US Airways - October 2012 - (Page 159)

Pavillon, and they agreed to that, too. This was a quite surprising request to make of a restaurant. One did not look into restaurant kitchens, and one did not photograph chefs. Too many kitchens were greasy, grimy workplaces, too many chefs growly old bloody-aproned laborers. The legendarily intractable Henri Soulé, however, told Craig that the New York Times would be most welcome in the kitchen of Le Pavillon. The kitchen was spotless, and the chef, Pierre Franey, in his starched white apron and tall toque blanche, was startlingly young for a chef of such prestige — 38, Craig’s own age — and strikingly good-looking. The distance between the excellence of Le Pavillon and the absence of it in all the rest would be illustrated by a step-by-step series of photographs, adjacent to Craig’s piece, showing Franey preparing a whole fish stuffed with a mousse of sole and then covered with a Champagne sauce and garnished with a skewer of fluted mushrooms and black truffles. In another photograph, obviously of another restaurant, trays of tired, preheated food populate a steam table. The headline type was small, and below the fold, but still it was on Page One, and the continuation inside took up most of a page: The piece was 2,400 words long, a length the Times granted only to articles the editors deemed to be of real significance. It was a public sensation, but it would prove significant for Craig in another, entirely unanticipated, and personal way: He and Pierre Franey would become friends, and then professional partners; and they would work together for the next almost 30 years. As for Craig’s criticism, “Elegance of Cuisine Is on Wane in U.S.” was just the beginning. It wasn’t just New York restaurants that he had it in for, and it wasn’t just high-end TOPSTEAKHOUSES TEN USDA PRIME www.primesteakhouses.com PRIME TIME 1 2 3 4 5 Bellevue, WA 425-440-0880 San Diego, CA 877-698-6666 La Jolla/UTC, CA Toll free number reaches all locations. Phoenix, AZ Fort Worth, TX Grapevine, TX Plano, TX San Francisco, CA Tucson, AZ (on Lemmon) Dallas, TX (on Lamar) Dallas, TX Orlando, FL Int’l Drive, FL Kissimmee, FL Tampa, FL Fort Wayne, IN Indianapolis, IN Cincinnati, OH Columbus, OH Louisville, KY Other Midwest Locations 817-350-4100 817-481-5555 972-608-2627 415-273-3085 520-877-2377 214-528-9446 214-652-4800 407-851-7130 407-363-0228 407-396-6055 813-353-9706 260-459-2222 317-846-8303 513-489-1212 614-433-7307 502-584-3266 EddieMerlots.com Portland, OR 503-223-6200 Chicago, IL 312-787-7100 8 9 10 New York, NY 212-997-9494 Honolulu, HI 808-922-5555 Tulsa, OK 918-744-4280 Send Comments to Prime Time Top 10 4369 D’Evereux Circle, Pensacola, FL 32504 http://www.primesteakhouses.com http://www.primesteakhouses.com http://www.EddieMerlots.com http://www.EddieMerlots.com http://www.dirona.com http://www.dirona.com

Table of Contents for the Digital Edition of US Airways - October 2012

US Airways - October 2012
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Amusement Parks
Wine & Dine: San Diego
Wine & Dine: Nashville
Adventure: Paragliding
Great Escapes: Ireland
Great Escapes: Bernardus Lodge & Winery
Gear Up: Tech for Eyes and Ears
The Color of Money: Rio de Janeiro
Pink & Proud: National Breast Cancer Awareness Month
Great Tastes: Molyvos and the Russian Tea Room
University Spotlight: Hollins University
Celebrate Winston-Salem, N.C.
Must Read: The Man Who Changed the Way We Eat
Puzzles
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Window or Aisle?

US Airways - October 2012