Here's what's cooking around town today...
Michelin expands its guides to Hong Kong and Macau and offers listings of not only high-end restaurants but "recession-proof dining solutions". [National Post]
The inevitable charcuterie board - Steven Davey enjoys Union, but I'm gonna agree that I'm getting tired of the board o' cold cuts too. [NOW]
Sean Kelly Keenan gives Lou Dawg's four stars but still has gripes about various aspects of the restaurant. [Eye]
Why don't chicken wings have bones any more? Because breast meat is currently cheaper. [Toronto Star]
If you like Globe Bistro, then you might enjoy Earth. Now open in Rosedale. [Compendium Daily]
Feeding 9 billion people by 2050 - it's about more than just population control. [Wayne Roberts]
Thanks for the link to the chicken wing article. I always find economics of food pieces interesting though I notice that (in typical Star fashion) this article drops the ball when it comes to the critical math in the "Do the math" paragraph.
P.S. I'm cool with eating your share of the charcuterie.