 Pasta-free Cacio e Pepe, Swanky Shrimp, and Trash Fish
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We'll be rooting for you! Tune into StarChefs.com for live updates.
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By Paul Angellilo
South Florida Chef Danny Ganem uses local ingredients in his Middle Eastern Cuisine at Zuuk Mediterranean Kitchen
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By Caroline Hatchett
Chef Niven Patel utilizes an undervalued, misunderstood trash fish as an alternative to an overfished tuna species.
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By Caroline Hatchett
Chef Manlee Siu of Angle at the Eau Palm Beach gives shrimp cocktail a swank update worthy of fine dining.
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By Paul Angellilo
Cacio e pepe comes without the carbs at Grato in Palm Beach.
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Chef Lee Wolen of BOKA
2015 Chicago Rising Star Chef and 2016 James Beard Nominee Lee Wolen understands texture. His Salt Cod Ravioli at Boka is all about mouthfeel and the explosion of flavors with each bite.
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