Word: chefs
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...could that foie be reproduced elsewhere? Inspired by what he saw and tasted during his January 2008 visit to Sousa's farm, chef Dan Barber, whose second Blue Hill restaurant is located on the grounds of Stone Barns and who serves as the center's creative director, was determined to find out. He persuaded the center's farmers to dedicate part of their pasture to geese and to feed them the highest quality organic corn. There was only one problem: in his enthusiasm, Barber had somehow missed the importance of letting the birds forage for their own food. Accustomed...
...Stone Barns, with its pastured livestock and lush vegetable gardens, inspires the Spaniard. Touring the grounds with Barber and Craig Haney, the center's livestock manager, he repeats his verdict on the farm's foie-producing potential. It's exactly what the chef wants to hear, but Haney isn't so easily convinced. Stone Barns may look like someone's idyllic paean to sustainable agriculture, but it's also a working farm, and that means limited resources. After last year's debacle, Haney is letting the geese forage on grass but worries about the lack of acorns. "It doesn...
...these vastly expensive quarters you can expect to be waited on by staff who have mastered the art of exceeding expectations. Check in with a cough and you won't be sent a pack of lozenges but an array of Chinese medicinal soups from chef Ooi Soon Lok (although it turns out that his favorite panacea is actually hot Coca-Cola with ginger and lemon...
...Chef Ooi presides over Cassia, a modern Chinese affair that offers dressy lunches and dinners to complement the all-day dining at the Knolls. Sybaritic pleasures can also be enjoyed at the Auriga spa, where treatments are timed according to the phases of the moon. Yes, that does sound rather silly, but the quality of the massages speaks for itself. See www.capellasingapore.com for more...
...original George Nelson swag-leg chairs, have been rendered from resin and glow from within via abundant natural light. Outside, the designer name-dropping continues unabated via Bertoia chairs and Durat tabletops crafted from recycled plastic. It's all capped by the superlative Italian creations of local celeb chef Tony Mantuano - a favorite of the Obamas, no less. See more at www.terzopianochicago.com...