Word: chef
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Douglas Rodriguez's Latin Flavors on the Grill, by the eponymous New York chef, features involved and somewhat complicated dishes, like the odd-sounding but surprisingly tasty clam-onion quesadilla. Best is the shrimp grilled on raw-sugarcane skewers, which add Latin flavor and flair to a simple dish...
INCLUDE_VIRTUAL /time/europe/s_tga/include/tga_tout.htm] One of the coolest drinks in Athens this summer is the ouzo frappé, created by New York chef Jim Botsacos. Pour a shot of ouzo and a few drops of coffee liqueur (Botsacos uses Tia Maria) into a shaker. Add half a teaspoon of instant coffee, some whole milk (or cream) and ice. Shake vigorously, strain into a martini glass, top with sprinkles of coffee and brown sugar, and enjoy. Botsacos, a Greek-Italian-American who will be in Athens for the Games to serve up Olympic meals at the Hotel Grande Bretagne on Constitution Square...
...several Cops-style run-ins between security guards and drunken guests--but both reality shows must also rely on the picayune dramas of the service industry. (Will the lounge singer keep his artistic integrity or be forced to do Billy Joel covers? Will the sugar sculpture collapse? Will the chef's twice-baked fingerling potatoes, as promised, indeed "kick...
...Washington: Laboratorio del Galileo Given that it has only eight tables, guests book weeks in advance for the sprawling 10- to 12-course Italian banquet at this intimate offshoot of chef Roberto Donna's celebrated Galileo Restaurant. The menu constantly changes, depending on the produce available, but the evening always begins with a glass of prosecco and ends with bomboloni (a simple, donutlike pastry, hot from the oven). Prices start from $110 per person. Five or six wines, carefully paired with the evening's menu, cost an additional...
...carb craze may be affecting sales of Krispy Kremes, but the doughnut is finding new life as a high-end dessert. Pastry chefs are now filling their after-dinner menus with doughnuts and fritters fresh from the fryer, like the Drunken Doughnuts at New York City's Maloney and Porcelli, left, which come with three tiny jars of liquor-spiked jams. Also in Manhattan, at the Red Cat, pastry chef Rebecca Masson offers risotto fritters with gingered blueberries and wildflower honey semifreddo, while diners at Riingo are treated to doughnut holes filled with green tea jam. At Grace restaurant...