Word: poachings
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...enough for Ovitz; he's thinking bigger, ignoring nearly all the comfortable old show business boundaries. Lately he has extended his radius of operations, scaring the bejesus out of Madison Avenue by devising two dozen smart, sexy TV spots for Coca-Cola, and he may be looking to poach other business from the ad agencies. And still he wants more. He has turned himself into the movie industry's highest-profile investment broker in the past few years, arranging the multibillion-dollar acquisitions of Columbia Pictures by Sony and MCA/Universal by Matsushita...
...retirement announcement on Friday was six months ahead of schedule. During his career with B.A., King transformed it from a money-losing state enterprise into a publicly owned -- and highly profitable -- airline. B.A.'s reputation was sullied last month when it conceded that employees had used underhanded methods to poach passengers from rival Virgin Atlantic Airways. King denied that dirty tricks had anything to do with his departure, insisting that he wished to remove "uncertainty and speculation" about the firm's future leadership...
...part of his and the movie's charm. As brought to impossibly glamorous life in Assante's performance, Cesar has fun doing almost anything; he can dance a sinfully erotic tango with Nestor's wife-to-be (Maruschka Detmers) and not consider it a promise or a poach. He sees life, in its painful as well as its ecstatic moments, as a wouldn't-miss-it party. And so is The Mambo Kings: an old-fashioned, music-and-dance, brothers-and- lovers fiesta...
...ovens (one with an infra-red broiler that reaches 1500 degrees F in 30 seconds). Going all out, it can simultaneously broil shrimp kabobs for an appetizer, warm the soup, roast the leg of lamb, grill swordfish, steam petits pois, simmer wild rice, saute baby tomatoes, poach pears and flambe crepes suzette...
...C.I.A. draw, however, is the French cuisine in the Escoffier Room. The prix fixe $40 dinner features such classics as poached Dover sole stuffed with artichokes and tomatoes, and roasted rack of lamb on ratatouille. The 90- seat restaurant is sometimes booked three months in advance and boasts a four-star rating from the Mobil Travel Guide. Over a Kir Royale aperitif, bemused diners can enjoy a seminar in progress. On view in the glassed-in kitchen, a dozen nervous young chefs in tall toques bump into one another as they peel, poach and broil their way through the evening...