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&pizza president after DC melee: There s a lot to process The melee in the U.S. Capital Wednesday touched everyone, particularly businesses like &pizza that are based in Washington, D.C. Photo: File Be kind to your teams today (and always). Have grace there s a lot to process. Those were the words this morning of Washington, D.C.-based &pizza President Andy Hooper via LinkedIn to fellow restaurateurs and business people after the melee in that city yesterday, when supporters of U.S. President Donald Trump stormed the Capitol Building. Never a brand to shy away from political discourse, &pizza weighed in early through its leaders online thoughts, which called for the brand s trademark mission statements unity in the nation today. It was spawned by Capitol Hill rioting that erupted after a mid-day speech from outgoing U.S. President Donald Trump to supporters gathered in the city, which many media and political leaders said ignited the violence, which ....
Updated: 6 Jan 2021, 9:03 HARRY KANE is part of a four-way lead for the most valuable Premier League player. The England captain, Kevin De Bruyne, Mo Salah and Sadio Mane are all worth a reported £108million. And that places them top of the tree in transfermarkt.com s standings in the English top flight. The website calculates market values based on a variety of factors including ability, form, age, loyalty to the club, proneness to injury as well as the league and position they play in. Forwards are worth more, hence eight of the top ten are attacking players, while 26 to 29 is seen as the prime age. ....
Hospitality veteran Andy Hooper has a new restaurant opening next week, this time bringing Mexican fare to Mountain’s Edge. El Luchador Mexican Kitchen + Cantina takes over a former Burgerim space in the Mountains Edge Marketplace, close to Hooper’s other restaurant, Locale Italian Kitchen. The 2,286-square-foot space features room for a patio up front with an occupancy of 75. Hooper brings in chef Aaron Bryan to helm the kitchen. The Southern California native attended Western Culinary Institute in Portland, Oregon, and went on to intern with the Four Seasons Newport Beach. After a year, he was accepted into their sous chef training program before being promoted to assistant banquet chef. He worked as a chef tournant at Nero’s Steakhouse at Caesars Palace in 2006, and moved on to become a sous chef at Charlie Palmer Steak, executive room chef for Station Casinos, and chef de cuisine at Eggslut at the Cosmopolitan of Las Vegas. ....