Word: lobstered
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Bahamians know their seafood: grouper, snapper and lobster don't come much finer than those found in the pristine waters that surround the 700 islands of their Caribbean nation. But what really gets the locals' gastronomic juices flowing is the humble conch. When it comes to scoffing gastropods, only the French and their escargots can rival the Bahamians' love affair with sea snails. Available in variations from salad to stew to chowder, the flesh of the conch (pronounced konk) is white, sweet and most closely reminiscent in flavor to clam. But in the Bahamas' own original fast food?ubiquitous across...
There's not much profit yet in neuroeconomics' eyebrow-raising sidekick--neuromarketing--but that might not be far behind. In Atlanta, the BrightHouse Neurostrategies Group has been retained by Coca-Cola, Delta and Red Lobster for branding consultancy work...
Nantucket and other childhood memories were indeed the source of Lydon’s interest in cooking. One of her fondest culinary recollections is of a lobster soup made from fresh lobsters caught during summers in Nantucket, and she has early memories of finding recipes “scrawled on note cards” in her family’s home. Her mother, a recreational gardener and cook, introduced Lydon to cooking’s creative side. “My mom is a wonderful forager; she can make something out of nothing,” Lydon says...
LIFESTYLE: Clubland dance wars; hotel tips; lobster au chocolat...
...creating treats that are more savory than sweet. Vosges Haut-Chocolate is offering truffles filled with Taleggio cheese or topped with dried olives. Chefs are also using cocoa in dishes that come before dessert. F. Bryce Whittlesey has created a menu at Wheatleigh in Lenox, Mass., that includes lobster, foie gras and venison--all made using chocolate as one would a spice or an herb. How sweet it is--or isn't. --By Lisa McLaughlin