Word: chefs
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Dates: during 2000-2009
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...Country Playhouse - the renowned [an error occurred while processing this directive] Connecticut theater run by his wife, actress Joanne Woodward - he had ideas for what one should see, smell and taste. One architect sketched plans for a stark space, all stainless steel and alabaster white. "Paul flipped out!" says chef Michel Nischan. "He wanted very country and very warm." And so a homey waft of vanilla greets you as you walk into the barn-like Dressing Room. There are exposed beams overhead and flickering candlelight everywhere. The walls are paneled in warm woods "that came from a friend of Paul...
...menu, eat-the-food, pay-the-check monotony so soul crushing that they're taking refuge in underground restaurants arranged by groups like the Oakland, Calif., outfit Ghetto Gourmet. You pay online, show up at someone's house and sit next to strangers while an off-duty chef prepares a fixed menu of whatever surreal creations he or she has always wanted to try: rabbit adobo, fried grasshoppers, Brie ice cream. It's like a salon for people who don't read...
...hippie vibe to the event, perhaps because we were outdoors, or because there was a guy playing jazz on an accordion, or because of the misspellings on the printed menu, or because the guests recited impromptu poetry, or because the Ghetto Gourmet's logo of a skull with chef's hat hung on a sheet, or maybe it was just because our host kept taking long hits off a joint...
...most, Arabian cuisine conjures up convivial images of heaping portions of everything from meat tagine and curried vegetable couscous to various succulent takes on lamb. Not so for Ingo Maass. The German-born executive chef at Dubai's JW Marriott is out to change the traditional culinary take on the Arab world in a cookbook titled Dubai: New Arabian Cuisine, written by Lutz Jäkel. Along with his counterparts, Frenchman Christian Jean, Egyptian Amgad Zaki and Syrian Khalil Zakhem, Maass - who has built a reputation for successfully inventing new takes on old standards during his decade-long tenure...
...tell that to your local sushi chef. Over the past three decades, the fish export trade has grown fourfold, to 30 million tons, and its value has increased ninefold, to $71 billion. The dietary attractiveness of seafood has stoked demand. About 90% of the ocean's big predators--like cod and tuna--have been fished out of existence. Increasingly, fish and shrimp farms are filling the shortfall. Though touted as a solution to overfishing, many of them have--along with rampant coastal development, climate change and pollution--devastated the reefs, mangroves and seagrass beds where many commercially valuable fish hatch...