chef

Chef Shota’s Oxtail With Spring Onions Recipe With Photo

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Just five days after the grand opening of the soon-to-be karaage hotspot of Seattle, COVID-19 forced Chef Shota Nakajima to close the doors of his new restaurant, Taku. This would be a challenging feat for any chef or restaurateur to overcome, but fortunately for Chef Shota, culinary excellence is in his blood. “Both my grandfathers on both sides worked in the restaurant industry in Japan,” he told POPSUGAR. “I’ve been working in restaurants since high school.”

As the son of a pastry-chef mother and a restaurant-mogul father, Chef Shota grew up in kitchens across Seattle and Japan — and not just any kitchens. His father’s family own the Michelin-star restaurant Hyotei in Kyoto, Japan, and Chef Shota is keen on continuing that legacy while trailblazing his own. At only 18 years old, he moved back to Japan from Seattle to formally train in Japanese cuisine, and he’s been unstoppable ever

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Ramadan goes Italian: Palestinian chef brings twist to original recipes

During Ramadan, Muslims the world over pray, reflect and get together with their families, in addition to fasting from sunrise to sunset.
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But abstaining from food during the holiday, which begins on April 13 and is slated to end on May 12, can at times be quite daunting, especially during the longer and hotter days. For this reason, many of the hallmark dishes that are eaten during Ramadan are quite filling and nutritious, including qatayef, a sweet dumpling that is commonly served during the holiday. Muslims commonly enjoy a few pieces of the delectable dessert following their fast-breaking meal, known as iftar.
Palestinian chef Fidaa Abu Hamdiya has taken the traditional holiday dish and given it a creative Italian twist.
Born in Hebron in 1982, Abu Hamdiya pursued her culinary and gastronomic studies at the University of Padua in Italy.
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Minimize Food Waste In Your Kitchen This Earth Day With Tips, Recipes From Chef Kathy Gunst

For a lot of people, recycling has become second nature. Separating glass bottles, plastic take-out containers and cardboard from the rest of your trash is something you probably do without thinking about it. But when it comes to food waste, it’s a different story.

“In the United States, over one-third of all available food goes uneaten through loss or waste. When food is tossed aside, so too are opportunities for improved food security, economic growth, and environmental prosperity,” according to the Department of Agriculture.

How often do you come home from the supermarket or the farmers market and throw out the leafy green tops of beets, carrots or leeks? When you open your refrigerator and discover bits of vegetables, herbs and leftover meat or poultry, what happens? If you’re like most people, that stuff ends up in the trash or the compost bin.

Earth Day is a good time to

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Food Network chef sets social media ablaze with ‘disgusting’ ‘popcorn salad’ recipe: ‘I can’t unsee this’

GlobeNewswire

SeaSpine Prices Public Offering of Common Stock

CARLSBAD, Calif., April 15, 2021 (GLOBE NEWSWIRE) — SeaSpine Holdings Corporation (NASDAQ: SPNE) (“SeaSpine” or the “Company”), a global medical technology company focused on surgical solutions for the treatment of spinal disorders, today announced the pricing of its previously announced underwritten public offering of 4,500,000 shares of its common stock at a public offering price of $19.50 per share. The gross proceeds to SeaSpine, before deducting the underwriting discounts and commissions and estimated offering expenses, are expected to be approximately $87.8 million. The offering is expected to close on or about April 20, 2021, subject to customary closing conditions. Piper Sandler & Co., Canaccord Genuity LLC and Stifel are acting as joint book-running managers, Truist Securities, Inc. is acting as lead manager and BTIG, LLC, Cantor Fitzgerald & Co. and Ladenburg Thalmann & Co. Inc. are acting as co-managers for the offering.

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