One of the best modern tavern-style eateries in town, The Sample Room is looking for a new chef. Michael Mackay is leaving, and ownership told me he is “moving in another direction.” I love that phrase. But MM has been the chef there since day one, which is what, about five or six years now?
Two ways to look at this, both of them true. First, it’s a great opportunity for someone who has never had their own kitchen before, and from a size and expectation standpoint, it’s a good first job for some talented kid, many of whom take on too big a kitchen the first time out of the gate. Second, it’s great for the restaurant to grow a bit and great for MM, a great guy and a good cook. If he sticks to cooking in this city, we can see what else he is capable of. I guess technically that is three things.
You know you’ve made a dent when you are an obscure subreference in a Boston Globe review of a new Chinese restaurant. This made my day.
The French Culinary Institute is auctioning off dates with chefs for its scholarship program. I love this idea—someone here should do it. Sliders on University Avenue with Alex Roberts???
The food writer’s role is changing. Check out this piece we found online, and pay attention to the writer on fish farming who is quoted in the article: "For a professional journalist in a world of cloudy and subjective perceptions,” he writes at one point, “finding truth has become almost impossible.” And I think that this is scarily true.
Additives to food aren’t just a problem for your family pet. They harm the consumer as well, and this NYT article about factories that produce diacetyl (used on microwave popcorn, for instance) and the employees that died there has kept me up at nights.