Word: pucking
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...mail that Sprague was “very Brahmin,...not a man of the people.” McKinney recalled Sprague and his roommates’ consternation over an impromptu hockey match held in McKinney’s Mower Hall suite, where a crushed beer can served as the puck and the fireplace as the goal. “They ascended to the third floor as a group to protest the noise,” McKinney wrote in an e-mail.As an upperclassman, Sprague found solace in the company of other young Republicans, McKinney said.“He flaunted...
...supermarket--that she has based an empire on. So far, it includes more than half a dozen best-selling books, the Every Day with Rachael Ray magazine, four Food Network shows, a line of cookware and an olive oil. "She reminds me of Julia Child," says Wolfgang Puck, the celebrated Los Angeles chef whose back Ray is rubbing even though they just met an hour ago. "She has a completely different personality, but the message is the same. The message is, she's not litist. She gives confidence to people to go into their own kitchens." Ray is antisnob...
...things like "Good thinkin', Lincoln." On her first few shows, she plays up the fact that--oh, ditsy Rachael--she has a limp at the moment because she fell down the stairs in her house. At a segment at Sterling Vineyards in Napa Valley, Calif., in which she and Puck choose wine for the Oscars' Governors Ball, she made sure to loudly announce during a tasting that "it looks like the setup for one of those chicks who play glasses with their fingers." During the daily snack time on her talk show, she walks out and personally serves her audience...
Last week the first stores in the Pier opened, as did a $200 million expansion of the Borgata casino hotel that includes restaurants by star chefs Wolfgang Puck, Bobby Flay and Michael Mina. "People want to do more than gamble," says Pam Popielarski, president of the Tropicana casino hotel, which opened its complex of stores, restaurants and IMAX movie theater, dubbed the Quarter, in late 2004. "They want entertainment...
When Overton or one of the R&D chefs has a new idea in mind, Okura usually begins in his cookbook library, consulting cooking bibles such as Escoffier and Larousse Gastronomique and masters ranging from Julia Child and James Beard to Thomas Keller and Wolfgang Puck. "If David suggests something from Thailand or Argentina or Costa Rica," Okura says, he will talk to chefs with that expertise. "We will get to the core of any cuisine, any culture." Okura and his chefs may experiment with abandon, but they have a deep appreciation for the rules they're breaking...