Thank you for the feature, Newsday! Below is the review found in the Fine Dining section, written by Peter M. Gianotti. By PETER M. GIANOTTI “It’s a new day at Le Soir. The French restaurant was devastated by fire last summer on the morning before Bastille Day. The kitchen reopened in February, on François Truffaut’s... Read More
The Kwik Shoppe Drive-In, located in Shoemakersville, Pennsylvania, has been a staple of the area for generations. It had been a Carvel franchise ice cream shop for many years in the 50s and 60s, a place where kids, teenagers, and families could stop for a soda or a banana split on hot summer nights. In... Read More
Chef Whitney is the Executive Chef of the prestigious 5Church Restaurant, located in downtown Charlotte, North Carolina. 5Church has just celebrated 7 years of success, with a locally sourced Modern American cuisine and an eclectic dining experience. (1) Where were you born/raised? Reidsville, NC (2) How long have you been a chef? 13 years (3)... Read More
Thank you for the featured membership spotlight, U.S. Poultry! From U.S. Poultry’s website: The U.S. Poultry & Egg Association is the world’s largest and most active poultry organization. We represent the entire industry as an “All Feather” association. Membership includes producers and processors of broilers, turkeys, ducks, eggs, and breeding stock, as well as... Read More
Executive Chef/Food and Beverage Director, Justin Hunt, brings a wealth of culinary successes to the Mills House Wyndham Grand. An outstanding career has come full circle after growing up on Long Island, attending the College of Charleston and The Art Institute of Charleston, and now at the Mills House. His journey has included successes in... Read More
Ex. Chef & Sen. Dir. of Culinary at Ocean Reef Club, Philippe Reynaud tells us what it takes to be a great chef and why JJS ducks are a must-have on his menu.