Posts tagged chef
Posts tagged chef
Across and slightly hidden was a cafe peaking from others’ #mitten. A quaint, tiny, 6-person sit-in. This “Pause Café” is now an absolute favorite I say, we were welcomed by a #Maltese mix that tried to get us away, then barked with approval and moved to the side letting us know it was okay! #Animals allowed but this is only for the right crowd, because you must be open, and #smile to share this space that I luckily found. The man at the cashier created my fresh #Matcha #Tea, as he leaned to the #chef and customized my Grilled #Chicken #Sandwich (where I asked for goat #cheese and addition of eggplant) ..the exact way I wanted it to be. My friend added veggies and turkey #bacon to his omelette, as we enjoyed our beverages there were such wonderful #people beside us that we had met. A fluffy #Moroccan couch on the wall was helpful when we finished the meal after all, and we both signed with our happy bellies and just gazed at the sidewalk in the #café that awaited our call.
Located in the #LowerEastSide #NYC, 3 Clinton Street, #PauseCafé is tucked right side of Houston and will aid in providing you the #opportunity to sit, eat, and “Pause” your crazy #lives just for a moment while you enjoy a wonderful #drink with your quickly prepared dish. Bon Appétit!! (at Pause Cafe)
#Cook, #study the #sunset and check the #surf then back to the #kitchen!! Love you #Chef
Just received an email about my blog… 2 years ago… Wow. Well I owe a big thank you to my friend Amanda, who encouraged me to start a blog in the first place. I started on Wordpress, then moved over to Tumblr; From then I have been on YouTube, Instagram, Viddy, Vine , Facebook and doing my best to share my love for the food that enhances happiness. I am now almost done with my website which will be up in the next few days!!! Www.Foodsetsthemood.com Hey …Thank you The Cheesestore of Beverly Hills, Spago, and of course my father Vaughn Allen. Happy Celebrations for continuous success… Foodsetsthemood stretches from LA-CA to NY-NY, BK-NY, London-UK, and Annecy-France ..TO BE CONTINUED!!!
Maitake my favorite. Thanks #Chef Ian😘 (at ABC Cocina)
Cheesy Ham Fritters with a smoked paprika aioli. THANK YOU SO MUCH #CHEF IAN!!!! #AbcKitchen to #AbcCocina and I am so happy with my brunch. Amazing way to spend my #Sunday afternoon :)
Tea, cheese? Great trip with the #Chef!!!! (at Kalustyan’s)
While working the #FoodNetwork #FoodnWine Festival, I was handed some tongs and assisted #Chef Ryan Hardy in grilling Octopus for his “Non-pizza” menu item. This dish was incredible, and I am very excited that I learned a few things from him!!
Grilled Octopus served over a bed of Citrus-Saged Chickpeas and crisps of prosciutto.
I can’t wait to dine at Charlie Bird. I know food should provide more than just a hunger agent, it should represent what we are inspired by and provide new insights in life. This restaurant seems like one I would be extremely inspired by and even by reading their “About” section I have a big smile on my face.
This is from http://charliebirdnyc.com/
“People keep asking who we are and where our name came from. Well, here it is – it was through a series of inspirations that are downtown New York: a history of street art, design, music, our 19th-century brick and mortar, and an abstract approach to be whoever we wanted to be, without boundaries. We are cooking food that is meaningful to us and delicious, and we are careful not to label ourselves. Sure, there are jazz roots in hip hop, graffiti roots in Warhol, Basquiat and Haring, and Italian roots in our space, but overall we hold above all else a deep-seeded ideal to be creative and provide a welcoming place for you all to eat. Charlie Bird means New York.”
Thank you for being such a genuine person and helping me to answer all my questions I had for you, I appreciate it!
(at Food Network Wine and Food Festival)
Lychee stuffed with foie gras & wrapped with bellota and topped with basil
*Dead Vegetable Sushi:
Brown rice sushi, with roasted bell peppers, grilled eggplant and some Uni with a quail egg
*Endive Spears/Mutilated Artichoke:
Separate Endive spears, and serve with Dominick DiBartolomeo’s ‘Domenico’s Lemon Artichoke Tapenade’. This decadently lemon-garlic infused Artichoke will create a perfect texture when combined with the crunchy leaf of the endive.