Cafe Society

Jonah Munson, exec chef of the Walnut Room, on yard sales and mixers

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One ingredient you can't live without: Great flour. It boggles my mind that you can make so many wonderful creations with flour and just a few simple ingredients.

Food trend you'd like to see in 2013: I'd like to see everyone focus less on specific food restrictions that are created by trendy diets. I know that some people are legitimately allergic -- or sensitive -- to certain ingredients, but I've found that all things in moderation is a more nutritionally viable approach to healthy living and a healthy mind.

Food trend you'd like to see disappear in 2013: Chain-driven mediocrity and trendy diet fads.

Favorite pizza on your menu right now: My favorite pizza is our traditional red sauce with fresh spinach, fresh garlic, roasted red peppers and ricotta cheese. It's a twist on a pizza Florentine that we make at my restaurant back in Georgia.

What dish would you love to put on your menu, regardless of how well it would sell? My mother's chicken and dumplings. I'm kind of missing some good Southern soul cooking.

Is there a special request you really dislike or refuse to accommodate: Not really. If a customer makes a special request and we can do it, then we'll make sure it happens. Our job is to give them a great experience, no matter what they want.

Weirdest customer request: When I worked in Georgia, there was a woman who'd come in every week and order two square pizzas, except we only did hand-tossed round pizzas -- and then ask us to cut the slices into squares. And recently, a guy asked for a chicken Parmesan pizza.

Weirdest thing you've ever put in your mouth: My sister-in-law is from Korea, so I've eaten a lot of meals at her house, and I have no idea what some of the things were, or even how to pronounce them. Some were absolutely divine and some were absolutely weird.

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Lori Midson
Contact: Lori Midson

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