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  1. Lee Wolen’s menu at Boka in Chicago’s Lincoln Park is often characterized as “approachable”—an unusually subdued descriptor considering the Chicago Tribune named Wolen as the 2014 Chef of the Year...
  2. Technique is imperative—in fact, it must be flawless. But the food still comes first. So declares the unconventional Christopher Kostow of the Restaurant at Meadowood, who became a Michelin-starred...
  3. Kim Floresca and Daniel Ryan’s combined 30 years of experience in restaurants reads like a food lover’s fantasy tour. They have held positions at the world’s most celebrated restaurants, among them...
  4. When Barbara Lynch opened No. 9 Park in Boston’s historic Beacon Hill in 1998, the elegant French-Italian restaurant was an immediate success that kicked off a string of highly acclaimed culinary...
  5. Even as a youngster, Patrick Campbell could not deny his attraction to the fundamental pleasures of food. The scent of the freshly baked baguettes and the taste of the rich, aromatic soups he...
  6. Charlie Trotter once described the chef, author, and NPR radio-show host Norman Van Aken as “the Walt Whitman of American Cuisine.” Critically praised for his trailblazing menus, the self-taught chef...
  7. Phillip Bryant was raised in rural Stafford, Va., in a household where canning and pickling came as naturally as climbing the trees in the orchards. His first steps into the culinary profession...
  8. John Becker is the chef de cuisine at the Progress, the highly anticipated follow-up to San Francisco’s groundbreaking restaurant State Bird Provisions. Opened last December in a former theater on...
  9. One of the menswear style trends emerging prominently for fall is the pairing of elegant sartorial pieces with casual street wear.
  10. In time for the arrival of cooler weather, Cruciani has unveiled a new type of cashmere that does more than just keep you warm.

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