Restaurant news/chef events
PARCEL 104 NEWEST SOMMELIERS!
Dec 14, 2007
We are proud to announce and recognize our newly
certified Parcel 104 Sommeliers!!!
Parcel 104 currently has 12 sommeliers on staff, (5)
of whom just passed the rigorous 1st Level for the
Court of Master Sommelier's on December 11th.
GREAT JOB!
Chad Pagnac -Asst. Manager
Joseph Mitchell -Executive Sous Chef (Main Kitchen)
Anthony Ippolito -Kitchen Supervisor
Nooria Moradi -Server
John Woodsford -Server
A special recognition goes to our Sommeliers who
will be moving on
to achieve their 2nd & 3rd level Sommelier
Certification. EXCELLENT JOB BY ALL!!!
Jennifer Saunders (1st) -Restaurant General Manager
Robert Sapirman (1st) -Executive Chef
Johnny Hall (1st) -Executive Sous Chef
Doug McKay (2nd) -Lead Bartender
Terry McKay (2nd) -Server
Kimberly Langston (1st) -Server
Kevin Hamilton (1st) -Server
Rusty Ross (1st) -Server
It is an honor and a privilege to be a part of the
Court of Master Sommeliers.
Once again, Congratulations to those Parcel 104
leaders and staff for achieving this tremendous
accomplishment!
More information about the Court of Master
Sommeliers and the certification process you may
visit:
http://www.mastersommeliers.org/.
OCTOBER 13, 2007
CELEBRITY CHEF MARCH OF DIMES FUNDRAISER
Robert Sapirman acted as Lead Chef for the March of Dimes Celebrity Chefs and Master Vintners event held on October 13th. The area's premiere chefs and discriminating gourmands came together for an evening of sumptuous cuisine and exclusive auction, which raised over $174,000, an 8% growth in revenue over last year. 23 chefs and 19 wineries participated in the evening's festivities serving over 550 guests. Robert has been named Lead Chef again for the 2008 event.
SEPTEMBER 16-18th
CELEBRITY CHEF EDUCATION IN NY
Parcel 104 Chef’s Robert Sapirman
& Carlos Sanchez attended the StarChefs.com
International Congress on
September 16th-18th
in New York City.
This three-day culinary symposium is where the
world’s most influential and innovative chefs present the latest techniques and
culinary concepts to their chef peers in addition to holding demonstrations,
hands-on workshops and expert panels on key industry topic.
Stop by
Parcel 104 and ask the Chef’s to demonstrate their newly acquired skills and
techniques from this highly
regarded culinary event.
