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Article: What's this food? / A skewer of grass-fed, free-roaming Wisconsin baby pig, hand-cut and rolled, then stuffed into fresh Minnesota harvested organic corn empanada pastry, topped with retro American mustard.#.(SIGNATURE)(Restaurant Review)
- Article from:
- Star Tribune (Minneapolis, MN)
- Article date:
- October 30, 2005
- Author:
CopyrightCOPYRIGHT 2005 Star Tribune Co. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Jon Tevlin; Bill Ward; Staff Writers
# corn dog
If you were a chef at a toodle-de-do restaurant writing a story about menu descriptions, you might say the recent menu prose seems to have been hand-cut from virgin fields of organic alphabets, spiced with locally produced adjectives, drizzled with imported exotic accents, and served in a coulis of Strunk-and-White-grade parenthetical expressions.
Call it the great restaurant prose escalation. Some restaurants now insist that customers know that the very lettuce appearing on their plate came from Jumpin' Jim's Organic Greens in Numbchucks, Wis.; that the tomatoes had been "hand-crushed" ...