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Les Amis D Escoffier Society

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NEWS
March 17, 1992 | PATRICK MOTT, SPECIAL TO THE TIMES
The napkin gets tucked under the collar, mes amis, not folded in the lap, because this is serious eating . You can't be sozzled and sit at this table, either, and if you haven't finished your wine course by the time the corresponding food course is finished, too bad. Off with the wine. And absolutely no smoking until the cigars and the cognac come out. No talk of business or personal affairs, politics or religion. No networking, no schmoozing.
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NEWS
March 17, 1992 | PATRICK MOTT, SPECIAL TO THE TIMES
The napkin gets tucked under the collar, mes amis, not folded in the lap, because this is serious eating . You can't be sozzled and sit at this table, either, and if you haven't finished your wine course by the time the corresponding food course is finished, too bad. Off with the wine. And absolutely no smoking until the cigars and the cognac come out. No talk of business or personal affairs, politics or religion. No networking, no schmoozing.
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NEWS
October 13, 1985 | JAMES MARNELL
--The menu had to "create an orchestration of delicacy and flavor," said Gary Clauson, executive chef at New York's Regency Hotel. And why not? The gathering at the Regency of 100 members of Les Amis d'Escoffier Society of New York was in honor of Auguste Escoffier, one of France's greatest chefs. The menu included a delicate, unpeasantlike borscht, four courses and four wines, served by 10 white-gloved, tuxedoed waiters.
NEWS
June 14, 1995 | PATRICK MOTT
No business, no politics, no religion, no gossip, no networking, no schmoozing. So what's left to talk about during a 5 1/2-hour, 12-course dinner? To begin with, the dinner. After all, it's not often that five top Orange County chefs, all working together in the same kitchen, serve you up enough chow to make your eyes cross.
FOOD
January 23, 1986 | NATHAN CHROMAN, Chroman is a free-lance wine writer and author who also practices law in Beverly Hills
Not wanting to be bound by traditional matchups of white wine with fish and red wine with meat, chefs Maurice Toulemon of the University Club and Century Plaza executive chef Raimund Hofmeister worked for at least a year on unusual wine and food matchups for a recent Les Amis d'Escoffier Society Dinner at the Century Plaza Hotel. The annual dinner honored the memory of the late Auguste Escoffier, generally considered the "king of chefs."
NEWS
November 24, 1989 | ANN CONWAY
Party animal Andy Warhol summed it up best: "A great party person is someone who's looking for a new place to be fun, not just have fun." So how do you be fun at a party? Not by swinging from the Baccarat chandelier and hosing down your pals with Dom Perignon. And certainly not by gadding about with a fringed lamp shade on your head. And no, not even by whipping out the old harmonica and playing "Swanee River" or by sporting a boutonniere that's really a squirt gun.
FOOD
December 21, 1986 | NATHAN CHROMAN, Chroman is a free-lance wine writer and author who also practices law in Beverly Hills
One of the great joys of the holiday season is to enjoy the best bottles in the cellar, a prime goal of the Les Amis d' Escoffier Society annual dinner held recently at the Irvine Hilton Hotel in honor of the memory of Auguste Escoffier, the acknowledged king of French chefs. Society chairman and restaurateur George Kookootsedes, chef Maurice Toulemon, hotel director of food and beverage Don Olivier and hotel chef Donald R.
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