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2016-07-19T00:00:00.000Z

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Brian Girard

Sales Representative

Dole & Bailey , Inc.

HQ Phone: (800) 777-2648

Email: b***@***.com

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Dole & Bailey , Inc.

16 Conn Street

Woburn, Massachusetts 01801

United States

Company Description

Dole & Bailey has been a part of the North East's agricultural heritage for 140 years. We support the revitalization of farming in healthy sustainable ways, and encourage suppliers and growers to engage in these practices. We are proud of our integrity an ... more

Find other employees at this company (48)

Background Information

Employment History

Executive Chef

Cygnet

Sous Chef

Yanks Restaurant

Poissonier

Hudson River Club

Web References (7 Total References)


Blue Plate Seafood Restaurant : Restaurant Information and Reviews on Blue Plate Seafood Restaurant in Oswego New York - DiningGuide

syracuse.diningguide.com [cached]

Brian Girard, Chef/Owner


Beverly Main Streets

www.beverlymainstreets.org [cached]

Start with our CIA trained chef Brian Girard, add the distinguished style and experience of owner/designer Jim Glesener, finish with a friendly, attentive staff and you have a restaurant that is a sure fire winner.

...
Brian Girard's kitchen chemistry resounds with mouth watering delicacies that exemplify the classically American bill of fare, critically acclaimed, consistently delicious.


Essex Coastal Scenic Byway, Essex County, Massachusetts

www.essexheritage.com [cached]

Start with our CIA trained chef Brian Girard, add the distinguished style and experience of owner/designer Jim Glesener, finish with a friendly, attentive staff and you have a restaurant that is a sure fire winner.


Start with our CIA trained ...

cygnet.phraseinfo.com [cached]

Start with our CIA trained chef Brian Girard, add the experience of owner ...www.cygnetrestaurant.com · Cached pageCYGNET - EEG Neurofeedback / Biofeedback Software, Updates, Downloads ...Cygnet is the future of Neurofeedback software.


Start with our CIA trained ...

www.CygnetRestaurant.com [cached]

Start with our CIA trained chef Brian Girard, add the distinguished style and experience of owner/designer Jim Glesener, finish with a friendly, attentive staff and you have a restaurant that is a sure fire winner.

...
Brian Girard's kitchen chemistry resounds with mouth watering delicacies that exemplify the classically American bill of fare, "critically acclaimed", consistently delicious.Appetizers from duck confit, served with frisee salad, fresh orange and port poached cherries, to lobster salad are sure to tantalize even the most discriminating palate.His ever changing entrees include fish, beef, game, and poultry.Popular favorites showcase selections like grilled yellow fin tuna steak with French green lentils, baby carrots, spinach, red wine sauce and foie gras butter, New York strip steak with gorgonzola polenta, sautéed broccoli rabe, roasted shallots and green peppercorn sauce.Brian also creates a pasta special and spectacular vegetarian plate daily.

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