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Pamela Parseghian

Pamela’s Recent activity

Red Lobster offers grilled LTOs for summer
Jun 21, 2009
ORLANDO Fla. Red Lobster is expanding its Wood-Fire Grill menu with two limited-time offers for the summer. The Wood-Grilled Lobster and Sweet and Spicy Shrimp features a wood-grilled split Maine lobster tail...
Fleming’s to roll out new prix-fixe menu
Fleming’s to roll out new prix-fixe menu
Jun 02, 2009
NEWPORT BEACH Calif. Fleming’s Prime Steakhouse & Wine Bar said Tuesday it is upping the quality but not increasing the price of its $35.95 prix-fixe menu, a new version of which will be rolled out June 23 to all 63...
NRN selects Fine Dining Hall of Fame winners
NRN selects Fine Dining Hall of Fame winners
Jun 02, 2009
NEW YORK Nation’s Restaurant News has selected the 2009 inductees for its prestigious Fine Dining Hall of Fame. In addition, Alice Waters of Chez Panisse in Berkeley, Calif., has been named...
Under the Toque: For chef, closing a hellish experience
Under the Toque: For chef, closing a hellish experience
May 18, 2009
Before Chris Posner dropped off the keys to his recently shuttered restaurant, he put on a hat and sunglasses. He didn’t want to be recognized as he went to the building that housed his former business, Hannah and...
Ferran Adrià
Ferran Adrià
May 18, 2009
Ferran Adrià has no worries when it comes to filling the seats at elBulli, his storied restaurant in Roses, Spain.With more than 2 million reservation requests a year and only about 8,000 places available, the...
Spain sizzles
Spain sizzles
May 04, 2009
Spanish trumps French these days for many young chefs looking to expand their culinary knowledge. “No one goes to France to eat now,” says Andy Nusser, executive chef and partner at Casa Mono and adjoining...
David Burke
David Burke
May 04, 2009
When it comes to cooking, chef David Burke says he’s a “showoff.” But in Burke’s dining rooms his innovative dishes steal the show.The chef’s “angry lobster” with hot pepper sauce and claws facing up toward diners...
Spain sizzles
Spain sizzles
May 04, 2009
Spanish trumps French these days for many young chefs looking to expand their culinary knowledge...
Chefs cook up ways to enhance quality, keep costs down
Chefs cook up ways to enhance quality, keep costs down
Apr 20, 2009
Bringing diners in the door is difficult enough during good economic times. But as the recession prompts accountants to scream for fat-cutting measures, chefs are feeling more heat to shrink costs without sacrificing...
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