Word: chef
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...just 20 to 30 minutes, compared with 70 minutes each for math and reading. Less time means fewer questions, and it's harder to wring out measurement error with a small number of items. (Think about it this way: if you taste only one dish served by a chef, you can't judge him with as much precision as if you eat everything on the menu.) Even worse, each test will feature just one essay topic; if you retake the test and get a topic you really love, your score could shoot up--a clear example of low reliability...
...pricier celebration of fall, sample the eclectic delectables of EVOO (stands for Extra Virgin Olive Oil). Chef Peter McCarthy will serve a five-course dinner using Massachusetts-grown foods on October 27 at ‘’Savor the Seasoning: An Autumn Dinner.” The dinner includes a smoked goat cheese and apple butter tart, creamed parsnip soup, grilled beef club sirloin and red wine braised oxtail, and spiced pumpkin pot de creme with homemade maple-walnut semifreddo and cinnamon biscotti. The dinner costs $100 per plate, but the proceeds are being donated to the nonprofit...
...explain the variety and bounty of Scandinavian foods. Kitchen of Light (Artisan, $35) by Norwegian TV cooking-show host Andreas Viestad, already a surprise best seller, has been joined on bookshelves this month by Aquavit and the New Scandinavian Cuisine (Houghton Mifflin, $45) by James Beard-award-winning chef Marcus Samuelsson...
...began cooking when he was about 6 at the side of his Swedish grandmother, Helga Jonsson. "I learned the most about food from my grandmother," he says. "Her world completely revolved around food." After a stint at culinary school, followed by work in kitchens throughout Europe, Samuelsson became executive chef at New York City's sleek Aquavit in 1995 when he was only 24; he has lived in New York ever since, with annual visits to both Sweden and Ethiopia. His recipes reflect his global view, with traditional Swedish dishes--such as gravlax with mustard sauce, prune-stuffed pork roast...
...Across town, Le Nadao, tel: (856-20) 504884, is a perfect complement. The patron, Saiyaveuth, is the scion of a Lao royal family who trained as a chef in France, and his menu encapsulates both culinary cultures. Start with a Proven?al tapas of calamari with a puree of garlic, cream and bell pepper before moving on to an entrée of farm pigeon, grilled Lao-style. And though it might be 35?C outside, you won't be able to resist the chocolate soufflé to finish...