Word: vanillas
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Dates: during 2000-2009
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...this particular morning, she is hunched over her hands, sewing away on nothing bigger than a little pocket. That's what Italians call a jacket's breast pocket, il taschino, and Ter Meulen, thimble on finger, is finishing off the neatly lined slit in the square scrap of French-vanilla gabardine during a weeklong stint learning Old World tailoring techniques. "You have to stitch really straight," the 23-year-old student says after ironing down the soft piece of fabric. "It's not to be rushed...
...molecular gastronomy with the chemist Jerome Bibbett; it would also feature the Harvard team’s inhalable chocolate. The exposition, held in that dark, smoky gallery, treated the trendy French crowd to three-tiered bento boxes starring a suckling pear dipped in chocolate with a surprise mound of vanilla caviar nestled inside. A colloidal masterpiece. Sharing the stage was the Le Whif exhibition, which had paired with Nespresso, Nestle’s coffee line. The concept was to drink the coffee and take a puff. Pretty French girls draped themselves over the Nespresso deluxe machines. The clientele took light...
...Magnolia, Sweet takes a different tack. “Magnolia has a little bit more of a home-baked feel,” she said. “Our cakes are more stylized.” Sweet’s daily menu will include the requisite chocolate and vanilla cupcakes along with seasonal and specialty flavors. Forrester said that the cupcakes are baked fresh daily without stabilizers and preservatives. Vegan-friendly options will be available on Mondays and Tuesdays. Denise A. Jillson, executive director of the Harvard Square Business Association, said she had already sampled Sweet’s offerings...
...wines being showcased. Menus are never repeated, making each experience unique. At one dinner, a fresh, flowery Alsatian Riesling accompanied seared scallops with tomato fondue and Parma ham. At another, a voluptuous Australian Pinot Noir highlighted the flavors of crispy pigeon breast with fennel puree and saffron-vanilla sauce. Three mystery glasses are served with the main course - a fun guessing game for beginners and oenophiles alike...
...contemporary earth tones, and accented by local art. Civilized touches - minuscule markups on the minibar, barista-worthy machines that brew complimentary coffee grounds - add to the welcome. The hotel's restaurant, Opus, is locally celebrated for chef Todd Cheavins' seasonal cuisine (the current menu features things such as vanilla-seared scallops with crab salad and grilled red emperor fish with tempura zucchini flowers). For working it off, the azure indoor lap pool is impossible to resist, and joggers will appreciate proximity to the 1,000-acre (400 hectare) Kings Park and Botanic Garden. See more at www. therichardson.com.au...