When Martin Sum walks into a restaurant with his notepad and roving glance, pulses quicken. Blood pressures rise. His job today: Keep it from a full-on heart attack, at least for patrons.
Show me your oils, the county health inspector says on a recent surprise visit to Chow in downtown Danville. Sous chef Alex Tishman leads him upstairs to the stock room, talking fast and aiming to please.
"It's only butter and rice bran oil. Peanut oil only for the cookies," Tishman says as Sum peruses nutritional labels on boxes of oil. "I know we don't do any trans fats. Absolutely not. I personally do all the fat orders."
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