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...away from your suite, it may well be to go only as far as the Sarojin's stretch of secluded beach, or the Pathways spa, with its yoga deck and outdoor showers tucked discreetly amid the shrubbery. You might also want to venture out for dinner at either the gourmet Ficus restaurant (named after the age-old tree under which it shelters) or the Edge, a casual beachfront venue. But even if you choose simply to remain in the sublime privacy of your suite, waited on by the impeccably groomed staff, we're certain that neither you nor the Lady...

Author: /time Magazine | Title: My Fair Lady | 2/23/2006 | See Source »

Among the shelves of imported beer and cheese at Cardullo’s Gourmet Shoppe, employee Dan McGraff said he was unaffected by the news...

Author: By Liz C. Goodwin and Samuel P. Jacobs, CRIMSON STAFF WRITERSS | Title: Onlookers Find a Surprise in the Yard | 2/22/2006 | See Source »

...Wild West: The Sonoma Diet No calorie counting. No points. No weighing. No measuring. No obsessing about low-carb or low-fat foods. Just small portions of sun-drenched, California-style cuisine, accompanied by red or white wine. Think gourmet, not gourmand. BUZZWORDS: Waves; Power Foods; Mediterranean Diet...

Author: /time Magazine | Title: A Feast of Diet Books | 2/20/2006 | See Source »

...latte and a café au lait. So a job at Starbucks would seem perfect, no? “If you have a bachelor’s degree from Harvard, you can’t work for Starbucks,” Maats says. After being rejected by the gourmet coffee trade, Maats joined up with three other classmates to create Overqualified Tutoring, a tutoring and mentoring program in LA and New York. The tutors’ real interest is in showbiz, but tutoring lets them rake in the big bucks on the side. According to Maats, Overqualified offers a fresh...

Author: By Beau C. Robicheaux, CRIMSON STAFF WRITER | Title: Tutoring and Test Prep, With Just a Dash of Condescension | 2/15/2006 | See Source »

...best attempted with something to line the stomach. Here, too, the two Hospizes lay on a posh alternative to the raclettes and pizzas that often sustain skiiers. The hotel's gourmet restaurant has all the trappings of a top-notch eatery-crisp table linen, sparkling silverware and crystal glasses-but with friendly, unstuffy service. It's headed by Klaus Lettner of Die Jungen Wilden (the young, wild ones), a group of hip chefs who aim to attract young people to their profession by breaking the rules of food preparation and presentation. Lettner's menu features such unusual combinations as grapefruit...

Author: /time Magazine | Title: Quantity and Quality | 2/6/2006 | See Source »

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