Word: flavorful
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Dates: during 1990-1999
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...THESE," MARK MILLER URGES HIS WARY GUEST, proffering a handmade sausage stuffed with duck, fig and habanero chile. Miller watches with satisfaction as his quarry reacts to a fugue of piquant flavors that slowly fades to a smoky afterburn. "The chile pushes the flavor," explains Miller, who believes that good food should sing. "The duck fat is the low notes," he says. "The habanero is the high notes...
...eclectic menu ranges from neo-Tex-Mex tidbits like chipotle chile breadsticks to fresh-baked buckwheat cinnamon bread, smoked duck and buffalo jerky. "Smoking is a natural by-product of heat," Miller says, launching into an aria of poetic exaltation. "There's an intensity of wildness, of untamed flavor. It's loaded symbolically with a primordial sense of fire and man. I read a lot of meaning into food. I think it's one of the last experimental frontiers...
Miller's passion for untamed flavor began in his native Massachusetts, where Mexican and Indian friends of his French-Canadian family introduced him to the spicy exotica of non-European cooking. Travels in Latin America, Africa and Asia prompted him to experiment with ethnic accents, first as an assistant chef for nouvelle California guru Alice Waters at Chez Panisse in Berkeley and later in the same city at his own Fourth Street Grill, where he was one of the first chefs in the country to use mesquite wood for grilling...
...third song, "Such a Scream," adds a funky flavor to the musical mix. The pounding rhythms and bursts of saxophone lighten the tone of the album. And Waits maintains his lyrical integrity...
...nation. His work is gloriously celebrated in SAY IT WITH MUSIC at New York City's ritziest nightclub, Rainbow & Stars, on the 65th story of NBC's building in Rockefeller Center. A cast of seven led by Kaye Ballard performs 47 songs in just 60 minutes, yet gets the flavor of each. A highlight: Manhattan Madness, a 1932 musing on urban glitter and horror that could have been written last week...