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- Bar Manager Tristan Willey of Booker & DaxPhotos: Shannon SturgisNew York, NYCocktailsMarch 2013
- Charcutier Scott Bridi of Brooklyn CuredPhotos: Caroline HatchettBrooklyn, NYCharcuterieMarch 2013
- Chef Phil Conlon of SwinePhotos: Caroline HatchettNew York, NYCharcuterie, Small PlatesMarch 2013
- Charcutier Aurelien Dufour of Bar BouludPhotos: Shannon SturgisNew York, NYCharcuterieMarch 2013
- Mixologist Jack McGarry of The Dead RabbitPhotos: Shannon SturgisNew York, NYCocktailsMarch 2013
- Chef Justin Smillie of Il Buco Alimentari e VineriaPhotos: Shannon SturgisNew York, NYItalian, MediterraneanMarch 2013
- Chef Yvon de Tassigny and Owner Joe Carroll of St. AnselmPhotos: Antoinette BrunoBrooklyn, NYAmerican (New)March 2013
- Brewer Bryan Hermannsson of Pacific Brewing LaboratoryPhotos: Antoinette BrunoSan Francisco, CAMarch 2013
- Head Brewer Chris Cuzme of 508 Restaurant and BarPhotos: Shannon SturgisNew York, NYBeerFebruary 2013
- Chefs Justin Warner and George McNeese of Do or DinePhotos: Will BluntBrooklyn, NYEclectic/GlobalFebruary 2013
- Mixologist Ethan Leslie Leong of Maison IkkokuPhotos: Antoinette BrunoSingaporeCocktailsFebruary 2013
- Chef Gunther Hubrechsen of Gunther's RestaurantPhotos: Antoinette BrunoSingaporeFrenchFebruary 2013
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