Word: lobsters
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Dates: during 1980-1989
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...senior soon to be a "graduate" and "alumna" of this venerable institution, I have recently been over-whelmed by the pomp and circumstance surrounding a Harvard graduation; picnics, lobster clambakes, dances, house ceremonies, yard ceremonies, church ceremonies, etc. After surviving four years of hard work, seniors do deserve a graduation to remember. However, my growing anticipation of June 7-9 has been darkened by my growing concern about holding the event during the middle of the working week and the expense of graduation that must be incurred by the student and his/her family...
...people who need sunblock with an SPF of 25 or more to protect their bodies from blistering, many bars offer "red lobster" contests. And West recommends the banana-eating contest to anyone planning a trip to Ft. Lauderdale. "They line up all these great looking girls and see who can eat a banana the best," he says...
Lacroix has a boutique on the street level of his headquarters but, until his ready-to-wear line appears, no clothes to put in it. Instead he has filled the display window with sand and placed some talismans: bamboo glasses, Camargue grass, a mighty lobster (cooked) and other, more esoteric forms of sea life. When he returned to the salon last Thursday with his Golden Thimble -- all the more precious because his first one is locked away at Patou -- he found that his staff had laid an improvised red carpet, and he responded with a short champagne reception. The staff...
Traveling southwest, we come to Dallas and the elegant hotel the Mansion on Turtle Creek, whose chef, Dean Fearing, offers The Mansion on Turtle Creek Cookbook (Weidenfeld & Nicolson; 287 pages; $25). Fearing has adapted the spicy Indian-Mexican-Spanish influences of the region to fashionable nouvelle creations like lobster taco with yellow-tomato salsa and jicama salad. His intricate arrangements and subtle desert colors make his creations as intriguing to the eye as to the palate, although nearly impossible for the average home cook to duplicate...
...expand. Judging by some of the newer dishes, that is not always for the better. This huge, handsome compendium, written for the Maine-based mail-order outfitter, is at its best with traditional specialties: rhubarb cakes and cobblers; codfish in chowders, cakes and Portuguese stews; and all the lobster, salmon and blueberry treats so rarely found elsewhere in the country. But the italicized new is the operative word, and interesting as the creations of young New England restaurant chefs may be, they water down the regional impact of the book. Judith Jones, one of the country's most respected cookbook...