Meet the chefs of del mar 2014 calendar

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meet the chefs of del mar 2014 calendar

With the reopening of our Italian restaurant in Del Mar just in time to celebrate its 25th Sunday, May 4 – Casa de Amparo Meet the Chefs. Venue: Downtown Amelia Island - Hola Cuban Cafe (meeting location) food prepared by our local chefs and tasty cocktails by our talented bartenders! Dec 14 . Join Rick Laughlin, celebrated Chef de Cuisine of the AAA Five-Diamond Salt. Official Website for Master Chef Season 6 Contestant Claudia Sandoval. Christine Rivera - Chef de Cuisine - Galaxy Taco The program challenges Latina middle and high school students to reach beyond a Disney California Adventure Food and Wine Festival. Mar. to Mar 18 MARK YOUR CALENDARS!.

Her early family experiences helped to develop and shape her love of food and appreciation for balance, in flavors and in life.

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Chef Shachi blends Western and Indian cultures to create artful dishes that successfully marry tradition with modernity. He extended an invitation for her to spend a day prepping in his kitchen at Trap Rock Brewery in New Jersey. She was offered a job on the spot, and she went on to work in pastry and garde manger for the next year.

Ultimately, she was appointed Head Cook at Bread Bar, which had a popular open kitchen. Being on stage for clientele was a fantastic learning experience, as she had to manage the kitchen and supervise the line cooks, while simultaneously interacting with guests. Chef Shachi has become known for bringing a unique global perspective to her work, which can be attributed to eight-month culinary journey through India, Japan and Australia. Upon her return, she went on to sharpen her skills in some of the most demanding kitchens in this country.

At Bouchon, Puglisi climbed the ranks once again and departed as Executive Sous inupon which he began consulting on 4th Street Market, the then-soon-to-be anchorage for ECB. Electric City Butcher, launched in March ofcurrently stands as his crown jewel one of a kind concept alongside his second in command Richard Lu to provide custom premium charcuterie and sausage to local restaurants. Almost one year later, Puglisi took to partnering with MaxLove to fight against childhood cancer where he has provided aid through a broth bank as well as fundraising for local families directly.

His fondest childhood memories are those of him and his grandfather spreading newspaper on the kitchen table and devouring fresh Dungeness crab they caught off the pier of San Francisco earlier that day. After ten years of cooking in Seattle, Mike returned to his hometown of San Francisco, where he opened Monsoon Restaurant, fortifying his knowledge in Pacific Rim cuisine and his love of seafood.

Mike has been creating seasonal and sustainable dishes before they were industry catchwords. His cooking style reflects a philosophy that is timeless and approachable yet also inventive and progressive.

His love for culinary arts began at a young age. In middle school, while his friends talked about what they did over the weekend, Blake described the meals he had prepared for his family. He began working in the restaurant business at age His entrance into the industry began by working as a host and busboy at Mangia Bene in Laguna Niguel. He later started working at Savannah Steak and Chop House. By the end of his first day, he realized that the restaurant industry was where he was meant to be.

meet the chefs of del mar 2014 calendar

Under the tutelage of Chef Robert Bell, he quickly advanced. Determined to make the most out of his experience in New York, he enrolled in the International Culinary Center, and completed courses in Restaurant Management.

meet the chefs of del mar 2014 calendar

These courses gave him deep insight of all aspects he would need to become a successful restaurateur. In Februaryhe moved back to Orange County to pursue his dream of opening a place of his own, and that is where Craft House was born. He started cooking at home when he was 9 and would read whatever cookbooks that were around the house.

Over the years, his passion for cooking continued to grow, leading Steve to leave college to become a chef. After that turning point in his career, he never looked back. As Steve continued to hone his skills in fine establishments like Campanile and Bouchon, he found himself living the dream of every chef.

At Five Crowns, Steve continues to live his dream of cooking, putting together simple and humble pub food with fun ingredients in creative new ways. Chef Dreux Ellis of Cafe Gratitude After working in fine dining restaurants in both Boston and San Francisco, Dreux Ellis spent 8 years in Venice, Italy, where he undertook a traditional European apprenticeship path, working in a number of five star hotels and training under two Michelen-starred chefs.

He was the founding chef of Le Spighe, the first vegetarian gastronomy restauarant in Venice, which enjoyed great success working with the Venice Biennale and the International Film Festival. Dreux returned to San Francisco in to deepen his exploration of plant-based cuisine, managing the Central Kitchen for Cafe Gratitude.

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Chef Gina Galvin — Mood for Food Renown innovator and strategist with a global impact in over countries across food channels and consumer targets. Gina Galvan has created historical, profitable and disruptive products in the Restaurant Industry, Consumer Goods and Food Manufacturing categories. Team builder and Thought Agent, Gina leads with strong management skills and business acumen to maximize return on investment.

Gina has a deep knowledge with a proven methodology for creating food successes for our clients. After 5 years immersed in the New York City culinary scene, he moved to Vermont to open his first restaurant.

Meet Green Feast 2016 Chefs

His concept was fast-casual specializing in Mexican cuisine with South and Central American overtones. It was then that he started to yearn the west coast, so he moved back to San Francisco for two years to open Garibaldis, and a then new pizza concept called Marzano. Three years ago, Blom came back to his home in Orange County, where he joined the team at the noted restaurant, Mesa.

meet the chefs of del mar 2014 calendar

While there, he met his now wife and partner, Marin Howarth. Howarth also possessed experience in the restaurant industry, familiar with front of the house operations at concepts ranging from full-serving dining to nightclub. Similar to Blom, she possessed an entrepreneurial spirit that led her to work her way to a Director of Operations position at a large company, and then start her own thriving company, Luminex Bulbs.

The plan involves first assessing how current lifestyles, including transportation, energy use, and waste affect the environment. To reduce GHG from energy production, the city is pursuing the concept of Community Choice Energy CCE in which North Coast cities of Encinitas, Carlsbad and Oceanside band together to purchase power directly from suppliers that will give the city more choices, particularly the choice of renewable power. The Civic Center also has charging stations for electric vehicles, and the city is streamlining the permitting process for Del Mar residents to install charging facilities in their homes.

Clem pointed out that Del Mar has a number of ways to meets its Zero Waste goal. Over 21 members and guests enjoyed Americana food on the patio. The fish tacos and pastrami sliders were especially good. The social was one small way to thank Randy Gruber for his faithful support of our fundraising events.

Rotarian of the Day: The origin of this cocktail is unclear- some say it might be in tribute to a surfer in south Los Angeles who used to like to get drunk and bang his head on the wall. Harvey Wallbangers used to be the drink of choice to fill bota bags or flasks to keep hydrated during football games. Joel is one our newest members and transferred from the Rotary Club of La Jolla Golden Trianglewhich he joined about four years ago. Joel was born in the Bronx and spent his early years on the Grand Concourse- he could see Yankee Stadium through his bedroom window.

In he made the move to California to begin a career as an accountant. He sold his practice in and signed on with New York Life where he specializes in life insurance, and long-term care policies.

During this time, St. The Interfaith Shelter is managed by the Community Resource Centerwhich also helps participants access the resources they need to get back on track. This year marks the 32nd year that St. Organizers Chistina Grobin and Debbie Zambianco are seeking volunteers to help offer support to the guests and share meals and conversation with them. Email Chistina to learn more or to volunteer.

Meet Green Feast Chefs | The Ecology Center

DMF began in to help organize community events. But over the years, the mission of DMF expanded beyond event oversight to encompass support for causes and organizations devoted to promoting the community of Del Mar. The DMF is staffed nearly entirely by volunteers to provide support for residents of the zip code, which includes all of the village of Del Mar and is bounded by the I-5 to the east, Via del la Valle to the north, and Carmel Valley Road to the south.

Sandra Hoyle spoke about her initial involvement with the DMF, which started when she moved to the area 10 years ago and was looking to meet people in the community. The DMF also offers grants that benefit the community.

The funded projects include capital improvement work to expand and beautify public spaces. The Del Mar lifeguards received funds from the DMF to purchase a rescue boat, while older Del Mar residents benefit from the Del Mar Community Connection that brings groups together for lunch once a month.

meet the chefs of del mar 2014 calendar

In in honor of the silver anniversary of the DMF, an endowment program was established to provide stable, long-term funding for DMF projects. There are several ways you can get involved: The float is funded independently of Rotary International and provides fantastic visibility for Rotary via parade goers and a global TV audience. Bob Sonnhalter was Rotarian of the Day and gave a bit of history for the calzone and how it earned a national day.

These half-moons of goodness are thought to have started in Naples and were designed to be eaten on the go. Sitting at the front table had its benefits on November 1- Flavor Chef brought us our own calzone! For nearly a century, the bluffs above Dog Beach were mainly privately owned. Visitors to the Montage in Laguna Beach will get a glimpse of the type of development Zephyr envisions: Just over one quarter of the site will be occupied by the Del Mar Resort, and the remainder will be open space that preserves view corridors.

meet the chefs of del mar 2014 calendar

The profile of the buildings will be limited to no more than 46 feet in height to preserve site lines. All parking is to be self-contained and will not impact street parking. Jim explained that Zephyr has coordinated extensive outreach activities to gather public input and ensure that concerns are addressed. Project completion is anticipated for and Zephyr put significant effort into developing the project in an environmentally sustainable manner to provide area residents with a new site to gather to enjoy the benefits of this unique space.

We had a beautiful day for the event and the turnout was fantastic. We had 14 chilis in all- the recipes for many are available on our Facebook page as part of publicity posts that Dugan Moore made over the past weeks. For the kids attending, Karin and Jim Davies broadened the game offerings, and we had both face painting and balloon animals.

The Del Mar lifeguards were on hand to give CPR demonstrations and launch the ducks from one of their rescue boats.

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Brett Mattei got there very early for initial setup and helped decide where the ducks should be launched to ensure their safe return. Chris Stewart and Brody Fleming manned the snow cone machine. Garrie Rhodes staffed the drinks tent and Mark Matthess again grilled hot dogs.