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Chefs Elevate Beer to Wine Status
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American Craft Beer Week wrapped up last week but enthusiasm for beer isn’t slowing down. While craft brews aren’t as ubiquitous as wines (yet) in fine dining establishments, many chefs are sharing their love of the fermented beverage by elevating it to the same level as its more “sophisticated” cousin on their menus.

How to Cook in Chinatown
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October 16, 2015

How one chef's personal vision could restructure our relationship to 24 very tricky square blocks.

Where the Wild Things Are
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Chef Jeremy Charles takes a break from cooking in the wilds of St. John’s to try mochi and explain the artistry of fly-tying.

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