Word: chefs
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Dates: during 1980-1989
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Around these mismatched romancers, writer-directors John Musker and Ron Clements have assembled enough entertaining creatures to stock a theme park. Sebastian the crab (voiced by Samuel E. Wright) is a Caribbean Jiminy Cricket, fussing avuncularly over Ariel but bound to break into calypso croon. Louis the French chef (Rene Auberjonois) brings sadistic elan to his dicing, flaying and serving of les poissons. Ursula (Pat Carroll) the sea witch is a fat, shimmying squid with malefic revenge in mind -- the sort of Disney horror queen who has given kids nightmares for a half-century. All these characters are given witty...
Health-conscious Americans are hunting out game because it is generally lower in calories, cholesterol and saturated fats than other meats. Game also appeals to food purists because it is raised without artificial hormones or antibiotics. People see it as "natural and of the earth," says La Toque owner-chef Ken Frank, whose venison dishes are popular at his tony Los Angeles restaurant. In Phoenix, chef Vincent Guerithault, owner of Vincent on Camelback, has developed a line of "heart-smart" game entrees. Once chefs % had to scramble to find a brace of partridge or pheasant. Not anymore. Game suppliers...
Other petition signers included celebrity chef Julia Child, WGBH-TV Vice President David O. Ives and Cambridge architect Graham S. Gund. Also appearing on the list is the signature of City Councillor Francis H. Duehay '55, the longest- serving council member endorsed by the progressive Cambridge Civic Association...
Since delivery time can be ruinous to certain dishes, some chefs refuse to send out such items as fried chicken and fresh-shucked oysters and clams. Manhattan's Water Club restaurant stopped delivering food on a regular basis after a one-month trial because, says owner Michael O'Keeffe, "fine meals have to be served a few moments after being cooked." Other restaurateurs have < devised special techniques to deal with the time lag. Some chefs undercook fish, for example, allowing it to continue heating in delivery trucks' warming ovens. Pierre Saint-Denis, chef-owner of Manhattan's Le Refuge, stabilizes...
What makes the guides unique is that they represent gastronomical democracy in action. The surveys are based on questionnaires filled in by frequent restaurantgoers, who include the likes of author-editor Michael Korda and TV chef Julia Child. They rate eateries on food quality, decor and service on a 0-to-30 scale, note the average price of a meal (including one drink and a tip) and offer a succinct judgment on the restaurant. The results, compiled by computer, are boiled down by Zagat and a team of editors into capsule ratings that can sting as well as sing...