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From an early age, Timothy Wright, 61, excelled at playing the piano at his church. Later he composed music that would make him a Grammy-nominated gospel star. He died on April 23 from injuries suffered last July, after a vehicle driven in the wrong direction collided with his car, killing his wife and grandson...
...always at its center.When the St. Louis native left his job as his hometown Cardinals’ Director of College Scouting to come to school in Cambridge, it wasn’t the first time he had expressed interest in studying at Harvard.Over a decade earlier, Kantrovitz was a star high school shortstop looking for a place to play college ball.“I got some great advice from a high school baseball coach,” he says, “which was to pick your college as if baseball doesn’t exist there...
Alain Passard's decision in 2001 to transform his three-star Paris restaurant l'Arpège - famous for its slow-cooked T-bones, lamb and duck - into a temple to the vegetable raised many an eyebrow in the world of haute cuisine. For the erstwhile master rôtisseur, however, it constituted a culinary rebirth. "Vegetables were a resurrection for me," Passard says. In seeking to define "the first vegetable haute cuisine," Passard has since created such signature dishes as beetroot in croûte de sel and onion flambé with pears and praline sauce. But perhaps...
...sign of the changing times was the recent high-class produce market chef Alain Ducasse organized at the Plaza Athénée Hôtel, where guests met the producers of the otherworldly fruits and vegetables Ducasse serves at his eponymous three-star restaurant, www.alain-ducasse.com: from Buddha's hand citron to rare Ligurian purple asparagus. Ducasse says his love of rare and impeccable ingredients grew from an early exposure to Mediterranean produce. But when he left for the capital in 1996, a multi-course homage to the vegetable like the Jardins de Provence menu he'd served since...
...That isn't an issue at Pierre Gagnaire's three-star restaurant on Paris's rue Balzac, www.pierre-gagnaire.com, where customers happily indulge in a six-course, all-vegetable menu légume. Gagnaire regards himself as a culinary musician who knows that a world-class vegetable can make the difference between a sonata and a symphony. "Give me a violin that's only average, and I'll still be capable of making it cry," he says. "But give me a Stradivarius, and I will go further still ..." To create his endive sorbet with coquelicot vinegar, artichoke and truffle raviole...