Word: gras
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...dollars a head and opened the "Society"--the nickname, "Coop," didn't catch on for several months--for business at 13 Harvard Row (next to Church Street). The stock of the new store was meager; according to an early history of the Coop by former Business School professor N.S.B. Gras, it offered only "stationery and some second-hand books...
...chat easily. The meals, whipped up in a space hardly bigger than most apartment kitchens, include dinner and a next-day brunch. They would probably earn the rolling restaurant one toque in the Gault-Millau Guide. After dinner, Chef Ranvier gives one impressed guest his recipe for le foie gras de canard cuit naturellement. At brunch, rocketing through the broad plains of northern Italy, there is an exceptional dish of small chickens with Albufera sauce. The wine cellar on wheels is more than adequate. The train pulls into Venice...
...Sound. "New Orleans music is Afro-Caribbean, Afro-Cuban and Mardi Gras Indian. Combine that with natural street rhythms like Bo Diddley or the hambone little spasm bands that play boxes and garbage-can covers in the streets and you have a piece of the thing. Add parade drums to that and you have a little more. The Mardi Gras Indians incorporated all this rhythmically. On Mardi Gras day the Indians would wear costumes-a lot of feathers-and come out in the morning to greet the sunrise and all move toward the center of the city. As they went...
...Style. "A lot of the music I play is music the Mardi Gras Indians do. The guys that did this thing-Professor Longhair, Smiley Lewis, Guitar Slim-died off. There was nobody to keep it alive except the few guys who worked with them. Me, James Booker, Huey Piano Smith, Fats Domino, Allen Toussaint. I guess I would call my own style barrelhouse with blues and jazz mixtures. Rock 'n' roll...
...afternoon progresses, the visitor is overwhelmed by a cacophony of sounds and a bouquet of smells. A peek into the larder is enough to tickle even the most jaded palate. Fresh foie gras de canard and turbot flown in from France, mallard ducks and wild morel mushrooms newly arrived from Washington State, plump pheasant and succulent little grouse shot in Scotland, live crayfish shipped up twice a week from New Orleans...