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Weekly Volcano alternative newsweekly Tacoma Olympia – Senior moments
Wednesday, December 31st, 1969Gordon Naccarato, the incurably inventive owner/chef at this fine establishment, defines successful bar food as serious yet fun. “I think a great bar menu includes great snacks, sandwiches, small plates and so on that are not full meals …
Tags: Bar Food, Bar Menu, Celebrity Chefs, Great Chefs, Naccarato, Olympia, Sandwiches, Senior Moments, Small Plates, Snacks, Volcano
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vegetablealchemy: Bar Food Needs an Overhaul
Wednesday, December 31st, 1969michael foley: As a top ranked celebrated chef who has traveled globally I focus on learning what drives health. I have developed my own cuisine after working with traditional, fusion and contemporary recipes. …
Tags: Bar Food, Cuisine, Fusion, Health, Michael Foley, Recipes
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Gracie's
Wednesday, December 31st, 1969One reason that Gracie’s bar food hits above-average heights is executive chef Sean Wilde, who has worked alongside chefs like Todd Mark Miller, Fernando Soberanis, John Winders and Dave Jones at restaurants such as Trio, Creekside at …
Tags: Bar Food, Chefs, Creekside, Dave Jones, executive chef, Gracie, Mark Miller, Reason, Restaurants, Todd Mark, Winders
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Oak Tavern's Jeremy Roosa plays with sharp knives, ballyhoos the …
Wednesday, December 31st, 1969“You have to take risks to make your money,” says Roosa, who, up until last week, also worked in the kitchen at TAG with Troy Guard, a chef whose cooking style Roosa says mirrors his own. … But don’t even get him started on Anthony Bourdain, Emeril Lagasse or Gordon Ramsay, and whatever you do, don’t even think about ordering a cheese plate at his restaurant. Six words to describe your food: Not bar food, inspiring, comforting and satisfying. …
Tags: Anthony Bourdain, Bar Food, Cheese Plate, Emeril Lagasse, Gordon Ramsay, Knives, Mirrors, Money, Plays, Restaurant Six, Roosa, Sharp, Six Words, Tag, Troy
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