Everyone knows that you pay something of a markup when you eat dinner at a restaurant instead of cooking at home. But how do you watch for the dishes that are exponentially more expensive than the cost of their ingredients? Chef Patrick joins the show to talk about price points to watch for, explaining which cuts of steak give you the most bang for your buck and why buying a glass of wine is basically paying for a bottle. He also addresses the "banana-pocalypse" ... are banana fans doomed?

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