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Posts Tagged ‘restaurants

“You have to be insanely well prepared”*…

 

The service industry always has job openings. The rising number of chefs who are working on a freelance basis is becoming a great challenge for restaurant owners who are trying to keep their businesses going. Twenty-eight-year-old Dennis de Haan of De Haan restaurant, located in the Dutch city of Groningen, doesn’t have this problem. His restaurant seats sixteen, serves five courses, and features an open kitchen and wine bar. There’s just one hook: the whole place is run De Haan himself. Five days a week, de Haan is not only the chef, but also the server and the dishwasher. His business is thriving…

He’s the owner, cook, waiter, busboy, dishwasher, and sommelier– and he hasn’t gone crazy yet: “This Restaurant Only Has One Employee.”

Is it a trend?  In Copenhagen, another one-employee restaurant has started up: “Meet the Man Who Does Every Single Job at ‘Denmark’s Smallest Restaurant’.”

* Thomas Pamperin, the Danish solo operator

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As we sharpen our knives, we might recall that it was on this date in 2012 that the movie “The Hunger Games” premiered across the U.S.

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Written by LW

March 23, 2017 at 1:01 am

“The only time to eat diet food is while you’re waiting for the steak to cook”*…

 

 click here for larger interactive version

As your correspondent flies home from the land of lobster rolls, a consideration of the food preferences that set us, state by state, apart…

Every state in the U.S. has a unique flavor, from Chicken Cheesesteak to Chinese Chicken SaladFoursquare analyzed the data to pinpoint which food or drink is most disproportionately popular in each destination, and worked with Mapbox to create [this] dynamic map…

More at “America’s Most Popular Tastes.”

* Julia Child

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As we place our orders, we might recall that it was on this date in 1892 that the Lea & Perrins label was trademarked.  First sold in 1838 by John Wheeley Lea and William Henry Perrins, dispensing chemists from Broad Street, Worcester, “Worcestershire Sauce” remains a staple condiment.

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Written by LW

May 31, 2015 at 1:01 am

“The first time you see something that you have never seen before, you almost always know right away if you should eat it or run away from it”*…

 

 source

Readers have surely encountered the wax models of sushi, tempura, et al. that grace the entrances of Japanese restaurants, advertising the dishes available therein.  Here, the story of that faux food:

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A segment from the documentary Tokyo-Ga by Wim Wenders shows the meticulous process by which Japanese wax food samples are made. Molds are made from pieces of real food, and the wax forms produced from the molds are then worked and painted to closely resemble the original items. Another clip posted by YouTube user macdeetube shows a worker forming a wax sample piece of shrimp tempura and a head of cabbage from raw materials.

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Via Laughing Squid

* Scott Adams

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As we say arigatou, we might note that this is the prime night– Saturday night– of National Curry Week (established 17 years ago, in the UK, to celebrate 200 years of Indian restaurants there) and the first night of National Eating In/Out Week.  Dinner, anyone?

 

Written by LW

October 18, 2014 at 1:01 am

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