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...recent revamp, the Summit is finally attaining heights worthy of its name. Its minimalist, Space Odyssey-inspired interior features the kind of modernist furnishings-including chairs by Eero Saarinen and Knoll-that will make style mavens salivate. The cuisine will get your mouth watering too. Devised by British-born chef Michael Moore, who has notched up stints at top Sydney restaurants like Bennelong and Prunier's, the menu celebrates the freshness of Australian produce with signature dishes like wok-fried blue swimmer crab with sansho pepper, and seared king prawns with blue pumpkin pasta rotolo. Talk about a culinary revolution...

Author: /time Magazine | Title: Amuse Bouche | 1/28/2006 | See Source »

...take that could easily reach $100 million between the announcement of the Academy Award nominations (Jan. 31) and Oscar night (Mar. 5). It has now expanded to 1,190 screens, but theater owners are impatient. "They want us on 2,000 screens right away," says Schamus, sounding like the chef of a family restaurant that just got a four-star rave in a national newspaper. Schamus is double lucky. Besides producing the film, he is a co-president of the film's distributor, Focus Features, a Universal subsidiary...

Author: /time Magazine | Title: How the West Was Won Over | 1/22/2006 | See Source »

...anything cost by her partner's cringes as she ordered. I cringed, too. French haute cuisine is frequently underwritten - and then written off as mugging at Sabatier knifepoint - by hapless tourists. Since the late 18th century, when the Revolution cooked the goose of French nobles and left their former chefs with few options but to open restaurants, travelers have come to the republic to learn to eat. Trouble is, the cost of tuition has been skyrocketing. In 1926, American gourmet A.J. Liebling got his education for 6 francs a feast. Today, anyone in a restaurant with three Michelin stars...

Author: /time Magazine | Title: Paying the Price for Art You Can Eat | 1/15/2006 | See Source »

Some students also added their own comments, which ranged from “Yum” and “Fat and Juicy” to “I wanna lay the chef who cooked these” and “I’d be honored to have my meat between these buns...

Author: By Katherine M. Gray, CRIMSON STAFF WRITER | Title: Campus Food Critics Chow Down | 1/13/2006 | See Source »

...found a unique experience: the five-year-old facility is the only one in the world dedicated entirely to espionage, and features artifacts, interactive displays, films, video and historic photos. Exhibits show how to create and hide coded messages, tell the story of celebrity spies such as master chef Julia Child and Hollywood star Marlene Dietrich, and offer a glimpse of espionage in biblical times...

Author: /time Magazine | Title: Capital Assets | 1/8/2006 | See Source »

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