Posted by Greg Clow in news and media, on the web on May 25, 2007 at 9:09 pm
In this week’s edition of Gremolata...
- Malcom Jolley interviews Curtis Stone, a TV chef who is actually both good looking and talented.
- Malcom also raves about Henry of Pelham's 2006 Cabernet Sauvignon Rosé.
- And look, it's Malcom once again, with a list of three things that he wishes restaurant servers wouldn't do.
- On the main page of this week's issue, it's reported that the much-loved Salt Spring Island goat cheese from out on the west coast is finally officially available in Toronto, thanks to All The Best Fine Foods.
> Please don’t clear my plate before my companions
I disagree with Malcom on that one. I'm a fast eater and usually finish ahead of any eating companions. It feels awkward and crowded for me to have a finished plate sitting there for so long.
I tend to agree with you on that. I don't like looking at dirty plates for too long myself. Although I also don't like when the server is there to take my plate as soon as I've put the last bite of food in my mouth.
Sheryl and I were actually talking about this the other day, and we determined that if the three things Malcom mentioned are the worst things he's experienced in regards to bad service in restaurants, then he's had it pretty easy. :)
Thirded. As someone who is predominantly vegetarian, I particularly don't like looking at a plate full of bones or gristle. I don't have a problem with the person across from me eating ribs or a cornish hen, but once they're done, the remains need to get gone - fast.