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Word: sorbet (lookup in dictionary) (lookup stats)
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Though he protests that there's "no such thing as a typical Rattle evening," the element of surprise is itself one of his hallmarks. "I like to mix programs as you would prepare a meal," he says. "Sometimes there's a need for some kind of little lemon sorbet." Three years ago the self-governing musicians of the bpo decided that Rattle was just the palate cleanser they needed after the sometimes difficult tenure of Claudio Abbado, the first maestro to announce his retirement in the orchestra's 120-year history. Rattle signed a 10-year contract and has already...

Author: /time Magazine | Title: A Thoroughly Modern Maestro | 9/9/2002 | See Source »

...Dunster Street restaurant will provide Harvard Square diners with a menu consisting of upscale desserts, ranging in price from $7.95 for sorbet and ice cream to $30 for the chocolate plate...

Author: By Eugenia B. Schraa, CRIMSON STAFF WRITER | Title: ‘Desserterie’ To Replace Ma Soba | 7/12/2002 | See Source »

...lodge offers sophisticated dinners that include such local delicacies as organic salads, rainbow trout and kiwi sorbet. The wine list includes top-rated vintages from the Hawkes Bay region, just a short helicopter hop toward the Pacific coast. Want more? Visit hukalodge.com...

Author: /time Magazine | Title: The Global Life: Home of the Hobbit | 7/1/2002 | See Source »

...choices included warm chocolate cake with cinnamon ice cream ($6) and very appealing caramelized banana napoleon ($6). Meyer lemons seem to be popping up just as frequently as skate these days, and the Blue Room is not one to miss a trend, throwing them onto the menu in a sorbet with anise seed biscotti ($5). Dates—the interpersonal kind, not the fruits—seem to often only be as good as the last moment, so the Blue Room can at least promise to send you off to that House formal on a high note...

Author: By Nick Hobbs, Elaine C. Kwok, and Clay B. Tousey, CRIMSON STAFF WRITERS | Title: A Night Out: Double Feature | 5/2/2002 | See Source »

...game, is Scandinavian, but the preparation and presentation are distinctively Chef Marcus Samuelsson's, acquired on a career journey that has carried him to Paris and through Latin America. Many dishes are served on a block of translucent glass that looks like ice. One is tuna accompanied by horseradish sorbet, colder and more crystalline than the traditional horseradish in cream. Among our other favorites were a soup of sea urchin, seared foie gras and watermelon; and hot smoked arctic char with octopus, mushroom, buckwheat ragout and duck consomme...

Author: /time Magazine | Title: Global Life: Eats & Quiet | 1/28/2002 | See Source »

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