Word: chef
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...event publicizing his new cookbook at Harvard Bookstore, Chef Peter Davis urged consumers to “Buy Local!” Davis, the chef of Henrietta’s Table, a restaurant at the Charles Hotel, was promoting “Fresh and Honest: Food from the Farms of New England and the Kitchen of Henrietta’s Table.” Davis penned the book to promote local farmers and products. He spoke ruefully about the difficulties small farmers face when competing with more profitable mass-market farms. But he said that he was hopeful that small...
...have finished with your drinks, shall we proceed to dinner? Tonight’s menu—lobster bisque, rosefish, hazelnut soufflé—will be prepared by our star chef Jean Luc, who trained for six years at Le Benardin julienning carrots and perfecting his flambé. What was that? No, unfortunately, at the present time we do not prepare beef tacos, though high demand may necessitate a reconsideration of our current bill of fare. It is possible, however, that ramen noodles al dente—a staple of your demographic, we hear—are currently...
Ilse Crawford works out of her studio in London. Recently, though, she's been a regular visitor to Stockholm, thanks to a string of projects there. She designed two restaurants in the city's Grand Hotel for the chef Mathias Dahlgren. She also collaborated with a local lighting company, Wastberg, on a low-energy lamp that Design Within Reach unveiled in February. Now she's converting an old house in the financial district into a luxury bed-and-breakfast, slated to open next year. This should give her an opportunity to hit some of her favorite spots around town...
...next big sale on April 17, DeHart lists about 100 items on the docket, including coffee, Pampers, Twizzlers, relish, macaroni & cheese, and Chef Boyardee. "This is the DeHart's (sic) stimulus plan," his listing says on dehartsauction.com, "and it does work." (To find a grocery auction in your area, try auctionzip.com, a site that lets you search for sales by zip code. Type "grocery" in the "keyword...
...Ristorante Al Cavallino Bianco: This character property, tel: (39-52) 496 136, lies between Modena and Milan. Chef Massimo Spigaroli's ricotta-and-bitter-greens tortelli are a must...