New York City has long been considered the nation’s epicenter for all things culinary –the city has the most three-star Michelin-starred restaurants in the country — closing in on Paris.
But lately, some cooks have begun to go elsewhere to make names for themselves.
“I began to ask myself the questions: ‘What is going on?” Back Forty’s Peter Hoffman says. “‘Where has everybody gone?’ ”
NPR Reports on the lack of cooks standing in NYC’s hot kitchens.
In today’s New York Times, William Grimes focuses on the popularity of chopped salad as the de facto lunch option in the Northeast.
He likens ordering a chopped salad to buying a car. “You start with a base price that includes a limited number of toppings, usually four or five. After that, each addition costs extra. How much depends on the ingredient. At Chop’t, tomatoes, black beans and chickpeas each cost 59 cents, feta cheese costs 99 cents, smoked bacon costs $1.49, and steak tops the list at $3.49.”
How did the concept become so popular? Some say it’s about having choice of ingredients, others about control.
Read the full story here.
paigepapers.com