Therapy for Peanut Allergies; Baby-Chef Names; PC as Personal Chef + More

“I know I’ve made some very poor dishes recently, but I can give you my complete assurance that my work will be back to normal.”

Food and dining news from around the web and the world…

* This sounds nutty. A new supervised therapy could help increase peanut-allergy sufferers’ tolerance to this groundnut. [Village Voice]

* Chef Hal 9000 at your service. In a few years, a computer could be your personal chef. []

* Win at wining and dining. Tips to make the most of entertaining clients and prospects from a pro. []

* Isn’t it authentic? Experts debate authenticity in restaurant menus. [NRN]

* A lot at steak. Michael Lomonaco of Porter House New York shows you how to cook a perfect steak. [Business Insider]

* I’ll have what she’s having. The skinny on how chefs stay fit despite obvious obstacles. [Eatocracy]

* What’s in a name? Baby names for parents who want to raise their own personal chef. This reminds me of that Seinfeld routine about naming your kid Jeeves. “Ever notice a lot of butlers are named Jeeves? You know, I think when you name a baby Jeeves, you’ve pretty much mapped out his future, wouldn’t you say?” [HuffPost]

* From the ‘Moment of Zen’ files: Man seeks return of pet chicken/traveling companion stolen from restaurant. []

Post-Sandy Restaurant Recovery Stories: Porter House New York Fully Operational

Porter House New York is serving a full menu, including their signature Porterhouse steak!

Restaurant: Porter House New York
Location: Midtown Manhattan, New York
Years in Business: Six
Status: Open, no internet access.
Damage: None.
Losses: Two days of service.
General Manager: Chris Miller

Prior to Sandy, had you ever had to deal with a disaster situation at this or any restaurant?

I was in Hurricane Katrina.

Wow. So, how did that inform what steps you and your staff took? 

We just thought about the safety of our employees, first and foremost. We didn’t want anybody to get hurt. We just wanted them to be able to take care of their families and come back when they were able.

When did you shut the doors to prepare for the storm?

Sunday night.

What have your post-Sandy reopening efforts entailed?

When we opened for Wednesday lunch, it was really about making sure the dining room was back in order. We had secured everything, so that if we did have anything blow out, the damage would be minimal.

What are some of the challenges you’re facing?

We do a lot of online reservations, and right now, we’re not able to do that. There are a lot of people in town for the race, and they are looking for restaurants, so we’d like them to know we are here to serve them.

How can diners help?

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