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• According to the FDA, we may never find out where the salmonella-laden tomatoes came from, since all of their leads have fallen apart. [NYT]
• At Matsugen, you can get a sea-urchin bukkake. Okay, please make that thought go away now. [Eater]
• A businessman from Virginia who’s lost 60 pounds since December on a McDonald’s-only diet has got be the fast-food chain’s favorite customer ever. [WSJ]
Photo: Best Week Ever
Ladies and Gentlemen, Meet America’s #1 Retard [Best Week Ever]
Not everyone is behind the New York version of the South Beach Wine & Food Festival, occurring October 9–12 (you’ll recall local restaurateurs had mixed reactions), but Eater brings news of events that may get more people behind it: In addition to Rachael Ray’s previously announced burger bash in Dumbo, there’ll be a multi-restaurant wine tasting in the meatpacking district; a wine seminar hosted by Del Posto; talks with Ferran Adria, Nigella Lawson, Alice Waters, and maybe Bourdain; and a private dinner prepared by Alain Ducasse. Hey, it beats smoothies and Italian sausage.
2008 NYC Wine & Food Festival: An Early Warning [Eater]
Related: A Blurry, Pleasant Preview of the New York Wine and Food Festival
At a Nathan’s hot-dog-eating contest qualifier in Phoenix, American Joey Chestnut shatters the world record set by Takeru “the Tsunami” Kobayashi. [NYP]
In a rare critic-on-critic showdown, Frank Bruni comes down hard on Il Brigante, whose pizza the Voice’s Robert Sietsema called “the city’s most perfect evocation of the true Naples style.” Hardly, Bruni says. “Nothing about this pizza argued strongly for a trip outside your own neighborhood.” [Diner’s Journal/NYT]
Related: New Restaurant Not Just for Lonely Mountain People [Grub Street]
A critical roundup of the city’s lobster rolls decrees Ed’s Lobster Bar “the world’s best.” [NYP]
Related: Consider the Lobster Roll [NYM]
Dad really wasn't made of money.ABC Gallery
A friend of Porchetta chef Jason Neroni has alerted us to the fact that, despite having taken over for Wylie Dufresne at 71 Clinton Fresh Foods before starting his new gig, Neroni does not consider Dufresne his mentor. "Because Wylie made such a name for 71 Clinton Fresh Food, I think people tend to compare our styles a lot," Neroni tells us. "But Smith Street isn't the Lower East Side, and I'm in this business to do what I love, and to be myself." The chef credits Alice Waters and Dan Hill for teaching him about ingredients, Floyd Cardoz for teaching him about "multidimensionality," and Alain Ducasse for teaching him to "slow down, combine all the elements, and create a cuisine that I could, for the first time, truly consider to be mine."
A Restaurant Revolution on Smith Street? [Grub Street]
From left, Zak Pelaccio, Josh Feigenbaum, Allen Toussaint; below from left, organizers John T. Edge, Craft chef de cuisine Damon Wise, gumbo man Lionel Key Jr.
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