Latest Grant Achatz Stories

2014-04-17 12:29:14

CENTENNIAL, Colo., April 17, 2014 /PRNewswire/ -- AccuBar, a leader in beverage management systems, and the Culinary Institute of America are pleased to partner to bring AccuBar's iWineLists technology to another of the institute's restaurants. American Bounty, a unique farm-to-table restaurant on the CIA campus in Hyde Park, NY, will display its first-class list of primarily American wines on iPad tablets running the iWineLists technology. With iWineLists, American Bounty diners...

2011-04-14 16:51:00

CHICAGO, April 14, 2011 /PRNewswire/ -- From Sable Kitchen & Bar's root-beer-glazed braised bison short-rib sliders to Davanti Enoteca's baked focaccia filled with melty Crescenza cheese, Chicago magazine's dining experts devoured dishes throughout the city to deliver this year's best new restaurants list. The May issue of Chicago magazine features 22 great places to eat right now, from Top Chef winner Stephanie Izard's Girl & the Goat to Cumin, named a Bib Gourmand restaurant...

2010-05-03 20:13:00

NEW YORK, May 3 /PRNewswire/ -- Winners were announced this evening, Monday, May 3, 2010, at the annual 2010 James Beard Foundation Awards, the nation's most prestigious recognition program honoring professionals in the food and beverage industries. During a ceremony hosted by Lidia Bastianich, Alton Brown and Wolfgang Puck at Lincoln Center's Avery Fisher Hall, awards in the Restaurant and Chef and the Design and Graphics categories were presented, as well as a number of special...

2009-01-19 14:41:00

MENDOCINO COAST, Calif., Jan. 19 /PRNewswire/ -- Richard Blais, chef star on the fourth season of Bravo's Top Chef, will be cooking up remarkable culinary pleasure at stylish Stevenswood Spa Resort, situated along the Northern California, Mendocino Coast, 2 1/2 hours north of San Francisco. On February 7th & 8th, Blais will prepare a mutli-course dinner with foods abundant in the Mendocino Wine Country, and a number of those Blais introduced on the number one food show on cable...

2008-10-01 09:00:19

NEW YORK, Oct. 1 /PRNewswire/ -- There are travelers, armchair travelers, and now even flavor travelers, thanks to Epicurious.com's new online video series, "Around the World in 80 Dishes." Recapture the tastes of your favorite vacation or take your palate on a world tour, while learning about the traditional cuisine of different regions and countries. Accompanied by world-renowned chefs from The Culinary Institute of America (CIA) in Hyde Park, New York, as instructors, Epicurious.com's...

Word of the Day
  • A goblin in English folklore, often appearing in the shape of a large dog and believed to portend imminent death or misfortune.
  • A ghost, wraith, hobgoblin, elf, or spirit.
The origin of 'barghest' is not known, but it may be from perhaps burh-ghest, town-ghost, or German Berg-geist (mountain spirit) or Bär-geist (bear-spirit).