Search Results
Haute Living » About Last Night
Monday, October 12th, 2009Jonathan Eismann, the man behind Miami institution Pacific Time, which was originally located on Lincoln Road before moving to the Design District last year, has always been on the forefront of the industry. He knows what it takes to get a … Guests will enjoy ear candy by DJ Riche “Boom” Stanley, complimentary signature dishes from chef Brian Bell’s small plates menu and Cosmos, lychee martinis and Monk in the Trunk draft beers from 8 to 9 p.m.. Via Pacific Time …
Grangien, Patrick
Thursday, July 9th, 2009Patrick GrangienCafe Shelburne, Shelburne VThttp://www.cafeshelburne.com Although he claims he started cooking by “pure accident,” Patrick Grangien’s cuisine has evolved into world-class fare. Raised on the west coast of France, Grangien recalls going to market with his mother, who bought fish only if they were still “flapping on the table.” Little wonder that Grangien went on [...]
Catherall, Thomas
Thursday, July 9th, 2009Thomas CatherallHere to Serve restaurant group, Atlantataped at Tom Tom, Atlantahttp://www.heretoserverestaurants.com Tom Tom is the pet name for Thomas Catherall, the Tom Tom restaurant’s talented, flamboyant chef/proprietor. Although he has moved beyond Tom Tom to his group of restaurants under the Here to Serve company, his style is obvious no matter what the name on [...]
Cardillo, Timothy
Thursday, July 9th, 2009Timothy CardilloCranwell Resort and HotelLenox MA Timothy Cardillo’s cooking background is mirrored by the history of his family. Cardillo’s grandfather immigrated to America from Naples. Settling in Stockbridge, Massachusetts, he started a dairy farm and raised eighteen children. Cardillo’s father spent his younger years on the farm. He learned to hunt, garden, and butcher as [...]
Leach, Richard
Thursday, July 9th, 2009Richard LeachPark Avenue Cafetaped at One Fifth AvenueNew York NYhttp://www.parkavenuecafe.com Richard Leach, now pastry chef at New York’s Park Avenue Café, has had his creations deemed “edible sculpture” by the New York Times, and Chocolatier magazine calls his pastries “architectural in design.” For Leach, who began making pastries simply to become more knowledgeable in the [...]
Rabin, Nitzi
Thursday, July 9th, 2009Nitzi RabinChillingsworthBrewster, MAhttp://www.chillingsworth.com Like many chefs, Robert “Nitzi” Rabin entered the profession through serendipity rather than by design. He was trained in business with an M.B.A. from Dartmouth College; a summer job between semesters brought Rabin and his wife Pat to Chillingsworth. When the owner of the Brewster, Massachusetts, restaurant died, they decided to take [...]
Miller, Mark
Thursday, July 9th, 2009Mark MillerCoyote CafeSanta Fe NMhttp://www.coyotecafe.com When Mark Miller opened his Red Sage restaurant in Washington, D.C., he did it as a benefit for the National Museum of the American Indian at the Smithsonian Institution. A former student of anthropology at Berkeley and Oxford, Miller considers cooking to be a practical application of the study of [...]
Fondulas, Ted
Thursday, July 9th, 2009Ted FondulasHemingway'sKillington VThttp://www.hemingwaysrestaurant.com A culinary epiphany in Europe led Ted Fondulas and his wife Linda to open Hemingway’s Restaurant, an elegant eatery in Killington, Vermont. “Throughout the French countryside we found two- or three-star restaurants,” says Fondulas. “We discovered that the fine restaurants weren’t just in the cities, and we wondered if the same could [...]
