Waiter Races This Weekend at Pistache[trip4food.blogspot.com]
Waiter Races This Weekend at Pistache[trip4food.blogspot.com]
There will be 28 food booths on the Diamond featuring everything from gourmet grilled cheese to coconut shrimp and most important ? no duplications. All of the food booths on the Diamond during Fort Ligonier Days are sponsored by and benefit local … food: delicious and unique” rel=”dofollow” target=”_blank” onmousedown=”this.href=’http://triblive.com/neighborhoods/yourligonier/2717520-74/ligonier-fort-smith-sponsored-valley-bethlen-booths-church-diamond-hungarian’;”>Fort Ligonier Days food: delicious and unique
Waiter Races This Weekend at Pistache
Pistache French Bistro in West Palm Beach will be hosting its fourth annual Waiter Races this Sunday. Sponsored by Evian, the waiters – some from Pistache’s own staff and some from other area restaurants – will carry trays of glasses filled with Evian water through an obstacle course. The obstacle course winds its ways through the waterfront area which Pistache overlooks.Â
The Waiter Race is an event in its own right and is normally held on Bastille Day. This year, however, Pistache postponed the event to coincide with Sultry St. Tropez Weekend, part of their Tour Du Monde series.
Since June, Pistache has been offering up themed dining events, from A Night in Spain to An Evening in London. This weekend is an homage to Sultry St. Topez and a birthday celebration for Pistache’s chef Julien Gremaud. The weekend culminates in the waiter races Sunday afternoon.
This year’s waiter races are not only open in-the-biz professionals but any amateurs who see what a hard-working server does and thinks, “I can do that.”
The amateur round will be held first at 3:30 p.m. and the professional race will be immediately after at 3:45 p.m.Â
Waiter Races This Weekend at Pistache
From feasting to fasting, Edwina Currie looks at how different religions honour periods of fasting, from Buddhism and Judaism to the Islamic practice of Ramadan and Mohandas Ghandi’s long politically motivated fasts. Edinburgh chef Mary Contini of deli Valvona and Crolla talks about the importance of salted fish in rural Italian life. She shows us how to prepare this salted cod, known as baccalà , with prunes and tomato sauce and doughnuts called zeppole di San Giuseppe, which are eaten at the end of Lent. We also speak to Two Fat Ladies chef Clarissa Dickson Wright about Catholic eating traditions. Cookery series looking at the complex relationship between food and various religions, from ancient Greece to Tibetan monks to the Muslim and Jewish diet. Presented by Edwina Currie, and featuring guest food critics, writers and chefs, there are some tasty recipes along the way. Menu From Heaven – Before the feast
Waiter Races This Weekend at Pistache[trip4food.blogspot.com]
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