jump to navigation

Two Epistles to Wannabe Top Chefs April 10, 2008

Posted by KG in top chef.
trackback

Dear Antonia,

In Fall 2003, at a fancy hotel restaurant in Toronto, I had a rich, earthy, delicious bowl of butternut squash soup garnished with a thin slice of black truffle and a housemade potato chip.  The soup was a $12 (granted, that’s $12 Canadian, circa 2003) first course and hit the spot during a chilly Ontario November.  The restaurant was far from remarkable overall, but was rated fairly well.  What I’m trying to say is this: you don’t think squash soup is upscale enough?  Really? 

Dear Spike,

Man up.  And please, ditch the hats.

 

Advertisements

Comments»

No comments yet — be the first.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: