Japanese Chefs Shun Gotham Water; Yet Another Egg Recall

After restaurants with a “C” grade from the Health Department were outed, a number of diners are shocked and now say they will stop frequenting them.
[NY Post]

Japanese chefs at the Culinary Institute of America’s three-day forum on Japanese cuisines refused to use local water and instead cooked with bottled stuff from home.
[Wall Street Journal]

Adam Richman rants against gourmet high-end burgers. He also isn’t sure he likes molecular cuisine: “It’s pretty, and it’s deeply clever, but I just don’t know that it’s filling.”
[MSNBC]

A new book includes a recipe for stuffing scrawled in Marilyn Monroe’s own hand. It calls for 11 ingredients, including three kinds of nuts and three animal proteins.
[NY Times]

Stephen Starr, the Philadelphia restaurateur who owns Buddakan and Morimoto in Manhattan, is planning an 80-seat restaurant in the New-York Historical Society.
[Diner’s Journal]

Just when you thought it was safe to eat eggs again, 288,000 of them are being recalled in eight states, excluding New York, due to salmonella fears.
[Sify]

Agriculture investors are getting into aquaculture, betting that farmed fish is going to be the next big thing.
[Reuters]

Osteria Morini and the Lion are among fine-dining establishments that employ bouncers to keep underage drinkers out.
[NY Post]

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