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Foodies Embrace Eating Local Trend – The Voice of Agriculture …
Monday, October 12th, 2009Because of this we are able to support our local farms,” Chef Alain Borel of L’Auberge Provencale told Foodie News. According to Alain’s wife, Celeste Borel, “We are currently offering on our menu fresh lamb osso bucco from Athenry …
Lamb Ravioli from Chef Anne Rosenzweig
Tuesday, October 6th, 2009ARCADIA OPENED IN 1985, AND THE COZY FIFTY SEAT RESTAURANT ON THE EAST SIDE OF CENTRAL PARK TOOK OFF IMMEDIATELY. THE FOOD IS DESCRIBED AS “INNOVATIVE AMERICAN”, BUT MORE ACCURATELY IT IS A DIRECT REFLECTION OF CHEF ANNE ROSENZWEIG’S LIVELY IMAGINATION. HER CLEVER APPETIZER IS LAMB RAVIOLI AND RATITOUIE.
Amuse Bouche: Pogusch-Lamb
Tuesday, September 29th, 2009This amuse Bouche was served on a stone plate with an anbience of country/regional yet fine styled. Pogusch is a small village where the chef Heinz Reitbauer owns another restaurant called Wirtshaus am Pogusch.
Keeping Score in Chicago Episode XX: Rick Bayless – it Tastes … – Huffington Post (blog)
Monday, September 28th, 2009|
Keeping Score in Chicago Episode XX: Rick Bayless – it Tastes …
Huffington Post (blog) After Fook and Konkol chew on a Halal-approved lamb kabob appetizer, Rick Bayless of Frontera Grill talks about his big win on "Top Chef Masters," your … |
Braised Lamb with Spring Vegetables from Chef Alain Sailhac
Thursday, August 27th, 2009Located in an improbable neighborhood in Manhattan, the restaurant L’ecole is a sort of on the job lab for students at the French Culinary Institute. The Dean of Culinary Studies is Alain Sailhac. He was born in France and exhibits pure french technique with this entre – navarron of lamb.
Brix on the Street – San Francisco Buzz – Zagat Survey
Saturday, May 26th, 2012Executive chef Anne Gingrass-Paik will focus on fare from Sicily – think roasted porcini and taleggio cheese panini, saffron risotto fritters stuffed with braised lamb, and farm-raised pheasant wrapped in pancetta and served with …
foodies embrace eating local trend
Saturday, May 26th, 2012because of this we are able to support our local farms,” chef alain borel of l’auberge provencale told foodie news. according to alain’s wife, celeste borel, “we are currently offering on our menu fresh lamb osso bucco from athenry …
