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Le Jardin Chef Wins Healthiest Competition at Iowa State Fair

Fried food wasn’t the only foodie favorite at the 2017 Iowa State Fair. On Monday, hungry fair-goers sampled original soft silken tofu-based salad dressing creations from four local, professional chefs including this year’s champion Chef Tag Grandgeorge from Le Jardin.

Chef Amanda Cohen Scrapping a La Carte Menus at Dirt Candy

Chef Amanda Cohen upgrades the dining experience at her vegetable-focused restaurant, Dirt Candy, collaborating with sommelier Lauren Friel, and eliminating a la carte menus. Starting September 5, Dirt Candy will no longer offer its standard dinner menu in the dining room, and will instead ask customers to put themselves in the hands of chef Cohen and her team.

Carnevino Italian Steakhouse to Host the Battle Of Cuisines

On September 9, the award-winning Carnevino Italian Steakhouse will host a dinner battle between two storied Mediterranean cuisines: Spanish and Italian. Representing Spain, Anthony Sasso from New York City’s Michelin-starred Casa Mono and La Sirena Ristorante will battle Carnevino’s very own Arnold Corpuz, representing Italy, for a seven-course menu and wine pairing.

Small Ohio Farms Shine at The Hotel at Oberlin's 1833 Restaurant

In the heart of Ohio farm country, Chef Jim Barnhart of the 1833 Restaurant at The Hotel at Oberlin is deeply committed to locally sourcing what he prepares and serves to guests. In fact, he estimates that anywhere from 75 to 90 percent of the food he serves has been grown or raised within a few miles of the kitchen of 1833.

Chef Michael Gulotta Debuts Non-Traditional New Orleans Brunch

Among the eclectic, chef-driven restaurants redefining dining in New Orleans is Maypop, home to Food & Wine 2016 “Best New Chef” Michael Gulotta. Sister to Gulotta’s acclaimed MOPHO, the restaurant, located in downtown’s South Market District, is known for its unique menu of elevated, Southeast Asia-meets-Southern Louisiana cuisine.

Forgotten to Fine Dining: Food Scraps Take Center Stage

Once an unsexy topic ushered to the sidelines, food waste is steadily moving into the limelight as chefs welcome the challenge of creating tasty dishes with scraps.In February, Balzac Wine Bar in Milwaukee, Wisconsin, joined the legion of waste disruptors with a unique proposition: Every Sunday from 10 p.

Guests Stand Up for Steak at NYC's Ikinari

A Japanese restaurant focused on thick-cut steaks and standing dining has expanded to New York City with its first U.S. location, which opened in February.Ikinari Steak was born out of founder Kunio Ichinose’s idea to make high-quality, thick-cut steaks more affordable for diners.