As they rushed to wrap up their formal sessions last month, the Massachusetts legislature passed a new clean energy bill that contained multiple provisions designed to accelerate the state’s transition from fossil fuels to cleaner forms of energy. The Act Advancing Clean Energy and Offshore Wind, which Gov. Charlie Baker signed into law on Aug. 11, contains a number of controversial provisions, one of which prohibits new natural gas hookups in 10 Eastern Massachusetts communities.

The gas hookup ban is of particular concern to the restaurant industry, since restaurateurs have long favored gas-fired cooking equipment. When queried on the subject, chefs typically cite advantages such greater control over temperature, faster cooking times, and the immediate, visual feedback a gas burner provides. Gas range equipment is always characterized as as more versatile than electric appliances and, in applications such as high-heat wok cookery, no really comparable electric options are available.

Gas hookup bans in California, where multiple jurisdictions have already enacted such regulations, are being widely criticized by the food service industry. Especially hard-hit are Asian restaurants, which rely heavily on commercial-grade woks, ovens, and grills to prepare authentic fare.

The high heat that gas woks produce allow cooks to create “wok hei” (breath of the wok). A gas-fired wok can be heated almost instantaneously, allowing a cook to toss, sear, and lightly flame foods quickly, a preparation technique that lends many Chinese and Korean specialties their signature caramel-infused, smoky flavors. In media interviews about the Los Angeles gas hookup ban, Asian chefs have complained that taking gas away from their kitchens is akin to denying them a part of “their culture identity and heritage.”

There are currently electric induction wok cookers on the market that claim to produce heat output comparable to that of gas-fired woks. However, chefs who’ve used such equipment report that the induction units are a substitute of limited usefulness. The wok pan used on them can’t be shaken and tossed during cooking, and the heat the unit produces isn’t intense enough to produce the desired “wok hei.”

Banning gas cooking equipment in the name of “clean energy” seems likely to create still more challenges for a restaurant industry already facing multiple challenges.

The Chamber is currently looking for participating restaurants. Operators interested in participating can contact Robin Wozniak, the executive Director of the West of the River Chamber, at (413) 426-3880.

The Chamber is currently looking for participating restaurants. Operators interested in participating can contact Robin Wozniak, the Executive director of the West of the River Chamber, at (413) 426-3880.

The three Springfield-area Delaney’s Market locations are saying “thank you” to teachers and school staff during the month of September by offering them a 20% off discount.

The deal applies to all ready-made Delaney’s Market meals and cannot be combined with other discounts.

Delaney’s Market stores can be found on Bliss Road in Longmeadow, in Westfield at 587 Main Street, and on Boston Road in Wilbraham.

On Monday, Sept. 19 and Tuesday Sept. 20, from 5 p.m. to 6:45 p.m., the Uno Pizzeria & Grill at Haymarket Square in Springfield will be hosting a “Party Like a Minion” kids event.

This family-oriented get-together will feature a special menu for the youngsters as well as games and a DJ to pump up the fun. Kids will get a goody bag to take with them, and accompanying parents can celebrate with a special Minion cocktail.

There will be two seatings each night; reservations are required.

Contact Uno Pizzeria & Grill at (413) 543-6600 for additional details.

On Saturday, Sept. 17 and again on Saturday, Sept. 24, Historic Deerfield in Deerfield will be presenting Open Hearth Cooking Demonstrations at the Hall Tavern Visitor’s Center.

The demonstration, which will be conducted periodically throughout the day from 9:30 a.m. until 4 p.m., will focus on waffles and wafers as they were prepared in the 18th century. Historic Deerfield’s interpretative staff will be using traditional tools and utensils to prepare recipes both sweet and savory.

The demonstration programs are included in general admission to Historic Deerfield. For more information call (413) 775-7214.

On Sunday, Sept. 25, from noon until 6 p.m., Cousins Maine Lobster will be at Hitchcock Brewing Company in Bernardston.

Hitchcock Brewing Company, which was founded in May 2016, specializes in American ales, using local produce whenever possible to brew and flavor their products. Hitchcock’s story is available on line at hitchcockbrewing.com.

The Brewing Company’s tasting room offers a limited menu of snack items; a different food truck is on site each Friday evening and weekend day.

Cousins Maine Lobster is a “Shark Tank” success story that has grown from a small, two-man startup into a coast-to-coast operator of food truck franchises. The typical Cousins Maine Lobster food truck offers lobster rolls “two ways,” lobster bisque, clam chowder, and a lobster tail and tots “basket.”

Cousins Maine Lobster maintains its web presence at cousinsmainelobster.com.

On Sunday, Sept. 25 Figaro Ristorante in Enfield will be presenting Lisa Carter in “Femme Fatale,” a tribute performance of song, dance, impersonations, and comedy. In addition to Ms. Carter, the show will feature special guest Gregorio Malonte and “the Piano Man,” Matt Foster.

Seating will start at 5:30 p.m., with the curtain rising at 7:00 p.m. Dinner options will include an Italian American buffet and selections from Figaro’s regular menu.

Tickets for the show are $25, with a food and beverage purchase also required.

For more information (or to order tickets) call (860) 745-2414.

In Amherst Simple Gifts Farm will be holding a Farm Harvest Festival on Saturday, Sept. 17 from 10 a.m. to 5 p.m.

In addition to local beers, fresh apple cider, and other harvest season foods, the event, which is family-friendly, will be featuring live music, hay rides, face painting, games, and crafts.

The event is free and open to the public, with on-site parking available at $5.

Simple Gifts Farm answers at (413) 230-3262.

Through Oct. 30 Sonic Drive-In locations are featuring a tasty-sounding Chophouse Cheeseburger.

The sandwich feature a grilled beef patty seasoned with Montreal spice blend and garnished with two slices of American cheese, a Chophouse aioli, and a topping of fried onion strings. The burger is tucked in between a toasted brioche bun.

There’s a Sonic Drive-In on Boston Road across from Five Mile Pond.

The Table 3 Restaurant Group in Sturbridge will be wrapping up their summer 2022 series of Patio Dinners on Wednesday, Sept. 21 starting at 6 p.m.

The theme of the event is to be Steak House Traditions, with a menu including some of Executive Chef Enrico Giovanello’s favorite recipes from that particular culinary genre.

Tickets for the dinner, which will be held at Wight Farm, Table 3′s function venue in Sturbridge, are $65. In the event of rain, the dinner will be relocated indoors.

To make reservations, which are required, call (774) 241-8450.

Max Tavern in Springfield is featuring a served-family-style BBQ Dinner on Friday, Sept. 16.

The first course includes sweet corn fritters, Szechuan-style BBQ ribs, and a fresh watermelon and tomato salad.

Spice-rubbed roast chicken, Carolina BBQ pork, and smoked beef brisket headline the main course, which also comes with summer squash casserole, a red bliss potato salad, and corn on the cob.

Fresh peach cobbler and blueberry crisp constitute the dessert offerings.

The dinner is priced at $40 per person, not including tax and gratuity. Because of the family style presentation, the minimum reservation is two people.

Contact Max Tavern at (413) 746-6299 or make a reservation online at maxtavern.com.

The Grateful Brewfest will be coming to Greenfield on Saturday, Sept. 17.

Sponsored by Hawks & Reed, the performance space at 289 Main Street, the Brewfest will feature beers from five area craft breweries as well as a selection of food trucks and vendors set up in Greenfield’s Court Square.

Several local bands will entertain with Grateful Dead covers.

Tickets are $30 plus a broker’s fee and can be ordered at Eventbrite.com.

Hugh Robert is a faculty member in Holyoke Community College’s hospitality and culinary arts program and has more than 45 years of restaurant and educational experience. Robert can be reached on-line at OffTheMenuGuy@aol.com.

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