Dale Rice has had a passion for food since his mother let him stand on a kitchen chair to stir the cake batter and then lick the bowl at the tender age of 5. Restaurant critic and wine writer for the Austin American-Statesman, he has been writing about the local food scene for the last 12 years. He lives in South Austin with 1,500 cookbooks and a 100-year-old wagon wheel for a pot rack.
A note on commenting
You can comment on entries, but they will not be posted until they are reviewed by the blogger.
RSS feed
If you use an RSS reader, here is the feed for this blog: .
What's on this page?
The entry titled "Multiple tomato hits."
Categories
Commenting is open from 8 a.m. to 5 p.m. M-F
More recent entries
August 2008
| S |
M |
T |
W |
T |
F |
S |
| |
|
|
|
|
1 |
2 |
| 3 |
4 |
5 |
6 |
7 |
8 |
9 |
| 10 |
11 |
12 |
13 |
14 |
15 |
16 |
| 17 |
18 |
19 |
20 |
21 |
22 |
23 |
| 24 |
25 |
26 |
27 |
28 |
29 |
30 |
| 31 |
|
|
|
|
|
|
| More archives... |
Statesman Blogs
Austin360 Blogs
Austin360 blogs
>
Dale's Table
>
Archives
>
2008 > June > 04 > Entry
By Dale Rice
| Wednesday, June 4, 2008, 02:24 PM
Texas French Bread is a perfect example of the multiple ways in which restaurants are affected by the problem of a potential salmonella contamination of tomatoes.
Today, the restaurant posted signs on its menu bulletin board notifying customers that fresh tomatoes were taken off the sandwiches and that no salsa or pasta salad, both made with fresh, raw tomatoes, were available.
That just shows how pervasive raw tomatoes are in today’s restaurant business.
Permalink
| Comments (0)
| Post your comment
Commenting is open from 8 a.m. to 5 p.m. M-F
Comments
Click here to report comment abuse.