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This profile was last updated on 4/4/06  and contains information from public web pages.


Company Description: Sun, Moon & Stars is a chain of luxury shops which are part of construction company Intergradnja Coop which specializes in construction civil engineering business....   more

Employment History

Board Memberships and Affiliations

  • Volunteer Chef and Instructor
    Taste Program
8 Total References
Web References
Meals on Wheels presents Culinary Cabaret 2006, 4 April 2006 [cached]
Alan DolidSun, Moon & Stars
Baltimore City Paper: EVENTS, 19 Oct 2004 [cached]
Certified Executive Chef Alan Dolid of Sun Moon & Stars Cafe provides a cooking demonstration while ... [more] - Other Maryland : Going Herbal - An Evening with Award Winning Chef Jerry Traunfeld, 1 July 2000 [cached]
Alan Dolid, Certified Executive Chef and co-owner of Sun Moon & Stars and a graduate of the Culinary Institute of America, has 25 years of experience in the restaurant, hotel and catering fields.Chef Dolid's commitment to only the finest and freshest ingredients has garnished the restaurant 3 ½ stars from the Baltimore Sunpapers and landed him on Baltimore Magazine's "Baltimore's Best- 2005" list.His dedication to researching sound nutritional and innovative food has taken him throughout the United States and Europe to work with the master chefs of the regions.
This evening's menu is inspired by the recipes in the Herbal Kitchen and prepared by Certified Executive
Chef Alan Dolid of Sun Moon & Stars Cafe
Dining Dish Newsletter, 1 July 2005 [cached]
The American Institute of Wine and Food/Baltimore Maryland Chapter invites you to join them at the Sun Moon & Stars Cafe in Owings Mills on Tuesday, July 26 at 6:30 p.m. for a tasting menu and libations offered by Chef/Owner Alan Dolid, CEC.The Sun Moon & Stars Cafe is not in a galaxy far, far away but in Owings Mills offering destination caliber cuisine.Chef Dolid is a volunteer chef/instructor in the AIWF Days of Taste Program and a strong supporter of sustainability.Committed to only the best products, Chef Dolid brings in New York City's best salamis and the Blue Ribbon Bakery's ciabatta.
Dolid worked as a chef in ..., 26 June 2003 [cached]
Dolid worked as a chef in schools in the Pacific Northwest, where he says a higher percentage of students refrain from eating meat.
"It's not as popular here - it has a lot to do with demographics," Dolid said.
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