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Modern Fine Dining

Cutting-Edge Cuisine

Challenge

14H 0MIN

Beef Cheeks with Bok Choy, Burdock, and Wasabi

Beef Cheeks by Charles Namba

Chef Charles Namba 1

Inside the Kitchen: Seven Questions with Camelia's Charles Namba

Challenge

24H 40MIN

Ginger Pork with Shiso and Radish Salad

Charles Namba's Ginger Pork

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Jiho Kim 1

“Why Not?”: Jiho Kim’s Culinary Philosophy Starts with a Question

Kato Wine

The New House Wine: Bespoke Bottles with a Personal Touch

Chef Junya

Zen and the Art of California Cooking

Early Summer in Sonoma at SingleThread

The Story of Today: How SingleThread’s Daily Menu Is Shaping the Future of Food

Koji Based Dishes

Trend to Table: The Koji Craze That’s Quietly Reshaping Fine Dining

Medium

4H 30MIN

Chocolate de Metate Recipe by Chef Roberto Alcocer of Valle

Chocolate de Metate

Challenge

1H 20MIN

Tetela Recipe by Chef Roberto Alcocer of Valle

Tetela 1

Medium

2H 45MIN

Etixtamal Recipe by Chef Roberto Alcocer of Valle

Etixtamal at Valle

Chef Enrique Olvera

How Enrique Olvera Built a Restaurant Group Rooted in Culture, Place, and Purpose

Obsidian Mirror at Vespertine

From Santa Ynez to San Diego, SoCal Fine Dining Finds Its Voice

Lele Dinner Club 1

The Secret Supper Club Delivering L.A.’s Most Transportive Dinner Party

Alinea at Olmsted

Inside Alinea’s 20th Anniversary Tour: Grant Achatz, Greg Baxtrom, and the Legacy That Came Full Circle

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