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Thursday, July 9th, 2009
Janos and The J-BarTucson AZhttp://www.janos.com Janos Wilder thought he was paying his way through college as he tossed pizzas, worked in various restaurants, and studied political science at UC Berkeley. Then he thought he’d just put his academic interests on hold and cook for a while. Returning to Boulder, Colorado, where he’d spent his undergraduate [...]
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Tags: Academic Interests, Diamond Award, French Techniques, Gold Hill, J Bar, James Beard Foundation, Janos, Michelin Restaurant, Mountain Trout, National Historic Landmark, Nouvelle Cuisine, Regional Restaurants, Rocky Mountains, Southwest Restaurant, Star Chef, Thick Adobe Walls, Tucson Museum, Uc Berkeley, Undergraduate Days, Wife Rebecca
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Wednesday, January 25th, 2012
Fresh hazelnut crusted Blue Ridge Mountain Trout with crab smashed potatoes, slow roasted tomatoes, fresh artichokes and English peas. A seasonal dish from our Chef Gerry Klaskala. Posted by Aria Restaurant at 11:15 AM …
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Tags: Aria, Artichokes, Blue Ridge Mountain, Dish, English Peas, Hazelnut, Mountain Trout, Potatoes, Tomatoes, Trout
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Wednesday, January 25th, 2012
Executive chef Gerry Klaskala’s menu at Aria reads like an open cookbook of ideas to turn basic into brilliant. Tarragon adds herbal notes to red snapper. Thyme and lemon add elegance to mountain trout. Executive chef Nick Oltarsh of …
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Tags: Aria, Better Health, Chefs, Cookbook, Elegance, executive chef, Healthy Eating, Herbal Notes, Mountain Trout, Red Snapper, Tarragon, Thyme, Trout
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Wednesday, January 25th, 2012
Executive chef Gerry Klaskala’s menu at Aria reads like an open cookbook of ideas to turn basic into brilliant. Tarragon adds herbal notes to red snapper. Thyme and lemon add elegance to mountain trout. Executive chef Nick Oltarsh of …
Read More ...
Tags: Aria, Better Health, Chefs, Cookbook, Elegance, executive chef, Healthy Eating, Herbal Notes, Mountain Trout, Red Snapper, Tarragon, Thyme, Trout
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