Sentence examples for culinary salon from inspiring English sources
The New Yorker, May 1 , 1989P. 28 Talk Story about the Second Annual Garden State Culinary Salon held at the Asbury Park Convention Hall.
"How y'all doin' tonight?" called Sarah Simmons, the founder of City Grit, which originated as a private dinner club and has evolved into a reservations-only "culinary salon" in Nolita.
— Eric Asimov Serious Eats: A conversation with Sarah Simmons of City Grit on the economic and other realities of hosting a culinary salon: "It's not a Pollyanna world," she said.
By Shauna Lyon "How y'all doin' tonight?" called Sarah Simmons, the founder of City Grit, which originated as a private dinner club and has evolved into a reservations-only "culinary salon" in Nolita.
Now there is an Off Broadway option: City Grit, a self-described culinary salon that functions as a kind of permanent pop-up, giving both unknown and established chefs the opportunity to drum up attention in the media and the food world.
It's no wonder elite salon, culinary, medical and pet grooming professionals rely on the business for its excellence in service.
Visit to the annual Salon of Culinary Art at the National Hotel Exposition, a trade affair held at the Coliseum.
The annual Salon of Culinary Art, organized by the Societe Culinaire Philanthropique, will be held in conjunction with a large hotel and restaurant exposition starting Sunday at the Jacob Javits Convention Center, at 34th Street and 11th Avenue.
On the day that Joseph Trombetti, the executive chef at the Plaza for nineteen years, was awarded the Grand Prize of the Salon of Culinary Art, the writer had dinner, in the Plaza's Oak Room, with the old curmudgeon.
Chez Trombetti is what some call this restaurant because its proprietor is Joseph Trombetti, the Plaza's executive chef, an imposing man of 46, who is the winner of the Grand Prize of the Salon of Culinary Art, which is the Silver Medal of the French Government.
(Cianciolo's first big art project turned a gallery into a tea salon, with a debt to the culinary Conceptualists Gordon Matta-Clark and Rirkrit Tiravanija).
