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Rio Mar Seafood » NEWS & EVENTS http://www.riomarseafood.com A Seafood Destination Sun, 01 Jun 2014 03:59:15 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.18 2014 Tales of the Cocktail at RioMar, July 17th http://www.riomarseafood.com/2014/05/31/2014-tales-of-the-cocktail-at-riomar-july-17th/ http://www.riomarseafood.com/2014/05/31/2014-tales-of-the-cocktail-at-riomar-july-17th/#comments Sun, 01 Jun 2014 00:44:07 +0000 http://www.riomarseafood.com/?p=796 Spirited Dinner hosted by Sandeman Ports

On July 17th, from 7 till 10 pm, RioMar will be featuring a 5-course Tales of the Cocktail menu that will be paired with cocktails by Sandeman Ports.

View the menu here 2014 Tales of the Cocktail

Make your reservation today by calling 504-525-FISH (3474) or going to opentable.com !

We can’t wait to see you!

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Bazan and Prescott Become Business Partners, Owners of RioMar New Orleans, LA., http://www.riomarseafood.com/2013/03/27/bazan-and-prescott-become-business-partners-owners-of-riomar-new-orleans-la/ http://www.riomarseafood.com/2013/03/27/bazan-and-prescott-become-business-partners-owners-of-riomar-new-orleans-la/#comments Wed, 27 Mar 2013 21:21:35 +0000 http://www.riomarseafood.com/?p=483 FOR IMMEDIATE RELEASE

Bazan and Prescott Become Business Partners, Owners of RioMar New Orleans, LA.,
March 27, 2013 — RioMar, a Spanish and Latin American seafood restaurant in the Warehouse District, is proud to announce that OwnerNick Bazan has invited Miles Prescott to be co-­‐owner in addition to his current role as executive chef. The two restaurateurs made their partnership official earlier this month.

Prescott has worked in professional kitchens since 1993 and attended The New England Culinary Institute in Vermont. He has held several managerial roles as sous chef, chef de cuisine and executive chef. His specialty is in seasonal, sustainable, farm-­‐to-­‐table cuisine executed with technique and refinement. Prescott derived these skills from years of experience in the kitchens of many great practitioners, as well as immersion in a broad array of the classic world cuisines. Prescott has garnered positive reviews from Gambit and The Times-­‐Picayune, which named him one of the “New Chefs to Watch” for 2009.

Prescott has extensive experience executing traditional Spanish and Latin American cooking techniques from his time working under Chef Adolfo Garcia at RioMar. His innate curiosity fuels his culinary exploration and his passion for traditional Spanish flavors and fresh, local ingredients are evident throughout the dishes he creates at RioMar. “I am delighted to have Miles as my new business partner as we begin this new chapter of RioMar,” said Nick Bazan, co-­‐ owner of RioMar.
“Miles has tremendous restaurant experience, in and out of the kitchen, and this is a great opportunity for him to move forward in his culinary career. He is extremely passionate about his work and I am constantly impressed by his innovation and flair for culinary artistry.”

About RioMar:
Founded in 2000, and located in the heart of the Warehouse District in New Orleans, RioMar offers fresh seafood dishes and tapas prepared with exotic flavors and Creole influence. Owner Nick Bazan and Executive Chef/Owner Miles Prescott work to showcase the bounty of the Gulf with traditional Spanish and Latin American techniques. For more information, please visit: http://www.riomarseafood.com and like RioMar on Facebook and follow it on Twitter (@riomarseafood).

Media Contact:
Uptown PR
Samantha Navarra — snavarra@uptown-­‐pr.com — 985.974.8427

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There is a New Chef in Town- Miles Prescott Named RioMar’s Executive Chef http://www.riomarseafood.com/2013/01/28/there-is-a-new-chef-in-town-miles-prescott-named-riomars-executive-chef/ http://www.riomarseafood.com/2013/01/28/there-is-a-new-chef-in-town-miles-prescott-named-riomars-executive-chef/#comments Mon, 28 Jan 2013 21:03:43 +0000 http://www.riomarseafood.com/?p=480 FOR IMMEDIATE RELEASE

There is a New Chef in Town
Miles Prescott Named RioMar’s Executive Chef

New Orleans, LA., January 28, 2013 — RioMar, a Spanish and Latin American seafood restaurant in the Warehouse District, has named Miles Prescott as its Executive Chef. Prescott was awarded this new title after serving as Chef de Cuisine under Chef Adolfo Garcia at RioMar, along with his extended experience working with some of the country’s other top chefs.

Prescott attended The New England Culinary Institute in Vermont and has worked in professional kitchens since 1993. He specializes in seasonal, sustainable, farm-­‐to-­‐table cuisine executed with technique and refinement. He derived these skills from years of experience in the kitchens of many great practitioners, as well as immersion in a broad array of the classic world cuisines. Prescott has worked with David Snyder of Halyards in Georgia; John Gorham of Tasty & Sons and Toro in Oregon; Andrew Zimmerman of Sepia in Chicago; Susan Spicer of Bayona, Tom Wolfe of Wolfe’s, and Chris DeBarr of Serendipity here in New Orleans. His first turn as Executive Chef came in 2007 at The Country Club, where he garnered positive reviews from Gambit Weekly and The Times-­‐Picayune, which named him one of the New Chefs to Watch for 2009.

During his time working under Chef Adolfo Garcia, Prescott perfected his traditional Spanish and Latin American cooking techniques. He continues to draw from his travels and experience as Sous Chef of Del Toro, Chicago’s first authentic Catalon Tapas restaurant. His innate curiosity fuels his culinary exploration and his passion for traditional Spanish flavors and fresh, local ingredients are evident throughout the dishes he creates at RioMar.

About RioMar: Founded in 2000, and located in the heart of the Warehouse District in New Orleans,
RioMar offers fresh seafood dishes and tapas with exotic flavors and Creole flair. Owner Nicolas Bazan III and Executive Chef Miles Prescott work to showcase the bounty of the Gulf with traditional Spanish and Latin American techniques. For more information, please visit: http://www.riomarseafood.com and like RioMar on
Facebook and follow it on Twitter (@riomarseafood).

Media Contact: Uptown PR Samantha Navarra — snavarra@uptown-­‐pr.com — 985.974.8427

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