Tom Schpile

Tom Schpile Alle Spiele

My Talking Tom ist eine virtuelle Haustier-App, die im November vom slowenischen Studio Outfit7 veröffentlicht wurde. Sie ähnelt Pou und der vierzehnten App der Talking Tom and Friends-Reihe insgesamt. Eine ähnliche App namens My Talking. Mein Talking Tom ist das beste virtuelle Haustier-Spiel für die ganze Familie. - Spieler können Tom adoptieren und sich täglich um ihn kümmern. Sie sorgen. Spiele die besten Talking Tom-Spiele online auf Spiele. Du wirst die größte Kollektion an kostenlosen Talking Tom-Spielen für die ganze Familie auf dieser. TOM macht sich auf die Suche nach einem Erdbeermarmeladebrot mit Honig. Dabei lernt er jede Menge neue Freunde kennen und erlebt lustige Abenteuer. Tom Spiele: Tom & Jerry Spiele - Kostenlos online spielen! ( x bewertet). Topspiel. Katze gegen Hund. 76%. JETZT SPIELEN · Topspiel. Tom Schnappt.

Tom Schpile

Tom und Jerry Käseklicker. Tom und Jerry Maus hoch hinaus Maus hoch hinaus. Tom und Jerry Wasserbomben-Wahnsinn. Tom und Jerry Lauf, Jerry, lauf! TOM macht sich auf die Suche nach einem Erdbeermarmeladebrot mit Honig. Dabei lernt er jede Menge neue Freunde kennen und erlebt lustige Abenteuer. Spiele gegen Diese Statistik gibt einen Überblick über die häufigsten Gegenspieler eines Fußballers. Dabei werden aktuelle und ehemalige Gegenspieler.

Chocolate lovers should not miss the Valrhona bittersweet chocolate terrine a couple of slabs of richness topped with vanilla-poached cherries.

And yes, there is il sacchetto di cioccolate, also known as the chocolate bag, Mr. Who could resist this molded box of dark chocolate candy filled with a banana split?

Who could resist A Mano? A Mano Main Road, Mattituck www. Not wheelchair accessible. WHAT WE LIKE Corn salad, corn chowder, seared yellowfin tuna, peeky-toe crab cake, beet salad; lasagna, penne amatriciana, grilled swordfish, diver scallops, prosciutto-wrapped tuna, soft-shell crabs; all desserts.

Dinner: 5 to 10 p. Sunday through Thursday, until 11 on Friday and Saturday. Reservations are taken weekdays but only for five or more on weekends.

Definitely the uccelletti. Ask Mr. With visions of groupies, applause and artistic concoctions, he opted for cooking — less elusive a goal than rock stardom.

He estimates he has owned and sold 17 restaurants among them, the renowned Panama Hatties of Huntington Station and cooked at nearly Although the North Fork of Long Island now has more than 30 wineries, it long lacked enough restaurants and accommodations to make it a true wine destination along the lines of Napa, Sonoma or Provence.

The inn, which has four rooms with private baths, is decorated in a style Fleming describes as "Shaker-esque and distinctly not Victorian," pared-down yet comfortable.

The spare but elegant dining area, with nooks and open spaces, gives diners privacy simply by the angled layout of the tables.

Hayden's goal is to bring a European sensibility to the North Fork, and he's emulating the style of French chefs from provincial towns, such as Georges Blanc, who stick close to home in sourcing meats and produce.

Mike Mraz has selected seven Long Island wines and seven international wines to offer by the taste, glass or bottle.

Dessert never takes a backseat with Fleming's exquisite creations--from blackberry corn cake and coconut tapioca to a chocolate caramel tart with caramel ice cream--and seven dessert wines and Ports.

The partners have ambitious plans to improve the tourism experience. Guests can choose from a frequently changing list of 54 wines percent of them from Long Island--available by the glass, taste or flights and 79 New and Old World wines by the bottle from some of the world's lesser-known appellations.

Try a local match of Channing Daughters Vino Bianco with succulent Widow's Hole oysters, a bright honeydew and basil soup with a Muscat Blanc from Navarro in Mendocino or the bold Turley Zinfandel Juvenile with delectable Tasmanian blue cheese.

At the western end of the North Fork winery trail, Jedediah Hawkins Inn opened in Jamesport in June in the renovated 19th-century Italianate villa of sea captain Hawkins.

There are five rooms and one suite. Behind the modern decor lies a stainless steel-outfitted kitchen where veteran Long Island chef and restaurateur Tom Schaudel and chef de cuisine Michael Ross transform local ingredients--some from the inn's own garden--into dishes for Jedediah's, the fine dining room.

The Captain's Cellar, a subterranean wine cellar made of fieldstone and brick, is home to the restaurant's 2,bottle collection and offers a full dinner menu and tapas-style menu each night.

Come for "High Cheese," when Schaudel offers delicious pairings of New York wine and cheeses at teatime in the property's screened-in gazebo.

A recent tasting menu included a green bean, watermelon and blue cheese salad with a splash of Wölffer verjus, complemented by a Martha Clara Brut NV, which also did justice to tempura zucchini blossoms stuffed with local Catapano goat cheese.

Barbara Shinn and David Page, who practice sustainable farming in their vineyard, are restoring an s farm house to create a four-room B and B. He is seemingly everywhere - performing cooking demos at the mall, organizing charity events, playing with his rock band, blending his own wine, publishing an annual list of the year's 10 worst customers and, most frequently, opening yet another restaurant.

His favorite suffix testifies to an emphasis on fish, and his cooking style is an exuberant blend of Asian and Italian influences married to local ingredients.

The flavors are bold, the platings tend toward the ornate and vertical. Diners who don't know the difference between Col.

He's wildly articulate, completely indiscreet and unfailingly quotable. Detractors may attribute Schaudel's success to all the publicity he receives, a view disputed by Morris Sendor, publisher of the annual "Great Restaurants of Long Island.

He also noted Schaudel's involvement in every element of his restaurants. Schaudel's year-old daughter, Courtney, who has worked in her dad's restaurants since she was 10, attributes his success to an utter lack of pretension.

They don't expect this guy in jeans with long hair who's covered in tattoos. And although Schaudel jokes that it's been years since he's seen his toes, he is a pretty sexy chef, with his long gray hair, bright blue eyes and easy masculinity.

Schaudel, a partner in the venture, is executive chef of the restaurant, Jedediah's. He calls the project "a personal statement, my little jewel box, my footprint in a budding Napa Valley.

The restaurant's menu, elegant and heavily reliant on local produce, was conceived by Schaudel and chef de cuisine Michael Ross, most recently of Fiddleheads in Oyster Bay, to whom Schaudel will hand over the reins once the kitchen is up and running.

Schaudel has a lot of experience in handing off. At the moment, he owns five restaurants and consults on two others.

Surprisingly, it seems that the seven restaurants haven't taken him away from his golf game or stopped him from taking a recent weeklong wine-tasting trip through Italy.

A longtime friend and admirer, Meehan thinks he knows why: "He looks for the best people, he trusts people, and he delegates.

Before CoolFish opened in , "I was a seven-day-a-week guy," he said. Up until then, he had been involved with one, maybe two places at a time, none of them terribly big, none of them consistently busy.

CoolFish was on a different scale. The success of CoolFish gave Schaudel a financial cushion for the first time, and within two years he was able to hire an executive chef, a move that freed him to begin consulting in earnest.

Having lieutenants in the kitchen also allowed Schaudel to be more of a presence in the dining room, a role that suits his skills as a raconteur.

He has a bottomless store of tales. Like the one about the time his kitchen ran out of propane gas for the stoves and he prevailed upon the owner of the diner across the street to let him use the kitchen.

Then we had to put garbage bags over the waitstaff - we cut out eyeholes so they could see. Only one lady complained - she said her mashed potatoes were soggy.

Born in Queens in , Schaudel moved to Carle Place when he was 4 years old. He wasn't an avid student, expending far more energy playing the guitar than on studying.

By 18, though, he had realized he would never "make it as a guitarist in a big way. Schaudel still plays guitar in two bands: "I'm in the twilight of a mediocre career as a rock star.

Owner Sidney Solomon took Schaudel under his wing and within three weeks he was made a line cook and found that certain aspects of the job - performing for an audience, getting waitresses to pay attention to him - satisfied some of his unrequited rock-star needs.

It was a popular, rollicking place - much less formal than it has become under subsequent chefs - and gave him the wherewithal in to open, again with Curti and Smith, Spring Close House now the Laundry in East Hampton.

CoolFish, opened in , was, according to Michael Meehan, "Tom's home run. That's what put him on the map. Schaudel says that CoolFish marked the moment when he started thinking like a restaurateur, and not a chef.

When I began to think like a restaurateur, I gave them what they wanted. That's when I started to make money. One thing his customers want is to see "chef Tom," and so Schaudel spends quite a lot of time shuttling between restaurants - a process made more enjoyable by his Ford Explorer, Porsche Boxster and vintage Mercedes SL.

He also maintains a busy roster of guest appearances and benefit dinners and, for the past five years, has been contributing "Tom's Top Ten," an annotated list of the year's worst customers, to the annual "Great Restaurants of Long Island," a feature that publisher Sendor says is the magazine's most popular.

Sendor's affection for Schaudel is boundless. Sendor's wife and partner, Rosalie, noted that Schaudel is "the biggest supporter of Long Island products - produce and especially wine.

With the help of the winemakers at Paumanok Vineyards, Schaudel created his own proprietary "Tom Schaudel Chef's Reserve" line, which includes a cabernet sauvignon, a merlot and a chardonnay.

Schaudel's generosity extends to other restaurateurs as well. A few months ago he got a call from a friend of his, the accountant for a restaurant, LL Dent, poised to open in Carle Place.

The owners, mother Lillian and daughter Leisa Dent, were new to the restaurant business. Could Tom give them a bit of advice?

The night it opened, and for four nights thereafter, he was in the kitchen, acting as expediter - the "conductor" who calls the orders as they're brought in from the dining room.

Tom Schaudel created this dish for Ocean Bistro and it has gone on to grace the menu at CoolFish. Here's an adaptation for home cooks.

Soak skewers in cold water. Combine basil and oil in blender and puree until smooth. Let oil steep for 1 hour.

Strain through a fine strainer and set aside. Combine barbecue sauce and mango puree and set aside. Divide shrimp into 4 portions and thread onto skewers.

Take corn kernels off cob with a knife and place in a mixing bowl. Toss corn with cilantro and season with salt, pepper and sugar.

Grill shrimp on skewers until pink, about 3 minutes on each side. Brush with the barbecue-mango sauce. Meanwhile, heat butter in saucepan and saute the corn mixture on medium heat until heated through.

Place hot corn in center of plate. Top with shrimp and decorate around the corn with basil oil.

Makes 4 servings. Schaudel uses this moist cake as a base for various desserts. At Jedediah's he serves it with a compote of figs and Armagnac.

In a small bowl, combine flour and baking powder and mix thoroughly with a fork. With an electric mixer, beat butter, oil and sugar until fluffy.

Add the almond paste and lemon zest and continue beating until smooth. Beat in eggs 1 at a time until they are well incorporated.

Mix in flour mixture until it disappears. Pour into the buttered loaf pan and bake until a wooden skewer poked into the center comes out smooth, about 45 minutes.

If desired, brush the top with a few tablespoons of Cointreau or triple sec. When cool enough to handle, remove from pan, then cool completely on a rack.

Makes 8 to 10 servings. When people on the North Shore want a good meal, they go to Manhattan. When people in Manhattan want a good meal, they go to Paris.

When people in Paris want a good meal, they go to Hong Kong. When people in Hong Kong want a good meal Diners drive onto a circular courtyard in front of the handsome Georgian-style building, walk through a foyer with a black-and-white tile floor and climb an elegantly curved marble staircase to the lovely second-floor dining rooms.

An elevator is available. The look of Passionfish was spare, and it served innovative seafood with a number of Asian spins.

In contrast, the Mansion, which is also owned by Mr. The two dining rooms have chocolate-brown and beige walls, gold silk draperies and medallion-patterned carpeting in those colors.

The comfortable chairs feature gold plush seats and striped silk backs. Tables are set with an abundance of crystal, which sparkles in the candlelight.

Service was not sparkling, though. One evening we had to ask for more rolls, and when they were delivered, we had to prompt the server for more butter.

A second night the bread service was down pat, but there were other slip-ups. I never had the feeling that waiters were really listening, and it was no surprise when cheese requested for a pasta never arrived.

But when it came to food, there was a lot to like. The Maryland lump crab appetizer was a standout. A tropical fruit sauce covered the plate, surrounding a mound of avocado mousse with the lovely crab on top.

Another seafood starter that scored was tuna, tuna, tuna — a square plate with four sections holding tuna tartare, slices of tuna in a light tempura crust, sesame-coated rare slices and a refreshing salad of wasabi leaf and radish.

Three other openers I would order again were an asparagus-leek salad in a lemon vinaigrette with a wedge of blue cheese and a Parmesan crisp; a very tasty wild mushroom risotto enhanced by slices of duck sausage, wild arugula and sage; and a roasted-beet salad arranged above a mound of braised fennel with orange segments, hazelnuts and goat cheese on the plate.

But the grilled trumpet mushrooms translated to just a few slices placed atop a yellow tomato tartare. Both the butter-poached lobster risotto tossed with tiny green beans and the penne rigate with teardrop tomatoes, lobster, basil and corn broth were tasty but not large enough to be main courses.

There were other low points. An appetizer of pan-roasted oysters in a broth with leeks, paddlefish caviar and salmon roe was strong and fishy-tasting.

A few entrees were not cooked to order. Pepper-seared yellowfin tuna, requested medium rare, was purple rare.

An otherwise pleasing beef tenderloin, a special, arrived only slightly pink, not the medium rare we ordered. One of those skimpy pastas came up wanting: spaghetti amatriciana was overpowered by hot pepper.

Usually this dish sings with flavor from pancetta, prosciutto or bacon. Guanciale, another pork product, was listed as an ingredient, but its presence was not noticeable.

The only dessert disappointment was the berry crisp, a heavyweight hockey puck with very few berries embedded in it. My favorite sweet was the exceptionally moist and flavorful roasted pineapple bread pudding in a puddle of coconut custard with a garnish of whipped cream.

Chocolate lovers had two wonderful picks. Those who don't like extraneous flavors diluting their chocolate went for the flourless chocolate cake paired with chocolate mousse and crowned with shards of dark chocolate.

The owner, Tom Schaudel, knows wine; pay attention to his daily picks. Ramp at entrance, restrooms designed for the disabled and an elevator to the second floor.

Ratings reflect the reviewer's reaction to food, ambience and service, with price taken into consideration. Menu listings and prices are subject to change.

Private Dining is available at Jewel Restaurant in Melville with 4 different venues The Atrium Located in the atrium of the Rubie Corporate Plaza building, the Pool Room boasts a three story Carrera marble waterfall, a glass and polished steel staircase, and a wall of exotic plant life.

Starlight Room The Starlight Room, located just off the lounge, with a view of the wine cellar and patio, offers a semi-private dining experience for up to thirty five guests.

Chef's Tasting Room A "Special Occasion" experience exclusively for you and your guests , with seating up to ten. Here at Plated Simply we work with you to transform your vision of any affair into a reality.

Whether you're looking to celebrate a special milestone, impress with a corporate event, astonish with a fabulous soiree or create a wedding experience that will last a lifetime, Plated Simply is you you.

Tom will help you assemble the perfect menu, creating a taste of style unique to your event. Adam and Courtney will perfect the details from choosing an exquisite table design to professional staffing we will guide you step by step allowing you to fully be a guest at your own party.

We look forward to hearing from you. All of Tom's restaurants have private dining and party packages.

The idea behind A Lure is to create a seafood chowder house, serving impeccably fresh fish and seafood, in a relatively casual and convivial setting for locals, boaters, day-trippers and vacationers on the idyllic north shore of Long Island wine country.

Wood oven fired pizza and pastas star on the menu along with local ingredients from the nearby farms and bay.

Coming Soon! Private Dining. Plated Simply Catering. About Tom. Petulant Wino Review. And you leave far from petulant, just wanting to return.

Schaudel's Petulant Wino opens in Aquebogue. Petulant Wino uncorks in Aquebogue at 4 p. The eclectic restaurant moves into the site occupied by Comtesse Therese Bistro for the last three and one-half years.

Petulant Wino, Main Rd. Be-Ju Tom Schaudel's sensational new sushi emporium in Melville. Located within his magnificent Jewel restaurant , Tom and chefs shigeki yamamoto, and hiroki tanii have created a pan asian world, decorated in tones of cream and earth.

Be-Ju is dominated by a large sushi bar ,behind which chefs yamamoto and tanii create their wondrous dishes. Tom Schaudel is one of Long Island's most prolific and exciting chefs.

After graduating from the C. Tom is an accomplished musician with an offbeat and hilarious sense of humor. Tom met Chef Yamamoto when chef Yama was working at Nagashima, a popular and highly successful sushi restaurant in Jericho.

Yama is a certified sushi master chef, and also worked at the famed 3 star New York Nissan restaurant. After collaborating on a number of restaurant projects, tom was convinced that yama was the best sushi chef he had ever known and asked him to join him in opening Be Ju in The restaurant has given chef yamamoto the opportunity to have his skills exhibited in full display.

Yama personally selects his fish in Montauk, and in his off time roots and suffers with the NY Jets. Tanii, yama's associate at Be Ju, is also a Certified Master Chef who had years of experience at the famed Nippon restaurant in NY, which was America's first sushi bar.

Highly skilled, with an easy going manner, he brings a stellar reputation and great skills to Be-Ju.

Tanii is one of the select few sushi masters who are licensed to prepare the exotic and potentially deadly fugu blowfish.

Tanii enjoys running marathons and playing baseball. Tom met us and gave us a "cooks tour" of Be-Ju, which was originally a series of beautiful party rooms at Jewel, first utilized for cigar and wine dinners.

With the introduction of Be-Ju, the rooms have been converted into a beautiful asian stylized restaurant.

Be Ju features a linear dining room and sushi bar, with seating by the oversized tinted green windows. The menu offers a series of Special Sushi dinners , individual sushi offerings and unique chef combinations of sushi and sashimi.

Be-Ju is a perfect place for a business lunch or dinner, cocktails and networking. The crown in the Jewel is Be-Ju. This great sushi spot opens in what had been the glassed-in, cigars-and-Cognac space in Tom Schaudel's Jewel in Melville.

The beverage now is superb sake; the smoke, reserved for finishing duck and salmon. Be-Ju is as serene and pristine as Jewel is buoyant and brassy.

It arrives in creamy hues and deep earth tones, seating about 20, plus seven in the sushi bar's glistening chairs. The restaurant-within-a-restaurant offers some of the best uncooked fish on Long Island.

Schaudel sometimes appears there, too. Uchiyama and Tanii present exceptionally rich and meticulously sliced fatty tuna, all soft pink and white; and grand, velvety medium-fatty tuna.

Yellowtail, amberjack and Japanese mackerel also are outstanding. Kumamoto oysters are served with pearls of mango, cucumber and verjus.

The kitchen delivers a wonderful shrimp-and-sea urchin risotto, hinting of ginger, garlic and lemongrass, sporting a gleam of gold leaf; yellowtail with a dab of lightly spicy red-pepper mousse; and a masterfully excessive lobster roll, kaleidoscopic with crab, avocado and cucumber, wrapped in soy paper, topped with a perfect cut claw.

Delicate Lapsang Souchong tea-smoked salmon announces itself with an aromatic puff when the little jar that holds it is opened.

Star-anise smoked Long Island duck breast is good, probably the chewiest choice on the menu. Tuna tataki climaxes with a shaving of black truffle.

It's populist that Be-Ju also sends out a spicy tuna roll, one that emphasizes the fish and allows you to forget all those incendiary versions that mask dull seafood.

A well-made California roll is available, too, just in case. You'll enjoy the bracing soup with chicken, coconut, green curry and kaffir lime that's dubbed "Asian penicillin," and the gently earthy, satisfying mushroom dashi soup with nutty honshimejis.

Coconut tapioca, with mango sorbet and black-sesame cake croutons; apple-filled pot stickers with soy-caramel dip; yuzu-white chocolate semifreddo with toasted coconut; and a chocolate-wasabi bombe with ginger-chocolate sauce spark the desserts.

Be-Ju implies bijou: something refined, prized. It's a gem. Tom Schaudel's Be-Ju opens in Melville. When Tom Schaudel opened his sparkling Melville restaurant Jewel in December , he designated one of the many dining areas a cigar-and-Cognac lounge.

Back of the House - Tom Schaudel. Born and raised in Carle Place, he had his first restaurant job there as a dishwasher. In a phone conversation after my visits to his newest restaurant, the year-old Jewel in Melville, he estimated that he had owned 14 or 15 restaurants on Long Island.

But Jewel, in the Rubie Corporate Plaza, is the brightest sparkler in his crown. Marc Beige, the owner of the building, is a partner in the restaurant.

Jewel is also the largest of Mr. Jewel Broadhollow Road Melville jewelrestaurantli. Glittery Jewel stands out for size, setting and star chefs.

It's the latest theatrical production under the byline of Long Island's roving restaurateur, Tom Schaudel. Schaudel and co-chef Michael Ross lead a brigade in the open kitchen of this first-floor panorama, which anchors Rubie Corporate Plaza.

Rubie is known for its major costume company. Jewel's flamboyant outfit is impossible to ignore. In scope, this is the most ambitious undertaking by Schaudel, who gets attention the way a beach attracts waves.

Their current showcase seats almost in a fun house of swirling wood, much marble, upside-down lamps above the lounge, colorful bubbles floating over the dining room, a tiled namesake waterfall at the bar, and quotations from sources as varied as Julia Child and Tommy Smothers announcing the kitchen.

Jewel already is a lunch destination, one not entirely devoted to protein and testosterone. On weekends, it's high-decibel party time.

Schiller has gone on to direct over comedy TV commercials and is currently represented by his own company, Schillervision.

In spring, the comedy album "Tom and Don" which is a compilation of improv interviews between Schiller and musician Donald Fagen was released. From Wikipedia, the free encyclopedia.

This biography of a living person needs additional citations for verification. Please help by adding reliable sources. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately , especially if potentially libelous or harmful.

The New York Times. Archived from the original on Retrieved Some of the names here will be familiar only to die-hard fans; others, like Murphy, defined what was funny for generations of viewers.

Complete list — — — — — — Categories : Living people American male comedians 21st-century American comedians American male television actors American television directors American television writers American male television writers American film directors Primetime Emmy Award winners 21st-century American screenwriters.

Tom und Jerry Käseklicker. Tom und Jerry Maus hoch hinaus Maus hoch hinaus. Tom und Jerry Wasserbomben-Wahnsinn. Tom und Jerry Lauf, Jerry, lauf! Lade Mein Talking Tom 2 und genieße die App auf deinem iPhone, iPad und iPod touch. Ich habe ihr auf einem iPad von uns my Tom Kategorie: Spiele. Lustige Tom und Jerry Spiele. Der Spaß hört niemals auf, wenn du Tom & Jerry Games online spielst! Hab Spaß mit Tom, Jerry, Spike, Tuffy and Quacker. Action Maus und Katze klassischer bei mit Mach Spiele: Jerry und Tom Spiele Jerry & Tom Spiele: Tom Topspiel bewertet) x Jerry Schnappt Tom 73%. Spiele gegen Diese Statistik gibt einen Überblick über die häufigsten Gegenspieler eines Fußballers. Dabei werden aktuelle und ehemalige Gegenspieler.

Joe is a skilled monster hunter. But the upcoming day will be quite tough for him as the Dark Lord will release all of his minions upon the city.

Help Joe to defeat monsters in this exciting adventure. Meet the McBrain Family and spend a day with its colorful family members as they deal with various problems.

There are so many microbes around us. We must be careful about them. A recent tasting menu included a green bean, watermelon and blue cheese salad with a splash of Wölffer verjus, complemented by a Martha Clara Brut NV, which also did justice to tempura zucchini blossoms stuffed with local Catapano goat cheese.

Barbara Shinn and David Page, who practice sustainable farming in their vineyard, are restoring an s farm house to create a four-room B and B.

He is seemingly everywhere - performing cooking demos at the mall, organizing charity events, playing with his rock band, blending his own wine, publishing an annual list of the year's 10 worst customers and, most frequently, opening yet another restaurant.

His favorite suffix testifies to an emphasis on fish, and his cooking style is an exuberant blend of Asian and Italian influences married to local ingredients.

The flavors are bold, the platings tend toward the ornate and vertical. Diners who don't know the difference between Col.

He's wildly articulate, completely indiscreet and unfailingly quotable. Detractors may attribute Schaudel's success to all the publicity he receives, a view disputed by Morris Sendor, publisher of the annual "Great Restaurants of Long Island.

He also noted Schaudel's involvement in every element of his restaurants. Schaudel's year-old daughter, Courtney, who has worked in her dad's restaurants since she was 10, attributes his success to an utter lack of pretension.

They don't expect this guy in jeans with long hair who's covered in tattoos. And although Schaudel jokes that it's been years since he's seen his toes, he is a pretty sexy chef, with his long gray hair, bright blue eyes and easy masculinity.

Schaudel, a partner in the venture, is executive chef of the restaurant, Jedediah's. He calls the project "a personal statement, my little jewel box, my footprint in a budding Napa Valley.

The restaurant's menu, elegant and heavily reliant on local produce, was conceived by Schaudel and chef de cuisine Michael Ross, most recently of Fiddleheads in Oyster Bay, to whom Schaudel will hand over the reins once the kitchen is up and running.

Schaudel has a lot of experience in handing off. At the moment, he owns five restaurants and consults on two others. Surprisingly, it seems that the seven restaurants haven't taken him away from his golf game or stopped him from taking a recent weeklong wine-tasting trip through Italy.

A longtime friend and admirer, Meehan thinks he knows why: "He looks for the best people, he trusts people, and he delegates.

Before CoolFish opened in , "I was a seven-day-a-week guy," he said. Up until then, he had been involved with one, maybe two places at a time, none of them terribly big, none of them consistently busy.

CoolFish was on a different scale. The success of CoolFish gave Schaudel a financial cushion for the first time, and within two years he was able to hire an executive chef, a move that freed him to begin consulting in earnest.

Having lieutenants in the kitchen also allowed Schaudel to be more of a presence in the dining room, a role that suits his skills as a raconteur.

He has a bottomless store of tales. Like the one about the time his kitchen ran out of propane gas for the stoves and he prevailed upon the owner of the diner across the street to let him use the kitchen.

Then we had to put garbage bags over the waitstaff - we cut out eyeholes so they could see. Only one lady complained - she said her mashed potatoes were soggy.

Born in Queens in , Schaudel moved to Carle Place when he was 4 years old. He wasn't an avid student, expending far more energy playing the guitar than on studying.

By 18, though, he had realized he would never "make it as a guitarist in a big way. Schaudel still plays guitar in two bands: "I'm in the twilight of a mediocre career as a rock star.

Owner Sidney Solomon took Schaudel under his wing and within three weeks he was made a line cook and found that certain aspects of the job - performing for an audience, getting waitresses to pay attention to him - satisfied some of his unrequited rock-star needs.

It was a popular, rollicking place - much less formal than it has become under subsequent chefs - and gave him the wherewithal in to open, again with Curti and Smith, Spring Close House now the Laundry in East Hampton.

CoolFish, opened in , was, according to Michael Meehan, "Tom's home run. That's what put him on the map. Schaudel says that CoolFish marked the moment when he started thinking like a restaurateur, and not a chef.

When I began to think like a restaurateur, I gave them what they wanted. That's when I started to make money. One thing his customers want is to see "chef Tom," and so Schaudel spends quite a lot of time shuttling between restaurants - a process made more enjoyable by his Ford Explorer, Porsche Boxster and vintage Mercedes SL.

He also maintains a busy roster of guest appearances and benefit dinners and, for the past five years, has been contributing "Tom's Top Ten," an annotated list of the year's worst customers, to the annual "Great Restaurants of Long Island," a feature that publisher Sendor says is the magazine's most popular.

Sendor's affection for Schaudel is boundless. Sendor's wife and partner, Rosalie, noted that Schaudel is "the biggest supporter of Long Island products - produce and especially wine.

With the help of the winemakers at Paumanok Vineyards, Schaudel created his own proprietary "Tom Schaudel Chef's Reserve" line, which includes a cabernet sauvignon, a merlot and a chardonnay.

Schaudel's generosity extends to other restaurateurs as well. A few months ago he got a call from a friend of his, the accountant for a restaurant, LL Dent, poised to open in Carle Place.

The owners, mother Lillian and daughter Leisa Dent, were new to the restaurant business. Could Tom give them a bit of advice? The night it opened, and for four nights thereafter, he was in the kitchen, acting as expediter - the "conductor" who calls the orders as they're brought in from the dining room.

Tom Schaudel created this dish for Ocean Bistro and it has gone on to grace the menu at CoolFish. Here's an adaptation for home cooks. Soak skewers in cold water.

Combine basil and oil in blender and puree until smooth. Let oil steep for 1 hour. Strain through a fine strainer and set aside.

Combine barbecue sauce and mango puree and set aside. Divide shrimp into 4 portions and thread onto skewers. Take corn kernels off cob with a knife and place in a mixing bowl.

Toss corn with cilantro and season with salt, pepper and sugar. Grill shrimp on skewers until pink, about 3 minutes on each side.

Brush with the barbecue-mango sauce. Meanwhile, heat butter in saucepan and saute the corn mixture on medium heat until heated through.

Place hot corn in center of plate. Top with shrimp and decorate around the corn with basil oil. Makes 4 servings. Schaudel uses this moist cake as a base for various desserts.

At Jedediah's he serves it with a compote of figs and Armagnac. In a small bowl, combine flour and baking powder and mix thoroughly with a fork.

With an electric mixer, beat butter, oil and sugar until fluffy. Add the almond paste and lemon zest and continue beating until smooth.

Beat in eggs 1 at a time until they are well incorporated. Mix in flour mixture until it disappears. Pour into the buttered loaf pan and bake until a wooden skewer poked into the center comes out smooth, about 45 minutes.

If desired, brush the top with a few tablespoons of Cointreau or triple sec. When cool enough to handle, remove from pan, then cool completely on a rack.

Makes 8 to 10 servings. When people on the North Shore want a good meal, they go to Manhattan. When people in Manhattan want a good meal, they go to Paris.

When people in Paris want a good meal, they go to Hong Kong. When people in Hong Kong want a good meal Diners drive onto a circular courtyard in front of the handsome Georgian-style building, walk through a foyer with a black-and-white tile floor and climb an elegantly curved marble staircase to the lovely second-floor dining rooms.

An elevator is available. The look of Passionfish was spare, and it served innovative seafood with a number of Asian spins.

In contrast, the Mansion, which is also owned by Mr. The two dining rooms have chocolate-brown and beige walls, gold silk draperies and medallion-patterned carpeting in those colors.

The comfortable chairs feature gold plush seats and striped silk backs. Tables are set with an abundance of crystal, which sparkles in the candlelight.

Service was not sparkling, though. One evening we had to ask for more rolls, and when they were delivered, we had to prompt the server for more butter.

A second night the bread service was down pat, but there were other slip-ups. I never had the feeling that waiters were really listening, and it was no surprise when cheese requested for a pasta never arrived.

But when it came to food, there was a lot to like. The Maryland lump crab appetizer was a standout. A tropical fruit sauce covered the plate, surrounding a mound of avocado mousse with the lovely crab on top.

Another seafood starter that scored was tuna, tuna, tuna — a square plate with four sections holding tuna tartare, slices of tuna in a light tempura crust, sesame-coated rare slices and a refreshing salad of wasabi leaf and radish.

Three other openers I would order again were an asparagus-leek salad in a lemon vinaigrette with a wedge of blue cheese and a Parmesan crisp; a very tasty wild mushroom risotto enhanced by slices of duck sausage, wild arugula and sage; and a roasted-beet salad arranged above a mound of braised fennel with orange segments, hazelnuts and goat cheese on the plate.

But the grilled trumpet mushrooms translated to just a few slices placed atop a yellow tomato tartare. Both the butter-poached lobster risotto tossed with tiny green beans and the penne rigate with teardrop tomatoes, lobster, basil and corn broth were tasty but not large enough to be main courses.

There were other low points. An appetizer of pan-roasted oysters in a broth with leeks, paddlefish caviar and salmon roe was strong and fishy-tasting.

A few entrees were not cooked to order. Pepper-seared yellowfin tuna, requested medium rare, was purple rare. An otherwise pleasing beef tenderloin, a special, arrived only slightly pink, not the medium rare we ordered.

One of those skimpy pastas came up wanting: spaghetti amatriciana was overpowered by hot pepper. Usually this dish sings with flavor from pancetta, prosciutto or bacon.

Guanciale, another pork product, was listed as an ingredient, but its presence was not noticeable. The only dessert disappointment was the berry crisp, a heavyweight hockey puck with very few berries embedded in it.

My favorite sweet was the exceptionally moist and flavorful roasted pineapple bread pudding in a puddle of coconut custard with a garnish of whipped cream.

Chocolate lovers had two wonderful picks. Those who don't like extraneous flavors diluting their chocolate went for the flourless chocolate cake paired with chocolate mousse and crowned with shards of dark chocolate.

The owner, Tom Schaudel, knows wine; pay attention to his daily picks. Ramp at entrance, restrooms designed for the disabled and an elevator to the second floor.

Ratings reflect the reviewer's reaction to food, ambience and service, with price taken into consideration.

Menu listings and prices are subject to change. Private Dining is available at Jewel Restaurant in Melville with 4 different venues The Atrium Located in the atrium of the Rubie Corporate Plaza building, the Pool Room boasts a three story Carrera marble waterfall, a glass and polished steel staircase, and a wall of exotic plant life.

Starlight Room The Starlight Room, located just off the lounge, with a view of the wine cellar and patio, offers a semi-private dining experience for up to thirty five guests.

Chef's Tasting Room A "Special Occasion" experience exclusively for you and your guests , with seating up to ten. Here at Plated Simply we work with you to transform your vision of any affair into a reality.

Whether you're looking to celebrate a special milestone, impress with a corporate event, astonish with a fabulous soiree or create a wedding experience that will last a lifetime, Plated Simply is you you.

Tom will help you assemble the perfect menu, creating a taste of style unique to your event. Adam and Courtney will perfect the details from choosing an exquisite table design to professional staffing we will guide you step by step allowing you to fully be a guest at your own party.

We look forward to hearing from you. All of Tom's restaurants have private dining and party packages. The idea behind A Lure is to create a seafood chowder house, serving impeccably fresh fish and seafood, in a relatively casual and convivial setting for locals, boaters, day-trippers and vacationers on the idyllic north shore of Long Island wine country.

Wood oven fired pizza and pastas star on the menu along with local ingredients from the nearby farms and bay. Coming Soon! Private Dining. Plated Simply Catering.

About Tom. Petulant Wino Review. And you leave far from petulant, just wanting to return. Schaudel's Petulant Wino opens in Aquebogue.

Petulant Wino uncorks in Aquebogue at 4 p. The eclectic restaurant moves into the site occupied by Comtesse Therese Bistro for the last three and one-half years.

Petulant Wino, Main Rd. Be-Ju Tom Schaudel's sensational new sushi emporium in Melville. Located within his magnificent Jewel restaurant , Tom and chefs shigeki yamamoto, and hiroki tanii have created a pan asian world, decorated in tones of cream and earth.

Be-Ju is dominated by a large sushi bar ,behind which chefs yamamoto and tanii create their wondrous dishes. Tom Schaudel is one of Long Island's most prolific and exciting chefs.

After graduating from the C. Tom is an accomplished musician with an offbeat and hilarious sense of humor. Tom met Chef Yamamoto when chef Yama was working at Nagashima, a popular and highly successful sushi restaurant in Jericho.

Yama is a certified sushi master chef, and also worked at the famed 3 star New York Nissan restaurant.

After collaborating on a number of restaurant projects, tom was convinced that yama was the best sushi chef he had ever known and asked him to join him in opening Be Ju in The restaurant has given chef yamamoto the opportunity to have his skills exhibited in full display.

Yama personally selects his fish in Montauk, and in his off time roots and suffers with the NY Jets. Tanii, yama's associate at Be Ju, is also a Certified Master Chef who had years of experience at the famed Nippon restaurant in NY, which was America's first sushi bar.

Schiller has gone on to direct over comedy TV commercials and is currently represented by his own company, Schillervision. In spring, the comedy album "Tom and Don" which is a compilation of improv interviews between Schiller and musician Donald Fagen was released.

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