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Restaurant Express Company

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December 17, 1988 | MARIA L. La GANGA, Times Staff Writer
Her help was off for the day, she had just had her nails done, and Rae Jean Ryan was hungry. So she picked up the phone. An hour later, a $60-plus dinner for two was served, and Ryan never had to lift a finger: vegetable-filled spring rolls; Chinese dumplings with a spicy citrus sauce; homemade ravioli stuffed with smoked trout, ricotta and Parmesan cheeses; pan-fried crab cakes with mustard sauce, and, for dessert, chocolate-raspberry torte and a fruit tart. A miracle, you ask?
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BUSINESS
December 17, 1988 | MARIA L. La GANGA, Times Staff Writer
Her help was off for the day, she had just had her nails done, and Rae Jean Ryan was hungry. So she picked up the phone. An hour later, a $60-plus dinner for two was served, and Ryan never had to lift a finger: vegetable-filled spring rolls; Chinese dumplings with a spicy citrus sauce; homemade ravioli stuffed with smoked trout, ricotta and Parmesan cheeses; pan-fried crab cakes with mustard sauce, and, for dessert, chocolate-raspberry torte and a fruit tart. A miracle, you ask?
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