The staff at Carter's Kitchen was rather concerned about patrons

Ramsay already plans to revisit Pantaleone's for a follow-up that will air next season, Pete tells me."We're supposed play soccer when he comes back," Pete smiles.So what was the best part of the whole experience?"To me, as a chef, it was a honor to meet this guy and work with him in the kitchen," Pete says. "It was the thrill of a lifetime, it really was."A small outdoor fire has forced I'On neighborhood favorite Carter's Kitchen to shutter for a few days. Esteemed chef Robert Carter told Eater that the flames were contained to an outdoor deck but destroyed the walk-in refrigerator, several air conditioning units,Cheese&Pizza tools wholesalers a few water heaters and the storage facility. Though the equipment was damaged, no one was injured in the accident. Carter stated that the eatery should reopen in time for Charleston Restaurant Week, starting January 8.

The staff at Carter's Kitchen was rather concerned about patrons with New Year's Eve reservations and to keep the celebration merry, were calling several other Charleston establishments to score the diners a coveted table elsewhere for the holiday. When Michelle and Jon Christy bought their 1980s-era home in North Tustin, Calif.,high quality non-stick knife much of the residence already was remodeled.Except for the kitchen. It was dated. And it was olive green."I wanted to lighten up the kitchen, because the kitchen had been dark," Michelle Christy said. "I thought white cabinets would give it a nice, clean, crisp look."

They didn't stop there. Today, with a demolition behind them, and new Wolf and Sub-Zero appliances along with a spacious island, the couple's kitchen is not just brighter; it also reflects several current trends in culinary design.Nearly half of new homeowners undertaking a home improvement project within three months of buying a residence set their sights on a kitchen overhaul, according to a recent report from the National Association of Realtors.The array of choices for big-ticket appliances to even a simple backsplash can be daunting. But people should consider what will appeal to a broad range of future homebuyers. Even a minor remodel can recoup most of the cost when the owners resell, according to Remodeling magazine's 2013 Cost vs. Value report.The takeaway from all this?

Kitchenware with flare will make your cook smile

If there is a cook on your Christmas shopping list this year, you may already have been perusing the many available gift guides to help you pick the right gift. Of course, you'd love to wrap up the Le Creuset dutch oven or countertop convection oven your cook has been craving and saving for all year, but just because you are generous of spirit doesn't mean you're not short on cash. That's why I have put together a list of a few of my favorite things that will make a big impact under the tree but not on your bank account.If your cook is a master of fresh pasta and has experienced the frustration of trying to create perfectly filled and sealed ravioli with minimal fuss and mess, they will appreciate this best Fruit knife wholesalers. There are many like this on the market that work similarly, but I can recommend this one for ease of use and easy storage.

The cook will need to own a rolling pin and a pasta machine, but once the sheets are rolled out, a dozen delicious hand-crafted ravioli at a time will pop from the mold, ready to go.Is your cook obsessive about the sharpness of their knives?Actually, we should all be, given how dangerous a dull knife can be? Most steels will straighten your knife's edge, but won't actually sharpen it. The diamond coating on this steel will do both. A few swipes on this will give the blade the razor-sharp edge it needs to neatly slice through the skins of the tomatoes at next summer's garden party.Writers get writer's block, cooks get flavor block.

There are some recipes in this book, but it is not a cookbook, rather more a reference guide for flavor matching, recipe creation and menu building. Are you staring at a big head of cauliflower from your CSA and can't think of a single interesting thing to do with it? Did you know that cauliflower loves both mussels and curry? It is a book designed to get the creative culinary juices flowing. A revised and updated version was published in 2008 under the title "The Flavor Bible," and either would be a valuable addition to your cook's library.I can't live without this. I made fortune cookies for the wedding of some friends a couple of years ago and I can safely say there would have been no success without my Silpat. Made of fiberglass coated in silicone,ceramic knife suppliers it can line your baking sheet or sit directly on your oven rack.

Kitchen upgrade at Lafayette's Career Center to help prepare students for culinary careers

There are many factors in egg production, light, housing, diet and health of the chicken. Sunlight once signaled the hen to lay — lack of sunlight in the fall and winter signaled her to cease laying. Now scientifically controlled lights keep chickens producing all the time.The term "pecking order" frequently used to describe status, actually comes from a natural chicken behavior. Chickens especially the light breeds can develop extremely aggressive behaviors. So as a preventive measure some people trim the birds' beaks with a special hot cutting blade which cauterizes the beak. The process is not unlike clipping a dog's nails or trimming a horse's hooves. The hens can still eat and drink.

An old cafeteria is getting a new life as an industrial kitchen and lab space for Lafayette Parish students who are aspiring culinary workers.About $1.5 million in renovations are underway by Rudick Construction to transform the old cafeteria space at the W.D. and Mary Baker Smith Career Center into an industrial kitchen with classrooms, lab space and a café area.The parish school system has had a long-standing program for students interested in culinary careers at the Career Center, housed in a home economics-style classroom space with electric stove ranges found in most home kitchens."Right now, the program is limited because the existing space was never set up to be a cooking kitchen area," said Kyle Bordelon, the school system's facilities planning director. "Once, they move into the new area, they'll have a full commercial-grade kitchen, learning on equipment used in commercial restaurants to give them an advantage in their careers."

Students at the Career Center attend career-focused classes, including cosmetology and carpentry, and become prepared for industry-based certification in their fields of interest.About 24 students are currently enrolled in the Career Center's culinary arts program, said Herb Menard, the program's instructor.The new kitchen and lab space will provide students the level of training their new employers will expect, Menard said."Our business partners want people who have experience with industrial equipment," he said.

Self-Polarizing Car Windows

"I am very excited by our investment in The Orange Chef. Their smart food scale is one of those rare products that gets a WOW reaction from everyone we've shown it to," said Frank Meehan, Co-Founder and General Partner of SparkLabs Global, "At SparkLabs Global we see tremendous global potential for The Orange Chef as they lead the way in the tech revolution of the massive food sector," Meehan added.The Orange Chef Company is poised to resume their rapid growth into 2014 - continuing to pioneer the connected kitchen market, expand its offering of smart kitchenware, and bolster its team internally.Founder and owner of BWW Enterprises LLC, Barbara Williams, said, "We're excited to have opened just in time for the holiday shopping season. We've got a great selection of high quality, unique, and functional gifts for the home."

The new online store at BWWhomegoods.com offers a vast array of products within the following categories: bakeware, baking rings, brioche and souffle molds, cast iron products, coffee and tea,manicure set coffee makers, cookware, double boilers, dough cutters, electric grinders, espresso machines, French presses, icing bags, Le Creuset products, paella pans, pans, pot racks, pots, rolling pins, sets, spring forms, stock pots, and teapots and kettles.Williams added, "In addition to providing great gifting opportunities, many of our products are perfect to purchase for one's self – especially if you have New Year's resolutions to live a healthier lifestyle in the year ahead. Cooking at home is a great way to support health-related goals."

All major credit cards, including PayPal accounts, are accepted. All Items purchased are shipped via UPS Standard and although it traditionally takes 3 to 8 business days to receive an order, customers should permit extra time during the busy holiday season.This holiday season give yourself—or the wishful,kitchen knife suppliers burgeoning or accomplished master chef in your life—cool tools of the culinary trade. Not only can killer kitchenware products elevate their gourmet meal game, you may just reap the tasty rewards in kind. Consider this crop of tasty kitchen tchotchkes that'll save time, hone culinary skills, promote safety and generally make cooking and cleanup more fun and efficient.

5 Tips to Design the Perfect Transitional Kitchen

So while almost everything is up for negotiation when designing a transitional kitchen, here are some of the style's hallmarks, as well as some examples of how I've interpreted the look recently.Perhaps the cornerstone of the style. A transitional kitchen will often feature wood, steel, glass and stone or marble all in the same space. This is a kitchen I designed for a Tribeca loft space; you can see wood cabinets, concrete floors, marble, and stainless steel working together to create a harmonious whole. I wanted the space to reference the building's industrial history, while also maintaining a sense of warmth.A pop of color here or there is certainly welcome, but in general, transitional kitchens feature neutral colors in varying shades. The result is typically a sophisticated, and timeless look. A good example of this is the kitchen I designed for a Florida high-rise, which features different tones of brown in the floor, island, cabinetry, and furnishings.

While transitional kitchens are often subdued when it comes to color, that doesn't mean they're boring at all! Transitional kitchens are often delightful explorations of texture, using everything from interesting tile surfaces to polished or rough stone to provide visual interest.Cabinetry in transitional kitchens tends to keep a low profile. You won't find a lot of intricate carving, or elaborate hardware on transitional cabinetry. What keeps it from looking too modern, is the material: I typically use wood as opposed to glass or lacquer to keep it transitional. This kitchen, which was designed for a Pre-war high-rise, features minimalist cabinetry in a warm rich wood with recessed handles.

I love how the clean lines and the natural material balance each other out, creating an uncluttered but still inviting effect.In the broadest sense, this is the definition of a transitional design. A transitional kitchen borrows elements or references styles of the past and combines them with contemporary features to produce something new and fresh. The beauty of it is that you can decide how you want to mix and match the past and the present so that it's a kitchen truly expressing who you are and how you live!

Creating a New Hero from an Old Story

For decades, immunotherapy seemed a tantalizing—yet maddeningly elusive—alternative to toxic treatments for cancer consisting mainly of chemotherapy and radiation therapy. Manipulating the immune system proved to work on certain allergies and microbes, but immunotherapeutic cancer vaccines historically overpromised and underdelivered.

It wasn’t until 2010 when the FDA approved Provenge for prostate cancer that immunotherapy gained status as a true contender for treating cancer. More recently, the realization that tumors require both immune evasion and active immune suppression to proliferate has fueled two successes so tremendous that certain pharmaceutical companies have entirely rebranded themselves as centered on immuno-oncology.

The first triumph involves a class of so-called “checkpoint inhibitor” drugs, including Yervoy and Nivolimumab. These checkpoint inhibitor drugs essentially take the brakes off the antitumor immune response and have generated dramatic clinical results in certain patients with advanced cancer. Cleveland kitchen pros cook up foodie gifts for the holidays. The second triumph involves a class of drugs that overcomes the evasive nature of tumors through engineering of patient-specific killer T cells, the body’s innate enemy of cancer. Known as “chimeric antigen receptor” or CAR therapies, these drugs have yielded unprecedented clinical efficacy in a small group of patients with certain blood-borne cancers. Both types of drugs underscore how the human immune system—and specifically killer T cells—are fully capable of recognizing and destroying even very large masses if they are educated and delivered against a tumor with compromised defenses.

As the synergy between immunotherapy drugs builds, vaccines that direct cytotoxic T cells to target cancer are the first order of business. In this area, a protein known as gp96, sometimes referred to as the immune system’s “Swiss Army Knife,”1 holds much promise. More than any other known natural immune stimulant, gp96 appears to have evolved specifically to educate killer T cells about cancer cells.

Gp96 is the carrier molecule for tumor-specific antigens that play a critical role in awakening killer T cells. The utility of gp96 as an immune stimulator stems from its unique ability to identify the full molecular fingerprint of cancer, flag tumor targets for the immune system with extraordinary efficiency, and deliver them exclusively to killer T cells. Normally ensnared within cells, gp96 can be untethered though a process that transforms it from observer to combatant. The result is a molecular warning system that heralds the presence of malevolent cells. Once injected into the body, secreted gp96 provides critical intelligence to killer T cells, teaching them how to seek and destroy cancer. In contrast, most prior and many current approaches are limited to a small array of tumor targets, require enormous doses to achieve immune stimulation, and inappropriately target the immune response that evolved to defeat bacteria—not cancer.

Cleveland kitchen pros cook up foodie gifts for the holidays

Okay, Melissa Khoury hasn't gotten to the partridge part yet. But as the young chef wrestles half of a locally grown Berkshire hog across a tabletop at Cleveland Culinary Launch and Kitchen in Midtown, she already has maple spicy bacon and smoky Tasso ham dancing in her head. She promises the exotic poultry will come later.

The kitchen, in Cleveland's Midtown, is that kind of place – where food dreams can come true. Forget Santa's elves and the wooden toy workshop. Chefs like Khoury are cooking up local food gifts and delights for holiday entertaining on the eve of what they hope will be new careers.

"I'm trying to talk my farmer into raising them," said Khoury. This strong-shouldered young woman with bright brown eyes recently quit her job as executive chef at Washington Place Bistro in Little Italy to pursue her goal of opening a specialty butcher shop.

She craves the one-on-one with customers and other chefs, remembering Mason's Meats in Medina where the butcher knew her mom by name and she got a smokie sausage as a treat.

Through her studies at Johnson and Wales University's culinary school, through stints in top restaurants in Florida, Georgia and back in Cleveland at AMP 150 with acclaimed chef Ellis Cooley, she always moved toward the knife. Exacting fish filleting, breaking down meat into fine cuts without waste – each gave her satisfaction.

Especially pork, with its rich flavors.

"The pig is a magical animal," she said, moving her little yellow ceramic knife along the chine bones.

With a Lebanese name like Khoury, you don't expect someone to have an "I Heart Swine" tattoo. Khoury admits she's addicted to vegetable-based food at Nate's Deli near West Side Market. But her family's other side migrated from the South, bringing pork-love with them.

She'd like to go in a million directions, but she's staying small, working local farmers markets under the company name Saucisson (French, usually referring to a dried sausage). The dried and cured meats will come later. In fact, the shop will come later. Right now, she's out of the starting gate, renting time at the kitchen, getting a hand lifting a 150-pound side of pork with help from another food producer at the kitchen, Clark Pope, and drawing a crowd of fellow cooks with her confident style. She just debuted her products at two local farmers markets.

What: Saucisson's changing menu of bacons, hams, terrines, etc. We tried a spicy maple bacon made with richly flavored Berkshire hog meat and a tasso, Louisiana-styled ham made from pork tenderloin. The ham had an elegant smoke and silky tenderness. She likes it in a sandwich with a mustard-based cheese she gets at The Cheese Shop at West Side Market, and serves on a brioche. We chopped up a few pieces for a bayou rice and beans salad and it elevated the entire dish with its veil of smoke and classy pork flavor.

Christmas in the Kitchen

Of all the cookbooks that have come my way this year, by far the most attractive and gift-worthy is Kenvin: An Artist’s Kitchen ($50), by the late local bohemian artist and chef Kenvin Lyman. This gorgeous coffee-table book is spiked with Lyman’s art, recipes and accounts of his life in the kitchen, on ranches and farms, and even as the designer of rock-show posters, including some for Led Zeppelin. More than merely a cookbook, it’s a life-affirming manifesto with recipes.

At the other end of the size scale, there’s the cute little Vegan Stoner Cookbook: 100 Easy Vegan Recipes to Munch, by Sarah Conrique and Graham I. Haynes ($16.99). The “vegan stoner” is a cartoon vegetable too lazy to spend more than a few minutes making vegan meals. You might have seen his/her recipes on its eponymous blog. Most of the recipes are easy, requiring six or fewer ingredients, and they all end with the admonition to “munch!”

In sharp contrast, there is also Great Meat: Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry, and Game ($24.99) by Dave Kelly, from renowned British butcher shop Ruby & White. Don’t know offal from osso buco? Then give this book a gander. Not only is this a treasure trove of information about selecting and preparing meats, but it also features recipes like those for sweetbread fritters with apple and banana puree, or chili-rubbed pork belly with chipotle sauce. It firmly answers the question “Where’s the meat?”

When you invest in high-quality kitchen knives, it’s crucial to maintain them—dull edges cause accidents. I highly recommend Wüsthof’s new Tri-Stone Sharpener ($49.99), a whetstone knife sharpener that features three different grit surfaces for optimum sharpening and honing: fine, medium and coarse. The Wüsthof sharpener, in combination with water, sharpens and hones both standard double-edge blades and sushi-style single-bevel edges. Best of all, it comes with a wooden base that holds the whetstone in place as you work your knives with the confidence and results of a cutlery professional.

I went to my brother's party later that day

The 37-year-old emptied the contents of the bag into his deep fat fryer, not realising the deceased rodent had been frozen alongside the battered langoustine tails.He has now reported the grisly find to Tesco and environmental health officials who are investigating.Mr Ali bought the 3 packet from Tesco in Bathgate on Wednesday and later that day decided to fry them up for an afternoon snack.He said: "I stuck my hand in the bag and put it in, I was in a hurry."But he noticed something was amiss when he checked the pan two minutes later.He said: "I saw something black was inside it. I think it's a matter of timing primarily, I thought 'what the hell is that?'"I fished it out and it was a mouse. I was shocked, upset and angry. I was looking forward to scampi. I love scampi."After the incident he contacted the supermarket chain and West Lothian Council's trading standards department.He said the experience has left him unable to eat anything, adding: "I've only been drinking juice, I'm starving."And he described how he has been taunted over the incident by some members of his family.He said: "I went to my brother's party later that day and as soon as I got in my brother was going, 'squeak, squeak!'

"A West Lothian Council spokesman said: "We have been contacted by a local resident regarding the alleged find of a mouse in a locally bought food product. Our environmental health officers are investigating."A Tesco spokeswoman said: "We set ourselves very high standards for the safety and quality of our food. Swansea needs to recycle an extra 7,000 tonnes a year if the council is to meet a Wales-wide target of 58% by 2016.It currently recycles 52% of what is thrown out and from 2016 will be fined 200 for every tonne under the target.The council's cabinet will decide on the limit on Tuesday and could introduce it in April."The result of limiting black bags and increasing recycling will helps the council avoid any unnecessary fines, lower waste disposal costs and improve our local environment," said cabinet member June Burtonshaw."We have a wide range of popular recycling services available for residents and the latest research shows that almost three quarters of people now put out two or less black bags."We now want to go a step further by encouraging more people to reduce their black bag waste by limiting the amount of black bags that we'll collect."However, we'll be working with residents to introduce these changes over time and we'll also take account of people's circumstances such as the size of their family and any obstacles to recycling."