May 24, 2000 |
The Ritz-Carlton Laguna Niguel opened in 1984 as the chain's first resort hotel, but 60% of its guests nowadays are in business groups, creating challenges for managers--and grumbles from some leisure clients. Andrew Harper's Hideaway Report, a high-end travel newsletter devoted to "unspoiled places," asked in a recent brief item if the "classic Ritz" is "losing its edge," citing readers' comments about "hordes of groups" and "service that's not up to snuff."
June 30, 1999
1. "Bobby Flay's Boy Meets Grill" (Little, Brown, $29.95). Wild and crazy recipes for the backyard chef. Last week: 1 Weeks on list: 5 2. "How To Cook Everything," by Mark Bittman (MacMillan, $25). A fresh approach to the cooking encyclopedia, with more than 1,500 recipes. Last week: 3 Weeks on list: 39 3. "Martha Stewart's Hors D'Oeuvres Handbook," by Martha Stewart (Clarkson Potter, $35). A contemporary spin to party finger foods. Last week: 4 Weeks on list: 12 4.
January 8, 2007 |
Some people who visit the acclaimed restaurant Deux Cheminees come for more than chef Fritz Blank's cuisine -- they come for his books. The Philadelphia mainstay that offers some of the city's finest dining also houses an impressive culinary collection that includes about 15,000 volumes: cookbooks, periodicals, menus and memorabilia.
October 13, 1994
Want to celebrate somewhere deluxe? Head over to Auberge at Barnabey's Hotel in Manhattan Beach, possibly the most romantic dining room in the South Bay. This elegant Victorian restaurant, lit by small red chandeliers, features intimate booths, partially shielded with red velvet drapes. Even when full, the room is so quiet you could hear a quenelle drop. Fortunately, it's not only the decor at Auberge that's special.
February 24, 2013 |
High-energy Amy Finley gave a fast-paced cooking demonstration Saturday at the Los Angeles Times Travel Show . (She returns at 11 a.m. Sunday (today) for a second demo.) Finley, a classically trained cook and the author of "How to Eat a Small Country," prepared lapin a la moutarde , or rabbit with mustard, a traditional Burgundian dish. She's an advocate for getting people to eat more rabbit but admitted that it's tricky thinking of a "fluffy bunny and what you're having for dinner.