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                    [ArticleID] => 176210
                    [Title] => Bringing home the bacon
                    [Summary] => It looks like a sparse lunch crowd on a lazy, rainy weekend at the Blue Bacon & Green Eggs restaurant cum deli. Nothing much going for the friendly and efficient staff and waiters. That would be the likely impression for those eating at the restaurant for the first time. 


But in the kitchen, it’s a heady mix of steam, sizzles and flavors as the chefs are a-buzz, whipping up orders to be picked up by well-heeled customers. 


                    [DatePublished] => 2002-09-16 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1704647
                    [AuthorName] => Rocel Felix
                    [SectionName] => Business As Usual
                    [SectionUrl] => business-as-usual
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BLUE BACON

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                    [ArticleID] => 176210
                    [Title] => Bringing home the bacon
                    [Summary] => It looks like a sparse lunch crowd on a lazy, rainy weekend at the Blue Bacon & Green Eggs restaurant cum deli. Nothing much going for the friendly and efficient staff and waiters. That would be the likely impression for those eating at the restaurant for the first time. 


But in the kitchen, it’s a heady mix of steam, sizzles and flavors as the chefs are a-buzz, whipping up orders to be picked up by well-heeled customers. 


                    [DatePublished] => 2002-09-16 00:00:00
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                    [AuthorName] => Rocel Felix
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Bringing home the bacon

By Rocel Felix | September 16, 2002 - 12:00am

It looks like a sparse lunch crowd on a lazy, rainy weekend at the Blue Bacon & Green Eggs restaurant cum deli. Nothing much going for the friendly and efficient staff and waiters. That would be the likely impression...

Business As Usual