Word: lobstering
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...over the past two years, from $280 per oz. to a current level of $463. Even producers of some banned commodities have found ways to beat the rules. Many South African fishermen, for example, have reregistered their ships in the Cayman Islands, enabling them legally to ship South African lobster tails to the U.S. as Cayman produce...
Some restaurateurs are introducing Carib accents to existing menu themes. Among them is Roger Greenfield, the owner of Chicago's Dixie Bar & Grill. Lobster calypso, jerk chicken and pork, conch chowder and Jamaican Red Stripe beer are now on his basically Cajun menu. At the Omni International Hotel in Norfolk, Va., Food and Beverage Assistant General Manager Michael Przybyla is featuring a two-month tropical-night promotion with "gentrified Caribbean" food adapted for a conservative clientele...
...offerings in the bar and dining room are much the same at lunch but differ at dinner, with the more gussied up Arcadia-style food served upstairs at night. That seems to be the least successful fare, primarily because of overdone, often sweet garnishes -- oranges in an otherwise luscious lobster ! salad, a cloyingly sugary bed of sauteed onions overpowering the delicate Dover sole meuniere. Another problem at all meals in all rooms is the tearoom breads, delicious by themselves but poor as foils for wine, the satiny American smoked salmon and the elegant terrine of truffled duck liver. Other fine...
With the Hoagie in order, the Jersey Devil is already dreaming of new challenges. Adamson is eager to build a lobster farm in South Carolina, and a college in Seattle wants them to build a floating guesthouse in Puget Sound. But it is Cleveland's proposed new Rock and Roll Hall of Fame that really gets the Jersey Devil's juices flowing. "If I have a dream commission, it is to design the Rock and Roll Hall of Fame," says Badanes, mocking the manner of a politician at a press conference. His colleagues give him a rousing round of applause...
Gradually, he says, "I came to realize that the key is not to do anything radical but to modify." Today he eats lots of chicken, lobster and conch, usually simply prepared but sometimes fried. Also fruits and salads. He sips watered-down Crystal Light, but has an occasional glass of white wine. He runs briefly or bikes in the morning, takes a nap after lunch, goes to the body- building gym for an hour and a half in the afternoon. He swims and scuba dives -- strictly for pleasure. "It's not worth being healthy if you're going...