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There s another high-profile fine dining abuse allegation. What do chefs do next?
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Blaine Wetzel, chef at the Willows Inn on Washington s Lummi Island, prepares dishes in New York in September 2011. A recent New York Times investigation detailed allegations of abuse at the restaurant under his watch.AFP PHOTO / Andrew EAVES
If you haven’t read Julia Moskin’s investigation into the Willows Inn on Lummi Island, you should absolutely do so. In her New York Times story, reported over the course of three months, Moskin uncovers allegations of rampant sexual misconduct, abuse and even fraud behind the scenes at the internationally renowned restaurant in Washington state. The piece made a splash within the restaurant and food journalism industries, but the fine dining world has been mostly silent. To my knowledge, no big-name American chef with the power to change restaurant culture no one who benefits from the same celebrity chef hype that enabled Blaine Wetzel
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Have a look at some of the options; as always, prices listed are before tax and tip:
Milwaukee County
Bacchus: Three courses in the dining room at brunch (such as smoked salmon, eggs Benedict and brioche bread pudding) or dinner (such as carpaccio, beef short rib and German chocolate cake). Brunch ($58 a person) is 10:30 a.m. to 3 p.m. Dinner ($65) is 4 to 7 p.m. Reserve tables online or call.
925 E. Wells St. (414) 765-1166 bacchusmke.com
Blue s Egg: Take-and-heat a la carte options are portioned for two; order in multiples for bigger gatherings. Options include roast lemon chicken ($32), spinach-artichoke lasagna ($24), roasted brussels sprouts ($12), brunch pastry box ($12 for four pieces), chocolate-covered strawberries ($10 for four). Order by 5 p.m. May 5. Pickup is 2 to 4 p.m. May 8, at customer s time noted at ordering.
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Joey-gerard
Ristorante-bartolotta