Alice Walker Interview, 12 October 2000 - C_4001_01_01_acc_20191119
Speakers
Waiter
00:13:22
I just want to emphasize the specials that we have today because we recommend the CNC scallops that we serve with a celery root puree that's been emulsified with white wine and then olive oil so it has a consistency of creaminess, a little cream sauce, but it's not as heavy.
Speakers
Waiter
00:13:31
Scallops, yeah.
Speakers
Waiter
00:13:33
We have a lot of beans and a kind of nest of chanterelle and shiitake mushrooms that are sauteed together.
Speakers
Waiter
00:13:40
It's wonderful.
Speakers
Waiter
00:13:42
We also have a house-made veal, braised chanel and ravioli. Not in that case, though.
Speakers
Waiter
00:13:55
Scallops as well. Excellent. Shall I start you two with some salads perhaps? Green salad?
Speakers
Waiter
00:14:03
Just the beans and the mushroom combination.
Speakers
Waiter
00:14:06
Anything else you drink an iced tea?
Speakers
Waiter
00:14:19
I got to start with the water.
Speakers
Waiter
00:45:36
Do you still want the radish I take away?
Alice Walker Interview, 12 October 2000 - C_4002_01_01_acc_20191119 - C_4002_01_01_acc_20191119
Speakers
Waiter
00:08:23
Dessert if you prefer. We have cappuccinos, espresso, lattes, regular decaf coffins.
Speakers
Waiter
00:08:32
They're very good if you like dessert.
Speakers
Waiter
00:08:33
The dessert special today is like espresso creme brulee with sambuco whipped cream with a fast-fry cookie. Coffee or tea?
Speakers
Waiter
00:08:45
Coffee or tea?
Speakers
Waiter
00:08:50
Peppermint and chamomile.
Interview with Dorothy Gallagher, 4 April 2001 - Interview with Dorothy Gallagher, April 4, 2001 - 1
I just want to emphasize the specials that we have today because we recommend the CNC scallops that we serve with a celery root puree that's been emulsified with white wine and then olive oil so it has a consistency of creaminess, a little cream sauce, but it's not as heavy.
Waiter
Transcript
00:13:31 - 00:13:32
Scallops, yeah.
Waiter
Transcript
00:13:33 - 00:13:35
We have a lot of beans and a kind of nest of chanterelle and shiitake mushrooms that are sauteed together.
Waiter
Transcript
00:13:40 - 00:13:41
It's wonderful.
Waiter
Transcript
00:13:42 - 00:13:43
We also have a house-made veal, braised chanel and ravioli. Not in that case, though.
Waiter
Transcript
00:13:55 - 00:13:58
Scallops as well. Excellent. Shall I start you two with some salads perhaps? Green salad?
Waiter
Transcript
00:14:03 - 00:14:05
Just the beans and the mushroom combination.
Waiter
Transcript
00:14:06 - 00:14:08
Anything else you drink an iced tea?
Waiter
Transcript
00:14:19 - 00:14:20
I got to start with the water.
Waiter
Transcript
00:45:36 - 00:45:38
Do you still want the radish I take away?
Waiter
Transcript
C_4002_01_01_acc_20191119
00:00:00 / 00:00:00
00:08:23 - 00:08:29
Dessert if you prefer. We have cappuccinos, espresso, lattes, regular decaf coffins.
Waiter
Transcript
00:08:32 - 00:08:33
They're very good if you like dessert.
Waiter
Transcript
00:08:33 - 00:08:41
The dessert special today is like espresso creme brulee with sambuco whipped cream with a fast-fry cookie. Coffee or tea?
Waiter
Transcript
00:08:45 - 00:08:46
Coffee or tea?
Waiter
Transcript
00:08:50 - 00:08:51
Peppermint and chamomile.
Waiter
Transcript
Interview with Dorothy Gallagher, April 4, 2001 - 1