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Foodie Tyler Ledford and his date Margot Mills travel by boat to Hawthorn, an exclusive restaurant on a private island operated by celebrity chef Julian Slowik. The other guests are food critic Lillian Bloom and her editor Ted; wealthy regulars Richard and Anne Leibrandt; washed-up movie star George Diaz [a] and his personal assistant Felicity Lynn; business partners Soren, Dave, and Bryce ...
Cameron Mitchell is president and founder of Cameron Mitchell Restaurants. He gained notoriety in the restaurant industry in 2008, when two of the company's concepts: Mitchell's/Columbus Fish Market and Mitchell's/Cameron's Steakhouse—a total of 22 units—sold to Ruth's Hospitality Group for $92 million.
Liebrandt quit the restaurant after a few months when it dropped his avant-garde menu in favour of "burgers and fries", in response to diners' post-9/11 preference for comfort food. [12] He opened his consulting company the Veda Group and worked as a private chef for Prince Andrew and Lord Rothschild.
Italian Kitchen (formerly known as Brio Tuscan Grille and Bravo! Cucina Italiana ) are American upscale casual dining restaurant chains that specialize in Italian-American cuisine. The chains were established in Columbus, Ohio as Bravo Development, Inc. (BDI) in 1992 by Rick and Chris Doody in collaboration with Executive Chef Phil Yandolino.
Just blocks away at the recently opened Café Commerce, chef Harold Moore delivers two coveted off-menu specialties: his hash brown caviar bites, where crispy potatoes meet crème fraîche ...
The company built a small food processing plant to the rear of the restaurant that year to produce its frozen meals. [3] In 1997, the restaurant was listed on the National Register of Historic Places. At the time, it was the only tiki restaurant in Ohio, and the only remaining supper club in Columbus. [3]
Chicken broth is good for the soul. If you have a leftover carton of broth, try these recipes for soups, pastas, casseroles, and other comforting meals.
Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New York strip and flank.