veroristorante.com

thicosmeticsblog.blogspot.com

Thi Comestics: July 2010

http://thicosmeticsblog.blogspot.com/2010_07_01_archive.html

Friday, July 16, 2010. Bryant Street Open House Event: July 31st. Food and Drinks provided by Vero. Promotion: 20% off all products and appointments booked on the event day for same day services or future services. July 31, 2010. Noon - 4 pm. Palo Alto, CA 94301. Will be offering $39 tanning if you book at the event for same day or future appts. Plus a 20% off selected bikinis and accessories. Will also be offering a 20% off discount on products and services booked that day. Come check it out! 1 pm - 4 pm.

thicosmeticsblog.blogspot.com

Thi Comestics: Bryant Street Open House Event: July 31st

http://thicosmeticsblog.blogspot.com/2010/07/bryant-street-open-house-event-july.html

Friday, July 16, 2010. Bryant Street Open House Event: July 31st. Food and Drinks provided by Vero. Promotion: 20% off all products and appointments booked on the event day for same day services or future services. July 31, 2010. Noon - 4 pm. Palo Alto, CA 94301. Will be offering $39 tanning if you book at the event for same day or future appts. Plus a 20% off selected bikinis and accessories. Will also be offering a 20% off discount on products and services booked that day. Come check it out! 1 pm - 4 pm.

hilarystyle.me

Bay Area Adventures – HilaryStyle

https://hilarystyle.me/category/travel/united-states/california/bay-area-adventures

Travel, Fashion and Fun! The Ocean Is Calling…. April 5, 2016. March 31, 2016. The Bay Area has so many beautiful places to explore it can be hard to decide, ocean, forest, wine country, the city, and all of them are within an hours drive of one another, but for our family it’s really no contest The ocean is calling. They have both indoor and outdoor seating and a take away window as well. We’ve met many interesting people over the years while sharing one of the sunny yellow picnic tables outside at Barbs.

chefcgg.blogspot.com

Wearing the Chef's Hat: Roasted Artichokes

http://chefcgg.blogspot.com/2009/07/roasted-artichokes.html

Wearing the Chef's Hat. Tuesday, July 28, 2009. These Artichokes are great as a condiment for pasta, or as a vegetable to serve with Lamb or fish. Start with 4lbs of small loose baby artichokes (the fresher the better). Clean the artichokes by tearing off the tough outer leaves. In other words clean them until the tender inner yellow leaves are showing. When the artichokes are all cleaned, cut off the stem and the tops (about 1inch). July 29, 2009 at 12:18 AM. Subscribe to: Post Comments (Atom).

chefcgg.blogspot.com

Wearing the Chef's Hat: Amatriciana

http://chefcgg.blogspot.com/2009/05/amatriciana.html

Wearing the Chef's Hat. Thursday, May 21, 2009. Amatriciana is a southern Italian condiment from Rome, so I asked Bruno why he was making this in a northern Italian restaurant. He said he loved this sauce on pasta and used it a lot in his restaurant. I then asked him how he made his, and he went into great detail explaining the sauce to me. Well I liked his so much that it has become the recipe I now use. Subscribe to: Post Comments (Atom). Palo Alto, CA, United States. View my complete profile.

chefcgg.blogspot.com

Wearing the Chef's Hat: June 2009

http://chefcgg.blogspot.com/2009_06_01_archive.html

Wearing the Chef's Hat. Tuesday, June 9, 2009. There’s a new restaurant that I’m looking forward to trying. The menu looks interesting; the chef is good; I’m thinking this could be fun. Unfortunately I make the mistake of mentioning the restaurant to a friend, who proceeds to tell me he “Yelped” the place, and guess what? Seems the Yelpers have given the restaurant more bad reviews than good ones. Ok I say, who gives a crap about Yelp, I'm going and making my own opinion. Who writes these reviews anyways?

chefcgg.blogspot.com

Wearing the Chef's Hat: Fusion Confusion

http://chefcgg.blogspot.com/2009/08/fusion-confusion.html

Wearing the Chef's Hat. Wednesday, August 12, 2009. Ha, not in my lifetime. We will never experience shark fin minestrone, and it’s probably a good thing too. For Italian cuisine has its own demons to slay. 20 years ago Italian food in this country was being explored in a very exciting way, regional dishes were being introduced and restaurants were opening that only focused on a particular region’s dishes. WHAT THE HECK HAPPENED? Did I mention putting chicken with pasta? 8221; People, for Caesar’s ...

chefcgg.blogspot.com

Wearing the Chef's Hat: May 2009

http://chefcgg.blogspot.com/2009_05_01_archive.html

Wearing the Chef's Hat. Thursday, May 21, 2009. Amatriciana is a southern Italian condiment from Rome, so I asked Bruno why he was making this in a northern Italian restaurant. He said he loved this sauce on pasta and used it a lot in his restaurant. I then asked him how he made his, and he went into great detail explaining the sauce to me. Well I liked his so much that it has become the recipe I now use. Wednesday, May 13, 2009. What's a Restaurant to do? Wednesday, May 6, 2009. View my complete profile.

chefcgg.blogspot.com

Wearing the Chef's Hat: North Carolina blues

http://chefcgg.blogspot.com/2009/07/north-carolina-blues.html

Wearing the Chef's Hat. Saturday, July 18, 2009. Yep those kinds of Italian restaurants, all of them trying to be their own version of the OG (by the way they have one of those there). Hmmm let it go I say to myself. Do what you always preach, go local and eat what the area is famous for. But just what is NC famous for food wise? I ask and am told it’s the BBQ: Eastern North Carolina BBQ. I like BBQ, but what is eastern NC BBQ, and where do I get it? Hold on, what’s up with that? View my complete profile.