I love this story about a revitalized hospital cafeteria menu featuring fresh ingredients. This is how is should be done. That we skimped on health and flavour for so long to save money is a travesty. [Toronto Star]
Fun dining versus fine dining – why pop-ups make little economic sense, especially when guests are paying more for less compared to an established restaurant. [Grub Street]
Delighted again by more good words about Pizza e Pazi. I didn’t know about the weekday buffet, though. Even better. [NOW] [The Grid]
Going to the Ex? Don’t pass up some unhealthy junk food (just this once!) – but maybe find some friends to share the donut burger with. [Toronto Star]
The restaurant industry – both businesses and customers – still haven’t figured out this whole Twitter thing. It seems that now, dissing a restaurant on the Twatter while you’re sitting at the bar could get you kicked out. Bad behaviour on everyone’s part here. [Houston Press]
Could you whip up a meal during a disaster? Canned goods, no electricity, etc.? Two chefs give a demo on how it can be done. [Toronto Star]
Turf ‘n’ Turf. A Ron Swansen TV dinner. [NY Mag]
Petra Kassun-Mutch leaves 5th Town Cheese. [Cheeselover.ca]
5 ways to ruin a cake. Frosting shots?? Seriously? *looks for someone to smack in the head* [Food & Wine: Mouthing Off]
Fork off. Can the size of your fork determine how much you eat? [Toronto Star]
Being married to a chef isn’t all fabulous dinners. In fact, expect to have to become a pretty decent cook yourself, as you’ll be eating alone a lot. [Gilt Taste]