Word: dessertation
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...Sarawak Pepper Cromesquis; and Thomas Keller came out with Four Story Hill Farm Cuisse de Poularde with King Richard Leeks, Spice-Poached pruneaux d'Agen and Black Winter Truffle Coulis. Renowned pastry chef Pierre Herme, who runs swank tea rooms and boutiques in Paris and Tokyo, came up with dessert...
...like Cherry Garcia and Phish Food and a new Lampoon-inspired flavor (to be revealed). Thurs., October 4 at 1 p.m., Harvard Lampoon, 44 Bow Street. (3) Puff Pastry and the Polka The original Gold Coast dorm promises to celebrate its 75th anniversary in style. Join Adams House for dessert and dancing—a night of class and hot ass. Sat., October 6 at 8:30 p.m. Main Dining Hall, Adams House, 2 Plympton St. $30/single, $50/double. (4) These Boots Were Made for Walking … to the Feminist Rally! Check out “Respect, A Musical...
Little kids still ring ryan Boatright's doorbell, wondering if the future University of Southern California point guard can come outside to play. During a recent family dinner at T.G.I. Friday's, as dessert crept dangerously close to the start of a movie at the mall, panic swept over Ryan's face. He looked as if he'd rather do a month's worth of dishes than spend another second of Saturday night with his family...
...this cooking making you thirsty? Mix your favorite flavors of Fro-yo and juice together in a large cup and stir vigorously! Or, if milkshakes are more your style, mix together 1 whole sliced banana, 2 tablespoons peanut butter, 4 scoops ice cream, and 1 cup of milk. 6. Dessert Panini Take two slices of bread and place peanut butter, honey, cinnamon, sugar, and marshmallows between them. Place on the panini grill for about 45 seconds, and then top off with whipped cream or frozen yogurt. Concepts courtesy of Francesca T. Gilberti ’10, a Crimson magazine editor...
...behind the cerebral abstraction of Noma's edible landscapes is the land itself. When I see heirloom curly sheep cropping the grass under the snow on Niels Stokholm's biodynamic dairy farm a short drive from Copenhagen, I suddenly understand that I am looking at last night's dessert, a minimalist "cannelloni" of frothy sheep's-milk mousse with a frozen granita made from sweet herbs and grass straight from the pasture. The connection between terroir and table just reached a whole new level. Forget caviar and Kobe beef and ruined designer shoes. Real luxury is being able to walk...