Michelle Juergen 
Member since Dec 28, 2012


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Re: “Guy Fieri and the perils of middlebrow food

THANK YOU. I've been saying this for years. I always felt (and feel) elitist when I say I think places like Applebee's or Olive Garden are gross. Why should you pay the same price for something medicore-ly prepared with mediocre ingredients when the same dish can be found at another, (usually) mom-and-pop place, for the same price, but made well with fresh (or at least real) ingredients? I don't think it's too much to ask to have "lowbrow" or "middlebrow" foods prepared well (and by this I mean prepared in a manner that will make them taste delicious). I like nachos and onion rings just as much as I like salmon tartare and pate--if any of those things are prepared well. I think it comes down to owners and management who really care about food, and food prep and service. Your point in this graf really resonates with my POV: "It's as simple as making a margarita with real citrus juice and some type of orange liqueur instead of high-fructose corn syrup, citric acid, and neon-green dye." If Fieri's restaurant doesn't produce authentic and tasty dishes, what's the point?

2 of 2 people like this.
Posted by Michelle Juergen on December 28, 2012 at 5:04 PM
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