Word: beef
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...location. In the 31/2 years since the farm was launched, Barber has become one of the nation's most eloquent pro-local spokesmen, not least because he makes local eating profitable (and delicious--his restaurants win raves). But his commitment to locality means that Barber can't always serve beef, since the quality and availability of steers in the Northeast are uneven...
...outsource their cooking, the members of the Irish-American Society rolled up their own sleeves and took to the kitchens of Eliot dining hall. From their hearty raisin-studded soda bread to their traditional blackberry potato pancakes dusted with powdered sugar, the dishes exuded the comfort of fireside warmth. Beef patties at the Harvard Caribbean Club and cannoli at the Harvard Italian-American Association received rave reviews from food festival connoisseurs. No surprise there: the patties were catered by Flame Restaurant and the cannoli from Mike’s Pastry on Hanover St. in the North End, clearly...
...delicacy of the seafood courses proves that less can be oh-so-much more, but all flame tamers are pulled off for the chuletón, the king of steaks. Arguinzoniz swears by the complex, marbled meat of retired Galician milk cows, fattened for slaughter until they resemble Kobe beef but with richer flavor, and seared to an incredible blackened crust. Forget delicacy and sophistication - this is simply the best steak ever...
...partake. Mostly this was because I don't have a spare 1 million Thai baht (or $29,800) to lavish on a single eating experience. The meal, lovingly constructed by six three-star Michelin chefs flown in from Europe, sounded delectable: highlights included a tartare of Kobe beef with Imperial Beluga caviar and Belon oysters (paired with a 1995 Krug Clos du Mesnil) and a tarte fine with scallops and $350 worth of black truffles (paired with a 1996 Le Montrachet Domaine de la Roman?e-Conti). Fifteen deep-pocketed global gourmands paid for the repast, which was modestly titled Epicurean...
...turned out to be pretty awesome--a sweet, rich, superlean, oddly soft meat, closer to beef than venison. I put some slices over a salad of arugula with olive oil and a splash of lemon juice and some caramelized onions. It was like a livelier, lighter braseola...