What Are World-Famous Chefs Doing with Your Leftovers?
The Guardian: "Ever wondered what happens to your leftover bread or wine after you leave a restaurant? In an interview in this month's Restaurant Magazine, Anthony Demetre, chef and patron of Michelin-starred London restaurant Arbutus, says that uneaten bread goes to make crumbs and undrunk wine is used as a base for vinegar and sauces."
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5 Comments:
Didn't Anthony Bourdain cover these topics some number of years ago in "Kitchen Confidential" and a newpaper before that? I'm not sure this is news!
FoodieSearching at 3:46PM on 01/20/09
Don't forget croutons. That's where the leftover rolls went at one Italian restaurant I worked at.
ZenKimchi at 3:29AM on 01/21/09
I'm assuming they do not mean partially drunk glasses of wine, or partially nibbled and slobbered-upon rolls...but rather rolls that never made it out to the tables and half-consumed bottles of wine?!
juliebugsmama at 3:00PM on 01/21/09
@juliebugsmama.....one hopes.
chanterelle at 10:09PM on 01/21/09
Well, if they're going to bring another basket of rolls to my table at the same time as they ask if I want to see a dessert menu (yes), then at least they're being economical... =)
akk328 at 1:14PM on 01/23/09