Restaurant sales on the rise, the slow death of charcuterie, the legalities of supper clubs
• 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]
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/restaurant-sales-on-the-rise-the-slow-death-of-charcuterie-the-legalities-of-supper-clubs/&title=Restaurant sales on the rise, the slow death of charcuterie, the legalities of supper clubs&picture=https://torontolife.com/wp-content/uploads/2009/04/porkplatter1.jpg&description=[caption id="attachment_4893" align="alignleft" width="260" caption="The fad fades (Photo by Renee Suen)"][/caption]
• 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]){kind=link}
I’ve done charcuterie at restaurants before and apparently after it was a fad, and will continue to do so. I hope the fact that bored rich people (foodies) have made something a fad doesn’t diminish what it is.
What’s next? Will soup be a fad that will rise and fall.
Charcuterie should be a fundamental part of a chef’s repertoire. Examples of it can be found in any style of cooking.
Toronto chefs over exposed it, rode high on it, and with the help of foodies made it seem like a trend.
Respect to Cava, I think they did it out of love like all cooking should be done.