5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
The National Restaurant Association recently announced that one in three chefs the organization surveyed named gardens as the next big restaurant trend. (Sorry, bacon - your time might be up.) If that’s the case, Rob Weland is plowing ahead of the curve.
The executive chef of Poste Moderne Brasserie in Washington D.C. grows approximately 20 percent of what the restaurant uses in the onsite courtyard garden, as well as composts about 40,000 pounds of food a year.
Let’s just say, you won’t find any semi-homemade cooking under Weland’s watch - and he paid a call to 5@5 to encourage you to do the same.
Five Favorite Things to Make from Scratch: Rob Weland
Experts refer to Detroit, Michigan, as a "food desert" - half of the city's population struggles to find ready access to fresh food and supermarkets.
People like Hantz Farms President Mike Score, who is trying to create the world's largest urban farm, and Fair Food Network's Oran Hesterman are working to fix that.
Poppy Harlow of CNNMoney has the FULL STORY.
Every so often, we're highlighting a local or regional blogger we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.
Who: Rachel Rappaport, of Coconut & Lime
Where: Baltimore, Maryland
I'm a pretty easygoing customer. Servers are overworked, someone in the kitchen doesn't show up for work, the AC is on the fritz - a whole mess of problems are potentially on the menu, and I'll let it roll right off my back. I'm out to have a good time, and we're all only human, right?
And then every once in a while, I sit down at a restaurant that just doesn't seem to give a darn. It looks like a nice place going in, but the service is indifferent, the food is awful (not to mention overpriced), they're out of the one thing you wanted, the table wobbles, there's a draft - and you get the sense that no one's trying to do anything about it.
In the case of this dreadful brasserie, I'm voting with my wallet and just vow to never return (I'm not a Yelp-er, but if I were, I'd consider airing my grievances online). Let us know in the comments below what you'd do in such a circumstance, and answer us this:
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