Word: gourmets
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Dates: during 2000-2009
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...epicenter of small-plate dining is the Bay Area, where out-of-work dotcommers are seeking to reconcile their gourmet habits with shrinking budgets. Diners can sample rabbit-sausage flatbread for $12 at A Cote in Oakland, or they can snack on stuffed dates with chorizo and blue cheese for $8 at the Spanish-Moroccan Baraka in San Francisco. The Russian Hill restaurant Pesce last year shifted away from traditional full-service Italian food to small plates in the Venetian cicchetti style, like swordfish rolls or octopus-and-potato salad...
...decade ago, Doug Ducey was selling Folgers coffee to restaurants when his West Coast customers began asking for the kinds of pricier gourmet blends served at Starbucks. He dismissed it as a fad. After all, what could possibly change America's coffee-drinking habits...
...Americans' ice cream palates go gourmet, even traditional formulations are taking on a more sophisticated edge. Neuhaus, the Belgian chocolatier, has brought its superpremium ice cream to the U.S. for the first time, in the form of Snobinettes Glace, which are chocolate shells filled with ultrarich vanilla, coffee or chocolate ice cream. An ice cream and sorbet maker in Dallas called Out of a Flower uses herbs, teas and edible flowers to create its exotic flavors, which include Tequila & Cilantro, Rosemary & Black Peppercorn and Texas Goat Fromage Blanc & Roasted Hazelnuts...
...Klara, and maybe swim a bit along the 300-m beach of the Maschsee, an artificial lake completed in 1936 as part of the Nazis' efforts to put the unemployed to work. The closest he'll get to his beloved Italian food could be at Hanover's festival of gourmet Italian chefs. Berlusconi's laconic reaction to Schröder's decision to stay at home: "Too bad for him." Well, too bad for everybody. What has been demonstrated in this ridiculous affair is that opportunistic politicians can still make political hay out of ugly national stereotypes. Berlusconi finally, reluctantly...
...cubicles. Face-to-face meetings have become conference calls; voice-to-voice phone calls are all too often abandoned for impersonal e-mails. And before you know it, for many workers, the hours from nine to five are most often spent practically alone. The take-out services from gourmet cafes have literally fed this culture of anti-socials so that now not even the daily special in the cafeteria can entice colleagues out of their cubicles. Only the elevator...