The July 1 deadline to eliminate trans fats from all prepared restaurant fare passed without notice at Manhattan’s Blue Water Grill. Executive chef Matt Hughes doesn’t fear getting slapped with a summons—or a $2,000 noncompliance fine, come Oct. 1—because his food is, and always has been, trans-fat-free. “We don’t use any of those ingredients anyway, so it’s not a problem for us,” says Hughes, who added that the only fats in his kitchen are butter and canola and olive ...
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