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Pamela Parseghian

Pamela’s Recent activity

Cultivate locavore fans with farm-fresh dinners
Cultivate locavore fans with farm-fresh dinners
Jan 26, 2009
The beet greens were an hour out of the field, says Christopher Albrecht, executive chef of Eno Terra Restaurant in Kingston, N.J., discussing a “farm-to-table” dinner he hosted in a farmer’s field last...
Panera to promo new coffees with giveaway
Jan 23, 2009
RICHMOND HEIGHTS Mo. Panera Bread said it would showcase its expanded morning offerings next Wednesday by handing out free cups of its new coffee blends and samples of its grilled breakfast sandwiches and new...
Menu makers’ main squeeze
Menu makers’ main squeeze
Jan 12, 2009
Steve Hester, Chick-fil-A’s director of purchasing, receives weekly price sheets for lemons because the price of the fruit may sour quickly depending on forces of nature. He procures more than half a million cases of...
On the Cutting Edge Favorite 5 Food Finds: Thomas John
On the Cutting Edge Favorite 5 Food Finds: Thomas John
Nov 24, 2008
Tahini and wasabi are easily acquired in quantities large enough to be included in Au Bon Pain’s dishes, but the chain’s executive chef, Thomas John, still can’t find one ingredient in the state and volume he desires...
On the Menu: Restaurant Guy Savoy
On the Menu: Restaurant Guy Savoy
Nov 10, 2008
The best-selling appetizer at Restaurant Guy Savoy in Las Vegas is a $68 artichoke and black truffle soup. And that’s not the most expensive starter. Hamachi carpaccio, with golden osetra caviar...
Afruit ripe for innovation
Afruit ripe for innovation
Sep 01, 2008
No longer just a staple in Mexican restaurants, the avocado has found a starring role on menus throughout the country as chefs look beyond guacamole to find new ways to showcase the fruit’s rich taste and silky...
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