Word: chef
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...before dismissing it entirely, one should go to Manhattan's Whitney Museum of American Art this month to see the "mid-career retrospective" of drawings, installations, sculpture and performance leftovers by the movement's chef d'ecole, Mike Kelley. In the past few years, Kelley has become the most influential American artist of his generation. This doesn't mean that he's good all the time or even much of it -- only that he has strong lungs, a weird confessional talent and a lot of imitators...
Nunsense. Indefinite run. This Off Broadway musical revue has the Little Sisters of Hoboken putting on a talent show to finance the burial of 52 of their number inadvertently poisoned by the convent chef. Theatre Lobby, 216 Hanover St., Boston. Call 931-2000 for tickets and more information...
Sonfields': Turkey of course. A seventeen pounder, roasted to a perfect tenderness with a ton of dark meat; the chef's assistant was amazed at how easily he carved the bird. And more than enough for left-overs. Too bad turkey is so dull. But it made a good curry and a good Monte Cristo sandwich the next...
Sonfields': Ah, the good stuff! The stuffing was a cornbread base, jazzed up with raisins and sausage; the chef's best ever, even though she burnt it a bit (but the crispy stuff was the best part). The pureed sweet potatoes and asparagus with cheese were impressive variations on the traditional vegetable options. The cranberry bread was a balanced ensemble of sweet and tart. The gravy was a light one, mostly turkey drippings; the stuffing didn't even need it. The cranberry relish was enhanced with pears, but I still hate the stuff. And the chestnuts and prunes were spectacular...
...chocolate cake, but I was too stuffed to have any even two hours after we finished dinner. The pumpkin pie was about as good as it gets (not my speed, though). The chocolate cake was quite fudgy and was topped with a dark chocolate icing, but it reminded the chef and I a bit too much of Betty Crocker...