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Modern Fine Dining

Cutting-Edge Cuisine

Tal Ronnen 2

Tal Ronnen’s Quiet Revolution: The Chef Who Changed Vegan Dining

MUSE by Marc Ange

The Emotional Architecture of Dining: Marc Ange's Restaurant Vision

Medium

2H 30MIN

Gabriel Kreuther's Onion Tart

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Medium

1H 37MIN

Traditional Pretzels with Horseradish Mustard Dip

Gabriel Kreuther Pretzels

Inside the Kitchen: Seven Questions with Gabriel Kreuther

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

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

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