I spent a few minutes wandering around Smart & Final for the first time. Based on my trip through the aisles, it appears that their business model is the food version of Home Depot's strategy---leverage both the home and business markets. Home Depot's initial strategy was dual-pronged: provide the types of materials and supplies that contractors need; use the cachet of contractors to attract the home improvers, who provide higher volume to in turn lower prices for both the contractors and home markets.
These huge bags of chocolate first caught my attention. I doubt that a huge home market exists for giant bags of fondue chocolate.
And how many home cooks even have room for containers this large?
Down the road, a visit to CVS presented this interesting combination of items.
Their array of bourbons is truly impressive. Who knew? I certainly didn't.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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