Word: chefs
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...gourmets, Fisher is now tiring of all the hype about native food. "If I hear any more about chic Tex- Mex or blue cornmeal, I'll throw up. And I've always hated goat cheese because it tastes like dirt," she says. About the present wave of young American chefs, she observes, "Of course they should be encouraged, but most are too young to be so famous. I think it takes twelve years of experience after graduation from a culinary school for a man or woman truly to be a chef. Many of those young chefs pay more attention...
...plane's fully equipped kitchen, Khashoggi's chef is preparing hors d'oeuvres. They will be served on white triangular china, embossed in gold with the letters AK, designed, along with the crystal and flatware, at a cost of $750,000. The plane, which Khashoggi bought in 1982 for $31 million and had reconfigured for an additional $9 million, has the streamlined and futuristic feel of a flying 21st century Las Vegas disco. In the sumptuous lounges, digital panels indicate the time and altitude, and electronic maps chart the jet's current position. Inside a coffee table, a color monitor...
Fantastic parties are a Khashoggi signature. Christmas was a simple tea compared with his 50th-birthday fete in 1985, at which he entertained more than 400 guests at a three-day extravaganza. His birthday cake, a model of Louis XIV's coronation crown, was created by a chef who was flown to the Louvre to study the original. Khashoggi's parties also take place in his 30,000-sq.-ft. quarters incorporating the 46th and 47th floors of the Olympic Towers in Manhattan. Created out of 16 separate apartments, the abode has a pool that overlooks the spires...
...required fried eggs, this elegant, succulent version has three sauces -- one fresh, made from scratch of Mexican tomatillos, another the classic tomato and onion salsa, and the third a chili-flavored pork carnitas -- all capped with a dome of melted Jack cheese. "It costs us $18 to make," says Chef-Owner John Hudspeth. Since $10.50 was the menu price, it is easy to see why Hudspeth dropped it from the menu for the new year...
...glass, stretching 150 yards from end to end, with elliptical-domed side vaults along the Quai Anatole France facing the Seine, all encased in a wrapping of richly carved limestone facades whose swags, cartouches, urns, allegorical figures and pediments bring to mind the words of Antoinin Careme, Talleyrand's chef: "architecture, which has as its principal branch la patisserie...