Tablehopping

THROW YOUR HAT IN THE RING: Ever wonder how ladies of the genteel era spent their off-hours? Sipping tea and thinking about hats. Now you can, too, at Murray's, where fine millinery will be modeled during a special fashion English afternoon tea on September 26 at 2:30. It's $13.95 per person; 26 S. Sixth St., Minneapolis; 339-0909 for reservations.

WHY STOP BEATING A DEAD HORSE?: Not convinced that wrapps are evil? Then it's time to consult the August issue of Foodservice News, which says: "In its latest FoodWire study, Land O' Lakes surveyed both consumers and operators [restaurant folks] on the trend hitting menus--wraps. The result: The majority of Americans say they haven't heard of them, but operators say their menus feature wraps because of consumer demand." Circular enough a conspiracy for you? The article goes on to say that while people think wrapps are a West Coast phenomenon, only 15 percent of Westerners are actually familiar with wrapps. So where are wrapps really coming from? Perchance it's a spontaneous development from a culture sick to death of forks? LOL suggests in this article that restaurants ought to make their wrapps from "out-of-the-ordinary shells like crepes, pancakes or pastries..." Meaning what? That jelly doughnuts are actually wrapps? As are calzones, pot-stickers, knishes, and any food composed of two components, one encircling the other? Why yes, says LOL: "Use phyllo dough for a fancy wrap alternative... [for kids] feature pizza, pigs in the blanket, and grilled cheese..." Looking at all the evidence, Bonnie Chlebecek, manager of the LOL test kitchens, analyzed her survey: "This says to us wraps can only become more popular among today's consumers." Yes Bonnie, especially once you upmarket and overprice them. Here's an idea to rook all the Anglophiles--call those wrapps sandwiches.