Has anyone been to this sandwich place.. From the sign it looks ok/ (2 replies, last updated by Dag February 15, 2005)

I went to the Carving Station (Beacon and Tremont) for the first time this week. Tried the Carver Classic (ham, turkey, roast beef, greens, tomato, smoked chili mayo, on country white). It was perfectly executed. Each meat sliced... (12 replies, last updated by suslak615 August 7, 2008)

Has the carving station opened yet? web site says coming soon sounds like a great new place (23 replies, last updated by Gareth Keenan November 11, 2008)

Hi there - Anyone know where we can purchase carved watermelons in SW Ontario/Toronto? Check these puppies out! http://www.americade.info/melons32.htm (3 replies, last updated by Apple January 29, 2008)

Carve is pretty decent, but I don’t think it has seats (someone please correct me if I’m wrong). Perhaps it has a counter, but I imagine the person who has trouble walking wouldn’t want to stand. I like... (14 replies, last updated by G3B January 1, 2007)

My husband is typically carving the turkey right before we sit down. It always feels like a mad dash since he’s also making the gravy. I’m wondering if carving it maybe an hour before we dine will it still be moist?... (16 replies, last updated by DaisyM November 20, 2009)

beautifully, nice brown crackly skin, and then I totally mangled it trying to carve it the way Keller suggests. Please help me learn how to do it his way. My normal method for carving a roast chicken is: remove legs, slice breast... (18 replies, last updated by lvsnyder September 17, 2009)

I might be lucky enough to receive this as a birthday present at Simpson’s in the Strand in 10 days time. I think that £150 for 90 mins. teaching is rather extravagant, but then you do get Sunday lunch and a carving knife... (0 replies, last updated by Robin Joy April 15, 2009)

I’m in the market for a good carving set – knife & fork. I don’t have one yet. I know to look for a high-carbon stainless steel blade, and I prefer non-metallic handles. But what brands, models, manufacturers or... (13 replies, last updated by rockfish42 February 25, 2009)

on the beach for a feast....) The only problem is, if I were to serve this, I have no idea how to carve it. Do I need a bone saw, multiple knives, tongs, meat forks, etc? I imagine I do, but I’m willing to be corrected.... (8 replies, last updated by KenWritez December 13, 2008)

Does anyone know anyone who can do thai fruit carvings? (7 replies, last updated by alkapal July 24, 2008)

Looking at carving forks. Some have very long tines, while others have relatively short ones. Can someone explain the benefits of each before I make a purchase. Thanks in advance. (4 replies, last updated by KRS March 21, 2008)

I noticed someone asking about fruit carving classes in Toronto, but does anyone know of a fruit carving class in New York? Preferebly on the advanced side as opposed to beginnners. I’ve searched all the culinary schools in... (5 replies, last updated by foody1964 June 27, 2007)

I need a decoratively carved watermelon and perhaps some pineapples, surrounded by chunks of various fruits—enough for perhaps 75 guests. and i need it sat. morning. Any suggestions? Thanks. (5 replies, last updated by Oh Robin June 28, 2007)

I always have had trouble carving a Leg of Lamb Roast. What is the preferred method? Also, does anyone prefer a boneless to bone-in roast? Obviously a boneless roast would solve the carving issue. (1 reply, last updated by Mild Bill December 20, 2006)