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This profile was last updated on 11/21/05  and contains information from public web pages.
 
Background

Employment History

  • Chef
    Euphemia Haye
  • Sarasota

Education

  • Culinary Institute of America
6 Total References
Web References
This Month's Articles
www.sarasotamagazine.com, 21 Nov 2005 [cached]
Most recently sous chef at Euphemia Haye, chef Patrick Falbo came to Sarasota from the legendary Inn at Little Washington in northern Virginia where he worked after graduating from the Culinary Institute of America in New York.At Pátria, he uses only domestic and free-range meats.The quail is from Georgia, the Muscovy duck from California and the frog legs fresh from the Everglades.Falbo likes to buy top-quality products from small ranches and farms and pays extra per pound for center-cut, fresh fish filets because he wants the 3 1/2-inch sea bass to look as thick as a steak on your plate.
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Wine is a work in progress; Falbo intends to raise the cellar count to 500 making the restaurant eligible for recognition by The Wine Spectator.
This Month's Articles
www.sarasotamagazine.com, 1 Oct 2003 [cached]
Most recently sous chef at Euphemia Haye, chef Patrick Falbo came to Sarasota from the legendary Inn at Little Washington in northern Virginia where he worked after graduating from the Culinary Institute of America in New York.At Pátria, he uses only domestic and free-range meats.The quail is from Georgia, the Muscovy duck from California and the frog legs fresh from the Everglades.Falbo likes to buy top-quality products from small ranches and farms and pays extra per pound for center-cut, fresh fish filets because he wants the 3 1/2-inch sea bass to look as thick as a steak on your plate.
...
Wine is a work in progress; Falbo intends to raise the cellar count to 500 making the restaurant eligible for recognition by The Wine Spectator.
This Month's Articles
www.sarasotamagazine.com, 12 June 2002 [cached]
Most recently sous chef at Euphemia Haye, chef Patrick Falbo came to Sarasota from the legendary Inn at Little Washington in northern Virginia where he worked after graduating from the Culinary Institute of America in New York.At Pátria, he uses only domestic and free-range meats.The quail is from Georgia, the Muscovy duck from California and the frog legs fresh from the Everglades.Falbo likes to buy top-quality products from small ranches and farms and pays extra per pound for center-cut, fresh fish filets because he wants the 3 1/2-inch sea bass to look as thick as a steak on your plate.Consequently, you pay more.
Is it worth it?At $35, the filet mignon served on watercress with tortolloni of Virginia ham and manchego cheese is everything you could want in a piece of beef.The duck entrée was flavorful, the leg more tender than the chewy breast medallions, and the date/pancetta stuffing was rounded out with a tangy passion fruit demi glace.It came with cloud-light whipped sweet potatoes. $36.
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Wine is a work in progress; Falbo intends to raise the cellar count to 500 making the restaurant eligible for recognition by The Wine Spectator.Right now, the list does not include vintages.There are a number of well-priced wines, including Lindeman's "Reserve" Chardonnay at $23 or a Sartori Pinot Grigio at $21.There are also gaps-for example, six French reds, but no burgundies.Five of the six American pinot noir choices are from Oregon, and none is less than $43.The five bubblies start at $63.If you're on a Barclay's expense account, there's a Chateau Petrus (indeterminate vintage) for $950.
craigslist | vacation rentals in west virginia (old)
wv.craigslist.org, 4 Feb 2009 [cached]
Ember is the hottest dining experience on Snowshoe Mountain and it is on the first floor of your Lodge. Experience this incredible cuisine prepared by executive chef Pat Falbo.
Master Chef Patrick ...
www.pocahontastimes.com, 1 Jan 2007 [cached]
Master Chef Patrick Falbo
Master Chef Patrick Falbo sits beneath the striking artwork in ember Photo by Drew Tanner
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Ball and Falbo surely have subscribed to the philosophy that less is more.Even in the appetizers where heavy or heavy use of spices might be expected, the flavor of the meat or fish was never overpowered by the embellishment. , Ball's favorite dish on the party menu? , "Moroccan salmon," he said without hesitation.
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, "I'd expect to find this restaurant in Manhattan," Falbo said. , The approach, according to Falbo is American cuisine with accents from all over the world-Asian and Moroccan, for instance.But primarily, he said, all the products are local, at least regional, and part of the focus has been to buy local products-desserts, breads and bottled water, dealing with local vendors when they can."I don't feel like you have to get three pounds of food on your plate," he said.
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Ball and Falbo offer a charming kids' menu called wee plates.
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, While it won't cost that much at ember, Falbo said the benefit of guests in the kitchen works both ways. , "I think that approach is really beneficial because it keeps my cooks professional.It's good for their growth, I think," he said.
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, Equipped with a programmable combination oven that accepts up to 350 programs for different foods, Falbo and his chefs can cook up to four prime ribs at well done, medium well, rare and medium rare and the "brain" of the oven will cook each piece of meat to perfection, because each probe will be programmed to the correct temperature. , Falbo supervises 15 cooks between the day and night shift.
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