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Pit Uells Markoga 2 yulduz beradi

Pit Uells Markoga 2 yulduz beradi



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Bu hafta Nyu -York Tayms restoranining tanqidchisi Pit Uells "Frannining murakkab ukasi" ni ko'rib chiqadi. Markoning Prospect Heights-da, u Frannining "kichik ruhi" "yangi etuklik va qulaylik" bilan omon qolishini aytdi.

"Chiroqlar yumshoqroq, xona chiroyli, stollar torroq", deb tushuntiradi u. "Bu joylar o'lik buvisining kumush idishlari bilan bezatilgan. Oq marmardan yasalgan panjarada siz itlarning achchiq aperitivini, qoyalarda yoki kokteylga o'ralgan holda ko'tarishingiz mumkin, so'ngra telefon orqali bron qilingan stolga o'tishingiz mumkin. Kichkintoyning yarim yeb qo'ygan pitssasidan o'tdi. Bu Bruklindagi taomlarni taklif qiladigan eng madaniyatli harakatlardan biridir. "

Olti yil davomida "Franny -dagi xandaqlarda jang qilgan" oshpaz Denni Amend Italiyaga o'xshab ko'rinadigan, ammo ta'mi Shimoliy Kaliforniyaga o'xshash menyuga xizmat qiladi: "antipasti ortidan baliq va go'sht bo'ladigan makaronlar keladi". "Janob Amendning o'tinli pechga shoshilib kirgan istiridye ustidan za'faronli tuzlangan arpabodiyonni qoshiq bilan yeyish erkinligi bor", deydi Uells. "Bu istiridye issiq va tutunli, lekin baribir xom bo'lgani kabi semiz va suvli."

Uells Amendning tutunni pishirishda "ko'rinmas" tarkibiy qism sifatida ishlatganini ta'kidlaydi: "Men uni bir haftadan keyingisiga qadar har doim bir xil idishda topa olmadim, lekin u o'sha istiridye va qichitqi o'tlarda va ba'zi kechalarda doim bo'lgan. Bu erda uchta mazali asosiy taom bor edi: qora dengiz bassi, yaltiroq bo'laklarga bo'linib ketgan; cho'chqa go'shti qovurilgan qovurilgan o'tlar; qo'zichoq pirojnoe bilan cho'chqa tosti bilan lazzatli pushti sharbatlarini baham ko'radi. yangi arpabodiyon. " U qo'shimcha qiladi: "Janob Amend juda kamdan -kam uchraydigan ta'mga ega, bu borada ko'p muammolarga duch kelmaydi."

Yana bir diqqatga sazovor taom bu bug'langan Karolina oltin guruchli piyola edi, uni Uells "shirin yong'oq, engil sirka va g'ayritabiiy bekamu" deb ta'riflaydi. "... Bu 7 dollarga tushdi va agar u so'raganida, men unga kredit kartamni berib, xohlagan narsasini to'lashga ruxsat bergan bo'lardim."

"Xizmat ko'rsatish darajasi Manxettenga o'xshaydi", deydi Wells, u ko'rib chiqish boshida "yaqinda" Bruklindagi restoran uchun eng yuqori maqtov edi.

Wells to'liq ko'rib chiqish uchun bosing Bu yerga.


Piter Luger va "x27s" menejeri, Nyu-York Tayms nashrining nol yulduzli sharhidan so'ng, uning bifteklari hali ham "eng yaxshi" ekanligini aytdi.

Agar siz Google -dan Nyu -York shahridagi eng mashhur restoranlarni qidirsangiz, sizning birinchi natijangiz, ehtimol Katz's Delicatessen bo'ladi. Ikkinchisi, ehtimol, Piter Luger Steak House bo'lishi mumkin.

132 yoshli Bruklindagi restoran, bir Mishel yulduziga ega, Nyu-Yorkning ovqatlanish sahnasidagi muassasa hisoblanadi. U tez -tez shaharning eng yaxshi biftekxonalari qatoriga kiradi, ular ular bilan birlashib ketadi.


Pit Uells go'shtli Greenpoint qo'shnichilik gilos nuqtasiga ikki yulduz beradi

Bu o'tgan yilning kuzida Beatrice Inn bosh oshpazi Ed Szymanski Greenpoint mahallasidagi bar va restoranda bosh oshpaz lavozimini egalladi Cherry Point, go'shtdan tayyorlangan menyuni qo'shib, uni maqtaydi Vaqt tanqidchi Pit Uells, u ingliz restoranida ikki yulduzni yutadi.

Cherry Point 2016 -yilda ochilganidan buyon o'z taomlarini plastinka bilan tayyorlab qo'ydi va u hali ham inglizlarning qo'shimchalari bilan go'shtli menyuni ochgan Szymanski ostida davom etmoqda. To'g'ri, Beatrice Inn va Spotted cho'chqadan tashqari, Szymanski ilgari London barbekyu restoranida Pitt Cue pishirgan. Cherry Point menyusidagi go'shtli takliflar qatorida, Uells shunday yozadi:

Har qanday kechada siz qovurilgan qo'zichoqning qovurg'asini ko'rishingiz mumkin, ularning sirlangan koriander va arpabodiyon urug'lari va arpabodiyon xom burmalari bilan to'ldirilgan. Bedana kapalaklanadi, ko'mir ustida panjara qilinadi va tostga tortiladi, tepasida tuzlangan o'rik, pastda esa porti bor. O'rdak ko'kragi terisi pushti va suvli go'sht yonida ingichka jigarrang bo'lguncha qovuriladi. Bu qovurilgan, maydalangan selderey ildizi va no'xatlangan armut bilan xizmat qiladi.

"Plitalar oshpazlik maktabining boshqa oshpazlari tomonidan har doim ham amalga oshirilmaydigan nozik va mo''tadillik bilan belgilanadi", deb yozadi tanqidchi. Baliq va sabzavotli idishlar, tejamli bo'lsa ham, o'z izini qoldiradi. U dudlangan oq baliq salatini "baquvvat" deb ataydi. Shirinlik menyusida Uells majburiy yopishqoq pudingni "ajablanarli, lekin yoqimsiz tort kabi" topadi.

Va sharob ro'yxati olma sharob va o't kabi qiziqarli takliflar bilan maqtana oladi. Umuman olganda, Uellsning ta'kidlashicha, qo'shni joylar oziq -ovqat sotiladigan barga aylangan. Ikki yulduz.


NYT tanqidchisi Pit Uells Alineaning Nyu -Yorkdagi debyut jamoasiga ikkita yulduz beradi

Nyu -York tanqidchilari kabi, Nyu -York Tayms cPit Uellsning marosimi Nyu-Yorkdagi birinchi loyiha Alinea Grant Axatz va Nik Kokonas tomonidan hayratda qoldirilmadi. Alinea guruhining tug'ilgan shahri Chikagoda birinchi marta ochilgan Aviary va Office kabinetlari, Mandarin Oriental mehmonxonasidagi ikkinchi joyida Uellsdan ikki yulduzli iliqlikni oladi.

Uellsning aytishicha, Aviary va Ofis "janob Axatz estetikasining shubhasiz ifodasidir, uning Rube Goldberg qurilmalariga bo'lgan mehr -muhabbati, tomoshabinlarning ishtiroki, eski g'oyalari odatdagi o'qidan chetga chiqib ketgan va orbitaga chiqarilgan yangi g'oyalar". Chikagoda Achats va Kokonas kokteyllarga xuddi Alinea taomida bo'lgani kabi yondashishdi, "oshpazlar vulqon kuliga o'xshagan qovurilgan tovuq jigari mousini yuboradigan va homiylari geliyni so'rib oladigan dunyoga mashhur gastronomik o'yin maydonchasi. yashil olma taffy sharlari ", - deydi Eater NY tanqidchisi Rayan Satton. Kokteyl yangiliklari, masalan, Porthole, mehmonlarga stakan ichidagi infuziyalarni tomosha qilish imkonini beradi, bu yangi joyni ochdi.

Ammo, Mandarin Orientaldagi Aviaryda tanish estetika hayajonga olib kelmaydi. Ikkala barning eng sarguzashtli joylarida "kelish hissi yo'q, har doim odatdagidek qilishdan bosh tortgan restoran guruhining domeniga kirishingizni hech narsa anglatmaydi", deb yozadi Uells.

Ichimliklar ham yaxshi, ham yomon edi. Uellsning taxmin qilishicha, Science A.F. mikrobiolog Aleksandr Flemingga "atigi besh daqiqa vaqt ajratdi va ta'mi meva punchiga o'xshash bo'lgan, uni haydovchilar uchun qurultoyda berish mumkin edi". Uells "Uyg'onish va pishirish" lazzatiga qoyil qoladi, lekin "serverdan u xizmat ko'rsatiladigan shishali plastik to'rva ichiga boshimni tiqib qo'yishni so'ramaydi, chunki u haqiqatan ham hamma narsaga o'xshaydi".

Ofis, Aviaryning klassikaga yo'naltirilgan hamkasbi, yanada ta'sirli edi. Uells yozadi: "Ikki idorani odatda spikerlar deb atashadi. "Bu menga ko'proq Ueyn Manor kutubxonasiga o'xshaydi." Ammo, hashamatli muhit qimmatga tushadi: keksa ruhlar bir untsiya uchun 500 dollarga teng. Uellsning so'zlariga ko'ra, oziq -ovqat ham qimmatga tushgan: "Piyoz va bekonli qaymoqli bug'langan midiya - 35 dollar. Agar biror qozon midiya shuncha pulga arzigulik bo'lsa, mana shunaqa ».

Chikagoda Aviary - bu aniq tajriba, lekin Nyu -Yorkda bu unchalik emas. Uells ikkita barni sehrli fokuslar bilan taqqoslaydi: "Qushlar ichidagi ichimliklar" chiroyli qutb yo'qolib ketadigan metall qutilari bilan ishlangan sehrli fokuslarga o'xshaydi. Qanday bo'lmasin, qutilar yordamchining tepasida. Ofisdagi kokteyllar yaqinroq karta hiylalariga o'xshaydi. Mening yoqtirgan narsam: menga ichimlik aralashtiring, men uni yo'q qilib yuboraman. "


Sprinkle, oniy tasvir, sensatsiya: Tuzli Bey bilan kechki ovqatim

Kechki ovqatning yarmida mening tizzamga Tuz Beyning o'ng qo'lidan tushgan tuzning oq kristallari tushdi. Tuz Bae, men tushunganimdek, shimimni tuzlamoqchi emas edi. U Midtown shahridagi yangi restoranda, "Nusr-Et Steakhouse" da, oldimdagi stol ustidagi qovurg'a ko'zini qaratmoqchi edi, lekin u tuzning erkin tushishiga yo'l qo'ymasdan oldin barmoqlarini bosh terisigacha ko'targan edi. uning katta qismi belgilangan chegaradan chiqib ketdi.

Men hayajonlandim, albatta. Menda Tuz Beyning shon -shuhrati, taxallusining manbai va uning restoranining asosi bo'lgan, bejirim uslubli va muloyimlik bilan ko'rsatiladigan ishoraning esdalik sovg'asi bor edi. Albatta, ovqat xonasida hamma esdalik sovg'alari uchun edi, lekin boshqa so'rg'ichlarda fotosurat yoki videodan boshqa hech narsa ko'rsatilmaydi. Menda Salt Bae biftekka o'xshab tatib ko'rgan shim bor edi.

Aqlli o'quvchi mening fikrlashimdagi kamchilikni allaqachon sezgan bo'ladi. Men o'rnimdan turganimda, esdalik sovg'am yo'q bo'lib ketar edi, buni ko'rsatishning yagona yo'li do'stlarimni meni Nusr-Et stulida ko'rishga chaqirish edi. Oxir -oqibat, men telefonimni chivinimga ko'rsatib, rasmga oldim.

Bir necha yil oldin, restoranlar hali ham elektron tarmoqdan boshpana edi, biz ovqatlanishni va gaplashishni joylarni raqamli shaklga o'tkazmasdan. Telefon kameralari buni o'zgartirdi va endi tez -tez ovqatlanish uchun, biz u erda ekanligimizni isbotlovchi raqamli tasvirni joylashtirish kerakdek tuyuladi.

Nusr-Et bu jarayonni muqarrar xulosaga keltiradi. Bu restoran kechasi Instagramda virusli videoni qayta yaratadi, u orqali Nusret Go'kce ismli odam "Salt Bae" nomli memga aylanadi, bu xaridorlarni janob Gokchening deyarli bir xil videolarini amalda yaratishga undaydi va ularni bu videolarni joylashtirishga taklif qiladi. Instagram, bu erda ular boshqa odamlarni o'zlari uchun tayyorlangan go'shtni ko'rishga taklif qilishlari mumkin. Nusr-Et o'zining mukammal aylanmasida, hayot tajribasini vositachilik tajribasiga bo'ysundirgan holda, Nyu-Yorkdagi 21-asrdagi birinchi haqiqiy restoran bo'lishi mumkin.

Rasm

Ba'zi Nyu -Yorkliklarni janob Gokchening restavratorlik faoliyati ijtimoiy tarmoqlarda yaratilmaganligini eshitishi ajablantirishi mumkin. U allaqachon bir yil oldin butun dunyo bo'ylab ekranlarni "Usmonli biftek" deb yoritganidan oldin, Turkiyada joylashgan "Nusr-Et" steakhouse va gamburgerlar tarmog'iga ega edi. Uning o'ymakorlik va tuzlash texnikasi haqidagi tezkor film bo'lmasa -da, bir necha hafta o'tgach, u CBS minorasi - Blek -Rokning birinchi qavatida Nyu -York filialini ochish rejasini e'lon qilganida, hech kim e'tibor bermagan bo'lardi.

Janob Go'kce 2002 yildan buyon shu bilan shug'ullangani uchun, uch hafta oldin ochilgan yangi restoran siz kutgandek tartibsiz emas. Ammo u erda mening bitta taomimni isbotlagan bo'lsam, u hali ham chekkada, chunki u hozir buni Nyu -Yorkda qilmoqda.

Xaosning ko'p qismi kirish eshigi atrofida to'planib qoladi, bu erda mezbonlar och olomonni bo'sh stollarga yuborish uchun quvnoq, lekin samarasiz harakat qilishadi. Mening mehmonlarimdan biri kech qoldi, shuning uchun men restoranda bizni darhol o'tirmaganini ayblay olmayman, lekin biz hammamiz shu erda bo'lganimizda barda g'alati yarim soat o'tdik. Biz o'zimizni bir muncha vaqt ko'rinmas his qilardik, keyin birdaniga ketma -ket uch kishi kelib, bizga stol topishga va'da berishdi va keyin ularning har biri g'oyib bo'ldi. Uzoq vaqt davomida sodir bo'lgan yagona narsa shundaki, barmen biz kelganimizda men bergan kredit kartasini topa olmadi.

Oxir -oqibat u serverning aproniga kirganda, men to'rt kishiga ikki tur ichimliklar uchun pul to'ladim. Bu taxminan 180 dollarni tashkil etdi, shu jumladan 18 % majburiy xizmat haqi. Afsuski, bu mexnat me'yoridan ko'p emas, lekin unchalik emas. Xabarlarga ko'ra, zanjabil siropi va skotchdan tayyorlangan eski uslubdagi uyning ta'mi javdar, shakar va suvga o'xshardi. Chekilgan Negronis, tutunga to'la vino idishidan quyilgan, ta'mi kuyganga o'xshaydi.

Bizni ovqat xonasiga olib borganimizda, ochilgan oshxonaning narigi tomonida, to'la yuklangan go'sht qutisi bor edi. Turkiyada janob Go'kce mol go'shtini bag'ishlangan ranchodan oladi. Manxettenda, hamma singari, u Pat LaFridadan Bronksdagi Master Purveyors kompaniyasining qo'shimchalari bilan sotib oladi.

Men menyuni ko'rganimda nima uchun juda ko'p go'sht borligini tushundim: bu deyarli hamma mol go'shti, tugatishni boshlang. Men tan olamanki, ularning hammasi "go'shtli sushi" deb nomlangan ishtahani yeyishdi, lekin menga Marko ismli yaxshi ofitsiant stol ustidagi aravada maydalangan va jazlangan tartar yoqdi. U ishni ustaning uslubiga rangsiz taqlid qilib, tepadan tuz parchalari sepib tugatdi. Bechora Marko, deb o'yladim. Siz bilgan yagona qo'shiq "Single Ladies" bo'lganida, Beyonsga ochilish kerak.

"Spagetti biftek" ga o'tirgan ikkita yoqimli salatdan so'ng, erigan yog 'bilan yaltirab turgan juda nozik qovurilgan biftek bo'laklari bizni go'shtni vilkalar atrofiga, makaron kabi aylantirishga undadi.

Bu hafta oxiri nima pishiriladi

Sem Siftonda hafta oxiri uchun menyu takliflari bor. New York Times Cooking -da sizni nima pishirish haqida minglab g'oyalar kutmoqda.

    • Gabriel Hamiltonning ranchero sousi huevos rancheros yoki brakon qisqichbaqasi yoki kubikli qilich baliqlari uchun juda yaxshi.
    • Agar siz panjara qilishni rejalashtirmoqchi bo'lsangiz, tarragon va qatiq bilan qovurilgan tovuq shishlarini ko'rib chiqing. Bundan tashqari, bu panjara qilingan baqlajonli salat.
    • Yoki ziravorlar va ziravorlar bilan oddiy hot-dog partiyasi haqida nima deyish mumkin?
    • Bu oddiy qulupnay tortini, Chez Panisse -dan ko'k po'stlog'ini yoki o'rik nonidan puding tayyorlash uchun yaxshi kunlar.
    • Agar sizda ozgina narsa bo'lsa, Angie Mar oshpazining qaymoqli sosli bu ajoyib qovurilgan tovuqni sinab ko'ring.

    "Bu kuku, u og'zingda eriydi", deyishdi va shunday bo'ldi. Yumshoq yumshoqlik uchun, u lokumga sham tutmagan. "Turkcha lazzatlanish" nomi bilan atalgan, bu ingichka bo'laklarga bo'linib, panjara ustiga qo'yiladi, ularni belgilash uchun etarlicha uzun. Men odatda chaynash uchun biror narsa beradigan biftekni afzal ko'raman, lekin lokum bilan tanishganimdan xursand bo'ldim.

    Keyin biz cheeseburger bilan bo'lishdik, uni choraklarga bo'lingan va tomchilab ta'mga to'lganmiz. Kartoshka tayoqchalari bo'lmaganida, yangi rulonda bo'lsa yaxshi bo'lardi. Go'sht bilan bahslashish qiyin edi.

    Shunga qaramay, nimadir etishmayotgandi. Yoki aniqrog'i, kimdir.

    Va keyin u o'sha erda, bizning stolimizda edi. U bo'yinbog 'yoqasining tagida yupqa oltin zanjir bilan bezatilgan, oq rangli futbolka kiygan edi. Qora sochlari qisqartirilgan quyruqda orqaga tortildi. Uning ko'zlari dumaloq nurli ko'zoynak orqasida yashiringan. Qizig'i shundaki, u "Usmonli biftek" filmi suratga olingan kuni boshqa kiyim kiyishni xohlaganmi? Endi ortga qaytishga juda kech. Qopqoq bo'yni va ko'zgusiz soyalarsiz, Tuz Bey yo'q, Tuz Bey esa xonadagi hamma ko'rgani kelgan.

    Usmonli biftekimizni o'yib tuzlash marosimi men bilganimdek davom etdi. Hech qanday kutilmagan hodisalar, nutqlar va sirg'alar yo'q, garchi u mahalliy sog'liqni saqlash kodekslarini inobatga olgan holda lateks qo'lqop kiygan bo'lsa. Janob Gokce faqat bitta harakatga ega, lekin u buni ishonch bilan bajaradi va raqs maydonchasida bo'lgan har kim biladi, bu etarli. Stolda kimdir hamma narsani videotasvirga oldi va biz to'rt kishimiz "Salt Bae" global tarmog'ining tugunlari sifatida o'z o'rnimizni egalladik.

    Oh, biz ham biftek yedik. Bu yamoqlarda kamdan-kam uchraydi, boshqalarda esa kamdan-kam uchraydi, lekin bundan tashqari u ajoyib edi. Kartoshka pyuresi dahshatli edi, lekin keyin janob Gokce o'zini hech qachon Spud Bae qilib ko'rsatmagan.

    Oddiy odam memi bilan uchrashishdan zavq olganimdek, tun bo'yi yoqimsiz fikrlar meni chalg'itdi. Eng zerikarli narsa pul edi. Usmonli bifteklari juda katta va 130 dollar Nyu-Yorkdagi qovurg'a uchun tengsiz narx emas. Ammo spagetti biftek va lokum har birining narxi 70 dollarni tashkil etdi, men taxmin qilgan sakkiz gramm mol go'shti edi. Salatlar, katta e'tirozga ko'ra, har bir kartoshka 25 dollardan, boshqa tomonlar singari, 15 dollardan edi.

    Bir kuni narxlar ortda qoladi, janob Gokce Nyu -Yorkdan boshqa bifteklarni va boshqa davralarni tuzlash uchun ketadi. Usiz ovqat xonasi hozirgidan ham begonadir.

    Shirin - janob Gokchaning vatanini taklif qiladigan yagona kurs. Dumaloq skovorodkada pishirilgan va pitssa singari dilimlangan faqat bitta shirin, importli baklava bor. Xanjar shaklida xizmat qilish, ichkariga surtilgan turk muzqaymoqining yumshoq qatlamidan ko'ra yaxshiroqdir. U bilan siz bir chashka turk qahvasini ichishingiz mumkin.

    Menga turk qahvasi kuchliroq va quyuqroq yoqadi, lekin bu erda o'tkazib yuborilgan haqiqiy imkoniyat shundaki, u allaqachon shirinlangan edi. Albatta, bu vaqt Shakar Beyni chaqiradi.


    Bu 2005 yilda ochilgan bo'lsa -da, bu Midtown steykxonasi 1940 -yillardan qolgan qoldiqlarga o'xshaydi. Jeki Meyson va Vudi Allen, Marian Burrosning taomini kutayotganda, uning e'tiborini tortgan jasur ismlar edi.

    Sharqiy qishloqdagi retro xonada, steakhouse ishqibozlari an'anaviy: o'rdak lazanya, qovurilgan tovuq va cho'chqa go'shti qorini xitoy-barbekyu uslubiga mos keladigan menyuni topadilar. Lekin bifteklar ham bor.

    Garchi bu koreys barbekyu restorani bo'lsa -da, Kote o'zining eng yaxshi mol go'shtini "Chelsi" restorani podvalida to'rt yarim oygacha qariydi. Arzon narxlardagi qassoblar ziyofati ovqatlanuvchilarga bir qancha kesimlarni, banchanni ham sinab ko'rish imkoniyatini beradi.


    Keyin, jumbo qisqichbaqalar kokteylini sinab ko'rish vaqti keldi.

    Uill to'rtta katta qisqichbaqalar va uchta limon bo'lagi bilan kelgan plastinkaning ko'rinishini biroz g'alati deb topdi.

    "Bu qisqichbaqalar kokteylini taqdim etishning g'alati usuli", dedi u. "Ular shunchaki tashlanganga o'xshaydi."

    U, shuningdek, qisqichbaqani juda rezina deb topib, to'qimaning ashaddiy muxlisi emas edi. Ammo Uill ta'mi yoqdi va kokteyl sosu uni yaxshi to'ldiradi deb o'yladi.

    Menga qisqichbaqalar juda go'shtli bo'lgani yoqdi, bu menga Avstraliyada yashaganimda qisqichbaqalarimni eslatardi. Men ularning chaynalgan tuzilishiga qarshi emas edim, ehtimol qisman men ularni mexnat sousiga solishni davom ettirdim, chunki menimcha, bu juda yaxshi.


    Tarkibi

    Uayt ingliz oshpazi Frank Uayt va Venetsalik italiyalik muhojir Mariya-Rosa Gallinadan tug'ilgan to'rt o'g'ilning uchinchisi edi. Uayt Lidsdagi Allerton o'rta maktabini hech qanday malakasiz tark etdi va bosh oshpaz bo'lishga qaror qildi, dastlab Xarrogeytdagi Sent -Jorj mehmonxonasida, keyin Ilklidagi Box Treeda. 1981 yilda u "7,36 funt sterling, bir quti kitob va bir sumka kiyim" bilan Londonga bordi [3] va klassik mashg'ulotlarini boshlagan. komissiya Le Gavrocheda Albert va Mishel Rux bilan.

    U Per Koffman qo'l ostida La Tante -Klerda o'qishni davom ettirdi, Le Manoir shahridagi [8] Raymond Blan oshxonasida ishlashga o'tdi va keyinchalik Ninety Park Leynda Chez Nico Niko Ladenis bilan birga ishladi. Keyin u mustaqil ravishda tarvaqaylab, Shohlar yo'lidagi "Olti qo'ng'iroq" jamoat uyining oshxonasida yordamchi Mario Batali bilan birga ishladi. [3]

    1987 yilda Uayt Londonning Wandsworth Common shahrida Harveysni ochdi, u erda birinchi Mishel yulduzini deyarli darhol, ikkinchisini esa bir yildan keyin yutdi. [9] U 1987 yildagi The Catey Awards mukofotida "Yangi kelganlar" mukofotiga sazovor bo'ldi Caterer jurnal.

    Harveys oshxonasida ishlagan birinchi karerasida Uayt, agar ularning izohlaridan xafa bo'lgan bo'lsa, mehmonlarni muntazam ravishda restorandan chiqarib yuborgan. [10] Xaridor tushlik paytida chiplar ichish mumkinmi, deb so'raganda, Uayt qo'lda kesilgan va chiplarni shaxsan pishirgan, lekin mijoz uchun 25 funt to'lagan. [10] Harveysda bo'lganida, u muntazam ravishda oldindan o'ylamay harakat qilar edi, devorga pishloqli plastinka tashlashdan tortib, yaqinda oyog'ini sindirgan bosh oshpazga hujum qilish. "Men aqldan ozgan bo'lardim", dedi Uayt bu safar. [11] Bir paytlar oshxonada issiqdan shikoyat qilgan Xarveys yosh oshpazining oshpazining ko'ylagi va shimining oqi kesilgan, o'tkir pichoq bilan. [12] Uayt bir paytlar Ramsay Ramsay karerasining boshida Xarveysda ishlaganida Gordon Ramsayni yig'lab yubordi. "Men nima qilganini eslay olmayman, lekin men unga baqirdim va u uni yo'qotdi. Gordon oshxonaning burchagida cho'kdi, boshini qo'liga ko'mdi va yig'lay boshladi." [13]

    Ramsaydan tashqari, Uaytning Xarveysda ishlagan boshqa tarbiyalanuvchilari Fil Xovard, Stiven Terri va Erik Chavot edi. [14]

    Keyinchalik u sobiq Hyde Park mehmonxonasidagi ovqat xonasida "Marko Per Uayt" restoranining oshpaz-homiysi bo'ldi, u erda Mishelning uchinchi yulduzini yutdi, keyin Le Méridian Piccadilly mehmonxonasidagi Eman xonasiga ko'chib o'tdi. [15]

    1994 yilda, 32 yoshida, Uayt uchta Mishel yulduzi bilan taqdirlangan birinchi ingliz oshpaziga aylandi va shu vaqtgacha uchta yulduzga erishgan eng yosh oshpaz bo'ldi. Uning rekordini 2002 yilda Massimiliano Alajmo almashtirdi, u 28 yoshida uch yulduzga erishdi. [16] [17]

    Uayt o'z maqsadiga erishish uchun o'n etti yil ishlagan bo'lsa -da, oxir -oqibat, uning yutuqlari, tan olinishi va shon -shuhratiga qaramay, karerasi unga shaxsiy hayotida munosib daromad keltirmaganini aniqladi. Shunday qilib, 1999 yilda u nafaqaga chiqdi va Mishel yulduzlarini qaytardi. [18]

    "Meni mendan kam ma'lumotli odamlar hukm qilishdi, shuning uchun bunga nima arziydi? Men Mishel inspektorlariga haddan tashqari hurmat ko'rsatdim va o'zimni kamsitdim. Menda uchta variant bor edi: men o'z dunyomning asiri bo'la olaman va davom etaman. Men haftada olti kun ishlay olaman, men yolg'on gapirishim va yuqori narxlarni olishim mumkin edi, men pechning orqasida bo'lmasligim yoki yulduzlarimni qaytarib berishim, bolalarim bilan vaqt o'tkazib, o'zimni qayta kashf qilishim mumkin edi. [19]

    Pensiya tahriri

    Uayt 1999 yilda oshxonadan nafaqaga chiqqanligini e'lon qildi va 23 dekabrda Eman xonasida to'lovchi mijoz uchun oxirgi taomini tayyorladi. [3] Shuningdek, u o'zining barcha Mishel yulduzlarini qaytarib berdi. Nafaqaga chiqqanidan so'ng, u restavrator bo'ldi. Jimmi Lahud bilan birgalikda u White Star Line Ltd kompaniyasini tuzdi, ular 2007 yilda hamkorlikni tugatgunga qadar bir necha yil birga ishladilar. [20]

    2008 yilda Uayt Jeyms Robertson bilan Londonda Square Mileda MPW Steak & amp Alehouse [21] ni ochdi. Mulk egalari sifatida, ular 2010 yildan buyon "Chelsi" da Kings Road Steakhouse & amp Grill [22] ni boshqaradilar. Jeyms Robertson Uaytda 1999-2003 yillar oralig'ida d'hotel mehmoni bo'lib ishlagan. 2016 yil may oyidan boshlab ikkita restoran London Steakhouse Co -ga aylangan [23] muvaffaqiyatli hamkorlik va 2018 yil iyun oyidan boshlab dunyodagi yagona restoran hisoblanadi. qaysi Uayt asosiy aktsiyador hisoblanadi.

    Uayt 17-asrda Xempshirning Highclere yaqinidagi Yew Tree Inn restoranida ulushga ega edi, garchi uning sheriklari bilan janjallashib ketganidan keyin pab sotilgan. Bu 2008 yilning yozida ITV telekanalida namoyish etilgan "Markoning Buyuk Britaniya bayrami" ning ko'p qismi edi. 2009 yil yanvar oyida Uayt bir tonna pivo uchun 5 funt to'lashi kerak edi. Daraxt "mamlakatdagi ingliz haqiqiy choyini ichish uchun eng qimmat joylardan biri". [24] Uayt shunday dedi: "Ko'pgina pablarning narxi past. Siz nafaqat pivo uchun, balki siz ichgan joyingiz va unga xizmat qilganlar uchun ham to'laysiz." [25] [ yaxshiroq manba kerak ]

    2010 yilda Uayt Somberda (Buyuk Britaniya) Cadbury House nomli to'rt yulduzli mehmonxona egasi va Buyuk Britaniyadagi boshqa joylar operatori Nik Taplin bilan uchrashdi. Taplin o'z mehmonxonasida joylashgan restoran taklifini yaxshilashni xohladi va 2010 yil oktyabr oyida Uayt bilan muzokaralardan so'ng Cadbury House-da franchayzi sifatida Marko Per Uayt Steakhouse Bar & amp Grill-ni ochdi. Buni Hoole Hall va The Cube restoranlari yaqindan kuzatdilar.

    Ko'proq mehmonxona egalari Marko Per Uayt restorani haqida so'roq qila boshlaganlarida, 2013 yilda White Taplin bilan master -franchayzingni ishlab chiqdi va birgalikda Black and White Hospitality -ni ishga tushirdi. Biznes franchayzing modelida ishlaydi, bu mulk egalari yoki investorlarga o'z mulklari ichida Marko Per Uayt Steakhouse Bar & amp Grill, Mr White's English Chophouse, Wheeler's St James's Oyster Bar & amp Grill Room, Koffmann kabi sakkizta Marko Per Uayt markali restoranlardan birini ochishga ruxsat beruvchi franchayzing modelidir. & amp; Mr Mr's White, Markoning Nyu -Yorkdagi italyancha, Wheeler's Fish & amp chiplari, Bardolino Pitseriya Bellini & Espresso Bar va Marconi Coffee & amp Juice Bar. [ iqtibos kerak ]

    Uayt bir nechta kitoblarni, shu jumladan nufuzli oshxona kitobini nashr etdi Oq issiqlik, deb nomlangan avtobiografiya Oq qul (huquqli Oshxonadagi shayton Shimoliy Amerikada va qog'ozli nusxada), [26] va Quruqlik va dengizdan yovvoyi ovqatlar.

    Jahannam oshxonasi Tahrirlash

    2007 yil sentyabr oyida Uayt ITV telekanalining bosh oshpazi edi Jahannam oshxonasi teleserial. [19] [27]

    Bir vaqtlar serial ketganda, Uayt: "Menimcha, bu kecha pikeyning sayohati emas edi", deb aytganda, tortishuvlar boshlandi. Bu so'z irqiy tenglik bo'yicha komissiyaning tanqidiga sabab bo'ldi. Shu bilan birga, ko'rsatuvni ITV vakili himoya qildi, u ko'rsatuvdan oldin uning mazmuni haqida ogohlantirishlar berilganini va Uaytning fikriga tanlov ishtirokchilaridan biri Li Rayan e'tiroz bildirganini ko'rsatdi. [28] Namoyish bilan birga kelgan kitob, Marko Per Uayt do'zax oshxonasida, 2007 yil 23 avgustda Ebury Press tomonidan nashr etilgan.

    Uayt 4 -seriyasini namoyish qilish uchun ITV ekranlariga qaytdi Jahannam oshxonasi 2009 yilda.

    Oq taqdim etilgan Jahannam oshxonasi Avstraliya 2017 yilda efirga uzatilgan etti tarmoq uchun. [29] Quyidagi izohlar Usta sudya Met Preston Uaytning o'g'li otasining 500 ming dollar pulini giyohvandlik va fohishalikka sarflagani haqida, [30] Uayt bu raqib dasturiga qasos olish uchun qo'shildi. [31]

    Knorr tahrirlash

    Uayt Buyuk Britaniyada, Unilever brendi bo'lgan Knorr kubiklari va qozonlari reklamalarida ko'rinadi. Tanqidlarga javoban, u bunday mahsulotlarning brend elchisi sifatida o'zini "oshpaz sifatida sotdi", dedi u, "Norr kabi kompaniyalar bilan ishlash menga katta sahnaga chiqib, odamlarning hayotini boyitishga imkon beradi. Mishel yulduzlari , ular mening o'tmishim. " [32]

    Boshqa teledasturlar Tartibga solish

    2008 yil 18 martda Uayt Avstraliyaning oshpazlik tanlovining Amerika versiyasiga mezbonlik qilishi e'lon qilindi Chiqib ketish bloki. [33] Amerika versiyasi ortidagi Granada America kompaniyasi tomonidan ishlab chiqarilgan seriya Jahannam oshxonasi, 2009 yil mart oyida NBC telekanalida efirga uzatilgan, lekin past baho tufayli uch qismdan keyin olib tashlangan. Uch oylik tanaffusdan so'ng, Chiqib ketish bloki mavsumni yakunlash uchun qaytib keldi. [34]

    2011 yil 6 -iyulda Uayt mehmon hakam edi Masterchef Avstraliya o'chirish turida oshpazlarga maslahat berish. 2014 yil 15 iyunda Uayt bir haftalik ko'rinishni boshladi Masterchef Avstraliya sirli qutiga, kashfiyot va bosim sinoviga rahbarlik qiladi. 2015 yil 17 mayda Uayt ikkinchi haftalik ko'rinishini boshladi Masterchef Avstraliya, 7 -seriyaning 3 -haftasida. 2015 yil 12 -iyulda u ikkinchi haftaga qaytib keldi Masterchef Avstraliya "Marko qaytish haftaligi" deb nomlangan 7 -seriya. 2016 yil 8-mayda Uayt uchinchi yil yugurishni boshladi va to'rtinchi hafta davom etdi Masterchef Avstraliya, bu safar 8 -seriyaning 2 -haftasi. [ iqtibos kerak ]

    2011 yil 27 -avgustda Uayt Buyuk Britaniyaning uy mehmoni edi Mashhur Katta Birodar pishirish vazifasini belgilash uchun. [35]

    2012 yilda Uayt 5 -kanal uchun yangi ko'rsatuvni ochdi Marko Per Uaytning oshxona urushlari. Buyuk Britaniyaning eng yaxshi restoran hamkorligi ovqatni uy xizmatlari bilan muvozanatlashtirib, maxsus mo'ljallangan studiya restoranida joy olish uchun kurash olib bordi, bu erda eng yaxshi juftliklarga o'z oshxonasi va oshxonasi taassurot qoldiradi. [36] U tanqidchilar tomonidan ijobiy baholandi Guardian va Mustaqil. [37] [38]

    Uayt asosiy sudya edi Masterchef Australia: Professionallar, 2013 yil 20 yanvarda boshlangan. [39] [40] Uayt shouga muntazam ravishda mezbonlik qilgan Masterchef Avstraliya mezbon Mett Preston.

    2014 yil 11 dekabrda Uayt Janubiy Afrika versiyasida paydo bo'ldi Usta M-Net-da efirga uzatilgan. U Sipxokazi va Roxi o'rtasidagi final bahsida oshpazga ega edi. [ iqtibos kerak ]

    2015 yil 6 sentyabrda White Yangi Zelandiya versiyasida paydo bo'ldi MasterChef TV3 (Yangi Zelandiya) da efirga uzatilgan. U 8 -finaldan iborat jamoaviy musobaqaning bosh oshpazi/ustozi edi. [ iqtibos kerak ]

    Qarama -qarshiliklarni tahrirlash

    Matt Preston tahrir

    Quyidagi izohlar MasterChef Avstraliya sudya Mett Preston Uaytning o'g'li otasining 500 ming dollarlik pulini giyohvandlik va fohishalikka sarflagani haqida, [30] Uayt raqib dasturiga qo'shildi. Jahannam oshxonasi Avstraliya qasos sifatida. [31] 2016 yilda, hozircha Kayl va Jeki O shousi, Prestondan Marko Jr.ning vaqti haqida so'rashdi Buyuk Buyuk Britaniya, bu uning gumon qilingan efir jinsiy aloqasi va noqonuniy giyohvand moddalar va jinsiy aloqa xodimlarini sotib olganligini tan oldi. Preston shunday dedi: "Menimcha, agar sizda bolangiz relsdan chiqib ketsa, bu dahshatli narsa. Giyohvand moddalar biroz xavotirga solishi mumkin". Chiqishdan beri MasterChef Avstraliya, Marko Sr aytdi "Men bu odamni hech qachon kechirmayman [Preston] ... qo'lim bilan onamning qabriga qo'yib, men bu odamni olaman". [41]

    Ingliz vino va G'arbiy mamlakat taomlari Edit

    2017 yil sentyabr oyida Uayt Devonning Plimut shahrida yangi restoran ochdi. Ochilish marosimida u ingliz vinoining sifatini tanqid qilib, uni "bema'nilik" deb ta'riflab, bahs -munozaralarga sabab bo'ldi [ tushuntirish kerak ] "London-bu 1-raqamli oziq-ovqat joyi, to'xtash joyi. Uning iste'dodi va (to'laydigan odamlar) narxlari bor. Kornuollda uchta Michelin yulduzli nechta restoran bor? Yo'q". [ iqtibos kerak ]

    U shahardagi raqib mehmonxona Kornuoll gersogining harakatlarini maqtab, uni "ajoyib joy" deb ta'rifladi. U, shuningdek, kornish Mishel yulduzli oshpazi Natan Outlaw ishlab chiqargan ovqatni yemagan bo'lsa -da, u o'z kitoblarini o'qib, retseptlarini ko'rib, "u juda yaxshi pishiradi" deb ishonganini qo'shimcha qildi. [42] [43] [44]

    Uayt uch marta uylangan. Uning birinchi rafiqasi Aleks MakArtur edi. Ular 1988 yil 8-iyunda "Chelsi" ro'yxatga olish idorasida turmush qurishdi. [45] Uning 1990 yilda tugagan ikki yillik nikohidan Letitiya ismli qizi bor. [46]

    Keyin Uayt 21 yoshli model Liza Butcher bilan London tungi klubida uchrashdi. Ular uch hafta ichida turmush qurishdi. [47] Ikki oy mobaynida shug'ullangan Butcher to'yning yoritilishini 20 ming funt sterlingga sotdi Salom! jurnal. To'y Brompton oratoriyasida 1992 yil 15 avgustda bo'lib o'tdi. [48]

    1992 yilda Uayt Chelsi portidagi oshxonaning bar menejeri Matilde Conejero bilan munosabatlarni boshladi [49] va er -xotin ikki o'g'il va bir qizga ega bo'lishdi. Er -xotin 2000 yil 7 aprelda Golland Parkdagi Belvedere restoranida turmush qurishdi. Uayt shahar moliyachisi Robin Sonders bilan do'stlashgandan so'ng, Konejero ikkalasining ishida gumon qilingan. Uayt va uning rafiqasi janjallashishdi, shundan so'ng Uayt 2005 yil yanvar oyida Notting Xill politsiya bo'limi kameralarida o'n to'rt soat yotdi. [50]


    Gay Fieri va oziq -ovqat tarmog'ining yomonroq yulduzlari

    Gay Fieri tanqidchilar tomonidan chalkashib ketgan yagona mashhur oshpaz emas.

    Gay Fieri va#x27sning yangi taomlari ko'rib chiqildi

    2012 yil 15 -noyabr va#151 - kirish: Guy Fieri Nyu -York Tayms chorshanba kuni o'zining Times Square restoranidan chiqqandan keyin yaralarini yalayapti va tanqidchi Pit Uellsning Gay's American Kitchen and Bar haqidagi sharhini "kulgili" deb atadi. kemadan tashqarida ".

    "Aytmoqchimanki, men sharhlarni o'qidim- restoran biznesida yaxshi ham, yomon ham bor, lekin menimcha, bu haddan tashqari oshib ketdi, haqiqatan ham boshqa kun tartibi bordek tuyuldi", dedi Fieri "Bugun" ga.

    Uells oziq-ovqat tarmog'i yulduzining 500 o'rinli 34 ta ritorik savoliga ega emporiumini olib tashladi, jumladan: "Nega qovurilgan zefir baliqni yoqtirdi?" "Eshak sosu" degan so'zlarni eshitganimizda, eshakning qaysi qismi haqida o'ylashimiz kerak? and "When you hung that sign by the entrance that says, WELCOME TO FLAVOR TOWN! were you just messing with our heads?"

    Maybe Fieri can take heart in the fact that he's not the only successful Food Network star to get slammed by food critics and esthetes. Bad donkey sauce be damned, Fieri made $8 million last year, according to Forbes, thanks to his TV presence and restaurant chains.

    According to BuzzFeed food editor Emily Fleischaker, the discontent stems from the seeming disparity between the time Fieri and his Food Network cohorts spend on screen versus the hours they log in real kitchens (read: not TV sets).

    "Other food writers tend to have a negative attitude about celebrity chefs who spend no time in their own kitchen," she said. "They're sort of ignoring and skipping the part of being a chef that is not at all glamorous. You don't make a lot of money in the beginning. And part of it is just that these people are in your face all the time."

    In any case, Fieri can simmer and stew with these folks:

    quicklist: 1title: Paula Deentext: Butter lovers the world over consider Deen their queen, and peddling in high-fat foods has made her rich. According to Forbes, she made $17 million last year. But the Food Network star has long been criticized for her gut-busting recipes, no more so than when she revealed her type 2 diabetes diagnosis and endorsement deal with diabetes drug maker Novo Nordisk in January.

    "No Reservations" host Anthony Bourdain slammed her on Twitter, and later told ABCNews.com, "I think she's being disingenuous. Let's call it what it is. This is a big company that rolled out a new product, a diabetes drug, [with someone who was] selling doughnuts to children for years. I thought it was in bad taste. I made some cracks about it, and I walked into the whirlwind."

    Jose Andres, who won the James Beard Foundation's coveted Outstanding Chef Award this year, put it simply to CBS, saying, "I don't think that what Paula Deen did is the right thing. If I was her, I would go forward, and I will be telling people maybe what we did over the last 10 years maybe was not the right thing."

    Deen defended herself, telling The Associated Press, "I am who I am. But what I will be doing is offering up lighter versions of my recipes. But you know, I'm Southern by roots. I was taught [to cook] by my grandmother and nothing I can do would change that."media: 17727796

    quicklist: 2title: Rachael Raytext: The "30 Minute Meals" host turned media maven has been skewered by many in the food industry. In a 2009 interview with ABC's "Nightline," Martha Stewart memorably chastised Ray for putting out "a new cookbook which is just a re-edit of a lot of her old recipes. That's not good enough for me," Stewart said. "She's different. She's -- she's more of an entertainer … than she is a teacher, like me."

    "There's so much backlash against Rachael Ray, which is sad because she's such a lovely, likable person," Fleischaker said. "It's partly because she takes a lot of shortcuts and because she's stretched herself out with the magazine and the shows."

    But Ray may have had the last laugh. Her daytime talk show continues to draw ratings, while the Hallmark Channel pulled the plug on Stewart's in January. media: 17727834

    quicklist: 3title: Sandra Leetext: Like everyone else on this list, the "Semi-Homemade" host is a favorite target of Bourdain (he once called her "pure evil"), but it's worth noting the more reasonable criticisms of Lee. Many of her recipes cite specific brand names -- McCormick spices, Ocean Spray cranberry sauce -- which Fleischaker views as disingenuous product placement.

    "If you look at the ingredient list from her most recent cookbook, the brand names are all over the place," she said. "Why would you tell people to use RealLemon in a recipe instead of squeezing an actual lemon?"

    In a March interview with the New York Times, Lee called her naysayers "snobs," saying "I'm not sure that some of the food purists are in touch with what really goes on in American households." media: 17727860


    Porn stars of the 1970s and 1980s: Where they are now

    Many of the biggest stars from the adult film industry's so-called Golden Age — an era when VHS launched pornography into a multi-million dollar business — have come and gone.

    But others are still plugging away.

    Here is deep look at some of vintage porn's leading actors and where they are now:

    Where are they now: Vintage porn stars

    The former special education teacher began a drastic career change in 1978, when his girlfriend sent naked photos of him to "Playgirl."

    The spread was so impressive that he started getting calls from adult film directors. Jeremy agreed to participate in hopes that it would help him break into the non-adult film industry.

    He is still one of the most recognizable names in porn.

    Jeremy holds the Guinness World Record for most appearances in adult films with more than 2,000. Despite a health scare in 2013, the Queens-native still directs and stars in pornographic films — he has even appeared in more mainstream movies, like "The Boondock Saints."

    Before starring in trailblazing pornos such as "Deep Throat" — which landed him in very public legal troubles — and "The Devil in Miss Jones," Reems appeared in multiple stag films or "loops," which were silent, short explicit adult movies.

    Reems died of pancreatic cancer in 2013. Years before his death, he became a devout Christian.

    Hailing from Harlem, del Rio quit her job as a computer programmer in 1974 to do porn because "they were paying $150 a day, exactly half my rent," she once told Vibe.

    She initially left the industry in 1986 at the height of the AIDS epidemic.

    Del Rio came out of retirement in the late 1980s. She has since made cameos on "NYPD Blue" and the music video for the Junior M.A.F.I.A. song "Get Money."

    The legendary figure's career started in the very early 1970s, before the Golden Age of porn.

    Just how many adult films Holmes appeared in is not known, as actors were not given credit prior to industry boom.

    Holmes famously told "Penthouse" that he had his member insured by Lloyd's of London for the massive amount of $14 million — seven figures per inch, he said.

    When he wasn't on screen, Holmes was giving up criminals to the LAPD as an informant to support his drug and crime habit and stay out of jail.

    Holmes was the inspiration for Mark Wahlberg's character Dirk Diggler in the Paul Thomas Anderson film, "Boogie Nights."

    And Holmes' alleged involvement in the still unsolved Wonderland murders of 1981 is the subject of the 2003 movie "Wonderland."

    He died of complications related to AIDS in 1984. Even after he was diagnosed as HIV positive, Holmes still filmed two porn films, with his condition unknown to his co-stars.

    As a sophomore nursing student at San Francisco State University in 1982, Hartley began stripping at the famed Mitchell Brothers' O'Farrell Theatre.

    Two years later she made her adult film debut in "Educating Ninja," and still graduated magna cum laude.

    Hartley is still active in porn and has made her own little empire.

    She produces the "Nina Hartley's Guide" instructional videos and frequently works with her husband, BDSM adult film director Ernest Greene.

    The pioneer is also known for her role in "Boogie Nights," in which she plays William H. Macy's cheating wife and as a social activist, particularly on the topic of feminism.

    "Sex isn't something men do to you," she told The Humanist. "It isn't something men get out of you. Sex is something you dive into with gusto and like it every bit as much as he does."

    The Ivory Snow model appeared in the romantic comedy "The Owl and the Pussycat" alongside Barbara Streisand prior to her breakout role in the groundbreaking "Behind the Green Door" — which many consider the first adult film to feature an interracial sex scene.

    "Resurrection of Eve," the follow-up to the 1972 film cemented Chambers as a big name in the industry.

    In 1985, she made national headlines for getting arrested while on stage performing her one woman, full-frontal nudity show, "Feel The Magic," at the Mitchell Brothers' O'Farrell Theatre in San Francisco

    Chambers died in 2009 of a cerebral hemorrhage due to complications with heart disease.

    Although she only appeared in adult movies from 1984 to 1986, Lords left quite the impact on the industry.

    She starred in 1984's "Talk Dirty to Me Part III" and shortly thereafter began making $1,000 per day.

    However, Lords was well under the age of 18 during the filming. The scandal shaped several laws in the industry to fight child pornography.

    Lords successfully switched over to mainstream roles after 1986. She has acted in hit sitcoms, like "Gilmore Girls," "Married. with Children," "Will & Grace" and "Melrose Place," among others.

    Her autobiography, "Traci Lords: Underneath It All," was a New York Times Bestseller and in 1995 her debut album "1000 Fires" spawned the single "Control," which is certified double platinum.

    The Hungarian-Italian actress, better known as Cicciolina, was a popular radio host in Italy before entering porn.

    In 1978, she was the first woman to ever be pictured naked live on Italian television and five years later she made her adult film debut in "Telefono rosso."

    She famously appeared in "The Rise and Fall of the Roman Empress" alongside John Holmes, who participated in the X-rated film despite being HIV positive.

    Slater is an active politician and activist in Italy. In February she announced that she is in the process of filming her final adult movie.

    Amber Lynn — who is also well-known in the adult film world — introduced Adams, her brother, into the world of porn around 1980.

    An actor, Adams also dabbled in directing X-rated movies.

    Adams's prolific career — which included nearly 100 directing credits and more than 600 acting spots — ended in 2008 when he died of heart failure.

    North began his career as a star of gay porn films in the mid-1980s. He later switched over to straight X-rated movies and began directing as well. The "North Pole" series of films are the North's most notable works.'According to his personal website, North, whose real name is Alden Brown, chose Peter North as his porn name because: "Your penis is also referred to as your Peter and when you are erect, it faces North. Plus, I am from the North."

    He has his own company, Northstar Associates, and still regularly directs and appears in adult films.

    North has also written several books, including "Penetrating Insights" which is "a guide to meeting and dating beautiful women." It is available on Amazon for a whopping $194.99.

    Leslie was the first male star to successfully switch from adult film acting to directing. He took the industry by storm in 1973 with "Sensuous Delights."

    Following John Holmes' downfall, Leslie took over as the most prominent male star in porn,

    He died of a heart attack in 2010. Earlier that year, Leslie took part in a documentary on the adult film industry titled "After Porn Ends."

    A true Manhattanite, Gillis, an openly bisexual man, graduated magna cum laude from Columbia University and first ventured into the adult film world after reading an advertisement in the "Village Voice" while he was a taxi driver.


    Pete Wells Gives 2 Stars to Marco’s - Recipes

    available dressings: chipotle honey, blue cheese, russian, ranch,
    balsamic vinaigrette, and oil & vinegar

    The Chopped Cobb 13

    romaine,iceberg, chopped grilled chicken, bacon, cheddar-jack, grape tomato, red onion, hard boiled egg, ham, your choice of dressing

    Fiesta Salad 14

    mixed greens, romaine, grape tomato, onion, black beans, chorizo, avocado, tortilla crunch, chipotle-honey dressing add chicken - 4 add shrimp - 7

    Iceberg Wedge 12

    grape tomato, red onion, crumbled bacon, blue cheese dressing add chicken - 4 add shrimp - 7

    Roasted Beet Salad 12

    roasted beets, baby spinach, mixed greens, goat cheese, candied pecans, balsamic vinaigrette add chicken - 4 add shrimp - 7

    served on balthazar pan au levain / gluten free bread – $3

    Spinach & Artichoke Grilled Cheese 14.00

    fontina, gruyere, white cheddar, spinach and artichoke spread, fries

    Garlic Avocado 14.00

    smashed avocado, sun dried tomato pesto, muenster, garlic butter, fries

    Grilled Cheese Steak 16.00

    grilled peppers and onions, cheddar, mornay on hoagie, fries

    Grilled Cheese & Tomato Soup 12.00

    american & cheddar jack cheeses, tomato soup cup

    The Fig-N-Brie 14.00

    creamy brie cheese, fig preserves, fries

    Buffalo Chicken Grilled Cheese 15.00

    fried chicken cutlet, hot sauce, cheddar jack, blue cheese dip, fries

    Served with your choice of bacon, sausage links, or fresh fruit

    General Pancakes 10.00

    fluffy house recipe, powdered sugar

    Red Velvet Pancakes 11.00

    fluffy red velvet batter, cream cheese glaze

    Cookie Dough Pancakes 12.00

    chocolate cookie dough infused with our fluffy house recipe, powdered sugar

    Old Fashioned Blueberry Pancakes 12.00

    fluffy homemade batter, blueberries, powdered sugar

    Challah Toast 11.00

    cinnamon custard batter, powdered sugar

    Cinnamon Crunch French Toast 12.00

    crushed cinnamon toast crunch, cinnamon honey butter

    Nutella French Toast 13.00

    Two slices of French toast stuff with Nutella topped with powder sugar and strawberries

    Served with your choice of hash brown patties or fresh fruit

    Eggs & Bacon 10.00

    three eggs any way, bacon, toast

    One Eyed Pete 10.00

    two eggs grilled in two slices of bread, bacon

    Croque Madam 13.00

    ham, fontina, gruyere, white cheddar, griddled sourdough, fried egg & mornay sauce

    Ham & Cheese Omelette 13.00

    ham, gruyere, fresh herbs, toast

    Spinach & Mushroom Omelette 13.00

    spinach and mushroom omelet filled with cheddar jack cheese

    El Fuego Omelette 13.00

    housemade chorizo, jalapeño, potatoes, cotija, salsa, toast

    Breakfast Burrito 13.00

    scrambled eggs, onion, potatoes, ham, cheddar-jack, cotija, salsa

    Breakfast Bowl 12.00

    quinoa, wild rice, salsa, avocado, poached eggs, tortilla crunch

    Served on a brioche bun with your choice of regular fries, waffle fries, sweet potato waffle fries, hash brown patties, fresh fruit, or gluten free buns – $3

    Pork Roll & Cheese 10.00

    pork roll & american cheese served on a brioche bun (add egg $1.50)

    Kitchen Sinker 13.00

    XX-tra meat, XX-tra american cheese, fried egg, bacon

    Pork Donut 12.00

    pork roll and cheese served on a glazed donut

    The Rutgers 15.00

    pork roll, chicken fingers, mozzarella sticks, american cheese (add egg $1.50)


    Videoni tomosha qiling: Ipanema Biorestore - Organic Protein (Avgust 2022).