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Lydia Shire

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ENTERTAINMENT
July 16, 1989 | BECKY SUE EPSTEIN
It's after midnight, and Lydia Shire is leaning on her elbow, nursing a drink and listening to old friends and new customers try to talk her out of putting two TV sets in the bar of her just opened Boston restaurant called Biba. Two years ago, Shire was in Los Angeles and TV sets were the least of her worries. As executive chef at the then-brand-new Four Seasons Hotel (indeed, she was the first woman executive chef in American hotel history) Shire had an enormous reputation to live up to.
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ENTERTAINMENT
July 16, 1989 | BECKY SUE EPSTEIN
It's after midnight, and Lydia Shire is leaning on her elbow, nursing a drink and listening to old friends and new customers try to talk her out of putting two TV sets in the bar of her just opened Boston restaurant called Biba. Two years ago, Shire was in Los Angeles and TV sets were the least of her worries. As executive chef at the then-brand-new Four Seasons Hotel (indeed, she was the first woman executive chef in American hotel history) Shire had an enormous reputation to live up to.
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FOOD
November 5, 1987 | JOAN DRAKE
The Fifth Annual American Wine & Food Festival, benefiting the West Los Angeles Chapter of Meals on Wheels and Cuisine a Roulettes, will be held Nov. 14 at 6 p.m. This year's event will be held on the "Back to the Future" set at Universal Studios. Honorary benefit chairman is Vincent Price. Once again this year 15 chefs from around the country and 45 wineries will offer a tasting of their finest cuisine and wines.
FOOD
January 9, 1992 | ELIZABETH MEHREN, TIMES STAFF WRITER
As usual, the first-floor lounge at Biba was packed with a chic, exclusive crowd. To a one, the guests wore drop-dead outfits, sporting the newest looks from GapKids and Stride Rite. Boys chased girls, but because this was a modern assemblage, the girls also freely chased the boys. Their mean age was somewhere shy of 3. Among the most urgent subjects of discussion was, just when could they dig into the drumsticks rolled in Grape Nuts?
ENTERTAINMENT
June 10, 1988 | RUTH REICHL
My friend Robin has turned up her nose at half the lobsters in California. "They don't taste like the ones we have in New England," she always says as she wantonly abandons the poor creature on her plate. But here she is in the brand new Langan's Brasserie in Century City, 10250 Santa Monica Blvd., (213) 785-0961, with a grilled lobster before her and a big grin on her face. "It tastes like lobster," she is exclaiming, "it actually tastes of the sea." Langan's has won her heart.
ENTERTAINMENT
February 14, 1988 | COLMAN ANDREWS
When I did a tongue-in-cheek listing two weeks ago of key positions in the average contemporary "New American" restaurant, I neglected the latest important post: Consulting Chef or Chef Consultant.
FOOD
May 2, 1996 | LAURIE OCHOA
On the one hand, business couldn't have been better for New York and Philadelphia restaurants this past week. Chefs, cookbook authors, journalists, caterers, cooking teachers and other food-obsessed souls from around the country descended first upon the City of Brotherly Love for three foodie events: the annual Book & the Cook week of dinners and book signings in Philadelphia restaurants, the meeting of the International Assn.
NEWS
June 14, 1992 | MARY MacVEAN, ASSOCIATED PRESS
The waiter balances the plate carefully as he sets it down, the sculpted tower of a dinner wobbling slightly. Tall food, food piled high, is chic these days--a large plate with perhaps a few chives rising out of a mound of greens or fried shoestring potatoes in a lacy high-rise above a chicken breast. Men's food, some would say, not so much dinner as a monument to the chef's talent. "Women's dishes are not as contrived," says television chef Nathalie Dupree. Men's food? Women's food?
ENTERTAINMENT
November 2, 1986 | COLMAN ANDREWS
A woman's place isn't in the kitchen. At least not professionally. At least not traditionally. It is one of the great ironies of cuisine that women--so long associated, for better or for worse, with food, cooking, nurturing in our society--have nearly always been banned, or at least discouraged, from the "serious" preparation of food.
ENTERTAINMENT
November 5, 1989 | RUTH REICHL
The stories have become legendary. There's the one about the male chef who was so infuriated about being asked to share his kitchen with a woman that he went up to the skylight and threw a pail of water on her. Another man welcomed a woman into his kitchen by sticking her cut finger into a bucket of salt. A third initiated his new woman helper by demanding that she instantly clean 25 pounds of squid.
FOOD
September 19, 2001 | Angela Pettera
TODAY La Crema Dinner: After canapes and cocktails on the patio, move to the dining room for a four-course meal of steamed shellfish over glass noodles, seared Atlantic salmon, roasted pork tenderloin and chocolate-chiffon cake. The food is paired with La Crema wines made by Kendall-Jackson in Napa Valley. Expect a sparkling wine, Viognier, Chardonnay, Pinot Noir and Zinfandel. 6:30 p.m. Derek's Bistro, 181 E. Glenarm St., Pasadena. (626) 799-5252. $79.
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