FIG & OLIVE is about passion for the best olive oils, with cuisine based on genuine ingredients and a respect for flavors. Fresh, warm and authentic, the interiors embody the ambiance of the Riviera and coastal regions of the South of France, Italy and Spain – olive branches, pots of fresh herbs, and simple cooking have been its formula since the beginning.
Scheduled to open in 2013, Executive Chef Pascal Lorange – who began his training at a young age with three-star Michelin Chef Georges Blanc in Vonnas, France – will introduce a menu of refined elegance with classic flavors and the highest quality of ingredients inspired by the Riviera and coastal regions of the Mediterranean.
Small plates – perfect for sharing at the long white marble communal table and tasting bar – will range from Zucchini Carpaccio, a Fig Gorgonzola Tartlet, and Crostinis, to imported charcuterie, cheese, olives, and marinated vegetables. Main courses will include signature dishes such as Seared Sea Scallop with Truffle Artichoke Tapenade; Grilled Branzino glazed with fig balsamic vinegar, served with figs and snow peas, finished with a sweet Picholine Olive Oil; and Porcini & Gorgonzola Jamon Iberico Ravioli with Porcini Olive Oil. And, the exceptional wine list at FIG & OLIVE includes over 30 varietals from the South of France, Italy and Spain that are offered by the glass or bottle along with a selection of champagne.
With restaurants in New York and West Hollywood, FIG & OLIVE’s presence in Orange County will be exclusive to Fashion Island. Fashion Island is quickly becoming the center for shopping, dining and entertainment in Newport Beach, Calif., and today continues its renaissance with exciting news that further solidifies the area as the downtown of Newport Beach.
figandolive.com
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
FIG & OLIVE is about passion for the best olive oils, with cuisine based on genuine ingredients and a respect for flavors. Fresh, warm and authentic, the interiors embody the ambiance of the Riviera and coastal regions of the South of France, Italy and Spain – olive branches, pots of fresh herbs, and simple cooking have been its formula since the beginning.
Scheduled to open in 2013, Executive Chef Pascal Lorange – who began his training at a young age with three-star Michelin Chef Georges Blanc in Vonnas, France – will introduce a menu of refined elegance with classic flavors and the highest quality of ingredients inspired by the Riviera and coastal regions of the Mediterranean.
Small plates – perfect for sharing at the long white marble communal table and tasting bar – will range from Zucchini Carpaccio, a Fig Gorgonzola Tartlet, and Crostinis, to imported charcuterie, cheese, olives, and marinated vegetables. Main courses will include signature dishes such as Seared Sea Scallop with Truffle Artichoke Tapenade; Grilled Branzino glazed with fig balsamic vinegar, served with figs and snow peas, finished with a sweet Picholine Olive Oil; and Porcini & Gorgonzola Jamon Iberico Ravioli with Porcini Olive Oil. And, the exceptional wine list at FIG & OLIVE includes over 30 varietals from the South of France, Italy and Spain that are offered by the glass or bottle along with a selection of champagne.
With restaurants in New York and West Hollywood, FIG & OLIVE’s presence in Orange County will be exclusive to Fashion Island. Fashion Island is quickly becoming the center for shopping, dining and entertainment in Newport Beach, Calif., and today continues its renaissance with exciting news that further solidifies the area as the downtown of Newport Beach.
figandolive.com
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
Opened April 23rd,
Paninoteca Maggio, an exciting, fresh Italian bistro opening locally at 195 City Place
Drive, Santa Ana. The creation Cordon Bleu graduate of Chef Sharron Barshishat,
Paninoteca Maggio promises to delight and surprise local Italian food lovers.
Chef Sharron is the co-founder and former chef of a well-know food truck
“Great Balls on Tires” and has also worked as a Sous Chef alongside Jason
Neroni at Osteria La Buca in Hollywood. Chef Jason Neroni is also an Orange
County native with a vast culinary experience as the Executive Chef of
well-known Italian restaurant Porchetta in Brooklyn, NY. The two chefs
developed a friendship through their shared work experience and on the creation
and opening of Paninoteca Maggio.
Paninoteca Maggio menu will offer a varied selection of Italian sandwiches,
salads and the best espresso in town. What sets Paninoteca Maggio apart from
the others is Chef Sharron’s obsessive commitment to the quality of
ingredients and preparation that comes from years of training and a love of his
job.
paninotecamaggio.com
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
Opened April 23rd,
Paninoteca Maggio, an exciting, fresh Italian bistro opening locally at 195 City Place
Drive, Santa Ana. The creation Cordon Bleu graduate of Chef Sharron Barshishat,
Paninoteca Maggio promises to delight and surprise local Italian food lovers.
Chef Sharron is the co-founder and former chef of a well-know food truck
“Great Balls on Tires” and has also worked as a Sous Chef alongside Jason
Neroni at Osteria La Buca in Hollywood. Chef Jason Neroni is also an Orange
County native with a vast culinary experience as the Executive Chef of
well-known Italian restaurant Porchetta in Brooklyn, NY. The two chefs
developed a friendship through their shared work experience and on the creation
and opening of Paninoteca Maggio.
Paninoteca Maggio menu will offer a varied selection of Italian sandwiches,
salads and the best espresso in town. What sets Paninoteca Maggio apart from
the others is Chef Sharron’s obsessive commitment to the quality of
ingredients and preparation that comes from years of training and a love of his
job.
paninotecamaggio.com
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
Congratulations to Barbara Zaragoza for winning our March/April contest here at Great Taste Magazine! She has won a copy of Rustic Italian: simple, authentic recipes for everyday cooking by sharing her favorite Italian dish, white pizza with smoked provolone cheese and finely grated walnuts. Sounds delicious.
Look out for our May/June contest coming soon at http://www.great-taste.net/submissions.
Filed under: Tidbits & Kudos
Celebrating its California take on authentic Mexican cuisine, Los Angeles’ Red O Restaurant, with Mexican Cuisine by Rick Bayless, introduced a brand new seafood-heavy menu on April 16, 2012, featuring light items with bright flavors, ideal for spring and summer. The Marisqueria menu will offer sustainable oysters, two mixed seafood options made for sharing, four ceviches, and more, as well as fish additions to the Mexican Classics section. The new dishes will be available nightly and can be enjoyed in Red O’s casual yet elegant, bright and airy space, which lends itself perfectly to a seafood focused meal.
“With such easy access to fresh seafood, it only makes sense that we further emphasize the bounty that we’re able to get here in Los Angeles,” Bayless says.
www.redorestaurant.com
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
Celebrating its California take on authentic Mexican cuisine, Los Angeles’ Red O Restaurant, with Mexican Cuisine by Rick Bayless, introduced a brand new seafood-heavy menu on April 16, 2012, featuring light items with bright flavors, ideal for spring and summer. The Marisqueria menu will offer sustainable oysters, two mixed seafood options made for sharing, four ceviches, and more, as well as fish additions to the Mexican Classics section. The new dishes will be available nightly and can be enjoyed in Red O’s casual yet elegant, bright and airy space, which lends itself perfectly to a seafood focused meal.
“With such easy access to fresh seafood, it only makes sense that we further emphasize the bounty that we’re able to get here in Los Angeles,” Bayless says.
www.redorestaurant.com
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
Creative Directors Steve Trowbridge and Tim Rheault are pleased to announce the debut of their newest venture, RHETROACTIVE, which introduces an innovative design approach to hospitality, retail, community developments, and cultural/entertainment concepts. Infusing their work with over 10 years of experience in the worlds of leisure and entertainment design—including directorship roles at industry leader Goddard Group—the duo seamlessly blends architecture, interior design, master planning, and brand development into one symbiotic process for creating compelling experiences.
“We’ve had the opportunity to work on projects of every conceivable shape, size, and type in destinations around the world—from the Georgia Aquarium in Atlanta and the Hershey Food Company’s whimsical retail experiences, to the recently opened Galaxy Macau resort on the Cotai Strip,” Rheault says. “With RHETROACTIVE, our goal is to bring the design approach we’ve perfected for over 10 years in the leisure and themed entertainment industry to the more mainstream design world, with a specific focus on hospitality, retail, and cultural attractions.”
rhetroactive.com
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
Creative Directors Steve Trowbridge and Tim Rheault are pleased to announce the debut of their newest venture, RHETROACTIVE, which introduces an innovative design approach to hospitality, retail, community developments, and cultural/entertainment concepts. Infusing their work with over 10 years of experience in the worlds of leisure and entertainment design—including directorship roles at industry leader Goddard Group—the duo seamlessly blends architecture, interior design, master planning, and brand development into one symbiotic process for creating compelling experiences.
“We’ve had the opportunity to work on projects of every conceivable shape, size, and type in destinations around the world—from the Georgia Aquarium in Atlanta and the Hershey Food Company’s whimsical retail experiences, to the recently opened Galaxy Macau resort on the Cotai Strip,” Rheault says. “With RHETROACTIVE, our goal is to bring the design approach we’ve perfected for over 10 years in the leisure and themed entertainment industry to the more mainstream design world, with a specific focus on hospitality, retail, and cultural attractions.”
rhetroactive.com
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
Having received several honors and awards since opening in Orange County, The Winery Restaurant & Wine Bar’s Partners have been named 2012 “Restaurateurs of the Year” by the Southern California Restaurant Writers Association. This organization, formed in 1975 to improve the quality of the restaurant industry in this region, bestows awards upon restaurants and individuals whose standards of quality and service deserve special recognition.
“This is an honor for not only my Partners and myself, but for our entire team. We are grateful to be recognized by a group so dedicated to maintaining a level of quality in the restaurant industry that shares the values and ongoing commitment to excellence shared by this prestigious organization,” commented JC Clow, Managing Partner at The Winery Restaurant & Wine Bar. “We look at the ‘Restaurateurs of the Year’ award as a tremendous recognition and appreciate the ongoing support by our friends at the Southern California Restaurant Writers Association.”
This year, The Winery also received the group’s 2011 Five-Star Dining Award and the 2012 Golden Bacchus Wine Award for its exceptional wine cellar.
In previous years, Executive Chef/Partner Yvon Goetz has been named “Chef of the Year” and Managing Partner/Sommelier William Lewis was named “Sommelier of the Year” by this organization. Most recently, The Winery was recipient of the 2011 Golden Sceptre Award for its food, service, ambiance and beverages, and the 2011 Golden Bacchus Wine Award for its exceptional wine cellar.
www.southerncaliforniarestaurantwriters.net
www.thewineryrestaurant.net
2647 Park Ave, Tustin, CA 92782 (714) 258-7600
Posted by Suzanna
Filed under: Kudos, Tidbits & Kudos
Having received several honors and awards since opening in Orange County, The Winery Restaurant & Wine Bar’s Partners have been named 2012 “Restaurateurs of the Year” by the Southern California Restaurant Writers Association. This organization, formed in 1975 to improve the quality of the restaurant industry in this region, bestows awards upon restaurants and individuals whose standards of quality and service deserve special recognition.
“This is an honor for not only my Partners and myself, but for our entire team. We are grateful to be recognized by a group so dedicated to maintaining a level of quality in the restaurant industry that shares the values and ongoing commitment to excellence shared by this prestigious organization,” commented JC Clow, Managing Partner at The Winery Restaurant & Wine Bar. “We look at the ‘Restaurateurs of the Year’ award as a tremendous recognition and appreciate the ongoing support by our friends at the Southern California Restaurant Writers Association.”
This year, The Winery also received the group’s 2011 Five-Star Dining Award and the 2012 Golden Bacchus Wine Award for its exceptional wine cellar.
In previous years, Executive Chef/Partner Yvon Goetz has been named “Chef of the Year” and Managing Partner/Sommelier William Lewis was named “Sommelier of the Year” by this organization. Most recently, The Winery was recipient of the 2011 Golden Sceptre Award for its food, service, ambiance and beverages, and the 2011 Golden Bacchus Wine Award for its exceptional wine cellar.
www.southerncaliforniarestaurantwriters.net
www.thewineryrestaurant.net
2647 Park Ave, Tustin, CA 92782 (714) 258-7600
Posted by Suzanna
Filed under: Kudos, Tidbits & Kudos
Mimi’s Cafe is the first restaurant to nationally sponsor the Go Red For Women movement. The campaign launched on Feb. 3, Wear Red Day.
Well, in approximately two-week’s time, Mimi’s was able to hit its $150,000 donation goal!!!! The goal was achieved this weekend but will continue to raise money to help fight heart disease throughout the month of February (Heart Month).
It is simply amazing how Mimi’s guests, teammates, executives and vendors rallied behind the cause and really gave “their hearts” to Go Red For Women. Mimi’s is ecstatic that it has already reached its goal in such a short amount of time. The restaurant is also looking forward to continuing this momentum and its support of Go Red For Women throughout the month to raise even more money for the courageous cause.
Posted by Suzanna
Filed under: Kudos, Tidbits & Kudos
Mimi’s Cafe is the first restaurant to nationally sponsor the Go Red For Women movement. The campaign launched on Feb. 3, Wear Red Day.
Well, in approximately two-week’s time, Mimi’s was able to hit its $150,000 donation goal!!!! The goal was achieved this weekend but will continue to raise money to help fight heart disease throughout the month of February (Heart Month).
It is simply amazing how Mimi’s guests, teammates, executives and vendors rallied behind the cause and really gave “their hearts” to Go Red For Women. Mimi’s is ecstatic that it has already reached its goal in such a short amount of time. The restaurant is also looking forward to continuing this momentum and its support of Go Red For Women throughout the month to raise even more money for the courageous cause.
Posted by Suzanna
Filed under: Kudos, Tidbits & Kudos
Master Sommelier and Chicago television celebrity Alpana Singh announces an exciting new project. Singh plans to open The Boarding House in the historic building located at 720 North Wells.
The Boarding House, designed by celebrated Chicago architect Jeremiah Johnson (Kamehachi, Hubbard Inn), will be an upscale multi-level restaurant and wine bar in a vintage building that, at one time, functioned as a boarding house. The name itself pays homage to boarding houses and the integral role they played during an era of great economic boom, in the late nineteenth century, which featured the Columbian Exposition and World’s Fair in Chicago. Boarding houses, many of which were operated by women, provided food and lodging, as well as a source of familial and cultural comfort for the city’s immigrants who came to seek their fortune in Chicago. The Boarding House will offer guests a modern dining experience inspired by a bygone era, in terms of food, libations, ambience, service, and beyond.
The food will reflect the cuisine of classic and new world wine producing regions with a nod to the cultural diaspora of Chicago. Singh says, “The Boarding House will be a sommelier driven restaurant where the wine program will inspire the menu. During my travels, I often discover amazing wine and food experiences and I will now have an opportunity to share these culinary souvenirs with our guests.” The beverage program will be curated by Singh and will feature her favorite wine selections from all over the world in addition to classic aperitifs, cocktails and craft beers.
The Boarding House will open Summer 2012
www.boardinghousechicago.com
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
Master Sommelier and Chicago television celebrity Alpana Singh announces an exciting new project. Singh plans to open The Boarding House in the historic building located at 720 North Wells.
The Boarding House, designed by celebrated Chicago architect Jeremiah Johnson (Kamehachi, Hubbard Inn), will be an upscale multi-level restaurant and wine bar in a vintage building that, at one time, functioned as a boarding house. The name itself pays homage to boarding houses and the integral role they played during an era of great economic boom, in the late nineteenth century, which featured the Columbian Exposition and World’s Fair in Chicago. Boarding houses, many of which were operated by women, provided food and lodging, as well as a source of familial and cultural comfort for the city’s immigrants who came to seek their fortune in Chicago. The Boarding House will offer guests a modern dining experience inspired by a bygone era, in terms of food, libations, ambience, service, and beyond.
The food will reflect the cuisine of classic and new world wine producing regions with a nod to the cultural diaspora of Chicago. Singh says, “The Boarding House will be a sommelier driven restaurant where the wine program will inspire the menu. During my travels, I often discover amazing wine and food experiences and I will now have an opportunity to share these culinary souvenirs with our guests.” The beverage program will be curated by Singh and will feature her favorite wine selections from all over the world in addition to classic aperitifs, cocktails and craft beers.
The Boarding House will open Summer 2012
www.boardinghousechicago.com
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
At Tommy Bahama the beginning of Spring is marked with sexy swimsuits, sophisticated yet relaxed sportswear, and some of the freshest, spiciest, wickedest drinks you could hope to sip on. This season of rebirth and renewal we are marking with the most flavorful drinks we could mix up. So welcome the warmer months ahead by freshening up your wardrobe and mixing up these tantalizing drinks of the month. And if you can’t get to one of the 13 Tommy Bahama Restaurant & Bars, try bringing paradise home by following these recipes.
Spicy Kumquat Margarita – Add some kick to your drink mixing routine by slicing and stirring in some spicy jalapeno. This flavorful twist on your basic margarita will have you dreaming of a Mexican vacation. Muddle the jalapeno and kumquat in the lime juice, add Sauza Conmemorativo, Cointreau and scratch sour. Add ice and mix. Pour into glass, garnish with a jalapeno slice.
2 dime sized jalapeno slices
1 kumquat, sliced
½ lime squeezed
2 parts Sauza Conmemorativo
1 part Cointreau
1 ½ parts scratch sour
Wicked Pineapple Swizzle – At Tommy Bahama we are not known for our wicked side – but it is the ideal description for this swizzle libation created by Tommy Bahama Rumologist Jack Terry. He took fresh pineapple juice and added a velvet Falernum for a taste that is so good…it’s bad. Add all ingredients together except the soda water. Mix over ice in glass. Top with soda. Garnish with a lime slice.
2 parts Mount Gay Eclipse
¾ part Velvet Falernum
1 ½ parts pineapple juice
2 dashes bitters
1 part club soda
Pear Flower Martini – Spring time is the perfect time to indulge in a light and fresh cocktail infused with the sparkling bubbles of champagne…a perfect sipper for those warm spring weekends. Add all ingredients together except the champagne. Shake with ice 20 times. Pour into a martini glass and top with champagne. Garnish with a mint sprig.
2 parts Pear Vodka
1 part St-Germaine
¾ part scratch sour
¼ part champagne or sparkling wine
Please drink responsibly.
www.tommybahama.com
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
At Tommy Bahama the beginning of Spring is marked with sexy swimsuits, sophisticated yet relaxed sportswear, and some of the freshest, spiciest, wickedest drinks you could hope to sip on. This season of rebirth and renewal we are marking with the most flavorful drinks we could mix up. So welcome the warmer months ahead by freshening up your wardrobe and mixing up these tantalizing drinks of the month. And if you can’t get to one of the 13 Tommy Bahama Restaurant & Bars, try bringing paradise home by following these recipes.
Spicy Kumquat Margarita – Add some kick to your drink mixing routine by slicing and stirring in some spicy jalapeno. This flavorful twist on your basic margarita will have you dreaming of a Mexican vacation. Muddle the jalapeno and kumquat in the lime juice, add Sauza Conmemorativo, Cointreau and scratch sour. Add ice and mix. Pour into glass, garnish with a jalapeno slice.
2 dime sized jalapeno slices
1 kumquat, sliced
½ lime squeezed
2 parts Sauza Conmemorativo
1 part Cointreau
1 ½ parts scratch sour
Wicked Pineapple Swizzle – At Tommy Bahama we are not known for our wicked side – but it is the ideal description for this swizzle libation created by Tommy Bahama Rumologist Jack Terry. He took fresh pineapple juice and added a velvet Falernum for a taste that is so good…it’s bad. Add all ingredients together except the soda water. Mix over ice in glass. Top with soda. Garnish with a lime slice.
2 parts Mount Gay Eclipse
¾ part Velvet Falernum
1 ½ parts pineapple juice
2 dashes bitters
1 part club soda
Pear Flower Martini – Spring time is the perfect time to indulge in a light and fresh cocktail infused with the sparkling bubbles of champagne…a perfect sipper for those warm spring weekends. Add all ingredients together except the champagne. Shake with ice 20 times. Pour into a martini glass and top with champagne. Garnish with a mint sprig.
2 parts Pear Vodka
1 part St-Germaine
¾ part scratch sour
¼ part champagne or sparkling wine
Please drink responsibly.
www.tommybahama.com
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
Are you the kind of person who takes a hands-on approach to solving problems? If so, then Share Our Strength’s Great American Bake Sale is the perfect way to fight childhood hunger!
For many participants in Great American Bake Sale, what begins as a simple way to bake as a family for a good cause turns into a life-changing experience.
Jerry and Gail Fitzpatrick and their children, Dylan and Caitlin — a family who wanted to do something about childhood hunger in their local community.
Although the bake sale the Fitzpatricks hosted didn’t raise a large amount their first year, they were determined to stick with it. Their perseverance has paid off: for every year they’ve participated, they’ve surpassed the amount of funds raised the previous year and have raised $8,000 in the past 6 years!Raising money is just part of the story. Not only did they raise funds to fight childhood hunger, the Fitzpatricks bonded as a family and gained a deeper connection to those around them. As they’ve grown older, Dylan and Caitlin have been learning real world skills like promotion, soliciting donations and, of course, baking. Their mother proudly observes that her children have become more community-focused rather than self-focused.
www.strength.org
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
Are you the kind of person who takes a hands-on approach to solving problems? If so, then Share Our Strength’s Great American Bake Sale is the perfect way to fight childhood hunger!
For many participants in Great American Bake Sale, what begins as a simple way to bake as a family for a good cause turns into a life-changing experience.
Jerry and Gail Fitzpatrick and their children, Dylan and Caitlin — a family who wanted to do something about childhood hunger in their local community.
Although the bake sale the Fitzpatricks hosted didn’t raise a large amount their first year, they were determined to stick with it. Their perseverance has paid off: for every year they’ve participated, they’ve surpassed the amount of funds raised the previous year and have raised $8,000 in the past 6 years!Raising money is just part of the story. Not only did they raise funds to fight childhood hunger, the Fitzpatricks bonded as a family and gained a deeper connection to those around them. As they’ve grown older, Dylan and Caitlin have been learning real world skills like promotion, soliciting donations and, of course, baking. Their mother proudly observes that her children have become more community-focused rather than self-focused.
www.strength.org
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
According to Chameleon Chair’s Celebrity-savvy event stylists, what’s “in” for 2012?
Vintage is out, but the rustic chic look will be all the rage. Natural, traditional elements combined with local florals will underscore the return to the simple beauty of the basics!
New colors will splash onto the event design stage. The combination of deep gray and teal will be a “must feature” look, blended with earthy green and yellow hues (for a look of “go-solar” vibrance that reflects the tonality of the times).
Inspired by the Royal Wedding, dining table and room décor themes will be marked by a touch of old world glamour highlighted by “make a statement” metallic shades, fine fabrics and linens, and bold sophistication.
Individualism will also reign supreme at this year’s special events – serving up colors, textures and creative thematics that reflect the hosts’ personality and the statement of the event in a unique way. The “free to be me” theme will lend itself to never before seen colors, designs and accessorizing, perfect for Chameleon Chairs which creates the most customized special event seating on the market. Chameleons feature unique designs inspired by global fashion and period art- influences from the exotic to the traditional.
www.chameleonchair.com
Posted by Suzanna
Filed under: Kudos, Tidbits & Kudos
According to Chameleon Chair’s Celebrity-savvy event stylists, what’s “in” for 2012?
Vintage is out, but the rustic chic look will be all the rage. Natural, traditional elements combined with local florals will underscore the return to the simple beauty of the basics!
New colors will splash onto the event design stage. The combination of deep gray and teal will be a “must feature” look, blended with earthy green and yellow hues (for a look of “go-solar” vibrance that reflects the tonality of the times).
Inspired by the Royal Wedding, dining table and room décor themes will be marked by a touch of old world glamour highlighted by “make a statement” metallic shades, fine fabrics and linens, and bold sophistication.
Individualism will also reign supreme at this year’s special events – serving up colors, textures and creative thematics that reflect the hosts’ personality and the statement of the event in a unique way. The “free to be me” theme will lend itself to never before seen colors, designs and accessorizing, perfect for Chameleon Chairs which creates the most customized special event seating on the market. Chameleons feature unique designs inspired by global fashion and period art- influences from the exotic to the traditional.
www.chameleonchair.com
Posted by Suzanna
Filed under: Kudos, Tidbits & Kudos
The American Culinary Federation recently released a new series of training tools for educators, chefs and foodservice companies. The National Apprenticeship Training Program for Cooks is a series of 10 modules and accompanying CD-ROM resources compiled and published by American Technical Publishers. The 10 modules cover the ACFEF Apprenticeship Program’s 10 kitchen stations.
The 10 modules are available for $25 each, with a 25% discount for purchases of five or more. A compiled textbook, containing content from each of the modules, is also available for $80.
The Cooking Techniques Station module (33 pages) focuses on techniques that can be used throughout one’s culinary career, from sautéing to roasting. The lessons enable learners to prepare a variety of poultry meat and vegetable dishes. The module also includes information on sustainability practices, such as recycling disposable goods.
For more information: www.go2atp.com and www.acfchefs.org
Posted by Suzanna
Filed under: Kudos, Tidbits & Kudos
