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Beard Foundation announces Best Chef Northeast nominees – Boston Herald
Monday, March 22nd, 2010|
Beard Foundation announces Best Chef Northeast nominees
Boston Herald Nominees for Best Chef Northeast (which includes Connecticut, Maine, Massachusetts, New Hampshire, New York state, Rhode Island and Vermont) are: Michael … and more » |
Vermont Brownie Co. throws down with Bobby Flay – BurlingtonFreePress.com
Friday, January 15th, 2010|
Vermont Brownie Co. throws down with Bobby Flay
BurlingtonFreePress.com 3, with celeb chef Bobby Flay. Or should we say against chef Bobby Flay. The brownie business based in South Hero is scheduled to appear in a segment known … and more » |
The Good Table at Hank's Haute Dogs
Monday, December 28th, 2009Each dish is labeled with the name of the Chef who inspired it. How cool is that? Presently Amused (hank’s). A trio of haute dogs by hank’s. Caviar Palatte (Chef Rick Tramonto). The same dish as described above. Champagne …
The Good Table at Hank's Haute Dogs « Lanakila Pacific's Blog
Monday, December 28th, 2009Each dish is labeled with the name of the Chef who inspired it. How cool is that? Presently Amused (hank’s). A trio of haute dogs by hank’s. Caviar Palatte (Chef Rick Tramonto). The same dish as described above. Champagne …
Apple Tart from Chef Steve Johnson
Wednesday, October 21st, 2009HAMMERSLY’S BISTRO, LOCATED IN BOSTON’S SOUTH END IS KNOWN FOR STYLISH RUSTIC FARE. THE SOUS CHEF THERE IS STEVE JOHNSON, WHO’S COOKING CAREER INCLUDES JOBS IN VIRGINIA, CALIFORNIA, VERMONT AND MASSACHUSETTS. HIS DESSERT IS A WARM APPLE TART. PAY ATTENTION TO HIS BURNT CARAMEL SAUCE, IT’S PRACTICALLY FOOLPROOF.
Chef Emeril Lagasse Visits Hardwick
Saturday, October 3rd, 2009It sounds like he was genuinely impressed with what is going on up there in the Northeast Kingdom. Here are links to some articles and photos about the event. TV Chef Emeril Lagasse in Vermont. Emeril’s Feast in the Vermont Countryside …
Buttafuso, Richard
Thursday, July 9th, 2009Richard ButtafusoThe Sugar Mill, Tortolahttp://www.sugarmillhotel.com Chef Rick Buttafuso was born in Connecticut. Following high school he worked for an inn in Vermont and then moved on to a famous local Jewish delicatessen where he worked intermittently throughout college. After a one-year course in the Connecticut Culinary Arts Program, Rick enrolled in the Culinary Institute of [...]
Pecan Profiteroles
Tuesday, June 2nd, 2009Daphne Macais is representative of a new generation of young chefs. They are graduates of the high powered program at the Culinary Institute of America in Hyde Park, New York; and they have an impact on American restaurants. After graduation Daphne cooked in New Jersey, Vermont and Florida before joining The Pelican Club in New [...]
