Word: appetit
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Dates: during 2000-2009
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...says. “You have to let [your dining hall manager] know a couple days in advance and give them an idea of the stuff you would like. All you really need is a grill and you’re set.” Bon appetit! And don’t forget the fire extinguisher...
...master the fundamentals and use the best ingredients. We take solace in the fact that Child's last meal was a bowl of French onion soup--which of course includes a toasted baguette slice. We recall fondly her closing line at the end of every show: "Bon appetit." GINA PICCOLINO, EXECUTIVE DIRECTOR BREAD BAKERS GUILD OF AMERICA North Versailles...
...having that essential ingredient: her own TV show. "The next Martha? Who knows. Not impossible," says Ruth Reichl, the editor in chief of Gourmet magazine. "She's the only one who is a cook, a stylist and a businesswoman." Barbara Fairchild, the editor in chief of Bon Appetit, is equally impressed. She describes Hay as "such a down-to-earth person. She's not Martha, and I think a lot more people can identify with her. She struck me as someone who would be pretty easy to get along with...
Begin your tour at Paumanok Vineyards, the first winery along Route 25. Founded in 1983 by Charles and Ursula Massoud, Paumanok produced a 2000 Merlot that was named one of Bon Appetit's Best Wines of the Year in its 2002 annual review. Half of Paumanok's tasting wines are offered free and are best enjoyed on the airy deck off the tasting room, which provides a lovely vista of the property...
...passersby on Hampshire Street to sample its cuisine—Mediterranean fusion with Spanish, French, Turkish, Armenian and Greek influences. Head chef Ana Sortun (given name: Oleana), an alumna of Harvard Square’s Casablanca, has been cooking and creating to accolades from the likes of Bon Appetit and The James Beard Foundation since she opened Oleana with co-owner Gary Griffin...