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Cakes & Culinary Creations

Cakes & Culinary Creations Reviews

14900 Westheimer Rd
Average Rating: 5 out of 5 (1 Reviews)

Review by Kristen S.
Amber and her husband have a great bakery here! they did our wedding cake and grooms cake. The grooms cake was shaped like a realistic drum set, and it…
Rating: 5

The Mist Project Chef Preps for Sundance, Speaks to SLCC Culinary Arts Students

Salt Lake City, UT (PRWEB) January 28, 2012

Salt Lake Community Colleges Culinary Arts program has a new director. Since he arrived at the College in September, Andreas Fleckenstein has taken a business-like approach to making sure that SLCC students are well prepared in all aspects of the industry. Hes also set his sights on bolstering the professional and educational opportunities for people in his program.

Having set his sights on expanding the program, perhaps even to eventually include an on-campus hotel to enable the program to offer a comprehensive hospitality program, Fleckenstein began working on bringing in Mist Project Executive Chef Gavin Baker as soon as he heard it might be a possibility.

Chef Bakers experience illustrates the expansive possibilities open to graduates, and demonstrates the unique challenges that creative people in the field must navigate to realize those possibilities, Fleckensten said. I love the point of view he brings; yes, our students will get to see how much he loves to make food, at the same time, theyll also come to understand how hard it isand why its hardto make such a project happen.

As an example of the difficulty of culinary artshow the field is about more than food and practitioners needs to be adept at more than cookingFleckenstein points to how the Mist project capitalizes on the Sundance Film Festival being in town. Chef Baker is able to inspire students to do anything, because he already has, Fleckenstein said. One great aspect of his visit is that it demonstrates how culinary arts has always been and will always be about more than foodits art, culture and creativity. Chef Bakers idea to locate here during Sundance is perfect from a marketing standpoint, but more than that it provides an ideal link between our craft and all the other creative elements that inform it.

A miscommunication about directions caused a delay in Chef Bakers visit to see the students at Salt Lake Community Colleges Miller Campus in Sandy, Utah. With about half of the Colleges Culinary Art students and all of the faculty, along with the film crew working on an upcoming documentary about Baker and the Mist Project on-hand, Fleckenstein delivered an impromptu speech. His remarks began as an introduction to Chef Baker and his project, but Fleckenstein, understandably, didnt want to spoil the moment by giving too much away.

Instead, he offered students his thoughts on his own career pathwhat made him successful and how, from his considered perspective as the new director of a major Culinary Arts program, his experience might translate to their situations.

Fleckenstein spoke of his beginnings in which he had the opportunity to take the well-worn route to any career in the industrytaking a low paying, highly demanding and time-intensive job at a well-respected establishment.

Then he decided the traditional career path wasnt for him. Fleckenstein detailed the many jobs hes hadexecutive chef, business consultant, mechanic, financial analyst, chef instructor among them. The one constant in my careerand the reason Ive been able to do what Ive doneis that I was always learning and always in school getting one degree after another, he said. When I started in the industry, a college degree was plentythe associates degree youll leave here with was enough to make your way in business. People with masters degrees were pretty rare. But its a different world today, and youll need to keep learning and keep building on the education youre starting here.

Fleckenstein told his students that Executive Chef Gavin Baker is just the kind of person who combines a strong work ethic with life-long learning that is most likely to find success in a notoriously difficult industry.

After a short delay, Chef Baker introduced himself to the assembled students and faculty. He then told them tales of his career and life path. He got a start running a restaurant at a very young age in North Carolina. He left to learn from the best in the industry. One of his experiences included walking from London to Scotland. In the middle of winter. Cooking and working where he could and often sleeping on the ground along the way.

After his walkabout, while working in a good job and earning a six-figure salary from a respected English restaurant, he left to take a non-paying position at the Fat Duckone of the worlds finest establishments. After the first five weeks without payand after losing his girlfriend at the timehe secured a paying position at the restaurant. He recounted a few of the lessons he learned there, and how his experiences helped to shape his worldviewone that now informs his Mist Project.

Ive never made a traditional decision in my life, but through all the crazy decisions there is one thing that has always remained true: I want to cook at the highest possible level, said Chef Baker. Its what inspires many decisions in my life, especially my decision to finally open Mist, a guerrilla restaurant that produces incredible food and an incredible experience everywhere it exists.

The mission of The Mist Project reaches farther than bringing delicious, regionally inspired food to new cities every few months. Using the worldSalt Lake City in this instanceas his laboratory, Chef Gavin Baker is visiting locations with what he considers to be overlooked or undiscovered food traditions to interact with knowledgeable locals and learn about their native foods.

This endeavor aims to, first, create amazing food and bring it to cities across the nation, and second to find solutions to the global food crisis by research and reinterpret lost or forgotten indigenous foods.

As part of this effort, Baker and his team were delighted to come to Salt Lake Community College to talk with students in the College Culinary Arts program. After explaining the kinds of foods the Mist Project would serve, he solicited volunteers from the student body to assist with the projecttelling them that volunteering is a great way to taste the food for those whose budgets cant accommodate the $ 150 per person price.

The Mist project opened on Jan 19, and will run nightly through Feb 19. The 15-course dinner takes guests on a journey of food and molecular gastronomy in the site of the former Metropolitan restaurant at 173 W. 300 S. in Salt Lake City. 36 tickets are available each night, and a special local guest chef will be featured each Monday. Guest Chefs include: Communals Colton Soelberg, Viet Pham of Forage, Ryan Lowder of Copper Onion and Plum Alley, and Takashi Gibo of Takashi.

A documentary film crew, working on a film with the working title: Beneath the Mist: The Making of the Mist Project, was on hand documenting the interaction between Chef Baker and SLCC students and faculty.

The documentary film is conceived as a behind-the-scenes look at the challenges involved in transforming a working non-restaurant space into one of the great culinary events in North America. Its filmmakers are interested in examining more closely the compelling backstories associated with the making the Mist Project a success in Salt Lake and beyond.

About the College: Salt Lake Community College is an accredited, student-focused, urban college meeting the diverse needs of the Salt Lake community. Educating and training more than 62,000 people each year, the College is the largest institution of higher education in Utah. The College has 13 sites, an eCampus, and nearly 1,000 continuing education sites located throughout the Salt Lake valley. Courses are offered during both traditional and accelerated semesters, during the daytime, evenings, and weekends. Personal attention from an excellent faculty is paramount at the College, which maintains a student-to-teacher ratio of less than 20 to 1.

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Napas Inn on First Innkeeper Wins Champion of the Bed and Breakfast Industry Award

Napa, CA (PRWEB) January 28, 2012

Jamie Cherry, one of the innkeepers of Napa Valleys bed and breakfast, The Inn on First, was recently awarded the Champion of the Bed and Breakfast Industry Award from the Professional Association of International Innkeepers (PAII). Cherry received the award in recognition of his efforts to promote the innkeeping industry. The award will be formally conferred on Jan. 26 at the 2012 Innkeeping Show Awards Luncheon at the Peabody Hotel in Little Rock, Ark., from 12:30 to 2:00 p.m.

Language is a powerful tool, and it is the basis in forming culture and ideology, even in the world of the travel business. In working with an organization that is responsible for promoting Napa Valley as a tourist destination, I am committed to changing the language used by this and all local and county organizations that promote travel to the Napa Valley that the word hotel is not appropriate when discussing lodging properties in the area, which includes dozens of bed and breakfast inns, Cherry said in his acceptance speech. We are not hoteliers, we are innkeepers, and there is a world of difference between the two. Our terminology should be more inclusive in order to continue to invite people to a broader understanding of the diversity of lodging options available to them.

The Champion Awards are given to anyone who has helped advance the trade of innkeepers and innkeeping locally, regionally, nationally or internationally. Such actions may include legislative or regulatory successes, or a public relations breakthrough that elevates the profile of the bed and breakfast industry. Nominations are presented to the PAII Board of Directors in the fall prior to the PAII annual conference. The Board of Directors may choose to award as many recipients as deserve it.

The Inn on First is a plush bed and breakfast inn that combines Napa Valley tradition with San Francisco modernity. Cherry, a customer service specialist with a vast background in high-profile financial services, and chef Jim Gunther, a California Culinary Academy graduate with experience cooking for Relais and Ch

Kevin Kelly Joins Top LI Business Leaders as a Long Island Fight For Charity Celebrity Boxer

Melville, NY (PRWEB) January 28, 2012

Kevin Kelly, President of BigBuzz Communications, has been selected as a Celebrity Boxer for the 2012 Long Island Fight For Charity being held on March 5, 2012.

The annual event, which is in its ninth year, has become known as one of Long Islands largest and most anticipated events. Each year, more than 1,000 individuals gather to support our Celebrity Boxers, who have trained, fundraised and put on their gloves to fight for charity. Kevin is joining a long list of past boxers who have helped to distribute more than $ 700,000 to charities since the events inception.

At BigBuzz, we strongly believe in paying it forward and have partnered with many local, national and global charities, said Kelly. I wanted to take part in making a positive change right here on Long Island and this seems like a really exciting way to do so.

Boxers do not need to have any professional boxing experience to compete, although Kevins great-grandfather, Spider Kelly, was a professional boxer and instructor at Princeton University and was mentioned in Ernest Hemingways The Sun Also Rises. The Long Island Fight For Charity provides all the training, equipment and USA Boxing forms. Celebrity Boxers are required to raise a minimum of $ 5,000 through sponsorship packages and journal ads.

We are really thrilled that Kevin is joining us as a 2012 Celebrity Boxer, said Jamie Austin, co-founder of the Long Island Fight For Charity. Our Celebrity Boxers are an integral part of the event and we look forward to working very closely with our 2012 boxers to make this the best year to date.

The Long Island Fight For Charity is an event formed by Jamie Austin, Jeff Cohen and Matt Silver to benefit the Long Island Community Chest, the National Foundation for Human Potential and the Genesis School. The event also features a restaurant showcase, where attendees have the chance to sample some of Long Island’s best restaurants. To become involved as a sponsor, boxer, committee member or participating restaurant, call HJMT at 631-393-0220 or visit

BigBuzz Communications is a full-service digital communications agency based in Melville, NY. Their services range from website development and social media to advertising and application development. BigBuzz has worked with notable companies such as Nikon, Disney, Ocean Spray and


Restaurant Daniel – New York, NY

Chef/owner Daniel Boulud talks about his flagship 4-star restaurant on NYC’s Upper East Side. Get more info on Daniel on Savory Cities:
Video Rating: 4 / 5


Masraff’s Reviews

1753 Post Oak Blvd
Average Rating: 4.5 out of 5 (152 Reviews)

Review by Jenny L.
So I booked this place for my sister’s bachelorette party:

1. I couldn’t book it on OpenTable (CON).

2. I left a voicemail reservation and it was answered…
Rating: 4

Review by Monica K.
Terrible name, Amazing restaurant.

In the growing spectrum of New American places in Houston, Masraff’s is head and shoulders above the rest. While…
Rating: 5

Review by Mario A.
I have eaten at Masraff’s on several ocassions and each time the food has been superior. I keep going back because of this consistency and quality. A…
Rating: 5

Myung Dong Restaurant

Myung Dong Restaurant Reviews

6415 Bissonnet St
Average Rating: 4.5 out of 5 (26 Reviews)

Review by In-chul S.
The rave reviews from the non-Korean crowd notwithstanding, the astute observer would note the dearth of Korean patrons save the occasional friends of the…
Rating: 1

Review by Benedict B.
place was like a hidden gem. went here because my cousin and i were craving for some korean food and this received good reviews. service was a little slow…
Rating: 4

Review by Kaylin B.
I love Myung Dong. We had a chance again to eat here yesterday and we love this place. We were the first to arrive yesterday for lunch. Luckily we…
Rating: 5

Growing Culinary Herbs In Containers – Healthy&delicious!

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Where Can A Billionaire Get A Boys Toy?

London, UK (PRWEB) January 26, 2012

There is a 12-year-old inside every man, especially those who remember the satisfaction to be had from zooming miniature cars around tabletops. Quintessentially Gifts discuss the top gadgets they love at the moment.

Like Music? G et the Calypso Crystal Aurora Crystal Dock GBP 279

Everyone loves listening to music, whether at home, work or on the run, so for a man they would go weak at the knees for the most precious and fabulous of all iPhone docking systems, the crystal glass Aurora Glass. This beautiful dock is designed snugly to fit an iPhone 4, 3GS and 3G, as well as iPhone 2G and iPod Touch.

Calypso Crystal also offers a bespoke service to customise the Crystal Dock with engraved logos or initials, making the Aurora the perfect personal or corporate gift.

Like Gadgets? Get the Mark/Giusti Black and White Cosmati IPad Cover GBP 300

Get an IPad and then get the stylish Mark Giusti IPad Cover (which is available in various colours). Apart from being a stylish way to protect an iPad 2, this cover also doubles as a stand, making it easier to watch films or browse the internet. It is also specially designed for items the cosmopolitan man requires every day making it perfect for both work and play.

Like Socialising? Get the Airdiem Disco Pipe by Hicham Lalou GBP 350

With a shisha pipe in one hand and a drink in the other, one can truly say they are socialising in style. Collaborating with renowned artists and industrial designers, Airdiems narghiles transcend functionality into decorative design pieces.

Moroccan-French design leader Hicham Lahlou’s organically shaped disco pipe offers a truly modern and minimalist take on the traditional shisha pipe.

The pipe is available in various colours: Red, Black, White, Grey, Turquoise and Purple.

Like Sport? Get the McQueen Luxury GTX Limited Jet-Ski GBP 24,180

When it comes to sports the best sort comes in the form of watersports. Get the adrenaline pumping and buy the most exclusive of all power Jet-Skis on the market. With a 260 horse power engine, this deluxe water toy is an explosive adrenalin ride, balanced by suspension that provides the smoothest ride on the market.

Expect a lead time of approximately one week.

Like Games? Get the Nottage Design G4 Pool Table GBP 36,000

Every guy likes to get together with a group of friends and spend their time drinking and playing pool, so invest in a striking pool table. The Nottage Design G4 pool table blends ultra-modern, minimalist styling with the state of the art technology. The table is hard wearing and allows spin to be applied, retaining consistent roll characteristics over its lifetime. It is hard wearing and allows spin to be applied and retains consistent roll characteristics over its lifetime.

This table also has the fabulous functionality of converting into a glass topped dining table with a three-piece cover or a state of the art tennis table.

For all of Quintessentially Gifts latest loves and international designer finds, follow the new Quintessentially Gifts blog:

Visit to order online or for specialist advice call + 44 (0) 845 224 2617

For all media enquiries please contact Katrina Israel on E: Katrina(at)quintessentiallygifts(dot)com / P: +44 (0)845 224 2617 ext 6668

About the Company:

Quintessentially Gifts, specialists in luxury and bespoke gifts, is part of the Quintessentially Group. Quintessentially Gifts has offices in London, Oslo and Geneva. Quintessentially is a private members club with a global concierge service. Available 24 hours a day, 365 days a year, our expert fixers are always on hand to aid and assist our members whether it be sourcing tickets to much anticipated sporting events, providing access to the hottest gigs in town, securing last minute hotel bookings and travel deals, or simply making restaurant reservations. What’s more, a Quintessentially membership provides unlimited access to an unrivalled package of privileges, preferential rates and bespoke services – therefore not only saving our members time, but also money. In recent years, Quintessentially has undergone a rapid expansion – from the original concierge concept – into a global luxury lifestyle group, with a portfolio of businesses encompassing property, events, wine and art consultancy. With 65 offices worldwide and further plans for Amsterdam, Auckland, Chicago, Kuala Lumpur, Luxembourg and more this year, Quintessentially has quickly become a global support system for its members, wherever they may be.

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Select Italy Travel Turns 15 and Celebrates With a Special 15x15x15 Promotion for Travel Agents

Chicago, IL (PRWEB) January 26, 2012

Travel for leisure did not gain popularity until the 17th century when the Grand Tour as it was then called, became an essential rite of passage for the young European elite. Young men traveled to Europes most culturally affluent cities to supplement their education via direct exposition to foreign languages, the arts and ancient history. Travel to Florence, Venice and Rome was essential on the tour and remains. Select Italys 15 year anniversary marks the companys own history of leisure travel; to celebrate, Select Italy will offer its loyal travel agents an opportunity to make a Grand Tour of Rome, Florence an Venice even more desirable with the 15x15x15 promotion.

Over the last 15 years, Select Italy has had the privilege of working with travel agencies around the globe. These partnerships are undoubtedly why this company has flourished over the years. The quality of our services reflects the quality of our friends, and the travel agents we work with are of the highest caliber of both says Andrea Sertoli, President and CEO of Select Italy. With over a decade long stint topping Travel and Leisures A-List, Select Italy has built a solid reputation in travel to Italy. To commemorate the valuable partnerships which have propelled Select Italy to the top of the industry the company has introduced the 15x15x15 promotion until the end of February. This promotion guarantees a 15% commission for travel agents who book one or more of 15 selected services in Rome, Florence or Venice. Select Italy specializes in creating custom itineraries, and currently offers its own Grand Tour of sorts with the Big 3 vacation package; an amendable itinerary which includes travel to Florence, Rome and Venice. Clients can opt for three to five-star lodging, customize the order of cities or the length of their stay.

Aside from this vacation package, agents can choose from a variety of other services before the end of February to receive their due 15%. For example, clients interested in music will not want to miss an opera or concert at St. Marks Anglican Church while in Florence. This beautiful theater has attracted admirers of music since the industrial revolution, an era which spiked the popularity of leisure travel throughout Europe. For those grand tourists eager to learn Italian history, the Venetian Renaissance After the Plague private walking tour in Venice examines the influence of the Black Death on Venice during and after the Dark Ages. Finally, Rome boasts many of the most elegant enotecas throughout Italy; enologists and appreciators alike will cultivate their palates with the service Wine Tastings You Wont Forget.

Italy has fascinated travelers and peaked the imaginations of the curious, the artistic and the scientific since the beginning of Western civilization and will continue to do so indefinitely. Select Italy specializes in the very place travelers have sought for hundreds of years for only fifteen; with thanks to the 4200 registered travel agents this relatively young company celebrates its growing success. Happy Birthday, Select Italy!

About Select Italy:

Select Italy is the ultimate source for travel to Italy and offers a wide array of superior Italian products and services, including customized itineraries, state-of-the-art tours and packages, wedding/honeymoon trips, unique culinary classes, a complete pre-departure ticketing service for museums and musical events, private guided services, yacht charters, transportation, hotel reservations, villa bookings and more. In 2010, Select Italy opened a full-service branch in Shanghai, China. For more information call (800) 877-1755 or visit


Tiramisu – original Italian recipe

Tiramisu Recipe. The world’s most famous Italian recipe. Recipe, photos and instructions in Italian . Other recipes
Video Rating: 4 / 5

The Culinary Art of Fruit and Vegetable Carving

A lesson in the beautiful culinary art of fruit and vegetable carving from
Video Rating: 4 / 5

80 Dollars 80 Days Opening Campaign by Sofitel So Bangkok

Bangkok (PRWEB) January 23, 2012

Sofitel So Bangkok is set to open its doors on 28 February 2012 with an exciting campaign that offers guests great value and the perfect way to discover just what makes Bangkok’s first truly urban design hotel so unique in its masterful collaboration between an award-winning Thai architect, five leading local designers, and world-renowned designer Monsieur Christian Lacroix.

“80 Dollars 80 Days” campaign entitles all guests individual travellers, leisure groups and corporate meeting delegates staying at the property during the first 80 days after its opening to a credit of USD80 net per room per night.

Big Bonus for Leisure Travellers Seeking a Getaway Vacation

For individual guests and leisure group members, the credit value can be spent at any time throughout their stay at the hotel’s selection of cutting-edge restaurants and get-together venues, as well as at So SPA. It also extends to room upgrades.

Value-Added Meetings and Incentives

For corporate bookings of a minimum of 10 guest rooms, delegates will receive USD80 credit per room per night that can be used for a meeting package, with the hotel offering a choice of half- and full-day options, including an Element Themed Package featuring a coffee break built around The Five Elements. Any balance remaining may be spent at the hotels restaurants and bars, and at So SPA, as well as for a room upgrade. Bookings must be made prior to or within the first 80 days of the hotels opening, although meetings may be hosted any time up until 30 September 2012.

Commanding a prime central location overlooking Lumpini Park, the 30-story hotel features 238 guestrooms with themed d

Creamy Potato Soup Recipe

One of America’s favorite comfort foods, potato soup is served everywhere from steakhouses to country diners. Hi, I’m chef Jason Hill of Chef Tips and today we’re making a creamy potato soup recipe that’s dressed up with smoked gouda cheese. If you can’t find smoked gouda, a steakhouse secret to that creamy texture is a processed cheese such as Velveeta. Creamy Potato Cheese Soup 1 tablespoon dried basil 1/2 stick (4 tablespoons) butter 2 cups shredded smoked Gouda cheese 6 small red potatoes, diced and reserved in cold water to prevent browning 2 diced carrots 2 diced celery stalks 1 white onion, diced 1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed) 2 cups heavy cream 6 cups chicken broth Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes. Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter. Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes. Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.
Video Rating: 4 / 5

Chicken recipes are extremely popular in the home kitchen. Today we’re making chicken marsala, one of the most popular Italian recipes made with wine. This simple chicken marsala recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala recipes, look for tightly closed caps that don’t show any gills. When cooking with wine, don’t spend a lot of money on your cooking wines. But on the flip side, don’t buy something that you wouldn’t drink straight. This is what you’ll need to prepare this easy recipe for chicken marsala: Chicken Marsala 4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap 1/2 cup all purpose flour 1 teaspoon salt 1 teaspoon fresh cracked pepper 1 tablespoon dried oregano 8-12 mushrooms, sliced 1/4 cup olive oil 1/2 stick butter 1/2 cup marsala wine 1/4 cup sherry wine First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap. Next, in a 13×9 casserole dish, mix together the flour, salt, pepper and oregano and mix well. Coat chicken breasts on both sides in flour mixture. Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side. For the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until

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A few Restaurants products I can recommend:

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Restaurant Waiters Training Guide

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Charlie Sheen’s Winning Recipes

On Charlie Sheen’s new cooking show; Winning Recipes, Charlie shows you how to cook using all of the power of a warlock.
Video Rating: 4 / 5

People love Macaroni and Cheese. Get the full story – Visit to get the ingredients, and watch over 200 free video recipes! Leave me a comment there. If you have questions, ask on the website. Thanks!!

Parts Town Launches Restaurant Parts Industrys First Mobile Website

Addison, IL (PRWEB) January 20, 2012

Parts Town, the fastest growing restaurant equipment parts distributor in the world, has successfully launched a mobile enabled version of their website, Parts Towns website is considered the restaurant equipment industrys leading resource to research and buy parts. Now the website is accessible on mobile devices including iPhone, Android, Blackberry, iPad and other tablets. Customers can easily research parts, view images, download equipment manuals, purchase parts and track orders from almost anywhere.

The mobile version of features Parts Towns entire catalog of over 500,000 restaurant equipment parts from major manufacturers in an easy to browse and shop interface. Customers can easily research equipment parts, view parts images, download manufacturer equipment manuals and diagrams, add parts to their shopping cart and purchase, all in just a few simple clicks from their mobile phone or tablet.

Our mobile website allows restaurant operators and service technicians to easily research restaurant equipment parts, identify parts, and purchase products while out in the field, which helps them complete repairs quickly. This in turn, cuts operational costs by helping restaurants get back to business faster, states Emanuela Franzone, Ecommerce Director for Parts Town. Parts Town continues to maintain the best customer service and most innovative tools in its class.

Earlier this year Parts Town launched the industrys first ever mobile app. The app allows users to access technical manuals for over 20,000 restaurant equipment models. The launch of Parts Towns mobile optimized website demonstrates their commitment to providing useful and innovative solutions for their customers.

About Parts Town

Parts Town is a leading distributor of genuine OEM foodservice parts. Focused on delivering a unique customer service experience and website, Parts Town customizes solutions for both chain restaurants and food equipment service companies. Parts Town partners closely with the leading manufacturers of commercial cooking, refrigeration, ice, and beverage equipment to improve their parts supply chain, delight their customers, and grow their genuine OEM parts sales.


Garlic Shrimp Recipe

Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore. Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku. At our favorite stop, Giovanni’s shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope you enjoy this — it’s almost a perfect replica of Giovanni’s shrimp. Mahalo! Hawaiian Shrimp Truck Scampi 10 shell-on U-15 (extra large) shrimp, deveined 1 head (10 cloves) garlic, peeled and roughly chopped 1 cup flour 2 tablespoons paprika 1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes) 1/2 stick clarified butter (see our video recipe) 1/2 teaspoon salt 1/8 cup white wine 2 tablespoons regular butter To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides. Heat saute pan over high heat. Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side. After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color
Video Rating: 4 / 5

Food Wishes Recipes - Chicken French Recipe - How to Make Chicken French

Learn how to make a Chicken French Recipe! Visit to get more info, and watch over 400 free video recipes. Enjoy this Chicken French Recipe!
Video Rating: 4 / 5

Delicious earth friendly trout is so easy to cook! Visit to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!

Detailed Recipe:

The Culinary Institute of America is the world’s premier culinary college. Culinary school chef instructor Dave Kamen demonstrates how to properly slice onions for a culinary boot camp class. For more information about our cooking school, please visit
Video Rating: 4 / 5

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