The Bull in Full

Dear Foster's

Some things I need to get off my chest:

1. Why do otherwise reasonable restaurants feel the need to put things into big styrofoam clamshells?  I just ordered a breakfast burrito to go -- really, all I'm looking for is some wax paper to wrap it in and maybe a paper bag with some napkins.  And furthermore, if you're putting it in a big styrofoam clamshell, it's pretty gratuitous to set it up in a nice little presentation with one half perched on the other, with slices of fruit and parsley.  Parsley!  In a styrofoam clamshell!  Look, if you're going for good presentation, ditch the clamshell. Or better yet, give it up.  It's a to go order, why do you think I want parsley with that?
2. And what is up with the pillowy eggs?  I've never had scrambled eggs outside of a burrito that are fluffed up like an super-puffed omelet, but with no omelet-like things in them.  Come to think of it, this is the like the third time in the past several months that I've gone somewhere to order a breakfast burrito, and had it come out all nicely presented in a styrofoam clamshell with pillowy  eggs inside.  Is one of the local culinary schools teaching people to do this?  If so, please stop.  Now.  It's weirding me out.
3. Was it absolutely necessary to put the single slice of zucchini bread in yet another small clamshell, wrapped in a piece of wax paper?  I never get things like this.  When I used to eat at Boston Market more, they would insist on putting the cornbread for a to go order in a separate paper bag.  Is this somehow supposed to improve the presentation?  Are you just trying to make it harder for me to carry everything out of your store?  Are you getting kickbacks from Dow corp for how much styrofoam you manage to move?  Ugh.

(See, I told you this was going to happen.)

Shameless plug: Txakoli Fest at Six Plates tomorrow

Six Plates, a ridiculously cool local restaurant and wine bar that just so happens to be owned by three friends of mine that I know through two completely separate channels (Matt Beason and I lived on the same street in Durham when I was 5), is have an event entitled the "Txakoli Fest" tomorrow.  Here's a little snippet on it (including how to pronounce Txakoli):

“TXAKOLI FEST” AT SIX PLATES ON JULY 19

(Durham, NC) – Six Plates Wine Bar announces Txakoli Fest, a special event taking place on Saturday, July 19. Doors open at noon.

The event will feature six types of txakoli (pronounced “chah-ko-lee”), which is produced in the Basque country of Spain. Why base a festival around this specific type of wine? “Txakoli is a great summer wine that people in the United States are just beginning to understand,” says Beason. “The festival is a way to enjoy a summer day and expose our customers to something new.” All of the wines will come from Chapel Hill-based De Maison Selections, the premiere importer of txakoli in the country.

Because white txakoli, in particular, has a clean, slightly effervescent taste that pairs well with oysters, head chef Ted Domville will offer six versions of oysters on the half-shell along with a variety of accoutrements.

Local musicians will provide live music throughout the day. Guests will also be able to purchase a mini “porron,” a traditional Spanish drinking instrument that several people can share. “It’s kind of like a more sophisticated version of a beer bong for wine lovers,” says Beason.

There will be some really good live music throughout the day, including (and here's the truly shameless part) yours truly as part of Mark Cool's backup set, the "Folk Stars."

Dude, what happened to your blog?

So this happens to be a question (paraphrased) I've been asked a few times recently.  I know there's been radio silence here, so I thought I might try to briefly explain.

First of all, in addition to working in an office which is currently rather severely understaffed, there's an item which will probably make a more regular appearance here if I do start blogging more often.  I've alluded obliquely in the past to my involvement in the effort to start a new cooperative grocery in Durham.  Now is probably as good a time as any to elaborate a little on that, and hopefully with a few more updates in the future.

Here's the basics: this venture is now officially incorporated as an agricultural products cooperative with the state, with the working name of Durham Central Market.  The steering committee, which I've been a part of since the beginning, has now transformed into an official board of directors.  And here's where my absence from the blog comes in -- I've somehow ended up as President of the board, which doesn't mean a whole lot other than just being a board member, except that I have a few more responsibilities to call board meetings and to a limited degree be the person that talks to the media and other folks with questions about it.  I've promised Monica Chen at the Herald-Sun that I'll give her the scoop (in exchange for her holding off snooping around earlier this year when we were still going through the motions of forming, and really weren't ready for a full load of publicity), but the general gist of the status right now is that we're busy putting together the business plan, working on the website (which is what I'll be doing immediately following finishing up this post), continuing to do preliminary location investigation, but most of all, gearing up for an ownership drive.  (If you know me personally, expect to be hit up for a share purchase sometime in the next few months.  On the other hand, if you want to just hang out, I'll be just about living at our booth at the Festival for the Eno in a few weeks.)

Unsustainably fed, non-local beef steaks to be available in Durham

Oh, goody:

Sizzlin: Big Steaks Management LLC is planning to open the first Durham location of Ruth's Chris Steak House this summer.    

The upscale steakhouse will be located at 7007 Fayetteville Road in the Renaissance Center at Southpoint, adjacent to the newly opened Hilton Garden Inn Hotel.

Ruth's Chris is known for its corn-fed and aged USDA Prime Midwestern beef, broiled to order at 1,800 degrees and served sizzling on a 500-degree plate. The restaurant has some of the most expensive steaks in the Triangle, charging more than $35 for a T-bone. (Herald-Sun: January 23, 2008)

Okay, aside from having the most irritating restaurant name ever (why is the possessive on "Ruth," or conversely, what is a "Chris Steak House," and why does Ruth have one?), this place has been driving me nuts for years.  If you've ever listened to NPR in the last decade for more than 10 minutes, you've probably heard their underwriter lines.  "Corn fed, midwestern beef" seems to be their selling point, and exactly what turns me off.