Monday, February 8, 2010

Monday Feb 8 , 2010

Joel Fisher - "Wine Guru"
Joel M. Fisher, PhD is the wine columnist for the Culinary Connection of the Chefs de Cuisine Association of California. He was a Contributing Editor of
wine.jpgPatterson's Beverage Journal. From 1999 to 2006 he was a wine instructor for the Culinary Arts Department of the Art Institute of California-Los Angeles and is a founding partner of the educational Wine Vine and Dine, which conducts programs throughout Southern California. Sommelier for the Escoffier Association of Southern California, Joel is also a member of Patterson Magazine's tasting panel. Dr. Fisher is a member of the Society of Wine Educators, The Circle of Wine Writers (UK) and was awarded a Wine Enthusiast Media Scholarship for 2005 at the Culinary Institute of America. He is the author of the Wine Work Book now in its 6th edition.

Richard Reddington // Executive Chef - REDD  Napa Valley
Opened in November 2005 in Yountville, in the heart of the Napa Valley, Redd is the first venture from acclaimed Northern California chef Richard Reddington, formerly of Masa's and Jardiniere in San Francisco, and Auberge du Soleil in Napa Valley. Reddington offers an updated interpretation of wine country cuisine with influences from Asia, Europe, and Mexico in a relaxed yet elegant environment. Redd reflects the passions of a serious chef who, after spending 15 years in some of the best kitchens in the United States and Europe, has found the perfect balance of serious food and unpretentious environment. Chef Reddington says, ve created the type of restaurant that I like to spend time at'an inviting place that serves
reddington_richard_c.jpgcreative food and thoughtfully chosen wines in an elegant, contemporary space.  Richard Reddington's passion for food and wine was sparked by his travels throughout Europe as a young adult and fueled by his experiences working in some of the world's best kitchens. As Executive Chef at Redd, Yountville's highly anticipated new restaurant, he offers a contemporary interpretation of Wine Country cuisine, one that references his own classic French training and incorporates a variety of ethnic influences, reflecting his 15-year epicurean journey. Reddington's culinary training had an untraditional beginning. After graduating from college with a degree in business and traveling around Europe, he realized that his dream was not to enter the business world, but to do what he loved most  " cooking   and decided that practical training was the way to go. He began his career working for Roland Passot at San Francisco's renowned La Folie in 1990, later moving to Postrio before heading east to David Burke's Park Avenue Caf  in New York City. A stint at Rubicon in San Francisco was followed by a French sojourn at the Michelin three-star Arpege and Le Moulin de Mougins with Roger Verg , a prelude to working with Daniel Boulud at Restaurant Daniel in New York. Returning to California, he helped open Spago Beverly Hills as Sous Chef, before joining Chapeau in San Francisco.

Nathan Davis Dir Food and Bev Westin Maui Resort & Spa
Drawing from Maui's abundant natural bounty and multi-cultural heritage, our restaurants offer a variety of distinctive menus featuring the freshest
 ... ) Westin Maui Resort & Spalocal ingredients. From traditional island favorites to gourmet delights, you'll enjoy a diverse range of flavors served in dramatic venues - including oceanfront settings perfect for catching a brilliant Maui sunset.  Kids eat free! An extra special value that allows the whole family to enjoy our "Flavors of Hawaii". A child, age 5 and under, may eat free at 'OnO Bar & Grill at our breakfast buffet only, when they are accompanied by at least one adult who purchases an entree selection or buffet (1 child free/1 paying adult.) Kids ages 6 to 12 may eat for 50% off the adult price at the breakfast buffet. For lunch and dinner our kamali'i menus for kids 6 to 12 have selected offerings our regular 'OnO menus at 50% off for a child size portion at 'OnO Bar & Grill only.
Denny's Chief Executive Officer (CEO) Nelson Marchioli
DENNY'S Feeds AMERICA FOR FREE AGAIN THIS YEAR! FREE GRAND SLAM BREAKFASTS for EVERYONE in AMERICA At EVERY DENNY'S! 
FREE GRAND SLAM BREAKFASTS for EVERYONE in denny's-logo dennys,logoAMERICA  At EVERY DENNY'S on Tuesday, February 9th!  SUPER BOWL INSTANT REPLAY:

Denny's, Who Led the Nation When It Fed the Nation, Will Offer America Another Free Grand Slam Breakfast in Its SUPER BOWL Ad for the Second Straight Year!  Due to the customer feedback and tremendous success of last year's free Grand Slam breakfast giveaway, to the entire nation, Denny's has chosen to do an instant replay and hit yet another homerun with a new commercial in this year's Super Bowl XLIV game promoting its free giveaway again on Tuesday, February 9th across the United States!  The comments from customers last year were touching and so heartfelt; and with the continued state of the economy, Denny's is opening its restaurants to anyone who is hungry for a Grand Slam. No one will be turned away as Denny's plans to continue its kindness to customers throughout the year with other promotions to be announced.

 

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