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Detailed text transcripts for TV channel - CNN - 20180810:12:55:00

They re on high alert preparing to receive victims. we ll bring you more information as we continue to get it. this nonprofit uses cooking to help give kids direction. take a look. we developed this oodles of noodles. it s not quite a cooking class, it s not quite a demonstration. they re practicing their english and developing their confidence and tableside with the guests and tasting and having fun and ....

Kids Direction , Takea Look , Cooking Class ,

Detailed text transcripts for TV channel - CNN - 20180701:01:57:00

This is where i ve been coming for almost 20 years. this is a soup that s just, like, it s kind of korean, but it s really more l.a., and so anthony: so this is not a direct transplant from korea? roy choi: it became what we re about to have here in l.a. anthony: interesting. roy choi: they re different because of the ingredients we couldn t find. anthony: right. roy choi: but never thinking about pleasing the american palate, just to make ourselves happy. anthony: soondubu is the thing to get. a fiery, tongue-searing, ass-burning tofu soup that ll make you forget every bad thing you ever thought about tofu. a spicy, spicy red broth and tofu are the base. we re, we re talking soft tofu here, with the texture of, like, burrata. from there, you got a handful of variations. but the most common is with kimchi and a bit of everything. beef, oysters, mussels, clams. oh, and tableside? they crack an egg in there. wow. right in there. cool. that looks completely awesome. well, ....

Roy Choi , La Anthony , Uncle Anthony , Building America , Tofu Soup , Texture Of , Red Broth ,

Detailed text transcripts for TV channel - CNN - 20180624:03:40:00

I can t tell you how many hours i stared at photos of this dish, how pathetically i ve tried to replicate it. never ever did i get to think i d try it, much less like this. loup en croute feuillete avec sauce choron. sea bass with a tomato béarnaise sauce baked in a meticulously crafted mille-feuille crust. daniel: this is a great moment. [ paul speaking french ] daniel: yeah. you only have three camera? or anthony: the fish is filled with a delicate lobster mousse, chervil and tarragon, then wrapped carefully in pastry. notice please the careful and expert tableside carving and service. [ paul speaking french ] daniel: he has been making the same thing for 50 years. paul has an amazing respect for classic. anthony: a pot-au-feu, the peasant classic. daniel: tony, get closer. anthony: you are totally ....

Loup En , Croute Feuillete , Daniel Speaking French , Paul Bocuse , BÃ Arnaise Sauce , Sea Bass , Lobster Mousse , Sauce Choron , Mille Feuille Crust , The Peasant Classic , Pot Au Feu , Get Closer ,

Detailed text transcripts for TV channel - CNN - 20180610:04:10:00

Prepared tableside with soy sauce and mirin. masa: mmm! anthony: oh, that s fantastic. it s really good. today s sashimi course is cod, salted and pressed between leaves of kelp for two hours, coated with sake cured codfish roe. next to it, flounder. its skin gently rubbed with grilled tomato the day before. masa: [ speaking japanese ] anthony: finally, a super luxurious clam hot pot. rice is steamed with clam and a bonito broth. then topped with plump torigai, plum, and manju clams, as well as creamy sea urchin and a japanese broccolini blossom for good measure. simple. perfect. wow. anthony: uni? masa: uni. anthony: awesome. masa: oh the umami hold into the rice. right? anthony: right. so, i wanna know the stereotypical japanese mentality. the, the salaryman. you join the company, you stay with the company. masa: well, some people go that way. anthony: most people go this ....

Soy Sauce , Sashimi Course , Speaking Japanese , Bonito Broth , Codfish Roe , Sea Urchin , Plump Torigai , Young Masa , Umami Hold ,

Detailed text transcripts for TV channel - CNN - 20180423:03:39:00

Truffle soup elysee. i can t tell you how many hours i stared at photos of this dish, how pathetically i ve tried to replicate it. never ever did i get to think i d try it, much less like this. loup en croute feuillete avec sauce choron. sea bass with a tomato béarnaise sauce baked in a meticulously crafted mille-feuille crust. daniel: this is a great moment. [ paul speaking french ] daniel: yeah. you only have three camera? or anthony: the fish is filled with a delicate lobster mousse, chervil and tarragon, then wrapped carefully in pastry. notice please the careful and expert tableside carving and service. [ paul speaking french ] daniel: he has been making the same thing for 50 years. paul has an amazing respect for classic. anthony: a pot-au-feu, the peasant classic. daniel: tony, get closer. anthony: you are totally sending me every one of those pictures by the way. wow, look at that. this style of dish goes back long before cameras. ....

Daniel Boulud , Paul Bocuse , BÃ Arnaise Sauce , Sea Bass , Loup En , Croute Feuillete , Soup Elysee , Sauce Choron , Mille Feuille Crust , Lobster Mousse , The Peasant Classic , Pot Au Feu , Get Closer , The Last One ,