Victor Parra Gonzalez and his mother Olivia Polin own Jaguar at the Bistro, a fine dining restaurant in Youngstown, NY that combines French techniques with authentic Mexican dishes. Parra has a passion for cooking from a young age and trained in French cuisine in Montreal before traveling Mexico to learn authentic recipes. He opened Jaguar at the Bistro in 2013 with the goal of providing an affordable yet high quality dining experience using local ingredients. The restaurant has received positive reviews for Parra's unique culinary style blending his backgrounds.
San Antonio is certainly a city known for its authentic Tex-Mex cuisine and excellent steakhouses. The area’s rich German heritage mean there”s good beirgartens and deli’s, and new chefs has brought other influences and cuisine. Here’s our favorites.
1. Jim Denevan organized a $200 per person outdoor dinner on a farm in Marin County, California where guests could see newborn piglets and learn about where their food comes from.
2. Denevan started his company Outstanding in the Field 10 years ago to host special dinners on farms across North America that featured local ingredients and talks from farmers. His business now earns over $1 million in annual revenue.
3. At the dinner in Marin County, guests were served a four-course meal inspired by South America prepared by chefs using ingredients from the farm and nearby producers, including rabbit, quinoa stew, and lamb, despite frigid weather conditions.
You and your company deserve the best travel and expense experience possible, and that’s what you’ll get at the 12th annual Concur Fusion event. We're sharing some excellent restaurant recommendations for this year's Fusion location: San Francisco!
Fusion is a 4-day business travel and technology event that includes over 80 partner sponsors, Concur product training, networking events, keynotes, demos, and personalized consulting sessions. Don’t miss out on the fun! Register now for Fusion in San Francisco, March 31 – April 3: http://bit.ly/1HAYITn
Where To Eat and Drink in Las Vegas During IFT 2017Symrise
The document provides recommendations for places to eat and drink in Las Vegas during IFT 2017. It lists several restaurants, cafes, markets, and bars across the city, ranging from high-end establishments to more casual spots. Details are given for each location's cuisine, atmosphere, and signature dishes. The recommendations cover a variety of cuisines including American, Mexican, Thai, Japanese, and more. The bottom line is the author doesn't think you can go wrong with any of the spots on the list.
The menu describes three dishes: homemade guacamole served with baked corn tortilla chips, Ropa Vieja (a Cuban shredded beef dish served over rice), and oven-baked plantains with a dark chocolate drizzle. The guacamole contains avocado, lime, jalapeño, onion, cilantro and tomato. The Ropa Vieja is made with shredded beef simmered in a tomato and pepper sauce. The plantains are baked with coconut oil and served with cinnamon and chocolate. Nutritional information is provided on the health benefits of the ingredients.
Miami is an international city surrounded by an ocean full of fresh seafood. Combine the two and the dining options are exciting and delicious. The international population brings rich culinary traditions from across Central and South America, as well as Europe, making it easy for food lovers to experience a wide variety of vibrant and authentic foods. Choices range from homey Cuban diners to high-end steak and seafood places.
Here’s our favorites:
This document provides information on 20 Chicago restaurants, including their names, cuisines, addresses, phone numbers, and brief descriptions. The restaurants range from steakhouses and Italian spots to seafood, Asian fusion and molecular gastronomy concepts. Several are headed by renowned local chefs like Paul Kahan and Homaro Cantu.
San Antonio is certainly a city known for its authentic Tex-Mex cuisine and excellent steakhouses. The area’s rich German heritage mean there”s good beirgartens and deli’s, and new chefs has brought other influences and cuisine. Here’s our favorites.
1. Jim Denevan organized a $200 per person outdoor dinner on a farm in Marin County, California where guests could see newborn piglets and learn about where their food comes from.
2. Denevan started his company Outstanding in the Field 10 years ago to host special dinners on farms across North America that featured local ingredients and talks from farmers. His business now earns over $1 million in annual revenue.
3. At the dinner in Marin County, guests were served a four-course meal inspired by South America prepared by chefs using ingredients from the farm and nearby producers, including rabbit, quinoa stew, and lamb, despite frigid weather conditions.
You and your company deserve the best travel and expense experience possible, and that’s what you’ll get at the 12th annual Concur Fusion event. We're sharing some excellent restaurant recommendations for this year's Fusion location: San Francisco!
Fusion is a 4-day business travel and technology event that includes over 80 partner sponsors, Concur product training, networking events, keynotes, demos, and personalized consulting sessions. Don’t miss out on the fun! Register now for Fusion in San Francisco, March 31 – April 3: http://bit.ly/1HAYITn
Where To Eat and Drink in Las Vegas During IFT 2017Symrise
The document provides recommendations for places to eat and drink in Las Vegas during IFT 2017. It lists several restaurants, cafes, markets, and bars across the city, ranging from high-end establishments to more casual spots. Details are given for each location's cuisine, atmosphere, and signature dishes. The recommendations cover a variety of cuisines including American, Mexican, Thai, Japanese, and more. The bottom line is the author doesn't think you can go wrong with any of the spots on the list.
The menu describes three dishes: homemade guacamole served with baked corn tortilla chips, Ropa Vieja (a Cuban shredded beef dish served over rice), and oven-baked plantains with a dark chocolate drizzle. The guacamole contains avocado, lime, jalapeño, onion, cilantro and tomato. The Ropa Vieja is made with shredded beef simmered in a tomato and pepper sauce. The plantains are baked with coconut oil and served with cinnamon and chocolate. Nutritional information is provided on the health benefits of the ingredients.
Miami is an international city surrounded by an ocean full of fresh seafood. Combine the two and the dining options are exciting and delicious. The international population brings rich culinary traditions from across Central and South America, as well as Europe, making it easy for food lovers to experience a wide variety of vibrant and authentic foods. Choices range from homey Cuban diners to high-end steak and seafood places.
Here’s our favorites:
This document provides information on 20 Chicago restaurants, including their names, cuisines, addresses, phone numbers, and brief descriptions. The restaurants range from steakhouses and Italian spots to seafood, Asian fusion and molecular gastronomy concepts. Several are headed by renowned local chefs like Paul Kahan and Homaro Cantu.
Garfrerick's Cafe in Oxford uses locally grown produce from the owner David Garfrerick's own farm. The seasonal menu changes daily based on what is available from the farm. Customers enjoy dishes featuring ingredients like tomatoes, spinach, green beans and squash straight from the fields. Garfrerick hopes to continue connecting customers to their food through the farm-to-table concept showcased at his restaurant.
With new restaurants seemingly opening on a daily basis, plus a healthy mix of established dining establishments, Nashville has plenty of restaurant choices available.
Best of dynami in Atlanta (what's new!) v5Liza Doyle
This document provides recommendations for the best dining experiences in Atlanta, including several new restaurants. It highlights Empire State South for non-traditional Southern fare, Dogwood Restaurant for elegant regional cuisine, Davio's Northern Italian Steakhouse and Il Mulino New York for Italian options. Ormsby's pub and 200 Peachtree's event venue are noted for their green practices. Woodfire Grill and Miller Union focus on farm-to-table ingredients and Bocado emphasizes local, sustainable foods. Muss & Turner's and Local Three Kitchen & Bar are also recommended.
Best of dynami in Atlanta (what's new!) v5Liza Doyle
This document provides recommendations for the best restaurants, bars, and attractions in Atlanta. It highlights several new southern fine dining restaurants including Empire State South and Dogwood Restaurant. It also recommends the best Italian restaurant (Davio's Northern Italian Steakhouse), pub (Ormsby's), Thai restaurant (Tamarind Seed Thai Bistro), and special events venue (200 Peachtree). Additional best listings include a French restaurant (Bistro Niko), Persian cuisine (Rumi's Kitchen), BBQ (Fox Brother's BBQ), blues club (Northside Tavern), dessert place (King of Pops), and outdoor ice rink (The Astor Holiday Rink). The document aims to provide locals and visitors with a
2016 big sur foragers festival announces grand chef dinnerslpr2013
The Big Sur Foragers Festival announces its Grand Chef Dinner featuring Suzette Gresham, Executive Chef of Acquerello restaurant, and Paul Corsentino, Executive Chef of Ventana Big Sur. The multi-course dinner will be held on January 16, 2016 at Ventana Big Sur and costs $175 per person, with early bird tickets available until November 30 for $150. The festival will also include foraging walks, cooking demonstrations and competitions from January 15-17, 2016 celebrating local ingredients and raising money for the Big Sur Health Center.
It’s no surprise that California is bursting at the seams with great Mexican food—the state is home to an enormous Mexican-American population, along with an abundance of fresh, tasty produce. But while you might consider Los Angeles the state capital of Mexican food, San Francisco is elbowing its way to the top. Whether it’s a burrito from the Mission District (Thrillist already found the best ones) or a fish taco in the Embarcadero, there’s a wide range of authentic Mexican catering in San Francisco to discover. Here’s your catering guide to the best Bay Area taquerias.
Creole Cajun Bistro in Chandler serves authentic Cajun cuisine from Louisiana. The restaurant was opened by Chef Eric Rachal, who grew up cooking Cajun dishes in his grandmother's kitchen in New Orleans. Rachal makes everything from scratch, including homemade Louisiana hot sauce and Cajun spice mix. Signature dishes include gumbo, étouffée stew, and barbeque shrimp sautéed in a butter and spice sauce. The large portions and laid-back atmosphere help create a welcoming environment that transports customers to the bayou.
Things to do around Lake Atitlan (and beyond)David Yates
The document provides information about activities around Lake Atitlan in Guatemala, including:
- Visiting the indigenous Mayan villages surrounding the lake such as Panajachel, Santa Catarina Palopo, and San Antonio Palopo.
- Outdoor activities like hiking, kayaking, and paragliding.
- Cultural experiences like observing traditional weaving and pottery making.
- Restaurants, hotels, and shopping for local handicrafts in Panajachel.
- Day trips from the lake area to places like Chichicastenango and Quetzaltenango.
Top 100 restaurants in the world you should visit. Part 1 from 4.HoHoHoReCa
The document provides descriptions of 12 unique restaurants from around the world. Some highlights include Ithaa Undersea Restaurant in the Maldives where diners can eat 5 meters below the ocean surface, Dinner in the Sky which is a mobile restaurant that operates in 45 countries serving meals from cranes hovering in the sky, and El Diablo restaurant located on top of a volcano in Spain where the volcanic pit is used to cook food.
Brian Annapolen is an experienced executive chef with over 25 years of experience. He comes from a family with a long history in the culinary arts. Annapolen has worked in many acclaimed restaurants and is now the executive chef at The Original Fish Market Restaurant, where he changes the menu daily based on the freshest available seafood and seasonal ingredients. Under his leadership, the restaurant has received positive reviews for its high quality seafood dishes and emphasis on local and sustainable ingredients.
This document provides information on several restaurants in Colombia and their menus. It describes Natalia Forero as serving extensive cuts of Colombian and Argentine meats. It mentions Beast / Chía serves TexMex food inspired by the owner's time in the US. The document also notes La Herencia serves traditional Colombian dishes like Posta de Cartagena. Finally, it characterizes Friday's as an American chain restaurant founded in 1965 known for casual dining and standard American cuisine.
A French restaurant called La Bazenne is opening soon in Naples, Florida. The owners held a cooking competition to hire an executive chef and sous chef. Several chefs competed in preliminary and final rounds, preparing dishes for judges. William Teahan, a chef from Vermont, won for best culinary technique and best tasting dish. The article discusses the competition process and dishes the chefs prepared. La Bazenne plans to open in mid-December, offering affordable fine French dining.
The Biltmore Membership Benefits document describes two types of memberships - Cellar Club and Premier - that provide access to amenities at the Biltmore resort in Coral Gables. The Cellar Club membership includes benefits like wine tastings, dining discounts, and access to the pool and bars. The Premier membership adds access to the fitness center and wellness programs. Memberships cost between $795-1495 annually and provide the opportunity to enjoy the amenities of a luxury resort without having to travel.
The document discusses Argentine gastronomy and identifies some iconic dishes of Buenos Aires cuisine. Experts highlight classics like flan with milk caramel, beefsteak, and beef sausage sandwiches. They note that Buenos Aires cuisine is a fusion of European immigrant influences, particularly Spanish and Italian, combining in a unique style. Critics identify some of the essential delicacies to try, including milanesa, empanadas, and dulce de leche. The gastronomy represents the cultural diversity of Buenos Aires.
Malbec Camp hosted Canadian restaurant professionals for a week-long immersion in Argentine wine, food, and culture. They visited various regions and wineries of Mendoza, including Catena Zapata, where they learned about the ideal growing conditions for Malbec. The group participated in tastings of Malbec and other varietals, toured vineyards and facilities, and experienced traditional Argentine cuisine, gaining an in-depth understanding of Malbec production and the culture surrounding it.
Dallas and Fort Worth certainly have some great steak and barbecue places, but there’s much more to the dining scene there these days. Southwestern Cuisine was invented at Rosewood Mansion on Turtle Creek, and it’s still a maturing and growing movement. There’s also small family restaurants, husband-and-wife chef/owners, gastropubs, trattorias, and ethnic places. Here’s our favorites:
Country LifeStyle Mag Nov Dec James SaftichJames Saftich
Chef James Saftich gives a look into his work as a private chef in San Antonio. As a private chef, he prepares all meals from scratch in clients' homes, focusing on quality. He aims to continually create new meal plans to avoid repetition. Saftich believes in discretion and only takes on clients where he and they are a good personal fit. He shows his process for an elaborate eight-course meal pairing various dishes like scallops and braised wild boar. Saftich's route to becoming a private chef was unconventional, involving a career change in his 40s to pursue his dream of being a chef.
The document provides an overview of different regional cuisines across the United States. It divides the country into various "taste regions" and outlines 1-2 iconic foods, drinks or dishes for each region. The regions covered include California, Texas, Louisiana, the BBQ Belt states of the South, the Tidewater mid-Atlantic states, the Rocky Mountain states, the Midwest and more. For each, a brief description of influential cultural and historical factors that shaped the local cuisine is given. The document aims to provide inspiration for those interested in exploring diverse American food experiences.
Garfrerick's Cafe in Oxford uses locally grown produce from the owner David Garfrerick's own farm. The seasonal menu changes daily based on what is available from the farm. Customers enjoy dishes featuring ingredients like tomatoes, spinach, green beans and squash straight from the fields. Garfrerick hopes to continue connecting customers to their food through the farm-to-table concept showcased at his restaurant.
With new restaurants seemingly opening on a daily basis, plus a healthy mix of established dining establishments, Nashville has plenty of restaurant choices available.
Best of dynami in Atlanta (what's new!) v5Liza Doyle
This document provides recommendations for the best dining experiences in Atlanta, including several new restaurants. It highlights Empire State South for non-traditional Southern fare, Dogwood Restaurant for elegant regional cuisine, Davio's Northern Italian Steakhouse and Il Mulino New York for Italian options. Ormsby's pub and 200 Peachtree's event venue are noted for their green practices. Woodfire Grill and Miller Union focus on farm-to-table ingredients and Bocado emphasizes local, sustainable foods. Muss & Turner's and Local Three Kitchen & Bar are also recommended.
Best of dynami in Atlanta (what's new!) v5Liza Doyle
This document provides recommendations for the best restaurants, bars, and attractions in Atlanta. It highlights several new southern fine dining restaurants including Empire State South and Dogwood Restaurant. It also recommends the best Italian restaurant (Davio's Northern Italian Steakhouse), pub (Ormsby's), Thai restaurant (Tamarind Seed Thai Bistro), and special events venue (200 Peachtree). Additional best listings include a French restaurant (Bistro Niko), Persian cuisine (Rumi's Kitchen), BBQ (Fox Brother's BBQ), blues club (Northside Tavern), dessert place (King of Pops), and outdoor ice rink (The Astor Holiday Rink). The document aims to provide locals and visitors with a
2016 big sur foragers festival announces grand chef dinnerslpr2013
The Big Sur Foragers Festival announces its Grand Chef Dinner featuring Suzette Gresham, Executive Chef of Acquerello restaurant, and Paul Corsentino, Executive Chef of Ventana Big Sur. The multi-course dinner will be held on January 16, 2016 at Ventana Big Sur and costs $175 per person, with early bird tickets available until November 30 for $150. The festival will also include foraging walks, cooking demonstrations and competitions from January 15-17, 2016 celebrating local ingredients and raising money for the Big Sur Health Center.
It’s no surprise that California is bursting at the seams with great Mexican food—the state is home to an enormous Mexican-American population, along with an abundance of fresh, tasty produce. But while you might consider Los Angeles the state capital of Mexican food, San Francisco is elbowing its way to the top. Whether it’s a burrito from the Mission District (Thrillist already found the best ones) or a fish taco in the Embarcadero, there’s a wide range of authentic Mexican catering in San Francisco to discover. Here’s your catering guide to the best Bay Area taquerias.
Creole Cajun Bistro in Chandler serves authentic Cajun cuisine from Louisiana. The restaurant was opened by Chef Eric Rachal, who grew up cooking Cajun dishes in his grandmother's kitchen in New Orleans. Rachal makes everything from scratch, including homemade Louisiana hot sauce and Cajun spice mix. Signature dishes include gumbo, étouffée stew, and barbeque shrimp sautéed in a butter and spice sauce. The large portions and laid-back atmosphere help create a welcoming environment that transports customers to the bayou.
Things to do around Lake Atitlan (and beyond)David Yates
The document provides information about activities around Lake Atitlan in Guatemala, including:
- Visiting the indigenous Mayan villages surrounding the lake such as Panajachel, Santa Catarina Palopo, and San Antonio Palopo.
- Outdoor activities like hiking, kayaking, and paragliding.
- Cultural experiences like observing traditional weaving and pottery making.
- Restaurants, hotels, and shopping for local handicrafts in Panajachel.
- Day trips from the lake area to places like Chichicastenango and Quetzaltenango.
Top 100 restaurants in the world you should visit. Part 1 from 4.HoHoHoReCa
The document provides descriptions of 12 unique restaurants from around the world. Some highlights include Ithaa Undersea Restaurant in the Maldives where diners can eat 5 meters below the ocean surface, Dinner in the Sky which is a mobile restaurant that operates in 45 countries serving meals from cranes hovering in the sky, and El Diablo restaurant located on top of a volcano in Spain where the volcanic pit is used to cook food.
Brian Annapolen is an experienced executive chef with over 25 years of experience. He comes from a family with a long history in the culinary arts. Annapolen has worked in many acclaimed restaurants and is now the executive chef at The Original Fish Market Restaurant, where he changes the menu daily based on the freshest available seafood and seasonal ingredients. Under his leadership, the restaurant has received positive reviews for its high quality seafood dishes and emphasis on local and sustainable ingredients.
This document provides information on several restaurants in Colombia and their menus. It describes Natalia Forero as serving extensive cuts of Colombian and Argentine meats. It mentions Beast / Chía serves TexMex food inspired by the owner's time in the US. The document also notes La Herencia serves traditional Colombian dishes like Posta de Cartagena. Finally, it characterizes Friday's as an American chain restaurant founded in 1965 known for casual dining and standard American cuisine.
A French restaurant called La Bazenne is opening soon in Naples, Florida. The owners held a cooking competition to hire an executive chef and sous chef. Several chefs competed in preliminary and final rounds, preparing dishes for judges. William Teahan, a chef from Vermont, won for best culinary technique and best tasting dish. The article discusses the competition process and dishes the chefs prepared. La Bazenne plans to open in mid-December, offering affordable fine French dining.
The Biltmore Membership Benefits document describes two types of memberships - Cellar Club and Premier - that provide access to amenities at the Biltmore resort in Coral Gables. The Cellar Club membership includes benefits like wine tastings, dining discounts, and access to the pool and bars. The Premier membership adds access to the fitness center and wellness programs. Memberships cost between $795-1495 annually and provide the opportunity to enjoy the amenities of a luxury resort without having to travel.
The document discusses Argentine gastronomy and identifies some iconic dishes of Buenos Aires cuisine. Experts highlight classics like flan with milk caramel, beefsteak, and beef sausage sandwiches. They note that Buenos Aires cuisine is a fusion of European immigrant influences, particularly Spanish and Italian, combining in a unique style. Critics identify some of the essential delicacies to try, including milanesa, empanadas, and dulce de leche. The gastronomy represents the cultural diversity of Buenos Aires.
Malbec Camp hosted Canadian restaurant professionals for a week-long immersion in Argentine wine, food, and culture. They visited various regions and wineries of Mendoza, including Catena Zapata, where they learned about the ideal growing conditions for Malbec. The group participated in tastings of Malbec and other varietals, toured vineyards and facilities, and experienced traditional Argentine cuisine, gaining an in-depth understanding of Malbec production and the culture surrounding it.
Dallas and Fort Worth certainly have some great steak and barbecue places, but there’s much more to the dining scene there these days. Southwestern Cuisine was invented at Rosewood Mansion on Turtle Creek, and it’s still a maturing and growing movement. There’s also small family restaurants, husband-and-wife chef/owners, gastropubs, trattorias, and ethnic places. Here’s our favorites:
Country LifeStyle Mag Nov Dec James SaftichJames Saftich
Chef James Saftich gives a look into his work as a private chef in San Antonio. As a private chef, he prepares all meals from scratch in clients' homes, focusing on quality. He aims to continually create new meal plans to avoid repetition. Saftich believes in discretion and only takes on clients where he and they are a good personal fit. He shows his process for an elaborate eight-course meal pairing various dishes like scallops and braised wild boar. Saftich's route to becoming a private chef was unconventional, involving a career change in his 40s to pursue his dream of being a chef.
The document provides an overview of different regional cuisines across the United States. It divides the country into various "taste regions" and outlines 1-2 iconic foods, drinks or dishes for each region. The regions covered include California, Texas, Louisiana, the BBQ Belt states of the South, the Tidewater mid-Atlantic states, the Rocky Mountain states, the Midwest and more. For each, a brief description of influential cultural and historical factors that shaped the local cuisine is given. The document aims to provide inspiration for those interested in exploring diverse American food experiences.
Here are the key steps to construct confidence intervals in R:
1. Generate sample data from a population distribution. For example, to generate a random sample of size 30 from a normal distribution with mean 100 and standard deviation 15:
x <- rnorm(30, 100, 15)
2. Calculate the sample mean and standard deviation:
mean(x)
sd(x)
3. Determine the appropriate t-statistic value based on the confidence level and degrees of freedom (n-1). For example, for a 95% CI with 29 df, the t-stat is 2.045:
qt(0.975, 29)
4. Calculate the confidence interval limits as:
El documento menciona cinco posibles inventos en los próximos años: la teletransportación, una nueva tinta, clones, un robot militar y una conexión entre el cerebro y las máquinas.
El documento presenta varias nuevas fuentes de energía renovable como turbinas eólicas en la alta atmósfera, el uso de algas para producir biocombustibles, y la generación de energía a partir de la conversión termoquímica, bioquímica y fisicoquímica de desechos. También describe investigaciones sobre la fotosíntesis artificial y la recolección de energía solar en el espacio.
En 10 años, Milena espera tener una carrera como médica, su propia casa y ayudar a su familia. También le gustaría tener una mascota y vivir de forma independiente.
Every invention in this world is only for the betterment of human life. When we fall in trouble only then we look for the solution. As an intergovernmental organization the United Nations (UN) was established to salute the world crisis on 24th October 1945 by taking the vision “Promote International Co-Operation”.For the development of human state United Nations spotlights on some key point.
Este documento presenta varios avances tecnológicos y científicos recientes, incluyendo el uso de Google como buscador global, el desarrollo de escáneres para detectar cáncer de forma temprana, nuevos reactores nucleares más seguros y baterías de mayor capacidad. También describe cómo la tecnología educativa adapta nuevas herramientas para mejorar la enseñanza y el aprendizaje, y cómo la técnica CRISPR-Cas9 permitirá editar genes de manera controlada.
The document discusses key concepts related to measuring economic activity including Gross Domestic Product (GDP), the Consumer Price Index (CPI), and the unemployment rate. It explains that GDP measures total output, income, and expenditure in an economy. The CPI is used to measure inflation and the cost of living. Different methods for calculating GDP, the GDP deflator, and chained weighted GDP are also outlined.
Joseph Juran made many contributions to quality management, including developing the concept of the internal customer and cost of quality. He is known for establishing the "Juran Trilogy" which outlines three processes for quality management - quality planning, quality control, and quality improvement. The trilogy shows how organizations can improve by better understanding the relationships between planning, controlling, and improving quality processes and business results. Juran also proposed 10 steps for quality improvement projects and emphasized the concept of breaking through problems by understanding the journey from symptom to cause and from cause to remedy.
Unit 1 manufacturing technology I Metal casting processGopinath Guru
This document discusses various metal casting processes and techniques. It covers topics like sand casting, pattern making, molding sand properties, core making, and casting defects. Sand casting involves pouring molten metal into an expandable sand mold and allowing it to solidify. Different types of sand and patterns are used depending on the application. Properties of molding sand like permeability and strength are important. Cores are used to create internal cavities and angles in castings.
The document discusses different types of hotels and classifies them based on size, target markets, levels of service, and ownership. It describes hotels such as commercial hotels, airport hotels, suite hotels, extended stay hotels, resort hotels, bed and breakfast hotels, vacation ownership hotels, condominium hotels, casino hotels, conference centers, and convention hotels. The document also discusses characteristics of different types of travelers and factors that influence their buying decisions.
Santa Barbara News Press - Chef InterviewScot Masters
The document profiles Chef Scot Masters, the new executive chef of the Radisson Hotel Santa Barbara's banquet services and Bistro Eleven Eleven restaurant. It discusses Chef Masters' diverse culinary background, drawing from Louisiana, California, and French influences. It describes some of Chef Masters' new menu items at the Bistro Eleven Eleven that showcase local seafood and ingredients. The document also announces that Chef Masters will begin monthly cooking classes at the restaurant to teach guests how to recreate dishes and explore the cultural aspects of food.
Las Vegas has a become a mecca for food lovers in recent years. It all started when Wolfgang Puck opened a branch of his Spago restaurant in Vegas in 1992, and since that time, celebrity chefs have flocked to the desert city in hordes and opened fantastic - and expensive, world-class restaurants. Everything's not so high end though - there's also a good selection of family-run local restaurants, small chain outposts that are really good, and out-of-the-way ethnic places.
Here’s our favorites:
The document provides a list and descriptions of 21 highly acclaimed restaurants in Los Angeles. It discusses the variety of cuisines available, from classic delis serving pastrami sandwiches to upscale tasting menus to food stalls at the historic Farmers Market. Many of the restaurants are pioneers that have shaped trends in American food over decades and introduced new styles of dining to the city.
The document provides information about new culinary programs at the Biltmore hotel in Coral Gables, Florida. It introduces the Biltmore Culinary Academy, a hands-on cooking school taught by the hotel's chefs. Classes have a maximum of 8 students to ensure individual attention. The academy has its own kitchen space equipped with professional appliances. Upcoming programs include classes for children and teens. The document encourages readers to contact the academy or visit the hotel's website for more details.
This document is a food and wine calendar for spring 2010. It includes information about upcoming wine tastings, dinners and interactive cooking events at the Biltmore Hotel featuring champagne and wines from various regions. The calendar also provides details on special events celebrating Cinco de Mayo and an art exhibition by artist Romero Britto along with champagne receptions. A recipe for white chocolate mousse with mango sorbet is also included.
The document provides details about a proposed 25-acre property called Acre in San Jose del Cabo, Mexico. It will include a restaurant and cocktail bar, 12-18 villas, 6-8 treehouses, and a swimming pool. The first phase will include the restaurant and bar, while the second phase will include guest accommodations. The property aims to provide a unique vacation experience through farm-to-table dining and other activities like yoga and fitness programs. Construction of the initial buildings is currently underway.
Sirocco is a fine dining Mediterranean restaurant located at the Intercontinental The LaLiT Goa Resort on Rajbaga beach. It has a central open kitchen, sea views, live music, and dishes made from fresh local ingredients like seafood, chicken, and seasonal vegetables. Miguel Arcanjo at the Taj Exotica on Benaulim beach serves Italian, Moroccan, Spanish, and Provencal cuisine in an old-world atmosphere, with specialties like hummus, tabbouleh, and dolmas. Fig & Olive at the Holiday Inn Resort on Mobor beach has al fresco seating overlooking the pool and serves wood fired pizzas, pastas, seafood pa
Chef Haikal Johari is the Executive Chef at Alma by Juan Amador restaurant in Singapore. He brings Asian influences to the menu, combining flavors from Japan, Thailand and other Asian cuisines with European dishes. The lot offers an 8 course degustation menu and wine pairing for 8 guests, to be hosted by Chef Haikal. The dinner experience includes discussion and interaction with the chef.
This document discusses BYOB (bring your own bottle) restaurants in the Phoenix, Arizona area. It explains that due to licensing requirements, most restaurants cannot allow customers to bring in their own wine unless they have 40 or fewer seats. The document then profiles 9 local restaurants that do allow BYOB, providing their address, contact information, corkage fee policies, and sample menu items. These restaurants range from Italian and European cuisine to Vietnamese, Honduran-Mexican fusion, and gourmet wraps.
Houston certainly has a great combination of classic Texan fare such as steaks, barbecue, and Mexican food, but they also have a huge selection of ethnic places from which to choose. Expect to find great international fare from Vietnam, India, and South and Central America in this international city.
Here's our favorites.
The document describes several different types of beverage businesses including bars focused on specific themes like retro video games (Barcade), Star Trek (Quarks Bar), science (Miracle of Science), and NASA (Outpost Tavern). It also discusses bars that incorporate innovative technology like touchscreen menus (Clo Wine Bar, Mundo Tapas, Robotic Restaurant) or an inflatable structure (Inflatable Irish Pub). Finally, it provides details about several restaurants and their menus, including Smash Wine Bar & Bistro, The Winery Restaurant, and Wanera Wine Bar.
Justin Picard is an experienced executive chef with over 25 years of experience in catering and restaurant management. He is currently the executive chef of Trumpet Vine Catering in Paso Robles, California, where he focuses on custom menus emphasizing seasonal ingredients and unique presentations. Previously, he was the executive chef of two upscale restaurants in Paso Robles and Arroyo Grande that he helped open and became top ranked locally. He has also owned his own catering business and held executive chef positions at restaurants and hotels across the United States and Guam.
Jean Munos is a French bartender who has extensive experience working in bars throughout France and Australia. He is currently the head bartender at Zeta Bar in Sydney. The summary highlights his background of working in nightclubs in France and then moving around the country before relocating to Australia in 2006. It also mentions that he is known for representing Australia in international cocktail competitions and has managed some of Sydney's busiest bars.
This document provides information on six restaurant options for attendees of the HIMSS 2014 conference in Orlando, Florida. The restaurants highlighted include The Ravenous Pig (American gastropub known for house-made sausages and pastas), Kres Chophouse & Lounge (steakhouse with aged steaks and seafood), K's Restaurant (farm-to-table menu changing daily based on local ingredients), Chatham's Place (fine dining with lamb, duck and live piano music), Mediterranean Blue (Greek deli with gyros, souvlaki and baklava), and information on visiting booth 3583 at the conference for an iPod giveaway.
Olivia Dadgar interned from January to May 2016. Her portfolio included pitching story ideas, compiling press clips, conducting research, writing biographies, reformatting recipes, and preparing for events. She organized content under headings like "Roundup Pitches," "Press Clips," and "Event Preparation." The portfolio showcased the variety of tasks she took on in her internship.
Pete Ghione is an experienced Executive Chef currently working at Cancer Cuisine, where he focuses on creating organic, anti-cancer cuisine for cancer patients and survivors. He has 20 years of experience working in high-volume casino kitchens in Las Vegas, most recently as the opening Executive Chef of the Horseshoe Casino Cincinnati. Ghione is passionate about using nutritious, organic ingredients known to fight cancer and encouraging a healthy lifestyle in others.
This document provides information on several food establishments located in downtown Las Vegas that are well suited for fueling adventures in the area. It briefly describes each restaurant or cafe, including their locations, cuisine types, and highlights. The establishments mentioned include eat, Pop Up Pizza, Lotus of Siam, The Beat coffee house, Lola's Cajun cuisine, Oscar's Steakhouse, and Cafe Latte for coffee and gelato.
This document provides recommendations for food destinations around the world, highlighting iconic dishes and recommended restaurants in 8 cities. New Orleans is noted for gumbo and Commander's Palace restaurant. Bologna is famous for tagliatelle Bolognese from Caminetto d'Oro. Boston earned its "Bean Town" nickname from baked beans and lobster rolls can be found at James Hook and Co. Montreal is influenced by French and Irish cuisine like poutine from La Banquise. Brussels is known for waffles, fries, and chocolate with Belgian waffles from Le Funambule Waffles. Buenos Aires is great for meat like steaks from La Brigada. Mexico City offers tacos al pastor at
The ninth annual World Gourmet Festival was held at the Four Seasons Hotel in Bangkok from September 22nd-29th. Seven guest chefs from the US, Russia, and Iceland participated in dinners, cooking classes, and a brunch event. Though two chefs cancelled last minute, the festival was still deemed a success by hotel management. The guest chefs have received honors from food publications and organizations. One evening involved all seven chefs collaborating on a gala dinner to benefit charity. The festival promotes Bangkok as a premier dining destination in Asia.
1. Backgrounder
Jaguar at the Bistro is a fine dining restaurant, located at 110 Main St. in Youngstown, N.Y. The
restaurant combines French cooking techniques with authentic Mexican dishes. It embodies the
tradition and dedication of a family who is passionate about cooking.
Executive chef and owner, Victor Parra Gonzalez and his mother, Olivia Polin, opened Jaguar at the
Bistro in November 2013. The duo bought the restaurant from the previous owner in October 2013
and opened its doors in one short month.
Parra always dreamed of opening his own restaurant. He spent his childhood growing up in
Guerrero, Mexico. He then went on to study French cooking techniques in Montreal. After refining
his techniques, he spent six months travelling around Mexico. While in Mexico, he apprenticed in
humble kitchens, learning to cook authentic Mexican dishes. Seven year later, he decided to make
his dream a reality and opened Jaguar at the Bistro.
When creating the concept for Jaguar at the Bistro, Parra stressed the importance of using the
restaurant as a reminder of his heritage. The restaurant’s namesake stems from the legend of
Acapulco. In the legend, the people of his hometown, Guerrero, were considered the jaguar
warriors. Parra chose to incorporate the legend into the name to serve as a reminder of where he
came from.
Parra puts a great deal of emphasis on creating an affordable fine dining experience while using
high quality ingredients. He orders only premium foods from local suppliers. To ensure that all the
dishes are fresh, he keeps a small quantity of ingredients in the restaurant, frequently receiving fresh
shipments. Jaguar at the Bistro features 16 bottles of local and imported wine.
Once Jaguar at the Bistro is established, Parra plans to open a second location. He does not want to
create a franchise, but instead open different restaurants with different concepts.
2. 110 Main St.
Youngstown, NY 14174
Contact: Sarah Miller
716-560-1554
smille21@oswego.edu
FOR IMMEDIATE RELEASE
Jaguar at the Bistro holds Mother’s Day dinner special
$80 for a French style, five course tasting menu and two glasses of wine
Youngstown, N.Y. (May 1, 2014)- Jaguar at the Bistro, Youngstown’s own fine dining
restaurant that combines French technique and Mexican cuisine, will be hosting a Mother’s Day
dinner special. On Sunday, May 11, the restaurant will be offering a five course, 1980s French
style tasting menu paired with two wine selections. The dinner will cost $80 per person and there
will be two seatings, one at 5 p.m. and the other at 7 p.m.
“We are very excited to showcase our ability to cook classic French cuisine, despite our new
fashions,” said Victor Parra Gonzalez, executive chef and owner of Jaguar at the Bistro. “We
invite local families to bring their mothers and grandmothers to Jaguar at the Bistro for this
unique Mother’s Day dining experience.”
A tasting menu is a meal that consists of sample portions of many different dishes, served in
several courses. There is a set menu, with no substitutions. The night will consist of a
caviar/oyster dish, a mini duo potato soup, a beef entrée, chicken entrée, pork entrée, and two
classic French desserts. The food will be paired with two glasses of wine per person.
3. Parra, originally from Mexico, received his culinary training in Quebec. His personal cooking
style incorporates refined French techniques with authentic Mexican dishes. Each dish is
skillfully crafted, using only the freshest and highest quality ingredients. Parra only uses
reputable local suppliers to order from. He keeps his food inventory small to ensure maximum
quality.
Jaguar at the Bistro, located on 110 Main St., overlooks the Niagara River. The upscale
restaurant has a classic modern theme with a homey atmosphere. The dining hall will be
specially decorated with white linens and French inspired centerpieces for Mother’s Day.
This event is reservation only. Reservations can be made by calling 716-745-7141, via the
Facebook page at www.facebook.com/pages/Jaguar-at-the-
Bistro/167300616801553?sk=photos_stream, or the website at www.bistroattheoldfortinn.com.
The event is sure to fill up quickly and customers are urged to make reservations sooner rather
than later.
Jaguar at the Bistro opened in November 2013. The restaurant combines French cooking
techniques with authentic Mexican dishes to offer customers an affordable dining experience.
Jaguar at the Bistro is the only fine dining restaurant in Youngstown, N.Y. and can be found at
www.bistroattheoldfortinn.com or on Facebook at www.facebook.com/pages/Jaguar-at-the-
Bistro/167300616801553?sk=photos_stream.
###
4. Fact Sheet
Location 110 Main St.
Youngstown, NY 14174
Phone 716-745-7141
Internet www.bistroattheoldfortinn.com
www.facebook.com/pages/Jaguar-at-the Bistro/
167300616801553
Cuisine French and Mexican
Executive Chef/Co-Owner Victor Parra Gonzalez
Co-Owner Olivia Polin
Front of the House Manager Jessica Wright
Hours Tuesday-Thursday 4-9 p.m.
Friday-Saturday 4-10 p.m.
Sunday 4-9 p.m.
Chef’s Style Parra uses both his French culinary training and his
Mexican heritage to create a unique cooking style.
Menu Jaguar at the Bistro’s menu offers authentic Mexican dishes
that incorporate French techniques. Parra uses only the
freshest and highest quality ingredients to create premium
dishes. He rotates the menu often and prides himself on
providing quality dishes for reasonable prices. Jaguar at the
Bistro features 16 bottle selections of local and imported
wine.
5. Prices Appetizers $7-$10
Entrées $14-$24
Desserts $7-$9
Interior Jaguar at the Bistro looks over the Niagara River. It is an
upscale restaurant with classic modern themes and a homey
atmosphere. Each table is decorated with black linens and
floating orchid centerpieces. Customers can enjoy the warm
fireplace on cold nights and piano music on Saturday
nights.
Seating Capacity The dining room holds 101 people, with a private dining
room holding 45 people. The wooden bar seats ten people.
Private Dining Options There is a separate room for catered, private parties.
Reservation Options Reservations are recommended.
Please call 716-745-7141, go to
www.bistroattheoldfortinn.com, or visit Facebook at
www.facebook.com/pages/Jaguar-at-the Bistro/
167300616801553.
Attire Business Casual
Wheelchair Accessible Yes
Credit Cards Visa, MasterCard, Discover, and American Express
Media Contact Sarah Miller
smille21@oswego.edu
716-560-1554
6. Victor Parra Gonzalez
Executive Chef and Owner
Executive chef and owner of Jaguar at the Bistro, Victor Parra
Gonzalez, developed a passion for food at a very young age. From
the time he was a child, he dreamed of opening his own restaurant.
After seven years in the food industry, his dream became a reality
when his mother and him purchased Bistro at the Old Fort Inn in
Youngstown, N.Y. The now popular restaurant, Jaguar at the Bistro,
combines his Mexican heritage and astute French training to create
a fine dining experience unlike the rest.
Before opening his restaurant, he was a loyal member of the Seneca
Niagara Casino located in Niagara Falls, N.Y. During his time at
the casino, he served as a sous chef to the Western Door Steak House and then the Thunder Falls
Buffet. While at the buffet, he oversaw a $7 million re-launch. His duties as sous chef ranged from
scheduling to ordering inventory and training new employees.
During his seven years in the industry, Parra gained a vast amount of cooking experience. Prior to
working at the casino, he was a sous chef at Kunio San located in Mexico City. He also served as a
chef at Ecole Hotelier des Lauren Tides, Hotel Delta Centre Ville, and La Cochera. These positions
helped him to refine his cooking skills and learn the ins and outs of the restaurant industry. Parra also
worked at the Quality Inn Buffalo Airport as a guest service manager and Barton Hill Hotel as a front
desk clerk.
In 2007, Parra graduated with a culinary degree from Ecole Hotelliere de Laurentides, located in
Montreal. Ecole Hotelliere de Laurentides taught him French cooking techniques. He also travelled
around Mexico for six months, apprenticing in humble kitchens, learning authentic Mexican recipes.
He received an additional associate degree in hospitality management in 2010 from Niagara
Community College.
Parra won the 2007 Concurse Releve Hydro Quebec culinary completion in Montreal. He also came in
second place during the 2007 Bourse Therese Duval culinary completion held in Quebec.
Parra is fluent in English, French, Quebecoise, and Spanish. He currently resides in Niagara Falls, N.Y.
7. Story of Jaguar at the Bisro
Jaguar is a restaurant that embodies the tradition and
dedication of a family that is passionate about cooking.
At jaguar we seek to bring the best of Mexican food with
A refined French approach that can assist our guests to dive into the
rich and beautiful culture that comes from Mexico.
Executive Chef/Co-Owner
Victor Parra Gonzalez
Co-Owner
Olivia Polin
Appetizers
GUACAMOLE SERVED TABLE SIDE $8
A creamy and refreshing blend of diced avocado with diced tomatoes, minced onions,
fresh cilantro and lime juice seasoned with sea salt
SEAFOOD CEVICHE $10
Marinated selection of the freshest seafood, in a citrus tomato sauce that includes minced tomatoes,
minced onions, green olives, minced jalapeno peppers and freshly chopped cilantro
QUESADILLA $9
Chef inspired seasonal quesadilla stuffed with the finest Mexican ingredients
CHICKEN TAMAL $7
Corn husked steamed tamal filled with chicken braised in mole sauce, adorned with sautéed corn
brunoise of red onions and sliced jalapeno peppers
Soups
TORTILLA SOUP $7
Traditional mild juagillo pepper in a steamy tomato broth, served with crumbled queso fresco,
perfectly fried tortilla strips, diced tomatoes and Mexican greens with a quenelle of crema fresca
CORN ESQUITE $8
Slowly simmered corn topped with citrus aioli, dried crumbled cotija cheese and chicken leg confit
AZTEC CONSOME $8
Traditional white consome finished with hominy, diced onions and slow braised pork
Entrées
CHICKEN WITH MOLE SAUCE $15
Braised chicken thigh smothered with a mild classic chocolate and pepper sauce
Served with a puree of sweet potatoes
TILAPIA AL JAGUAR $17
Pan seared tilapia covered in an almond and white cheese sauce torched table side and
topped with pickled red onions and sliced almonds
NEW YORK STRIP WITH MEXICAN CHUTNEY $20
Flawlessly grilled 12 oz NY Strip steak with a mild chutney of heirloom tomatoes and shallots
SHRIMP PUERTO MARQUES $ 18
3 tiger shrimp served over a bed of diced Mexican fruits and perfumed with corn husk smoke
PORK SHANK WITH TOMATILLO SAUCE $ 24
Oven braised pork shank served with a refreshing tomatillo sauce over a succulent Idaho potato purée
Desserts
TEQUILA FLAN $8
CHOCOLATE AND CHURROS $9
ARROZ CON LECHE $7
ATOLE DE CALABAZA $7