table d'hôte: Too Much of a Good Thing

18 July 2006

Too Much of a Good Thing

From the New York Times Magazine, a guy who hates ice cream, I Scream. Also in the issue, recipes for sorbet and granita, The Arsenal.

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Name:Blue Plate

(adj.): being a main course usually offered at a special price in a restaurant <a blue plate luncheon> Source: Merriam-Webster Online Dictionary (n.): A Los Angeles-based food lover

Name:Table d'hôte

(def. from answers.com)

n., pl. ta·bles d'hôte 1. A communal table for all the guests at a hotel or restaurant. 2. A full-course meal offering a limited number of choices and served at a fixed price in a restaurant or hotel. In this sense, also called prix fixe. Source: The American Heritage Dictionary

[tah-buhl DOHT] This French term literally means "the table of the host." On restaurant menus, however, table d'hôte refers to a complete meal of several courses for the price of the entrée. Source: Barron's Food Lover's Companion.

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