Word: squabs
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...pasta-eating contest against an ostrich in Jacksonville, Florida. (Again, according to legend, the ostrich passed out after its 11th bowl and Bodie won by default.) In 1958, a pair of American and Soviet weightlifters fought their own version of the Cold War by eating eight lobsters and six squab in front of 250 onlookers at a New York restaurant. They didn't even touch the dozen lamb chops and 10 steaks waiting for them, and ultimately declared themselves failures. And in 1963, Eddie "Bozo" Miller ate 27 chickens at a Trader Vic's restaurant in San Francisco...
...coterie of cooks who were seen as fine artists rather than mere craftsmen. His brand seemed to be quality, a refined ristorante simplicity. But as he hawks his line of pork sausages to NASCAR fans, one already senses the distress of his original aficionados. Do you order a $30 squab from the NASCAR chef? Cautionary tales lurk in every corner of the food world: remember Rocco DiSpirito of NBC's The Restaurant? Both the show and the eatery, Rocco's 22nd Street, are gone. Wolfgang Puck doubtless earns millions from ventures like his little plastic-wrapped, refrigerated sandwiches sold...
...installed the first exploding Scoreboard, moved the fences at Cleveland's Municipal Stadium in and out depending on the strength of visiting teams, and once gave away six pigeons to an elegant fan simply "to answer the burning question of how a dignified man would hold on to six squab while watching a ball game." The son of a sportswriter who became president of the Chicago Cubs, Veeck planted the first ivy at Wrigley Field and once sent a letter to Commissioner Kenesaw Mountain Landis warning him that the reserve clause was doomed. He invented season tickets and bat days...
...Khera, owner of the recently opened Tallula restaurant in San Francisco. "Most people get bored after three or four bites of anything. It's a way of keeping your palate fresh." Tallula bills itself as French-Indian and has dishes like spiced pommes frites with mango ketchup and tandoori squab with cashews and spinach, each costing from $5 to $16. Says Khera: "You have so many flavor profiles going on, you're kind of on a roller-coaster ride in your mouth." And if one wild ride isn't enough, you can always order seconds...
...served rare. The roast pears bring out the sweetness in the meat, and the acidity in the jus of red currants (a fresh take on traditional currant jelly) temper its gaminess. After small tastes, my companions were ready to fight me for the remainder of the dish. The Roast Squab ($34) was also good—another example of the kitchen’s sure hand with game. I was forewarned by our charming British waiter, but French Turbot ($36), a usually regal fish, was lifeless; its delicate flavor was no match for Lynch’s predilection for rustic...