Mushroom Tart

What to eat when you’re traveling west, encounter delays, and roll into your hotel in the Pacific time zone when it’s close to midnight Eastern time?  You can eat a steak or anything substantial, of course . . . unless you want to toss and turn when you hit the hay immediately after dinner.  But, at the same time, you know you’ve got to eat something, or you’ll never get acclimated to the time change.

So, what to do?  Ladies and gentlemen, I give you the mushroom tart courtesy of the Fairmont Vancouver.  This delectable concoction is reasonably substantial, in that earthy, mushroomy way, but at the same time it’s not going to sit inert in your stomach like a cannonball, either.  Light and flavorful, crunchy and dark, with multiple mushroom varieties giving their all, this dish is perfect.  And those brownish specks next to the tart aren’t pepper, or coffee grounds — they crushed pumpernickel crumbs, and they’re an excellent complement to the ‘shrooms.

Wash it all down with a good cab, and you’ve got the ideal transitional east-to-west travel meal.

Overly Mapled

I’m on the road today, heading to meetings in the Great White North.  Even if I didn’t know I was in Canada, though, I’d still be able to make a pretty good educated guess about my location based on this shelf in the airport convenience store.

Notice a theme here?  It’s all things maple — but does anybody really want maple-flavored caramels?

Signature School

Recently I ate at one of those sports-themed pubs that has a lot of sports memorabilia and autographs on the walls.  As I reviewed the wall hangings, I noticed that all of the signatures of the sports stars were utterly illegible from a penmanship standpoint — yet always in a very cool, larger-than-life way.

Like the signature above, which I think is that of Jerome Bettis.  I think that’s right, not because I can read his handwriting, but because his nickname was “The Bus” and that seems to be part of the autograph.

I’m guessing that, if you’re going to be autographing a lot of things, you want to come up with something unique to foil the forgers.  I wonder, though:  what was Jerome Bettis’ signature like when he was in high school?  Did it look at all like this?  And when he became famous, did he go to some kind of signature school to come up with this masterpiece?

Restaurant Closing Time

Sometimes, notwithstanding our wishes and hopes, we just can’t change or escape the basic laws of economics.  California restaurants are learning this lesson — one that so many other businesses have learned in so many other settings for so many years.

A number of California communities, including San Francisco, have decided that they should legislate substantial increases to the minimum wage, so that the minimum wage will reach $15 — a number that was picked not through the guidance of the invisible hand of supply and demand, but because it sounds goods when politicians promise it.  Basic laws of economics will tell you that if you increase the costs for a business, the business has only a few options:  either absorb the increase by cutting costs in other areas (or accepting lower profits), or increase their prices to make up for the extra costs, or recognize that you just can’t make the economics of the business work and close your doors.  In California, a number of restaurants have decided that the latter route is the only viable option.

o-restaurant-worker-facebookIn the Bay Area, at least 60 restaurants have closed since September, and as a result a number of line cooks, car valets, dishwashers, table bussers, and waiters — the people who were supposed to be helped by the $15 minimum wage initiatives, incidentally — have lost their jobs.  These results in the San Francisco area, where wages for starting workers are higher than in less affluent parts of the state, are leaving some Californians who aren’t living in economic dreamland wondering what the effects will be when a statewide minimum wage takes effect and inland areas, which already have higher unemployment numbers and where starting pay is correspondingly lower, are affected.

This restaurant closing effect shouldn’t be a surprise.  Many restaurants run on very thin margins as it is, trying to find that magic balance between quality food and reasonable prices and cool ambiance that diners are looking for.  They don’t have big profit margins that can simply absorb higher wages.  If minimum-wage legislation substantially increases their costs, most restaurants just don’t have the option of jacking up their prices because they know they are going to lose their more cost-sensitive patrons.  And there really aren’t many other areas in which restaurants can make up for increased labor costs.  Tinker with the quality of the food, or the ingredients, or the portion size, and you’ll likely end up losing your more discriminating patrons — and many restauranteurs who are passionate about food probably wouldn’t want to change how they prepare dishes, anyway.  So the logical option, unfortunately, is closing.

In short, the five-star joints, where there is less price sensitivity and where the wages may already be higher, will survive, but many of the more basic restaurants will struggle and close.  The cause-and-effect relationship is so predictable that a recent academic study found that every $1 hike in the minimum wage brings a 14 percent increase in the likelihood that a 3.5-star restaurant on Yelp! will close its doors.

The people who are advocating for large increases in the minimum wage no doubt are well-intentioned, but their efforts ultimately are misguided because you simply cannot ignore, or legislate away, the laws of economics.   How many times do we have to see this play before people start getting the plot?