Word: master
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Dates: during 2000-2009
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From the beginning, Ida's unveiling has been a master class in ballyhoo. A week ago, the first breathless press releases began to arrive, portending the presentation of the now famous 47-million-year-old primate fossil from Germany: "MEDIA ALERT," the notice shouted in all caps. "WORLD-RENOWNED SCIENTISTS REVEAL A REVOLUTIONARY SCIENTIFIC FIND THAT WILL CHANGE EVERYTHING...
...react in the stressful aftermath of Monday afternoon’s shooting. Three types of uniforms—Harvard, Cambridge, and state police—quickly flooded the area, but they provided no information. Until an hour later, the much-publicized University Emergency Communication system was mum; the House master did not contact the residents until 5:32 PM, and the only community-wide e-mail we all received was from Dean Evelynn M. Hammonds dealing with, of all things, the shuttle service. Tired of waiting afraid in her Kirkland room, Sarah A. Sherman ’09 opened...
...Cook ’10. “They should have informed us a lot earlier than they did.” But Kirkland students were appreciative of the response from the Kirkland community. “The most reassuring thing that happened was the response of our house masters,” said Michael J. Chance ’10. “Their response was a lot more reassuring than anything higher up.” But University administrators did reach out. Around 7:45 p.m., three hours after the shooting, University President Drew G. Faust arrived...
...Spitalfields, London, this brasserie de luxe, www.lebouchon.co.uk/breton/index.php, is already renowned for its impressive Gallic cheese trolley featuring more than 40 varieties, from Le Testard from the Hautes-Alpes to the Corsican Fleur de Maquis. Now frommelier Jean Claude Ali Cherif has started offering a series of regional-cheese master classes, coupled with unusual wine pairings, on the last Tuesday of each month. Ali Cherif's knowledge, built up over 20 years, is formidable and his repartee amusing, inspiring and impressively practical, with advice on how to look after cheeses and when to enjoy them at their seasonal best. Cheese...
...washed-rind, semi-hard, hard and blue cheeses from Australia and Europe. Accompaniments include truffled honey, muscatel raisins and novelties like hibiscus chutney. There's an excellent choice of paired cheese-and-wine menus with tasting notes - even a single-malt-whiskey-and-cheese menu - as well as monthly master classes...