Newsday (Suffolk Edition) from Melville, New York • 67

A Tree Grow In Huntington i Less than a month old the Pasta Tree has taken root at 300 Jericho Tphe in Huntington (421- r-v 3060) the large and airy quarters once occupied by the AM Seasons Diner: A recent kmchbegan'with a L' "t-V tiright and garitomeltowed minestrone with dams The appealingly crunchpcrusted pizza margherita was topped with homemade mozzarella tomato and basil According to owner Tony Panousis aU pastas except tor dried varieties are homemade as are most desserts Joan Reminick NmdqpJ I hi The owner of the Pasta Tree Tony Panousis left and his chef Gustavo Graciano in the large airy dining room of the new Huntington restaurant NEW8DAY WEDNESDAY JANUARY 15 1992 FOOD Saucing the Chicken A Ragu Foods Co knows how easily we tire of plain broiled chicken So they introduced Chicken Tonight Simmer Sauces a line of six jarred sauces to gussy up poultry Simply brown the chicken simmer in the sauce and serve over rice or pasta Samplers who microwaved the chicken in sauce in 20 minutes favored the chicken cacciatore and the country French flavors Others sauces include salsa chicken creamy chicken and mushrooms and oriental Available in supermarkets $1 99 for a 24-ounce jar Marie Bianco It seems to be defying gravity this hand-crafted wine holder in either oak or pine By keeping a bottle of wine horizontal the Wine Stick made by Georgia craftsman William Zarkowsky who retired as president of Grumman Corp eight years ago keeps the cork wet and prevents air from seeping in Available at Georgia Peach in Hunting-1 19 Call 385-8484 Marie Bianco ivy if A In NJ Uneasiness Over Street Diner in Manhattan which serves mote than 12 By Irene Sax Partly by mistake according to Ernest Zirkle acting STAFF WHITER ANT YOUR SALAD without dressing? No problem Want your steak medium-rare? No problem Want your eggs over easy? Noway what New Jersey diners will be hearing if new state regulations take hold On Jan 1 it became illegal to serve eggs cooked to less than 140 degrees in any hotel restaurant or coffee shop in the Garden State No Caesar salad no lemon meringue pie no soft-cooked poached or overeaqy eggs because of the risk of spreading salmonella And cooks who ignore the rule risk a $25 to $100 fine for creating a nuisance At least they did until yesterday when Gov Jim Florio called on state health authorities to reconsider the regulation and put the fines cm hold Still the rule had some restaurateurs squawking1 I fried an egg that long it would be like hard-boiled on(y said Jimmy Ralis co-owner of the Pearl directin' of the New Jersey Agriculture Division of Animal Health Last year the New Jersey Departments of Health and Agriculture and the poultry industry agreed that because of the salmonella risk eggs should be considered potentially hazardous On Jan 1 the new sanitary code of the New Jersey Department of Health went into affect It said that all potentially hazardous foods should be heated to at least 140 degrees to kill bacteria because you get a thermocouple a device for measuring temperature into an egg yolk they interpreted that to mean eggs should be cooked until the yellow said Zirkle adding that the whole matter has been blown out of proportion by a press eager to make bad yolks whoops jokes But of course no joke Although your chance of getting salmonella from eggs is small real From 1985 to 1989 89 outbreaks of salmonella were traced to eggs according to the federal Centers for Disease Control in Atlanta And salmonella which can mean no more than an upset stomach and malaise to healthy people can cause dozen eggs every morning would want to eat it a classic scenario of said Guy Gregg president of the New Jersey Restaurant Association and owner of the Publick House in Chester which serves 800 to 1000 eggs every weekend morning Moreover he added health union told us they go around looking at how you cook your Gregg sees the point of the rule against cracking and refrigerating a large batch of eggs ahead of time When done in a restaurant one egg with salmonella can taint a whole batch not so sure about the rule banning dishes made with raw eggs Although often possible to use commercially pasteurized eggs in mousses eggnogs and salad dressings instead customers at upscale dining places prefer to have fresh home-made food But when it comes to the ruling against runny-yolked eggs he said made an How did such a law get passed in a state whose poultry business is second only to those of Pennsylvania and Maryland?.