Word: scalloper
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...came up with three things," says Purcell, his brand manager. "Authenticity, education and enjoyment. Except when I told Mario that, he said, 'Scratch that last one, Darcie. It's f______ hedonism.'" Batali's greatest gift may not be his ability to figure out a winning new way with a scallop but rather his understanding of how to use his image. Batali constantly projects a sense of capering, slightly naughty joy: at a cooking demo, he rolls up stuffed-eggplant slices and then pretends to lick them like the wrapper around a joint. "Just like...
...Public dining rooms are also like cathedrals. You go to them looking for a mixture of spectacle and serenity. You want to be awestruck. You're also hoping to find space for a little quiet reflection, even if it's just over the pros and cons of a seared scallop. And while it's true that a long evening at a good table should also provide some theater, a sense of occasion, the occasion should not be Halloween. When you're trying to focus on the contrast between your garlic steamed branzino and the lingonberry-walnut chutney it came with...
...poke at the imitation meat with suspicion, unable to identify it by texture or taste. The menu had also proclaimed something called “vegetarian ham” and “vegetarian scallop.” Tony dismisses my apprehensions. “Here we cook the way Buddhists from Taiwan’s Fo Guang Shan sect cook,” he says. “The food is purely vegetarian. No dairy products, garlic or onions are used.” The omission of garlic and onions, a custom also practiced in strict vegetarian Hindu households...
...just around the corner from the two 12th century towers at the heart of the city. But since he took over the kitchen five years ago at the age of 25, he has jazzed things up just a bit. Among his innovations are a twisted, short Genovese pasta with scallop coral as a first course (€10) and duck breast with mushrooms, marjoram and sweet apples for the second (€20). Both dishes are lighter than the typical local fare, and depend almost entirely on ingredients rarely used in Bolognese cuisine (fish, though plentiful in the not-too-distant Adriatic...
...familiar Shaw logo?the SB embossed on a scallop-shaped shield?is visible again, in ravishing color and wide-screen ShawScope. In an $84 million deal, the studio's library was purchased by Celestial Pictures, a pan-Asian company run by William Pfeiffer, an American who has lived in Asia for 20 years. Celestial is restoring Shaw films from their original negatives and plans to release several titles, with nifty add-ons like original trailers and interviews with the old stars, to Southeast Asian video outlets every few weeks. The first batch of 10 hits stores this Thursday...