tomatoes


The Cultivated Plate: Gramercy Tavern Chef Michael Anthony’s Sourcing Story

OpenTable is pleased to announce the launch of The Cultivated Plate, a new weekly feature on Dining Check about how and from where restaurants source their ingredients. From the practical to the political, chefs and restaurateurs will share the challenges and the opportunities in bringing food from farm to table. This week, chef Michael Anthony [...]

Trendspotting: Awful Offal; Fish Goes Green; Forkage Fees Make Author See Red; Restaurant Diners to See Fewer Tomatoes, and More

* It’s the awful side of offal as Rocky Mountain oysters show up on more menus. Blech. [The Atlantic] * Move over green eggs and ham: Fish is getting in on the action as well. [Chicago Tribune] * A restaurant asked Cake Bible author Rose Levy Beranbaum to fork over cash for a “forkage” fee [...]