Sean Owens

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  www.gardiners.net/Sweet%20Menu.html - [Cached Version]
  Published on: 11/16/2007    Last Visited: 11/16/2007  

  Our chef Sean Owens & his team will prepare a range of vegetarian creations to satisfy your dinning requirements.

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  www.nibureau.com/index/about-the-bureau/index/about-the - [Cached Version]
  Published on: 5/21/2007    Last Visited: 10/6/2009  

  Sean Owens is Chef and Patron of Gardiners Restaurant. He travelled and trained around the world, including work as a chef's apprentice in Hotel Montana in Zurich, Switzerland; in F.G. Brittinghams Irish Pub and Seafood Restaurant Lafayette Hill, Pennsylvania and at the International Sporting Club, in London, England as Senior Sous Chef. He served as Head Chef at the Ballygally Castle, and later as Sous Chef at the Europa Hotel Belfast. He served as Chairman of the Northern Ireland Association of Chefs and Cooks and was one of the first chefs to be inaugurated to the Northern Ireland Culinary Academy.

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  www.greenspointcatering.com/about/ - [Cached Version]
  Published on: 12/23/2007    Last Visited: 12/23/2007  

  Executive Chef, Sean Owens, joined Greens Point Catering in 2004.Coming from Hawaii, Sean brought with him a passion for excellent food and a creativity in preparation that sets Greens Point apart.He is responsible for Greens Point's menus, kitchen staff management, and the delicious cuisine.Sean's 22 years of cooking experience have taken him from New York to Hawaii to Colorado.He is married with three children and enjoys sports, motorcycles, and of course ... FOOD!
  
  Favorite Greens Point Menu Item: All of them
  
  Our Staff
  
  Top Row (left to right): Susie Plank, Sean Owens, Joni Heddles

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  www.rediscoverni.com/index1/index1/fooddrink.htm - [Cached Version]
  Published on: 3/12/2007    Last Visited: 3/12/2007  

  The celebrated chefs are Nick Price, Proprietor of the award-winning Nick's Warehouse restaurant in Belfast; Sean Owens, Head Chef and Owner of Gardiners Restaurant, Magherafelt; Liz Moore, Chef and Manager at Belle Isle Cookery School, County Fermanagh, and Noel McMeel, born and bred in Toomebridge, and currently Executive Chef at Castle Leslie.

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  www.longmontfyi.com/cuisine.asp?ID=16392 - [Cached Version]
  Published on: 5/16/2007    Last Visited: 5/17/2007  

  Chef Sean Owens bastes an ancho chili and rum grilled salmon for Greens Point Catering.Times-Call/Lewis Geyer
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  But with proper planning, party hosts don't need to cook that day, said Sean Owens, executive chef for Greens Point Catering in Longmont.Even if you're preparing a feast, all that should remain to do on graduation day is to heat food and assemble it on platters, Owens said.
  
  The key to a good graduation party is fun, easy foods, Owens said.Think sandwiches, barbecue, finger foods, cupcakes.
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  When choosing salmon, be sure it has no odor, said Owens, who spent many years eating fresh fish while living in Hawaii.The color should be bright, with no dull, opaque or hazy film.
  
  "If you can smell it, you don't want it," Owens said.
  
  For the rum grilled salmon platter, spray the grill with plenty of oil.Because the marinade recipe uses a lot of sugar, sugar will caramelize on it and give it "fantastic grill marks," but it also causes the fish to stick more to the grill, Owens said.
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  If you have any questions about the recipes, call Sean Owens, Greens Point Catering's executive chef, at 303-772-2247.

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  www.bcbr.com/article.asp?id=100614 - [Cached Version]
  Published on: 6/12/2009    Last Visited: 6/16/2009  

  Though it has served as a turnstile for many businesses over the past 128 years - most recently, as a barbecue joint - its current owners, Sean and Lynn Owens, hope its latest incarnation as The Dickens Tavern restores some of its earlier grace.
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  "We definitely want people to walk in and feel like they're stepping back in time - like they're in an oldstyle tavern, not something Home Depoted to look that way," said Sean Owens, who is also the chef.
  
  Owens also saw a higher use for the vault, left over from the building's days as a bank. He converted it from storage for coats and umbrellas into a wine vault that also houses a secluded table for two - perfect for either romance or a confidential meeting.
  
  The restaurant has banquet rooms available for larger gatherings, though. "We talked to local businesses, and (one of their complaints was that) there wasn't a good private spot where they could hold meetings," Owens said. He said it was a priority to "give something to Longmont we felt it needed - a decent restaurant with a good price range and a real comfortable feel.
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  "The Dickens Chicken - our beer-can-roasted chicken - is a shining star," Owens said. The chicken, he said, is all natural. "We try where we can to use natural and organic, but it doesn't work on the whole menu," he added.
  
  Owens noted that while the restaurant doesn't advertise any sustainability initiatives, "We're trying to be as green as we can. He said he is working with PACE to get energy audits and qualify as a certified company.
  
  Still, there's one part of the tavern's environment that Owens probably can't do anything about: the ghosts. In a Dickensian twist, there are tales of revelers who were killed at parties in the opera house and continue to haunt the building, and patrons have reported sightings. But Owens said any spirits are more mischievous than threatening. "I was rebuilding the stairs at night before we opened," he recounts. "I had a nail gun on a compressor. It's really noisy. It started losing power - something or somebody turned off the compressor. I was the only person in the building, and you can't accidentally turn it off. I yelled, 'If you turn it off, it's just gonna take longer.' " Owens said he turned it back on, and there was no further disruption of his work.
  
  But there was another time, he said, when he smelled a sewery funk emanating from the basement.

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  www.farminglife.com/young-farmers/Skills-put-on-show-at - [Cached Version]
  Published on: 7/1/2009    Last Visited: 10/18/2009  

  Finalists were given the opportunity to ask Sean Owens, development chef for the Ulster Pork and Bacon Forum, questions on the evening as he supervised their progress.
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  When the cooking time was up, chef Sean Owens deliberated over the entrants' dishes to determine the results and spoke to the invited audience. Sean remarked that this year's entrants were of a higher standard than ever seen before and shows that the popularity of this competition continues to grow year on year.

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  www.gardiners.net/Main%20Menu.html - [Cached Version]
  Published on: 11/16/2007    Last Visited: 11/16/2007  

  LOOK AT OUR CREATIONS MENU AVAILABLE ON FRIDAY AND SATURDAY NIGHTS WHERE SEAN AND HIS BRIGADEEXTEND THEIR CULINARY REPERTOIRE SO YOU MAY ENJOY BOTH CLASSICAL AND MODERN MENU INFLUENCES FROM AROUND THE GLOBE.
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  WE TRY TO ACCOMMODATE ALL OUR CUSTOMERS NEEDS IF YOU HAVE A SPECIFIC NUTRITIONAL OR DIETARY REQUIREMENT CHEF SEAN OWENS AND HIS BRIGADE HAVE A SUPERB REPERTOIRE OF LOCAL AND INTERNATIONAL DISHES AND WILL BE PLEASED TO OBLIGE.

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  www.gardiners.net/Outside_Catering.html - [Cached Version]
  Published on: 11/16/2007    Last Visited: 11/16/2007  

  Chef Sean Owens
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  If you find we have not got what you are looking for here, this is by far only a sample of what Sean and his team can create for you, so why not give Sean a ring yourself and let him alleviate any menu difficulties.
  
  Other costs will be accrued for hiring of tableware and kitchen facilities etc.

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  www.oaksshoppingcentre.co.uk/dungannon_chef.html - [Cached Version]
  Last Visited: 3/4/2009  

  Magherafelt chef Sean Owens, a former competitor and CHEF Ireland judge for 2009 said: "For many years, I have been competing in the Panel of Chefs' competitions in Ireland.
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  We're extremely pleased to welcome Sean Owens as one of the judges and hope that lots of chefs from the North make the short journey down to the competition.

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