Ziebold was Chef at CityZen in the Mandarin Oriental Washington, DC. During that time, the restaurant was awarded the coveted Washington Post Four-Star rating and was the only AAA Five-Diamond-rated restaurant in the city at the time. In addition to being named one of the “Best New Chefs” in the United States by Food & Wine Magazine in 2005, Ziebold took home the prestigious James Beard Award for “Best Chef Mid-Atlantic” in 2008. Prior to CityZen, Ziebold served as Chef de Cuisine of Thomas Keller’s The French Laundry in Yountville, California, often described as the “best restaurant in America.” As well, he helped Keller open Per Se in New York City in early 2004. Ziebold worked for Chef Keller for a total of eight years. Prior, he worked under acclaimed Chef Jeff Buben at Washington D.C.’s Vidalia and at Spago in Los Angeles under the direction of Chef Wolfgang Puck. Ziebold graduated from the Culinary Institute of American with Honors, following a lifelong interest in cooking that took root in his native Iowa. Ziebold served as advisor to the U.S. Department of State within the Diplomatic Culinary Partnership, launched in 2012, where select American Chefs participated in public diplomacy programs that engaged foreign audiences abroad as well as those visiting the United States, joining an effort to forge cultural exchanges over the dining table worldwide. He is currently a member of the Advisory Committee of the S&R Foundation which promotes talented individuals in the Arts and Sciences, and has served as an advisor to the Joan Hisaoka Foundation for its annual fundraising gala from 2009 to present..
Load more

Recommended publications
  • Auction Lots Contained in the Catalogue
    Dear Friends, The exciting, two-night event we know as ShuttleCork is in its seventh year and has earned its reputation as an exceptional event in every way. Guests know they will enjoy themselves and have access to superlative winemakers and exclusive wines, while at the same time supporting the world-class programs at The Nelson-Atkins Museum of Art. Likewise, visitors to the Nelson-Atkins know when they walk through the doors that their experience will be exceptional. This June, we bring you 30 Americans, contemporary art by many of the most important African American artists of the past four decades. In November, our visitors will discover the treasures from a royal tomb with Queen Nefertari: Eternal Egypt, an exhibition featuring one of Egypt’s greatest archaeological findings: the powerful, fascinating, and celebrated Nefertari. Exhibitions such as these would not happen if not for our generous donors! The guiding principles behind ShuttleCork were conceived and nurtured by our founding chairs Mary Bloch and Paul DeBruce. ShuttleCork 2019 welcomes Greg Maday as a co-chair; he will carry the mission forward with Mary Bloch. The event will continue to honor the brilliant idea that accomplishes two exceptional goals: raise funds to support the Nelson-Atkins, and bring a new set of enthusiasts to the museum. In the years since it began, ShuttleCork has raised more than $5 million to benefit the Nelson-Atkins, and it has been named one of the top multi-day fundraising events in the city. Most importantly, ShuttleCork has brought new friends to the museum, not simply as guests, but as instant supporters of our institution.
    [Show full text]
  • Andrew Zimmern
    5 Questions with Grant Achatz Submitted by andrew.zimmern on Tue, 09/09/2008 Alinea is part kitchen, part science lab. This highly-regarded, curious kitchen experiments with balloons, snow, fire... all with the hopes of creating innovatve dishes. Whatever the process, just ask anyone lucky enough have a bite: Grant Achatz is one hell of a chef. AndrewZimmern.com: What did you learn from the amazingly talented chefs who have mentored you over the years before you opened Alinea? Grant Achatz: I have been lucky to have a few key people take me under their wing at various points in my development. Steve Stallard was the first chef that I worked for. I credit him with giving me a great deal of confidence at a very young and essential age. His focus very European, I remember making procuitto from scratch and butchering game that he had shot on hunting trips. He would lecture me on the importance of hanging the birds, having a light touch and cooking sensibly. Thomas Keller mentored me at the French Laundry... really, he is the main one who guided me during my formative years as a young chef and I was exceptionally fortunate to have him as a teacher. Chef Keller leads by example and more than any technique, recipe, or dish, I learned that it takes incredible commitment, time, and passion to get things right. I truly learned how to season food from him. He is the one whom I credit fully understanding food and the experience of dining can be emotional and therefore art.
    [Show full text]
  • Sizzle American Culinary Federation Quarterly for Students of Cooking
    SPRING 2015 THEsizzle AMERICAN CULINARY FEDERatION QUARTERLY FOR STUDENTS OF COOKING the benefits of pop-ups nontraditional fish menu trend Q&A with Indianapolis chef Neal Brown sizzle The American Culinary Federation features NEXT Quarterly for Students of Cooking 20 Pop-up Restaurants Publisher IssUE American Culinary Federation, Inc. Benefit Everyone • Culinary crowdfunding campaigns Editor-in-Chief Unconventional dining events give chefs the • Pickling Jessica Ward opportunity to build a reputation. • Recipe testing as a career Senior Editor 26 Nontraditional Fish Trend Kay Orde Chefs are raising awareness of underutilized seafood Graphic Designer and putting it on the menu. David Ristau Contributing Editors 32 Consider a Career as Rob Benes a Cake Decorator Suzanne Hall Ethel Hammer Cake decorating is more than Jody Shee just a hobby for pastry chefs with 20 26 32 Direct all editorial, advertising imagination and artistic talent. and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way St. Augustine, FL 32095 (800) 624-9458 [email protected] departments Subscribe to Sizzle: 4 President’s Message www.acfchefs.org/sizzle ACF president Thomas Macrina, CEC, CCA, AAC, challenges young chefs to seize For information about ACF new leadership opportunities available within ACF. certification and membership, go to www.acfchefs.org. 6 Amuse-Bouche Student news, opportunities and more. 12 Slice of Life Paola Schwartz walks us through a busy day of her internship at The Sunflower Café in facebook.com/ACFChefs @acfchefs Nashville, Tennessee. 14 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Dawn Viola and Robert Aristondo from Le Cordon Bleu College of Culinary Arts in for Students of Cooking (ISSN 1548-1441), Spring Volume 12, Number 1, is owned by the American Orlando, Florida, prepare Coquilles St.
    [Show full text]
  • La Calenda PRIVATE DINING, CATERING & EVENTS FACT SHEET
    PRIVATE DINING, CATERING & EVENTS La Calenda PRIVATE DINING, CATERING & EVENTS FACT SHEET LOCATION 6518 Washington Street Yountville, CA 94599 ABOUT La Calenda is located in the heart of Yountville and takes its name from a Oaxa- can parade that traditionally kicks of weddings, graduations and other community celebrations. True to its festive inspiration, the restaurant is meant to be a cheerful gathering place that fosters a spirit of togetherness. DESIGN With vibrant color and whimsy, the spirit of “Calendas” extends to the restaurant’s interior design. Dallas-based Event Designer Todd Fiscus and his team produced the décor, sourcing textiles, furniture and tiles throughout Mexico with reverence to the textures, colors and the country’s history. The dishware is sourced from various Mexican artisans, including colorful hand-blown recycled glassware from Oaxacan studio Xaquixe, and Guamchil wooden plates made by Salvador Cabaas Avilés in the state of Guerrero. FOOD & BEVERAGE With a culinary program led by Chef de Cuisine Kaelin Ulrich Trilling, La Calenda combines traditional Mexican food and fixtures in a family friendly environment. Drawing on the freshest and highest quality ingredients available, and employ- ing traditional cooking methods, the restaurant features dishes from Chef Kaelin’s native Oaxaca while casting a glance across a range of Mexican regional cuisines. La Calenda also features a full-service bar specializing in tequilas, mezcals, and beer, as well as a finely curated list of local and Mexican wines. PROPRIETOR Thomas Keller CHEF DE CUISINE Kaelin Ulrich Trilling GENERAL MANAGER Eric Jeferson EVENTS The La Calenda team will work with you to customize an event that is memorable for you and your guests, including birthday celebrations, rehearsal dinners, casual happy hours, wine dinners, corporate events, and luncheons.
    [Show full text]
  • Proceeds Benefit the Baha Mar Foundation, and Its Efforts to Strengthen the Bahamas Through Environmental Conservation, Cultural Expression, and Education
    April 30th – May 3rd, 2020 | Nassau, The Bahamas Proceeds benefit The Baha Mar Foundation, and its efforts to strengthen The Bahamas through environmental conservation, cultural expression, and education. WELCOME Baha Mar, and partners Food & Wine, and Travel + Leisure magazines, are pleased to welcome you to the inaugural Bahamas Culinary & Arts Festival. Get ready to enjoy an unforgettable weekend of unique culinary and cultural events, from exclusive dinners and tastings with master chefs to intimate cultural conversations and much more. Each experience is brought to you by an unparalleled line up of world-renowned chefs, sommeliers, artists, and performers who have come from around the globe to share their incredible talents. Baha Mar is home to an array of spectacular experiences, so while you’re here, be sure to discover our 40+ restaurants, bars, and lounges, play at our dazzling oceanfront casino, our Jack Nicklaus-designed golf course and tennis club, relax at our flagship ESPA spa and of course, experience the stunning natural beauty of pristine Cable Beach. SCHEDULE OF EVENTS THURSDAY, APRIL 30TH 7:30 - 10pm A Celebration of The Islands of The Bahamas Baha Bay Chef: Marcus Samuelsson Beach Club Featuring live music by the Jazz Band Gorgeous island flavors, sights and sounds come together for one incredible night. Acclaimed chef Marcus Samuelsson—of Harlem’s Red Rooster and TV’s No Passport Required—celebrates the cuisine of the Bahamas with an exclusive menu inspired by local ingredients. A live jazz band sets the mood for panoramic waterfront dining amid swaying palms. FRIDAY, MAY 1ST 9 - 11am Shotgun Golf Tournament Royal Blue Golf Course 10- 11am Fairwind Experience: 150 years of Bahamian Art Baha Mar Experience the rich history of Bahamian art, guided by the Convention insights and expertise of curators from The Current gallery.
    [Show full text]
  • World's Best Fine Dining Restaurants Named in Tripadvisor Travelers' Choice Awards
    October 18, 2016 Bon Appetit! World's Best Fine Dining Restaurants Named in TripAdvisor Travelers' Choice Awards Martin Berasategui in Spain Tops World List for 2nd Consecutive Year; Chicago's Alinea Best in the U.S. Top Bargain Dining in the U.S. Revealed for the First Time NEEDHAM, Mass., Oct. 18, 2016 (GLOBE NEWSWIRE) -- TripAdvisor®, the travel planning and booking site, today announced its Travelers' Choice™ awards for top restaurants around the world. This year's awards recognize 528 restaurants overall, including the top 25 fine dining in the world and dedicated lists for Asia, Canada, Europe, India, Mexico, South America, South Pacific, the U.K. and the U.S. This year, TripAdvisor has also awarded some of the best bargain dining establishments around the world. Award winners were determined using an algorithm that took into account the quantity and quality of reviews for restaurants around the world, gathered over a 12- month period. "Thanks to insights from the millions of tastemakers in the TripAdvisor community, we're excited to recognize the top restaurants around the world," said Barbara Messing, chief marketing officer for TripAdvisor. "This esteemed restaurants list can be consulted for a special night out, a meal without breaking the bank, or anyone looking to book a special gourmet getaway." Top 10 Fine Dining Restaurants in the U.S.: 1. Alinea — Chicago, Illinois For its 10th anniversary, chef Grant Achatz decided to deconstruct his own creation, revamping the restaurant interior and its popular menu that promises a timeless spin on the freshest food. A TripAdvisor reviewer stated, "You will be there for four hours, but it will be four hours of culinary ecstasy! Each course is carefully prepared and executed like a work of art.
    [Show full text]
  • The Imitation Game
    EXT SPRING, when three-Michelin- taxi and into the sweltering Hong Kong heat. “I feel a shrimp and grits dish (in it, the grits are made of star chef Corey Lee opens In Situ, his like I’m 20 again, looking up to all these great chefs, shrimp) from his late, great Manhattan restaurant new restaurant on the ground floor wanting to stage in their kitchens.” wd-50. “The guy’s no joke. If I had to compile a short- of the significantly expanded San Lee has flown to Hong Kong—where he has trav- list of people with whom I’d be comfortable making Francisco Museum of Modern Art, eled more than a dozen times to source his sea my food, he’d be right at the top. He’s an amazing tal- none of the dishes on the menu will be cucumber spines, among other delicacies—to learn ent.” Boulud points out that camaraderie influences Nhis own. “I want to do something that best represents three recipes bound for In Situ. When reaching out today’s cooking scene like an ingredient. “It’s so what a museum does,” says Lee from the backseat of to chefs, Lee, still figuring out how many dishes much about exchange, fraternity and collaboration,” a taxi, 7,000 miles from home, zooming around Hong would appear on his menu at the same time, asked he says. “This is the next step in that movement.” Kong with curatorial intent. “I’m thinking of it as a how they wanted to transmit their knowledge. Daniel Still, asking creative talents in any discipline food exhibition.” Boulud emailed back with page numbers from one of to reveal secrets of their signature works, with Since leaving the French Laundry and Per Se his books: a section detailing his Black Tie Scallops, the intention of re-creating them, is no small after nearly a decade of service and opening Benu a dish that goes back to New Year’s Eve 1986, at Le request.
    [Show full text]
  • Culinary Art: Feasts for the Eyes
    Culinary Art: Feasts for the Eyes The image of a chef poring over a plate at the pass, fastidiously pimping the presentation of a dish, is, in reality, less than 50 years old. Like most things in today’s gastronomically ambitious restaurant, you can blame it on nouvelle cuisine. A famously influential movement in French cooking, it was championed by the restaurant critics Henri Gault and Christian Millau via the eponymous guide they started publishing in 1965, the former coining the term before defining it in a manifesto in a 1973 article. Leaving aside its widely berated signatures – microscopic portions and pretentiousness the usual charges – it gave traditional haute cuisine a much-needed makeover. The emphasis was on healthier, lighter sauces, and more natural flavors, with creativity encouraged through new recipes, ingredients, and techniques to move beyond the established culinary canon famously codified by Auguste Escoffier. But another, less-noted legacy of nouvelle cuisine was that for the first time in the history of haute cuisine, it was the chefs who plated the food. Before then, the established style of service – service à la française – involved the dish being finished tableside by the chef de rang (the head waiter), who would mix, sauté, carve, or even make a sauce, before plating the food up with a garnish, and presenting it to the guests. I see this restaurant as a canvas and I’m painting it with food André Chiang at Restaurant André, Singapore With chefs of nouvelle cuisine in complete control of their plates, dishes were entirely assembled in the kitchen and increasingly artistic presentation followed.
    [Show full text]
  • THE FRENCH LAUNDRY Thomas Keller's Napa Valley Icon Reopens with a Stellar New Wine List
    THE FRENCH LAUNDRY Thomas Keller's Napa Valley icon reopens with a stellar new wine list BY HARVEY STEIMAN BEFORE CHEF-OWNER THOMAS KELLER CLOSED the French Laundry in 2004 for remodeling, the Napa Valley restaurant had only a tiny wine cellar plus some off-site storage. Keller barely had room to accommodate a 550-selection wine list-not a bad size, but hardly in keeping with the restaurant's exalted reputation for dining. "I had to be in New York to get Per Se going," Keller recalls, "so it seemed like a good time to expand the kitchen at French Laundry and, while we were at it, add some wine storage." Mission accomplished. As of the Restaurant Awards entry deadline earlier this year, the French Laundry offered a wine list of 1 ,800 labels, backed by an inventory of 12,500 bottles (those numbers have since increased). Two new wine cellars on-site house the bottles needed for daily use. A 2,000-bottle "cellar du jour" was built around a tree and opens onto the space betwe(:n the dining room and kitchen. Around back, storage for 6,500 bottles holds backups. The rest are kept at Vintrust, a nearby storage facility with next-day delivery. Texan Paul Roberts left Cafe Annie in Houston in 2003 to join up with Keller as wine director. He's now in charge of all of Keller's restaurants, which include Per Se in New York and Bouchon in Napa Valley and Las Vegas. Roberts has filled the French Laundry's new cellar with the blue- chip bottlings from France and California that he quickly learned Keller's customers want.
    [Show full text]
  • Chasing Bocuse: Americas Journey to the Culinary World Stage PDF Book
    CHASING BOCUSE: AMERICAS JOURNEY TO THE CULINARY WORLD STAGE PDF, EPUB, EBOOK Philip Tessier | 304 pages | 24 Oct 2017 | PRESTEL | 9783791383699 | English | Munich, Germany Chasing Bocuse: Americas Journey to the Culinary World Stage PDF Book Unmasked by Andy Ngo , Hardcover No ratings or reviews yet. Culinary Arts Collectibles Books. Home 1 Books 2. And, it's a book you can cook from. The way you captured those moments are magical. To translate the author's deep, academic knowledge into accessible writing for the lay reader required a heavy level of copyediting. As Tessier describes the journey to the competition—first as competitor, then as coach— including the chaos, pressure, and the glorious result, readers will feel every heated moment. Two years earlier, Tessier competed himself, leading the United States team that earned a silver medal among 24 nations, also a first for the United States. Dara Friedman: Perfect Stranger. Chuck Close Prints: Process and Collaboration. Packaging should be the same as what is found in a retail store, unless the item is handmade or was packaged by the manufacturer in non-retail packaging, such as an unprinted box or plastic bag. Published: October 24, Oct 24, ISBN Brief: My latest contribution to the Scholastic catalog. Still in print and still relevant. Age of the child I gave this to:. Nico Stanitzok and Viola Lex. Fact- checking was extensive. Publication Date: May Publisher: Rizzoli Brief: Detailed and trip-down-memory-lane proofread of a monograph of this iconic, design-forward s music, style, and pop culture magazine. October 24, As an example, this will utilize to software kinds, tax returns, licence agreements, tender files, quotations and logos.
    [Show full text]
  • Tom Colicchio, Craft, New York, NY 229 Recipe Credits 239 Acknowledgments 240 Forewordmartha STEWART
    CONTENTS foreword Martha Stewart 7 Susan Ungaro, President of the James Beard Foundation introduction with Mitchell Davis, Vice President of the James Beard Foundation 8 CHAPTER 1991 & 1998 Wolfgang Puck, Spago, Los Angeles, CA 13 one CHAPTER two 1992 Alice Waters, Chez Panisse, Berkeley, CA 25 CHAPTER three 1993 Larry Forgione, An American Place, New York, NY 37 CHAPTER four 1993 A Tribute to Jean-Louis Palladin, Napa, CA, Las Vegas, NV 48 CHAPTER five 1994 Daniel Boulud, Daniel, New York, NY 55 CHAPTER six 1995 Rick Bayless, Topolobampo and Frontera Grill, Chicago, IL 67 CHAPTER seven 1996 Jeremiah Tower, Stars, San Francisco, CA 77 CHAPTER eight 1997 Thomas Keller, The French Laundry, Yountville, CA 87 CHAPTER nine 1998 Jean-Georges Vongerichten, Jean-Georges, New York, NY 99 CHAPTER ten 1999 Charlie Trotter, Charlie Trotter’s, Chicago, IL 109 CHAPTER eleven 2000 David Bouley, Bouley Bakery/Danube, New York, NY 119 CHAPTER twelve 2001 Patrick O’Connell, The Inn at Little Washington, Washington, VA 129 CHAPTER thirteen 2002 Lidia Matticchio Bastianich, Felidia, New York, NY 141 CHAPTER fourteen 2003 Eric Ripert, Le Bernardin, New York, NY 153 CHAPTER fifteen 2004 Judy Rodgers, Zuni Café, San Francisco, CA 163 CHAPTER sixteen 2005 Mario Batali, Babbo, New York, NY 177 CHAPTER seventeen 2006 Alfred Portale, Gotham Bar and Grill, New York, NY 187 CHAPTER eighteen 2007 Michel Richard, Michel Richard Citronelle, Washington, DC 199 CHAPTER nineteen 2008 Grant Achatz, Alinea, Chicago, IL 209 CHAPTER twenty 2009 Dan Barber, Blue Hill, New York,
    [Show full text]
  • Enjoy the Magic of Walt Disney World All Year Long with Celebrations Magazine! Receive 6 Issues for $29.99* (Save More Than 15% Off the Cover Price!) *U.S
    Enjoy the magic of Walt Disney World all year long with Celebrations magazine! Receive 6 issues for $29.99* (save more than 15% off the cover price!) *U.S. residents only. To order outside the United States, please visit www.celebrationspress.com. To subscribe to Celebrations magazine, clip or copy the coupon below. Send check or money order for $29.99 to: YES! Celebrations Press Please send me 6 issues of PO Box 584 Celebrations magazine Uwchland, PA 19480 Name Confirmation email address Address City State Zip You can also subscribe online at www.celebrationspress.com. Cover Photography © Tim Devine Issue 35 The Pangani Forest Exploration 42 Contents Trail: A Place of Calendar of Events ............................................................ 8 Enchantment Disney News & Updates................................................10 MOUSE VIEWS ......................................................... 15 Guide to the Magic by Tim Foster............................................................................16 Hakuna Matata! Hidden Mickeys by Steve Barrett .....................................................................20 The Festival of the 48 Photography Tips & Tricks by Tim Devine .........................................................................22 Lion King Disney Legends by Jamie Hecker ....................................................................24 Disney Cuisine by Allison Jones ......................................................................26 Disney Secrets by Jamie Hecker ....................................................................28
    [Show full text]