GENTLE READERS,
Don't you just love the word miscellaneous? When
you say it, your tongue feels like it's dancing. To celebrate
this wonderful mouthful of a word, this week's column will
deal strictly with (all together now) miscellaneous items
all strung together with no apparent purpose. Everytime
you read the special word, please ingest a handful of M&Ms.
ITEM! Generic one-taste-fits-all cereal is for the very
same sad sacks who buy tube socks off the rack (how gauche!).
It's all about you at mycereal.com,
a cyber-sideline for the big boys at General Mills. By punching
in info about your nutritional desires and your taste traits,
you can create a special one-of-a-kind cereal just for you.
Miss Dish created a custom blend of high-fiber bran shreds,
dried whole blueberries, enriched bran flakes, enriched
oat clusters with iron and dried banana bits. You get to
name your new cereal, and this one is dubbed Fiberlicious.
Then, for about $10, you get seven servings of your special
cereal shipped to you in individually packaged bowls (or
pouches, if you request it). Now, this costs more than your
usual big box of corn flakes, but remember, this is special
cereal made just for you, not the miscellaneous neighborhood
folks. Oh, and they have some very unhealthy choices involving
cocoa puffs if fiber ain't your thing. Disclaimer: The cereal
mixmasters are just trying out the site with a limited number
of people. A friend emailed me a special access code, but
for now you can give them your email address and they'll
notify you when they're up and running for everyone.
ITEM! The Heathman's Philippe Boulot is staying
put. Sure, there were questions as to whether the star-studded
French chef would stay after the McCormick & Schmick
takeover, but Boulot's happiness seemed confirmed by a recent
unveiling of his new miscellaneous menu, which is très,
très Frenchie. Miss Dish got a few moments with
Doug Schmick, who revealed that wooing Boulot wasn't
too hard--they promised him he could keep on doing what
he wanted and they promised him a new kitchen. Schmick
also said one thing they asked the James Beard Award-nominated
chef to do is explain what the dishes are under their traditional
French names on the menu.
ITEM! The Green Onion will peel back its old layers
to reveal a swanky new club/ restaurant called XV
at the end of November. Lorenzo Daliana, formerly
of Higgins (and the belly-up Tropicove), will be the main
chef and promises to offer Caribbean cuisine and other miscellaneous
delights.
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