Word: menu
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Over the summer, Monsoon Kitchen was provisionally replaced by American Barbecue, a dining option featuring Southern style food, according to Crista Martin, Harvard University Dining Services director for marketing and communications. The seasonally appropriate menu offered an assortment of meal options including barbecued chicken, broccoli, pulled pork, baked beans, coleslaw, corn on the cob, potato salad, and watermelon...
...menu changes according to your preferences (which you can discuss when you make your booking) and whatever Lim likes the look of in his local palengke, or market, that day. "My main goal is to showcase the beauty of Pinoy food," he says. "To keep it real and exciting." He draws inspiration from his Ilocano and Hokkien roots to concoct playful yet sophisticated dishes that tease the palate without alienating it: succulent scallop kilawin (seviche) in chilled carrot-and-ginger soup; zesty crabmeat, pomelo and rocket salad with caramelized shallots and Ilocos vinegar ("Why does everybody always use balsamic...
...degree fever and a cough. “UHS tends to get a bad rap. I’ve been taken care of very well.” Chi said he receives food from Harvard University Dining Services every day after he fills out his requests on a printed menu. Stillman can accommodate up to 15 people if necessary, but it is not currently full. Sick students with single bedrooms can opt to return to their rooms in order to remain isolated, and undergraduates with family within two to three hours of campus can be sent to their family members...
...cream war, Flyby would like to offer this: We'll miss sharing a cup of "Happy Couple" ice cream in Herrell's wonderfully sketchy vault, or finding that you happened to walk in when your favorite combination of peanut butter, chocolate and caramel was being offered on the menu...
...Terroir Parisien menu at Alléno's three-star Hôtel Meurice restaurant is the product of two years of collaborative research with Le Monde food writer Jean-Claude Ribaut and fine-food suppliers Alexandre Drouard and Samuel Nahon of Terroirs d'Avenir. Scouring archives and the surrounding countryside, the quartet has rediscovered many of the recipes and produce upon which Paris' culinary reputation was built. (Read "Learn to Cook Like Alain Ducasse...