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FEATURES
By DAVID ZURAWIK and DAVID ZURAWIK,SUN REPORTER | June 10, 2006
There were tears and champagne, but all in all, Meredith Vieira's sendoff yesterday after nine years on ABC's The View was a disappointingly cheesy telecast. Billed as "The Goodbye Roast of Meredith Vieira," a certain amount of low-rent humor was to be expected, but ABC and executive producer Barbara Walters could have aimed a little higher than a lineup of guests that featured Kelsey Grammer, Gilbert Gottfried, Joan Rivers and Mario Cantone. Grammer, who led off the roast, plugged his movie, X-Men: The Last Stand, and then quickly excused himself.
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FEATURES
By Michael Dresser | November 29, 2000
1998 Paul Jaboulet Gigondas, "Pierre Aiguille" ($24). Looking for a fine gift for the coming holiday season? Or maybe just a classic, robust red wine to serve with a wintertime feast? This superb southern Rhone from the esteemed Paul Jaboulet firm offers deep raspberry and blackberry fruit, intense flavors, superb complexity and a velvety feel on the palate. Gigondas sometimes produces rather burly wines, but this is a big red with a touch of class. It has the capability to develop over the next five to 10 years, but it is so wonderful now that you could buy a case intending to save it and find it all gone by April.
FEATURES
By Joanne E. Morvay | December 8, 1999
Well-seasoned meat entrees ready in minutes* Item: Butcher and Cook's butcher-case entrees* What you get: About 3 servings* Cost: About $6* Preparation time: 5 to 6 minutes in microwave, 10 minutes boiled in bag on stove top* Review: Already marinated and cooked, these meat entrees are the newest item on the practically ready-to-serve circuit. Butcher & Cook's appears to have three advantages: a variety of dishes, quick preparation times and a relatively low price (especially when compared to similar products, which run $3 to $5 higher)
FEATURES
By Liz Atwood | February 13, 2002
Crowning touch Looking for an easy way to impress your dinner guests? Smithfield Packing Co. suggests serving a crown pork roast. Cut two pieces of boneless pork loin roast to the height of baby back ribs. Stand the loins on end and band together with butcher string. Stand the ribs up and around the loins with the meat side of ribs facing in. Tie ends together with butcher string. Trim out approximately 1 1/2 inches of meat between the top of each rib using kitchen shears or a knife. Roast in the oven at 350 degrees until internal temperature reaches 155 degrees.
NEWS
By Liz Atwood and Liz Atwood,SUN STAFF | April 10, 2002
Handy food mats a tidy safeguard from kids' mess Toddlers are notorious for dropping more food on the table than they put in their mouths. A North Carolina company has devised a neat solution - compact plastic place mats with adhesive strips that stick to the table or highchair. The mats from Neat Solutions are available at Rite Aid, Babies R Us, Toys R Us and Burlington Coat Factory/Baby Depot stores for $4.99 for an eight-mat package. Events: Discover the significance of the 19th-century afternoon tea with a program at the Hampton Mansion, 535 Hampton Lane, in Towson from 2 p.m. to 4 p.m. tomorrow.
NEWS
By MARGE PERRY and MARGE PERRY,NEWSDAY | July 23, 2006
This sandwich is more than just ingredients between two slices of bread: The muffaletta is actually a hollowed-out bread filled with layers of cooked chicken breast, roast beef and olive salad. Make this at least 30 minutes ahead of time: The flavors meld and blossom as it sits. CHICKEN MUFFALETTA Makes 2 servings 1/3 cup drained chopped green stuffed olives 3 canned artichoke hearts, drained and chopped 2 bottled roasted red peppers, drained and chopped 2 tablespoons chopped fresh basil 1 small clove garlic, minced 1 tablespoon drained capers 1 tablespoon balsamic vinegar 1 tablespoon extra-virgin olive oil 1 round (8-ounce)
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | April 20, 2000
No, it's not the Centre City Restaurant or the Museum Cafe, as has been previously reported in various places in The Sun. Local businessman and former professional lacrosse player Tony Millon is finally opening his restaurant at Charles and Centre streets where the Buttery used to be. The Monument Cafe should be in business by the middle of next month. "We're just waiting for the inspections," says Millon. His chef is Jeff Wilfong from Toronto, also a lacrosse player. The two met when they both played for the Boston Blazers.
ENTERTAINMENT
by Richard Gorelick | January 15, 2013
7-Eleven is holding Dollar Coffee Wednesdays in Janaury. Every cup of coffee costs $1. That includes lattes, cappuccinos and stuff like that. The promotion is built around the convenience retailer's new Brazilian Dark Roast, which it calls its "richest, most full-bodied coffee to date. " During $1 Coffee Wednesdays in January, guests at 7-Eleven can try the new premium dark roast or create their favorite coffee creation in any size of cup. The dollar coffee deal is valid all day every Wednesday in January at participating 7-Eleven stores nationwide.  All the coffee condiments choices - sweeteners, flavors and toppings - are included in this price.
FEATURES
By Rita Calvert and Rita Calvert,SPECIAL TO THE SUN | August 14, 1996
A fresh summer chutney can enliven the simplest dinner, as shown here with this menu for ham and chutney with roasted potatoes. It's a perfect combination for a carefree evening meal after a hectic, hot summer day.You can roast the onions, potatoes and warm the ham all at once in the same oven. Microwave the scrubbed potatoes first to soften, and then spray with nonstick coating. Have the ingredients for the chutney mixed and ready to go after the onions are roasted. Purchase a fully cooked, sliced ham and then wrap in foil while heating.
FEATURES
By Sherrie Ruhl | February 8, 1992
THE BAYOU 927 Pulaski Highway, Havre de Grace. Open daily 11:30 a.m. to 8 Call (410) 939-3565.Everything you need to feed last-minute guests or a hungry, busy family is waiting for you at the Bayou. Patrons can choose from the regular menu or order the economical "family of four special."The special costs $15.95 and provides a meal for four people, including entree, vegetables, potatoes and dessert. Customers can select one item from each of six categories. Entrees, for example, include roast beef, baked ham, fried chicken, roast turkey and spaghetti.
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