Word: confits
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Dates: during 2000-2009
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...same spirit. Savoy likes to work with a single ingredient, emphasizing the multiplicity of flavors and textures. Take his agneau dans tous ses états - roughly, lamb every which way - which includes grilled lamb kebab, roast saddle of lamb, poached lamb's knuckle and grilled lamb's neck confit. Says Savoy: "It's a way of demonstrating the wealth of tastes that exist within one product." Klein agrees with the "less is more" philosophy. "You have to keep the product intact," he says. Try his tasting menu, a rambling affair with more than a dozen dishes, and you'll experience...
...honorands ate last night at Annenberg Hall, where they enjoyed a rendition of Bach’s Suite No. 1 in G Major performed by graduate student Nokuthula Ngwenyama. They also dined on filet mignon, shallot confit with chimichurri sauce, roasted sweet potatoes, and haricots verts, with chocolate concorde and raspberry sauce for dessert...