Word: chef
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Dates: during 1980-1989
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Equally diligent is the latest star in town, Caprial Pence, 24, chef at the handsome, pricey Fullers in the Seattle Sheraton Hotel. After three years in training jobs, Pence took over as chef in 1987. Now she turns out dishes that are as delicious as they are pretty, among them a colorful spinach salad with warm duck and orange sections topped with a rosette of Japanese red pickled ginger, and mellow ravioli filled with crab meat and hazelnuts. Born in Pasco, Wash., and trained at the Culinary Institute of America in Hyde Park, N.Y., Pence believes that Seattle is just...
...fare is hardly cheap, but customers feel that convenience and the ability to buy only the amount needed for a single meal are worth the cost. There is stiff competition between take-out sources, so much so that last year New York's D'Agostino chain hired a graduate chef from the Culinary Institute of America to oversee its new prepared-food operation. With such talent, D'Agostino hopes to whet the appetites -- and curiosity -- of New Yorkers accustomed to such entrenched take-out sources as Balducci's, Grace's Marketplace and upscale supermarkets. Raley's in Northern California...
...waiting. For fate to do its stuff. It turns out that the seemingly irrelevant history of the spinsters' lives, the lovers they long ago rejected, their eccentric religious community, are all essential for Babette's apotheosis. The revelation of her true identity -- she was at one time Paris' premier chef -- does not startle once she begins preparations for her triumph. But there are wonderful surprises in store. Follow the intricate ways in which her benefactors' pasts provide Babette with an occasion. Scan the crowd, at once skeptical yet starving for a masterpiece. Listen for that pompous critical voice leading...
...made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...
...made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...