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This profile was last updated on 11/24/14  and contains information from public web pages and contributions from the ZoomInfo community.

Michael Ehlenfeldt

Wrong Michael Ehlenfeldt?

General Manager and Ex Chef

Local Address:  Charlestown , New Hampshire , United States
Three Stone Hearth
 
Background

Employment History

36 Total References
Web References
Newsletter
www.stonehearthpizza.com, 7 Mar 2014 [cached]
Chef and manager Michael Ehlenfeldt's menu offers both classic and unexpected varieties of Neapolitan-style, oven-fired pizzas, as well as a regional beer and wine list.
...
Michael Ehlenfeldt - Chef/General Manager Before joining the Stone Hearth Pizza Co. team, Michael Ehlenfeldt worked for 14 years as chef de cuisine at Hamersley's Bistro, one of Boston's top fine dining establishments. Ehlenfeldt possesses a depth of knowledge that allows him to consistently serve quality food, while his unsurpassed attention to detail helps him build restaurant operations and train employees. He is responsible for developing pizza dough and salad recipes and serves as general manager and director of employee training. Ehlenfeldt has wide-ranging restaurant experience and always aims to combine a sense of whimsy with his rigorous standards and integrity.
Re-hearing due to Change of Manager ...
www.hingham-ma.com, 11 Dec 2013 [cached]
Re-hearing due to Change of Manager - Jeff Tocchio of Drohan Tocchio & Morgan PC and Michael Ehlenfeldt, proposed manager of Stone Hearth Pizza Co. were present to discuss the rehearing for an application for a Restaurant Common Victualler Wine & Malt License by Asillem, LLC d/b/a Stone Hearth Pizza Co., 19 Shipyard Drive, Hingham.
...
Voted - A motion was made by Mr. Rabuffo and seconded by Ms. Lauter to approve an application for a Restaurant Common Victualler Wine & Malt License by Asillem, LLC d/b/a Stone Hearth Pizza Co., 19 Shipyard Drive, Hingham, Michael Ehlenfeldt, Manager; subject to the approval of all town boards and departments, completion of the premises in accordance with the building plan as submitted, submission of a valid certificate of insurance evidencing liquor legal liability insurance coverage in at least the minimum statutory amounts, and the approval of the Massachusetts Alcoholic Beverages Control Commission.
...
Form 43 application for Stone Hearth Pizza Co., Michael Ehlenfeldt, Manager
Stone Hearth Pizza
www.stonehearthpizza.com, 12 July 2011 [cached]
Chef and manager Michael Ehlenfeldt's menu offers both classic and unexpected varieties of Neapolitan-style, oven-fired pizzas, as well as a regional beer and wine list.
...
Michael Ehlenfeldt - Chef/General Manager Before joining the Stone Hearth Pizza Co. team, Michael Ehlenfeldt worked for 14 years as chef de cuisine at Hamersley's Bistro, one of Boston's top fine dining establishments. Ehlenfeldt possesses a depth of knowledge that allows him to consistently serve quality food, while his unsurpassed attention to detail helps him build restaurant operations and train employees. He is responsible for developing pizza dough and salad recipes and serves as general manager and director of employee training. Ehlenfeldt has wide-ranging restaurant experience and always aims to combine a sense of whimsy with his rigorous standards and integrity.
Michael Ehlenfeldt, of ...
www.vnews.com, 25 Aug 2015 [cached]
Michael Ehlenfeldt, of Charlestown, has been hired as executive chef of The Inn at Weathersfield. Ehlenfeldt came to The Inn from Solo Farm & Table in South Londonderry, N.H., and has spent most of his more than 25-year culinary career in Boston, including 14 years as the executive sous chef at Hamersley Bistro. Ehlenfeldt will develop and execute The Inn's menus for the restaurant, wedding and special events, and will be one of the key instructors in The Hidden Kitchen, the Inn's non-professional cooking classroom.
Chef Michael Ehlenfeldt ...
www.vnews.com, 18 Nov 2015 [cached]
Chef Michael Ehlenfeldt prepares a freshly-butchered turkey in the kitchen at the Inn at Weathersfield in Perkinsville, Vt., on October 22, 2015. (Valley News - Sarah Priestap)
...
They don't pop until the interior temperature is 180 degrees, and if you take it out at that temperature, it's going to be overdone," said Michael Ehlenfeldt, chef at the Inn at Weathersfield.
...
4 cups very dry pumpkin purée, can use canned (Ehlenfeldt likes to bake his own pumpkin.)
5 whole eggs
1 cup dark brown sugar
3/4 cup maple syrup (Ehlenfeldt likes the darker style formerly known as grade B.)
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