Word: chefs
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...Puebla's singular blend of indigenous, Spanish, Arab and even Asian influences has resulted in one of Mexico's most compelling cuisines. At La Purificadora, young Mexico City chef Enrique Olvera serves Mexican tapas such as figs with shredded Oaxaca cheese, which he pairs with 1950s-styled sparkling waters, inventively flavored with everything from tamarind and ginger to green tea. No visit to Puebla, however, is complete without experiencing the local specialty, mole poblano. This chili-based sauce is laced with up to 30 ingredients, from almonds and sesame seeds to cinnamon and chocolate, and the mole served at Casareyna...
...Billing the restaurant as a modern chophouse, chef Fumio Yonezawa has produced a chic take on hearty fare - the root beer-braised short ribs are a must, as is the grilled chicken with kabocha puree and jalapeño. Cocktails run the range from classic to creative. Rose and plum liquors are used liberally in drinks like Broadway Rose (rose liqueur and sparkling wine) and Central Park (plum liqueur, vodka, mango juice and chili). But the most popular cocktails are the 57 martini, flavored with Grand Marnier, and the Big Apple martini, made with apple schnapps. Rarely have apples...
...goal, but he's moving quickly. He has ratcheted up internal growth targets and spent about $15 billion on acquisitions in the past two years, mainly in the U.S., which now accounts for about 25% of Nestle's sales. He has gobbled up companies including Dreyer's ice cream, Chef America and, biggest of all, the pet-food company Ralston Purina. Some analysts have questioned whether Brabeck is paying too much for his conquests and taking on too much debt amid a global slump that is lingering longer than expected. But at the same time, Brabeck has moved to boost...
...macaroni with fontina and cheddar, black truffle puree, brioche bread crumbs and black pepper. Of course, this is a French town, and you can't go wrong at Toque! (514-499-2084) for fresh, local gastronomic creations. The place is 10 years old, but thanks to the ever inventive chef-owner Normand Laprise, Toque! never bores. It's perhaps the best of the market-cuisine restaurants in the city. Less elegant but just as inventive is the newish Au Pied de Cochon (514-281-1114), where iconoclastic chef Martin Picard throws coronary caution to the wind with his heavy...
People will fall in love, on a TV or movie screen, with a creature they would gladly kill were they to find it in their kitchen. So audiences have cheered on Rodentia from Mickey to the aspiring chef of Ratatouille. So, too, with the social, saucer-eyed, erect-standing mongoose relatives of Meerkat Manor, who have followed in the paw prints of The Lion King's Timon to raise their species' star in Hollywood. The Kalahari nature show is Animal Planet's biggest hit, a saga of turf wars, sex, betrayal and cuddly pups. It's manna from TV heaven...