Eleventh EditionEleventh EditionEleventh Edition May/June 2012May/June 2012May/June 2012 Jimmy’s Corner A long with our full time residents, the Balsam staff has enjoyed…

EVENT CATERING by food & wine experts Autumn 2014 ENTERTAINmENT quARTER P2 © BAYLEAF 2014 © BAYLEAF 2014 P3 CONTENTS 04 WELCOME 06 THE PEOPLE 09 BAYLEAF FOOD PHILOSOPHY…

2 0 1 2 2 0 1 2 R E S TA U R A N T S Hospitality-driven deliciousness on the plate. R E C I P E S Chef-tested dishes to enjoy at home. G O O D C H E E R From Champagne to…

FALL 2009 ARIZONA GOURMET LIVING 1 Contents Fall 2009 NEWS & NOTES MEALS OF THE SEASON Executive Chef Stephen Hingst of Mina’s Thai Restaurant and Executive Chef (co-owner)…

Whole Wide World Felix offers a wealth of dishes from around the globe Katsunami! Tonkatsu by Terazawa is the hot new kid on the block Hot off the Grill Smokinâ Hot BarBQâs…

Fall 2008 | Volume 4 Talking F&B wiTh SUE MORGAN Sharing a meal creates an almost magical social connection that holds endless fascination for Sue Morgan. Our series…

Summer 2007 | Volume 3 Talking F&B wiTh alvaro diago alvaro Diago feels that few aspects of a hotel shape the guest experience like food and beverage. Our series of F&B…

WEDDING CATERING by food & wine experts Autumn 2014 ENTERTAINmENT quARTER P2 © BAYLEAF 2014 © BAYLEAF 2014 P3 CONTENTS 04 WELCOME 06 THE PEOPLE 09 BAYLEAF FOOD PHILOSOPHY…

STANDARD (eco) excentrique standard stag thursday, june 28, 2012 daily edition It has been a busy food week in the Patrickverse. One of my buddies, a former cook at the phenomenal…

Holiday 2009 | Volume 4 >> PAGE 2 Brings New Energy to the Beer Business Talking F&B wiTh BOB GunkEl When he and his team are not holding down the financial fort…