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A blue-plate special A garde manger chaud froid dish, used as a display piece A table d'hôte menu from the New York City Lotos Club, 1893. 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation ...
Classic Beef Stroganoff. A nod to tradition, with a tip of the hat to the ’80s love of decadent meals, beef Stroganoff seemed destined for popularity.
“The more expensive the restaurant, the fancier the words. Difficult foreign words (“tonnarelli”, “choclo”, “bastilla”, “persillade”, “oyako”) are an implicit signal of the high-educational status of the menu writer and, by extension, the customer … expensive menus were shorter and more implicit.
Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.
In the restaurant space, chefs are meeting this need with menu options like Turkish eggs (over a bed of chili oil-topped yogurt) and chickpea fries, according to the af&co. 17th annual hospitality ...
One noteworthy definition is based upon traditional cuisine: "A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the ...
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against the blow. This word describes the repercussion of a physical or mental shock, or an indirect consequence of an event. Contre-jour contre-jour against daylight. This word (mostly used in art namely photography, cinema or painting) describes the light that illumines an object from the other side of your own point of view. contretemps