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New Members Bring a Wealth of Knowledge and Diverse Backgrounds to the Network
Vermont Business Magazine The University of Vermont Health Network Board of Trustees has added four dynamic new members, each who bring myriad experiences and knowledge and will serve four-year terms.
The Board of Trustees has voted to elect The Right Reverend Shannon MacVean-Brown, Dominic Eisenger, Ph.D., Dr. Michelle Cromwell, PhD, and Dr Kara Odom Walker, MD, to the 22-member body that oversees the health network.
Dr. Robert Laskowski, chairman of the UVM Health Network Board of Trustees, said the newly elected members of the Board are committed professionals who will help the health network push forward with its mission to better serve our communities.
Frankfort students win Silver Key Awards for their art
Feb. 26, 2021
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An example of Clover Roeters pottery, which won a Silver Key award in the Scholastic Art Competition. (Courtesy Photo) Show MoreShow Less
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Clover Roeters glazing small dishes in Frankfort High School s ceramics lab. She won several silver key awards in the Scholastic Art Competition with her pottery. (Courtesy Photo) Show MoreShow Less
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Maggie Kelley s work Alternate Realities, a series of brightly colored landscapes, won a silver key award at the Scholastic Art Competition. (Courtesy Photo) Show MoreShow Less
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FRANKFORT Two young artists from Frankfort High School have won Silver Key awards for their works submitted to the Scholastic Art Competition through the Kendall College of Art and Design in Grand Rapids.
Menu Preview from Chef Donald Young and Venteux, Michigan Avenue’s Forthcoming French Restaurant in Chicago Menu Preview from Chef Donald Young and Venteux, Michigan Avenue’s Forthcoming French Restaurant in Chicago
EGGS FIVE WAYS A FRENCH OMELETTE TRANSFORMED WITH TROUT ROE + SALT-CURED YOLK
One of Young’s signature dishes, the omelette at Venteux is filled with a delicate mixture of lightly scrambled egg and Delice de Bourgeon cheese, a soft-ripened triple-cream cow’s milk cheese from the Burgundy region of France. The dish is topped with
trout roe and a yeasted hollandaise that brings in elements of fresh brioche bread, sprinkled with