Of course we all love a happy ending ….

This news was Featured in photography right at the top of the article as shown here the distinctive differences left and right.
2007: Pearl Oyster Bar v. Ed’s Lobster Bar
In a juicy lawsuit, Rebecca Charles of Peal Oyster Bar claimed that her sous-chef of six years, Ed McFarland, “pirated Pearl’s entire menu, copied all aspects of Pearl’s presentation of its dishes; duplicated Pearl’s readily identifiable décor; made repeated efforts to secure Pearl’s staff and suppliers and even returned to Pearl and photographed business …

Just picked first of the season tomatoes from my Jersey garden.  Not enough to serve at the restaurant yet but look for the sides of my garden tomatoes and basil (which is also home grown)  on the specials board soon

Here it is: my lobster roll recipe, for your creative enjoyment.

4 whole 1 1⁄4 – 1 1⁄2 lb. lobsters
1 C. Hellmann’s mayonnaise
1⁄2 stalk celery, minced
1 Tsp. freshly squeezed lemon juice
1⁄4 bunch chive, chopped
salt & pepper to taste
4 top sliced Pepperidge Farm hot dog buns

Boil lobsters in a heavy stockpot until they float.
Remove from water and put in ice bath.
When chilled, shell the meat and clean by removing any cartilage in claw and de-veining the tail.
Rough chop the lobster into bite size chunks.
Mix the lobster, mayo, celery, and lemon juice in …

For all you home gardeners: a recent New York Times article warns of a tomato fungus that is spreading quickly throughout the Northeast and mid-Atlantic. The article recommends that home gardeners watch for development of “late blight signs, which include white, powdery spores; large olive green or brown spots on leaves; and brown or open lesions on the stems.”  Authorities recommend that you spray unaffected plants with an anti-fungal spray, however, affected plants should be removed with their surrounding soil and disposed of (not composted).
http://www.nytimes.com/2009/07/18/nyregion/18tomatoes.html

Short and squat, with a warty complexion, the Kirby may be the ugly duckling of the cucumber world, but it’s also the best for pickling—and when it comes down to it, aside from being sliced and tossed into a Pimm’s Cup, isn’t pickledom the highest office a cucumber can aspire to? Find them near their slender, smooth-skinned cousins at just about every other Greenmarket stand right now, and then try them in this recipe from Ed McFarland of Ed’s Lobster Bar. You’ll be doing them a favor.

Ed McFarland’s Pickles
6 small …

You’ve never been one to let a global economic crisis get in the way of a good time. After all, an oyster is still an oyster and champagne is still champagne, and we think both fit squarely in the “necessity” category.
Which is why Ed’s Lobster Bar‘s just-announced Daily Menu piqued our interest over all the other recession menus around town—every day of the week seems to bring another economically mouth-watering reason to slide in for some below-market seafood.
Like today, for instance, when you can sit down for a thrifty dozen oysters …