Word: pheasant
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...meals like poached salmon and beef stroganoff -- in coach class, no less -- Alaska Airlines spends $7.80 a customer on food, about $3 more than the average for U.S. carriers. This has allowed Erbe, who trained in the kitchens of Hamburg's Hotel Vier Jahreszeiten (Four Seasons), to add venison, pheasant and Cajun catfish as first-class entrees...
This dinner, with its plump pheasant, understated Bordeaux and unobtrusive help from the Top-One School of Butlers, has been planned to the last detail by the city's most charming couple, American painter Hurley Reed and his companion, Chris Donovan. One guest, a genealogist who resists the temptation to find distinguished ancestors for rich people, is so obliging at parties that he can be put "next to a tree and he will talk to it." Another, a television-documen tary producer, temporarily quiets the victim of a recent crime with her theory that all human beings exist psychologically...
...Friday night White is host at a small dinner party in his house with help from a friend, Stephanie Guss, who has prepared stuffed pheasant. At 8, the doorbell rings and Henry Abelove, a visiting associate professor of history from Wesleyan University, arriving with two others, says, "What a notorious neighborhood!" "I know," White replies, not missing a beat, greeting his guests, some of whom he is meeting for the first time, "and nobody believes me, but when I rented this house, I swear I didn't know. I didn't know...
...contrast to the monotonous vegetarianism of the '60s (steamed carrots, brown rice and beans ruled), today's highbrow organic restaurants not only offer a wide variety of dishes but also often serve meat. Patrons of New York City's Luma, for example, can enjoy free-range pheasant sauteed with wild morels in a rosemary-sage sauce ($22). Says Luma co-owner Eric Stapelman: "We've bridged the gap between classic gourmet cuisine and natural food." Gingerbread-style Chez Panisse, located in Berkeley, features winter-squash tortellini in a black-truffle sauce as part of its $55 prix-fixe dinner...
...says La Toque owner-chef Ken Frank, whose venison dishes are popular at his tony Los Angeles restaurant. In Phoenix, chef Vincent Guerithault, owner of Vincent on Camelback, has developed a line of "heart-smart" game entrees. Once chefs % had to scramble to find a brace of partridge or pheasant. Not anymore. Game suppliers and game farms have sprung up across the country to meet the demand for everything from antelope to zebra. D'Artagnan in Jersey City sells two kinds of venison and four different varieties of duck, as well as fresh grouse, wood pigeon and pheasant from Scotland...