Word: savoyism
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...expect a rotation of citrus fruits like tangerines, clementines, and mineolas, as well as kiwis, plums, and peaches. HUDS is also addressing students’ request for more vegetarian options by featuring two hot vegetables at every lunch and dinner, such as brussels sprouts, sautéed spinach, kale, savoy cabbage, swiss chard, sautéed mushrooms, and peppered turnips. Sunday brunches will feature a bagel bar with flavored cream cheese, smoked salmon, and preserves; dessert stations with ice cream sundaes, floats, or smoothies; and entrees like baked polenta, country biscuits, and Dutch apple pancakes. Another new feature will...
...strategizing session seem to lack any grip on reality? Elaine Sciolino, a New York Times reporter covering the event, wrote, “By the time the roasted figs, the wine-macerated prunes, the chocolate mousse and the Earl Grey sorbet arrived in the private dining room of Guy Savoy...men were in deep discussion about the magic of their country’s cuisine...
...play. Case closed: two minutes later, Benny Goodman had joined Bix Beiderbecke's band. From that humble dockside audition grew the career of one of the century's most influential jazzmen and most enduring icons. It was Benny who set the teenagers of the 1930s stomping at the Savoy and sing, sing, singing with his soaring, exhilarating swing music; it was Benny who broke the color line in music by integrating his band with the likes of Lionel Hampton and Teddy Wilson (''I'm selling music, not prejudice,'' he said); it was Benny who brought jazz to Carnegie Hall, confirming...
...PERSONA--THE bandito mustache, the Stetson hat--screamed "bold adventurer dude," and with good reason. Self-taught American explorer Douglas (Gene) Savoy, called "the real Indiana Jones" by PEOPLE magazine, discovered more than 40 lost cities in Peru, including the storied Vilcabamba, thought to have been the last refuge of the Incas as they fled Spanish conquistadors. Archaeologists who said some of his findings had already been established by locals were dismissed by Savoy, who called them "fuddy-duddy academics." Scientists, he said, "tell you what you have found, but you have to find it in the first place...
...moveable metric, shaped, at least in the U.S., largely by restaurants where 70% of seafood consumption occurs. "As chefs, we need to celebrate diversity in the oceans so that we are not relying too heavily on any one species," avows Peter Hoffman, executive chef at Manhattan's Savoy restaurant and board member of the Chefs Collaborative, which is committed to sustainability. The challenge is partly creative: making tilapia, for instance, taste as delectable as seared...