雅思听力提分训练素材+音频MP3：用餐新去处

本期雅思听力提分训练素材：失落的厨房餐厅:厨师的小家乡成为用餐的目的地(Lost Kitchen Restaurant Made Chef's Small Hometown A Dining Destination)。本听力素材来自NPR，NPR新闻是美国的国家公共广播，纯公益，所以内容更加去纯粹，直击心灵。可作为雅思听力泛听训练的日常素材，坚持长期听，除了锻炼英语听力，还能积累雅思听力词汇。

英语泛听听力MP3素材下载：http://m.newstudy.cn/listinfo-156-0.html?/thread-417581-1-1.html

雅思听力泛听内容原文：Lost Kitchen Restaurant Made Chef's Small Hometown A Dining Destination

ELISE HU, HOST:

We're about to listen in on what's become one of the most coveted dining experiences in America.

我们将要聆听的是美国最令人垂涎的用餐经历之一。

(SOUNDBITE OF CHIME)

ERIN FRENCH: Hi.

UNIDENTIFIED CROWD: Hi.

HU: That's chef Erin French welcoming 40 lucky guests to her restaurant, as she does four nights a week.

KELLY MCEVERS, HOST:

French, who is self-taught, is head chef and owner of the Lost Kitchen in her hometown of Freedom. That's a rural village of just over 700 people in central Maine.

FRENCH: When I first decided that I wanted to do this everyone thought I was completely crazy. Why would anyone come all this way to have dinner?

HU: Well, come they have in droves. French's food, with its focus on local, fresh unpretentious cooking, has created a legion of fans. Each year, French opens reservations on April 1.

FRENCH: But then this year things got out of control. The phones rang to a point where our security system went down. And we had over 10,000 phone calls stream in in the matter of a few hours. And the entire restaurant was booked.

但是今年，事情失去了控制。电话铃响到我们的安全系统崩溃的地步。我们在几个小时内接到了10000多个电话。整个餐厅都订满了。

MCEVERS: Booked for a whole year. Calls came from New Zealand along with offers to open a restaurant in Las Vegas. But French, who first learned to cook at her dad's diner, is committed to keeping things simple.

HU: Today her staff are all her friends, none of whom are classically trained, and her mom, who also runs the wine shop in the basement. Our producer, Matt Ozug, went to see a day unfold at the Lost Kitchen and sent us this audio postcard.

FRENCH: Around 10 a.m. is when the first shipments of fresh produce start to come through the door.

GREG KING: Pea shoots and rosemary, new potatoes.

FRENCH: Fresh eggs. Everything starts to just roll in.

KING: Cucumbers and some green beans.

FRENCH: The food at Lost Kitchen is not earth-shattering or groundbreaking in any way. And it's not fancy. We don't sous vide anything. We don't make foams or fancy purees. It's just simple food. One of the farms I get a lot of my produce from is Villageside Farm, which is just next door to the restaurant. It's literally a walk through the woods and you are in the field with the chickens.

“迷失厨房”的食物无论如何都不是惊天动地的或开创性的。并且这不是幻想。我们不要让泡沫或花式果泥。这只是简单的食物。

POLLY SHYKA: My name is Polly Shyka, and I'm a farmer here at Villageside Farm.

It definitely brings a lot of people to a very rural, agrarian part of the country or part of the world. And whenever a food business does well like the Lost Kitchen is, it brings food to everyone's mind. And so seeking out local produce can be for everyone.

FRENCH: Shellfish is now at T5. Do you have all the changes?

It's a sweet corn soup - crab, cilantro, creme fraiche and jalapeno. There's nothing I can't stand more than people who have to, like, fluff a menu and make it sound fancy. It's like, I don't want anyone to feel intimidated when they look at this. And I never want to plate a dish that you have to look at it and say, what is it?

My mom is typically tapping her foot for the menu around 4:30 because she has to print it. So 4:30's kind of when I can feel the heat of Mom coming upon me.

DEANNA RICHARDSON: My name is Deanna Richardson. I'm Erin's mother. It still amazes me that we are out here really in the middle of nowhere. And I remember – I was still teaching then, and a colleague of mine said, like, she'll never make it. People won't drive that far to come and eat. And now I run into them, I'm like, guess you were wrong.

UNIDENTIFIED WOMAN #1: I gently push into the front hinge, which is the smaller end of the oyster, and then at the very end we put on Erin's mignonette. And then she adds the little seasonal flavors, like right now wild blueberries.

FRENCH: Guests begin to arrive around 5:30. It's about a three and a half to four hour dinner, which sounds long, but if you think about it it's kind of the perfect timing for a perfect dinner party. If you go to a friend's house and you're having dinner and you're like, oh, my God, where did the time go and we had such a great time, like, that's the best night ever. So three and a half to four hours for dinner.

UNIDENTIFIED MAN #1: And what a wonderful combination.

UNIDENTIFIED WOMAN #2: Delicious.

UNIDENTIFIED MAN #1: (Laughter).

UNIDENTIFIED WOMAN #3: Yeah, I will be Instagramming for sure.

BOBBY LERMAN: There's unexpected stuff that you get hit with. Like those oysters, a little bit of sweet onion, trout roe on them - unbelievable. There's thought that goes into this. And that's what matters in really anything you do 'cause people notice that.

(SOUNDBITE OF CHIME)

FRENCH: I'm Erin French, and this is my dream come true. And just we are just beside ourselves, so thanks for being here tonight.

UNIDENTIFIED MAN #2: Thank you.

FRENCH: So we're going to start with a nice corn soup. When I drive up the hill to go get gas, you see this sign at the farm stand that says sweet corn in big...

I grew up in Freedom. And if you had asked me when I was a kid or even if you had asked me five years ago if this would be possible I would have said no. I feel like growing up here you were kind of silently raised that to be successful you have to leave, that you can't make a living here, that you can't make anything here. And, you know, maybe it's not so true.

HU: Chef Erin French there of the restaurant the Lost Kitchen. Reservations are full, but she does have a cookbook, "The Lost Kitchen: Recipes And A Good Life Found In Freedom, Maine."

雅思听力高频词汇

coveted 令人垂涎的

rural 农村的

hinge 铰链

groundbreaking 开创性的

got out of control 失去控制

earth-shattering 惊天动地

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