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August
Download the 2010 holiday dinner menu or the holiday cocktail party menu by clicking the link below. Holiday Dinner 2010 Holiday Cocktail Party 2010
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August
On September 14th, Chef Jamie McFadden of Cuisiniers will start his first class at Morning Star School in College Park, but don’t worry, Jamie isn’t hanging up his chef’s hat. Instead, Chef Jamie McFadden is
Read more...August
Cuisiniers is proud to support the first annual Winter Park Harvest Festival to be held on November 20, 2010 at Central Park’s West Meadow in downtown Winter Park! The Harvest Festival is a full day
Read more...August
Chef Jamie McFadden has again been invited to participate in the Annual Epcot International Food and Wine Festival! Celebrating its 15th anniversary, the Food and Wine Festival at Epcot has becoming widely recognized as one
Read more...July
At Cuisiniers, we are always concerned about the local community and finding ways that we can help. Chef Jamie McFadden recently co-founded The Peas Foundation (www.peasfoundation.org) to generate grants for fresh fruits and vegetables to
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Last Tuesday, a few honored chefs from Central Florida were invited to cook at the James Beard House in New York’s Greenwich Village. The James Beard Foundation purchased his old townhome in 1985 and has
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CLICK IMAGE TO PURCHASE TICKETS Invite you to experience an evening of Food & Art for Thought Benefiting the Second Harvest Food Banks Backpack Program Thursday, May 20th 2010 6:30-9:30 pm 5510 Lake Howell Rd
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What do weddings, corporate events, black tie functions, and social gatherings all have in common? That’s right – food! (If you said “alcohol-provoked good times”, it’s OK – that was our second answer.) One of
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At Cuisiniers Catered Cuisine and Events, we are dedicated to providing a variety of services to meet all your event needs. From linens to centerpieces and everything in between, our experts will create a beautiful,
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Special Thank You to Jason and Amanda! Cuisiniers’ would like to thank Jason Ulm and Amanda Interlicchio for their outstanding contributions during their recent internship with Cuisiniers’ and The Gallery at Interlachen. Our hope is
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