DOCSLIB.ORG

Hotline & Awards Program

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Hotline & Awards Program Spring • 2008 Contents spring Issue ★ 2008 Tips from the Top . 6 IFSEA International A message from your new leadership Board of Directors Inside Scoop . 9 Chairman of the Board What’s happening inside your association Peter Pao, MCFE, CHM, CPFM Pao and Associates Branch News . 16 808-837-0030 Membership-building success stories Chairman of the Board-Elect Rick Diaz, MCFE, CBM, CEC Military News City of Arvada, CO 720-898-7332 Culinary Competition . 19 International Treasurer Enlisted Aide Awards . 20 Bill Leonard, DODG, CFE Symposiums . 22 PMS, Inc. 505-453-7856 IFSEA Conference & Trade Show . 27 Directors Professional Education, Awards, and Patrick Beach, MCFE, William Rainey Harper College Networking in Denver 847-925-6874 Christian Block, MCFE, Student, J&W University Trade Show Yellow Pages . 29 704-578-5581 Conference Schedule . 32 Dr. Eloise Cantrell, MCFE, L. A. Mission College Conference Education . 33 818-366-6737 Lorri Davidson, Southwest Gas Corp 702-365-2445 Special Conference Issue: ■ John Frank, CFE, Southern Aluminum See centerfold for conference schedule 954-389-3054 ■ Flip over Hotline for Military Awards Jeff Jones, MCFE, CFBE, Hawthorne Inn 336-397-8308 David Kinney, DODG, CFE, Cash Management Solutions 505-867-9744 Rachel Korob, MCFE, L. A. Mission College 818-576-9719 Editor IFSEA Headquarters (new) Ed Manley, MCFE, CHM, 8155 Briar Cliff Drive Jack Kleckner, MCFE, Ecolab CPFM Castle Pines North, CO 80108 651-293-2312 IFSEA Headquarters Office: 720-733-8000 Peter Lam, RD, CFE, President, CAFP Art Director Toll Free: 800-893-5499 604-527-4288 Anna Jelstrom Fax: 720-733-8999 Stephanie Luros, Computrition Ann Sorosky & Associates E-mail: [email protected] 800-222-4488 x250 Orlando Web: www.ifsea.com Barbara Sadler, MCFE, Arvada Center Printing Contact Freddie Templeton 720-898-7334 Countywide Printing for dues, materials, questions Fort Lauderdale and requests. Virginia Schroeder, CFE, Preferred Brokerage Co. 505-842-5996 Hotline is published quarterly. Single and multiple ad rates E-mail [email protected] Fred Wright, MCFE, CEC, Washoe County School District available on request. 775-337-8666 4 • Reach HQ by e-mail at [email protected] It Was a Very Good Year he International Food Service Mountain Event Consultants. groups to help in the decision making TExecutives Association national IFSEA is in situations we have not processes of IFSEA. Helping our conference is fast approaching. That seen recently. We are growing—our Executive Committee and Board of means that my term as International membership is growing—in many Directors are our Branch Presidents Chairman is nearing its close. This year ways. We have existing branches which Council, Past Chairman’s Council and has been full of opportunities, and I are growing their membership, such as Student Advisory Councils. All are now hope that the future and you, the mem- Northern Illinois, who can and should involved and welcome. bership, deem my time as a success and be the benchmark for us all. There are The military partners we have are a positive time for IFSEA. new branches that have recently start- now, more than ever, involved with We have seen a few challenges, met ed, and grown exponentially, such as IFSEA. When we go to conference in them moving forward, and have risen the Texas Lone Star Branch. We have Denver, we will be assured that we above them. I am extremely proud of new branches started in the interna- have done everything we could have to our leadership team. I know that the tional arena, such as in Taiwan. We make a positive experience for our next few years will be even better than have interest from other new countries, service personnel. I am happy for the my time as Chair. I am confident the such as the Phillipines and Ghana. We programs we have instituted this past leadership coming in to term is one of are truly the International Food Service year. We have many more opportunities the best I have ever seen, and I am organization. ahead of us. I am more than sure our happy for IFSEA because of it. One of the greatest fund growth incoming leadership will achieve the In less than a year, we have had to avenues is Certification, and we have goals set before them. find a new location for our conference had a great year with them. The next Mahalo to all those who worked so (city and hotel) and have a great loca- year looks like it will even surpass the hard during the past year; your work tion in our Denver conference coming past year. Our conference and trade will have long-term, positive impact on up in April. We have had to leave our show are our largest funds raising func- IFSEA and our members. former management company, find an tions, and we have a great conference interim solution immediately, and planned. With one of our best trade Peter Pao, MCFE, CHM, CPFM search out a new management com- shows ever, and record setting confer- Chairman of the Board pany. We have done that, and have an ence attendance, we have exceeded our excellent company on board to steward expectations. our organization into the future, Rocky We have started new advisory Peter Pao Rick Diaz Bill Leonard Ed Manley Chairman of the Board Chairman-Elect Treasurer IFSEA HQ 6 • Reach HQ by e-mail at [email protected] New management Company By Keith and Freddie Templeton Rocky Mountain Event Consultants, LLC (RMEC) is very excited to have been chosen as the new Management Company for the International Food Service Executives Association (IFSEA) starting in April of 2008. RMEC owners, Keith and Fredrica (Freddie) Templeton, look forward to meeting as many members as possible at the IFSEA Annual Conference this April in Denver! We value your mem- bership and want to hear from you on how we can further enhance and grow Corporate this great association while helping Memberships you get the most out of your member- ship. We welcome any feedback you instrumental in helping us start our have in the coming months so please own event planning company that YOUR COMPANY can provide its employ- feel free to call or email us at the below grew into a full-service Association ees with VERY special membership contact information. Management Company twelve years pricing by paying a modest sum ($300 Freddie Templeton, CFE, and soon ago. We look forward to bringing the or $500 for operators, $500 or $1000 to be MCFE, has been involved with expertise we have learned over the for supply chain). For information IFSEA through the Colorado years to IFSEA in the coming years! check www.ifsea.com under the Centennial Branch since 1993 and Membership tab. served on their Board for six-years. Rocky Mountain Event She was awarded the distinguished Consultants, LLC Current companies include: honor of the International Certificate 8155 Briar Cliff Drive • Anton Airfood of Merit and Presidents Award for Castle Pines North, CO 80108 • Arvada Center Humanitarian Efforts twice in those Phone (720) 733-8000 • CareOne of New Jersey years among other awards. The Fax (720) 733-8999 • Central New Mexico C. C. Colorado Centennial Chapter was [email protected] • Ecolab • Enlisted Aide Community • Farmer Brothers Coffee • Great Lakes Naval Training Center • Johnson & Wales University • King’s Bay Submarine Base • Madison County Tourism • Morrisville Auxiliary Corp. • Morrisville State College • Navy Region Hawaii • Nick-n-Willy’s Pizza • North Carolina Schools • Personal Touch Food Service • Piedmont Natural Gas • Robert Morris College • Sara Lee Coffee & Tea • SUNY at Delhi • Virginia - All military (l-r) Donald McIntosh, Bea and Edgar DeGasper and Bob Mathews (the artist) • Warner Sysco showing off the new DODG award, which goes with a medallion. It is IFSEA's highest • Work Services Corp. award, which the three gentlemen have won. Continued on page 11 For a vast array of information visit IFSEA’s Web Site at www.ifsea.com • 9 10 • Reach HQ by e-mail at [email protected] his experiences in most line positions INTERNATIONAL DIRECTORS (2) to his management capabilities. He Three-Year Positions obtained his MCFE in 2007. He has been a member of many ad-hoc com- Dr. Eloise Cantrell, MCFE mittees within various organizations Los Angeles County Branch and was the N. Illinois Branch Dr. Eloise is a professor and was President and Chairman of the IFSEA Department Chair at Los Angeles Branch President's Council in 2007- Mission College. She owned a catering 2008. He has also served on the boards business for 25 years. Having served 3 and committees of CHRIE, Heartland years as Branch President, and 2 years and the local CVB. on the International Board, Dr. Cantrell is pleased to continue to sup- INTERNATIONAL TREASURER (1) port the student programs offered by IFSEA. With a Bachelors and two Lorri Davidson, CFE Continued from page 9 Masters Degrees, she received her PhD Las Vegas Branch in Development of Learning Having served for 3 years as Branch Communities in Hospitality. Candidates President of the Las Vegas Branch, and an Int'l Board member since 2006, Fred Wright, MCFE For 2008 Lorri looks forward to helping us build Reno-Tahoe Branch a stronger organization. Lorri is From Dishwasher to Culinary Arts International Manager of the Food Service Instructor, where his students have Board Demonstration Center at the won regional culinary awards, Fred has Southwest Gas Corp. in Las Vegas. She focused on the ethics of food service. also serves on the Board of the Nevada Since he joined, in 1998, Fred has been Restaurant Association and the ACF CHAIRMAN OF THE BOARD very active in the Branch, now back for Las Vegas Chapter, where she was his second tour as Branch President No vote required Purveyor of the Year.
Load more

Recommended publications
  • Season 2 Episode Descriptions (2014)
    Press Contact: Seth Hyman Phone: 646-336-3683; E-mail: [email protected] Rachael vs. Guy: Kids Cook-Off Season 2 Episode Descriptions (2014) Premiering Sunday, August 17th at 8pm ET/PT – SEASON PREMIERE! “Street Food Showdown” Eight talented young chefs arrive to the Kids Kitchen ready to prove they’ve got what it takes to win their own series on FoodNetwork.com. They are quickly put to the test as Rachael and Guy kick off the competition with a mini challenge to determine which four kids will be on their teams. Tasking the junior chefs to make a “family favorite” meal that highlights their background and who they are as chefs, each kidtestant hits the ground running to put their best foot, and dish, forward. After teams have been selected and a winner from each team earns the competition’s first prize, it’s time for the main challenge: this week’s “Street Food Showdown” challenge celebrates the mobile food movement sweeping the culinary world, with each young chef creating their own unique street food offering and presenting it in their camera challenge to be judged by none other than Chef Wolfgang Puck and his family. Team Guy: Gibson Borelli, New Jersey; Amber Kelley, Washington; Sean Lew, California; Helen Wilson, Nebraska Team Rachael: Madison Grant, Illinois; Luis Ortega, New York; Finn Skerlj, Massachusetts; Lauren Zilberman, New York Premiering Sunday, August 24th at 8pm ET/PT “The Chopped Challenge” In order to be a successful chef, you must know your ingredients. This week the kidtestants are put to the test in order to see who really knows their stuff.
    [Show full text]
  • Robert Irvine Brand Platform - TV
    Presentation To Robert Irvine Brand Platform - TV FOOD NETWORK HIGHLIGHTS •Pioneered a whole new genre of programming on FN •Over 250 episodes, 18 seasons •Launched with Dinner: Impossible (over 100 episodes, 7 seasons, still active in re-runs on Cooking Channel) •Host of Restaurant Express (premiered Nov 3 2014, seven episodes), A Hero’s Welcome, and Fitness Impossible •Also was a guest star on Worst Cooks in America, Chopped, Next Food Network Star and several other popular Food Network shows CURRENT The Robert Irvine Show airs this fall on the CW. 160+ episodes for Season 1 •Host of Restaurant: Impossible (over 150 episodes, 13 seasons) •Shown in 170 countries worldwide, over 1 billion viewers •Remains one of the highest rated shows on Food Network •1.2 million Viewers Per Episode / 1.32 Rating (source: Nielsen) •2.2 million Monthly Page Views on Robert’s Food Network page •Restaurant Impossible previously featured on NETFLIX Filming begins July 2016 on the Jay Leno stage in Burbank. 160+ episodes for Season 1. Airs Monday – Friday at 3-4pm on the CW. Robert Irvine Brand Platform - LIVE TOUR •Robert Irvine LIVE! is a national tour with over 200 events to date. •Features 2-hours of interactive and experiential entertainment. •Hosted in half-house arenas (1,500-5,000 capacity) •Audience is primarily families with children •Ticket prices: $150 VIP, $40 Gen Admission Robert Irvine Brand Platform - SOCIAL MEDIA •359,000+ Twitter Followers -SPROUT ANALYTICS (studies social media metrics, Engagement= how well you communicate/interact, Influence= how interested they are in your info) oInfluence 100% oEngagement 93% (Rachel Ray 18%, Guy Fieri 42%, Alton Brown 53%, Wolfgang Puck 74%) •368,000+ Facebook Likes (average 3,000 new likes per week) •1,000,000+ YouTube Video views of Robert Irvine content •89% likely to purchase Robert Irvine endorsed food or kitchen endorsed product (Source: 4,000+ FB user survey).
    [Show full text]
  • Plenty New at International Polo Club Palm Beach
    INSIDE WEEK OF DEC. 31, 2015-JAN. 6, 2016 www.FloridaWeekly.com Vol. VI, No. 11 • FREE INSIDE:E: Meet the club chef. B19 | What’s new at IPC. A11 | Great reasons to go. A10 The year in film LUCKY Critic Dan Hudak ranks the best P 13 and the worst. B1 w INTERNATIONAL POLO CLUB MARKS ITS ANNIVERSARY WITH UPGRADES Society Celebrating the season and more. 9 pages inside w Look What I Found Scott Simmons’ column debuts LILA PHOTO Adolfo Cambiaso aims for the ball during a match at the International Polo Club Palm Beach. He will play on the Valiente/Dubai team this year. in Florida Weekly. B9 w BY SCOTT SIMMONS is launching its 13th season Jan. 3, and Rashid even the sponsors seemingly ooze style, Albwardy’s ssimmons@fl oridaweekly.com Dubai team with whole seating areas inspired by Lilly will compete F YOU THOUGHT ORTH Pulitzer and patrons raising glasses of W Avenue was for the first where fashion sits, putting on the Veuve Clicquot. time at Inter- Ritz, guess again. But don’t let that intimidate you. national Polo I It actually is at the place where “It’s a real unique club and members Club Palm mallet meets ball, and we’re not talk- love it. It’s a melting pot, with people from Beach. ing croquet. The International Polo Club Palm Beach SEE POLO, A10 w The Dish Swedish pancakes seal the American Red Cross plans five-alarm design house deal at Johan’s Joe. B19 w _________________________SPECIAL TO FLORIDA WEEKLY The Art Moderne-style building, known scheduled to be open to the public Feb.
    [Show full text]
  • All-Star-Academy-Season-2-Mentor-Bios-1850903002.Pdf
    Press Contact: Lauren Sklar Phone: 646-336-3745; Email: [email protected] ALL-STAR ACADEMY Mentor Bios (2016) Alex Guarnaschelli Chef Alex Guarnaschelli is a judge on Chopped and an Iron Chef, a title she gained after winning The Next Iron Chef: Redemption. The daughter of esteemed cookbook editor Maria Guarnaschelli, after graduating college, Guarnaschelli decided to explore her culinary interests and began working under the tutelage of the acclaimed American chef and restaurateur Larry Forgione. Shortly after, Guarnaschelli moved to France to do a work study at La Varenne Culinary School in Burgundy. After several successful years in France, Guarnaschelli returned stateside, working in acclaimed restaurants such as Daniel and in 2003 became the executive chef at Butter Restaurant. Chef Guarnaschelli released her cookbook “Old-School Comfort Food” in 2013. In fall 2015, Chef Guarnaschelli opened Driftwood Room at Nautilus South Beach in Miami, Florida. Also in fall 2015, Guarnaschelli premiered her one-woman live comedy show, Busting My Chops at Caroline’s on Broadway. Robert Irvine With more than 25 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. As the host of Food Network’s Restaurant: Impossible, Irvine saves struggling restaurants across America by assessing and overhauling the restaurant’s weakest spots. Irvine was previously the host of Dinner: Impossible and Worst Cooks in America, has authored two cookbooks, “Mission: Cook!” and “Impossible to Easy,” and one healthy living book, “Fit Fuel: A Chef’s Guide to Eating Well and Living Your Best Life.” Irvine is currently on tour with his new, interactive live show Robert Irvine Live, and appears regularly as an expert guest on national morning and daytime talk shows.
    [Show full text]
  • Robert Irvine Is a World Class Chef, Ftness Authority, and Philanthropist
    BRAND DECK Robert Irvine is a world class chef, ftness authority, and philanthropist. He seeks to inspire people to live beter through all his endeavors. A treless supporter of our veterans, he gives back to those who defend our freedoms. About: • A Britsh Royal Navy Veteran • Chef/Owner Robert Irvine’s Fresh Kitchen at The Pentagon and Robert Irvine’s Public House Las Vegas • Host of Food Network’s Restaurant: Impossible and Dinner: Impossible • Host of The Robert Irvine Show • A Cookbook and Fitness Author • Founder of The Robert Irvine Foundaton MONTHLY SOCIAL MEDIA IMPRESSIONS Robert chooses to partner with brands to which he feels a genuine kinship. These partnerships range from industry to technology to consumer goods, and each one furthers his mission of inspiring and empowering his fans. A long-tme Gold’s Gym ambassador, Robert opened his own Gold’s locaton in Largo, FL in January 2017. The 18,000 square-foot facility ofers full amenites and a complete training experience for people of all ftness levels. Whether you’re into group ftness, functonal training, spin, or just old-fashioned weight training, Gold’s Largo has it. Robert partnered with this cutng edge tech company, ofering real-tme on-site customer feedback in the restaurant and healthcare industries. Robert pioneered a new genre of programming for Food Network with his extreme cooking challenge show, Dinner: Impossible, which ran for 7 seasons and over 100 episodes. He parlayed that success into the even more popular Restaurant: Impossible, which ran for 13 seasons and 160 episodes. Robert didn’t just renovate restaurants and retrain staf in record tme, he counseled owners through personal problems that were destroying their businesses.
    [Show full text]
  • SBS Food Network June 10
    WEEK 24: Sunday, 10 June - Saturday, 16 June, 2018 ALL MARKETS Date Start Time Title Episode Title Digital Epg Synpopsis Country of Origin Language Repeat Classification Closed Captions Subtitles 2018-06-10 0500 Man Fire Food Mediterranean Seafood Feasts Roger Mooking heads to Northern California for two spectacular wood-fired Mediterranean seafood feasts. USA English-100 G Chef Robert Irvine faces a daunting challenge as he attempts to turn around a failing restaurant in just two 2018-06-10 0530 Restaurant: Impossible Mystic Mystery USA English-100 PG days with only $10,000. Food Network's favourite cake decorator, Duff Goldman, came to Australia for the ultimate decorating 2018-06-10 0625 Duff Goldman In Australia Duff Goldman In Australia AUSTRALIA English-100 G challenge. With junior fans to assist, Duff decorates a giant cake in the shape of Australia. 2018-06-10 0630 Good Eats Use Your Noodle V Alton Brown investigates the culinary possibilities of Asian noodles. Dishes include 'ants climbing trees.' USA English-100 G Many family-owned bakeries, which were once thriving businesses, are now struggling. Enter expert Kerry 2018-06-10 0700 Save My Bakery Viking Pastries USA English-100 G Vincent, who answers the call of desperate owners. Destination Flavour Down Under Destination Flavour Down Some of your favourite moments and recipes from Adam Liaw's culinary and cultural journey through 2018-06-10 0755 AUSTRALIA English-100 RPT G Y Bitesize Under Series 1 Bitesize Ep 4 Australia and New Zealand. Cloudy With A Chance Of Rachael and Guy mentor the most talented kid chefs in America as they compete against each other in a 2018-06-10 0800 Rachael Vs.
    [Show full text]
  • Breakfast Is Served Saturday & Sunday Only Breakfast from 9Am – 12Noon
    BREAKFAST IS SERVED SATURDAY & SUNDAY ONLY BREAKFAST FROM 9AM – 12NOON Chicken & Waffles • $12 fried tenderloins | belgium waffle | honey hot sauce Southerner • $13 fried pork chop | 2 eggs | grits/breakfast potatoes | choice of bread Sausage Biscuit & Gravy • $7 2 biscuits | smothered sausage gravy Mr. B’s Signature French Toast • $10 cream vanilla | marinated cuban bread | dusted with powdered sugar BRINGING PEOPLE TOGETHER IS SWEETER THAN HONEY. Workers B’s Platter • $10 choice of protein | 2 eggs | grits/breakfast potatoes | choice of bread THAT’S WHY AT MR. B’S—WE’RE THE SOUTHERN KITCHEN THAT GATHERS THE NEIGHBORHOOD TO FEED THE BODY & THE SOUL. FlapJack Breakfast • $12 2 pancakes | 2 eggs | choice of protein AS A STAPLE IN OUR COMMUNITY, WE’RE HERE TO WELCOME AND Breakfast Sandwich • $6 UPLIFT OUR CUSTOMERS THROUGH FOOD, HOSPITALITY, AND LOVE. cuban bread | eggs | choice of protein Shrimp n’ Grits • $14 lightly sautéed | grape tomatoes | onions | bell peppers | southern grits Southern Fried Fish n’ Grits • $12 3401 N NEBRASKA AVE EATATMRBS.COM seasoned filet | southern grits | choice of bread TAMPA, FL 33603 (813) 333-5338 WHITE • WHEAT • CUBAN • BISCUIT BREAD TUE - FRI: 10:30AM - 7PM SAT: 9AM - 7PM SUN: 9AM - 6PM PORK SAUSAGE PATTY • TURKEY SAUSAGE PROTEIN BACON • SMOKED SAUSAGE * MONDAY CLOSED * PEPSI PRODUCTS • $3 COFFEE • $3 HOUSEMADE LEMONADE • $3.50 – WE OFFER CATERING & DELIVERY – HOT TEA • $3 DRINKS SWEET TEA/UNSWEETENED • $3 APPETIZERS SALADS HANDHELDS Fried Wings • $10 seasoned and fried | choice of sauce: Mr. B ‘s Burger • $11 Chicken Sandwich • $10 honey hot, buffalo, jerk Collard Chopped Salad • $11 grilled texas toast | lettuce | tomato grilled texas toast | lettuce | tomato | onion avocado | pecans | ham | bacon onion | honey hot sauce | pickle | fries honey hot sauce | pickle | fries Buttermilk Fried Okra • $9 dried cherries | cornbread croutons crispy pickled okra | sweet chili sauce Vegan Burger • $10 green goddess Mr.
    [Show full text]
  • Celebrity Chef Robert Irvine Announces Sin City Debut with New Restaurant Concept at the Tropicana Las Vegas
    CELEBRITY CHEF ROBERT IRVINE ANNOUNCES SIN CITY DEBUT WITH NEW RESTAURANT CONCEPT AT THE TROPICANA LAS VEGAS Restaurant: Impossible host to take on Las Vegas with new signature restaurant Click to Tweet: Celebrity Chef @RobertIrvine announces new #Vegas restaurant concept at @TropLV set to debut in 2017. LAS VEGAS, NV (May 17, 2016) -- Celebrity Chef Robert Irvine, host of Food Network’s Restaurant: Impossible, announced today that he is teaming up with Tropicana Las Vegas to open his first signature restaurant on the Las Vegas Strip. At the press conference, the exterior of the Tropicana Las Vegas came to life, where a high-energy video showed the crowd what they can expect to see from the newest chef in town. In true Robert Irvine fashion, the celebrity chef made his entrance by rappelling 22 stories (220 feet) down the exterior of the Tropicana hotel to the assembled press below. In introducing Chef Irvine, Bob Sheldon, President of Las Vegas Operations for Tropicana’s parent company, Penn National Gaming, said: “Chef Robert Irvine has tackled some of the toughest culinary challenges around the world, and we’re excited to have him take on Las Vegas, right here at the Tropicana. We are thrilled to be the Las Vegas home to such an acclaimed world-class chef. With his unparalleled passion, energy and culinary skills, he is the perfect addition to our family.” Commenting on his new partnership with Tropicana Las Vegas, Chef Irvine said, “From the moment I stepped foot in Las Vegas, I have been on a mission to break the barrier into the food and dining scene here.
    [Show full text]
  • Appetizers Salads Sandwiches and Burgers
    APPETIZERS SALADS HEIRLOOM TOMATO GAZPACHO HICKORY SMOKED CHICKEN WINGS MIXED HEIRLOOM TOMATOES SHAVED KALE bbq spice rubbed, Robert Irvine’s signature tomato, cucumber, olives, parmesan, shaved pineapple sorbet, baby mint 10 & GRILLED CIABATTA Blue Flame Buffalo Sauce, celery, red onion, herbs, spicy chickpeas, gribiche avocado puree, lemon ricotta, toasted garlic, ranch dressing 14 vinaigrette 14 FRENCH ONION FONDUE basil, tomato vinaigrette 14 gruyere, caramelized onion, thyme, toasted ROASTED VEGETABLES ciabatta 13 STEAK TARTARE SPRING GREENS capers, red onion, egg, lemon zest, herb watercress, red quinoa, mixed seeds, watercress, watermelon radish, carrot, potato chips 19 cauliflower, broccolini, carrot, grapefruit, asparagus, peppered goat cheese, charred POUTINE cilantro, tahini yogurt dressing 15 pulled pork & shiitake onion gravy, tater tots, scallion & kale vinaigrette 10 peppered goat cheese, red vein sorrell 15 LUMP CRAB ARANCINI lemon tarragon crème fraiche, sriracha, CHICKEN AVOCADO BABY ICEBERG balsamic glaze 18 napa cabbage, sprouts, cilantro, edamame, Nueske’s smoked bacon, blue cheese & SHOESTRING FRIES wontons, ginger lime peanut vinaigrette 18 feta, bacon, green onion, curry mayo 10 blue cheese dressing, shaved onion, cherry KOREAN TACOS tomatoes, blue cheese dressing 13 pork belly, steamed bao buns, avocado cream, spicy kimchi slaw, kalbi sauce 12 SANDWICHES AND BURGERS PIZZAS BLT GRILLED CHICKEN BREAST WILD MUSHROOM PROSCIUTTO thick cut Nueske’s bacon, heirloom watercress, avocado, fig marmalade, brie, roasted mushroom,
    [Show full text]
  • Jamie Olivers Great Britain Free
    FREE JAMIE OLIVERS GREAT BRITAIN PDF Jamie Oliver | 416 pages | 02 Oct 2012 | Hyperion | 9781401324780 | English | New York, United States Jamie's Great Britain by Jamie Oliver Very simple and delicious and healthy. I love the way he grates the cucumber with the herbs inside. I drained off most of the water once Jamie Olivers Great Britain grated the cucumber as very watery otherwise. Cooked this on the Weber BBQ which was delicious. Made for a very good outdoor New Years Eve meal. Marinated overnight, the chicken was moist and full of flavor, especially the skin. I can't imagine roasting a chicken on Jamie Olivers Great Britain actual oven rack, as suggested - just Jamie Olivers Great Britain a small rack on the roasting pan. My chicken weighed 4. The tart, spiced gravy was rather odd on its own, but great with the chicken. The potatoes were tasty too, although next time I need to make sure the garlic halves are face down so they soften rather than dry out. Loved this. Roasting the chicken above the Jamie Olivers Great Britain was absolute genius. Using that trick moving forward. Omitted the mustard and vinegar, Jamie Olivers Great Britain mixed up the tomatoes, garlic and green beans into some wholewheat couscous. Really tasty but burnt some of the juices in the pan after taking out the chicken. Be careful next time. I made this with leftover grilled chicken so cooked the bacon and croutons stove top. The combination of chicken, tomatoes, beans, bacon and croutons with fresh herbs and sharp mustard dressing was vibrant and had great texture.
    [Show full text]
  • Chefs Restauraters Media
    Guy Fieri Chris Cosentino Guy Fieri David Chang Marcel Vigneron David Chang Alton Brown Guy Fieri David Chang Michael White Alton Brown Michael White Ted Allen Michael Chiarello Jamie Oliver Guy Fieri Thomas Keller Cat Cora Rachael Ray Rick Bayless Rachael Ray Rick Bayless Padma Lakshmi Rachael Ray Thomas Keller Tom Colicchio Fabio Viviani Thomas Keller Fabio Viviani Thomas Keller Sandra Lee TV Personalities Chefs Alice Waters Bobby Flay Thomas Keller Paula Deen Alice Waters Paula Deen Johnny Iuzzini Anne Burrell Paula Deen Grant Achatz Grant Achatz Anne Burrell Grant Achatz Robert Irvine Charlie Trotter Carla Hall Bobby Flay Grant Achatz Eric Ripert Adam Richman Daniel Boulud Adam Richman Mario Batali Daniel Boulud Bobby Flay Bobby Flay Daniel Boulud Michelle Bernstein Marcus Bobby Flay Samuelsson Giada De Laurentiis Marcus Samuelsson Joël Robuchon The Robs Joël Robuchon The Robs Alain Ducasse The Lee Bros. Jeffrey Chodorow Joël Robuchon Frank Bruni Frank Bruni Keith McNally Frank Bruni Keith McNally Anthony Bourdain Jeffrey Steingarten Joe Bastianich Danny Meyer Sam Sifton Sam Sifton Siro Maccioni Sam Sifton Sirio Maccioni Adam Platt Danny Meyer Danny Meyer Sam Sifton Ruth Reichl Danny Meyer Ruth Reichl Drew Nieporent Martha Stewart Wolfgang Puck Restauraters Anthony Media Anthony Bourdain Mario Batali Bourdain Anthony Wolfgang Puck Bourdain Nobu Matsuhisa Jonathan Gold Anthony Todd English Wolfgang Puck Bourdain Dana Cowin Gordon Ramsay Dana Cowin Gordon Ramsay Amanda Hesser Stephen Starr Mario Batali Anthony Bourdain Mark Bittman Jean-Georges Vongerichten Mark Bittman Jean-Georges Vongerichten Josh Ozersky 64 Slot Regional Layout Tournament Bracket Mario Batali Mario Batali Mark Bittman John T. Edge Mario Batali John T.
    [Show full text]
  • The Internationalization of Food Television Show Formats
    Esposito, Angela (2018) International food television show formats in the digital era. PhD thesis. https://theses.gla.ac.uk/30925/ Copyright and moral rights for this work are retained by the author A copy can be downloaded for personal non-commercial research or study, without prior permission or charge This work cannot be reproduced or quoted extensively from without first obtaining permission in writing from the author The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the author When referring to this work, full bibliographic details including the author, title, awarding institution and date of the thesis must be given Enlighten: Theses https://theses.gla.ac.uk/ [email protected] International Food Television Show Formats in the Digital Era Angela Esposito MSc Media Management Submitted in fulfilment of the requirements for the degree of Doctor of Philosophy School of Centre for Cultural Policy Research of Culture College of Creative Arts University of Glasgow October 2018 I Abstract A recent pattern has emerged amongst some of the top television production companies in the world – a global investment in a new style of television show format. Food television show formats such as Channel 4’s The Great British Bake Off in the UK and Fox’s Hell’s Kitchen in the US have consistently topped television ratings and attracted millions of viewers in every episode aired in their home counties and abroad. A range of publications argue that there has been a global demand for factual television formats, yet existing literature has focused primarily on dramas, talent shows and game show television format genres.
    [Show full text]