food

Fairmont Pittsburgh Attracts Jean-Paul Lourdes to Lead New Restaurant Concept

Fairmont Pittsburgh announced its  soon-to-be revealed restaurant concept, which will replace Habitat and open in late September.

Jean-Paul Lourdes, executive chef and newest member to the Fairmont Pittsburgh team will lead the restaurant.

“We are very excited to welcome Jean-Paul. His background is immensely impressive and we are fortunate to have his talent to lead the culinary direction of our new restaurant,” says Matthew Sterne, general manager.

Summer in Chicago Heats up With ROOF on theWit

theWit will return this summer for the second year with its summer season that has redefined travel.

During three marquee weekend Friday and Saturday nights, ROOF on theWit will host an exclusive immersion event including cuisine, cocktails and entertainment.

Oink and Moo Food Truck Wins No. 2 in The Daily Meal’s 101 Best Food Trucks in America 2017

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Oink and Moo, a food truck that has operated in New Jersey since 2012, is making big news! The truck is known throughout NJ towns like Hoboken and Asbury Park, but after expanding to Philadelphia, it won a Vendy award for Rookie of the Year. Now, The Daily Meal has rated Oink and Moo the No. 2 best food truck in the United States. The food is straight up BBQ—beef brisket or pulled pork sliders, chili, tacos, quesadillas, and ribs.

Chef Michael Mina to Open First Restaurant in Nashille

Turnberry Associates has announced the JW Marriott Nashville will welcome Michelin Star Chef Michael Mina to Tennessee.

The new restaurant, Bourbon Steak, is set to open in 2018 with 533 rooms. It will offer guests a modern American steakhouse and timeless dining experience.

D’Amico Catering Announces the Opening of Bushel & Peck Café

D'Amico Catering has officially opened Bushel & Peck, the Mill City Museum's new cafe. 

An approachble lunch menu, new weekend brunch, and wine and beer options round out the menu. Later this spring, the cafe will fill with fully updated décor; a food truck also is in the works.

Two Chefs to Advance to International Copper Skillet Competition

Four chefs representing the United States and Canada from IACC-member properties recently competed in the IACC Americas Chapter Cook-Off at the Chase Center on the Riverfront in Wilmingon, Del. There was also a Junior Chef category in which IACC conference venue chefs under the age of 26 competed.

The chefs were given basic pantry items and a mystery basket of proteins with 30 minutes to prepare and present their dishes to judges from the local area.

Tony’s Catering Partners with Occasions

Occasions Catering in Englewood, Colo., announced that they will be taking over Tony’s Catering full-service catering operations. Tony’s Catering in Denver, a division of Tony’s Meats & Market, will continue to offer limited-service catering to its clients as well as pick-up and drop-off.

Whet Your Appetite for These Mouth-Watering Menus

Hello readers,

Get ready to eat (and drink) your heart out with these tempting new menus from two of Illinois’ popular hotels. First, Le Méridien Chicago – Oakbrook Center now offers uniquely themed break menus, all inspired by local touchstones. For your next meeting or event you can choose from:

Illinois Farm Table: Local crops are the focus with fresh ingredients, such as kale carrots and beets used to make smoothies, juices and pastries. Chalkboard signs and straw accents round out the theme.

Meet Richard Blankenship

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

 Richard Blankenship was recently hired as the executive chef for Omni Frisco Hotel in Frisco, Texas.

1. What are you looking forward to in your new role as executive chef at Omni Frisco Hotel?

2017 U.S. Pastry Competition Finalists Announced

A select group of talented pastry chefs will compete for Pastry Chef of the Year at Paris Gourmet’s U.S. Pastry Competition held during the International Restaurant & Foodservice show of New York. The event will be held on March 5 at the Jacob Javits Convention Center.

The competition’s theme this year is Modern Masters Come to Chocolate. The chefs have three hours to arrange their exhibit and are only allowed one assistant. The judges will all be board members of the Societe Culinaire Philanthropique, one of the world’s oldest chef associations.

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