Word: crabbed
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Dates: during 2000-2009
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...starts getting the drunk munchies early, so we slips down to the dining hall to get some grub. HUDS has laid out an impressive spread, with all the necessary standards—cheese and crackers, vegetables and dip, cocktail shrimp—along with some awesome chicken puffs and crab things. Tragically, all the pigs in a blanket are gone by the time FlyBy showed...
...Despite Thiébault's modesty, his name is proudly touted on chalkboard menus at gastronomic bistros like Les Fines Gueules, www.lesfinesgueules.fr, where owner Arnaud Bradol serves up creations such as beetroot raviole of seasoned crab splashed with truffle oil. Meanwhile, at Racines wine bar, www.morethanorganic.com, owner Pierre Jancou is among the few privileged chefs to get their produce from the garden of none other than Passard, www.alain-passard.com, who created the 10-acre (4 hectare) Fillé-sur-Sarthe plot in 2002 to realize his ambitions for l'Arpège, and grow the types of extraordinary vegetables that today...
...economic one. The Bristol fisheries bring in over $2 billion to the Alaskan economy annually - losing the bay even for a short time because of a spill would be "devastating," says Colburn. "We don't know the impacts on juveniles. We don't know the impacts on soft-shelled crab. To me, [oil exploration] is just such a near-sighted policy...
Last fall, soon after Congress decided it would spend $700 billion to shore up the nation's flailing financial system, about 100 shareholders of Reunion Bank of Florida gathered for a party. Over crab fondue and London broil, they toasted the start of their spanking new bank. It had been decades since a locally grown bank had opened in Tavares, an old citrus hub about an hour by car from Orlando. "We had folks drive from 45 miles away," recalls Reunion co-founder and CEO Mike Sleaford. "Everyone was so excited...
...accented by local art. Civilized touches - minuscule markups on the minibar, barista-worthy machines that brew complimentary coffee grounds - add to the welcome. The hotel's restaurant, Opus, is locally celebrated for chef Todd Cheavins' seasonal cuisine (the current menu features things such as vanilla-seared scallops with crab salad and grilled red emperor fish with tempura zucchini flowers). For working it off, the azure indoor lap pool is impossible to resist, and joggers will appreciate proximity to the 1,000-acre (400 hectare) Kings Park and Botanic Garden. See more at www. therichardson.com.au...