Once upon a time, in restaurants far and wide, food was food. There was Italian, Chinese, Mexican . . . but we pretty much always knew what we were getting when we ordered. Spaghetti, chow mein, a burrito. There was high-end cuisine -- but the genteel recipes were protected by professionally trained chefs, and presented to a compact core of gourmands with money to burn. While we peasants were eating pizza with processed ingredients, the privileged were supping on things we could only dream about,... More >>>
The Beet goes on: Marjorie Hoskins (left) and Karen Dawson, owners of Ruby Beet.