Word: chefs
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...cabin of the shrimp boat, bound for the Gulf of Mexico, are these: one Sunbeam Master Chef charcoal grill, three spatulas hanging from eye hooks, a slicker, half a dozen greasy life jackets, a pan full of plastic dishes, a box of Zatarain's crab boil (since 1889), a bottle of Hunt's All Natural barbecue sauce, a bottle of Seven Seas Viva Italian dressing, a bottle of Formula 409 all-purpose cleaner, a can of Bush's Best whole-kernel golden corn, a can of Shurfine early harvest sweet peas, a can of La Choy meatless chow mein...
...dinner-time visit last night to a house reknowned for Clove-smoking, avant-guarde denizens revealed this undeniable verity of veritas. Patrons entering the revamped and resplendent dining area were first informed by an illuminated menu what "Chef Stone will be serving" them: shrimp cocktail, prime ribs with bernaise sauce, asparagus on a bed of greens, tomatos stuffed with spinach, potatos a la something and, for dessert, white chocolate mousse...
...orthopedic surgeon from Richmond, William Brickhouse, 35, will be there, walking the grounds that his great-great-grandfather may once have tilled. So will a Rochester chemist, William Baum, 44. Likewise the Democratic leader of the Maryland senate, Clarence W. Blount, 65; a chef from New London, Conn., Archie Dunbar, 24; an elder of the Gospel Temple Church of Christ in Manhattan, Joseph Baum, 65; one of Redford's high school classmates, Herman Bonner, 45, of Portsmouth, Va., an aircraft-maintenance manager who did not know he was kin to Redford until she began her research; and the owner...
Like Le Bernardin, Palio is also in the Equitable Center, and its kitchen is the province of the one-star Italian chef Andrea Hellrigl (a.k.a. Andrea da Merano, an honorary nom de cuisine he enjoys), who owns the Villa Mozart, a trimly polished Jugendstil-designed hotel in Merano. He stirs the pasta pots for Operator Tony May, who masterminds Palio's spacious and vaguely Japanese- looking dining rooms. So far Hellrigl's esoteric offerings have been uneven. They may be as institutionally dull as his lackluster codfish with potatoes or the watery mushroom terrine or as wonderfully executed...
...named for him, Jean-Louis. He is a master at game and sweetbread dishes, and his soups and sauces based on purees of sweet peppers are seductively silken. Such enticing food enthralled an audience that included President Reagan, who celebrated his 70th birthday at Jean-Louis and thanked the chef for immigrating...