Earlier this week we found out that the Top Chef finale will be taped this weekend and gave hints to the locale. Well, it looks like Mr. Ted Allen doesn't have the limitations we do: Big Tom, Pads, Gail, Ted, guest judges and the final cheftestants are off to Puerto Rico (Suave) for the finale. Allen also tells the Dallas Morning News that when he returns after the weekend, he'll know who won Top Chef. Which is interesting because they did a live reveal for season three (due to some rather huge leaks from season two). But here's what we want to know: What contestants are in Puerto Rico? Did Antonia take an unexpected break from Foxtail this weekend? Hmmm... [ELA/DMN via Amuse-Biatch]

Chef Gordon Ramsay might be taking the whole seasonal notion just a smidge too far: "'Chefs should be fined if they don't have ingredients in season on their menu,' he told the BBC on Friday...'There should be stringent laws, licensing laws, to make sure produce is only used in season and season only,' he added." [Reuters via Eater NY]

Similar to the Chino slaughterhouse incident earlier this year, animal rights group Mercy for Animals released a hidden-camera video that shows chickens being mistreated at Gemperle Enterprises, the West Coast's largest eggs distributor. While this hasn't led to any major recalls (yet), some companies are starting to say "no" to Gemperle's eggs. First up: Trader Joe's. [LAT/KNBC via LAist]

According to a grand jury report released today, Orange County restaurants aren't doing the best job letting customers know about health inspections. There were more than 20,000 major food-safety violations in 2007 in OC restaurants, supermarkets and other food venues, everything from a lack of hot water to vermin infestations; there were also more than 163,000 minor violations. Most people don't see the inspection certificates, and Orange County is one of the few in California without the letter grade system that LA implemented 10 years ago. The Board of Supervisors is finally "contemplating one." [OC Register via LAist]

Given all the hoopla about sustainable eating and whatnot, it might be a little surprising to hear that of all the industries tracked in a recent study, food service is the least green: "Why is it so difficult for food service companies to go green? One difficulty is obviously sourcing locally grown food. As Alice Waters discovered when she first tackled the Edible Schoolyard, it's difficult to raise enough organic food to feed a large number of people. On average, organic food, because of the loss factor, takes at least 20-40% more land than conventionally raised food to generate the same harvest." [Ecopreneurist via Eater SF]

Why should Whole Foods be the only grocery store to offer wine tasting in town? The newish Downtown Ralph's passes muster, with bonus gifting: "The pours are generous and if you need to contemplate that Chardonnay or Pinot Noir a second or third time Mr. Berger is more than happy to oblige. Did I mention the cost of the wine tasting includes the glass with the Ralph’s logo emblazoned on the front? You get to keep it although most people end up leaving their glasses on the counter." Yeah, serving a fancy wine at home in a Ralph's wine glass just doesn't have the cache it used to. [Angelenic]

This just in: Lemonade, the nouveau cafeteria-esque spot on Beverly Boulevard (in former Tea Garden) debuts today at 11am. Caterers Alan and Heidi Jackson (Jackson Somerset Catering) opened a similar albeit lunch-only stand downtown, but this newer Lemonade will stay open Tue-Sun 11am-7pm. Lots of take-away items like sandwiches, soups (chicken with kafifr lime and lemongrass; ancho chile braised pot roast), and side salads (snap pea and edamame, chicken with jicama, roasted beet) to mix and match, but you can eat in as well. And, of course, there's lemonade in various flavors. (9001 Beverly Blvd, WeHo, 310.247.2500) [~ELA~]

We're used to froyo shops on just about every corner in LA, but when you get way out to the 'burbs, it's a different story. Red Mango opened at the Bridgeport Marketplace in Valencia today, maybe too close for comfort for one swirly neighbor: "We went today, and the owner of the only Pinkberry in Valencia, at the Valencia Westfield Mall, came in to check it out. He was very polite with the owner or manager (?) of Red Mango, ordered a yogurt, looked around, sat there for a while, and left. Being Pinkberry customers we immediately recognized him." [EaterWire Inbox]

When we first broke the news that the New York import, Wolfgang's Steakhouse was opening on Canon Drive in Beverly Hills, just a few blocks away from Spago and Wolfgang Puck's steakhouse, Cut, we knew the name and location would create some who's-on-first confusion. Of course, now that it's open, the Wolfgang's Steakhouse-not-Wolfgang's steakhouse Cut mess hasn't cleared up. Good thing the LAT is so on top of it. [ELA]

In The Elements of Cooking, Michael Ruhlman defines a "shoemaker" as an untalented cook, but he was recently corrected by Napa Valley's Ad Hoc chef David Cruz: "To call a fellow cook a shoemaker is a not-uncommon put down in kitchens. But talent or no talent was not the point, Cruz said. 'Shoemaker' indicated someone who didn't care, who, in the heat of service, simply slapped food on a plate, wanting only to get the night over with, to get the food out the door and go home." We're sure this all amuses Paul Shoemaker, new executive chef of Bastide. [Ruhlman/ELA]