Mr. Gore's speeches were repeatedly interrupted by intercom announcements from the principal's office, and the vice president sampled school cafeteria cuisine, downing two cheeseburgers and some french fries.
According to Gillespie, she hosted several celebrations per year at her main residence in Winston-Salem; "her skill in the kitchen is the stuff of legend from haute cuisine to down-home comfort food".
Finally, with two acclaimed restaurants thousands of miles apart, Mr. Keller joins the international corps of red-eyed chefs who shuttle between multiple kitchens, with well-honed chefs de cuisine holding down the fort at each end.
Here, in a replica of a restaurant from a fancy East Berlin hotel, you can sample the best of GDR cuisine, washed down with Vita Cola or Rotkaeppchen, the Coke challenger and the sparkling wine that are two of the few GDR products still produced in the united Germany.
La Dame used to ply the club trade under the name of the "Guinguette Pirate," but for its 30th birthday the owners decided to shift back to its original name when the junk logged 38,000 miles and 17 countries La Dame attracts young and old Parisians who come for the music and French cuisine served down in the hold in an ersatz bordello style of crimson lanterns and pink boas.
Here, in a replica of a restaurant from a fancy East Berlin hotel, you can sample the best of GDR cuisine, washed down with Vita Cola or Rotkaeppchen, the Coca-Cola challenger and the sparkling wine that are two of the few GDR products still produced in the united Germany.
In SMOKE AND PICKLES: Recipes and Stories From a New Southern Kitchen (Artisan, $29.95), Edward Lee pulls off a nifty sleight of hand, insinuating flavors and techniques from a variety of Asian cuisines into down-home Southern food, a move that comes naturally to him as a Korean-American planted behind the stove at 610 Magnolia, his Louisville restaurant.
He spent two years cooking at the Michelin three-star Akelarre in San Sebastian, Spain, presumably scarfing down pintxos and sopping up Basque culture and cuisine in his down time.
Like the cookbook writers Paula Wolfert and Lynn Rossetto Kasper, she explores a cuisine by traveling down seemingly every lane and alley in a region, knocking on doors, peeking into obscure tavernas and asking questions.
