| Gourmet shop hires specialty chef
The Purple Gourmet in Tulare announced it has hired Francisco Cuevas as a specialty chef. Cuevas, originally from Hanford, has worked for the Tachi Palace Hotel and Casino, Vons and most recently at Max's Artisan Breads in Fresno. The Purple Gourmet features homemade meals and specialty breads. It is located at 1687 Hillman St. in Tulare. .
Felciano, Testa, Kudisch, Etc. Set for Cabaret Gourmet
The Play Company will hold its fourth annual "Cabaret Gourmet" gala on Monday, April 16 at The Angel Orensanz Foundation. A theatrical celebration of food, glorious food, "Cabaret Gourmet" is a tribute to the shared "food-for-the-soul" spirit of the culinary and theater arts. The event will feature delicacies from New York Citys top chefs and restaurants, distinctive wines and specialty cocktails, silent and live auctions, and performances by stars of stage and screen. Throughout the evening, enjoy savory and sweet samplings, festive cocktails and classic wines. The participating chefs / restaurants are: Chef Michael Ayoub / Cronkite Pizzeria and Wine Bar, Chef David DeCarlo / Angus McIndoe, Marian Golea / Acasa, Chef Alex Guarnaschelli / Butter, Chef Michael Hu / Hana Pastries, Chef Jehangir Mehta / Graffiti Food and Wine, Chef Nancy Olson / Gramercy Tavern, and Chef Cedric Tovar / Peacock Alley.
Pizza chains eye slice of each other's pie
Canada's pizza industry is bracing for a pie fight, as two of the country's largest players expand into each other's turf.Pizza Pizza Ltd., Canada's largest takeout and delivery chain, is planning to expand into Western Canada. And Panago Pizza Inc., the largest player in the West, opens its first restaurant today in Pizza Pizza's Toronto stronghold. .
The flavors of home
And why not? Jim and Marie Mills' north Bismarck house is filled with the delectable fragrances of baking - a buttery, caramel, cinnamon bouquet. There's always a lot of baking going on there, as Marie Mills, doing business as Marie Ann's Gourmet Kitchen, rolls out treats for her customers. .
Jeepers Peepers: Easter is a candyland for local businesses
WEST BEND - Marshmallow Peeps: The Easter-time staples name itself may send shivers down the backbones of sensitive, blurry eyed parents this time of year, many recalling the sleepless nights and hyper behavior of youngsters gorging on what is - in essence - a mass of undiluted sugar. But area businesses may see dollar signs in the puffy, creature-shaped marshmallows. "Its kind of a holiday thing," said Chris Jung, owner of the Candy Tree in Kewaskum. "I think everybody associates it with Easter." With consumers this year planning to spend an average of $135.07 on Easter-related purchases, according the National Retail Federation - $18.53 alone on candy - Jung said many consumers are flocking to high-end chocolates and specialty candies during the Easter season.
San Leandro company saves the planet one cup at a time Family ...
Jon Rogers displays a package of Santa Barbara coffee beans which are grown in a Roger Family Co. owned farm in Panama and are part of the Organic Coffee Co. line of organically grown beans. Rogers is the owner and founder of the Rogers Family Co. that runs a roastery in San Leandro. (Suzanna Mitchell/The Daily Review) .
PBS chef/author to visit Ohio
Once you've met Joanne Weir, you won't forget her. She won the very first IACP Julia Child Cooking Teacher Award as well as a James Beard Award for her writing. An author of six cookbooks as well as an extensive series for Williams-Sonoma, Weir is a skillful culinary technician with a love for Mediterranean flavors. She's also the effervescent host of public television series such as "Weir Cooking in Wine Country" and the recent 26-part PBS series "Joanne Weir's Cooking Class." She'll make three appearances in Ohio this month. Culinary Vegetable Institute: Weir's closest Cleveland-area stop will be a special fund-raising session 11:30 a.m.-1:30 p.m. Saturday, April 28, at CVI in Milan. Guests will savor a tasting of some of her most luscious dishes, such as Shellfish Fritters With Salsa Verde and Wild Mushroom and Gorgonzola Crostini.
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