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Take a slice of Robert Newcomb’s tomato-basil-topped umami bomb carpaccio.
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This impressive group of chefs and hospitality professionals from Philadelphia are leaders in their restaurants and in their city.
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Philadelphia’s best and brightest culinary talent is constantly pushing for change. These Rising Stars are upending formats and establishing foundations strong enough to support continued evolution.
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At Momofuku CCDC, supple fruit and acid tension from RdV’s Cabernet-Merlot-Petit Verdot meets grilled lamb leg.
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Venezuelan chef looks home and to the jungle
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Baker Jonathan Bethony of Seylou breaks down the world's oldest cultivated wheat.
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The lifecycle and upcycle of upstate New York shrimp at Mayanoki
Take a slice of Robert Newcomb’s tomato-basil-topped umami bomb carpaccio.
This impressive group of chefs and hospitality professionals from Philadelphia are leaders in their restaurants and in their city.
Philadelphia’s best and brightest culinary talent is constantly pushing for change. These Rising Stars are upending formats and establishing foundations strong enough to support continued evolution.
At Momofuku CCDC, supple fruit and acid tension from RdV’s Cabernet-Merlot-Petit Verdot meets grilled lamb leg.
Venezuelan chef looks home and to the jungle
Baker Jonathan Bethony of Seylou breaks down the world's oldest cultivated wheat.
The lifecycle and upcycle of upstate New York shrimp at Mayanoki