Word: pheasant
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Dates: during 1980-1989
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...says La Toque owner-chef Ken Frank, whose venison dishes are popular at his tony Los Angeles restaurant. In Phoenix, chef Vincent Guerithault, owner of Vincent on Camelback, has developed a line of "heart-smart" game entrees. Once chefs % had to scramble to find a brace of partridge or pheasant. Not anymore. Game suppliers and game farms have sprung up across the country to meet the demand for everything from antelope to zebra. D'Artagnan in Jersey City sells two kinds of venison and four different varieties of duck, as well as fresh grouse, wood pigeon and pheasant from Scotland...
...nearby Evanston, Ill., Leslee Reis at her enchanting Cafe Provencal underlines sauteed foie gras with mango puree and cushions roast pheasant on mushroom ravioli. The menu at Lydia Shire's Boston restaurant, Biba, which is due to open this month, will feature dishes as stylistically diverse as Thai green-curry lobster soup, salad of rock crab and sashimi, and lambs' tongues with fava beans and cilantro. Even in New Orleans, where locals still favor their own Creole-Cajun kitchen, Susan Spicer, of the Bistro at Maison de Ville, has won converts with her Provencal improvisations...
Guests can choose a hunting safari for wild boar, goats or pheasant on the slopes of Mauna Kea ($550 for the first person, $200 each for the next three). The game will be dressed and served for dinner that night, or shipped home upon request. Or deep-sea fishing on a luxury yacht ($1,380 for up to six people), Formula Ford race-car driving (not available until April), a day in the saddle with the paniolos (Hawaiian cowboys) of the vast Kahua Ranch ($1,460 for four) or dinner at the Hulihee Palace, former home of the Hawaiian royalty...
...Hedgerose Heights Inn, where the chef-partner, Heinz Schwab, executes stylish versions of his native Swiss dishes, along with delicate nouvelle inventions. His most celebrated dishes: his version of the Russian meat-filled turnovers, known as piroshki, which he nestles on an herbaceous bearnaise sauce; roast breast of pheasant with Swiss chard and a mellow stew of apples and pears; and roseate medallions of venison with wild mushrooms and a cream-lightened game sauce. Only the spaetzle are too dry, and the classic Swiss potato pancake, roesti, lacks the , characteristic crispness. Nearby is the stunning Milanese postmodern setting...
...glitz, council members from the U.S. gave their Soviet counterparts a crash course in marketing that included razzle-dazzle TV commercials for Diet Coke, NutraSweet and the American Express Card. Gorbachev invited the U.S. visitors to the Kremlin's Palace of Congresses for a seven-course feast of caviar, pheasant, grouse and other delicacies. After exchanging toasts with the capitalists, the Soviet leader described perestroika as an "invitation" to a business partnership with the West. Said he: "New thinking should, at long last, enter the sphere of economic relations...