Toronto’s clandestine supper clubs, celebrity chef survival rates, Susur Lee’s PR ploy
• The recent rat fiasco at Loblaws’ Dupont location raised awareness across the city about food safety issues. Here, CTV’s detailed (read: gross) look at what can go wrong when rodents invade. [CTV]
• Underground supper clubs are more common in Toronto than we would have guessed. Apparently, the lawless establishments aren’t just for the rebellious; tight patron regulations ensure that they’re for the discerning foodie, too. [BlogTO]
• Culinary skill is only part of what makes a celebrity chef. With so many variables contributing to success, The Guardian asks what kind of kitchen superstar will survive these shaky times. [The Guardian]
• Adam Platt’s review in New York (and a few others) made the future of Shang—Susur Lee’s new Manhattan restaurant—seem murky. But that’s not the whole story, as Lee’s publicist is setting out to prove. [Ottawa Citizen]
• Wordy menus are not always the result of culinary confusion. They could be a ploy to stimulate customer-server discourse. [Dana McCauley]
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/torontos-clandestine-supper-clubs-celebrity-chef-survival-rates-susur-lees-pr-ploy/&title=Toronto’s clandestine supper clubs, celebrity chef survival rates, Susur Lee’s PR ploy&picture=https://torontolife.com/wp-content/uploads/2009/02/rat.jpg&description=
[caption id="attachment_3487" align="alignleft" width="228" caption="Rats are back in the news (Photo by Socar Myles)"][/caption]
• The recent rat fiasco at Loblaws' Dupont location raised awareness across the city about food safety issues. Here, CTV’s detailed (read: gross) look at what can go wrong when rodents invade. [CTV]
• Underground supper clubs are more common in Toronto than we would have guessed. Apparently, the lawless establishments aren’t just for the rebellious; tight patron regulations ensure that they’re for the discerning foodie, too. [BlogTO]
• Culinary skill is only part of what makes a celebrity chef. With so many variables contributing to success, The Guardian asks what kind of kitchen superstar will survive these shaky times. [The Guardian]
• Adam Platt’s review in New York (and a few others) made the future of Shang—Susur Lee’s new Manhattan restaurant—seem murky. But that’s not the whole story, as Lee’s publicist is setting out to prove. [Ottawa Citizen]
• Wordy menus are not always the result of culinary confusion. They could be a ploy to stimulate customer-server discourse. [Dana McCauley]
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