Sushi restaurants have lured gourmands by boasting of the freshest fish. But with new regulations, published by the New York City Department of Health and Mental Hygiene, restaurants are required that fish served raw, undercooked or marinated raw are to be frozen first to guard against parasites. This regulations has been approved by the Board of Health and will be set to take effect in August. The Health Department regulation is that fish will be required a minimum freezer storage time of anywhere from 15 hours to a week depending not eh temperatures and storage process.
Though customers might be distasteful at their “fresh” fish coming from a freezer, the truth is that many chefs in NYC’s top restaurants have long used frozen fish to prevent serving their raw fare with a side of pathogens. “We purposely deep-freeze at negative 83 degrees, and we use one of those medical cryogenic freezers, this way it’s kind of like cooking, but instead of using heat we use freezing to remove parasites or bacteria on the outer surface.” says Yuta Suzuki, vice president of Sushi Zen. Even with these public regulations, because many restaurants have already been utilizing freezing as a method of pasteurizing, chefs believe it won’t take too much effect on their process of cooking. Moreover, frozen fish are free of parasites, and also cheaper, available out of season and sometimes even tastier.
To read more on NYC’s new regulations on Raw fish, click here
of Chicken sandwiches are evident. David Chang,
Even as the U.S economy has improved, unemployment among young people particularly African Americans and other minorities remain high. The overall teenage unemployment was 18.1 percent in June and 31.5 percent in African American teens. Many companies including Walmart, Walgreens, Starbucks, Taco Bell, Hilton, J.P Morgan etc. have joined a coalition in opening job opportunities, apprenticeships and internships for teens and young adults who face systemic barriers to jobs and education. Howard Schultz, chairman and CEO of Starbucks, said “By using our scale to create pathways to affordable education and meaningful employment for these young men and women, we’re strengthening both our workforce and our economy.”
disparaging comments about Mexican immigrants in his recent campaign post for the upcoming Presidential elections, José Andrés has backed out of a contract with Trump Hotels in Washington D.C. José Andrés says Trump’s stance makes it “impossible” for him to move forward with the restaurant on Trump property because more than half the team is Hispanic, and the chef himself is a Spanish immigrant. Donald Trump Jr. claims that José Andrés will still be held responsible for their 10-year leased contract and other fees for terminating their contract including possibilities of opening The Bazaar in another property within Washington D.C. However, José Andrés was surely able to find alternative measures to open a new restaurant, and instead of D.C his EL Bulli-style spherical olives and his Spanish restaurant The Bazaar has been rumored to be opening a SLS property in NYC. It is no surprise that José Andrés will be partnering with Hotel chain SLS as they have been longtime partners from the opening of his first location of The Bazaar at one of SLS’s properties in Beverly Hills. José Andrés is also serving as the hotel chain’s culinary director. While the rumor of José Andrés opening a restaurant in NYC still remains, some speculate that José Andrés is only advising in the development of the new Hotel SLS restaurant in NYC and has no intentions of opening in NYC. Nonetheless, many speculators are excited to see which new location José Andrés will enter.
trends is fried chicken sandwiches and Shake Shack is taking their approach to this market with their ChickenShack. This fried chicken sandwich is “limited edition” and can only be found in three locations in Brooklyn. While this “limited edition” burger was available for a short span, the success of the burgers have encouraged the sandwich to be offered in a larger span. On July 16th, the ChickenShack will be available for more consumers.
POM Wonderful, a California company, is facing legal battles on both the East and West Coasts. Both lawsuits involve claims of deceptive marketing, but POM Wonderful stands on the offensive side on the West and defensive on the East. This past January at the national’s capital, The Federal Trade Commissions has ruled that POM Wonderful made misleading health claims in its advertising between 2003 and 2010. “POM touted medical studies ostensibly showing that daily consumption of its products could treat, prevent, or reduce the risk of various ailments, including heart disease, prostate cancer, and erectile dysfunction,” Judge Sri Srinivan said. POM Wonderful is struggling to appeal the court case as judges and FTC are in comprehension of misinformed advertising.
Mayor Bill de Blasio has proposed a bill that would require businesses to separate food waste and regular trash. Hotels, arenas and large-scale restaurants would be required to create systems and comply to this proposal regularly. The regulation applies to restaurants in hotels with more than 150 rooms, vendors in arenas and stadiums with seating capacity of at least 15,000 people, food manufacturers with a floor area of at least 25,000 square feet and wholesalers with at least 20,000 square feet. Mayor de Blasio believes “The commercial establishments in today’s proposal are already recycling plastics and metals, and by additionally recycling organic material, they will significantly contribute to reducing our city’s waste stream.” Exempt from this regulation are other food businesses like grocery stores, caterers, normal-sized restaurants and fast-food establishments. It is deemed that the sanitation department is set to publish this rule over the summer and is subjected to start after a 6-month grace period for businesses. Businesses will be given the option to arrange for collection by a private carter, transport organic waste themselves, or compost on-site, subject to compliance with the city’s sewer system. Business will be entirely liable for all costs and challenges associated with composting- space, price, arrangement.
The beloved belgium fries shop Pomme Frites is getting ready to reopen in its new location on MacDougal St. Pomme Frites was a victim of the 2nd Avenue fire this past March. While this fry shop was a legendary fries shop in the St. Marks area, fry lovers are anticipating the shop’s return. In attempts to quickly reopen the shop, the owners Omer Shorshi and Suzanne Levinson are asking for donations to help buy fryers, fridges and appliances needed to make their famous fries and sauces. While the original location was insured, the equipment is dated from 1996 when the store first opened that claims won’t be enough to cover new appliance costs and legal claims are a slow process.
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