Chef Jose Garces is being featured this week, and is one of America’s premier chef/entrepreneurs. He is a member of the elite “Iron Chef” club with a culinary empire of seven restaurants in the Philadelphia area: Amanda, Tinto, Distrito, Chifa, Village Whiskey, Garces Trading Company, and JG Domestic. A native of Ecuador, Chef Garces blends his [...]
The New England Culinary Institute’s flagship restaurant, NECI on Main was awarded a top spot on OpenTable, rubbing elbows with 8 Boston restaurants and another from Newport, RI. OpenTable.com has diners use their experience at a restaurant to rate it online, and to leave comments and feedback. One happy NECI on Main diner said, “Be [...]
Editor’s note – This is the third installment of Stepping Up To The Plate, a Media and Communications guided study project. As with our public restaurants, constructive feedback is welcome and encouraged so that our students can best learn by living it. Check in weekly in the coming months for new posts from student blogger Matt. What Are [...]
There’s a man by the name of Daniel Klien who started producing (with his better half Mirra) documentary webisodes about “adventurous and sustainable eating”, mostly in Minnesota, in the winter of 2010. 52 Perennial Plate webisodes were produced in that first year. Now they have taken the show on the road across the United States. [...]
New England Culinary Institute’s Executive Chef Tom Bivins will be in the Boston metro area bringing NECI’s unique fare to Smolak Farms in North Andover, Massachusetts on Wednesday, August 10 at 7:30 p.m. The event will raise money for the NECI Scholarship Fund and is part of their weekly Whim Dinner Series featuring a new [...]
Developing and sustaining a seasonal menu is a simple task in the summer months, but can be a far more daunting task at the height of the shoulder seasons and winter months. It’s often difficult to manage guest expectation throughout those shoulder months and equally difficult to be continuously creative with the same six ingredients, [...]
