Search Details

Word: stanish (lookup in dictionary) (lookup stats)
Dates: all
Sort By: most recent first (reverse)


Usage:

...case in point revolves around a four-line footnote. It appeared in a Modern Living story (Jan. 5) about a peripatetic, perfectionist omelet maker named Rudolph Stanish. The footnote described his special omelet pan and gave the name of its distributor, Manhattan's Bridge Co. When we began to get an exceptional number of letters and calls from would-be purchasers of the pan, we checked with the company's owner, Fred Bridge...

Author: /time Magazine | Title: A Letter From The Publisher: Apr. 5, 1968 | 4/5/1968 | See Source »

...Secret of Perfection. So far has Stanish's fame as an omeleteer spread that what started as a moonlighting job, after his regular duties as head chef at Manhattan's Goldman, Sachs Wall Street brokerage house, now sends him jetting on weekends to serve hunt breakfasts in Virginia and midnight suppers in Houston (his charge: $125 per party, plus expenses). Over Christmas and New Year's, in addition to making omelets for five parties in three days in Manhattan, Stanish flew to Nashville, where Mrs. William Tyne says: "There's no question about it; he made...

Author: /time Magazine | Title: Modern Living: ARENAS: Better Break for the Fans | 1/5/1968 | See Source »

...What is Stanish's secret for the perfect omelet? Simplicity itself, says he. The eggs should be at room temperature, and they should be beaten lightly or the omelet will toughen. Don't allow the butter to brown, use at most just a pinch of salt, and be sure the pan is hot. Cook for precisely 15 seconds, stirring briskly in a circular motion with the side of a fork. Except for dessert omelets, he adds one special ingredient: Tabasco sauce. The later the night and the more the drinking, says Stanish, the more Tabasco...

Author: /time Magazine | Title: Modern Living: ARENAS: Better Break for the Fans | 1/5/1968 | See Source »

...York children are no longer interested in hot dogs, hamburgers or toasted cheese sandwiches for party fare. "Today it's the omelet period." reports Caterer Rudolph Stanish. "They've become the chic thing, either plain or a combination of bacon, caviar, mushrooms, something like that. The six-year-olds prefer tiny jelly omelets." He sighed: "And. of course, there is always some child who will request a truffle." Stanish, whose parties can handle from 60 to 150 children and can cost anywhere from $35 to $500, often provides a dance team (who twist and then teach...

Author: /time Magazine | Title: Food & Drink: Kid Catering | 2/8/1963 | See Source »

Stacey Keach will be on hand from RKO on opening night to look over the Pudding's rendition of the Myles Stanish legend for possible movie talent...

Author: NO WRITER ATTRIBUTED | Title: 'Look' Reporter, RKO Man Investigate Pudding Musical | 3/25/1947 | See Source »

| 1 | 2 | Next