Bobby Flay on Recession Dining

In a New York Times piece on belt-tightening among the well-off, Bobbly Flay talked about how "ostentatious fare may look less tempting":

Not to take anything away from chefs who specialize in edible paper, pea shoots and fennel pollen, but I think classic American dishes with substance are what people will grasp onto.


Comments are closed.

Creative Commons License

©2008-2010 Eat Me Daily