![]() ![]() Even to-go containers have a short “life” of 90 days and are compostable.Ĭoupled with advanced “green kitchen” preparation techniques, the focus on fresh local and regional products promises a memorable dining experience. Induction-style heat wells take the place of energy-gulping steam tables. ![]() And there is no need for overhead vents, since the ovens feature catalytic converters that dissipate grease into water and co2. It’s a no-fry environment where open burners are replaced with induction cooking – using magnets to generate heat. I had a prime rib and it was delicious juicy and little over cooked than my preference, but still tender. The result: a major reduction in energy consumption and waste output. We were looking for a place to eat after the concert and the smartest thing to do was eat at a casino instead of driving around at 10 pm for a restaurant that is open late. Without sacrificing flavor and character, the “Q” culinary team is utilizing windspeed ovens and other innovations in food preparation. Kitchen operations spotlight top-to-bottom commitment to energy savings and the environment. The kitchens at the new Q are the first in the region to fully incorporate energy-saving windspeed and induction technologies.
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