Word: chef
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
Kohinoor's head chef, his son Romin, prepares other Britannia favorites such as sali boti (succulent cubes of mutton marinated in garlic-ginger paste, covered in a sweet cinnamon gravy, and sprinkled with crispy matchstick potatoes) and patrani machii (pomfret seasoned with coconut chutney and steamed in banana leaves). (See pictures of Mumbai's entrepreneurs...
...England,” was held in the Fong Auditorium and attracted only a few dozen audience members. In addition to Shapin, the panel featured John Lee, the General Manager of Allandale Farm, the only farm within Boston’s city limits; Peter Davis, the Executive Chef at Henrietta’s Table; and Martin T. Breslin, Harvard University Dining Services’ Director for Culinary Operations. The panelists addressed the cost issue of buying food from local venues such as farmers markets, and Lee stated he doesn’t understand the false perception that locally-grown food...
...common spaces. "It's all based around the table," says Crawford of the inn's public rooms. So the dining room has long, rustic tables ("with room for a roast," says Crawford). In an outbuilding dating from 1135, guests can gather around small tables next to crackling fires. The chef uses ingredients from nearby purveyors, like Machin's butchers in Henley, and has even been known to barter a meal in exchange for locally grown vegetables. Conveniently, the Olde Bell is within an hour's drive of central London, making it the perfect stop for a pint...
...Kamler had decided to stick with the project into the next semester. They were working towards a grand exposition of molecular gastronomy in the basement gallery of Le Laboratoire, Edwards’ playground and brain station. The expo, to be held on March 28, 2008, would star the chef Thierry Marx, famous for his ventures into molecular gastronomy with the chemist Jerome Bibbett; it would also feature the Harvard team’s inhalable chocolate. The exposition, held in that dark, smoky gallery, treated the trendy French crowd to three-tiered bento boxes starring a suckling pear dipped in chocolate...
...Japanese and the Scandinavians are both given to clean, uncluttered interiors, and can do wonderful things with fish. No surprise, then, that the Tokyo branch of Aquavit - the first Asian venture from 39-year-old chef Marcus Samuelsson, creator of the Aquavit restaurants in New York City and Stockholm - is packing them in. Tucked away in the bustling Kita-Aoyama neighborhood, the light-filled Aquavit greets diners with a warm and tactile mix of high-backed booths of sage-green velvet and traditional tables of crisp white linens. Furnishings and fittings, by Swedish designer Bruno Mathsson and Danes Arne Jacobsen...