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Jun 12, 2012 | Contributor: JustLuxe Team | 1 CommentChef Cal Stamenov of the Marinus restaurant, which recently relaunched after undergoing a dramatic interior and culinary redesign, is excited to introduce the innovative, new menu and luxury dining aesthetic. Located in the beautiful Carmel Valley, the signature restaurant... Read More | 
Jun 20, 2012 | Contributor: Kellie K. SpeedYou know it’s officially summer in Boston when the annual “Chefs in Shorts” event is being held. This year, the food event is being held this Friday at the Seaport Hotel & World Trade Center where you can dine on some of the city’s top chef’s grilled creations, all to benefit Future Chefs, a local non-profit school-to-career program focused in culinary arts.... Read More | 
Jun 19, 2012 | Contributor: JustLuxe TeamAt the world’s top fine dining restaurants, the business of special occasion is an everyday occurrence and they’ve mastered the art of creating an unforgettable night down to a science. We were lucky enough to speak with Markus Glocker, Chef de Cuisine at the New York’s Gordon Ramsay at the London to get an exclusive... Read More | 
Jun 7, 2012 | Contributor: James RothaarAirport lounges across Australia owned by Emirates airlines will soon serve gourmet dishes designed by Chef Anston Fivaz, the executive gourmet chef of Wolgan Valley Resort & Spa. The new menu selections for the lounges will be the same Australian dishes as those offered at the renowned luxury resort and spa. Emirates-owned airport lounges in Brisbane, Melbourne, and Sydney will feature the new selections.... Read More | 
Jun 13, 2012 | Contributor: Maralyn D. HillChef Bryan Dame has been partial to New England for over fifteen years. A graduate of New England Culinary Institute, Dame’s cooking combines the freshest local ingredients, traditional family recipes and modern technique. Starting out as Sous Chef at Simon Pearce in Vermont, Dame worked in several different capacities through the years.... Read More | 
Jun 6, 2012 | Contributor: Sara CardozaSan Diego’s Humphreys by the Bay, located amidst the seafaring climate of Shelter Island, may be best known for its lovely marina setting and for its long history of hosting some of the world’s most celebrated musical talents. However, a few steps away from the 1,400 seat outdoor theater and inside Humphreys Restaurant... Read More | 
May 31, 2012 | Contributor: Susan KimeRoyden Ellamar, executive chef at Sensi, Las Vegas, grew up around food and sustainable food practices, as he was raised in a farming family in Hilo, Hawaii. No matter what chef position he held, he worked with local farmers and food purveyors to bring their produce to the restaurant table.... Read More | 
May 29, 2012 | Contributor: Janice Nieder | 1 CommentSome of the best culinary advice this local Big Islander ever received was from Executive Chef John Zaner about 20 years ago at the Hawaii Hyatt, Maui
when she was just beginning her cooking career. She had decided to further hone her skills she needed to attend the CIA in Hyde Park.... Read More | 
May 24, 2012 | Contributor: Susan KimeThe discrete movement from theory to practice sounds like the beginning of a philosophical treatise, not a story on an artisanal food sourcing journey. But the popular, yet still edgy locovore/farm-to-table idea did indeed become real when I went on a food sourcing journey, with Executive Chef John Murcko, from Canyons in Park City Utah.... Read More | 
May 23, 2012 | Contributor: JustLuxe TeamHaving dinner at the chef’s table is a very exclusive and thrilling experience. Guests are actually invited into the restaurant’s kitchen where they watch the chef and his staff meticulously prepare a special menu just for the occasion. Electrolux is opening up this exciting culinary experience to members of the public in some of the best restaurants across Europe.... Read More | | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
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