Chefs: Here is your shot at free publicity.
Diners: Here is your shot at doing my job.
It’ll work like this:
Chefs: Send me, in e-mail, recipes and pictures of finished dishes that you’ve devised for your spring menus. Make the pictures pretty. Test the recipes for home cooks; recipes should serve 2-6 people.
Tell me when the dishes will appear on your spring menus. No specials. I’m asking for dishes you’ll keep around for a few months. I’ll post your recipes, pictures of your dishes and menu details here.
Diners: After those dishes post here and go live on chefs’ spring menus, go out and order them, then write reviews of those dishes and send them to me in e-mail, along with your registered user name, your real name, telephone number and a copy of your dinner receipt showing the dish and its price. I’ll choose and post reviews on Ed’s Diner. If your review is chosen, you’ll get a byline in your screen name or real name — your choice.
Your reviews may end up in the newspaper. Maybe even head-to-head against mine.
Now for the legal mumbo jumbo:
If you work in a restaurant, I’ll need to know, and I’ll need to know which one. It won’t disqualify you, but your review may carry a disclaimer. Me and my employer reserve all rights to edit and use your reviews as we see fit. We reserve the right to publish or not publish reviews as we see fit. Pay for your own food. Don’t claim to be on assignment for the News Tribune. (Restaurant folks: If any diners make that claim, please alert me.)