A Kobe beef dish from a five-course meal featuring Japanese Kobe beef at Nobu InterContinental Hong Kong, a high end Japanese restaurant in the southern Chinese city, is displayed on July 27, 2012. (AFP/AFP/Getty Images)
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On The Daily Circuit Monday, we're talking about the craft of restaurant reviewing.
Splendid Table host Lynne Rossetto Kasper and James Beard award-nominee Heartland chef-owner Lenny Russo will join us to examine the practice of reviewing restaurants. What is it like to be a restaurant under review and how do we navigate the new world of Yelp and other crowd-sourcing review practices? How can we keep restaurant reviews honest, accurate and ethical?
"The size of the guest-worker program is designed to adjust automatically in response to changing U.S. labor needs, growing in good years when the economy needs more foreign workers and shrinking when more Americans are out of work."
After we taped the Friday Roundtable, I asked the panelists what we should pick up at the farmer’s market this weekend. Stephanie Meyer recommends morels. Amy Thielen says to buy dandelion greens if you can find them. Dara Moskowitz Grumdahl’s a fan of rhubarb: Here’s what you can do with rhubarb. I like to cook…