You may recognize Alan Richman's name from his 25 years as GQ Magazine's restaurant critic, his numerous James Beard Journalism Awards (including the Craig Claiborne Distinguished Restaurant Review Award he won just last week) or his highly publicized "Best New Restaurants in America" and "10 Best Restaurants in New York" lists. You may be acquainted with his 2004 anthology of food essays "Fork It Over: The Intrepid Adventures of a Professional Eater" or his classes at the French Culinary Institute, where he serves as Dean of Food Journalism and New Media.

But, if you're not an obsessive follower of food literature, you probably know Alan Richman as the guy who got a Sazerac thrown in his face on an episode of Treme. The casting was hardly an accident.
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Bill Wisth stands 6 feet 6 inches tall, weighs in at 350 pounds, and darn it, he'd like some more fried fish. WTMJ reports that his usual supply line was recently cut off when the managers of Chuck's Place restaurant in Thiensville, Wisconsin felt he'd enjoyed enough of their advertised all-you-can-eat Friday night fish fry after he availed himself of twelve pieces. Staffers, who had issues with Wisth throughout the years, informed their still-hungry customer that they were running short on the special and sent him on his way.
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Sink your teeth into today's top stories from around the globe.

• Chef Sara Jenkins pleas for young American chefs to embrace their surroundings and quit trying to be so fancy! - The Atlantic

• You really aren't going to need a bigger boat with the world's first vegetarian shark. - Treehugger

• Drug-resistant bacteria. It's what's for dinner. - Self

• One man's quest to use every last scrap of every last vegetable he cooks. - Houston Press

• Mmm, tastes bitter with hints of feuding: Hatfield and McCoy family recipes. - Kentucky.com

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Come out of your shell, mollusk lovers - May 16 is National Coquilles Saint Jacques Day!!

Scallops, shallots and mushrooms hang out on the half-shell and get a sumptuous bath of wine, possibly with a massive lashing of cream. Then they're topped with a little Gruyere and perhaps a dusting of breadcrumbs, broil and voila - exceptionally elegant supper is served.
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