Restaurant Clicks

NOVEMBER 24, 2021

2003 Western Ave Suite C, Seattle, WA 98121 Phone: 206-539-2200 Visit Website. The eatery focuses on sustainable seafood using local ingredients harvested from the Pacific Coast. The restaurant works with local farmers and fishers to cultivate a sustainable menu. Make a Reservation. Aerlume Seattle.

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EATER

SEPTEMBER 6, 2022

This is Holland’s third cookbook; she published her first, New Soul Cooking , in 2003. I achieved my life goal, but then it just wasn’t sustainable in this economy.”. Holland’s choice of makers reflects her own attitudes about sustainability and cooking with fresh ingredients. I am contributing and this is my story.

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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. Aslina Sauvignon Blanc 2021 The grapes for this 100% Sauvignon blanc are sourced from the Stellenbosch region of South Africa and sustainably farmed.

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EATER

JANUARY 10, 2022

I enrolled in a study back in 2003 that was being done at my college on women with eating disorders, and I remember hearing things like “if you’re eating too little, you’re going to binge” or “diets don’t work” — ideas that I now embrace and convey to my clients — and just thinking “f**k that b t.” People have to be ready to hear that.

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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.

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The Food Corridor

MAY 10, 2021

The incubator and kitchen work hand-in-hand to provide the physical space as well as the support network for these enterprising chefs to build a sustainable income. The project received $67,592 in USDA funding to see if a farm-to-school program could help to build a self-sustaining food community around the local school’s canteen.

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Restaurant Clicks

NOVEMBER 21, 2021

Chef Scoot Cooper created a tasting and a prix fixe menu highlighting seasonal and sustainable produce and ingredients. The restaurant, which opened in 2003, serves traditional Italian cuisine in the North Frist Business District. Owner Mike Mashayekh aimed to establish one of the most excellent restaurants in the Bay Area.

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Modern Restaurant Management

SEPTEMBER 14, 2021

In 2001, Bill was promoted to Vice President of Operations overseeing TSFR’s 60 Burger King restaurants; in 2003 he was promoted to Executive Vice President of Operations, Training & Development and Human Resources; in 2006, Bill was promoted to Chief Operating Officer adding the Del Taco brand to his responsibilities.

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Restaurant Clicks

DECEMBER 12, 2021

Despite its rustic, old-school sophistication-styled interior, the 68 Jay Street Bar opened in 2003 but keeps its vibe casual and industrial. Superfine is a neighborhood staple that’s committed to community and sustainable agriculture. View this post on Instagram A post shared by Amy Lee Studios (@amyleestudios).

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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.

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Apicbase

SEPTEMBER 23, 2022

LETZ SUSHI makes sure that every aspect of its operation is as sustainable as possible. They only use certified sustainable fish and organic rice, FSC-certified paper packaging and chopsticks, trays made with 80% recycled plastics, and electricity from CO2-neutral sources. Pizza Bakeren. 200+ Outlets. Quick Service Restaurant.

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The Wine Knitter

SEPTEMBER 1, 2022

Their common objective is to promote the quality of Sicilian wine worldwide, giving voice to wine producers, promoting the region, maintaining high-quality viticulture, product quality, ethics, sustainability, and making a more pronounced impression in the marketplace. Currently, 90 wineries throughout Sicily form the association.

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Restaurant Clicks

SEPTEMBER 14, 2021

The relatively new Mama’s On the Half Shell opened in 2003, but it sits in a quaint building that’ll make you feel like you stepped back in time. Mama’s On the Half Shell. 2901 O’Donnell St, Baltimore, MD 21224 Phone: (410) 276-3160 Visit Website. I love Mama’s because they offer large seafood and side portions.

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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. Committed to sustainability, the restaurant uses fresh and seasonal ingredients to craft creative dishes. Providence. Park’s BBQ.

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Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. Ono Blend Founders Daniel Fukuba and Stephen Klein. Financial terms were not disclosed.

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Modern Restaurant Management

JANUARY 9, 2020

Under his leadership, iPayment closed an initial public offering in 2003 and then went private in 2006. The Friendship Cafe intends to broaden its ability to employ more special needs adults as the restaurant becomes self-sustaining. Grimstad serves on the board of directors of Beauty Tap Inc. and Kard Financial Inc.

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Modern Restaurant Management

NOVEMBER 24, 2021

A few years later when McDonald’s was looking to get out of the pizza business, Grote and his daughter, Jane Abell, bought back the company in 2003. The company was classified “Best in Class” and acquired by McDonald’s Corporation in 1999, at a time when the fast-food giant was extending its reach beyond burgers.

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Modern Restaurant Management

MARCH 7, 2020

This farm has served as a successful model illustrating the place of vertical farms in the sustainable food movement. Pera, who will turn 80 this year, has served as President and CEO since 2009 after having served as CFO and COO since 2003 and a director since 2000.

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EATER

JANUARY 5, 2023

Now a legitimate food-world star, Giada De Laurentiis first rose to popularity in 2003, when her cooking series, Everyday Italian , debuted on the Food Network. This fish is certainly no StarKist — it’s sustainably caught by fourth-generation fishers off the coast of Cetara. The celebrity: Giada De Laurentiis.

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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. Pseudonyms are denoted with asterisks.

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Cheetah

APRIL 18, 2022

In 2003 she realized she never wanted to work for a corporation again. For more info on how to run a sustainable restaurant, check out our past interview with local Cheetah hero, La Med. Hyunjoo eventually found her way working for tech companies in the Bay Area “just selling router switches, firewalls, VPN and all that.”

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Modern Restaurant Management

FEBRUARY 14, 2020

“Providing a sense of community is a top priority in every market we serve,” said Brandon Landry, who founded Walk-On’s in 2003. Be sure to visit the Game On Foundation Facebook Page for campaign updates, events, and ways to get involved.

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Restaurant Clicks

OCTOBER 27, 2021

McGriddles appeared in 2003 and became one of McDonald’s most-ordered breakfast items. Alaska Pollock from sustainable fisheries that catch these fish in the wild make up the patties. . Like with many McDonald’s burgers, the onions are finely diced, making the sandwich less messy to eat than those with sliced onions.

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Modern Restaurant Management

NOVEMBER 20, 2019

" Founded in 2003, McDonald's partner, APIA Scholars, is the nation's largest non-profit organization that provides college scholarships to APIAs with financial need and has distributed more than $150 million in scholarships with the support of partners. "We

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