Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2008 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/That costs what?http://www.slashfood.com/2008/07/11/that-costs-what/http://www.slashfood.com/2008/07/11/that-costs-what/http://www.slashfood.com/2008/07/11/that-costs-what/#commentsFiled under: , , , , ,

In some sectors, it's practically de rigueur (and awfully hilarious) to rip on the rarefied findings of NY Times restaurant critic Frank Bruni, but I've gotta say I tend to dig his indignation as expressed through the fewer-holds-barred medium of the website's Diner's Journal. I certainly jibe with his notions of the judiciously applied dress code and the diner's right to doggie bags, but I'm almost irrationally delighted by his use of the bully pulpit to call out the stealthy price jabbings of high-end restaurants.

He specifically cites the same outrageous charges (his boiling point is $7, mine was $6) for postprandial tea that I'd kvetched about a while back. Nothing falutin', not a monkey-harvested Pur-eh or shade-grown sencha -- just in his case a mint T-brand tea (which tea purists would prefer we refer to as a "tisane" rather than a tea as it's actually an herbal infusion, but I digress) which at $17.95 for 1.76 oz tin, retail, would surely produce, uh, more than 2.56 cups. Yes, service, water heating, cups, rent, etc. don't come for free but still, the whole enterprise is quite crabby-making in this strained economy.

Mr. Bruni, we salute your foray into the consumer advocacy front and will be following the "That Costs What?!?" series juuuust as soon as you get that pesky RSS tag fixed.

[via: New York Times Diner's Journal]
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]]>consumer advocateConsumerAdvocatefood pricesFoodPricesfrank bruniFrankBruninew york timesNewYorkTimesrestaurant pricingRestaurantPricingKat Kinsman2008-07-11T19:00:00+00:00Where do your favorite chefs like to eat?http://www.slashfood.com/2008/07/04/where-do-your-favorite-chefs-like-to-eat/http://www.slashfood.com/2008/07/04/where-do-your-favorite-chefs-like-to-eat/http://www.slashfood.com/2008/07/04/where-do-your-favorite-chefs-like-to-eat/#commentsFiled under: , , ,

Gordon Ramsay, looking left, in front of a wall with the text Have you ever thought about real chefs, from high ranked restaurants, and wondered where they like to eat? Well, Bloomberg.com writer Richard Vines has answered.

He spoke to a multitude of well known chefs, mainly from London, and asked them what their favorite restaurants were. Did you know, for example, that Alain Ducasse loves a sushi restaurant in Tokyo called Sushishou? Richard Corrigan of Bentley's adores Gambero Rosso in San Vincenzo, Italy. Gordon Ramsay gave his choice, too, but you'll just have to read the whole story to find that out.

Most of the chefs on Mr. Vines list name restaurants in France as their absolute favorite. I'm not saying you need to jet off to France, Italy, Japan, or wherever, right now, but if you happen to have travel plans for any of those locations you may have just found one more point of interest to visit. I think a few of the restaurants mentioned have just landed on my "to visit" list.
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]]>chefseatingrestaurantsShayna Glick2008-07-04T19:02:00+00:00An entire farm in a burgerhttp://www.slashfood.com/2008/07/02/an-entire-farm-in-a-burger/http://www.slashfood.com/2008/07/02/an-entire-farm-in-a-burger/http://www.slashfood.com/2008/07/02/an-entire-farm-in-a-burger/#commentsFiled under: , , , , , , , , , , , ,



Behold the Whatafarm burger, which according to alanbeam.net, via about.blank is "a burger ordered from the Whataburger chain and includes chicken, egg, cheese and bacon. 2 parts cow, 2 parts chicken, 1 part pig."

I'm all for the orgiastic multi-species chow down, what with my penchant for Kentucky burgoo (2 formats of cow -- old and young, lamb, pig, and chicken) and applaud the orderers for their gastronomic gumption. If I were being all harrumphy about it, I could note that the menu offers pig in sausage form and a fish filet as well and they opted for neither, but hey - Michelangelo didn't knock out the Sistine Chapel on his first jaunt up the scaffolding.

We salute you with all hooves, claws and trotters up!

[Via about:blank]
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]]>carnivorecarnivoresfast foodfast food chainsfast food restaurantsFastFoodFastFoodChainsFastFoodRestaurantsfoodmeatwhataburgeryumKat Kinsman2008-07-02T23:00:00+00:00Spice it up and cool it down with a wasabi popsiclehttp://www.slashfood.com/2008/06/24/spice-it-up-and-cool-it-down-with-a-wasabi-popsicle/http://www.slashfood.com/2008/06/24/spice-it-up-and-cool-it-down-with-a-wasabi-popsicle/http://www.slashfood.com/2008/06/24/spice-it-up-and-cool-it-down-with-a-wasabi-popsicle/#commentsFiled under: , , ,

Wasabi popsicle
That's right , a wasabi ice pop to function as both a palate-cleanser and a tart dessert. According to this week's New York magazine, Masaharu Morimoto, formerly on the Food Network's television show Iron Chef, just put this popsicle on his menu at Morimoto. It is made with fresh wasabi rather than wasabi powder which is much spicier.

It's not everyday that you find a spice being used in a dessert that is supposed to cool you down. Could this be the start of a new trend?

I haven't tried this wasabi popsicle yet. If any of you have, let me know your thoughts.
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]]>desserticepopsMorimotopalate cleanserPalateCleanserpopsicleswasabi popsicleWasabiPopsicleMax Shrem2008-06-24T16:04:00+00:00Slashfood Talks: Michael Anthonyhttp://www.slashfood.com/2008/06/23/slashfood-talks-michael-anthony/http://www.slashfood.com/2008/06/23/slashfood-talks-michael-anthony/http://www.slashfood.com/2008/06/23/slashfood-talks-michael-anthony/#commentsFiled under: , , ,

Michael AnthonyLife is (naturally) sweet for Gramercy Tavern Executive Chef Michael Anthony. Not only is he recently married, but his restaurant was bestowed the 2008 James Beard Award for Outstanding Restaurant, and he just returned from the Union Square farmer's market in NYC with fresh sugar snap peas for dinner. Does it get any better than this? Read on.

Congratulations on winning the James Beard Award for Outstanding Restaurant. How has life slash the restaurant changed since winning the award this year?

Hold on - I'm actually trying to get through the door here. I just finished shopping at the farmers market.

No worries. Take your time.

The restaurant has had an unbelievable sense of electricity since the Beard Awards. It was nice to see friends and familiar faces from around the country at the awards. They made us feel that there are a lot of people in the industry pulling for the restaurant. People have come to the restaurant to congratulate us in person. The support was felt by a very widespread audience in the industry and around the city.

Continue reading Slashfood Talks: Michael Anthony

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]]>Gramercy TavernMichael AnthonyMichaelAnthonyNew York CitySlashfood TalksAlanna Kaufman2008-06-23T11:00:00+00:00Light wallets take a toll on D.C. restaurantshttp://www.slashfood.com/2008/06/16/light-wallets-take-a-toll-on-d-c-restaurants/http://www.slashfood.com/2008/06/16/light-wallets-take-a-toll-on-d-c-restaurants/http://www.slashfood.com/2008/06/16/light-wallets-take-a-toll-on-d-c-restaurants/#commentsFiled under: , ,

piggy bankToday, the Washington Post published an article discussing the effect of the economy on area restaurants. It's not a pretty story. Not only do ingredients cost more, but people are eating at home more often than they used to. There's no question that fine dining restaurants are suffering, and that they're adjusting their menus and business strategies to cope.

On the flip side, however, the article mentioned that some less expensive restaurants are actually doing well. Personally, I think I'm in the camp of people going out less frequently, but still attending the restaurants that I would ordinarily attend. I'd rather save up for a few nice meals than eat out regularly at places that I don't love. Check out the article if you have a minute, and let us know what you think!
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]]>economyrestaurantsWashington PostWashingtonPostAlanna Kaufman2008-06-16T18:01:00+00:00Vegas: Big money, big lights, big Brand steakshttp://www.slashfood.com/2008/06/11/vegas-big-money-big-lights-big-brand-steaks/http://www.slashfood.com/2008/06/11/vegas-big-money-big-lights-big-brand-steaks/http://www.slashfood.com/2008/06/11/vegas-big-money-big-lights-big-brand-steaks/#commentsFiled under: ,

Brand Restaurant
When talking about steaks, I take the word "big" very seriously. I'm the girl who was raised on huge cuts of prime rib, and would be offended when waiters would challenge my 20+ ounce beef order. Still, the one thing that has always remained out of my reach was the epic, huge, "dare you to eat it all yourself" piece of steak. I so desperately want to take on that dare, so is it wrong of me to think that the 120-oz porterhouse for six that's being offered at the new Brand steakhouse in Las Vegas is perfect for just me?

Yes, steak fans, that is just one of the many steak offerings coming from the new restaurant, nestled on the Monte Carlo's casino floor. The menu, created by chef Brian Massie, boasts even more tasty steak options like an oversized, Bone-In and dry-aged Nebraska steak, Kobe short ribs and burgers, plus fish, sides, and appetizers like the delicious-sounding King Crab Scampi.

I'm bummed that this place wasn't around when I visited Las Vegas last year, but if any of you readers happen to check it out, let me know how it is. And if you're interested in more information, you can check out the press release after the jump.

Continue reading Vegas: Big money, big lights, big Brand steaks

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]]>BrandBrian MassieBrianMassieLas VegasLasVegasMonte CarloMonteCarlosteakhouseMonika Bartyzel2008-06-11T15:05:00+00:00Coming to an airport near you: Haute cuisine and wine tastingshttp://www.slashfood.com/2008/06/10/coming-to-an-airport-near-you-haute-cuisine-and-wine-tastings/http://www.slashfood.com/2008/06/10/coming-to-an-airport-near-you-haute-cuisine-and-wine-tastings/http://www.slashfood.com/2008/06/10/coming-to-an-airport-near-you-haute-cuisine-and-wine-tastings/#commentsFiled under: , , ,

airport food
How many times have you traveled and been outraged at the limited airport food options and the few snacks provided onboard? After experiencing a recent two-hour flight delay at West Palm Beach Airport and being stuck with only fast-food chains, I got excited about a recent New York Times article, which focuses on a new trend whereby internationally recognized celebrity chefs are opening up restaurants at airport terminals around the world.

Earlier it seemed that there were just a few chefs, like Wolfgang Puck, who brought their food to airport terminals, but now there are a much larger number of celebrity chefs doing it. And, while chefs such as Wolfgang Puck brought fast-food versions of their food to airports, the current crop of chefs - Todd English, Gordon Ramsay, Nicolas Le Bec -- are opening bonafide, three-course meal, sit-down restaurants.

From New York's JFK to Geneva's International airport, you can now order foie gras (Gilles Dupont's Altitude), braised lamb (Ramsay's Plane Food), Kobe beef burgers (Todd English's Bonfire Steakhouse), and Valrhona chocolate fondue (Plane Food) while waiting for your flight. With the increase in flight delays and cancellations, this is sure to relieve a foodie's worst nightmare, which is being stuck at the airport for endless hours with no options but Burger King, Cinnabon, and Sbarro.

Continue reading Coming to an airport near you: Haute cuisine and wine tastings

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]]>airport foodAirportFoodcelebrity chefsCelebrityChefsgourmet foodGourmetFoodthree course mealsThreeCourseMealsMax Shrem2008-06-10T11:31:00+00:00Unique restaurant model: Pay for the amount you wanthttp://www.slashfood.com/2008/06/07/unique-restaurant-model-pay-for-the-amount-you-want/http://www.slashfood.com/2008/06/07/unique-restaurant-model-pay-for-the-amount-you-want/http://www.slashfood.com/2008/06/07/unique-restaurant-model-pay-for-the-amount-you-want/#commentsFiled under: , ,

My favorite ice cream shop used to let you buy ice cream by weight so you got exactly the amount of ice cream you wanted to pay for. This arrangement was so perfect for me. I loved ordering a bunch of tiny scoops in all different flavors. Sadly, they recently switched to the more standard small, medium, and large model. I guess the old model didn't work for them.

Apparently, a similiar model is working at Dan's restaurant in Biddeford, Maine. The Today Show recently featured the restaurant and both the owner and customers seemed happy. Maybe you don't want that giant plate of fries, but what if you could just get a dollar's worth? At this restaurant, you just order the dish, state a dollar amount, and they fix up an appropriate plate. Whether you prefer smaller portions due to your diet or your wallet, it's great to have the option. I hope it continues to work for them and that the idea spreads.

[via The Consumerist]

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]]>restaurant pricingRestaurantPricingStefani Pollack2008-06-07T15:00:00+00:00No rice for you! Restaurants cope with rising costs by cutting backhttp://www.slashfood.com/2008/06/04/no-rice-for-you-restaurants-cope-with-rising-costs-by-cutting-b/http://www.slashfood.com/2008/06/04/no-rice-for-you-restaurants-cope-with-rising-costs-by-cutting-b/http://www.slashfood.com/2008/06/04/no-rice-for-you-restaurants-cope-with-rising-costs-by-cutting-b/#commentsFiled under: , , , ,

girl eating pancakesThere's an interesting story in the New York Times this morning about how restaurants are dealing with soaring food costs. Some Chinese places are no longer automatically delivering rice to the table, others are subtly trimming portion sizes, some are simply raising prices. One proprietor even admitted to tacking tax onto the check rather than upping prices on the menus. A brunch spot has started charging $2 for the walnut-raisin topping that used to come free with the French toast. Frozen blueberries have begun replacing fresh.

With rice, flour, beans, tofu and milk prices through the roof, we're likely to see more penny-pinching maneuvers everywhere. Food costs in the New York area are up 5.3 percent this year, says the article, but the problem's nationwide.

So have you all noticed any changes in your favorite restaurants? Prices up? Hidden taxes? No more free green tea?
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]]>budgeteconomyrestaurantssavingEmily Matchar2008-06-04T17:00:00+00:00McDonald's franchisees are rebeling against dollar menuhttp://www.slashfood.com/2008/06/04/mcdonalds-franchisees-are-rebeling-against-dollar-menu/http://www.slashfood.com/2008/06/04/mcdonalds-franchisees-are-rebeling-against-dollar-menu/http://www.slashfood.com/2008/06/04/mcdonalds-franchisees-are-rebeling-against-dollar-menu/#commentsFiled under: , ,

A McDonald's golden arches sign against a blue sky.It's not that all the franchisees are against the dollar menu, but they don't want to have to spend money advertising it, either. That's understandable: they want customers to purchase the more expensive items so that they can make more money.

The franchisees argue that they're paying a higher minimum wage and food costs are skyrocketing. They're worried that more and more people are "trading down" for value menu items, and at the same time they're not getting enough new customers to make up the difference.

A spokesperson for the company said that there will always be a little bit of push and pull, but that problems will always be resolved because the company only makes money if the franchises do.

Er, good luck.

[Via Advertising Age]

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]]>advertisingAdvertisingAgefranchisesMcDonaldsvaluemenuShayna Glick2008-06-04T09:01:00+00:00The New York Times Dining & Wine in 60 seconds: Burgundy, spinach, Indian winehttp://www.slashfood.com/2008/06/04/the-new-york-times-dining-and-wine-section-in-60-seconds-burgundy/http://www.slashfood.com/2008/06/04/the-new-york-times-dining-and-wine-section-in-60-seconds-burgundy/http://www.slashfood.com/2008/06/04/the-new-york-times-dining-and-wine-section-in-60-seconds-burgundy/#commentsFiled under: , , , , , , ,

spinach salad
Burgundy wines are mighty impressive these days, says the Times resident oenophile Eric Asimov.

Writer Lara Vapnyar's short stories are heavy with imagery of meatballs, garlic and smoked salmon.

All cooks have their recipe deal-breakers: no deep-frying, no stencils, no trussing of meats.

A recipe for spinach salad with pine nuts and raisins.

The Minimalist does artichokes with garlic, tomatoes and olives.

Indian wines are growing in popularity abroad.

Restaurants are bottling their own house sodas. Good idea!
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]]>new york timesnewspapersNewYorkTimessodaspinachwineEmily Matchar2008-06-04T08:30:00+00:00Food advertising versus food realityhttp://www.slashfood.com/2008/05/31/food-advertising-versus-food-reality/http://www.slashfood.com/2008/05/31/food-advertising-versus-food-reality/http://www.slashfood.com/2008/05/31/food-advertising-versus-food-reality/#commentsFiled under: , , ,

whopper
Here's a novel idea: compare pictures of food advertisements to pictures of the actual food product. That's all this photo collection at Anvari is - no commentary, just pictures of perky Whoppers with bright green lettuce and firm tomato slices next to pictures of gray, deflated Whoppers leaking slimy onions. Compare the fluffy piles of snow white mashed potatoes and thick, geometric slices of meatloaf on the outside of the Stouffer's frozen dinner box with the mushy, brownish reality; see how the evenly tossed, colorful confetti of a Taco Bell taco salad ad stacks up against the oily, monotone mush sitting on the counter.

I'd love to get behind the scenes and watch a food stylist work a photo shoot - I've heard glue is often substituted for milk, sesame seeds are evenly placed on buns using tweezers and grill marks are achieved using irons.
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]]>advertisingbusinessfast foodEmily Matchar2008-05-31T13:00:00+00:00All McDonald's locations now sans trans-fathttp://www.slashfood.com/2008/05/23/all-mcdonalds-locations-now-sans-trans-fat/http://www.slashfood.com/2008/05/23/all-mcdonalds-locations-now-sans-trans-fat/http://www.slashfood.com/2008/05/23/all-mcdonalds-locations-now-sans-trans-fat/#commentsFiled under: , ,



...Well, almost. The corporation has officially switched all of its cooking oils to trans-fat free in its U.S. and Canadian restaurants, but many of the premade products - like pies and cookies - still contain the artery-clogging ingredient.

You probably remember hearing about this - or even thinking it had already happened- because Mickie D's announced the plan awhile ago. In fact, while they were drumming up press, Wendy's, KFC and Taco Bell all made the switch to trans fat-free cooking oil.

So, thanks, McD's. Now Americans and Canadians have another way to rationalize our insane consumption of fried foods.
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]]>cooking oilCookingOilfatfryingKFCMcDonaldspieTaco BellTacoBelltrans fatTransFatWendysEllen Slattery2008-05-23T17:00:00+00:00The world's most expensive burgerhttp://www.slashfood.com/2008/05/23/the-worlds-most-expensive-burger/http://www.slashfood.com/2008/05/23/the-worlds-most-expensive-burger/http://www.slashfood.com/2008/05/23/the-worlds-most-expensive-burger/#commentsFiled under: , ,

expensive burger
I feel like there's a new "World's Most Expensive Burger" story every year. Made with Wagyu beef, topped with foie gras, buns studded with diamond dust (OK, not really), it's a gimmick that never fails to elicit gasps. The rank-and-file shake their heads in disapproval at the decadent rich - "a $50 hamburger, what's the world coming to?" while those with money to burn get to feel very ironic and high-low (the pinnacle of this attitude can be found at Las Vegas's Palms casino, where they'll serve you a $6 Carl's Jr. burger with a 24-year-old bottle of French Bordeaux for $6,000).

For a brief history of the trend, see this story on Forbes Traveler. There's a slideshow of haute burgers, from the six-pack of Kobe sliders at the Continental in Atlantic City to the $150 truffle-stuffed version at DB Bistro Moderne to the $5,000 burger n' 1990 Chateau Petrus combo at Fleur de Lys in Vegas.
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]]>burgersexpensivefoie graskobe beeftruffleswagyuEmily Matchar2008-05-23T13:00:00+00:00Top Chef: The episode we've all been waiting forhttp://www.slashfood.com/2008/05/22/top-chef-the-episode-weve-all-been-waiting-for/http://www.slashfood.com/2008/05/22/top-chef-the-episode-weve-all-been-waiting-for/http://www.slashfood.com/2008/05/22/top-chef-the-episode-weve-all-been-waiting-for/#commentsFiled under: ,

Spoilers! Really, what do you expect?

So even Tom Colicchio has chimed in to call this season of Top Chef a "hard one to read" (aka mediocre), which means that either 1) I have low standards for television (possible), or 2) My television airs a secret, for-my-eyes-only awesome version of Top Chef that's full of crazy cooking and fun. I loved watching Restaurant Wars last night, and I'm still sticking to my belief that the show is as sharp as ever. Let's get into it.

Continue reading Top Chef: The episode we've all been waiting for

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]]>Asian cuisineBravogastro-pubrestaurant warsTop ChefTopChefAlanna Kaufman2008-05-22T09:30:00+00:00The New York Times Dining & Wine section in 60 seconds: ribs, romesco sauce, Robert Mondavihttp://www.slashfood.com/2008/05/21/the-new-york-times-dining-and-wine-section-in-60-seconds-ribs-ro/http://www.slashfood.com/2008/05/21/the-new-york-times-dining-and-wine-section-in-60-seconds-ribs-ro/http://www.slashfood.com/2008/05/21/the-new-york-times-dining-and-wine-section-in-60-seconds-ribs-ro/#commentsFiled under: , , , , , , ,

ribs
Manhattan bistro Florent closes after 23 years, downtown types reminisce about late night onion soup and drag queens.

The Minimalist explains how to use your oven like a grill. Try his thrice-cooked ribs if it rains on your Memorial Day picnic.

Eating cupcakes and cannolis at the new Brooklyn flea market.

Eric Asimov discusses the dubious legacy of Robert Mondavi.

Grilled spring onions with Spanish romesco sauce. Recipe!

Asimov's back, reviewing wine-related books.
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]]>grillingmemorial daynew york timesrecipesribsEmily Matchar2008-05-21T10:30:00+00:00WalMart is going to add different restaurants to new storeshttp://www.slashfood.com/2008/05/20/walmart-is-going-to-add-different-restaurants-to-new-stores/http://www.slashfood.com/2008/05/20/walmart-is-going-to-add-different-restaurants-to-new-stores/http://www.slashfood.com/2008/05/20/walmart-is-going-to-add-different-restaurants-to-new-stores/#commentsFiled under: ,

View of a WalMart from the parking lot.Though the WalMart phenomenon seems to have slowed down, at least as far as I can tell, they are still building new stores. Up til now, if the store was big enough to warrant an eatery, the space was given to McDonald's or Subway.

That's going to change as of this year, at least in some areas of the country. Now some new stores will be getting a tex mex place called Taco Maker, while others will get a Guatemalan chain called Pollo Campero. I guess it's better late than never that WalMart starts catering to the tastes of one of its largest customer bases.

What do you think? What kind of eatery would you like to see in the new WalMart near you?

[Via ChicagoBusiness]
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]]>GuatemalanrestaurantstexmexWalmartShayna Glick2008-05-20T10:00:00+00:00Polygamy Cafe: Would you like wives with that burger?http://www.slashfood.com/2008/05/18/polygamy-cafe-would-you-like-wives-with-that-burger/http://www.slashfood.com/2008/05/18/polygamy-cafe-would-you-like-wives-with-that-burger/http://www.slashfood.com/2008/05/18/polygamy-cafe-would-you-like-wives-with-that-burger/#commentsFiled under: , , , ,

merry wives cafe exterior
There's only one sit-down restaurant on the 55-mile stretch of highway between Fredonia, Ariz. and Hurricane, Utah, and it ain't a Denny's. The Merry Wives Cafe in Hilldale, Utah is owned by a local polygamist group which runs the restaurant with a sense of humor and an eye towards curiosity-seeking tourists.

The group, who call themselves The Work of Jesus Christ, are an offshoot of the Fundamentalist Church of Jesus Christ of Latter-day Saints (who are condemned by mainstream American Mormons). The owners of Merry Wives hope to dispel myths about polygamy - they claim not to engage in underage marriage, welfare fraud or child labor.

Giggling travelers and local mega-families eat bacon cheeseburgers side-by-side at the cafe - the restaurant has even had to shut down when a family of 50 has taken over. Some guests leave phone numbers tucked under salt shakers, in case a wife wants to escape polygamy. Some get up and leave, horrified, when they realize just where they're eating.
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]]>cafepolygamyutahEmily Matchar2008-05-18T16:00:00+00:00Chef Ramsay wants to fine restaurants for using out-of-season veggieshttp://www.slashfood.com/2008/05/12/chef-ramsay-wants-to-fine-restaurants-for-using-out-of-season-ve/http://www.slashfood.com/2008/05/12/chef-ramsay-wants-to-fine-restaurants-for-using-out-of-season-ve/http://www.slashfood.com/2008/05/12/chef-ramsay-wants-to-fine-restaurants-for-using-out-of-season-ve/#commentsFiled under: , , , ,

Ah, to be Chef Gordon Ramsay and to have free time to sit around and spout ridiculous nonsense.

His newest attention-getting quote? His Highness thinks that restaurants should be fined for using out-of-season vegetables. Yep, fined.

The money quote: "There should be stringent laws, licensing laws, to make sure produce is only used in season and season only." Now, I'm all for using in-season fruits and veggies - we all know they're more flavorful, more fresh, and usually more decently priced - but stringent laws?

If I want to order summer squash in the dead of winter, or a strawberry tart in October, or pumpkin soup in July, that's my prerogative, dude. Don't take that away from me.
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]]>Gordon RamsayGordonRamsayin seasonInSeasonlawseasonEllen Slattery2008-05-12T13:00:00+00:00