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Claiborne's associate, Pierre Franey, demonstrated nine recipes as Claiborne described technique and injected anecdotes...

Author: By Susan H. Goldstein, | Title: Claiborne, Franey Demonstrate Dishes | 5/11/1978 | See Source »

Boston radio announcer Carl deSuze auctioned cooking utensils used by Claiborne and Franey after the demonstration, along with the prepared food. The utensils had been donated to Radcliffe, College...

Author: By Susan H. Goldstein, | Title: Claiborne, Franey Demonstrate Dishes | 5/11/1978 | See Source »

...Franey's workday in his commissary kitchen at Queen Village, N.Y., would make a traditional French chef goggle. Howard Johnson mainstays are still the frankfurter (20 million served last year) and the hamburger (15 million); Franey not only approves the quality of the ingredients for these French-frightening delicacies but has added his own touches to them. Principal touch: less fat, more lean. He also oversees the clams and the steaks. Last week Franey was busily processing 100,000 lbs. of Thanksgiving turkey...

Author: /time Magazine | Title: Restaurants: Vive les Surgel | 10/28/1966 | See Source »

Potential Fare. Thanks to Franey, the menu at any orange-topped Howard Johnson restaurant around the U.S. now includes Welsh rabbit, chicken stroganoff, veal scallopini, lamb curry and seafood thermidor. "We're upgrading gradually," says Franey. "You have to keep the average American in mind. But maybe some day we're going to serve caviar at Howard Johnson...

Author: /time Magazine | Title: Restaurants: Vive les Surgel | 10/28/1966 | See Source »

Still, a Pavilion chef would shudder at the Johnsonesque proportions Franey uses. His beef-burgundy recipe calls for 2½ tons of cubed beef, 60 gal. of burgundy wine, 600 lbs. of mushrooms, 700 lbs. of onions and 465 gal. of sauce. It serves...

Author: /time Magazine | Title: Restaurants: Vive les Surgel | 10/28/1966 | See Source »

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