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The 9 Most Memorable Crimes That Went Down at Fast Food Restaurants

The 9 Most Memorable Crimes That Went Down at Fast Food Restaurants

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Note to all fast food employees: Be alert

Vytautas Kielaitis / Shutterstock

Perhaps it’s the crowds of customers or the seemingly plentiful walk-in refrigerators that make fast food restaurants such a common environment for criminal activity. Or perhaps the more likely draw is the cash register — or row of cash registers — that offers untold riches, if a would-be criminal could get it open. In any case, fast food restaurants share a rich history of crimes, both petty and severe.

We’ve rounded up a few of the most memorable fast food crime stories, from the Chili’s waiter whose DNA proved that he spit in a customer’s drink, confirming the possibility of one of our collective worst public dining fears, to the man who found himself in police custody over a nacho cheese dispute.

The 9 Most Memorable Crimes That Went Down at Fast Food Restaurants

Vytautas Kielaitis / Shutterstock

Perhaps it’s the crowds of customers or the seemingly plentiful walk-in refrigerators that make fast food restaurants such a common environment for criminal activity. In any case, fast food restaurants share a rich history of crimes, both petty and severe.

We’ve rounded up a few of the most memorable fast food crime stories, from the Chili’s waiter whose DNA proved that he spit in a customer’s drink, confirming the possibility of one of our collective worst public dining fears, to the man who found himself in police custody over a nacho cheese dispute.

Jamie Lynn Spears’ Pita Pit of Justice

DFree / Shutterstock

Britney Spears’ baby sister Jamie Lynn made headlines when, during a visit to Pita Pit in Hammond, Lousiana, she was forced to interrupt a fight in defense of her friend who was reportedly “clocked with a bottle.” Spears dragged her friend behind the sandwich counter to safety and then waved a serrated knife in the air, effectively breaking up the fight.

The Chili’s Spitter

Ken Wolter / Shutterstock

Although we would prefer not to imagine the number of times an irritated waiter has done a spit-take into an unknowing customer’s food, we have to face the facts when they’re presented.

Earlier this year, a customer who suspected his Chili’s waiter of spitting into his beverage was vindicated when DNA testing proved that the waiter’s spit was present. At the time of the incident, Chili’s managers denied that the employee was at fault, and he was able to keep his job until he left of his own volition months later. In February, the waiter pled guilty and was sentenced to a one-year conditional discharge.

The Del Taco Stabber

Ken Wolter / Shutterstock

A Del Taco cashier did not take kindly to a customer who attempted to point out a mistake in his order, and chose to respond by stabbing the customer in the stomach.

Cashier Gabriel Villalba was subsequently arrested on suspicion of assault with a deadly weapon.

The Drunkard Who Threw a Dog

A Texas resident who was banned from Starbucks for harassing the staff responded in what was perhaps the most ill-considered move we could imagine: by throwing a dog at the window.

Three months after management banned Larry McHale from the establishment, he returned in a rage, smashed a bottle on the ground in front of the store, and then picked up a four-pound Chihuahua and threw it at the glass front window. At the time of the arrest, police were unsure whether the dog actually belonged to McHale, and it was quickly passed off to a local animal rescue center. McHale, on the other hand, was arrested on charges of animal cruelty.

The Heavy-Handed Burglar

Shutterstock / Kues

Florida resident Troy Cowart put himself firmly in the hall of fame of poorly planned crimes when he attempted to rob two restaurants in a row by pretending his hand was a gun. At the first location, a Subway restaurant, an employee even watched as the would-be robber put his hand down his shirt to get his “weapon” in place.

The employee told Cowart that she knew it was his hand, and he then told her, “Yeah, but I have a knife.” Cowart left when the store’s manager threatened to call the police, only to be arrested at a restaurant across the street, where he was attempting to pull off the same ruse.

The Macaroni Salad Boys

Thinkstock / Warren Price Photography

This year, over Mother’s Day weekend, three young men undoubtedly embarrassed their parents and themselves when they were quickly identified as the burglars of Build-A-Burger Restaurant in Livingston County, New York — by the trail of macaroni salad they left behind.

Police who arrived on the scene the morning after the break-in discovered “cash register parts, surveillance system parts, rubber gloves, loose change, and a steady trail of macaroni salad” leading from the restaurant to the wooded trail behind the restaurant. According to the local sheriff’s office, “It was later discovered that the suspects stole a large bowl of macaroni salad, which they took turns eating along their escape route.”

The Man Who Drove Drunk to McDonald’s Twice in One Night

Vytautas Kielaitis / Shutterstock

A truly devoted fan of McDonald’s was arrested twice in one single night when he drunkenly drove to McDonald’s — twice. The first incident went down around 1 in the morning, when Zachary Boynton of Oneonta, New York, was in the drive-thru and drove directly into the car in front of him. At the time of his first arrest, Boynton was three times over the legal blood-alcohol limit.

Hours later, after he was rescued from jail and driven home by someone sober, Boynton was still craving McDonald’s. He got back in his car, headed straight for the giant yellow arches, and this time drove his car right into the building. Boynton was taken to the hospital and arrested a second time.

The Man Who Needed Nacho Cheese

Thinkstock / Stockbyte

A Martinsburg, West Virginia, resident was arrested after verbally abusing a 7-Eleven clerk who requested that he use less cheese on his order of nachos. The man reportedly responded by yelling that he “eats people” and was “the biggest killer in Martinsburg.”

The man then attempted to direct a “series of martial-arts style punches in the employee's direction,” according to a police report. Police later located the man in a church, where he tried to resist arrest and gave authorities a fake name. He was later charged with two counts of obstructing an officer and single counts of disturbance of religious worship and assault.

The Subway Sandwich Dieter–Turned–Robber

Settawat Udom / Shutterstock

An Alabama man who was apparently displeased with the lack of a trim waist as a result of the much-hyped Subway sandwich diet, popularized by Jared Fogle, took his revenge on the sandwich chain by burglarizing a series of stores. Zachary Rapheal Torrance, then 18, robbed four Subway restaurants in four days at gunpoint in an attempt at revenge.

“I don't know if he was kidding or not, but he said he had tried the Jared diet and it hadn't worked for him, so he wanted his money back," said police chief Chuck Hagler.

These Fast-Food Chains Are Now Secretly Charging You More

Over the past year, you've probably found it interesting to note how so many restaurants have pivoted to serve you in new ways. (Even Hooters is adapting.) But not so fast, says a new report: Some of your favorite restaurants have been charging you for a particular service that's been hitting your wallet in a covert way. Here are the fast-food spots that might have pulled a fast one on you recently.

Whether you despise or don't mind the concept of "the new normal," the truth is that it's made some of your most affordable eating choices more expensive—by a lot. Restaurant Business is reporting on an increasing phenomenon: A lot of quick-serve restaurants (that is, largely fast food joints) and delivery services have started charging you for convenience, even if you haven't noticed. "Limited-service chains have increased their prices by 6.5% over the past year, according to the most recent federal data," the site reports. They add that cost structures have given fast-food places an advantage over wider-service restaurants, since the historical relative low pricing of fast food allowed some buffer to beef up margins.

What's the impact? From the report: "A typical fast-food meal for a family of four using one of the major third-party delivery apps now costs roughly equivalent to a meal at a bar-and-grill chain, including tips in both cases." Steep, yes… but clearly worth it, in the eyes of many.

Besides delivery service fees, fast-food businesses are "realizing they can price for the simplicity of using their restaurants," because limited-service in the form of a drive-thru became a preferred method of food pickup in 2020, instead of what some of our culture spent years perceiving as a lazy choice. And, say some fast food business veterans, plenty of fast food items are such fan favorites that customers have been willing to fork over that spending just because the craving wins. As a former McDonald's franchise owner said: "If you like a Big Mac, you like a Big Mac."

It's reported brands like McDonald's, Chipotle, and Jersey Mike's have implemented or are currently eyeing price increases to cover expenses, with the minimum wage increase that's on the horizon as an added reason. Meanwhile, some insiders say, fast food companies have spent so much time in recent decades marketing $1 menu items and other "value" options, but COVID has caused a major shift in the landscape.

The need for drive-thru or contactless pickup has brought many higher-spending customers back to fast food for the first time in a generation, which is likely to keep restaurants vying for the "convenience" customer in a way that could eclipse the concept of fast food value.

All The Times Food Was Another Character On ‘The Sopranos’

Over its six-season run, The Sopranos showed us all aspects of Tony Soprano’s world (played by James Gandolfini), and along with all the crime, violence, strip clubs, track suits and family drama, there was the characters’ shared love of food. It was a big aspect to their pride as Italians, as it was key to bringing families together. It wasn’t just consumed, it was celebrated.

It didn’t hurt that one of Tony’s offices was in the back of a pork store, and his best friend, Artie (John Ventimiglia), was the chef and owner of the popular restaurant Vesuvio. At the height of the show’s popularity, they even had not one, but two cookbooks on the market. In The Sopranos, which is available to stream on HBO Now, food was so prominent that it essentially became a central character on its own, giving added personality to the strange and somewhat insular world of the North Jersey mafia.

“No F*ckin’ Ziti?”

It was made clear how important food was to its characters back in the pilot episode. As Tony tells his mother, Livia (Nancy Marchand) that he expects her to be at A.J.’s birthday party with her baked ziti, she calls the house later, crying, to cancel. A.J. responds to the news appropriately frustrated, as he’s now expected to celebrate his birthday with no ziti.

Related: All The ‘Sopranos’ Easter Eggs You May Have Missed

“What About My Bread?”

With federal indictments starting to weigh on Tony’s crew, he calls Christopher (Michael Imperioli) and tells him to pick up some pastries for the guys. Feeling particularly depressed and unappreciated by Tony of late, he’s further frustrated when he’s forced to wait in line at the bakery. To make matters worse, he then gets passed over for a hapless customer named Gino (Joseph R. Gannascoli, who’d later be recast as Vito), who’d just gone out to plug his parking meter. Feeling insulted, Christopher decides to flex some of his mob muscle, leaving Gino to wonder when he’ll get his Neapolitan loaves.

“Oh… Northern.”

Livia detested northern cooking, so much so that she doesn’t even try to hide it from Artie (John Ventimiglia), who had just brought her a nice dark ragu when visiting her in the hospital. Though it’s her next revelation, about Tony’s role in the fire that claimed his original restaurant, something he cared for “like my child,” that really sets him off.

“I Don’t Want No Scrubs.”

After Meadow (Jamie Lynn-Sigler) and Hunter (Michele DeCesare) get busted throwing a party in Livia’s temporarily vacant house, the two discuss their adult-like responsibilities over some TLC while trashing the kitchen making some French toast.

Paulie’s Taste For Italian Food.

Tony takes Paulie and Christopher to Italy for a business trip. As they all sit down to dinner, Paulie is dismayed (to say the least) with some of the courses being served. Completely throwing tact and formality out the window, he asks the waiter for simply “macaroni and gravy.” The two sitting across from him compare him unflatteringly to a German, who they claim were “classless pieces of sh*t.”

“You Know What They Cook With In Indian Restaurants? Ghee.”

Waking up one morning with food poisoning, Tony, as always, looks to find someone to blame. When Artie shows up with a menu for Meadow’s graduation, Tony chooses him — until it’s revealed that Tony had eaten at an Indian restaurant prior to his own. Quick to defend himself as a chef, he asserts that he inspects every piece of shellfish himself, before passing the blame to the Indian food. As the poisoning takes hold, Tony’s fever dreams kick in and force him to confront an unpleasant truth he’s been avoiding.

“Add A Little Butter.”

One of Ralphie’s rare moments of fatherly advice, he shows Jackie Jr. (Matt Cerbone) the way to cook pasta so that the gravy (or red sauce… heathen) gets absorbed by the macaroni instead of just coating it. He also gives Jackie Jr. a gun, which he, of course, hides in the breadmaker.

“These Are Mario Batale String Beans With Parmesan.”

There are countless moments with Carmela (Edie Falco) to choose from. As a doting wife and mother, she was defined by her homemaking, particularly in the show’s early seasons, and she’d prepared dozens of meals, if not more, over the years — though none seem more appropriate than her name-dropping the brand of string beans as she sets the table for a big Sunday dinner at the Soprano house.

“The Thing About Turkeys, They Got No Sense Of Direction.”

Thanksgiving, Italian-style, as described by Silvio and Paulie: major antipasto first, then meatball and escarole soup, followed by baked manicotti, then, finally, the turkey — from out the back of a truck, of course. The hardest part, though, is telling Ralph he’s no longer invited.

“Try And Mix It With The Relish.”

A routine collection goes horribly wrong, so Christopher, who skipped breakfast, and Paulie (Tony Sirico), who shot down the idea of stopping at Roy Rogers, find themselves wandering the woods of the Pine Barrens in south New Jersey. After the two of them circle around in desolation for hours, they take shelter in an abandoned van, only to relish the fact (pun intended) that there’s an old fast-food bag with a few stray condiment packets left inside. Desperate for any kind of sustenance, the two make the most of their late-night meal alone in the woods. None of this helps calm Christopher down later when he sees Paulie hoarding all the Tic Tacs.

“My Pizza Never Hurt Nobody!”

When A.J. (Robert Iler) and his friends, including a young Lady Gaga, break into their school before deciding to trash the pool, they leave their pizza behind. The cops trace it back to the pizzeria that made it, where the owner’s son reveals it’s a “custom job,” a double meatball, sausage, pepperoni, peppers, and onions pie. He’s hesitant about revealing the name of his customer, given the implications, though he does cooperate once the cops remind him he’s technically an accessory after the fact.

“Here. Take Your F*cking Dinner!”

After acting out at Tony’s yacht after returning from Morocco, Gloria (Annabella Sciorra) is eager to make it up to him with an apology meal, but she grows increasingly irate as his family commitments, namely a father-in-law with glaucoma, cause him to run three hours late. When it turns out that he has to leave and figure out a way to find Christopher and Paulie (who are lost down in Pine Barrens) she once again shows her temper and throws a London broil at his head.

Junior’s Chemotherapy Diet

“Everything I eat has to go through a straw,” laments Junior (Dominic Chianese) about the diet he’s forced to eat due to his stomach cancer. For a man who loved food, and had a such a keen sense of smell, it’s hard not to feel sorry for him in moments like this.

“The Secret To My Eggs? Sour Cream.”

Tony pays a visit to Ralph (Joe Pantoliano) to give him the news regarding the death of their racehorse, Pie-O-My, which he suspects he knows more about than he’s letting on. Finding him in good spirits after receiving some good news about his son, who’d badly injured himself playing with a friend, only intensifies this suspicion. In the middle of making breakfast, he shares the secret to his scrambled eggs, and why his son loved them. It’s an eerily calm moment that almost humanizes Ralph right before one of the show’s most memorable scenes of violence.

“Karen’s Ziti?”

This is the second time the signature dish shows up on the list but under much more somber circumstances. Bobby (Steven Schirripa), still mourning the loss of his wife, Karen, finds himself bombarded with casseroles from the mafia wives — Tony’s sister Janice (Aida Turturro) is even able to list who made what when digging through his freezer. The big moment, however, comes when she, after manipulating both Bobby and his kids for weeks, coerces Bobby into eating the last dish made by his wife before she died as a way to force him to deal with his grief and move on. Or rather, to permanently insert herself in his life. It also leads to a long and terribly awkward meal between the two.

“You, Uh… Gonna Eat That?”

Christopher had been indulging his sweet tooth ever since he’d gone sober, and was even the butt of a few jokes about it along the way. When he goes to Tony’s hotel room to give him some bad news that could mean the violent unraveling of the family, he can’t help but eye the half-eaten Toblerone on his coffee table.

“I Love You, Too, Johnny Cakes.”

Vito goes to Vermont to hide out after being outed as gay. There, he meets Jim (John Costelloe), a local diner cook. It’s over his johnny cakes and in-house sausages that the two fall in love, sharing lingering glances from across the diner’s counter, then later at a bar with the town’s volunteer fire department. Vito, going by the alias Vincent, even uses the pet name “Johnny Cakes” when referring to Jim, showing that the power of food isn’t limited to New Jersey.

“Best In The State, Far As I’m Concerned.”

It’s the last Soprano family meal we see them enjoy together. As Tony, Carmela, and AJ (Meadow is busy trying to parallel park outside) consult their menus, one thing unites them: a basket of onion rings. While theories abound to this day over the meaning of the show’s final scene, it’s good to remember that it was in these calm moments when he was surrounded by his family eating a meal that made Tony happiest. As AJ says when he paraphrases his father: “Focus on the good times.”

The Farrelly Brothers on Their 7 Most Memorable Scenes

Taking advantage of material that defies good taste and talent from the likes of Jim Carrey and Ben Stiller, directors Peter and Bobby Farrelly are responsible for some of the funniest and raunchiest moments in modern comedies. With Dumb & Dumber and There's Something About Mary, the brothers paved the way for the hard R-rated comedies we see today, and recently they reaffirmed their status in the genre with the much-anticipated Dumb and Dumber To sequel, now out on Blu-ray.

We caught up with the Farrellys recently to talk about their most memorable scenes and get some insight on how they pulled them off.

Dumb & Dumber (1994)

The Scene: Harry and Lloyd's Bet

When the Farrellys came on the scene in the '90s, popular comedies were tame (the highest-grossing comedy in 1993 was Mrs. Doubtfire). But once the brothers unleashed Lloyd Christmas (Jim Carrey) and Harry Dunne (Jeff Daniels), the hard-R comedy was here to stay. What Bobby remembers best are the jokes that made them laugh onset but didn't necessarily become the quotable lines we still spout off today. "One we thought was so funny during filming was when Lloyd tried to get Harry to gamble," Bobby says. In the scene Lloyd bets Harry $20 that he'll get him gambling by the end of the day. Harry agrees. Originally that's how the bit was to end, with Lloyd pulling a fast one on Harry. "On the day, Jim Carrey came to us and said, 'That means Lloyd is smarter than Harry.' So he added the line, 'I don't know how, but I'm gonna get you.' And we thought that was so funny."

The Scene: Tongue Stuck to the Pole

Peter can't forget shooting the scene in which Harry's tongue is stuck to the frozen pole. Partly because the scene came from Peter and Bobby's childhood in Rhode Island where their friend Billy Kennedy got his tongue stuck on the lamp pole by a lake and their dad had to come out and yank his tongue off it. "You could see dots of tongue still on the pole," Peter recalls. But mostly because the shot of Mary Swanson (Lauren Holly) skiing to the lodge to find Harry still stuck to the pole took so long to get. "Lauren was to ski to a stop and see Harry, but she would either stop too soon or ski past her mark&mdashshe wasn't a good skier. She finally hits it perfect and just then, way behind us we hear, 'CUT!' We look over and it was one of the makeup women, she just had a brain fart. We were like, 'What the hell are you doing?' But the shot turned out okay." You can see in the final scene, the Farrellys cut to a closeup of Holly right when she stops skiing.

Kingpin (1996)

The Scene: "Big Ern" (Bill Murray) Bowls Three Straight Strikes

Two years after shocking Hollywood with how successful their raunchy comedy could be, the Farrellys went a step further with another road-trip comedy, this time starring Woody Harrelson as washed-up bowling pro Roy Munson, who mentors an Amish bowling savant (Randy Quaid) in the hopes of making some cash. Bill Murray also stars as rival pro "Big Ern" McCracken. The brothers will never forget the day Murray bowled three straight strikes during filming of the climatic Munson-versus-McCraken bowling scene. "I remember we asked, 'Hey Bill, can you bowl or do you need lessons?' and he was like, 'Ah, give me the ball and let's see,'" Bobby says. "What we didn't know is he's like a 160-170 bowler without practice." They had one day at the National Bowling Center in Reno, Nevada, to shoot the scene where Munson and McCraken face off. "It's a thousand-seat stadium and we filled it with extras," Peter recalls. "I told them that McCracken has to bowl three strikes so it's going to take some time for Bill to do this. I'd told them I'd announce what strike we're shooting and they'd build the applause for each one." Murray walks up and the first ball he rolls is a strike. "We don't cut," Peter says. "The ball comes back and he rolls again. Strike. The place is going crazy. Then the third one is a strike and not only that but the last pin wobbles a little before it goes down. You've never heard a more realistic crowd scene in a movie. We had to hold people back from storming the court."

There's Something About Mary (1998)

The Scene: "Hair Gel"

If there's a single image the Farrellys will be remembered for, it will be that of Cameron Diaz smiling with the front of her hair teased high in the air thanks to a substance you can't buy at your local pharmacy. And the brothers know it. It's the first scene the two mentioned at the start of our separate conversations with them. But the scene in which Mary Jensen (Diaz) mistakes Ted Stroehmann's (Ben Stiller) ejaculation hanging from his ear for hair gel took a lot of persuading to pull off. First, the brothers say it took six months for Fox to finally greenlight the project because they insisted on shooting the scene. Then during shooting, Diaz got cold feet. "One of the hair-and-makeup girls was putting the gel in Cameron's hair and she was like, 'Hey guys, I don't know, this could totally backfire,'" Bobby says. "She was rightfully concerned," Peter adds. "If it doesn't work it ruins the movie and her career is in jeopardy because she's 'cum head' the rest of her life." Along with shooting different versions of the scene, which included one in which Diaz's hair didn't stand up and another in which Stiller doesn't even have anything hanging from his ear, the brothers made a deal with Diaz. "We said, 'Listen, Cameron, let us cut this together and then you can sit and watch it with an audience and if they groan we'll take it out of the movie,'" Bobby says. You can guess how the scene played at the test screenings.

Fever Pitch (2005)

The Scene: The Red Sox in the World Series

Perhaps the Farrelly brothers' most traditional romantic comedy, Fever Pitch found Peter and Bobby right in the middle of sports history when the beloved team of their main character went to the World Series for the first time in 86 years. In the film, Ben (Jimmy Fallon) is a huge Red Sox fan whose love for the team affects his relationship with Lindsey (Drew Barrymore). The lovable-loser Red Sox were the perfect team to use in 2004, having gone to the World Series last in 1918 and suffering a heartbreaking elimination from the playoffs by the hands of their rivals, the New York Yankees, the previous season. But as filming progressed, the brothers realized that they may be chronicling a historic sports moment. The film was to end with Ben and Lindsey finding love though the Sox would lose again, but after principal photography wrapped, the Sox came back and beat the Yankees in the American League Championship Series and then swept the St. Louis Cardinals in the World Series. "We had to change everything on the fly," Bobby says, as a second ending of a montage of the Red Sox feat was put in. But that wasn't enough. "Jimmy and Drew were at the deciding World Series game so we had to film that," he says. "The Red Sox were really generous&mdashI think they were afraid to change anything so instead of you thinking they would tell us to stop filming with them, they let us keep showing up." When the Red Sox celebrated winning the World Series on the field in St. Louis, Fallon and Barrymore were there celebrating with the players as cameras rolled.

Dumb and Dumber To (2014)

The Scene: Finding Hearing Aids

After years of rumors, the Farrellys finally gave their fans what they wanted and pulled the trigger on a sequel to their debut. While they brought back memorable bits from the original, there are plenty of new gags, and one that stands out for the two is when Harry and Lloyd are in search of hearing aids in an assisted living center and come across a horny elderly woman. The scene, in which the woman tells the guys to search under her robe to find her hearing aids, brought the attention of the MPAA ratings board. "There were a few parts in that scene the ratings board didn't like," Bobby says. "It's give and take," Peter adds about working with the ratings board, which he believes has been fair to them.

The Scene: Jim Carrey's Marathon Hot Dog Eating

Another thing that won't escape Peter is Carrey's unique way of eating hot dogs in a scene in which Lloyd and Harry discuss how to get Harry a much-needed kidney. In the scene, Carrey takes the dog out of the bun by his teeth and, with a few bites and sucks, eats the entire dog, then wipes the mustard from his face with the bun. "That's not in the script at all," Peter says. "We got on the set and he's just inhaling hot dogs in the greatest way possible, in a way nobody could write or think of." By the time shooting ended that evening, Peter says Carrey had scarfed down 28 hot dogs, but it came at a price. "He inhaled a big chunk of one and started coughing," Peter recalls. "He ended up being sick for a month after that. A lot of time we had to stop takes because he had such an infection in his lungs from eating the hot dog that way." No one can ever say Carrey hasn't suffered to get a laugh.

Winning the Food Fight: Victory in the Physical and Spiritual Battle for Good Food and a Healthy Lifestyle

Since I have known Steve Willis for about 15 years, I was hungry to hear his ideas on food therefore, I chomped on the idea to order this book and decided to absorb the minimal cost and purchase it. It was well worth the bite!

Having slowly digested the book "Winning the Food Fight", I'd like to spew my views for others to chew on. I'd love to say first I devoured the thoughts of the Foreword by Jamie Oliver. Jamie made me want to gobble this book up right away!

My most memorable morsel was that he grinded on fast food, as well as sit-down restaurants and their totally unhealthy craving to get the United States to fall in love with its fattening foods - unbelievable (yet truly believable once Steve let me taste his ideas). I could not believe what I had to stomach as I swallowed these tactics.

Steve did an awesome job munching on various topics related to the family (church family too): eating at the table together, giving God first place in everything - even cooking dinner, and Biblical basics of good health (being fit for our family to enjoy us during a long life).

Steve also ate away at the methods of our government in regards to interfering with everything from school lunches to corn farming. He has obviously consumed himself in researching this topic for quite a while. If he could devour some of the strategies that society has imposed upon the average American, I'm sure he would do so.

I did not quickly eat up this book, because each chapter relayed a message I wanted to chew and swallow slowly. I had to sit down and dine at the table of "thinking" for the information to sink into my belly (and brain). It was truly worth my dough! (All puns intended. )

Top critical review

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From the United States

Since I have known Steve Willis for about 15 years, I was hungry to hear his ideas on food therefore, I chomped on the idea to order this book and decided to absorb the minimal cost and purchase it. It was well worth the bite!

Having slowly digested the book "Winning the Food Fight", I'd like to spew my views for others to chew on. I'd love to say first I devoured the thoughts of the Foreword by Jamie Oliver. Jamie made me want to gobble this book up right away!

My most memorable morsel was that he grinded on fast food, as well as sit-down restaurants and their totally unhealthy craving to get the United States to fall in love with its fattening foods - unbelievable (yet truly believable once Steve let me taste his ideas). I could not believe what I had to stomach as I swallowed these tactics.

Steve did an awesome job munching on various topics related to the family (church family too): eating at the table together, giving God first place in everything - even cooking dinner, and Biblical basics of good health (being fit for our family to enjoy us during a long life).

Steve also ate away at the methods of our government in regards to interfering with everything from school lunches to corn farming. He has obviously consumed himself in researching this topic for quite a while. If he could devour some of the strategies that society has imposed upon the average American, I'm sure he would do so.

I did not quickly eat up this book, because each chapter relayed a message I wanted to chew and swallow slowly. I had to sit down and dine at the table of "thinking" for the information to sink into my belly (and brain). It was truly worth my dough! (All puns intended. )

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Last month, I read Winning The Food Fight by Pastor Steve Willis, and I am so thankful for its content.

I am an Emergency Room physician at a local hospital in Huntington, WV. Our hospital is touted for its excellent care in heart disease and strokes. The truth is that our hospital is the busiest in the state of WV. We excel in heart/stroke care because we see it EVERY DAY.

Steve's book has come at a very needed time. Churches and pastors often spend time condemning certain vices in the community, but largely ignore that of gluttony. Instead, some boast about the restaurant buffet lunch that follows a Sunday morning service. Rather than treating our body as a temple of God, we ignore it and abuse it by filling it with literal garbage.

In health care, I occasionally hear those who report, "I don't know what happened. My body fell apart when I hit 50." The truth is our bodies don't just fall apart. Instead, it happens over time. If we don't care for our bodies on a daily basis, we are only asking for an eventual collapse.

I have been personally encouraged to change my own habits of eating and physical activity. One would think that a physician would be the most attentive to his personal wellness, but this is not typically the case. We are often some of the worst offenders, as we fail to practice what we preach. I have been challenged to treat my body as the temple God has created it to be. I am excited to use each day to serve my Savior and I do not want to lessen my potential contributions to the Kingdom. Thank you Steve for your excellent book.

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Winning the Food Fight is a well argued and reasoned book on the importance of considering the kinds of food that we take into our bodies. Not only does this book enlighten the reader on the traps of hazardous food consumption, it also challenges the reader to get involved in winning the U.S.'s (and Christian) apathy toward food consumption.

One factor I found helpful is that Willis addresses many of the spiritual and theological issues revolving around the eating of food. The Bible never stipulates which foods (note: not food-like substances) Christians ought to eat, but, rather, it gives freedom in our food choices (Rom 14:6, 14 1 Tim 4:3-5). Nevertheless, the Bible does discuss such things as gluttony, hedonism, how we should treat our bodies, fasting, and the importance of avoiding things that alter our minds. Willis address all of these and more. In a consumer based culture, we often eat way too much, and as expressed by pastor Willis' friends from Zambia, every day is a feast. We do not eat simply to maintain our health and energy we eat solely for pleasure. I personally found the chapter on fasting both enlightening and much needed.

As noted by Willis throughout the book, God has given us naturally the necessary foods, via His good creation, in order live a healthy life. Yet, because of complacency, the need for instant gratification, and immediacy, we've gotten away from the good food that God has given us, and, instead, settled for food-like substances (e.g., soda, processed food). These food-like substances, along with the excessive intake of fats and sugars, change our body chemistry over time, altering our moods and abilities to function as we were intended. We also become dependent on them. Like Michael Pollan, Willis, in a nutshell, argues that we need to eat less, eat real food (not food-like substances), and eat mostly vegetables.

Pastor Steve Willis has written a much needed book on a topic that many Christians give far too little attention. After all, our bodies, along with all that God has created, belong under the Lordship of Christ. Not only should we take every thought captive unto the Lord, but the kinds of food that we eat, as well. I highly recommend this book.

The 5 most memorable Dallas-Fort Worth theater moments of 2020

Writing my reflections on the Dallas-Fort Worth theater scene of 2020 has been . interesting. Obviously, nothing went to plan this past year, and many of the performances we all had been looking forward to were postponed or outright canceled (though Hamilton is supposedly still coming to Fort Worth in 2022).

But as dispiriting as a lot of the year was, there were also examples of incredible innovation and admirable resilience. Not only did theaters find new ways to present their art, but they also found new ways to connect to their communities.

Some, like Dallas Theater Center and Rose Costumes, shifted to making masks for essential workers. Others, like Dallas Children's Theater, developed special programming with an interactive component so kids and parents could use this time to discuss important issues together.

Nearly all, with one glaring exception, prioritized the health and safety of their staff and patrons. Companies turned to live and pre-recorded streaming, solo shows, archival productions, Zoom scripts, and drive-in performances.

Theatre Three even pioneered a new way of editing actors together with its recorded production of The Immigrant, and the Festival of Independent Theatres moved its entire two weeks of programming online.

Stepping into an unprecedented situation was Carson McCain, the new artistic director for Second Thought Theater, who assumed the position soon after the pandemic began.

We also dealt with the sudden loss composer and actor Donald Fowler in May, and the closing of Tarrant Actors Regional Theatre in June. A memorial fund has been set up in Fowler's honor to help local artists create new work.

Earlier in the year, the Dallas-Fort Worth Theater Critics Forum (of which I am a member) met by Zoom and hashed out its top picks for the September-August season.

It was a list unlike any we've put together before, and the same goes for my year-end reflections below. A quick note: I did not review any productions this year, as I felt that a critical eye was not fair during this strange and unusual season. I also did not accept any free tickets for the productions I saw from March-onward.

In a year full of firsts, here's what stuck with me:

Come From Away, Dallas Summer Musicals
Like many, this was the last production I saw in a theater before the global pandemic was announced. The national tour of the Tony-winning musical opened at the Music Hall at Fair Park on March 10, I saw it on March 11, and shuttered on March 12. Originally it was scheduled to return in January 2021, but that, too, has been postponed indefinitely.

It feels fitting that my final live, indoor theatrical experience of 2020 was an uplifting tale about the small-town residents of Gander, Newfoundland, who welcomed thousands of rerouted crew and passengers following the 9/11 attacks. In this real-life event, out of fear and uncertainty came connection and hope, and I've often returned to this feeling throughout the year.

The True History of the Tragic Life & Triumphant Death of Julia Pastrana, the Ugliest Woman in the World, Amphibian Stage
When the Phib first staged this inspired-by-real-events play by Shaun Prendergast in 2003, it did so in total darkness. That was to let your brain imagine, rather than see, the side show attraction known as the Ape Woman.

The play about the Mexican-born Julia, who endured years of abuse and ridicule due to her genetic conditions, was reborn this past June as a radio play. There was something special and intimate about putting on headphones, pulling the curtains, and immersing myself in Julia's world, and it felt as close as possible to being in the room with the actors.

Everything Will Be Fine, Prism Movement Theater and Stage West
This was perhaps my most cathartic experience of the year. Prism Movement Theater is already known for original work that relies on the body instead of the voice, so it seemed a perfect match when Zoe Kerr wrote a script about unexpected loss that Jeffrey Colangelo and Kwame Lilly then choreographed in an open-air, drive-in setting. The show premiered at the Latino Cultural Center in June, then moved to Texas Wesleyan University in September, where I caught it.

After Kelsey Milbourn's character loses her fiancee (real-life partner Mitchell Stephens) to a mysterious virus, she re-learns how to live and is able to finally move forward alone. Milbourn gave a remarkable lead performance, channeling the frustration, anger, and fear we were all feeling into a tour de force of dance and movement, all accompanied by prescient music choices piped into our cars via the radio. It was stunning.

The Bippy Bobby Boo Show: Live Call-In Special, Danielle Georgiou Dance Group and Theatre Three
I loved this spooky, silly original work created by Georgiou and Justin Locklear last year, when it haunted the basement space of Theatre Three. The original plan was to bring it back this Halloween, and, well, ghosts just won't be denied.

The ensemble reformatted the piece into a classic call-in variety show, adding sequined masks and pre-taped skits, plus some creative puppetry. Viewers were encouraged to ring up the suave host, Bippy Bobby (Locklear), and tell him a joke, ask advice, or just simply chat. In a time of on-demand streaming, there was a true sense of occasion caused by pouring a cocktail and tuning in for the 10 pm curtain, not to mention interacting with other humans — even if they were ghosts.

Get Up, Stand Up! A Drive-In Celebration of Democracy, Kitchen Dog Theater
Full disclosure: My partner performed in the first of these four parking-lot concerts, and he was the main reason I attended. But I was so inspired by the protest and freedom songs I experienced, all staged with strict safety protocols for the individual performers (the audience remained in their cars throughout), that I immediately purchased a pass for the remaining three performances.

Performers sang everything from Nina Simone to Lady Gaga, Willie Nelson to U2, with several stirring original songs also in the mix. And the mood at each concert — especially the one on election night — was supportive, emotional, and hopeful. It was also great to see a wide range of participants, with local musicians joining theater stars and a different emcee each night.

One particular performance still gives me shivers: Jamall Houston sang his original composition "Underwater," about what it is like to be a Black man in America right now. Unbeknownst to the audience, a police officer on his nightly rounds had parked his car beside the lot to listen. When Houston finished, the officer flashed the car's lights and stuck his fist out the window in solidarity. The crowd went wild, and at least for a little while, things felt alright.

P.F. Chang's orange chicken had a refreshing, homemade taste

A single order from my local P.F. Chang's cost me $14.95, making it the most expensive orange chicken I tried for this taste test. But to be fair, that price gets you a more sophisticated version of this takeout classic.

Garnished with fresh orange slices delicately placed around the edges and finely minced scallions speckled throughout the center, this entée consisted of several thick pieces of meat doused in a vibrant sauce.

This order also came with a side of rice at no extra cost. Compared to the others, this option had the appearance of a complete meal rather than a snack or appetizer.

One of these is the Cronut. The other is food plagiarism. And you can’t stop it.

Left, Dominique Ansel Bakery's Cronut, a pastry that melds a croissant and a doughnut, debuted in 2013 and is available only at Ansel's SoHo bakery. Right, the Croissant Doughnut from Dunkin' Donuts was introduced a year later, and aims to capitalize on foodies' desire to try the real thing. (Left photo by Thomas Schauer right Matt McClain/The Washington Post)

To taste a Cronut — an actual, legit Cronut — you must be willing to brave the sea of humanity that amasses each morning outside Dominique Ansel Bakery in Manhattan.

You can also go to a Dunkin’ Donuts in pretty much any city and order something that’s kind of like Ansel’s iconic pastry, cut from croissant dough and then deep fried. Or, in Sacramento, you could have a Doissant. In San Francisco, you can scarf down a Cruffin, which is not a doughnut at all, but hey, close enough.

Given how fast food trends emerge and travel, it’s not surprising that there’s a Cronut, or Faux-nuts.

But the hottest food trend of the past five years may be copycatting.

And the examples go way beyond the Cronut.

Kimchi quesadillas and short-rib tacos were the brilliant pairings that launched Los Angeles’s Roy Choi and the Kogi food trucks — and then set off an echo-boom of Korean-taco knockoffs. New York’s Doughnut Plant claims to have cooked up square jelly doughnuts nearly a decade ago but now you can have one at Washington’s Astro Doughnuts. Do you drool over the over-the-top cakes with ganache drippings that Australian home baker Katherine Sabbath posts for her nearly 300,000 Instagram followers? Buzz Bakery can sell you an “homage,” and so can plenty of other shops from New York to California.

And for a doughy bun overstuffed with a slab of fatty pork belly and a schmear of hoisin, you can head to one of the restaurants in David Chang’s growing Momofuku empire, or any of the quintillion American ramen shops made in Momofuku’s image.

“Once upon a time, a chef produced something, and it slowly made its way around, by people eating there, by word-of-mouth, by traditional media,” says David Sax, author of “The Tastemakers,” which traces the evolution of food crazes. This is how it worked in the days of the Caesar salad and the baked Alaska.

But if cooking has always revolved around adapting and perfecting existing dishes, why does this feel different?

One word: speed. “It’s happening so quickly, it’s impossible to control,” says Sax.

Point a pastry-cream-covered finger at Instagram, which provides the blueprints for bakers in Ohio and Jakarta to start food-coloring perfectly good bagels the unholy hues of a Grateful Dead T-shirt. And don’t forget the foodies, eager and willing to gobble up the edible equivalent of a fake Fendi bag.

But unlike the purses of Canal Street, food copycats may even affirm the value of the real deals and turn an unknown chef who spawns a trend into a household name.

If no one copies your pork bun or your rainbow bagel, “if nobody cared enough to even imitate it,” says Sax, that means “it doesn’t resonate with anyone.”

Washington’s Takorean makes Korean tacos, including this one with caramelized tofu and spiced kale with lime crema. (Kate Patterson)
Little Sesame, a new Washington hummus shop, offers a bowl topped with beets, hazelnuts and herbs that’s similar to a dish served at Philadelphia’s Dizengoff. (Lavanya Ramanathan/The Washington Post)

James Beard Award-winning chef Mike Solomonov and his business partner, Steven Cook, have opened several popular Philadelphia eateries: Israeli restaurant Zahav a hummus place known as Dizengoff and a Korean-chicken-and-doughnuts joint called Federal Donuts. And his fans, he says, email him when they spot what look like plagiarists.

Dizengoff serves a hummus bowl with beets and hazelnuts, and in Washington, hummus restaurant Little Sesame serves a hummus bowl with beets and hazelnuts. Phoenix’s Welcome Chicken + Doughnuts looks a lot like Federal Donuts.

“It’s sometimes a little bit weird,” Solomonov confesses. “You’re, like, ‘Wow, they’re doing Korean fried chicken and doughnuts?’ Wouldn’t they want to do something different?”

But he’s learned to shrug it off. “We didn’t invent Korean fried chicken, and we didn’t invent cake doughnuts,” he says.

In fact, he’s convinced that somewhere in Israel, a chef is looking at his restaurants and yelling, “What the $*#)?”

“We all copy each other anyway,” he says. “Especially when you’re young and inexperienced — you do what you know is going to make people happy.”

Sometimes, however, the plagiarist isn’t a naive young chef. Burger King boldly hawks the Big King, which is exactly what it sounds like: an uncanny match, double patty for double patty, sesame-seed bun for sesame-seed bun, for McDonald’s Big Mac. Another burger chain, Red Robin, has begun serving a towering new sammy that unabashedly apes New York chef Keizo Shimamoto’s behemoth trend food, the Ramen Burger.

In March, frozen-yogurt chain 16 Handles unveiled MMMilk & Cereal, a cornflakes-flavored treat that chief executive Solomon Choi proudly declared “you won’t see anywhere else.”

But we have: At Milk Bar dessert shops, where Christina Tosi’s Cereal Milk soft-serve has been one of the most iconic sugar rushes of the past decade.

“MMMilk & Cereal” was hastily renamed “Cereal Bowl,” but it remained on 16 Handles’ taps.

Cereal Milk has been a staple soft-serve flavor at Christina Tosi’s Milk Bar for years. Last month, frozen-yogurt chain 16 Handles unveiled a flavor it called MMMilk & Cereal. (Katherine Frey/The Washington Post)

Chefs can protect the names of their unique creations – think Boardwalk Fries, the Cronut or Coca-Cola — says Michael F. Snyder, a Philadelphia lawyer experienced in food industry intellectual property law. It’s far harder, he says, to prove that someone’s dish is a knockoff, mostly because it’s a high bar to prove that yours is original.

What about a recipe? Forget it. In the eyes of the U.S. Copyright Office (and the courts), recipes are just lists of ingredients that can’t be copyrighted neither can a chef copyright a work derived from something that already existed. And what chef can argue that they’ve created not only a new dish, but also the cooking techniques that went into it?

Designs, like the ridges in a Ruffles potato chip, can be copyrighted if they’re unique, Snyder says, but once a chef cooks a dish on a television show or publishes a cookbook, a business secret becomes fair game.

Even so, Ansel published a version of his Cronut recipe for home cooks. “I don’t think worrying about imitators is a healthy way to create,” he says by email. “Protecting yourself and your intellectual property is something I’ve had to learn to do.” Ansel trademarked the Cronut name, but not for the reasons you might expect. He was prompted, he says, by “trademark trolls, who sweep in and trademark something they didn’t create and later prevent the creators from using the name.”

And he doesn’t think that plagiarism is just part of the business. “Quite the opposite, actually,” he says. “I think the nature of the business is for chefs to create and express their own styles.”

For eons, dining has evolved as ideas are built upon ideas. A new dish tweaking some stale old dish emerges. Chefs also pass on techniques to their underlings.

“Plenty of people know how to make our hummus,” Solomonov says of his former chefs. “There are no secrets.” A restaurant’s real intellectual property, he argues, are the intangibles: service, consistency, mood and ambience. “It isn’t the recipes at all.”

Philadelphia chef Mike Solomonov says that fans write him when they see knockoffs of his dishes around the country. (Mike Persico)
Chef Keizo Shimamoto created the Ramen Burger, modeled after Japanese street food and the fare at In-N-Out Burger. Now, chain Red Robin offers a version. (Aaron Davidson/Getty Images for Food Network SoBe Wine & Food Festival)

Perhaps this is why chefs rarely call one another out publicly for food plagiarism but do frequently accuse each other of stealing a concept, a name or a restaurant’s look. Often, they do it in a good old-fashioned legal filing, says Snyder.

In one of the most memorable cases, the U.S. Supreme Court weighed in on whether one Texas fast-food chain, Two Pesos, had mimicked the appearance of another, Taco Cabana. It awarded millions to Taco Cabana.

In New York, the Kati Roll Company sued in 2014 when a competitor opened with a similar name and common colors in its logos and interior design, not to mention dishes that smacked of food plagiarism.

The rival’s response? If the food was similar, wasn’t it because both restaurants served traditional Indian food, which is thousands of years old?

The other restaurant eventually changed its name, but it had a point.

Who can lay claim to dishes that seem to have appeared out of nowhere and spread like wildfire? Who knows who fried the first batch of crispy Brussels sprouts, or who first eyed a flavorless iceberg-lettuce salad and decided to use kale instead?

It’s an “industry where no idea is truly original,” says Sax, although these days, chefs do “take credit for stuff. They Instagram it, and they hashtag it. That’s the currency by which they’re building their brand.”

David Chang, he says, didn’t create ramen. “Dominque Ansel did not invent doughnuts or croissants, or even some cream-stuffed proofed dough pastry.”

Of their copycats, Sax says, “while it may seem like intellectual thievery and rip-offs, fundamentally, this is how the culture of food moves forward.”

“If a chef puts something on their menu that they weren’t the first to do, that’s not a crime. That’s cuisine.”

11 Things You Didn't Know About Chris Santos

You've seen them judge the competition, battle for the title of All-Stars champion and compete in a friendly game with colleagues on After Hours, but there's a lot you don't know about the judges of Chopped. Here's your chance to get to know the nine people behind the Chopping Block.

Chris Santos is the chef behind the communal-concept restaurants Beauty & Essex and The Stanton Social, both on the Lower East Side in New York City. He previously served as the executive chef of the famed Time Cafe and the award-winning Latin restaurant Suba. Chris has also worked as a food stylist and consultant on Anthony Bourdain's No Reservations and the movie Hitch. When he's not judging on Chopped or cooking in his restaurants, you'll find Chris hunting down the city's best new burger, which is his guilty pleasure!

What's your Achilles' heel ingredient, one that you hate to work with or encounter in someone else's dish?

Chris Santos: I'd say shellfish. I'm allergic, so I rarely touch the stuff, so having to deal with live crabs or something like that would be challenging.

What dish or ingredient will we never catch you eating?

CS: Besides shellfish, bananas. I really dislike them.

What was your most memorable meal? What, where, who? Details, please.

CS: This is a cop-out, but I really can't name one specifically. I can tell you walking the streets of Paris and/or Barcelona or anywhere in Italy and just eating wherever I found myself drawn to has always been the most memorable food experiences.

CS: Burgers. Always on the hunt for the city's best new burger. And whenever I travel, I always have to seek out the best burger joints in town.

Is there one dish that you always order out and never make at home?

CS: Cassoulet. I wish I could make it at home but rarely have the time. And it's such a good reason to go out for dinner in cold-weather months.

CS: Simple as it sounds, a Microplane — so good for so many reasons. I like to "grate" red onions over it when making guacamole, which creates a juice to swirl in as opposed to chunks of onion that can dominate certain bites.

If you weren't in food, what career would you have liked to have tried?

CS: Boxing, as a fighter first, then a trainer, which could still happen one day, I suppose. Obsessed with the sport.

CS: That's hard because nothing beats NYC. But I love going on a scavenger hunt in L.A. for out-of-the-way authentic Mexican or old-school burger counters.

CS: Smartfood popcorn. I love that stuff. Or if I am in a sweet mood, Tate's chocolate chip cookies.

CS: Chilaquiles, a traditional Mexican dish that is my favorite thing in the world.

Ketchup or mustard? Mixed together equal parts with mayo.

Burger or hot dog? Burger wins over almost anything.

Cream cheese or butter? Butter! Cream cheese is yummy, too, though. But you can do so much more with butter.

Soda or water? Water. Except when eating pizza. Then Diet Cherry Coke.

Recipe for nostalgia: Favorite dishes from bygone Bay Area restaurants

1 of 8 circa 1955: Two women sample the bird's nest soup and other delicacies on offer at Johnny Kan's famous Chinese restaurant in Chinatown, San Francisco. (Photo by Orlando /Three Lions/Getty Images) Orlando/Getty Images Show More Show Less

2 of 8 Michael Wild of Bay Wolf in Oakland holds a plate of duck liver flan at his restaurant in 1987. At left is Mark McLeod Liz Hafalia/San Francisco Chronicle Show More Show Less

3 of 8 The Blue Fox owner John Fassio with executive chef Patrizio Sacchetto at the restaurant in 1988. Dean Fitzmaurice/San Francisco Chronicle Show More Show Less

4 of 8 Jeremiah Tower, chef at Stars, in 1986. Frederic Larson/The Chronicle Show More Show Less

5 of 8 Range bar manager Brooke Arthur created the Kokomo cocktail at the restaurant. Liz Hafalia/The Chronicle Show More Show Less

6 of 8 China Moon, Barbara Tropp's popular S.F. bistro. Chris Stewart/The Chronicle 1986 Show More Show Less

7 of 8 Elizabeth Falkner in the kitchen at Citizen Cake in S.F. MICHAEL MACOR Show More Show Less

8 of 8 Loretta Keller, executive chef at Coco500 in S.F. Mike Kepka/San Francisco Chronicle Show More Show Less

Discussing the meals one has enjoyed at a favorite restaurant is practically a sport here in the Bay Area.

Shift the conversation to a beloved restaurant that&rsquos no longer around, and the reminiscing can approach Olympic levels of dreamy nostalgia. It seems the only thing the Bay Area loves more than restaurants is bygone restaurants.

I don&rsquot consider myself an overly sentimental person, but I, too, can get misty thinking back on certain restaurants &mdash not surprising given my choice of career.

Almost 15 years ago, I moved to San Francisco to go to culinary school and immerse myself in the Bay Area&rsquos food culture. One of my favorite parts of my education was dining out at San Francisco restaurants.

Some of the restaurants I visited during my first few years here have faded from memory, but there is one that continues to shine bright: Coco500. It was elegant but not pretentious, and chef-owner Loretta Keller&rsquos take on seasonal California cooking was eye-opening to a young culinary student like myself.

While I couldn&rsquot afford to eat there regularly, over the years Coco500 continued to hold a special place in my heart, so when Keller announced in 2014 that she would be closing the South of Market restaurant, my husband and I returned for one last dinner. Our order for the evening was a parade of greatest hits: truffled mushroom flatbread, the mole-spiked shredded beef tacos, and my favorite dish, the batter-fried green beans.

Watch the video: Το Αγνάντι. Ταβέρνα, Εστιατόριο, Θυμάρι, Φαγητό, Θέα, Ποτά, Εκλεκτά Πιάτα (February 2023).