Word: chef
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Louis Lanza, owner and executive chef of Josie's Restaurant & Juice Bar in New York City and author of the soon to be released Totally Dairy-Free Cooking, anticipated the meatless future long ago and has devoted himself to easing the transition even for committed carnivores. That's why TIME chose him to prepare a dinner for 2025 that would be good for the body--and the planet. In his tasty menu, liver pate gives way to lentil pate, steak is replaced by tofu cutlet and a banana-and-ice-cream dessert is made with rice milk instead...
...store also takes pride in its homemade products--the cinnamon bread made twice a week by the in-house baker, or the soups, lamb and crme caramel created by the in-house chef...
Sullivan, along with Rialto Chef Jody Adams and Chris Langley, director of public relations for the Rialto, worked together to find restaurants and other sponsors interested in taking part...
Jonathan is known as a good cook and wants one day to be a chef. But he doesn't see much connection between that dream and his schoolwork. And he often seems distracted by fights with his dad, venting to his friend Kristina Betts during the bus ride that "I'm too old for him to try to chastise...
...Watertown Square and walk down Arsenal St. for about a 10 min.; 923-7676; Monday to Thursday 11 a.m. to 9 p.m., Friday 11 a.m. to 8 p.m., Saturday 10 a.m. to 5 p.m.) has any customers, the food must be pretty good. Former Harvard Dining Services Chef and three-time bodybuilding champion Christopher Pappas also lives up to his credentials, serving up a variety of healthy wraps, sandwiches and luncheon plates to make your mouth water and keep your body slim. The pita chips are a sensible alternative to those grease-laden Doritos. Pappas won't let you leave...