Word: chowder
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Dates: during 1980-1989
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None of this is lost on Kennebunkport's 4,500 natives. Many ponder their future at Alisson's Restaurant, where fresh rumors mingle daily with the clam chowder. Someone murmurs that the Secret Service will close Ocean Avenue, the road that runs past the Bush compound on Walker's Point, for security reasons. "If they do that, the cars will back up all the way to Wells," moans Rick Griffin, owner of the Kennebunkport Inn, envisioning a traffic jam stretching to a town seven miles away...
...South American pastry turnovers, and Tex-Mex burritos; marinated with hot chili peppers in Latin-American seviche; sprinkled atop pizza, pasta and the Italian deep-fried pastry here called speengies but more authentically known as sfingi; formed into "meatballs" and burgers or stirred into a creamy, vegetable-flecked chowder. And more...
...reveals the factionalism that riddles both parties. It is reflected in what has become the strange and somewhat tribal rallying cry inscribed on the banners of the 1988 campaign: HE'S ONE OF US. For some, the message is mainly regional: Michael Dukakis grandly quaffing a mug of clam chowder upon landing in New Hampshire from Iowa, as he tried to overcome the aloof smugness that seems plastered to his face; Albert Gore whistling Dixie while he waited for Super Tuesday...
...food columnist, Kafka stresses cooking in a microwave, not heating. She emphasizes dishes made from scratch, many of them traditional in origin if not in execution. However, one might argue with her overwrought prose and with many of her food preferences (mayonnaise on gefilte fish, garlic in Manhattan clam chowder, bottled spaghetti sauce). Kafka suggests the microwave for ridiculous purposes, such as preparing white sauce and melting butter. A more serious caveat: manufacturers, concerned about the danger of burns, disagree with Kafka's recommendation to deep fry in a microwave...
Some restaurateurs are introducing Carib accents to existing menu themes. Among them is Roger Greenfield, the owner of Chicago's Dixie Bar & Grill. Lobster calypso, jerk chicken and pork, conch chowder and Jamaican Red Stripe beer are now on his basically Cajun menu. At the Omni International Hotel in Norfolk, Va., Food and Beverage Assistant General Manager Michael Przybyla is featuring a two-month tropical-night promotion with "gentrified Caribbean" food adapted for a conservative clientele...