Photo: courtesy Gapers Block
Gapers Block put up an interesting post a couple of days ago about the health inspection process. Actually it's two posts, put together. One, by Andie Thomalla, provides some context for the diner on the restaurant inspection process and how it's changing under Mayor Emanuel. The other is a firsthand account of inspection experiences by chef and writer Alan Lake, a native Chicagoan who's worked around the world. Not surprisingly, it's his kitchen confidential tales that are the most interesting part of the piece:
He'd seen some oxtails braising in back and when I described the final dish (braised ox tail ragoût with chanterelles and roasted shallots, paired with seared day-boat diver scallops) he mentioned that it sounded delicious and he would love to try it sometime. I in turn glibly offered him a sample and we continued the inspection.
Sitting at the bar 10 minutes later, out comes a badge that he flashes in my face with the threat of arresting me for the attempted bribery of an officer of the court...Inspecting Chicago's Kitchens: Two Views on Some New Developments [Gapers Block]
