Word: salmons
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Dates: during 1980-1989
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Harvard University Food Service workers started preparing food last week, says Dale M. Hennessey, assistant director for administration, who helps coordinate menus. The guests will consume 14,000 lbs. of salmon, 480 lbs. of asparagus and 1100 pints of strawberries, says Philip R. Bauer '36, senior food buyer for the Food Services...
...overdone, often sweet garnishes -- oranges in an otherwise luscious lobster ! salad, a cloyingly sugary bed of sauteed onions overpowering the delicate Dover sole meuniere. Another problem at all meals in all rooms is the tearoom breads, delicious by themselves but poor as foils for wine, the satiny American smoked salmon and the elegant terrine of truffled duck liver. Other fine dinner appetizers were the silken lobster-filled ravioli with chanterelles and hazelnuts and a ragout of wild mushrooms. Among main courses, moist, roasted pheasant with a subtle gamy flavor was well set off with pungent cranberries, and a mustard glaze...
...available at Bloomingdale's in New York City and have more recently been introduced at Marshall Field's in Chicago leave almost everything to be desired in flavor and texture. Based on tastings of a dozen or so choices (omelet creole, lobster bisque, ravioli with snails, poached salmon and pork with apricots), these generally expensive creations, with main courses from $2.25 for pasta to $12.90 for veal, are a cut above airline food...
...Spawning Run, though ostensibly about salmon fishing, is actually an essay on the ancient sport of cuckoldry. Vacationing in Britain, the narrator and his wife put up at a fusty old angling hotel in Wales. Every morning a Wodehouse-load of stuffed shirts set off to the salmon water, tackle in hand. Among them goes "poor Holloway," a somewhat seedy chap of dubious breeding who has yet to catch a salmon in 20 years of trying. Meanwhile, the "salmon widows" wait restlessly back at the hotel -- for Holloway to sneak away from the river to yet another noonday tryst. Just...
...style dishes Tower created for his trendy restaurants. There is a windy self-congratulatory text, a double-page spread reproducing the author's signature and some superfluous vista photographs a la Falcon Crest. Inevitably, there are many of the California cliches -- hot goat cheese, cold pasta and dangerously raw salmon. Nevertheless, this erratic chef has a talent for simple dishes, among them lobster gazpacho, warm duck salad with turnip pancake, chopped lamb steak au poivre, T-bone steak cowboy style, a luscious warm vegetable stew and a fragrant polenta pound cake with Madeira cream...