Edit ModuleShow Tags

Wait, So How Much Butter, Exactly?

Chefs respond to food critic Troy Johnson's query



Published:

Food critic Troy Johnson recently pointed out on his blog that the difference between your mediocre homemade sauce and that sublime Cabernet reduction at your favorite bistro is more than just the chef’s skill. It’s butter. And often cream. And he thinks we deserve to know just how much. “Uncle Sam makes a piss-poor dining companion,” says Johnson, who’s proposing local chefs do it voluntarily, as a “service to our expanding midsections.” You can probably guess how the chefs responded.

Should all restaurants list nutrition info?

Richard Blais

“I don’t believe [we] should list nutritional information ...  that makes a restaurant institutional. Order vegetables, put vegetable dishes on menus... That’s enough.”
—Richard Blais, chef-owner, Juniper & Ivy (opening in March)

 
Matt Gordon

“It’d be insane, because some things you just shouldn’t know! Rather than calorie counts, we should focus on good ingredients.”
—Matt Gordon, chef-owner, Urban Solace

 
Tracy Borkum

“Oftentimes these menus are changing daily due to seasonality, so from a logistical standpoint, it’s not really viable to provide this information.”
—Tracy Borkum, owner, Urban Kitchen Group

 
Trey Foshee

“If it’s a place I eat at for lunch every day, then yes, it would be helpful. If it’s my anniversary, then I don’t really want to know.”
—Trey Foshee, chef-partner, George’s at the Cove

 
Arturo Kassel

“Could not disagree more. I happen to be in Mexico, otherwise I’d track you down and [enact inappropriate violence] on you.”
—Arturo Kassel, CEO, Whisknladle Hospitality

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Related Stories

La Vida Vegan: Summer of 66

A seasonally minded menu with a Balboa Park backdrop

Eat This: Barrel-Smoked Octopus and Bone Marrow

The aromatics from the wood-fired grill are reason enough to visit chef Javier Plascencia’s Finca Altozano in Valle de Guadalupe

Now Open: Cafe Gratitude

Get your nom-nom-namaste on in Little Italy
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Most Popular

  1. Farm to Fable
    Deception, fraud, and honest mistakes in the farm-to-table movement
  2. Best of San Diego in Pictures
    A look at the stories behind 15 of our favorite images
  3. FIRST LOOK: Bracero
    The hottest thing in San Diego food right now is Mexico. And there is no chef more primed to show what Baja can do than Javier Plascencia. Take a first look at his new spot in San Diego, Bracero Cocina De Raiz.
  4. FIRST LOOK: Cafe Gratitude
    Healthy gourmet is the future. L.A.'s Cafe Gratitude has become one of the breakout stars of the movement. They open their first San Diego location in Little Italy this week. San Diego Mag unveils the first photos...
  5. San Diego Summer Guide 2015: From A to Z
    Here’s our guide to buying the right tickets, getting the good seats, eating the best tacos, drinking the best cocktails, and more
  6. Easy Road Trips: On the Road
    Make it home in time for sunset! These three destinations are a just a scenic day trip away from San Diego
Edit ModuleShow Tags

Promotions

Go Ahead... Ask McMillin!

At McMillin Realty, we are encouraging you to bring us your real estate questions. We will answer these questions….. for free.
Edit ModuleShow Tags
Edit Module
Edit Module

Connect With Us:

Edit ModuleShow Tags

Sponsored

Everything is Just Two Wheels Away

Get ready to GO by BIKE!

Go Ahead... Ask McMillin!

At McMillin Realty, we are encouraging you to bring us your real estate questions. We will answer these questions….. for free.
Edit ModuleShow Tags
Edit Module Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags