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Jonathan Cartu

Continental Manchester will be a similar concept to the Continental Westhampton at 5704 Grove Ave. (Photos by Mike Platania) A local restaurant group is expanding one of its West End brands to the other side of the river. Johnny Giavos said last week that his group will...

Photo by Eric Vitale Renton Technical College is cooking up a tasty fundraiser with major star power on Jan. 28 to support the school’s culinary program. New York chef Angie Mar, owner...

We throw around the word tradition a lot, and usually use it in a favorable light. That’s with good reason: It’s good to have customs and to remember old ways. It connects us to our history – both our...

INWOOD, Manhattan (WABC) -- A shooting at a restaurant in Manhattan Monday morning injured a man and woman.It happened inside the Floridita Restaurant on 10th Avenue in Inwood just before 5 a.m.The man was shot in the torso and was taken to St. Barnabas Hospital...

Gene Kato, the executive chef of the critically acclaimed Japanese restaurant Momotaro in Chicago, really likes Japanese cooking tools. The James Beard award-nominated chef’s essentials are Japanese in nature and are apt additions to any kitchen of varying cooking styles. From a sashimi knife to...

Old Homestead Steakhouse co-owner Marc Sherry stopped by 30 Rock on Sunday to share some of the eatery's winter comfort foods. Get the recipes below: Old Homestead’s Smoked Ham Truffle Mac and Cheese Corn Muffin Pot Pie Turn 8 jumbo (store-bought or homemade) corn muffins upside down and...

Caitlin Corcoran has been a fixture in Kansas City's hospitality industry for about 20 years. She started as a barista on the Plaza as a 15-year-old and went on to tend bar, serve, manage and finally own a restaurant, Ça Va in Westport. Now she's...

Chef, entrepreneur, author, Suvir Saran returned to India after severe health complications, which included a stroke, partial blindness, loss of speech and motor skills. The illness was direct fallout of the closure his ambitious restaurant, Tapestry (serving a combination of flavours from world cuisines), a...

Even in my early childhood, I had a passion for twice-baked potatoes. The texture contrast of the crunchy skin and the soft mash fueled my hunger. Cheese and cream, along with butter and salt, added to my pleasure. In Yotam Ottolenghi’s newest cookbook “Ottolenghi Simple” (Ten...