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, ...
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!
Questions about your account or how to access content?