Word: menu
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Dates: during 1960-1960
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George Frederick Handel (1685-1759) is listed just north of the lamb chops. Beethoven is down by the shrimp, Hindemith to the left of the lobster. This unique wedding of calories to composers occurs on the menu of a restaurant in the Cleveland suburb of Shaker Heights, and it is dedicated to an intriguing proposition: if jazz can move into the concert hall, classical music can move into...
...find fairly uniform-if often bland-food, courteous-if not always swift-service, predictable and not too high prices, and clean rest rooms. Many customers are tugged in by their children, who make up 30% of Hojos' customers, are wooed with special bibs, bendable straws and their own menu...
...improve the flavor and attractiveness of the food processed at his 14 central commissaries, Johnson has hired Pierre Franey, former head chef of Manhattan's gourmet-minded Le Pavilion restaurant. Franey's job is to jazz the menu a little. With him in charge, Johnson hopes to get around the shortage of good cooks by making food in batches, freezing it in polyethylene bags holding a serving each. Each local restaurant simply quick-heats the serving on infra-red or radar ranges, hopefully keeping some of the original flavor. Johnson thinks that U.S. food tastes are becoming more...
Doubt. A medical technician, Kono stokes himself on vitamin pills, minerals and protein tablets. To gain weight, he eats five meals a day while varying the menu from Chinese to Japanese to Italian to American. Bachelor Kono's diligence draws high praise from Bob Hoffman, vice chairman of the A.A.U. weight-lifting committee: "Kono is dedicated. Others get married, bring their wives to contests. You can't win that way. If a wife is cooperative and accepts the fact that bar bells come first, a weight lifter might succeed. Otherwise,, there is no place for a wife...
...shirts and shorts in various sizes, makes change not only from coins but from currency up to $5. Bellringers Restaurant in suburban Chicago, which once served only cold dishes and fried items, recently added twelve meat dishes, 20 casseroles and five hot sandwiches to its menu-without adding a kitchen. The secret: precooked foods warmed in an electronic oven, similar to airplane meals. On the Indiana turnpike. Interstate Hosts' chain of 16 restaurants serves $4,000,000 worth of such meals a year. Boasts Regional Manager F. D. Gibbons in the horrible jargon of his trade...