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Prato Executivo

Prato Executivo

I spent a lovely afternoon having a long and very delicious #brunch at @enekolondon at @onealdwychhotel.  It's a #Basque restaurant and I've already enjoyed the evening menu there.  They've just launched their brunch menu and I was very privileged to enjoy this dish a traditional talo with heritage tomatoes  amongst others including basque rib of beef and some delicious suckling pig brioche.  Eneko Atxa is the executive chef of this but perhaps best know for the three #Michelin star…

I spent a lovely afternoon having a long and very delicious #brunch at @enekolondon at @onealdwychhotel. It's a #Basque restaurant and I've already enjoyed the evening menu there. They've just launched their brunch menu and I was very privileged to enjoy this dish a traditional talo with heritage tomatoes amongst others including basque rib of beef and some delicious suckling pig brioche. Eneko Atxa is the executive chef of this but perhaps best know for the three #Michelin star…

The White Barn Inn Restaurant in Kennebunkport, Maine, is New England's finest dining experience. In this White Barn Inn photo gallery, you'll meet Executive Chef Jonathan Cartwright, peek inside his kitchen at a cooking class, sample some of Chef Cartwright's creative seafood and other dishes and learn how to make reservations to experience the exquisite food and service at the White Barn Inn for yourself.

The White Barn Inn Restaurant in Kennebunkport, Maine, is New England's finest dining experience. In this White Barn Inn photo gallery, you'll meet Executive Chef Jonathan Cartwright, peek inside his kitchen at a cooking class, sample some of Chef Cartwright's creative seafood and other dishes and learn how to make reservations to experience the exquisite food and service at the White Barn Inn for yourself.

Served over soft polenta, it was simply one of the best versions I've had.  Because I was with another food person, we spent the entire meal debating what made it so good.  Spices: A cinnamon stick and cloves balanced by red pepper flakes add background flavors that brighten every aspect of the dish.  Osteria Stellina executive chef Christian Caiazzo recommends serving this with sides that will provide a foil for the stew's richness, like soft herb polenta or mashed potatoes, and some…

Served over soft polenta, it was simply one of the best versions I've had. Because I was with another food person, we spent the entire meal debating what made it so good. Spices: A cinnamon stick and cloves balanced by red pepper flakes add background flavors that brighten every aspect of the dish. Osteria Stellina executive chef Christian Caiazzo recommends serving this with sides that will provide a foil for the stew's richness, like soft herb polenta or mashed potatoes, and some…

This restaurant seamlessly blends laid-back island environment with upscale food. Owner and Executive Chef Dave Snyder consistently impresses guests with creative dishes thoughtfully—and locally—sourced. Chef Snyder recognizes that Georgia is home to some of the best family-owned farms and dairies, and with an entire ocean...

This restaurant seamlessly blends laid-back island environment with upscale food. Owner and Executive Chef Dave Snyder consistently impresses guests with creative dishes thoughtfully—and locally—sourced. Chef Snyder recognizes that Georgia is home to some of the best family-owned farms and dairies, and with an entire ocean...

HARTFORD - Rabbi David Small of the Emanuel Synagogue and Matty Arsenault, executive chef at the Crown Market stopped by FOX 61's Good Day Connecticut to talk about the history of Hanukkah.  Arsenault showed off some holiday items from the Crown Market and made potato latkes. Crown Market is the only completely kosher market left in the state.

HARTFORD - Rabbi David Small of the Emanuel Synagogue and Matty Arsenault, executive chef at the Crown Market stopped by FOX 61's Good Day Connecticut to talk about the history of Hanukkah. Arsenault showed off some holiday items from the Crown Market and made potato latkes. Crown Market is the only completely kosher market left in the state.

Atlanta: South City Kitchen : A humble dish of mac and cheese is a Southern staple, but for some, the timeless standard demands a touch of luxury. And what better way to amp things up than chunks of buttery lobster? At South City Kitchen, executive chef Chip Ulbrich offers up two versions of mac and cheese. There's a four-cheese variety — cream cheese being the wild-card ingredient here. Then, there's the lobster-enriched offering, in which flavorful lobster meat is folded into the past...

Atlanta: South City Kitchen : A humble dish of mac and cheese is a Southern staple, but for some, the timeless standard demands a touch of luxury. And what better way to amp things up than chunks of buttery lobster? At South City Kitchen, executive chef Chip Ulbrich offers up two versions of mac and cheese. There's a four-cheese variety — cream cheese being the wild-card ingredient here. Then, there's the lobster-enriched offering, in which flavorful lobster meat is folded into the past...

Ladies and gents we have a new menu brought to you by our Executive Chef Paula Turner. We've held on to a couple favorites and brought in some new and exciting dishes as well. Come in to what's in store at Bol today!

Ladies and gents we have a new menu brought to you by our Executive Chef Paula Turner. We've held on to a couple favorites and brought in some new and exciting dishes as well. Come in to what's in store at Bol today!

June 15 is National Lobster Day and in honor of the occasion, I’ve asked our executive chef Rich Vellante to share one of our recipes, modified for the home chef. He says, “Lobster Mac and Cheese is a contemporary spin on some traditional lobster dishes that combine rich, creamy sauces with lobster, e.g. Lobster Newburg. It’s also a fun twist to elevate macaroni and cheese — a simple, unpretentious, wholesome food we all grew up with — into an upscale, indulgent...

June 15 is National Lobster Day and in honor of the occasion, I’ve asked our executive chef Rich Vellante to share one of our recipes, modified for the home chef. He says, “Lobster Mac and Cheese is a contemporary spin on some traditional lobster dishes that combine rich, creamy sauces with lobster, e.g. Lobster Newburg. It’s also a fun twist to elevate macaroni and cheese — a simple, unpretentious, wholesome food we all grew up with — into an upscale, indulgent...

St. Simons Islanders like any excuse to gather and have a good time—and this charming getaway offers up some of the finest restaurants, musicians and festivals.

St. Simons Islanders like any excuse to gather and have a good time—and this charming getaway offers up some of the finest restaurants, musicians and festivals.

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