Word: tarragon
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...expense of the nurseries, which can offer the impatient gardener much more instant gratification. This is not your corner garden shop anymore. The paths between the perennials are paved, so high heels will not plunge into the mud. There is Italian soda available at the door, and tarragon-turkey sandwiches on pita bread. "Today retailing is theater," says Don Riddle Jr., president of Homestead Gardens in Maryland, whose $10 million in revenues last year were up 21% from the year before. Homestead sold $60,000 worth of orchids last year alone, triple the amount from the year before. Among this...
Instead, bright yellow forms boast of, among other things, a sandwich with "just a drizzle of pesto sauce" and a lemon chicken salad with a bit of fresh tarragon...
...chefs have shown more culinary flair than Rosenzweig. Among her classic dishes: chimney-smoked lobster glossed with tarragon butter and buttressed against a crisp cake of threadlike Chinese noodles; roast quail with rhubarb bedded down on dandelion greens; and homespun corn cakes topped with caviar and creme fraiche. Similarly, Joyce Goldstein, chef-owner of the stylish Square One in San Francisco, creates an aura of flavor unity on a menu that may offer crusty Italian bread, Russian mushroom soup, pungent Korean steak and a very American spiced persimmon pudding...
...deco inspired, with etched glass, white papier-mache palm trees and piped-in swing music for dancing. Service is a bit rough around the edges, but the inventive Creole- Cajun dishes are generally successful. Among the best: sauteed sweetbreads with poached quail eggs, crayfish ravioli with scallops and tarragon sauce, and a basil-scented red snapper and crab meat with lemon-Cognac sauce that is this city's only good papillote creation...
...marred only occasionally by a lax waiter or an overdone duck. There are sublimely puffy lump-crabmeat cakes and tender veal chops with morels. Not to be missed: profiteroles filled with foie gras. The kitchen also serves an original version of pot-au-feu for which the succulently moist, tarragon- scented chicken arrives with leeks and angel-hair pasta, not in the traditional bowl with soup but on a plate mantled with a cream-and-chicken- stock sauce...