Chefs: Food safety standards stifle unique menu items

03/29/2013 | Pioneer Press (St. Paul, Minn.)

Chefs in the Twin Cities often lament that strict health standards impede on their ability to serve fresh, inventive food to diners. Chef Ian Gray, whose restaurant Gray House offers raw fish plates, is required to freeze the fish before serving it to customers. "Even if our fish is incredibly fresh and is treated with the utmost care, we technically can't serve it raw," Gray said. "Bummer."

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Pioneer Press (St. Paul, Minn.)

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