AIRPORT TERMINAL BECOMES STAGE FOR GOURMET COOKING EVENTS

Düsseldorf International Airport will host live celebrity chef cooking shows, 6-course gourmet dining stations, workshops, classes — right in terminal building on July 4th. Düsseldorf, Germany — Cooking and enjoying elaborate gourmet meals are unusual activities for visitors at airport terminals, but on July 4th, 2010, Düsseldorf International Airport (DUS) invites people to explore the [...]

‘SLICK’ NEW SW PORTLAND BBQ SAUCE BUSINESS HITS THE MARKET ‘BIG TIME’

Dan and Barbi Slick’s new, savory sauces now in more than 100 stores Southwest Portland-based couple and small business owners Dan and Barbi Slick believe they are ‘onto something big’! “One of our favorite ways to entertain is barbecuing. Our homemade sauce was always a big hit,” Barbi said.  “We started packaging the sauces as [...]

MAGNIFIQUE MENU MAKEOVER

<!– /* Font Definitions */ @font-face {font-family:”Cambria Math”; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-1610611985 1107304683 0 0 159 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750139 0 0 159 0;} @font-face {font-family:”Arial Narrow”; panose-1:2 11 6 6 [...]

Carte Des Foie Gras

Paradou is located at 8 Little West 12th St, and the website is www.paradounyc.com.

PHILIPPE MIAMI GETS HEALTHY

Chef Philippe Chow introduces six new steamed dishes Philippe Miami introduces six steamed dishes to its menu, available at all locations.  Adding on to its already health conscious fare, Philippe will now offer a Dumpling Sampler, Chicken & Broccoli, Chilean Sea Bass served with black bean and garlic sauces, Steamed Whole Fish with scallions & [...]

Caramel Corn Soars to New Heights

Illinois Man Treks to Mount Everest with Sweet & Savory Snack

SNOW BEVERAGES EXPANDS DISTRIBUTION

Snow Beverages announced today several new distribution agreements intended to expand the company’s reach and also provide opportunity to generate final “proof of concept” for the company to utilize in raising institutional capital. At the end of 2008, Snow Beverages launched their line of Natural Soda + Vitamins described as  NATURALLY REFRESHILICOUS soda, made with [...]

CHIPOTLE REMAINS LARGEST RESTAURANT BUYER OF LOCALLY GROWN PRODUCE

Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did
not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food with Integrity, Chipotle is seeking better food not only from using fresh ingredients, but ingredients that are sustainably grown and naturally raised with respect for the animals, the land, and the farmers who produce the food. Chipotle opened its first restaurant in 1993 and currently operates nearly 1,000 restaurants. For more information, visit Chipotle.com.

RICK BAYLESS in LA with RED O

RED O RESTAURANT WITH MEXICAN CUISINE BY RICK BAYLESS, ONE OF
LOS ANGELES’ MOST HIGHLY ANTICIPATED RESTAURANT OPENINGS THIS YEAR, OPENS ITS DOORS ON MAY 26
RED O Restaurant with Mexican cuisine by Rick Bayless, located along a bustling stretch of Melrose Ave., is now accepting reservations and will be open for dinner nightly beginning May 26. Rick Bayless is best known for his highly-rated PBS Series, “Mexico-One Plate at a Time,” and from his six cookbooks. In August 2009, he was crowned the winner of Bravo’s “Top Chef Masters,” beating out 23 other world-renowned chefs. With a menu featuring both authentic Mexican and lighter “California-style” dishes, RED O offers extensive choices to appeal to Los Angeles’ diverse clientele. Signature dishes include Albondigas al Chipotle with Beef & Pork Meatballs, Smoke Chipotle Tomato Sauce, Caramelized Onions, and Yukon Gold Potatoes; Chilpachole, a velvety seafood broth with Shrimp, Scallops, Mussels, Roasted Potatoes, and Chayote; Pork Belly Sopes with Black Beans, Salsa Negra, and Sesame; and Creamy Goat Cheese Cheesecake with Caramel Corn and Mexican “Root Beer” Sauce.

RED O’s bold, dramatic décor by G+ Gulla Jonsdottir Design includes custom furniture and accents arranged in an open floorplan. A dining courtyard is crowned by two 14-foot chandeliers hand-made by Mexican artisans. Guests at the bar will enjoy swaying in hand made leather swings while savoring a cocktail made with fresh, organic juices. A glass tequila tunnel, showcasing an extensive selection of premium tequilas, winds from the dining room to RED O’s Tequila Lounge. Whether it’s for a leisurely sit-down dinner with a large group or catching up with a friend over a few small bites and cocktails, every guest will find tantalizing flavors and an alluring atmosphere at RED O.

901 SILVER TO SUPPORT FOUNDATION RWANDA

An Evening of Food and Fotos featuring tasting tables and signature dishes from 30 of New York City’s top chefs and mixologists

Next Page »