Thursday, April 21, 2011

A lesson on Broccolini

Imagine the grandma who drinks a champagne split to her face while waiting for her teenage grandkids to meet her for lunch.

I'll tell you this much: She's never had broccolini before.

Ladies and Gentlemen, may I present:

The Broccolini
I like to describe it to my guests as the lovechild of broccoli and asparagus.

This lady ordered it, despite her grandson suggesting she get asparagus instead. I do my checkback, only to find her pushing it around on the plate.
"Do you like the broccolini?"

"Well...I didn't realized it would be so....long-stemmed."

"Oh. That's pretty much the main difference between broccoli and broccolini."

"It kinda looks like a weed."

"....May I get you something else instead?"

"I'll take the asparagus."

You're right, lady. I'm sure you'll love the asparagus....the vegetable that is almost 100% stem!

Broccolini is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. Although often misidentified as young broccoli, it is a cross between broccoli and kai-lan, Chinese broccoli. A natural hybrid of the cabbage family Brassica oleracea italica x alboglabra, it was developed by the Sakata Seed Company of Yokohama, Japan with the name Chinese kale or gai lan. Broccolini's flavor is sweet, with notes of both broccoli and asparagus. -Thank you Wikipedia

I'M broccoli. Nice to meet you.


  1. I don't understand how your restaurant has to pay for someone else's misjudgement of what they really wanted to eat. I'd be a terrible (or awesome!) manager telling customers to shove it.

  2. Next you are going to try and tell me that pepperoncinis aren't pepperonis. What is this world coming to?

  3. HAHA You just gave me an idea to write about Proscuitto being MEAT, not cheese!


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