Culinary Institute of America Newswire (Page 7)

Culinary Institute of America Newswire (Page 7)

Comprehensive Real-Time News Feed for Culinary Institute of America. (Page 7)

Results 121 - 140 of 1,229 in Culinary Institute of America

  1. Former Quince Chef Brings Cannabis Cuisine Dinners To SF Next WeekRead the original story w/Photo

    Aug 11, 2017 | Sfist

    A chef who's worked the prestigious lines in the kitchens of Michelin triple-starred places like the French Laundry and Quince is a burgeoning force in the growing field of cannabis cookery, and next week he'll be showing off his prowess with THC- and CBD-infused cuisine at two pop-up dinners here in San Francisco. Chef Payton Curry , whom the Chronicle's pot blog Green State recently named one of America's "top 10 cannabis chefs," graduated from the Culinary Institute of America in New York, and he's currently trying to carve a niche for himself with what he calls "whole plant comfort food," utilizing techniques he's perfected in launching his edibles company, Flourish Cannabis .

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  2. Naughty Girls Donut Shop coming to SterlingRead the original story

    Aug 10, 2017 | Loudoun Times

    ... much, the elder Ramos said. "We closed down in so Tiana could focus on going to school at the Culinary Institute of America and learn to better run her business," she said. Soon, however, the ladies would have an opportunity to expand the Naughty ...

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  3. Tender, melty Filipino pork from a food truckRead the original story w/Photo

    Aug 9, 2017 | Philly.com

    ... catering and restaurant cooking. After graduating from Eastern High School and attending the Culinary Institute of America, he spent the first part of his career in New York City in the corporate catering world. He parlayed that experience into a ...

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  4. Home-baked soft pretzels make fun kitchen projectRead the original story w/Photo

    Aug 7, 2017 | NewsOK.com

    The Culinary Institute of America shows how to make soft pretzels at home. [Photo by Phil Mansfield, The Culinary Institute of America/AP] You know pretzels and have probably eaten them in many different forms, but do you know how they're made? They begin with a dough, not unlike any you've made before, with flour, water, yeast, salt and butter.

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  5. Quick Bites: Cantinetta Luca has a new executive chefRead the original story w/Photo

    Aug 8, 2017 | Monterey County Herald

    CARMEL >> Aaron Rayor became executive chef at Cantinetta Luca last month, replacing longtime chef Jason Balestrieri-who has also left his post as partner. Rayor's experience includes serving as chef for L.A.-based restaurant Bestia and graduating from the Culinary Institute of America.

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  6. Off the Menu: Brasserie With an Eye on Expansion Takes Root in Sheepshead Bay, BrooklynRead the original story w/Photo

    Aug 8, 2017 | The New York Times

    KARVER BRASSERIE AND BAKERY CAFE KarVer Hospitality, a new restaurant company owned by a group of investors and the chef Lisa Brefere, the Culinary Institute of America graduate behind the food programs at Barclays Center and Nassau Coliseum, isn't starting small. This 4,800-square-foot Brooklyn restaurant is the first of several projects for which Ms.

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  7. Pop-up combines barbecue, doughnutsRead the original story w/Photo

    Aug 7, 2017 | The Orlando Sentinel

    Ian Russell bought his first smoker, which literally weighs a ton, more than a year ago. Russell, a graduate of the Culinary Institute of America, had been reading up on smoking meats and experimenting on a smaller smoker for some time.

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  8. Military Servicemen and Women Enhance Culinary Skills, Receive...Read the original story w/Photo

    Aug 7, 2017 | GlobeNewswire

    ST. HELENA, CALIFORNIA, Aug. 07, 2017 -- Last week, servicemen and women from all branches of the U.S. military participated in the 2017 Armed Forces Forum for Culinary Excellence to enhance their culinary skills, compete on creating healthy menu options, and be celebrated for their commitment to serve. The National Restaurant Association Educational Foundation hosted and funded the weeklong event, which took place at the Culinary Institute of America's Greystone campus in St. Helena, California.

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  9. Tasters bring expertise to food competitionRead the original story w/Photo

    Aug 1, 2017 | Jackson Hole News And Guide

    ... judged entrants this year. He also judged last year, and after multiple degrees from the Culinary Institute of America he knows what he's talking about. In addition to more traditional sweets there are also pickles and relishes to judge, as well as ...

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  10. Bringing It Home with Laura McIntoshRead the original story

    May 8, 2017 | KISU-TV Pocatello

    ... res . . . Laura visits the beautiful and historic Napa Valley. While in town, she stops by the Culinary Institute of America to see Chef Scott Samuel. Chef Samuel shows us the lush and fresh gardens where daily harvests take place.

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  11. Grocery Stores Draw Millennials With In-Store RestaurantsRead the original story w/Photo

    Aug 5, 2017 | News 88.9 KNPR

    ... of previous Today, groceraunts are featuring seasonal menus and hiring graduates of the Culinary Institute of America as chefs. Food industry analyst Phil Lempert says this appeals to millennials, too. "What these groceraunts can do is give them a ...

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  12. This eggplant gets sweet, sour thanks to vinegar, tomatoesRead the original story w/Photo

    Aug 4, 2017 | The Chronicle Herald

    Egplant caponata in Hyde Park, N.Y. This dish is from a recipe by the Culinary Institute of America. Traditional recipes seem to be part of a collective conscience of sorts, and eggplant caponata is no exception.

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  13. GCIT graduate achieves Eagle Scout rankRead the original story w/Photo

    Aug 2, 2017 | The Jersey Journal

    ... of GCIT School of Culinary Arts and will be continuing his education in the fall at The Culinary Institute of America in Hyde Park, NY. Have community news you'd like to share? Send an email to [email protected] Have an event happening you ...

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  14. Crumby peach pie NEWRead the original story w/Photo

    Aug 2, 2017 | Concord Monitor

    ... to peel, and even after boiling, you will struggle to separate the skin from the flesh. Culinary Institute of America chef Genevieve Meli advises you pick fruit with a "sweet, ripe aroma" and it "should be plump and firm but not hard, and free of ...

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  15. Add - crumb' to a peach pie and pump up the excitement levelRead the original story w/Photo

    Aug 1, 2017 | Ohio.com

    ... browser --Click Here or visit your browser's website. Peach crumb pie from a recipe by the Culinary Institute of America. (Phil Mansfield/The Culinary Institute of America via AP) PHA+UGVlbGluZyBwZWFjaGVzIGlzI ...

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  16. El Modena High culinary students will be cooking in expanded kitchensRead the original story w/Photo

    Jul 26, 2017 | The Wave

    ... to work in the kitchens of Europe. Upon his return to the states, he studied at the famed Culinary Institute of America. Knowing he wanted to teach, a mentor advised him to work in every aspect of the food service business: hotels, country clubs and ... 1 comment

  17. Chef of the Month: Jeff Gaetjen of BlackSaltRead the original story w/Photo

    Jul 26, 2017 | The George Towner

    ... his career as a dishwasher at a steakhouse in Fairfax, Virginia. After graduating from the Culinary Institute of America, he took some time to play rugby in France while honing his culinary skills. Returning to D.C., Gaetjen became executive chef of ...

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  18. Add 'crumb' to a peace pie and pump up the excitement levelRead the original story w/Photo

    Jul 26, 2017 | Fairbanks Daily News-Miner

    ... to peel, and even after boiling, you will struggle to separate the skin from the flesh. Culinary Institute of America chef Genevieve Meli advises you pick fruit with a "sweet, ripe aroma" and it "should be plump and firm but not hard, and free of ...

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  19. Take Your Morning Bowl Of Cereal On The RoadRead the original story w/Photo

    Jul 26, 2017 | The Greenville Sun

    Cereal balls transform a morning breakfast staple into an on-the-go snack in a recipe by The Culinary Institute of America. Cereal balls transform a morning breakfast staple into an on-the-go snack in a recipe by The Culinary Institute of America.

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  20. Take a sneak peek of an iconic Coast venue thata s coming back after a 30-year hiatusRead the original story w/Photo

    Jul 26, 2017 | Sunherald.com

    ... so that it could be rebuilt to the new chef's specifications. Sumrall, a graduate of the Culinary Institute of America in Hyde Park, New York, said he plans to be open by mid- to late-November and is working on menus that will make the most of ...

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