Word: calif
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...America ready for the melted anchovy? That's the question on the table this afternoon in the gleaming research and development kitchen of the Cheesecake Factory in Calabasas Hills, Calif. Karl Matz, 31, a former chef at Spago with the earnest good looks of an Eagle Scout, has reluctantly removed the salty little fish from his pasta puttanesca, traditionally made with tomatoes, anchovies, olives, capers and dried red chilis, and sets plates of rigatoni cloaked in the sauce onto a black-marble counter. David Overton, Cheesecake's founder, CEO and ultimate tasting authority, picks up one of the half...
...first Cheesecake Factory was little more than a simple café when it opened in Beverly Hills, Calif., in 1978 as a place to feature the cheesecakes that Overton's parents made in their nearby bakery. "I just set out to help my parents," he says. Overton had no training in food and no "culinary influence" other than hours spent hanging out in San Francisco cafés. So he stuffed the sandwiches with sprouts, served espresso drinks nine years before Starbucks did and kept himself open to new ideas. In California in the 1980s, they were everywhere. Early on, he added...
...Laurentiis' fans pose that question to her constantly. At a recent Q&A with 400 people in San Jose, Calif., the first questioner asked, "How do you stay so slender?" Everyone laughed. "How many of you want to [ask] that same question?" De Laurentiis wondered. At least 50 hands went...
That's not quite the full story. De Laurentiis exercises three days a week with Joseph Rivera, a Taekwondo black belt whose other clients have included a Playboy cover model. She also regularly walks along the beach near her Pacific Palisades, Calif., home for as long as two hours, which she admits can get "really freakin' boring...
...menu engineer" based in Palm Springs, Calif., Rapp works with restaurants across the country and around the world to transform innocent lists of meals into profitable, user-friendly sales tools. Although his clientele includes such prominent chains as Chili's, his daylong "menu boot camps" have helped bring sophisticated marketing know-how to mom-and-pop diners and corner pubs. The objective for eateries big and small: a menu that grabs the customer's eye and steers it to high-profit dishes and moneymaking add-ons (like the side salad that is only $3.99 extra when you order the entr?...