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Chef Interviews

Kounter Restaurant – Serving up a Slice of Civil Rights History

Chef Gareth Mullins – The Marker Hotel Dublin & His Recipe for Rack of Lamb

Chef Diego Oka – La Mar by Gastón Acurio – Miami, FL

Chef Peter Knogl – Cheval Blanc at Grand Hotel Les Trois Rois in Basel, Switzerland

Lambstock – Border Springs Farm in Patrick Springs, Virginia

Chef Ken Vedrinski – Trattoria Lucca & Coda del Pesce – Charleston, SC & a Recipe for Espresso Gelato

Interview with Chef Katie Button and Félix Meana at Cúrate in Asheville, NC & a recipe for Gambas al Ajillo

Executive Chef Scott Crawford – The Umstead Hotel and Herons in Cary, NC and a recipe for Chestnut & Parsnip Soup

Interview with Chef Joseph Lenn at Blackberry Farm-Walland, TN & Guinea Confit with Gnocchi & Poached Eggs

Interview with Chef Ken Oringer of Clio in Boston, MA and a recipe for Earth Crab Toast

Interview with Lidia Bastianich – Part 2 and a recipe for a Free-Form Peach Crostata

Interview with Lidia Bastianich – Part 1 and a recipe for Rice and Zucchini Crostata (Torta di Riso e Zucchine)