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Monday, October 30, 2006
Waiter, There’s an Organic Fly in My Soup
The Atlanta Journal-Constitution
I’m bothered more and more by the use of catch phrases and terms on menus that feel like fashion trends than integrity of ingredients. Seems that every restaurant from Bacchanalia to El Toro touts the use of “farm-raised,” “organic,” “local” or my favorite, “artisanal.” There really is no mandate from any governing body that says a chef or restaurant can’t use these terms based on what he/she cooks and sells, whether they actually use them or not. Good ingredients cost money. Chefs use them for a reason. Shouldn’t there be some code of ethics when it comes to menu writing?
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