Okay, back to blogging. Chase, our Dachshund, is slowly recovering, my long 15 hour work day is over, and there is a lot of cookin' in the 'Cuse to talk about.
First--did you see the ad for the new supermarket coming to Armory Square in downtown Syracuse? It appears in this week's New Times and it bills itself as a "new kind of grocery store with good old-fashioned standards". I really want to know what that means. They are going to be heavy on prepared foods, salad bar and the kinds of things that the young, busy professionals that are being lured downtown might desire. But C.L. Evers & Company Markets also plans to stock fresh meats, seafood and produce--I wonder who their sources are. When I hear "old-fashioned standards" in the same sentence as "grocery" I think--local and organic. I hope this is what they mean. They don't have a website yet but opening day is slotted for March 18th.
Other exciting food news is happening east of here in Clinton, New York. Hamilton College has contracted with Bon Appetit Management for their food service. This is way cool--but I'm jealous as all get out. Syracuse University needs to be next. Why is Bon Appetit so great? Just picture sustainable and organic food made from scratch in your college dining hall. 'Nuff said. These are the folks that issued an Eat Local Challenge last September whereby each of the institutions it services were to source its food for the day from local purveyors. Now I went to a college that served phenomenal food but when I first heard about Willamette University's organic dining hall I thought that was a school that would have my application in a minute. I later realized that they were being served by Bon Appetit. I have to say, as often as I hear SU students complain about the dining hall food, putting just one hall under Bon Appetit's care would be a boon for the university.
I have more to report--tasting notes, restaurant reviews, and the like--but I'm still missing my camera cord to download my many, many photos. So please bear with me--there's more to come.
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