Mediavore

Poli Struts His Stuff; A Local 10-Pound Meatball Sub Makes ‘Outrageous Food’

• Ryan Poli, the executive chef at Perennial, will appear on the catwalk tonight for the annual Modern Man Party at the Underground. [312 Dining Diva]

• A 10-pound meatball sub from Bartolini’s in nearby Midlothian will appear on The Food Network’s Outrageous Food. [Sun-Times]

• Time to get mazel trashed? If you’re wanting to booze it up this Hanukkah while still keeping kosher, vodka company L’Chaim also makes kosher rum, tequila, and wine. [NYDN]

• It’s not Per Se, per se, but… Thomas Keller’s $835, 11-course Hong Kong dinners, which sold out six months ago, are happening this week. [SceneAsia/WSJ]

• The recession in Europe means casual takeout shops, brasseries, and gastropubs are getting more gourmet cred. It’s about time! [AP via Fox News]

• Don’t slurp down that organic eggnog just yet: Nutmeg made by Frontier, an organic spice company, has been recalled over salmonella concerns. [OregonLive]

• It turns out crack pie might have more in common with actual crack than you thought: A study shows the brain’s reactions to junk food and drugs are not that different. [NPR]

Poli Struts His Stuff; A Local 10-Pound Meatball Sub Makes ‘Outrageous