Company news: Eamon Lee hired by Gerharz Restaurant Equipment & Supplies
Updated Dec 21, 2020;
Eamon Lee has been hired as a sales consultant.
Lee started worked as a dishwasher and cook at
The Wellington House in Fayetteville as a teenager. After graduating in 1988 from
Nottingham High School in Syracuse, he attended
Paul Smith’s College for chef training.
In 1990 he began his professional career at
The Woodstock Inn in Woodstock, Vt., and then moved to Cazenovia and served as sous chef for the
Brewster Inn and
The Lincklaen House. In 1995 he was the opening sous chef at
The Arad Evans Inn, and in 1996 he moved to Manhattan for opportunities to work for Charlie Palmer at
CNY school district furloughs 103; plus, a live vaccine Q&A today (Good Morning CNY for Dec. 11)
Updated Dec 11, 2020;
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Vegetarian dumplings from Lemongrass were beautiful as well as tasty.Jane Marmaduke Woodman
DINING IN RESTAURANT REVIEW: LEMONGRASS: Vegetarian dumplings from Lemongrass are beautiful as well as tasty. For several months now, the three restaurants under the umbrella of owners Max and Pook Chutinthranond Lemongrass, Bistro Elephant and Citronelle have offered a single limited, blended menu for takeout. How does elegant cuisine translate to takeout? (Jane Marmaduke Woodman photo)
Coronavirus Update
Live Q&A on coronavirus vaccines today: As the first novel coronavirus vaccines near approval in the U.S., many questions still remain: Are they safe? When can I get one? Will I be able to resume normal life after getting it? To answer those and many more questions, Syracuse.com will host an hourlong Facebook Live today with Dr. Stephen Thomas, chief
High-end blended menu for takeout from Lemongrass (Dining In Review)
Updated Dec 10, 2020;
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Syracuse, N.Y. For several months now, the three restaurants under the umbrella of owners Max and Pook Chutinthranond Lemongrass, Bistro Elephant and Citronelle have offered a single limited, blended menu for takeout.
While the elegance of the restaurants’ settings is as unlikely to be imitated at home as the artful desserts are to retain their beauty on the road, we were able to select dishes that we expected would travel well from a menu of nine starters/salads ($8.50-$15.50), and 19 curries, steaks and other mains ($28-$42).