Word: menusing
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...Master Jayne Loader says. Elves spend up to 15 hours per week assisting the masters with various activities, usually related to House life. “The most important job of a Quincy House elf is preparing for the open houses,” Loader says. Elves plan menus, shop for groceries and cook a range of confections for ravenous Quincyites. “The artichoke dip is popular and the truffle always goes,” says elf Ana-Maria Patino ’02. Staples such as brownies and chocolate chip cookies are also popular with open house...
There are three seemingly separate menus at Nouvelle Lune, each with different selections and prices: a printed menu with explanations of dishes, a green board with white lettering hanging from the ceiling and the waiters’ own spoken menu. “What we serve daily depends upon the availability of produce,” explains Genecia Deraville, Mondesir’s daughter. “We buy our meat from the Haymarket, and they don’t have items such as goat and conch daily.” A phone call beforehand to inquire about the menu...
...more suited to Cultural Revolution-era China than a luxury retreat. But the only ideology to which she demonstrates allegiance is that she must do all she can to please guests at the Tanjong Jara beach resort. Many resorts rely on predictable hotel kitchens. Not this one. Often eschewing menus altogether, chef Ann herself comes to each dinner table and informs you what the kitchen has fresh that day. Maybe red snapper or barramundi. Perhaps green prawns, a range of vegetables, even locally reared venison. Once you select a main dish, you can choose how you'd like it prepared...
...Danish explorer Vitus Bering?Xfor whom the Bering Sea and Strait are named?Xis 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...
...More than 100 U.S. chefs and retailers have signed a letter to Interior Secretary Gail Norton supporting a beluga ban. Among them is Rick Moonen, former chef of New York City's Oceana, who recently opened a new seafood restaurant called RM. "I always had Caspian caviar on my menus," says Moonen. But when he noticed a decline in the quality of Caspian caviar a few years ago, Moonen started shopping for alternatives. His menu currently features Blue Island oysters with cucumber sorbet and paddlefish roe, sea-urchin custard with champagne foam and rainbow-trout caviar. Next up: buckwheat waffles...