Word: chefs
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...shortage of tomatoes throughout the country has forced Harvard University Dining Services (HUDS) to strike fresh tomatoes from its menus, according to Martin D. Breslin, executive chef for residential dining. But the Harvard Faculty Club (HFC) and HUDS-catered events have managed to hold strong to the red fruit...
...Sanctuary provides each client with a tailor-made one-on-one program, drawing on a range of therapies, including acupuncture, counseling and Shiatsu. To ensure complete anonymity, villas are secluded from one another, and each comes with a dedicated chef, resident medical staff and chauffeur. As part of their "healing journey," clients also explore Byron Bay's lush rain forest and coastline. For more information, visit sanctuarybb.com...
Desserts continue the theme of luxurious simplicity, honest-to-goodness classics served in a refined environment. There’s ice-cream by Christina’s of Cambridge, pastries by an in-house dessert chef and New York cheesecake bought in daily from Brooklyn. The highlight, however, is the Banana Split, which serves two or more. This isn’t your typical HUDS Sunday sundae: here, the banana is dipped in milk and white chocolate, and comes with an array of toppings ranging from cookie to coconut shreds to make-your-own moment of the sublime...
Aspiring entrepreneurs would do well to visit Gina Martinez's new culinary studios in Morrisville, N.J. You will probably find a big batch of 10-year-olds in mini-aprons whipping up a carrot cake or chanting "Viva the chef! Viva the chef!" in time to their vegetable chopping. With folk songs playing in the slick teaching kitchen, the kids hum while their food sizzles. It's an unconventional kind of cooking school, and it really works. Martinez, 38, a Cuban-American former school teacher, has used that recipe to build a national chain of cooking schools for kids featuring...
...20th anniversary this year with a characteristically opulent makeover. New hand-tufted carpets, half a million crystal topaz beads and a collage by artist Olga de Amaral complement the priceless jade place settings that have been a fixture of the restaurant since it opened a discreet door in 1984. Chef Cheung Kam-chuen, the establishment's guiding light from the beginning, has also devised commemorative dishes, including the spectacular Yunnan ham and flowering chives in a black truffle glaze, and poached lobster and bird's nest in egg white. "Guests have become increasingly discerning over the past 20 years," says...