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Plain Old Toast Gets A Makeover

March 12, 2014: 12:00 AM EST
Toast as an entrée and appetizer is a food trend born in a coffee shop in San Francisco that spread rapidly throughout the city and across the U.S. It has caught on, for example, in Chattanooga, Tenn, according to food writer Anne Braly. The owner of local shop Niedlov’s Breadworks says restaurants in town buy his bread fresh daily and use it for appetizers and for meals like sourdough toast topped with pimento cheese, and toasted baguettes with beef tartare. A Minneapolis restaurant has a separate toast menu that features toppings like warmed camembert, grilled savoy cabbage and kale, salmon, mustard sauce and pickled cucumbers, and beef tartare.
by Anne Braly , "Side Orders: Toast becomes trendy", Times Free Press, March 12, 2014, © Chattanooga Publishing Company, Inc.
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