Da Campo Osteria, in the Il Lugano Hotel in Fort Lauderdale, Florida, featuring views of the intracoastal waterway.BlueZoo, a restaurant at the Walt Disney World Dolphin Hotel in Orlando, Florida.Todd English, an alternative restaurant aboard the luxury RMS Queen Mary 2, and MS Queen Victoria.Bonfire, a steakhouse in Boston and New York.
The Beast by Todd English, at Area15 in Las Vegas, Nevada. Figs won the "Hot Concept" award from Nation's Restaurant News magazine. Figs offers authentic Neapolitan-style pizzas with very thin crusts, served on inverted sheet pans, as well as salads and pastas. Figs įigs is the name of two pizzerias in the Boston area, one in the Beacon Hill neighborhood and another in Charlestown. In 2021, Olives opened in Virgin Hotels Las Vegas. The remaining Olives are the Atlantis Resort on Paradise Island in Nassau, Bahamas and the Ritz-Carlton Canal (hotel and resort) in Abu Dhabi. In February 2013, Olives opened in Mexico City. Ī second Olives was opened in 2001 at W New York - Union Square in Union Square, New York City, but was closed in 2015. In June 2013, the Charlestown Olives closed for good. In May 2012, the Charlestown Olives reopened. This was the third time the Charlestown eatery was closed due to fire damage since 2001. In May 2010, Olives was closed due to damage done by a grease fire. In October 1998, Olives opened in the Bellagio hotel in Las Vegas It closed in 2019. The Health Department has cited Olives for sanitation discrepancies and animal waste hazards. Olives is known for two signature desserts – a molten chocolate cake and a vanilla bean soufflé – which must be ordered with the main meal. The restaurant was named Best New Restaurant by Boston magazine and has been honored as Best Food and Top Table by Gourmet magazine. The food is "rustic Mediterranean," with a strong influence from Italian cuisine. The restaurant's name is a tribute to his then-wife, Olivia. Restaurants Olives Įnglish's first restaurant, Olives, opened in the Charlestown neighborhood of Boston in April 1989. He was engaged to Erica Wang in 2009, but the wedding was called off. Personal life Įnglish has been married once to Olivia Disch English, his classmate at the Culinary Institute of America, but they divorced the couple has three children. He returned to the United States at age 25 and served as the executive chef of the Italian restaurant Michela's in Cambridge, Massachusetts for three years before opening the original Olives restaurant in 1989. He worked under Jean-Jacques Rachou at New York's La Cote Basque, and then moved to Italy to work at several restaurants there. He matriculated at Guilford College in North Carolina on a baseball scholarship but quit and entered the Culinary Institute of America in 1978 and graduated in 1982. Early life and career Įnglish was born in Amarillo, Texas, grew up in Sandy Springs, Georgia and later Branford, Connecticut. 
Todd English also works as lead chef for Delta Air Lines (US).
His life and career received a chapter in Super Chef by Juliette Rossant, who had written previously about English for the Forbes Celebrity 100 list. In 2005 he was a judge on the PBS show Cooking Under Fire.
#Amy traverso wikipedia tv#
He hosted the TV cooking show, Food Trip with Todd English, on PBS. Those extra bits of flour and oats will absorb and thicken the apples’ juices as they cook, giving you a filling that’s silky, not watery.William Todd English (born August 29, 1960) is an American celebrity chef, restaurateur, author, and television personality, based in Boston, Massachusetts. Whatever type of crisp you make, always stop mixing the topping when it’s just beginning to hold together but still shaggy, with some dry bits remaining. (It’s also easy to make with gluten-free flour substitutes). My grandma’s apple crisp was adapted from a recipe in the November 1945 issue of Country Gentleman, and its topping has a texture that’s like a cross between a biscuit and a sugar cookie. Scented with cinnamon, enriched with butter - what’s not to love? But there are other kinds of apple crisp to explore too. The classic oat-topped apple crisp is a wonderful thing. It’s the perfect combination of textures! Tip 4: There’s more to apple crisp than oats I do, however, like to throw a couple of tender McIntosh, Empire, or Macoun apples into my crisps, both for their flavor and because they create a nice sauce in which the firmer slices are suspended. Firmer apples - such as Pink Lady, Northern Spy, Baldwin, Jazz, Honeycrisp, Granny Smith, Golden Delicious, and Rome - are the better picks. While this makes them perfect for applesauce, it’s not ideal for apple crisp. McIntosh apples are absolutely delicious, but when exposed to heat they break down in mere minutes.
0 kommentar(er)
