Search Details

Word: chefs (lookup in dictionary) (lookup stats)
Dates: all
Sort By: most recent first (reverse)


Usage:

Owned by Bob Brody, the executive chef at the Sheraton Harbor Island in San Diego, and local lawyer Bob Fucillo, who will be the restaurant's general manager, the First Street Cafe promises to be a respectable addition to nouvelle American dining in this area. It features a take-out counter, a bar and even seating in the building's interior courtyard--and all this in thorougly upscale surroundings. This is a restaurant that definitely caters to the new crowd along the Cambridge waterfront...

Author: By Ross G. Forman, | Title: East Cambridge Toodle-Oo | 10/14/1988 | See Source »

...steroid stanozolol, a substance that is supposed to help build lean muscle mass, they hustled the Jamaican-born sprinter out of Olympic Village, the cockpit of his glory, and checked him into a Seoul hotel under an ignominious pseudonym. There, at 3:30 a.m. on Tuesday, Carol Anne Letheren, chef de mission of the Canadian delegation, stripped Johnson of the medal he had already given to his mother. "He was in a state of shock," said Letheren. "He still did not comprehend the situation." A few hours later he was bound for New York, a runner who had stumbled into...

Author: /time Magazine | Title: Shame Of the Games | 10/10/1988 | See Source »

...made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...

Author: By Robert Nadeau, | Title: OUT TO LUNCH | 9/20/1988 | See Source »

...made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...

Author: By Robert Nadeau, | Title: OUT TO LUNCH | 9/19/1988 | See Source »

...made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...

Author: By Robert Nadeau, | Title: The Painted Dish | 9/16/1988 | See Source »

Previous | 303 | 304 | 305 | 306 | 307 | 308 | 309 | 310 | 311 | 312 | 313 | 314 | 315 | 316 | 317 | 318 | 319 | 320 | 321 | 322 | 323 | Next