Word: risottos
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Dates: during 2000-2009
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...thought that the principal source of disagreement between U.S. President George W. Bush and his European hosts last week would have been a European desire to sell arms and an American determination to stop them from doing so? Yet so it proved. Not even a shared dinner of lobster risotto and truffle sauce could get Bush and his French counterpart Jacques Chirac (who in this case speaks for Europe old and new) to agree on the European Union's plan to lift its embargo on supplying defense technology to China, imposed after the Tiananmen Square massacre in 1989. Bush wants...
...VinCafe, for lunch or late-afternoon coffee or wine. For a casual truffle dinner, I'm fond of La Liberia, which serves the homey food of the region and is one of the few places in the entire region where you can order a salad as well as typical risotto Piedmontese with a blanket of truffle shavings...
...theatrical revue or concert after dinner. Picchi calls his new labor of love a Circo-lo - a play on the Italian for circus and club. Picchi, 50, clearly relishes greeting guests and cooking with his crew in the open kitchen, announcing the arrival of fragrant tureens of saffron risotto, polenta with cinnamon and thick Tuscan soups like farinata (with cornmeal and black cabbage). Afterward, the chef presents the show. "I'm having fun here now," he says, "but Il Cibrèo is towing everything." tel. [39-055] 200 1492; www.teatrodelsale.com
...theatrical revue or concert after dinner. Picchi calls his new labor of love a Circo-lo?a play on the Italian for circus and club. Picchi, 50, clearly relishes greeting guests and cooking with his crew in the open kitchen, announcing the arrival of fragrant tureens of saffron risotto, polenta with cinnamon and thick Tuscan soups like farinata (with cornmeal and black cabbage). Afterward, the chef presents the show. "I'm having fun here now," he says, "but Il Cibr?o is towing everything." (39-055) 200 1492; www.teatrodelsale.com
...filling their after-dinner menus with doughnuts and fritters fresh from the fryer, like the Drunken Doughnuts at New York City's Maloney and Porcelli, left, which come with three tiny jars of liquor-spiked jams. Also in Manhattan, at the Red Cat, pastry chef Rebecca Masson offers risotto fritters with gingered blueberries and wildflower honey semifreddo, while diners at Riingo are treated to doughnut holes filled with green tea jam. At Grace restaurant in Los Angeles, Elizabeth Belkind serves jelly doughnuts with a velvety vanilla custard and strawberry-buttermilk ice cream. And at Chicago's Japonais the must-have...