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Change comes to the Crescent City

Article Abstract:

Locals in New Orleans are passionate about Creole food and a new generation of young chefs, while maintaining the traditions of New Orleans cuisine, is developing its own personal styles, thereby modernizing the city's cuisine. New Orleans wine list ranks the best in US and 34 restaurants in 2004 hold "Wine Spectator" awards that depicts the fast moving pace of the Crescent City.

Science & research, Louisiana, Research, Cooks, Cookery, Creole, Creole cooking, Chefs

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The cutting edge

Article Abstract:

Cal Stamenov is the new chef of the Pacific's Edge restaurant in the Highlands Inn at Carmel, CA. Stamenov, who is fast gaining popularity in the West Coast, used to be chef de cuisine at the Domaine Chandon at Napa, CA. Stamenov's concoctions are described.

Evaluation, Practice, Carmel, California, Stamenov, Cal

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Down south

Article Abstract:

Visitors to the neighborhoods of TriBeCa and Wall Street will find a wide variety of restaurants to enjoy. Several are briefly reviewed, including Chanterelle, Harry's at Hanover Square and the Hudson River Club.

Cover Story, New York, New York

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