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[8] Biba closed after 9/11 and reopened as Excelsior Restaurant and Shire was hired as Executive Chef. [7] In 1994, she opened Pignoli in the Copley Plaza. [6] When Shire bought Locke-Ober with business partner Paul Licari in 2001, she became the historic restaurant's first female chef. [8] Jacky Robert was executive chef for two years ...
In 1998, chef Susan Regis won the James Beard Foundation Award for Best Chef in the Northeast. [4] In 1992, Shire won the same award for her work at the restaurant. [5] Their Bar was renowned as well, in part for their cigar nights. Shire commissioned Robert Jessup to create a mural that spans the wall above it. She insisted it include a can of ...
Scampo is the “sixth culinary destination” opened by Lydia Shire [2] in Boston's Liberty Hotel in 2008. [3] Scampo is part of The Lyons Group. [1] Scampo was designed by Rafael Alvarez and Brannen Brock. [1]
SOMERSWORTH — There is a new chef at ... a graduate of the Culinary Institute of America and has worked from Boston to Los Angeles with industry leaders such as Lydia Shire, Susan Regis, Mark ...
[3] [4] Boston restaurateur Lydia Shire, with investor Paul Licari, leased the space in 2001 and began a painstaking restoration of the main and private dining rooms on the third floor, adding two more contemporary rooms. Jacky Robert was executive chef until 2003. Nonetheless, the restaurant closed in 2012, with reports that the owners planned ...
But the duck confit was called the best in Boston by Lydia Shire, Ken Oringer, and Christopher Kimball. [1] The original location opened in 1987 in a storefront. They moved to a larger space a few blocks down Tremont Street in 1993. [2] Alumni of the kitchen include Tanya Holland, Gabriel Frasca and )Jody Adams was sous
The prestigious annual culinary awards named one of L.A.'s own as the top chef in the state, while Ruth Reichl, former L.A. Times Food critic and editor, received the lifetime achievement award.
Start by spreading chicken thighs out on a cutting board, wrapping each one in plastic wrap and flattening with a mallet to create a thin, even piece of chicken.