When Bob Omainsky attended his nephew’s Naval Academy graduation in May, he dined on Chesapeake Bay seafood while in Annapolis, Md. But he didn’t expect to serve Chesapeake Bay seafood months later in his Alabama restaurants. “Nobody dreamed we would be talking about the BP oil spill 100 days after it happened,” said Omainsky, president of the Mobile chapter of the Alabama Restaurant Association. Omainsky, president and chief operating officer of Wintzell’s ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!