EATER
OCTOBER 17, 2023
Plating has always been a consideration since the restaurant opened in 2003, but beginning around 2016, whimsical trompe l’oeil desserts became a regular part of the menu: toast that looks like a crab, fruit leather that looks like a beetle, all showing off the pastry chefs’ technical skills and mastery over their tools.
EATER
SEPTEMBER 6, 2022
This is Holland’s third cookbook; she published her first, New Soul Cooking , in 2003. Not long after the start of the new millennium, she followed California’s clarion call to Berkeley, where she began to fuse her training and influences as the head chef of a restaurant called Le Theatre. I am contributing and this is my story.
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Modern Restaurant Management
FEBRUARY 10, 2020
Launched in 2003 by The Monday Campaigns in association with the Center for a Livable Future at the Johns Hopkins Bloomberg School of Public Health, Meatless Monday promotes a simple message: one day a week, cut out meat for personal health and the health of the planet. Meatless Monday.
The Wine Knitter
MARCH 7, 2022
After graduating in 2003 with a degree in Viticulture and Oenology, she began her journey as a winemaker, starting with Stellekaya winery. So, influenced by her grandmother, who was her “guiding light,” Ntsiki took the initiative and established Aslina Wines in 2016, naming it in honor of her grandmother.
Perfect Daily Grind
MAY 11, 2022
The term third wave coffee is believed to have been coined by Timothy Castle in 2000, but it started to become far more widespread after Trish Rothgeb used it in a 2003 newsletter for the Roasters Guild. It emerged in the early 2000s, largely influenced by Scandinavian coffee culture. Sustainability, traceability & transparency.
Restaurant Clicks
DECEMBER 8, 2021
Chef Michael Cimarusti uses sustainable ingredients from both local areas and international ports. Open since 2003, Park’s BBQ, is a hip spot for delicious Korean BBQ. In 1989, Off Vine began serving California-style foods traditionally with specific regional influences. Providence. Park’s BBQ.
EATER
JULY 6, 2022
Because of the pervasive influence of the Rockefeller family and Stone Barns in the relatively small world of sustainable agriculture, a number of people who spoke for this story did not wish to be identified. The farm is run by Jack Algiere, who was hired as the center’s first employee in 2003.
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