Word: kellers
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Dates: during 2000-2009
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...Lewis deserving the same honor. Similarly, while some argue that actor G?rard Depardieu has done more than enough to merit his selection, it's difficult to find anyone in France who even knows who kitsch artist Jeff Koons is - much less why he's sharing a tribute with Helen Keller, Hans Blix and Jacques Cousteau. And you don't have to be a rabid (Groucho) Marxist to turn down membership in a club that includes murderous Central African Republic "Emperor" Jean-Bédel Bokassa...
...treasure.”THE WEATHER OF THE TIMESGreenhouse’s buyout agreement comes as the Times attempts to cut roughly 100 jobs in the face of a pressing economic situation.In an e-mail circulated to the Times newsroom yesterday and released to The Crimson, Executive Editor Bill Keller referred to what he called “rough economic weather” before presenting the buyouts.Keller told the Times newsroom that layoffs could be avoided if “enough of you...see some personal advantage in volunteering to accept a severance package as a way to transition smoothly...
...truffles. As much as I love Boulud's cooking, I found it disgusting--a gooey mess of indistinguishable, nauseating fat. I was, once again, alone: it now accounts for 30% of the bistro's food sales. This year, Boulud, Bobby Flay (New York City's Mesa Grill) and Thomas Keller (French Laundry in Napa Valley, Calif.) are opening burger joints. Eric Ripert (New York's Le Bernardin) has put a burger on the menu of his new Washington restaurant, and Hubert Keller (San Francisco's Fleur de Lys) has opened a second Burger Bar in St. Louis, Mo.; he already...
...with a menu featuring variations from different parts of the U.S.--starting in Smithtown, N.Y., and Monmouth County, N.J. "Everybody across the country now understands that at any price point you should be able to eat well, whether it's a burger or a prix fixe meal at Thomas Keller," says Flay. "People are finally willing to pay more for better food, whether it's fast food or five-star food." Keller's upcoming Burgers and Half Bottles in Napa Valley, which pairs his house wines with simple burgers, was conceived back when he lived in L.A. and would...
...restaurants. So until a few years ago, everyone used chuck for burgers. Then New York's Pat La Frieda Wholesale Meat Purveyors started selling a proprietary blend of chuck and brisket to top restaurants, some of which also had short rib and hanger steak added. Burger Bar's Hubert Keller makes his excellent burgers by grinding meat in a butcher area at the back of his restaurant. "When it comes to pizza and burgers, people are eating so many of them that when you give them a great burger or pizza, they can tell the difference," he says...