August 27, 2010 |
The journey of thousands of meals must begin with a single plate. That classic white china plate with a square rim pattern holds the fare that is charged with satisfying the particular appetites of the 3,600 guests Sunday at the 62nd Primetime Emmy Awards Governors Ball, which, according to organizers, constitutes the largest annual formal dinner in America. The culinary logistics, overseen by Patina Restaurant Group founder Joachim Splichal and Patina Catering executive chef Alec Lestr, for the post-Emmy fete held at a ballroom in the Los Angeles Convention Center are staggering: 10,500 plates; 4,776 bottles of wine; 1,750 California avocados; 984 pounds of rack of lamb; 900 pounds of heirloom tomatoes; 800 pounds of dark chocolate; 300 pounds of chickpeas; 195 cooks; and much, much more.
November 23, 2003 |
In a glass case at the swanky Copia food and wine museum in Napa, an aluminum TV dinner tray sparkles under a spotlight. On loan from the Smithsonian Institution, it's billed as one of the earliest Swanson trays, circa 1953. That part everyone agrees on. But the nearby sign explaining who invented the TV dinner is another matter. This fall, as Swanson celebrates the 50th anniversary of its famous frozen meal, there is no shortage of people taking credit.
February 19, 2003
Regarding Regina Schrambling's article on TV dinners ("TV's Longest-Running Hit," Feb. 5), I think she is slightly out of touch with reality. Ordering in is not always at-your-fingertips easy. It can be expensive and not always available, depending on where you live. Your TV dinner would take 2 1/2 hours of prep and cooking. This is convenient? Bea Colgan Burbank Consumers today are presented with a multitude of choices in the frozen-food aisle. A study published in April by NPD Group Inc. showed that while restaurant takeout meals per capita fell in 2001 (for the first time since the early 1980s)
February 5, 2003 |
UNTIL I happened into one of those supermarkets the size of a small airport, I had written off TV dinners as the food time forgot and the decades could not have improved. But there, in a freezer aisle wide enough to drive a truck through, was a wall of Hungry Mans with red and yellow labels that seemed to be flashing neon: "Over 1 1/2 lbs. of food." Something had apparently changed, for the bigger if not the better.
March 23, 1999
Question from March 16: What movies or television shows should be turned into meals, and what should they include? I think Cha Cha Cha should create something called an Ally McMeal. It should include a sprig of parsley and a couple of crackers. --GALEN BEERS Woodland Hills My favorite Italian restaurant serves the best "Touched by an Angel" hair pasta. --JERRY BARUCH Hollywood A blistering hot sauce named "Armageddon." --GRACE E.
July 5, 1998 |
Did you ever wonder what critics do, when they're not, well, criticizing? They're a lot more than the sum of their reviews. Almost like regular people. Really. The art critic likes junk TV. The movie critic swoons over opera. The theater critic listens to 'girl' singers. Go figure. With that in mindwe thought we'd indulge a summer fantasy and let our critics show a side of themselves you might not imagined.