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Success is Hard Work: the first bit of information that Sylvia Main parts with the moment I ask her “What unexpected lessons have you learned or steps to success that you’ve called into play as you set out to fulfill your vision and talent to make something from nothing, Read more »

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Breakfast happens to be my favorite meal of the day and, if I am traveling, more so.  When exploring other lands, whether they be domestic or foreign, I wait in breathless anticipation (you think I am being dramatic here, but I kid you not) of what I’ll discover in a small café, from a street vendor or, as I have discovered, in the quaint B&B or inn that I have selected primarily because of a foregone conclusion that a local cook will be whipping up food that is representative of the areas unique ingredients and dishes. Read more »

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Crazy for Clafoutis

by Dawn (February 3, 2012)

I am hoping to score a few points with some of the chefs I know and love, and for that matter, with those throngs of talented chefs that I cannot possibly meet and critique in a lifetime. 

Although many of you must wonder if I ever do anything with my time other than throw seven million interview questions at you, half of which you’d rather not answer or are woefully tired of answering – you’d more likely wish to escape to jury duty.

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Let me introduce you to the True Food Kitchen Dream Team.

Michael Stebner, prior to his Executive Chef position at True Food Kitchen, was an integral culinary player at Fox

Restaurant Concepts.  Developing his skills with acclaimed chefs in the kitchens of many esteemed restaurants; was a career path with an ethical focus. Read more »

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What do you get when you combine a practical matter (food transportation) with style? At last, a simple answer, vonny food carriers.

Many of us have spent years transporting our standout dishes to social events in paper bags (impending food misfortune beyond this point), and in various name and nameless brand camping and cold storage containers.    Read more »

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David Guas was selected among America’s most gifted pastry chefs to create a dessert for O’s, The Oprah Magazine’s tenth anniversary. Inspired by the dessert traditions of Louisiana explored in his book, DamGoodSweet, Chef Guas created a spiced “Gateau de Bayou.”

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I have always said that I am an “ace picker” when it comes to selecting chefs, artisans, purveyors, restaurant designers, and a host of other clever culinary individuals to write about. I seem to have a specialized ability, like a truffle-sniffing pooch. My claim to picker fame is an advanced sense of what sets something or someone apart from the crowd, and who or what will likely advance to the front of the pack. Read more »

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When I share one of my “favs” with you, it’s for a darn good reason(s). I am always hopeful, and quite frankly, confident, that my reasons stand a strong chance of becoming your reasons.   Read more »

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Finding the time to PAUSE in order to acquaint you with some of the talented AWAY from the KITCHEN cookbook team and contributors is definitely a challenge. We all have other projects, husbands, wives, children, and animals to care for, not to mention our own feeding, dressing and teeth brushing. We just have to make the time and stop all this unintentional FBI, Interpol secretive nonsense and let you all know what we can, as often as we can.  Read more »

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Born in Ft. Lauderdale, Florida, educated at Johnson & Wales University in North Miami, Eric Warnstedt is a chef of distinction, notorious for taking great advantage of Vermont’s purveyors, artisans, farmers and foragers for what is termed his “terrific New American dishes.” Read more »

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