Is there anything better than a warm bowl of soup on a cold day? The great part of cooking soup is that you can throw pretty much anything in a pot, let it cook low and slow and end up with a healthy and delicious meal. In honor of National Soup Month, Woodside Executive Chef,
Food & Drink
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Just in time for the holidays, Woodside Executive Chef Michael Giampetruzzi shares an easy and healthy dessert packed with fall flavors like orange and vanilla, and bourbon, for a little kick. Bring this to any holiday event, or just to enjoy as breakfast throughout the week (with or without the bourbon, we won’t tell). Did we mention there was no
3 STEPS TO KEEPING YOUR SKIN HEALTHY THIS WINTER
Do you ever think about the health of your skin? As the weather begins to change you might start to notice your skin change due to stress or a lack of moisture in the air. These things and more can play a huge role on the
Woodside Executive Chef, Michael Giampetruzzi shares his thoughts on why everyone should be brining their Thanksgiving bird and his favorite way to create a show stopping turkey for any occasion.
To brine or not to brine that is the question. The simple answer is yes, you should, and here is why.
Although a labor of
Woodside Bar Lead, Jacob Scott, talks about creating the new fall drink menu for The Bar. Jacob has worked in the service industry for over fifteen years and joined the Woodside team two years ago, helping cultivate multiple menus featuring a wide range of craft cocktails, mocktails and diverse selection of beers and wines. Below
Woodside Executive Chef, Michael Giampetruzzi, talks about the inspiration of his third menu launch at Woodside. Originally from Bangor, ME, he has lived in Kansas City for over twenty years most recently serving as the Executive Chef at Café Trio before joining the Woodside team. Read more on what he had to say below.