| Chef Peter's Chronicles |
Food Sites
Artisanalcheese
101 Cookbooks
Broken Arrow Ranch
Buckhead Beef
California Raisins
Certified Angus Beef
Epicurius
Foley Fish
German Food
Italian Food
Marbled Salmon
Mozzarella
Niman Ranch
Producehunter
Spanish Oliveoil
KidZ Kitchen Camp
Whole Foods Market
Wisconsin Dairy
Artisanalcheese
101 Cookbooks
Broken Arrow Ranch
Buckhead Beef
California Raisins
Certified Angus Beef
Epicurius
Foley Fish
German Food
Italian Food
Marbled Salmon
Mozzarella
Niman Ranch
Producehunter
Spanish Oliveoil
KidZ Kitchen Camp
Whole Foods Market
Wisconsin Dairy
Chef Peter - Who?
Biography
My Flickr
My Blog
Technorati
Contact the Chef
Biography
My Flickr
My Blog
Technorati
Contact the Chef
Edible Blogs
Afullbelly
Cheese Underground
Cheese Nathalie
Chez Pim
Chocolateandzucchini
EatingAsia
NRN Foodservice
Northwest Essentials
Obsessionwithfood
Phnomenon
RealThai
Rojo
Shewhoeats
Spiceblog
Stickyrice
Afullbelly
Cheese Underground
Cheese Nathalie
Chez Pim
Chocolateandzucchini
EatingAsia
NRN Foodservice
Northwest Essentials
Obsessionwithfood
Phnomenon
RealThai
Rojo
Shewhoeats
Spiceblog
Stickyrice
Archives
2007 May
April
March
February
January
2006 December
November
October
September
August
July
2005 ACF Christmas
The Chicago Theatre
Mexico City
2004 The Grand Ole Opry
Tuscany and Piemont
2003 James Beard House
2007 May
April
March
February
January
2006 December
November
October
September
August
July
2005 ACF Christmas
The Chicago Theatre
Mexico City
2004 The Grand Ole Opry
Tuscany and Piemont
2003 James Beard House
| Edition 2.4 |
On my book shelf
Amuse- Bouche
Aquavit
Bouchon
Canon Ranch Cooks
Craft
Culinary Artistry
Cheese Making
Food in History
Good to Great
Nobu
Refined American Cuisine
Southern Table
Superbaby Food
Tastes from Texas
The French Laundry
The Perfectionist
The Professional Chef
The World of Caviar
...more.
Amuse- Bouche
Aquavit
Bouchon
Canon Ranch Cooks
Craft
Culinary Artistry
Cheese Making
Food in History
Good to Great
Nobu
Refined American Cuisine
Southern Table
Superbaby Food
Tastes from Texas
The French Laundry
The Perfectionist
The Professional Chef
The World of Caviar
...more.
Resources - All About
Beer
Coffee
Chefs Collaborative
eHotelier
Foodnetwork
Gourmania
Global Chefs
Kosher
Mezcal
Monterey Bay Aquarium
Porthole
Beer
Coffee
Chefs Collaborative
eHotelier
Foodnetwork
Gourmania
Global Chefs
Kosher
Mezcal
Monterey Bay Aquarium
Porthole
| The Buffet is constantly upgrading it's offerings. Stay tuned for more. |
| June 2007 |
| PBC Culinary Academy goes into it's second quarter and expands the curriculum to twelve classes; targeting the entry level culinarians to coach them further them in their career here at the casino. |
Check this out.
Chopt
Cuba Libre
Canon Ranch Spa
Chopt
Cuba Libre
Canon Ranch Spa
Dream Dance in the Top 30 again
Badia’s rep adds spice to Black Truffle Dinner
It's promoted as a "black truffle dinner,""but the June 14
culinary event at Dream Dance, the luxury restaurant at
Potawatomi Bingo Casino, should be hyped for its special guest
instead.
That's because Emanuela Stucchi-Prinetti, a representative of
the respected Tuscan winery Badia a Coltibuono, will be there
talking about the wines being served as accompaniment to the
five-course meal built around the smoky dark tuber found in
Italy, France and Spain. Stucchi-Prinetti is the great-great-
granddaughter of Guido Giuntini, who bought the Chianti zone
vineyards in 1846. Before that, monks had been there making
wine for more than a few centuries (since 1050, in fact).
"A dinner featuring the black truffle is a rare treat for our
guests," said Dream Dance General Manager Nathaniel Bauer in
a statement. "When you couple that with one-of-a-kind
selections from Badia a Coltibuono, our guests will truly
experience a night to remember." More at....
Badia’s rep adds spice to Black Truffle Dinner
It's promoted as a "black truffle dinner,""but the June 14
culinary event at Dream Dance, the luxury restaurant at
Potawatomi Bingo Casino, should be hyped for its special guest
instead.
That's because Emanuela Stucchi-Prinetti, a representative of
the respected Tuscan winery Badia a Coltibuono, will be there
talking about the wines being served as accompaniment to the
five-course meal built around the smoky dark tuber found in
Italy, France and Spain. Stucchi-Prinetti is the great-great-
granddaughter of Guido Giuntini, who bought the Chianti zone
vineyards in 1846. Before that, monks had been there making
wine for more than a few centuries (since 1050, in fact).
"A dinner featuring the black truffle is a rare treat for our
guests," said Dream Dance General Manager Nathaniel Bauer in
a statement. "When you couple that with one-of-a-kind
selections from Badia a Coltibuono, our guests will truly
experience a night to remember." More at....
Bridge Connector opens from 16th. St. Viaduct to the new
parking structure at PBC.
parking structure at PBC.
