Cheers to the weekend! Now’s the time to settle into a laid-back rhythm and catch up on all the best food stories on the web. For your perusal, here’s a thoughtfully-curated selection of stories that we loved reading this week.
- A number of bars across the country have begun serving petite-sized cocktails. Could mini cocktails be the next big thing? [Liquor.com]
- Following in the footsteps of Danny Meyer’s Union Square Hospitality Group, seafood chain Joe’s Crab Shack has decided to do away with tipping at select locations. It’s the first nationwide restaurant chain test out a no-tipping policy. [The New York Times]
- Guy Fieri has a new wine label, but he had to jump through hoops with his neighbors in Sonoma to get it. Read more about Guy’s new line of wines, as well as some things you might not know about the man behind Donkey Sauce. [GQ]
- Chesapeake oysters, sorghum, pawpaw fruit: these ingredients may not sound familiar, but they’re all hallmarks of mid-Atlantic cuisine, a regionally-focused style of food that’s having a moment in the spotlight. [Wall Street Journal]
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The vehicle in question had evidence of goose feathers stuck in the grill, license plate and bumper.
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