Alex Guarnaschelli, Hosting a Local Chef Competition
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Chopped All-Stars
Press Contact: Lauren Sklar Phone: 646-336-6745; E-mail: [email protected] *High-res images, show footage, and interviews available upon request. CHOPPED ALL-STARS Season Two Judge/Host Bios Ted Allen Emmy Award winner Ted Allen is the host of Chopped, Food Network’s hit primetime culinary competition show, and the author of the upcoming cookbook “In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks” debuting in May, 2012, and an earlier book, "The Food You Want to Eat: 100 Smart, Simple Recipes," both from Clarkson- Potter. Ted also has been a contributing writer to Esquire magazine since 1996. Previously, he was the food and wine specialist on the groundbreaking Bravo series Queer Eye, a judge on Food Network's Iron Chef America, and a judge on Bravo’s Top Chef. He lives in Brooklyn with his longtime partner, interior designer Barry Rice. Anne Burrell Anne Burrell has always stood out in the restaurant business for her remarkable culinary talent, bold and creative dishes, and her trademark spiky blond hair. After training at New York’s Culinary Institute of America and Italy’s Culinary Institute for Foreigners, she gained hands-on experience at notable New York restaurants including Felidia, Savoy, Lumi, and Italian Wine Merchants. Anne taught for three years at New York’s Institute of Culinary Education and served as Executive Chef at New York’s Centro Vinoteca. She stars in Food Network’s Secrets of a Restaurant Chef and Worst Cooks in America and recently competed on The Next Iron Chef: Super Chefs. In 2011, she released her first cookbook, the best-selling “Cook Like a Rock Star” (Clarkson Potter). -
Sunday Morning Grid 12/28/14 Latimes.Com/Tv Times
SUNDAY MORNING GRID 12/28/14 LATIMES.COM/TV TIMES 7 am 7:30 8 am 8:30 9 am 9:30 10 am 10:30 11 am 11:30 12 pm 12:30 2 CBS CBS News Sunday Face the Nation (N) The NFL Today (N) Å Football Chargers at Kansas City Chiefs. (N) Å 4 NBC News (N) Å Meet the Press (N) Å News 1st Look Paid Premier League Goal Zone (N) (TVG) World/Adventure Sports 5 CW News (N) Å In Touch Paid Program 7 ABC News (N) Å This Week News (N) News (N) Outback Explore St. Jude Hospital College 9 KCAL News (N) Joel Osteen Mike Webb Paid Woodlands Paid Program 11 FOX Paid Joel Osteen Fox News Sunday FOX NFL Sunday (N) Football Philadelphia Eagles at New York Giants. (N) Å 13 MyNet Paid Program Black Knight ›› (2001) 18 KSCI Paid Program Church Faith Paid Program 22 KWHY Como Local Jesucristo Local Local Gebel Local Local Local Local Transfor. Transfor. 24 KVCR Painting Dewberry Joy of Paint Wyland’s Paint This Painting Kitchen Mexico Cooking Chefs Life Simply Ming Ciao Italia 28 KCET Raggs Play. Space Travel-Kids Biz Kid$ News Asia Biz Ed Slott’s Retirement Rescue for 2014! (TVG) Å BrainChange-Perlmutter 30 ION Jeremiah Youssef In Touch Hour Of Power Paid Program 34 KMEX Paid Program Al Punto (N) República Deportiva (TVG) 40 KTBN Walk in the Win Walk Prince Redemption Liberate In Touch PowerPoint It Is Written B. Conley Super Christ Jesse 46 KFTR Tu Dia Tu Dia Happy Feet ››› (2006) Elijah Wood. -
2 Area CFP 3-29-12.Pdf
Page 2 Colby Free Press Thursday, March 29, 2012 Area/State Weather Governors hope to save jobs Briefly Kiwanis egg hunt starts From “GOVERNORS,” Page 1 designed to reduce bacteria and help make lot of money,” Russell said. at 10 a.m. Saturday the food safer. The process Cargill uses, by the fi rm did get some good news Wednes- The annual Easter egg hunt sponsored pink slime – including Cargill and BPI – comparison, uses citric acid to achieve simi- day when Iowa-based grocer Hy-Vee said by the Colby Kiwanis Club will begin at will be able to overcome the public stigma lar results to what the fi rm does with am- it would offer beef with and without pink 10 a.m. Saturday at Fike Park. Starting against their product at this point. monia. slime because some consumers demanded times will be 10 a.m. for ages 3 and un- “I can’t think of a single solitary message The fi nished product contains only a trace the option. But larger grocery store chains, der, 10:10 a.m. for ages 4 to 6 and 10:20 that a manufacturer could use that would of ammonia, as do many other foods, and such as Kroger, have stuck with their deci- for ages 7 to 9. In case of bad weather, resonate with anybody right now,” Smith it’s meant just to be an additional “hurdle sions to stop offering beef with pink slime. listen to KXXX Radio for information. said. for the pathogens,” said Cross, who is now The real test for the future of the fi rm and For information, call Scott Haas at 460- All the governors and lieutenant gov- head of the Department of Animal Science pink slime may come later this year when 3922. -
Paley's Places Patrick Mckee Is the Executive Chef at Vitaly Paley's
PATRICK MCKEE BIO Executive Chef – Paley’s Places Patrick McKee is the Executive Chef at Vitaly Paley’s landmark restaurant, Paley’s Place. He joined the Paley’s family in October of 2004 as a line cook and has spent the last eight years learning, growing and exploring Pacific Northwest cuisine with Vitaly Paley. “Working at Paley’s Place has hands down been the best job I have ever had. I’ve been challenged since I stepped foot into the kitchen,” McKee says. Before joining Paley’s Place in 2004, McKee began his culinary career in Portland as a dishwasher at Santé in 1994. He then moved to Jazz de Opus where he worked as a line cook and began to develop his culinary skills. After Jazz de Opus, he began working at Zefiro under Chris Israel. “Chris gave me some of the best professional advice I have ever received. He told me seek out the best chef in the area and work at that restaurant. It was that advice that led me to Paley’s Place,” said McKee. From Zefiro, McKee had a couple of stints at Mint and then Castagna. He then moved to Eugene for a change of pace and worked at Marché where he continued working with local, Pacific Northwest ingredients. From Marché, McKee took his first role as executive chef at Eugene’s Red Agave. When he decided to move back to Portland, Chef Vitaly Paley was the first person he called to inquire about a job. McKee’s love of food began early in his life and he credits his mom for his love of cooking. -
Beat the Heat
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Franklin Becker
Franklin Becker Chef Franklin Becker is the Co-Founder and Chief Culinary Officer at Hungryroot. A graduate of the Culinary Institute of America, Chef Becker has worked in some of the country’s best kitchens. Most recently, Becker served as co-founding partner of Little Beet and Little Beet Table, as well as Culinary Director for all of Aurify brands. Prior, Becker was Corporate Executive Chef of the EMM Group (Abe & Arthurs, Lexington Brass, and Catch). In addition, Becker worked for New York’s Midtown mainstay, Brasserie, Starr Restaurant Group, Grand Hospitality, and Capitale. In 2013, Becker was invited to compete in Bravo’s Top Chef Masters. He’s a regular on television and has appeared on Iron Chef America, The Today Show, Dr. Oz, The Rachel Ray Show, Beat Bobby Flay as a judge, and more, and is the author of three cookbooks: Eat & Beat Diabetes, The Diabetic Chef, and most recently, Good Fat Cooking. Throughout his career, Becker has received glowing reviews from such acclaimed critics as Gael Greene of New York Magazine, William Grimes of The New York Times, who BUILDING BRANDS TO THEIR BOILING POINT wrote that Becker has “a talent for delivering big, punchy flavors,” and while Becker was at Capitale in 2003, Esquire’s John Mariani named it “Best New Restaurant in America.” In his spare time, Becker works extensively with charities. Near and dear to his heart are autism related causes. Becker is the Chairman of the Board of Pop Earth, has worked closely with Autism Speaks, and has helped to raise more than $14 million dollars for various autism charities. -
WEEK 36: Sunday, 3 September - Saturday, 9 September, 2017 ALL MARKETS
WEEK 36: Sunday, 3 September - Saturday, 9 September, 2017 ALL MARKETS Date Start Time Title Episode Title Digital Epg Synpopsis Country of Origin Language Classification Closed Captions Subtitles From the smallest wine estate in Tasmania to the largest, the pressure of making ends meet is intense. How does a winemaker 2017-09-03 0500 People Of The Vines Vintage Values AUSTRALIA English-100 PG keep a business afloat when the crop is half the size they'd hoped for? Gerard and Laurent show us Bavarian products: Simmental beef in Samerberg, sauerkraut wtih Georg Hahn, Pretzel in Bichl and 2017-09-03 0530 Bon Appetit! Gerard Depardieu's Europe Bavaria FRANCE French-100 PG Y Y pikes on the beautiful Tegernsee Lake. Garcia's Seafood Grille and Fish Market's unusually low haul in crab claws calls in the Mystery Diners to find out where the 2017-09-03 0630 Mystery Diners Catch Of The Day USA English-100 PG Y seafood is going missing. The owner of a seafood joint in New Orleans is concerned that his manager is more focused on his amateur comedy career 2017-09-03 0700 Mystery Diners No Laughing Matter USA English-100 PG Y than managing a restaurant. Andy And Ben Eat The World Series 1 Ep Dive into the Pacific Ocean to see Andy & Ben in one of Mexico's most famous coastal stretches and the pitcuresque town of 2017-09-03 0730 Andy & Ben Eat The World AUSTRALIA English-100 G 2 Puerto Escondido, in search of Mahi Mahi & a fishing trip of a lifetime. -
Take a Culinary Journey Unlike No Other. Watch a Star Rise
~Take a culinary journey unlike no other. Watch a star rise~ Let your taste buds be tantalized Meet Chef Brother Luck and his brand Four by Brother Luck & Lucky Dumpling With a name like Brother Luck it would be easy to attribute your success to good fortune, but Brother's is a result of hard work, determination, and passion. As a teenager, Brother fell on hard times when his father passed away at the age of 10. After relocating from the San Francisco Bay Area to Arizona, Brother enrolled in a vocational school for high school students to learn the culinary arts. The free food was intriguing enough to keep attending the cooking classes and eventually led him to find a passion in the kitchen that would set him up on an incredible journey inspired by a love for food and service. "I spent my whole senior year training," Brother admits. "I'd come to school in the morning and train. Then in the afternoon, I went to the Art Institute of Phoenix to train with a master chef. Then I'd work the line at the Hyatt all evening." Brother eventually was awarded with enough scholarships to attend the Art Institute of Phoenix, including one from the college, which named him “Best Teen Chef." His time in college would lead to a diverse career cooking in places around the world including in Japan; Hong Kong; Chicago; New York City and finally in Colorado Springs where he would start Brother Luck Street Eats. There he was honored as “Best Local Chef” by Colorado Springs Independent and “Most Cutting Edge Restaurant” by The Gazette Newspaper. -
GCIA Combine Brochure Revised 9.15.14 Layout 1
The Inaugural GCIA Culinary Combine Education for Today’s Multi-Unit New Menu Developers November 9 - 12, 2014 - Seattle, WA We are proud to announce the Global Culinary Innovators Association as the next generation associ- ation for restaurant chains’ new menu developers in the United States. Based on the success of the International Corporate Chefs Association (ICCA), we have created an asso- ciation for the next 200 emerging and fastest growing chains in the USA. Our mission is to help the growth chains in the USA by sharing the experi- ence and education learned from the nation’s largest chains and the leading experts on food and beverage trends. The GCIA Culinary Combine is a unique educational experience where key industry leaders and your peers learn, taste, create and form a new network that will become your best re- source for new menu ideas. The Inaugural GCIA Culinary Combine is a three-day, action-packed agenda that includes kicking the dirt with sustainable farmers, USDA’s Under Secre- tary Dr. Janey Thornton’s view on the government’s role in foodservice, lab time with food and bever- age experts and a look into today’s kitchen equipment made for maximum productivity and energy efficiency plus the GCIA board decided to comp the registration fee for the first 50 new members, so act fast and join today! Sunday, November 9th: 2:00 - 5:30 pm GCIA Inaugural Opening General Session Featured keynote speaker Simon Majumdar, the lead judge on the Next Iron Chef and judge of Iron Chef America and Cut Throat Kitchen, will take you on an exclu- Simon Majumdar sive global tour using the research effort for his new book that has taken him all over America and to over 70 nations filming and documenting their cuisines and flavors. -
Michael Symon
GUEST CHEF – MICHAEL SYMON Chef Michael Symon cooks with soul. Growing up in a Greek and Sicilian family, the Cleveland native creates boldly flavored, deeply satisfying dishes at his restaurants: Lola, Mabel’s BBQ, Roast, Bar Symon and B Spot. Most recently, he opened Angeline, an Italian restaurant in Atlantic City named after his mother. Michael also shares his exuberant, approachable cooking style and infectious laugh with viewers as an Iron Chef on the Food Network and as a co-host on ABC’s The Chew. Since being named a Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors: in 2000 Gourmet magazine chose Lola as one of “America’s Best Restaurants;” in 2010, Michael was the first chef ever to host the annual Farm Aid benefit concert; Bon Appetit magazine included B Spot on their list of “Top 10 Best New Burger Joints;” B Spot’s Fat Doug burger won the People’s Choice award at the SoBe Wine & Food Festival. In 2009, Michael earned The James Beard Foundation Award for Best Chef Great Lakes and the Detroit Free Press named Roast “Restaurant of the Year.” Michael made his debut on Food Network in 1998 with appearances on Sara’s Secrets with Sara Moulton, Ready, Set, Cook and Food Nation with Bobby Flay, before being tapped to host over 100 episodes of The Melting Pot. He then went on to win season one of The Next Iron Chef in 2008, earning him a permanent spot on the roster of esteemed Iron Chefs. -
VITALY PALEY BIO Chef/Owner - Headwaters, Imperial , the Crown & Paley’S Place
VITALY PALEY BIO Chef/Owner - Headwaters, Imperial , The Crown & Paley’s Place Critically-acclaimed chef, accomplished restaurateur, and noted cookbook author, Vitaly Paley has cemented himself as both a leader and a trailblazer in the American culinary scene. Through his award-winning food, creativity, and deep-rooted passion, it’s no wonder he is referred to as “The Dean of Chefs,” by the Portland, Ore. food community. With more than 25 years experience, a 2005 James Beard Award for “Best Chef Pacific Northwest,” and an April 2011 winning battle on Food Network’s “Iron Chef America” under his belt, the Russian-born and French-trained chef explores the historical significance of food and his heritage through diligent research. Vitaly believes cooking is as much about soul-searching and mood as it is about rigorous technique and constant repetition, “we’re always out there, putting our heart and soul on the plate,” said Vitaly on Oregon Public Broadcasting’s Think Out Loud. Vitaly has been instrumental in defining regional Northwest cuisine and is well-known for his clean preparations of local, sustainably-grown ingredients to produce seasonal, perfectly-executed dishes. In October 2016, Vitaly, along with his wife/partner, Kimberly Paley, opened Headwaters inside the historic Heathman Hotel. He is the third James Beard winning chef to take the helm of the property. The menu is the collaborative effort of Vitaly Paley and Executive Chef Tim Eckard, showcasing local ingredients from Oregon’s diverse bounty. Vitaly pays homage to the rich history of the location by reviving the iconic tea court, adding a Russian flare that speaks to his own heritage. -
Rock Has Risen
FINAL-1 Sat, Mar 24, 2018 5:28:59 PM tvupdateYour Weekly Guide to TV Entertainment For the week of April 1 - 7, 2018 Rock has risen John Legend as seen in “Jesus Christ Superstar Live in Concert” INSIDE •Sports highlights Page 2 •TV Word Search Page 2 •Family Favorites Page 4 •Hollywood Q&A Page14 The last days of Christ get rock star treatment in an all-new, live televised musical production. With John Legend (“La La Land,” 2016) as Jesus, Sara Bareilles as Mary Magdalene and hard rock legend Alice Cooper as King Herod, Easter Sunday has never been so loud. Enjoy a fresh take on a tale of biblical proportions when “Jesus Christ Superstar Live in Concert” airs Sunday, April 1, on NBC. WANTED WANTED MOTORCYCLES, SNOWMOBILES, OR ATVS GOLD/DIAMONDS BUY SELL Salem, NH • Derry, NH • Hampstead, NH • Hooksett, NH ✦ 37 years in business; A+ rating with the BBB. TRADE Newburyport, MA • North Andover, MA • Lowell, MA ✦ For the record, there is only one authentic CASH FOR GOLD, Bay 4 YOUR MEDICAL HOME FOR CHRONIC ASTHMA Group Page Shell PARTS & ACCESSORIES We Need: SALESMotorsports & SERVICE SPRING ALLERGIES ARE HERE! 5 x 3” Gold • Silver • Coins • Diamonds MASS. MOTORCYCLE 1 x 3” DON’T LET IT GET YOU DOWN INSPECTIONS Alleviate your mold allergy this season! We are the ORIGINAL and only AUTHENTIC Appointments Available Now CASH FOR GOLD on the Methuen line, above Enterprise Rent-A-Car 978-683-4299 1615 SHAWSHEEN ST., TEWKSBURY, MA www.newenglandallergy.com at 527 So. Broadway, Rte. 28, Salem, NH • 603-898-2580 978-851-3777 Thomas F.