+ Follow GULLO Tag
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 282357
[Title] => The thin commandments
[Summary] => More and more restaurants are veering towards healthy menus. I was at Le Souffle in Rockwell a few weeks ago and chef Jessee Sincioco, who has been with Le Souffle ever since its conception, shared with us her vision for a healthier menu. Like using wheat pasta, low-fat salad dressings, brown rice, high-fiber bread, unsweetened chocolates (she went to Switzerland to learn the best recipes, so expect only the best from her), and low-calorie desserts. It will not happen overnight, but it will get there.
[DatePublished] => 2005-06-18 00:00:00
[ColumnID] => 135486
[Focus] => 0
[AuthorID] => 1739447
[AuthorName] => SAVOIR FAIRE By Mayenne Carmona
[SectionName] => Modern Living
[SectionUrl] => modern-living
[URL] =>
)
)
)
GULLO
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 282357
[Title] => The thin commandments
[Summary] => More and more restaurants are veering towards healthy menus. I was at Le Souffle in Rockwell a few weeks ago and chef Jessee Sincioco, who has been with Le Souffle ever since its conception, shared with us her vision for a healthier menu. Like using wheat pasta, low-fat salad dressings, brown rice, high-fiber bread, unsweetened chocolates (she went to Switzerland to learn the best recipes, so expect only the best from her), and low-calorie desserts. It will not happen overnight, but it will get there.
[DatePublished] => 2005-06-18 00:00:00
[ColumnID] => 135486
[Focus] => 0
[AuthorID] => 1739447
[AuthorName] => SAVOIR FAIRE By Mayenne Carmona
[SectionName] => Modern Living
[SectionUrl] => modern-living
[URL] =>
)
)
)
abtest
