Word: chefs
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Dates: during 1980-1989
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...names changed to make everything seem so awesomely bogus. Journalist Cameron Crowe, then 22, spent the 1979-80 school year undercover at "Ridgemont High" in Southern California, then sculpted his observations into a book. Crowe's screenplay reunites his familiar cast: Brad (Judge Reinhold) is the lazily macho chef at the best fast-food joint in town. Damone (Robert Romanus) is the greaser who is about two-fifths as cool as he thinks he is. Spicoli (Sean Penn) is a premature beach bum with a glutinous Valley Boy drawl; he believes that "surfing is a way of life...
...best restaurants in the U.S. Claiborne repeats this bouquet in his new memoir-with-recipes, A Feast Made for Laughter (Doubleday; $17.95). But so light and joyous is his touch when he writes about food, and so much of the praise redirected toward his talented colleague, French Chef Pierre Franey, that his self-beguilement seems no more than just...
...splash of the Chenin Blanc ... Perfect: a good, muscular working lunch. Serious but not pompous, the visitor tells himself, a lunch to give shape to the day. Claiborne, a soft-voiced Southerner with a little boy's grin, murmurs encouragement. Franey, a blocky, square-faced Burgundian who was chef at Manhattan's Le Pavilion restaurant during the proprietorship of the great Henri Soulé, watches with approval...
...care of all passport formalities. The bubbly flows. People meet and chat easily. The meals, whipped up in a space hardly bigger than most apartment kitchens, include dinner and a next-day brunch. They would probably earn the rolling restaurant one toque in the Gault-Millau Guide. After dinner, Chef Ranvier gives one impressed guest his recipe for le foie gras de canard cuit naturellement. At brunch, rocketing through the broad plains of northern Italy, there is an exceptional dish of small chickens with Albufera sauce. The wine cellar on wheels is more than adequate. The train pulls into Venice...
With a silken rustle, like a grande dame rising from table, the V.S.O.E. slips away at precisely 5:44 p.m. All the food loaded on at Boulogne is French, save for the croissants, which are delivered hot at dawn in Lausanne, Switzerland, and are sadly soggy. The chef on board is Michel Ranvier, a graduate of the renowned Paris restaurant Jamin; he was approved by Sherwood, who is the author of an excellent gourmet guide to London. The train's general manager is Claude Ginella, formerly with the Savoy in Rome and the Meurice in Paris...