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Chef Brad Miller is currently the Chef and Co-Owner at Inn of the Seventh Ray restaurant. He is also the corporate chef and tastemaker for
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Jamie Bissonnette is the James Beard Award—winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge’s
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Mark Welker is the executive pastry chef at “Make it Nice” group which includes Eleven Madison Park and NoMad (New York, L.A., Las Vegas, and
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I am really pleased to have Chef Chris Shepherd of Houston, TX on the show. Chef Chris Shepherd is a James Beard Award winner and
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Have you ever wonder how to revamp a cocktail program or how to go about reinventing a classic cocktail? Well, in today’s episode, this is
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Ted Lee from the Lee Brothers: “we grew up in Charleston, South Carolina. It’s a very particular region of the south. So we didn’t know
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“The first time I did a Top Chef Colorado, says Chef Brother Luck from Four by Luck in Colorado Springs, that was more about anger.
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“When we do the tasting menus at a(MUSE.) we asked each guest three questions. What do you love in season? Do you have any allergies
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Chef Gabriel Kreuther with cuisine rooted in his Alsatian heritage, says that “the beauty [of getting 2 Michelin Stars] is the sense of teamwork, the
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The very sole purpose of the Brandy Library, says Flavien Desoblin, is to show our customers whoever wants to listen, that these spirits, whether it