New York Times Article

On the Soup Line, Endive and Octopus

December 20, 2006, Wednesday

By KIM SEVERSON (NYT); Dining, Dining Out/Cultural Desk

Late Edition - Final, Section F, Page 1, Column 1, 1250 words

DISPLAYING ABSTRACT - EVEN at the soup kitchen, everyone's a critic. The multicourse lunch that Michael Ennes cooked in the basement of Broadway Presbyterian Church last week started with a light soup of savoy and napa cabbages. The endive salad was dressed with basil vinaigrette. For the main course, Mr. Ennes simmered ...