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Innovative

Gastro Genius

Kembara night

A Taste of Mentorship: Angelo Sosa and Brandon Jew Join Forces at Kembara

COTE Korean steakhouse steak omakase

The Rise of the Korean Steakhouse in America

Massimo Bottura 1

Massimo Bottura, Mattia Agazzi, and Michael Cimarusti Join Forces for LA Wildfire Relief

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Moody Tongue Beers

The Brewmaster Blurring the Line Between Beer and Fine Dining

Intermediate

10H 30MIN

Gnocchetti with Neapolitan "Scaniuziello" Genovese Ragù by Chef Marco Giugliano

Gnocchetti with Neapolitan "Scaniuziello" Genovese Ragù

SUGARFISH

Bigger, Better, Smarter: How Sushi Nozawa Group Scales Without Sacrificing Quality

Wolfgang at the Oscars

From Caviar to Chicken Pot Pie: How Wolfgang Puck Feeds Hollywood Royalty at the Oscars

Challenging

120H 0MIN

Tide Pool Memories: A Fine Dining Caviar Dish Inspired by the California Coast

Tide Pool Memories

Catfish Sliders 1

The Chef, the Catfish, and the Cause

Fig Leaves

From Trend to Table: The Rise of Fig Leaves in Fine Dining

Intermediate

3H 20MIN

Fig Leaf Basque Cheesecake by Chef Ari Miller

Basque burnt cheesecake

Easy

25MIN

Wild Arugula and Persimmon Salad by Chef Asaf Maoz

Wild Arugula Salad

Raspberry Tart

Just Desserts: The Sweetest New Dining Trend

Challenging

4H 0MIN

Hiramasa au Poivre

Hiramasa au Poivre

David Nayfeld

What Separates a Good Restaurant from a Great One? Everything You Don’t See

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