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Near by, other amiable smells emanate from the domain of Henry Haller, the White House chef since 1966. The strike has not affected his operation because the dressed birds for the dinner's main course-suprême of royal squab Véronique-were flown in several days earlier from New York. The choice of squab, to come between cold salmon and an intimidatingly rich dessert of fresh peach mousse cardinal, was a late decision by Nancy Reagan. The original selection had been duckling with glazed apples, but she felt that there had been too many canards...

Author: /time Magazine | Title: They Could Have Danced All Night | 8/17/1981 | See Source »

...Julia Child, star of the television series The French Chef...

Author: /time Magazine | Title: Living: An Eternal Verity | 8/10/1981 | See Source »

...James Beard, master chef and author of a score of cookbooks

Author: /time Magazine | Title: Living: An Eternal Verity | 8/10/1981 | See Source »

While a very roughhewn justice is dealt the plot, Trinculo, the jester, has become a blowsy demimondaine (Lola Pashalinski), and her companion, the drunken butler Stephano (Louis Zorich), looks like a disheveled French chef with a torn toque blanche. The pair do a crude parody of Mae West...

Author: /time Magazine | Title: Theater: Isle of Blight | 7/20/1981 | See Source »

...scarcely $5 more than a Holiday Inn around Detroit). Lunch for two at an elegant restaurant (green salad, gigot d'agneau, Cabernet Sauvignon and chocolate charlotte) runs $40. More modest pocketbooks can find such café fare as a small quiche or an omelet at $2, a chef's salad at $3.55. A 14-block rush-hour cab ride comes to $2.25, sans...

Author: /time Magazine | Title: Living: In Europe, the Dollar Talks | 5/25/1981 | See Source »

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