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

Farmer's Table Is Surprisingly Excellent — and Disappointing

The La Mesa restaurant boasts farm-to-table recipes but the only person who is passionate is the chef

San Diego's Best Restaurants 2017

The top tacos, chicken wings, seafood, burgers, kid-friendly eateries, breweries, and more

San Diego Happy Half Hour Podcast: Episode 47

A refreshed rooftop bar opens in the East Village, and UC San Diego “cheese professor” Rachel Dutton schools us on fromage
Edit ModuleShow Tags
Edit ModuleShow Tags

Most Popular

  1. Jason Mraz Is Growing Coffee on a Farm in Oceanside
    We spoke to the musician about all the whys — why food, why farming, why Oceanside, why coffee?
  2. The Best of North County 2017
    We scouted the greatest, buzzworthiest things to do, see, sip, and taste north of the 56
  3. A Beer-Lover’s Special (and Very Limited) Beer Alternative
    Cidre Brut, a Génépi-infused cider created by the US Grant Hotel, is a one-of-a-kind taste experience
  4. 89 Things to Do With Your Kids in San Diego
    Camps, classes, and activities for San Diego’s youngest—and perhaps busiest—residents
  5. 10 Scenic Hikes Within an Hour of San Diego
    You’ve mastered all the trails in your area—now plan a Saturday to get outside for a hike and enjoy the views just a bit farther afield
  6. The Flower Fields Debuts a New Bloom
    This year the Carlsbad icon introduces a historic poinsettia display
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.

Not Your Grandma's Orthotics

New year, new – shoe? Staying on your feet for long hours at a time just got a whole lot more comfortable with Wiivv’s BASE custom insoles
Edit ModuleShow Tags
Edit Module
Edit Module

Connect With Us:

Edit ModuleShow Tags

Sponsored

9 Reasons You Need a Better Barber

Get the look and service you deserve at this East Village salon

Enter a Drawing You Could Actually Win

There are more than 1,700 prizes in the Dream House Raffle
Edit ModuleShow Tags
Edit Module Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags