Lutèce opened in 1961, at 249 E. 50th Street, at Second Avenue — opened by founder André Surmain, who brought the 29-year-old ...
Customers returned again and again for his impeccable French dishes at a restaurant that one food critic said “set the gold ...
Max Buckner is the regional sales manager for Ayrloom, a Lafayette-based cannabis company whose products are in dispensaries statewide. He may be behind a table at the Niagara Falls Culinary Institute ...
The James Beard Foundation named two chefs with West Virginia ties among 2025 semifinalist nominees for James Beard Awards, a ...
Timber, which held a soft opening in early January, replaces Aromi – an Italian restaurant that closed in late 2024 following ...
A Jackson chef joins two Biloxi chefs and an Ocean Springs restaurant as semi-finalists in the prestigious 2025 James Beard ...
The six-year-old nonprofit technical school has been finding success — and a new source of revenue — by leaning into ...
Cobble Hill chef Andy Schumacher is a Best Chef Midwest semifinalist. Simon's, an Italian restaurant in Des Moines, is named ...
In three decades behind the stove, the Alsatian chef promoted fresh ingredients and good wine ...
The Marine Hotel Association (MHA) teamed up with the Culinary Institute of America (CIA) to deliver a scholarship program to ...
Italian scientists have drawn from thermodynamic principles to prevent a famous pasta from turning into a gooey mess.
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