On Thousand Dollar Wine Mistakes and the Many Modern Roles of the Bartender

If restaurant servers sometimes make mistakes, some are bigger than others. Case in point: a server at a British restaurant opened and poured the wrong bottle of wine to a guest, confusing a 2001 Chateau Pichon Longueville Comtesse de Lalande ($335 USD) for a 2001 Château Le Pin Pomerol ($5,800 USD).

You know our collective obsession with celebrity has gone too far when someone can make cheese out of the bacteria of famous people and put it in a museum.

In honour of the Game of Thrones series finale, folks were sharing what they were eating for the final episode and Romper has the skinny.

Punch Magazine on the role of the modern bartender and how the job has changed in recent years.

“Where once bartenders were stationary, working one bar day in and day out, they are now peripatetic, flying from conference to distillery to pop-up. They are no longer anonymous grunts, unknown to all but their regulars, but are the subjects of near-constant press coverage.”

This week in food and history, Atlas Obscura shares the story of a 19th century table top coffee maker that doubled as a mini steam locomotive.

And speaking of coffee, this curious contraption suspends a cloud of cotton candy above a cup of joe, allowing the melting floss to sweeten your morning brew.

But before you down that third cup, consider reading this article highlighting recent research findings showing there is such a thing as drinking too much coffee.

After more than a century, Hershey’s has completed a chocolate bar redesign and unfortunately it involves emojis.

It turns out Coca-Cola’s generous funding for research comes with some pretty serious strings attached: CNBC reports.

The New Yorker’s Helen Rosner makes a solid case for all the slow motion shots used on Chef’s Table.

A debt of gratitude is owed to the folks across Canada who are working to improve the stuff they dare to call food in hospitals.

Eating via Instagram honours this week go to @tessatham and a solid lineup of fresh baked bread at Livia:


View this post on Instagram


A post shared by Tessa Tham (@tessatham) on

Celine Bossart examines branding and cultural appropriation in the spirits world.

“Things get especially complicated when business owners profit from the history or culture of communities to which they don’t belong. The dynamics change when brands are backed by people of privileged demographics, and their products feature the culture of marginalized people.”

I guess when the president of the USA is hosting McDonald’s dinner parties in the White House it would follow that the fast food chain would eventually turn into US embassies somewhere in the world.

In a headline plucked straight from the movies, a man dressed up as The Joker is causing some serious shi*t for restaurants around Toronto.

West Coast Food has developed a series of handy maps for a skytrain food and drink crawl around the city.

In the wake of #spritzgate, Eater looks at 25 other hot takes in the food world that sent the internet over the edge.

Scout talks all things BC wine with Michael Hiram and Scott Mitchell of AnnaLena.

Looking for work in the industry? Check out who’s hiring!

There are 0 comments

On the Weird Science of Supertasting and Cooking Professionally with ADHD

In her latest read of the food and drink headlines, Talia looks at the diet of social media managers and wonders at 'salad frosting'.

On Fake Orgasms in Restaurants and Sipping Cocktails With San Francisco’s Rats

In her latest read of the food and drink headlines, Talia learns of alligators being jerks and the things people put on ice cream.

On Truffle Fraud, Spray Cheese, and Bartenders Making Good Politicians

In her latest read of the food and drink headlines, Talia learns of amazing street foods and an insect that makes coffee.

On the Archaeology of Beer and the Slow Death of the Old School Diner

In her latest read of the food and drink headlines, Talia investigates honey in space and what it's like to eat the story of the slave trade.