Restaurant sales on the rise, the slow death of charcuterie, the legalities of supper clubs

Restaurant sales on the rise, the slow death of charcuterie, the legalities of supper clubs

The fad fades (Photo by Renee Suen) 

• Are charcuterie’s days numbered? A few Toronto chefs think so. Fad skepticism aside, the city’s favorite appetizer could be on the decline due to safety rules that make it difficult to produce. [Globe and Mail]

• Restaurant industry statistics are in for the month of January. Despite a never-ending stream of grim news, restaurant and bar sales actually went up in the first 31 days of 2009. We hope this signifies an end in sight. [Forextv]

• With the Toronto FC home opener coming up this weekend, Maple Leaf Sports and Entertainment has (finally) unveiled its picks for stadium grub. Meeting the criteria for convenience, fat content and beer compatibility, here are the six chosen snacks. [National Post]

• Secret supper clubs may not be so fraudulent after all. These clubs land in the restaurant industry’s grey area between official restaurant and private party, allowing them to be treated as private events. But who’s monitoring the food safety? [Toronto Star]

• To educate the city on the benefits of supporting local farmers, Slow Food Toronto hosted its second annual Farm-to-Home Fair. The event took place at the Gladstone Hotel, just steps away from a Price Chopper that was having a sale on Mexican produce. [Torontoist]