Article: “Turning your table into the chef’s table” (Jul.2006)

desserttable.jpg

excerpt:
“Table-side flourishes — think bananas Foster set aflame by a tuxedoed waiter — are en vogue again, but minus the fussiness. While some Chicago restaurants are breathing new life into classic dishes, others are applying the old-school European concept to a range of cuisines.

At the trendiest Mexican restaurants, and even some non-Mexican ones, guacamole mashed table-side has become something to boast about…”

source: “Turning your table into the chef’s table” by Janet Rausa Fuller (Chicago Sun-Times, Jul.31,2006)

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