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Richard Blais
VIRTUAL FRIENDS OF COOPER’S HAWK EVENT FEATURING Richard Blais THURSDAY, SEPTEMBER 10 6:30 PM CST VISIT CHWINERY.COM/BLAIS TO JOIN VIRTUAL FRIENDS OF COOPER’S HAWK EVENT FEATURING Richard Blais Tonight’s Menu MAIN COURSE Charred Prime Skirt Steak Fingerling Potatoes, Roasted Broccolini, Salsa Verde DESSERT Wild Blueberry Limoncello Butter Cake VIRTUAL FRIENDS OF COOPER’S HAWK EVENT FEATURING Richard Blais Virtual Event Timeline Celebrate the end of the work day! 5:30 PM Pour yourself a nice glass of wine and preheat your oven to 375°. 5:45 PM Warm your pretzel bread in the oven. 475° Remove pretzel bread and PM 5:50 increase oven heat to 475°. Start your main dish – 6:00 PM Charred Prime Skirt Steak & Broccolini! VIRTUAL FRIENDS OF COOPER’S HAWK EVENT FEATURING Richard Blais Remove main dish 6:10 PM from oven & start your potatoes while steak is resting. 6:15 PM Assemble your final dish. Pour yourself another 6:20 PM glass of wine. Sit back, relax, and enjoy 6:30 PM a fun-filled virtual event with Cooper’s Hawk & Chef Richard Blais. Don’t forget to 7:00 PM eat your dessert! VIRTUAL FRIENDS OF COOPER’S HAWK EVENT FEATURING Richard Blais Reheating Instructions Please Note: Reheating times are dependent on food quantities and food temperature (how chilled the food items are) as well as different appliance manufacturing. Note that all these times have been determined without the use of convection, no fan. Adjust accordingly. Charred Prime Skirt Steak & Broccolini Best in the Oven: Spread the skirt steaks & broccolini evenly on a rack-lined sheet pan with sides. -
Edible Plagiarism: Reconsidering Recipe Copyright in the Digital Age
Vanderbilt Journal of Entertainment & Technology Law Volume 14 Issue 1 Issue 1 - Fall 2011 Article 5 2011 Edible Plagiarism: Reconsidering Recipe Copyright in the Digital Age Meredith G. Lawrence Follow this and additional works at: https://scholarship.law.vanderbilt.edu/jetlaw Part of the Intellectual Property Law Commons, and the Internet Law Commons Recommended Citation Meredith G. Lawrence, Edible Plagiarism: Reconsidering Recipe Copyright in the Digital Age, 14 Vanderbilt Journal of Entertainment and Technology Law 187 (2020) Available at: https://scholarship.law.vanderbilt.edu/jetlaw/vol14/iss1/5 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]. Edible Plagiarism: Reconsidering Recipe Copyright in the Digital Age ABSTRACT Sharing recipes through food blogs is an increasingly popular activity. Bloggers publish their own recipes, claiming copyright protection, but they also publish others' recipes. Food publishers who distribute recipes online may be harmed when bloggers include the entire text of the food publisher's recipe on a blog without the publisher's knowledge or permission. The blogger's inclusion of an entire recipe often reduces site traffic to the food publisher's website, thereby damaging advertising revenues. Copyright law, as courts interpret it today, does not provide these publishers with recourse against bloggers who publish their recipes without permission. This Note analyzes the various issues related to the copyrightability of recipes, beginning with the current rule on copyright protection for recipes. -
Turkey Burger Wild Mushroom Burger Fried Shrimp Po' Boy Queso Fundido Burger Matzo Ball Soup Thai Shrimp & Coconut Soup Go
STARTERS SANDWICHES & BURGERS Goat Cheese, Feta Grilled Cheese with and Fig Tart Portobello Mushroom asparagus, brie and fig vinegar sour dough country bread, red onion, cherry INSPIRED BY SARA MAIR, SEASON 3 tomato, swiss & cheddar cheeses, thyme butter Matzo Ball Soup INSPIRED BY BETTY FRASER, SEASON 2 shredded chicken, mushroom broth, napa Turkey Burger cabbage, shiitake mushrooms green apple slaw, brie, green leaf lettuce, INSPIRED BY SARA BRADLEY, SEASON 16 tomato, red onion, lemon aioli, oat crusted Thai Shrimp & Coconut Soup whole wheat bun lemongrass, sesame rice noodles, hot chili oil INSPIRED BY SPIKE MENDELSOHN, SEASON 4 INSPIRED BY HAROLD DIETERLE, SEASON 1 Wild Mushroom Burger gruyere, heirloom tomato, grilled radicchio, SALADS sesame challah Deconstructed Falafel Salad INSPIRED BY HOWIE KLEINBERG, SEASON 3 chickpeas, cucumber, tomato, baby kale, pita chips, Queso Fundido Burger toasted sesame seeds, lemon-tahini vinaigrette chorizo-spiced short rib patties, pepper jack cheese, INSPIRED BY MIGUEL MORALES, SEASON 1 poblano, onion, chipotle-lime crema, brioche bun Barley and Spinach Salad INSPIRED BY RICK BAYLESS, TOP CHEF MASTERS: SEASON 1 cremini mushrooms, cherry tomato, basil, mint, Fried Shrimp Po’ Boy tofu dressing sriracha remoulade, shaved fennel, crispy INSPIRED BY LEE ANNE WONG, SEASON 1 pancetta, amoroso roll Garbanzo and Beet Salad INSPIRED BY NICHOLAS ELMI, SEASON 11 brussels sprouts leaves, mesclun mix, pistachio, goat cheese, roasted pepper, caper-mint vinaigrette INSPIRED BY SAM TALBOT, SEASON 2 ADD A PROTEIN -
MAY 5-8 MAY 6-7 Mccormick Place • Chicago, Illinois
150 N. Michigan Avenue, Suite 2000 Chicago, IL 60601-7569 PH: (312) 853-2525 FX: (312) 853-2548 www.restaurant.org/show www.winespiritsbeer.org RegisteR today at www.restaurant.org/show inteRnational wine, nRa show 2012 spiRits & beeR event MAY 5-8 MAY 6-7 www.restaurant.org/show www.winespiritsbeer.org MccoRMick place • chicago, illinois Scan this code for a quick link to download the NRA Show mobile app. Available for iPhone, iPad, Android and Blackberry devices. Sponsored by fpo Subscribe to the NRA Show & fsc logo IWSB blog Floored! Find us on Facebook, Twitter & YouTube inteRnational wine, nRa show 2012 spiRits & beeR event MAY 5-8 www.restaurant.org/show www.winespiritsbeer.orgMAY 6-7 MccoRMick place • chicago, illinois inteRnational wine, show-stopping tuesday lineup ... nRa show 2012 spiRits & beeR event MAY 6-7 Mwww.restaurant.org/showAY 5-8 www.winespiritsbeer.org MccoRMick place • chicago, illinois RegisteR today at www.restaurant.org/show todd english homaro cantu chris Jones Richard Farina ben Roche congratulations to the 2012 Food & beverage product innovations award Recipients: thanks to the F&b Judges |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| The F&B Award recipients are determined by We’re quickly approaching May 5 and the start of NRA show 2012. This year’s event We salute the food and beverage manufacturers creating this independent panel of experts representing all major commercial and non-commercial promises to be one of our most exciting and dynamic ever, with knowledge and experience tomorrow’s most craveable consumer sensations. Be sure to segments of the foodservice industry: you simply can’t find anywhere else. -
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) -
Palm Desert Food & Wine Recap 2017
The eighth annual Pacific Sales Kitchen & Home Palm Desert Food & Wine presented by Agua Caliente Casino Resort Spa takes place March 23–25, 2018, at The Gardens on El Paseo in Palm Desert, California. Organized by Palm Springs Life, it features the brightest and most inspired chefs from across the country for three extraordinary days of culinary and wine and craft beer tastings in the heart of the famed El Paseo shopping district. The event features a standout roster of celebrity chef demonstrations and showcases the Coachella Valley as the ultimate culinary destination. T. CLARK T. PALM DESERT FOOD & WINE RECAP 2017 ATTENDANCE: 3,290 GEOGRAPHIC COMPOSITION OF ATTENDEES: Coachella Valley – 37.2%; Out-of-Market – 62.8% ECONOMIC IMPACT: $818,357 CHEF PARTICIPANTS: 29 RESTAURANT PARTICIPANTS: 52 WINERIES & SPIRITS: 79 CRAFT BREWERIES: 10 SPONSORS & PARTNERS: 54 CHARITIES: 2 Receiving $17,765 palmdesertfoodandwine.com #PDFW #PDFWFestival G. FELSEN D. NAYLOR A. BONAFEDE 2018 schedule of events Friday, March 23 Friday, March 23 JAMES BEARD GOURMET 11:30 a.m.–2 p.m. – James Beard Gourmet FOUR-COURSE LUNCHEON Four-Course Luncheon The event begins on Friday, March 23, with the James Beard Gourmet Four-Course Saturday, March 24 Luncheon featuring Gail Simmons, author, Food & Wine’s Special Projects Director, 10 a.m.–4 p.m. – Premier Grand Tasting and judge on Bravo’s Top Chef. Just like any good wine, cheese, or cast-iron skillet, the with Zac Young’s “Cakery” James Beard Gourmet Four-Course Luncheon, a special feature of Palm Desert Food & 11 a.m.–4 p.m. -
Fort Myers Florida Weekly 4-15-15 Foodie
WEEK OF APRIL 15-21, 2015 www.FloridaWeekly.com INSIDE SPRING 2015 LEE COUNTY EDITION Inside: Vol. IX, No. 1 • FREE FLORIDA WEEKLY’S RESTAURANT GUIDE Out today: by Gina Birch ■ / 8 Check out the A new generation of culinary stars tastiest ■ /11 spots to Cultivating a farm-to-table trend dine in /11 town. ■ Food porn: Do it well with tips, tricks X ATION WITH FOOD TELEVISION GOING MAINSTREAM AND THE WHOLE FARM-TO-TABLE TREND CONTINUING TO GROW, EVEN KIDS WANT TTHEIRH KALE. WE HAVE BECOME A Livin’ the Countrylife Reba, Hank Williams Jr. and more coming. C1 X COURTESY PHOTOS; ILLUSTRATION BY ERIC RADDATZ / FLORIDA WEEKLY BY SCOTT SIMMONS ssimmons@fl oridaweekly.com WE HAVE BECOME A NATION OF foodies. We dine out more than ever — 5.8 times a week, compared to 2.4 in decades past. At the Blues on the Bay same time, our fear of GMOs Society snapshots around inin foods has led us to grow our town. ownowown food,fof with one in three U.S.S.S C36-39 householdshohoususe now gardening. Chefsefefs X arearare thetht new rock stars, thanks toto televisionte and the popularitytyty ofof theth Food Network, Cookingngg ChannelC and Bravo; 9-year-oldsr-r-ololdsds now are competing on main-maiain-n- stream network shows ssuchucuch asas Classic cars and tunes evoke memories,“MasterChef help Junior.”raise funds for museum SEE FOODIE, A10X Food truckin’ Celebrity chefs have brought atten- Good grub on the go. tion to foods more than ever before. B1 X BY GLENN MILLER Florida Weekly Correspondent Alan Wright understands that vintage cars and old music share an ability to Both sensations can be experienced Sat- spark memories and emotions. -
Richard Blais
Download Recipes Introducing Richard Blais A Celebrity Presenter at GEO’s 21st Annual Conference Thursday, 24 September 2020 10:30-11:30 PDT / 13:30-14:30 EDT / 18:30-19:30 BST / 19:30-20:30 CEST / 01:30-02:30 HKT +1 / 03:30-04:30 AEST +1 Chef, Restaurateur, Author, Television Personality Richard Blais is a successful chef, restaurateur, James Beard nominated cookbook author and television personality. Widely recognized as the first winner of Bravo’s Top Chef All-Stars, Blais went on to graduate from the Culinary Institute of America and trained at The French Laundry, Daniel, Chez Panisse, and el Bulli. He is a partner at San Diego’s acclaimed restaurant Juniper & Ivy and multiple locations of The Crack Shack, his rapidly expanding fried chicken and egg concept. He currently owns and operates Trail Blais, a forward-thinking culinary consulting company that has consulted on, designed, and operated popular eateries across the country. Trail Blais also advises national brands on menu creativity, ideation and employee training sessions. Trail Blais has opened concepts in San Diego, California; Columbus, Ohio; Atlanta, Georgia; and St. Louis, Missouri and will be announcing new restaurant projects throughout 2020. Blais is the James Beard Award-nominated author of Try This at Home: Recipes from My Head to Your Plate, as well as his second cookbook, So Good. He frequently makes appearances on such hit Food Network shows as Tournament of Champions and Guy’s Grocery Games. In addition, Blais hosts the hit hospitality industry podcast entitled “Starving for Attention” which provides an entertaining, behind-the- scenes look into the food industry, and has featured guests including Wylie Dufresne, Grant Achtaz, Andrew Zimmern, Gail Simmons and more. -
Alumni Magazine of the Culinary Institute of America | No
ALUMNI MAGAZINE OF THE CULINARY INSTITUTE OF AMERICA | NO. 37, 2006 Revisiting Healthy Nutrition in Today’s Food World WELCOME FROM THE DIRECTOR WELCOME FROM Steve Swofford ’97, EXECUTIVE DIRECTOR OF ALUMNI RELATIONS ALUMNI MAGAZINE NO. 37, 2006 Kirsten Nielsen, Graphic Designer Jim Norman, Senior Writer Contributing Writers Jay Blotcher Shelly Loveland Victoria Riccardi Nikki Rose ’94 Marianne Turow ’83 Patrick Wilson ’91 Health and wellness...vegan diets...obesity... The Culinary Institute of America global flavor profiles...trans fats... Dr. Tim Ryan ’77, President We’ve all been inundated with the buzzwords so often associated with nutrition and health Academic Affairs in the food industry. The notion of nutrition and healthful cuisine—so different today than Dr. Peter Rainsford, Vice President it was even when I was a CIA student—is constantly evolving. What is the CIA doing to stay on top of this critical component of our profession, while staying true to the college’s Advancement Dr. Vance Peterson, Vice President core values? How are our faculty and alumni getting involved? What are some of the changes in store for the future? Continuing Education In this issue of mise en place ®, we explore these and other questions as we “revisit Mark Erickson ’77, Vice President healthy” in 2006. Many of your fellow alumni are making fascinating, meaningful contribu- Enrollment Management tions to health and nutrition. NIKKI ROSE ’94, one of our globe-trotting grads, explores the Drusilla Blackman, Dean benefits of the Mediterranean diet. CIA Associate Professor and Registered Dietitian MARIANNE TUROW ’83 offers some thoughts on the subject of obesity in our country. -
Brand News @ News and Highlights from Certified Angus Beef LLC,*Compiled by Laura Nelson and Liz Deboer
Brand News @ News and highlights from Certified Angus Beef LLC,* compiled by Laura Nelson and Liz DeBoer. Specialized for success Programs are designed to give specialists CAB STAFF CONTACTS The annual Certified Angus Beef®(CAB®) the tools and know-how to excel. This year, 206 Riffel Rd., Wooster, OH 44691-8588; Specialist Seminar brought together a record that meant focusing largely on the economics phone: 330-345-2333; fax: 330-345-0808 crowd of nearly 170 guests at the Marriott of the cattle market — understanding the www.cabpartners.com Starr Pass Resort & Spa in Tucson, Ariz., for a many factors behind rising beef prices and John Stika, president program full of educational and networking developing strategies to minimize their Brent Eichar, senior vice president opportunities. impact. Tracey Erickson, vice president, marketing Every foodservice distributor licensed Specialists were introduced to several new Mark Polzer, vice president, business development to sell the brand has one or sometimes marketing tools, gained insight on successful Larry Corah, vice president, supply more CAB specialists. Part cheerleader, promotions, heard about restaurant trends development part ambassador, part trainer and part across the country, and took a closer look at SUPPLY DEVELOPMENT DIVISION salesperson, these folks know their markets new and less common beef cuts. They also Kansas staff: inside and out, as well as the brand. It’s learned more about the brand’s powerful CAB Program Satellite Office their responsibility to help co-workers and history of working closely with Angus 1107 Hylton Heights Rd., foodservice customers understand CAB’s farmers and ranchers, a story that resonates Manhattan, KS 66502 phone: 785-539-0123; fax: 785-539-2883 value to their businesses in its quality and strongly with consumers. -
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. -
Bottlerock Napa Valley Announces 2017 Williams Sonoma Culinary Stage Lineup
BottleRock Napa Valley Announces 2017 Williams Sonoma Culinary Stage Lineup Martha Stewart, José Andrés and Masaharu Morimoto to headline the Williams Sonoma Culinary Stage, leading an all-star roster of top chefs, entertainers and musicians, including Macklemore & Ryan Lewis, Green Day’s Mike Dirnt & Tré Cool, Fitz & The Tantrums, The Voltaggio Brothers, Ayesha Curry, Dirty Heads, Silversun Pickups, E-40, Michael Franti, Modern Family’s Jesse Tyler Ferguson and more. Celebrated Chefs, Vintners and Artisanal Craft Brewers Create an Inspired Food, Wine and Brew Festival to Complement the Musical Lineup NAPA, CA, April 24, 2017 -- Situated in the heart of America’s wine and food playground, BottleRock Napa Valley, presented by JaM Cellars, has announced that Martha Stewart, José Andrés and Masaharu Morimoto will headline the Williams Sonoma Culinary Stage, leading a star-studded lineup of celebrated personalities that will deliver memorable mash-up moments during the three-day festival, May 26-28, 2017, in historic downtown Napa. In addition to Stewart, Andrés and Morimoto, the wildly popular Williams Sonoma Culinary Stage will feature star chefs paired with musicians and celebrities for engaging demonstrations, performances and culinary- infused antics. The 2017 culinary stars appearing on the stage include chef and television personality Ayesha Curry, Top Chefs Michael and Bryan Voltaggio, Food & Wine Magazine Best New Chef Roy Choi, Travel Channel Chef Adam Richman, Food Network Chef Duff Goldman, Top Chef Hubert Keller, Top Chef Masters winner Chris Cosentino, Top Chef Richard Blais, Stephen Barber of Farmstead, Tim Love of the Lonesome Dove Western Bistro in Dallas, Cindy Pawlcyn of Mustards Grill and Cindy’s Backstreet Kitchen, and Food Network Kids Baking Champion runner-up and Napa middle schooler Justice Faustina.