04 Feb 2013 04:58 am

The Top Chef judge and Top Chef Masters alum brings his seafood prowess to Portland with Ken Norris of ‘Catch of the Year’ Pearl restaurant

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Riffle NW, a catch-inspired seafood restaurant known for its quality cuisine and ambitious cocktail program is teaming with legendary Las Vegas seafood chef Rick Moonen for a pop up dinner in Portland on February 28th “I am really excited to be partnering with fellow former New Yorker Chef Ken Norris, and cooking alongside him for our upcoming dinner at Riffle NW,” said Chef and cookbook author Moonen. “Ken and I have a lot in common and not only share a passion for fresh, sustainable seafood, but also aim to glorify the protein by treating it with respect and altering it as little as possible, letting the natural beauty of the dish shine through.”

The fit is natural enough as Norris continues to push for changes in the way fish is sourced and caught not only in the Pacific Northwest, but everywhere - something that garnered Riffle NW ‘Catch of the Year’ from Portland Monthly. As for Moonen, the former Top Chef Masters contestant and Top Chef judge has garnered accolades for himself and his restaurant, Rick Moonen’s rm seafood at Mandalay Bay Resort and Casino, since 2005. In 2008, Moonen published Fish without a Doubt a practical, hands-on guide to buying, preparing and cooking a wide variety of seafood.

This incredibly unique dinner at Riffle NW will feature six courses - three dishes from each chef in an alternating manner - a dessert, plus a chowder amuse from each chef, because what’s a Rick Moonen dinner without his signature dish?

As Riffle NW is known for its ambitious cocktail program under bar manager Brandon Josie, a 50-dollar ‘Drinks’ pairing is optional for the meal. The imbibing menu will have both a couple of Josie’s concoctions as well as a few wines. It’s a playful way to pair drinks with the ambitious food that will include lobster burrata, a Thai papaya salad with seared scallops, oysters and a branzino from Chef Moonen that will delight Riffle NW regulars used to Norris’s take, among other items.

Norris too is excited for Moonen’s arrival, as it’s another way to focus on how seafood is caught, cared for and consumed.

“My personal goal is to make Portland known as a seafood town, using all of the incredible resources around us, so that we are on par with Seattle and San Francisco,” he said.  “Rick Moonen is a longtime, high-profile, devoted advocate for sustainable fisheries. We want this dinner to draw attention to our shared missions for fisheries and their environments, but most importantly, it will be a couple of days of fun.”

To book your seat, contact Riffle NW at 503-984-8978 or email them at info@rifflenw.com. Cost for the dinner: $95.


08 Oct 2012 03:41 am

Online retailer delivers pure, all-natural, sustainably farmed fresh foods, grown to exacting standards, direct from family farms to table - with no warehousing.

Fresh food can now be enjoyed mere hours after harvest!

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Organic, all-natural, pure farm-fresh artisanal foods are now available to be shipped directly from independently run family farms, without warehousing. America’s Farmstand, an online retailer dedicated to providing a direct link between family farms and consumers, now offers unprecedented access to produce, dairy, meats and other fresh foods and beverages.

Featured products include the award-winning Coach Farm goat cheese, Pearson Peach Farm fresh Georgia peaches, Balakian Farm Pink Oxheart organic blended heirloom tomatoes, Stonington Seafood Harvesters Bomster scallops, New England Provisions Maine lobsters, Engelbert Farms organic New York strip steak, Noank Aquaculture Cooperative Mystic oysters, Divine Brine’s Devilish spicy dill pickles, Victoria’s Kitchen Almond Water, Pearson’s southern praline pecans, Arndt’s homemade fudge, The Grain Exchange homemade gluten-free blueberry muffin mix and Zoe’s Premium Canine Gourmet, among scores of other farm-fresh foods.

“I was raised in the country and had the pleasure of jogging past and interacting with farmstands every morning growing up. After moving to the big city, I was increasingly struck by how much was lost when food goes from a farm into the big, industrial food system,” notes Todd Greenfield, Founder and President of America’s Farmstand.

“I found myself asking farmers, ‘What if?’ What if there were a way to get your vegetables, fruits, cheeses, organic meats and other fresh foods directly to the people who want them, rather than having them lose freshness traveling to-and sitting in-warehouses for days before being transported to supermarkets?”

America’s Farmstand is committed to creating a new and transparent system for locally grown food production, responsible farming and growing practices as well as, ultimately, promoting healthy, nutritious foods as the bedrock of a balanced diet. America’s Farmstand creates a one-to-one connection between consumers and its network of small, family-run farms vetted by 30 criterion including growing methods, sustainability practices, biodiversity, fair treatment of workers and absence of chemical inputs. The company partners only with farmers who are committed to preserving the integrity of their land, water and soil resources.

“We see a world in which consumers reconnect with a land that is free of toxins and environmental degradation. We hope to do our part in elevating the understanding of where food comes from and how it is grown,” Greenfield adds.

America’s Farmstand currently offers fresh, organic and fair-trade vegetables, fruits, cheeses, organic meats, seafood, nuts, honey, grapeseed oil, pickles, chocolate & candy, sauces & condiments, tea, baked goods and gluten-free options as well as sustainable greenery, beauty & bath products and ultra-premium dog food.

The company sources its fresh foods from independent farmers including Maple Lane Farms, Stonington Seafood Harvesters, Ekonk Hill Turkey Farm, Wood Homestead Maple Syrup, The Noank Aquaculture Cooperative, New England Provisions, Coach Farm, L&E Farms, J.R. Liggett’s, Pearson Farm, Big John Leyden’s Tree Farm, Engelbert Farms, Braga Organic Farms, Twin County, Mixon Fruit Farms and Balakian Farms. All of the family farms are committed to environmentally conscious, sustainable growing methods.


10 Sep 2012 03:46 am

For the first time ever Jeni’s Splendid Ice Creams will be bringing their “Street Treats Truck” to the streets of New York City.  Jeni’s first started scooping from the truck at Meatopia on Sat/Sept 8, and then they will hit the city streets, handing out free scoops in front of several of their retail partners in Manhattan and Brooklyn through Sat/Sept 15. The truck will offer four Jeni’s Splendid Ice Creams summertime flavors: Sweet Corn & Black RaspberriesRoasted Strawberry ButtermilkSalty Caramel and Lemon & Blueberries Frozen Yogurt.

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For real time updates on Jeni’s Street Treats Truck, check blog.jenis.com/nyc.

Saturday/Sept 8

5:00pm - 9:00pm

Meatopia Randall’s Island

Monday/Sept 10

12:30pm - 2:30pm
Dean & Deluca 1150 Madison Avenue, Manhattan

6:00pm - 8:00pm
Grace’s Manhattan 1237 3rd Avenue, Manhattan

Tuesday/Sept 11

12:20pm - 2:30pm

Dean & Deluca 560 Broadway, Manhattan

Wednesday/Sept 12

12:30pm - 2:30pm
Foragers Chelsea 300 West 22nd Street, Manhattan

6:00pm - 8:00pm

Valley Shepard Creamery 211 7th Avenue, Brooklyn

Thursday/Sept 13

12:30pm - 2:30pm
Forager’s 56 Adams Street, Brooklyn

6:00pm - 8:00pm
Green Grape 753 Fulton Street, Brooklyn

Friday/Sept 14

12:30pm - 2:30pm
Brooklyn Fare 200 Schermerhorn Street, Brooklyn
6:00pm - 8:00pm
Stinky Brooklyn 215 Smith Street, Brooklyn

Saturday/Sept 15

12:30pm - 2:30pm
Gourmet Fresh 437 Court Street, Brooklyn


20 Aug 2012 03:37 am

The new adventures menu at California Pizza Kitchen (CPK) is inspired by global cuisine with a healthy twist. CPK is looking to take customers on an adventure with ingredients that may be unfamiliar to some with items like Quinoa, Chimichurri sauce.

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The new menu will launch nationwide on August 27.

  • Quinoa + Arugula Salad- Our super-grain salad with asparagus, sun-dried tomatoes, red onion, toasted pine nuts and feta tossed in housemade champagne vinaigrette. (Cal. 610)

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  • Fire-Roasted Chile Relleno- Spicy poblano stuffed with chicken, cheese, corn & black bean salsa, wild mushrooms, spinach, and eggplant. Topped with housemade avocado salsa verde and cilantro. (Cal. 380)

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  • Shrimp Scampi Zucchini Fettuccine- Sautéed with lemon, garlic, and white wine tossed with zucchini ribbons, fettuccine, parsley, and Parmesan. (Cal. 550)

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  • Grilled Chicken Chimichurri- Marinated grilled chicken breast with pan-roasted vegetables and our housemade Argentinian inspired chimichurri sauce. (Cal. 550)

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  • Cedar Plank Salmon & Corn Succotash- Roasted on a cedar plank in our hearth oven with smoked paprika and lime. Served with white corn and spinach succotash topped with feta. (Cal. 640)

Additionally, CPK is launching a new wine on August 27th and will serve it only for the month of September, Dreaming Tree (Dave Matthews new wine label), Crush.


13 Aug 2012 05:10 am

Beneath its trademark ice cream sundae topiary, Serendipity 3 at Caesars Palace recently transformed its decorative floral and fauna into the Las Vegas Strip’s first seasonal garden, spicing up its dishes and reducing its impacts on the environment.

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Photo Credit: Scott Roeben

From savory herbs to flavorful veggies and exciting spices, the edible garden has allowed Executive Chef Michael Wolf to incorporate homegrown produce into world-famous Serendipity 3 dishes. The garden currently features sunflowers, cherry tomatoes, globe artichokes, roma tomatoes, Japanese eggplant, bell peppers (yellow, red, green), rosemary, basil, cilantro, curly parsley, chives, mint, shallots, dill, marjoram, oregano, tarragon, savory, hyssop, anise, coriander and garlic. Select dishes on the menu use ingredients directly from the garden including the heirloom tomato salad (tomatoes and basil), the New York Steak of Mind (rosemary) and the margherita pizza (basil). In addition, several of the restaurant’s cocktails contain ingredients from the garden such as the cucumber basil gin rickey and the madras mojito.

“Our seasonal edible garden allows us to help the environment while improving the quality and freshness of our food,” said Wolf, executive chef and general manager of Serendipity 3. “Guests enjoy seeing where the ingredients are grown, especially since a wide variety of our menu items benefit from the herbs.”

Serendipity is one of New York City’s most beloved eateries with more than 50 years of history.  The Las Vegas location offers a one-of-a-kind dining experience, adjacent to the iconic fountains of Caesars Palace and the bright lights of the Las Vegas Strip. The restaurant serves over-the-top desserts and sweets that are perfect for the ultimate indulgence in addition to a variety of savory creations that makes the whimsical restaurant a haven of comfort food. Serendipity 3 is open Sunday through Thursday 8 a.m. to 11 p.m. and Friday and Saturday 8 a.m. to midnight. For reservations please call 702.731.7373.

“Caesars Entertainment is committed to reducing our business impacts on the environment,” said Gwen Migita, vice president of sustainability and community affairs for Caesars Entertainment. “The Serendipity 3 garden is one of many sustainable practices implemented at Caesars Palace and our resorts worldwide through our CodeGreen environmental strategy.”

Other responsible green practices on Caesars Palace’s grounds include planting drought-resistant plants across the resort, removing 30,000 square feet of landscaping to reduce water usage and sorting all trash for recyclables and assets. CodeGreen seeks to make both positive environmental and social impacts while reducing water, energy, waste consumption and carbon at each of its more than 50 properties worldwide. By enabling efforts through thousands of employees and by partnering with venues like Serendipity, Caesars Entertainment is increasing sustainability education and serving as catalyst for environmental change starting with the Las Vegas Strip.


06 Aug 2012 05:25 am

You Won’t Believe It’s Not Dairy!

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Healthy baked goods that would satisfy any gourmand emerge from a need for delicious and nutritious treats.

Gourmet patisserie Vegan Divas will open its first standalone café on the Upper East Side of Manhattan this August. Already known for its healthy take on baked goods and desserts, the brand, helmed by founder Fernanda Capobianco, will now provide health-conscious options out of its very own bricks-and-mortar shop to neighborhood residents, foodies and passersby with a sweet tooth.  The new Vegan Divas property will feature a 450-square-foot café and 1,000-square-foot kitchen on premise.

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Vegan Divas will serve an entire line of desserts and pastries that are vegan, no-cholesterol, low-calorie, kosher and made from organic ingredients. The café will offer a selection of cookies, muffins, cereal, gluten-free chocolate mousse, macaroons, carrot cake, and Vegan Divas signatures such as its Spelt Chocolate Brownies, Decadent Chocolate Layered Cake, Detox Trail Mix and the Time Out New York award-winning baked doughnuts. Vegan Divas bakery will also offer savory items, such as quiche and sandwiches as well as catering options and special-occasion bespoke cakes and gift tins. All goods are prepared fresh daily on premise.

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“It has been my dream to create pastries with the quality, taste and presentation similar to those offered by the finest gourmet bakeries - but as vegan baked goods,” Capobianco says.

Cholesterol and lactose-free, all offerings are devoid of animal products (including dairy, butter, cream, or eggs) - but rich in fiber and protein. By replacing animal products with healthier ingredients, such as maple syrup and cold-pressed coconut oil, the treats are equally (if not more) delicious and palatable for all.

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The café will also offer fresh juice blends and Brazilian coffee and teas, as well as re-useable mason jars to avoid the waste product associated with paper and plastic cups.

The flagship Vegan Divas bakery and café is located at 1437 First Avenue (at 75th Street) on the Upper East Side of Manhattan. Vegan Divas will continue to be available online and at retail in New York City and Hamptons stores including Butterfield Market, Citarella, FC Chocolate Bar at the Plaza Hotel, Health Nuts, Garden of Eden and Whole Foods Market. More information can be found at www.vegandivasnyc.com or by calling the café at (212) 734-0820.


09 Jul 2012 06:05 am

Event will feature complimentary tastes of Bristol Bay Salmon prepared a variety of ways

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WHAT:

Rick Moonen, Chef/Owner of Rick Moonen’s rm seafood at Mandalay Bay, will appear live on HDNet’s hit show Dan Rather Reports.  A viewing party is being held inside the bar at Rick Moonen’s rm seafood downstairs and will feature complimentary passed hors d’oeuvres showcasing a variety of preparations of Bristol Bay salmon. The program will focus on Bristol Bay Alaska as it relates to the preservation of one of the world’s most pristine sources for sustainable salmon.  Chef Moonen is dedicated to saving Bristol Bay (www.savebristolbay.org) and is hoping to bring national awareness to the subject.

Watch this compelling video dedicated to saving Bristol Bay that Chef Moonen helped create: http://www.youtube.com/watch?v=pBsjvYu4qnc

“In order to provide my guests with the best dining experience possible, I need high-quality ingredients, like wild Bristol Bay salmon,” said Rick Moonen, a leading advocate of sustainable seafood. “Our nation’s food industry cannot afford to lose the world’s largest sockeye supply to a hard metal mine of unimaginable size and scale. We need to protect our last sustainable seafood sources while we can.”

WHEN:

July 10, 2012 - the event starts promptly at 5pm PST

WHERE:

Rick Moonen’s rm seafood, located inside The Shoppes at Mandalay Place, Las Vegas.

If you can’t make it check your local listings for HDNet’s Dan Rather Reports.


25 Jun 2012 09:20 am

It has been said that what’s happening in the life of a chef is often reflected by what appears on his/her menu.  This certainly rings true for Chef Kim Canteenwalla, executive chef and managing partner at Society Café at Encore Las Vegas.

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Lighter and healthier options are suddenly appearing on his evolving menu previously celebrated for its decadent re-imagined American classics cooked up with a modern and elegant flair.  Sinful signature dishes, like the mac n’ cheese “bites” with a truffle dipping sauce, helped Society Café Encore get named one of Esquire magazine’s “Best New Restaurants, 2009.”

Canteenwalla’s recent shift towards offering lighter items was triggered by bad eating habits and his body telling him it was time to make a change.

It’s no secret that chefs and restaurateurs put in long and rigorous hours.  Constantly tasting dishes to make sure they’re right, grabbing meals late and gravitating to the more fattening comfort food items is a common and unhealthy food trap that many chefs can fall in.  That’s exactly what happened with Canteenwalla and he packed on some pounds.

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Feeling sluggish and bloated, one night Canteenwalla watched the film “Fat, Sick and Nearly Dead,” a documentary by Australian film maker Joe Cross. Overweight and suffering from a debilitating autoimmune disease, Cross swapped out junk food for freshly extracted juices for 60 days in a mission to regain his health.

Canteenwalla had an awakening.  Seeing this film marked his turning point towards a new way eating and living.

 

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He pulled out a never used juicer hidden away in his house, and began juicing. He lost 18 pounds within 10 days (today, he is down 30 pounds). He introduced his juices to his staff and his managers, who raved about the flavor profiles, the energizing affect, and subsequent weight loss.  It was inevitable that the juices would find their way onto the Society Café Encore menu, and a few months ago that’s exactly what happened.

“Liquid Life” was introduced to the menu.  The Society Garden and The Green Monster were quickly embraced by customers and a third juice, called “Dirty” Vegan Water, has just been added.  The three are now available as a flight, aptly nicknamed the “Stop Light Flight” for their respective red, yellow-ish, and green colors.

“I have never felt healthier and more energized in my life,” said Canteenwalla.

 

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With a new mindset, Canteenwalla has since rolled out additional lighter and healthier options, including: caramelized seared scallops with pea puree, micro fennel, bacon & pistachio gremolata; black garlic prawns with young artichokes, ratatouille, charred tomato vinaigrette; the “Skinny” salad comprised of poached rock shrimp, Napa cabbage, arugula, radish, rice cracker, miso and yuzu dressing; and lime& cilantro lumpcrab salad with charred corn, jicama, hearts of palm, avocado & tomatillo salsa, among others; and a lobster fried rice side dish that is a far cry from the inherently oily versions frequently served at Chinese restaurants.

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Fortifying the more health-minded items now available at Society Café Encore is the incredibly high-quality produce Canteenwalla buys for the restaurant. He has forged a relationship with Kerry Clasby, the “Intuitive Forager,” who combs farms up and down California hunting for the perfect produce which she brings to a Las Vegas farmer’s market every Thursday and Friday. (She helped him come up with the “Dirty” Vegan Water juice recipe.)

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Canteenwalla has become an outspoken champion of Clasby’s throughout the Las Vegas culinary community.

“Thanks to Kerry, the quality of produce available to us in Las Vegas is unprecedented,” said Canteenwalla. “At Society Café we are simply preparing the most remarkable vegetables and fruits you have ever tasted.”

Like all the restaurants at the Wynn Las Vegas resort, Society Café Encore has a vegan menu dedicated to dishes free of meat, dairy and other animal products. Some of the lighter selections include: the Society Vegan Tasting with red & white quinoa salad, grilled artichoke, king trumpet mushrooms & roasted beets; shaved raw vegetable salad featuring carrots, asparagus, fennel, zucchini, beets, cucumber, fine herbs, lemon vinaigrette; and a creamless corn soup.

Canteenwalla promises to not abandon the classics that have put Society Café on the map.

“People still come back for the mac n’ cheese bites and ‘lollipop’ chicken wings, but we’ve expanded our horizons,” said Canteenwalla. “We’re offering a little more something for everyone and our customers are reacting warmly. At the end of the day, that’s what matters most.”

Open for breakfast, lunch, dinner and late-night bites, Society Café Encore is open Sunday through Thursday from 7 a.m. to 11 p.m. and Friday and Saturday from 7 a.m. to 1 a.m.  For reservations, call (702) 248-3463.


14 May 2012 04:21 am

Author Jeni Britton Bauer Wins Media Award in the Cookbooks: Baking and Desserts Category

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“Jeni’s Splendid Ice Creams at Home” (Artisan, 2011) has received a James Beard Foundation media award in the “Cookbooks: Baking and Dessert” category. Established in 1990, The James Beard Media Awards are the country’s most coveted honor for journalists, broadcast media and authors writing about food and the culinary arts. The cookbook is written by founder of Jeni’s Splendid Ice Creams, Jeni Britton Bauer. This is her and the company’s first James Beard Award.

“I like to say we make slow ice cream, and we wrote this book slowly, too” said Britton Bauer during her acceptance speech. “It takes time to source the best ingredients and develop new flavors, so we wanted to take it slow and make sure this book featured only the best techniques and recipes we could create.” This philosophy is the centerpiece of her Columbus, Ohio-based company, which uses grass-fed, local milk and cream, Ohio produce and handcrafted spirits, essential oils and single-origin chocolate and takes months to develop ice creams that truly resonate with American and world cultures.

With “Jeni’s Splendid Ice Creams at Home,” a New York Times and Wall Street Journal bestseller, Britton Bauer sought to redefine the process of at-home ice cream making. Her book instructs home cooks to produce creamy, scoop-shop quality ice cream with over 100 recipes, paired with stories about the company’s fruitful relationships with the farmers whose ingredients help make her ice cream so popular.

The 2012 winners were announced at the Media & Book Awards dinner on Friday, May 4, in New York City at Gotham Hall.  The awards were hosted by two James Beard Award Winners: Food Network Iron Chef and co-host of ABC’s The Chew, Michael Symon and CBS news correspondent Martha Teichner.

Jeni’s Splendid Ice Creams was also voted “Best Ice Cream” by “The Munchies: People’s Choice Food Awards,” which were announced on General Mills’ Tablespoon.com the morning of Friday, May 4. “Bizarre Foods” host Andrew Zimmern was part of the panel of experts that nominated Jeni to be among the contenders, who were then voted on by thousands of people for the top spots across twenty categories.


23 Apr 2012 03:43 am

Fishtail by David Burke has an upcoming Honig Winery dinner on Monday, April 30th. There will be food, drink and prizes!

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Located in the heart of Napa Valley, Honig Winery runs on solar energy and is dedicated exclusively to Sauvignon Blanc and Cabernet Sauvignon. President Michael Honig will be on hand to pour glasses of both varietals as they’re paired with David Burke’s four-course menu, featuring parmesan crusted scallop with spring peas, morels and mustard vinaigrette and lemon custard creme brulee with strawberry-rhubarb compote and balsamic ice cream.

At the end of the night, three guests will win a bottle of Honig wine to take home.

The dinner begins at 6:30pm and is $110/person (excluding tax & gratuity). To make a reservation, call the restaurant at 212.754.1300 or email info@davidburke.com.

Fishtail
135 E. 62nd Street (Park-Lexington)�
212.754.1300 / www.fishtaildb.com
*  *  *
Honig Winery Dinner
Passed hors d’oeuvres
Honig Sauvignon Blanc 2011, Napa Valley, CA

First Course
Hamachi crudo with citrus, purple basil
Honig Sauvignon Blanc 2010, Rutherford, CA

Second Course
Parmesan crusted scallop with spring peas, morels, mustard vinaigrette
Honig Cabernet Sauvignon 2009, Napa Valley, CA

Third Course
Braised short rib with lobster-saffron risotto, asparagus, ramps�
Honig Cabernet Sauvignon, Bartolucci Vineyard 2007, St. Helena, CA

Dessert
Lemon custard creme brulee with strawberry-rhubarb compote, balsamic ice cream
Honig Late Harvest Sauvignon Blanc 2008, Rutherford, CA


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Travels In Taste is a website devoted to gourmet food. We want to provide you, the diner, with the most comprehensive and objective information on the Web about the world's most talked-about dining experiences so that you can make your informed decisions.
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