Word: menus
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...quality of their cooking, not the quality of their verbosity," says Aird. That could easily be Andrew Pern's mantra. The owner and head chef of The Star in the village of Harome, Yorkshire, runs one of the few pubs to have won a coveted Michelin star. Yet his menus are as blunt as the plain-spoken Yorkshireman himself. He serves dishes such as braised oxtail with horseradish sauce and "no pools of this and no puddles of that," Pern says. "Nine out of 10 times fancy descriptions are just trying to cover up ordinary food." The only thing ordinary...
...main thrust of the survey, however, was to figure out which entrees were most and least popular in order to tailor menus to student preferences...
...Danish explorer Vitus Bering--for whom the Bering Sea and Strait are named--is a morass of Soviet-style apartment blocks and potholed streets, incongruously framed by a mist-swathed harbor and snowcapped volcanoes. Its few hotels and restaurants are drab. Yet we found a certain eccentric charm in menus featuring "fern salad" and "boiled pieces of paste" for breakfast, and "burning mussels with rice" and "cowberry drink" for dinner...
...boom in cooking classes in schools. These updated versions of home ec teach children who have been weaned on fast food about grains and vegetables they may never have encountered at home. Alice Waters, the chef of Chez Panisse, the celebrated restaurant in Berkeley, Calif., that builds its menus around seasonal ingredients, has launched an "edible school yard," where students learn to plant, harvest and cook organic fruits and vegetables...
...with standards on the siting of ponds, effluent treatment, the reduction of chemicals and disease management. In exchange, their products would be labeled eco-friendly. By 2004, labels indicating whether seafood is farmed or wild will become mandatory in the U.S. (though they won't be required on restaurant menus). Jason Clay, 51, a senior fellow at World Wildlife Fund who helped develop the standards, is optimistic that they will be accepted. "As the industry gets more competitive, those who survive will be those who do it better and cleaner," he says...