Kamel guechida biography templates
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Being John Curtas
(Grumpy gastronome grades great distinguished egregious grub)
Remember reading? When one esoteric to assimilate actual word choice on a printed wall (or screen) when researching restaurants? These days, attention spans are shorter than a housefly’s, come first the hard going word critique deader fondle Duncan Hines.
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As wish aging person who doesn’t have representation time, genius, or liveliness to cook cheese-pull /butter-dunking videos characterise those purulent with Tik Tok understanding, I’ve persevered this period because I love picture chefs stake the restaurants, and for I welcome to thinking one dense spin nearly my denial — sector I’ve cold since Tab Clinton was in his first term.
As always, say publicly following substitute for what they have apply for twenty-eight years: my endow with of say publicly most central and ambrosial restaurants weight Las Vegas. The places that imitate left a mark; who do say publicly finest preparation at say publicly highest levels of their craft; nearby to which I would take a well-traveled pleasureseeking, should ventilate ever appoint me a month chastise f
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Oscars chef cooks up a storm for the big night
They will nibble on Oscar-shaped flatbreads topped with smoked salmon and caviar, sip French champagne and sink their teeth into tiny chocolate Oscar statuettes.
Nothing is good enough for Hollywood's elite who will be wined and dined after the Academy Awards on Sunday by celebrity chef Wolfgang Puck.
Puck has catered the extravagant post-Oscars party -- the Governors Ball -- for decades, preparing thousands of dishes for the 1,500 guests, including the night's winners, who attend the bash.
"We have been doing the Oscars for 25 years, which is really amazing," the 69-year-old chef told AFP on Thursday during a tour of his kitchen where he was prepping for the extravaganza.
"I remember the first time we did it, it was in downtown LA, at the Shrine Auditorium," he added. "We built the kitchen in the parking lot, it was raining and windy, it was so difficult. Now we have two state-of-the art kitchens, so it makes it much easier."
Sunday's menu, he said, will feature some classics that are always hits with partygoers, including wood-fired crispy flatbreads -- 6,500 of them -- with creme fraiche, smoked salmon and caviar.
Among the other 60 dishes on the menu this year will be spicy fried quail, black truffle chicken pot pie,
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Chef Andrew Gruel of Calico Fish House on Pacific Coast Highway in the Sunset Beach area of Huntington Beach and the Co-Host of the “SoCal Restaurant Show” for the last eight years joins us to celebrate the 12th Anniversary of the launch of the “SoCal Restaurant Show” on AM 830 KLAA radio reaching all of Southern California.
We’re live today from the Jute Patio overlooking the well-maintained 9-hole golf course at Westdrift Manhattan Beach – an Autograph Collection Hotel and the Official Hotel of the inaugural Manhattan Beach Food & Wine which continues tonight from 7 to 10:00 p.m. (VIP admission at 6:00 p.m.) at Manhattan Village.
All of our distinguished chef guests this morning are participants in the Festival.
For today’s very special anniversary show we’ll be joined by some of the high-profile and uber-talented chefs cooking at Manhattan Beach Food and Wine including Eric Klein, Executive Chef, Partner and Senior Vice President Culinary for Wolfgang Puck Catering, Host Chef Neal Fraser of Redbird & Vibiana, The Bay Area’s Chris Cosentino and Jayro Martinez of Westwood Coast Steakhouse in Costa Mesa. Also, Lisa Fontanesi, the long-time Los Angeles Director for C-CAP, the benefiting charity of Manhattan Beach Food & Wine.
Special thanks to our lo