Haute-Stoner Cuisine on the Rise; Ramsay Hates Fat Chefs

• Pot-smoking chefs have developed “haute stoner” cuisine, encompassing everything from the foie gras poutine at Montreal’s Au Pied du Cochon to Momofuku Milk Bar’s cereal-milk soft serve. [NYT]

• Gordon Ramsay thinks there’s “nothing worse” than a fat chef. [NYP]

• The Jane Ballroom has reopened, but the crowds haven’t returned. [NYO]

• Former Panera Bread CEO Ron Shaich has converted a St. Louis Panera into a “pay what you can” nonprofit café. [USA Today]

• Labor negotiations between Tavern on the Green owner Dean Poll and the restaurant’s union are set to resume tomorrow. [Diner’s Journal/NYT]

• Moonshine is newly popular with home and commercial distillers alike. [Time]

• Queens’ Brooklyn Grange farm is back on track after the city lifted a stop-work order on Tuesday. [WSJ]

• Catering company Great Performances is enjoying success with its macaroni-and-cheese tartlets. [WSJ]

• Floyd Mayweather Jr. brings a bottle of A1 with him everywhere. [NYP]