Wine Prices to Rise; Kids Against Kid Menus; Chef Swims Against Current with Plankton + More News

Sheldon J. Plankton reacts to the exciting news regarding Aponiente’s latest menu items.

Food and dining news from around the web and the world…

* Meet the mashgiach. Also known as a gatekeepers, they keep kitchens kosher. [NY Times]

* Get ready to whine about wine prices. They’re going up. [MSN Money]

* Are kids over kid menus? At least one is — and she eloquently explains why. [TODAY]

* Plankton is on the menu at an acclaimed restaurant. And, no, we’re not talking about the Krusty Krab. [Daily Mail]

* Top secret. Chefs share tricks of the trade to those looking to up their culinary game. [Wall Street Journal]

* In and out. A new blog that reviews restaurants and restrooms. [SF Weekly]

* Does Charm City charm foodies? More and more every day! [Baltimore Magazine]

* Cook like Richard Blais. You can try, anyway, with his new book. If not, just book a table at The Spence. [Reuters]

* Mad scientists at work. ChefSteps, an experimental kitchen, opens in Seattle. [Detroit Free Press]

* Chili as a weapon. A restaurant worker foiled a robbery with a vat of hot chili. [Fox News]

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