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The exterior of Bistro Jeanty contains red-and-white awnings, flower boxes, and "extra-wide" shutters. [1]Bistro Jeanty is a French bistro.Its menu consists of tomato soup in a bread bowl, mussels and French fries, [2] along with cassoulet, steak au poivre, and escargots. [1]
Mustard seeds (top-left) may be ground (top-right) to make different kinds of mustard. The other four mustards pictured are a mild yellow mustard with turmeric coloring (center left), a Bavarian sweet mustard (center right), a Dijon mustard (lower left), and a coarse French mustard made mainly from black mustard seeds (lower right).
Americana: Mustards Grill: Napa Valley Cookbook by Cindy Pawlcyn and Brigid Callinan; Baking & Desserts: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart; Best Food Photography: Charlie Trotter's Meat & Game, photographers Tim Turner and Michael Voltattorni
Domaine Chandon is a winery located in the town of Yountville, California, in the Napa Valley.Established in 1973 by Moët et Chandon, and led by businessman John Wright, who operated the company for over 20 years, [1] it was the first French-owned sparkling wine producer in the Napa Valley.
Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur and cookbook author. He and his landmark Napa Valley restaurant, the French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, including Best California Chef in 1996 and Best Chef in America in 1997.
Yountville, CA: 10 EV0110 Filled With Envy Spicy Broccoli Cat Cora Olives, W Hotel New York, NY: 10 EV0110 Filled With Envy Carne Asada a la Oaxaqueña Alex Guarnaschelli Frontera Grill Chicago, IL: 10 EV0110 Filled With Envy Orecchiette Michael Pslakis I Trulli New York, NY: 10 EV0110 Filled With Envy Roasted Cauliflower and Wild Mushroom Soup
The initial dozen jars have grown to a collection of more than 5,600 mustards from more than 60 countries, along with hundreds of items of mustard memorabilia and exhibits depicting the use of mustard through history. [1] A display at the museum. The museum opened its doors in Mount Horeb, Wisconsin, on April 6, 1992. It moved across the street ...
In late 2006, the Chicken Mythic, Petit Plaisirs ("small pleasures," a sandwich usually made from chicken or beef), and a 280-gram Recette Moutarde ("mustard burger") were released. During the Islamic holy month of Ramadan , a special menu is offered for the breaking of the fast, including local specialties such as dates, milk, and harira .