More than three months after the BP oil rig explosion, diners and chefs from around the country still have mixed feelings about seafood from the Gulf of Mexico. Michael Reardon, corporate chef of ETC Hotels based in Santa Monica, Calif., said a client who was hosting a large banquet event recently asked him to go through the menu “line by line” to assure her that no Gulf seafood would be served at her event. “People are a little freaked out about it,” said Reardon, ...
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