Word: patroons
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Dates: during 2000-2009
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...YORK At $9,350, Patek Philippe's classic Calatrava watch is not really a steal, but it's the company's best seller. Formal details like the white dial make it more suited to lunch at Patroon than a stroll on the East Hampton beach...
...coming back strong, along with the rekindling of slicing, saucing, dicing, deboning and flambeing at the table. In Chicago and Los Angeles, retro restaurants are making Caesar salads, filleting Dover sole, carving roast beef and sauteing steaks right in the dining room. Patrons at New York City's Patroon are treated to a dramatic flambeed steak Diana and flaming bananas Foster. And at Terrance Brennan's Seafood & Chop House, also in New York City, breakfast is enlivened by the table-side preparation of steel-cut oatmeal or creamy scrambled eggs with lobster, black truffles, smoked salmon and osetra caviar...
...from late winter to early spring, blood oranges are the fruit of the moment. They have a rich taste with hints of raspberry, and the scarlet flesh makes for dramatic jams and juices. Their spicy undertones make them popular with chefs like John Villa of New York City's Patroon, who uses blood oranges to make his duck a l'orange. Irish chef Darina Allen features a blood orange, beet and arugula salad in her new Ballymaloe Cooking School Cookbook. When buying blood oranges, choose fruits that are firm and heavy and have a sweet, clear fragrance. Store them...