Word: terrail
(lookup in dictionary)
(lookup stats)
Dates: during 1980-1989
Sort By: most recent first
(reverse)
Judging by the popularity of fish in upscale restaurants, the curiosity is justified. Patrick Terrail, owner of Ma Maison, the Los Angeles celebrity haunt, reports that his fish sales are double those of meat. "God forbid that eight years ago I had served a raw fish in lime juice as an appetizer," he says. Today his marinated salmon in lime juice is a big seller on the posh menu...
...increasing acceptance in restaurant and home menus. At Dean & DeLuca, a Manhattan gourmet emporium that sells up to 100 Ibs. of fresh domestic wild mushrooms a week, Produce Purchasing Manager Lee Grimsbo notes, "People are beginning to think of them as a cooking item rather than something exotic." Patrick Terrail, owner of Hollywood's Ma Maison restaurant, had been importing dried mushrooms before he discovered that fresh morels, chanterelles, cepes and other varieties can all be found in the U.S. Says Terrail: "Mushrooms are just beginning to become a craze...