| Top Chef: Delaware
GREENVILLE � In an age when the notion of �fine dining� seems to be fading, it�s good to know there�s hope for the food lover�s future. You can see it in the eyes of the young chefs-to-be across Delaware who aren�t wasting time in their pursuit of cooking credentials, and who won�t have to depend on landing a spot at some exclusive culinary academy. .
PDC approves Centennial Mills plan
Plans for the Centennial Mills project, considered a touchstone for development between the Broadway and Fremont bridges, won a huge go-ahead this week from the Portland Development Commission. The PDC's board voted 5-0 to approve a plan devised by LAB Holding LLC, of Costa Mesa, Calif., that would make the four-acre site into a monument to mixed uses. Most of the 145,612-square-foot-site will house restaurants (45,711 square feet), market stalls and a culinary school. The school, with flexible office space and galleries, will fill 53,456 of the site's square footage. The rest of the site will continue to provide a home for the Portland Police Bureau's mounted police unit's horses, a popular riverfront attraction. Centennial Mills, at 1100 N.W.
Basketball provides a different sort of insight to European life
An American player I got to know in Italy told me that after his team got off to a bad start, the officers of the fan club asked to meet with the players. They were told that because they stank so bad, the fans would not cheer or sing for them. The boosters would go to the games, yes, but not waste their energy singing for such underachievers. "We will cheer for the shirts, not the players," the players were told. A few months later, this player was transferred to another team, which also started playing badly. Again, the fan club's officers met with the players. Again, they were told that, as undeserving blockheads, they didn't merit cheering. But the team started winning, and the fans announced they would sing again. "That's Italy," the player told me with a shrug.
Our daily bread—Hanapepe Café and Bakery
A mixture of flour and water. Bread in its most fundamental form is two simple ingredients, yet the creation of an unforgettable loaf of bread is nothing short of alchemy in the hands of a master breadmaker.Hanapepe Caf� and Bakery resuscitated the days of the village baker about six months ago when they hired Doug Jopling � a veteran baker with more then 30 years of experience. .
Dine like a rock star
While many would love to trade in their fries for steak frites or ditch the fro-yo in favor of some crème brulee, a meager cash flow thwarts any such aspirations for culinary grandeur. Cravings for gnocchi and bolognese must be quelled somehow with ramen and Easy Mac; jars of queso from CampCo hopelessly try to fill the void of a gooey gruyere fondue.
But two glorious times each year, Boston's swankiest, hippest and most established purveyors reach out to those who are usually forced to gawk at their Paris Hilton-priced menus outside before sadly ducking into UBurger. Boston Restaurant Week, which takes place once in the winter and once in the summer, allows diners to enjoy a prix-fixe three-course lunch for $20.08 or dinner for $33.08 - roughly the price of a week's worth of trays of sushi from the GSU.
|
