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...family is looking for a summer cook to plan and prepare lunch and dinner menus for at least ten people a meal at a summer residence in Harwichport, Mass. A room is provided and you get one day off a week...

Author: By Sam Murrell, | Title: No, It's Still Not Too Late | 3/5/1985 | See Source »

...flavorful herb and spice butters to accent carefully broiled fish and meat. Characteristically, he placed as much importance on a properly cooked and seasoned hamburger as on a delicate blanquette de veau. He practically invented the position of food consultant, advising restaurant owners on their menus and food manufacturers on their products. It was for this consulting role that he was occasionally criticized, especially when the products and menus he endorsed or created were lauded in his own articles...

Author: /time Magazine | Title: America's Grand Pooh-Bah of Food: James Beard: 1903-1985 | 2/4/1985 | See Source »

Sensitive to accusations of unseemly opulence in menus for the 1981 Inauguration parties, committee heads, party bigwigs and savvy hostesses this time took vows of simplicity. "The word was out from the Inaugural committee that this is a people's Inauguration," said Dane Towell of Glorious Food, a catering firm based in New York City and Washington. "We were told to avoid too many obvious luxuries...

Author: /time Magazine | Title: Taking a Taste of Power | 1/28/1985 | See Source »

Simplicity, however, is in the eye of the beholder. As interpreted on Inaugural menus, it meant everything from chili to caviar, with plenty of pot pie, seafood mousse and exotic wild mushrooms in between. The selections reflected those of stylish restaurants around the country. Caterers proudly described their offerings as light, pretty, fresh, American and, above all, Californian. Almost conspiratorially, they whispered of such unsimple fare as French truffles, Caspian caviar and roe-trimmed scallops from Holland...

Author: /time Magazine | Title: Taking a Taste of Power | 1/28/1985 | See Source »

Scallops of all sorts were on so many menus, in fact, that those mollusks soon may show up on the endangered-species list. Pasta was much favored, least surprisingly for a dinner given by Ambassador and Mrs. Rinaldo Petrignani, who served penne with smoked salmon to such Reagan buddies as the Walter Annenbergs, the Frank Sinatras, the Charles Wicks, Attorney General and Mrs. William French Smith and the Ed Meeses. Many of the same guests were expected to partake of pasta shells alla carbonara at a White House luncheon for 150 following the Sunday swearing-in ceremony. Pasta primavera...

Author: /time Magazine | Title: Taking a Taste of Power | 1/28/1985 | See Source »

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