Word: chefs
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Dates: during 2000-2009
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...cosseting on offer. For a proper splurge, however, book Trisara's top-dollar escape. For $35,000, you'll be waited on hand and foot at a seafront three-bedroom hideaway for five nights, before boarding a three-cabin luxury yacht, which counts a spa therapist and chef among the crew. You'll then be taken on a one-night cruise around Phang Nga Bay, Krabi and Phi Phi, anchoring at Maya Bay - a location for the Danny Boyle movie The Beach. The next day, the yacht docks near Phuket Airport, and limousines whisk you on your onward journey...
Wansink's knowledge impressed me, until I saw the back of his car, which is covered with empty soda cans and McDonald's cups. Which is even stranger, since Wansink passed the first level of tests to be a professional sommelier and his wife was trained as a chef at Le Cordon Bleu. It's as if after all his studies, Wansink has determined that there's no point in trying to keep all the applesauce off the big plate. In his book, he advocates acknowledging how powerless we are and then taking steps to create a healthier eating environment...
...Lyon, France. “The contest itself was secondary to having a good time with food and wine for a week,” Pavloff says of his adventure abroad. “It was this week of sloth and debauchery.” Pavloff moonlighted as a chef in Boston during his senior year, but didn’t pursue the culinary arts as a profession. Now an engineer, he has put French debauchery aside and cooks mostly for himself and his family. For Joanne B. Chang ’91, cooking was a hobby that morphed into...
...grill. Toast two slices of bread until golden brown and place a slice of cheese on one of them immediately so that it begins to melt. Then, put mayonnaise/mustard, lettuce, and tomatoes on the other slice of bread. Pick up your fried egg from your friendly dining hall chef and place it between your two slices of bread. Warning: this sandwich can get very messy! 2. Cucumber Salad Grab a bunch of cucumber slices from the salad bar and set aside in a large bowl. In a small bowl, mix together 1 cup white vinegar, ¼ cup vegetable...
Leave it to Dom Prignon, the Champagne house that has been making wine for more than three centuries, to come up with OEnothque, a unique definition of luxury. It's the masterpiece of Dom Prignon's chef de cave, Richard Geoffroy, who has just named two releases that will bear the OEnothque label. Here's how it works: instead of being bottled after seven years, some of the wine is held back so that the yeast can mature further. Every year Geoffroy tastes the Champagne (cuves generally age for 12 to 15 years...