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What Chefs Are Eating

Airport Sushi, Wild Boar & Lobster "Shells"

Chris Cosentino's Airport Sushi

Chris Cosentino's Airport Sushi Courtesy of Chris Cosentino

Here, highlights from the feeds of F&W's favorite chefs on Instagram.

Japanese Airport Sushi: San Francisco chef Chris Cosentino wrapped up his recent tour through Japan—where he ate incredible sashimi and supremely crisp tonkatsu—with unexpectedly delicious looking sushi at the Narita airport.

Lobster Pasta: Top Chef alum Richard Blais cooked some puntastic lobster "shells" with old bay butter & bottarga at his Atlanta restaurant, The Spence.

Wild Boar Ham: At Jamie Bissonnette and Ken Oringer’s original Boston location of Toro, Rhode Island chef Matt Jennings served some thinly shaved 12-month-aged wild boar ham.

Authentic Fish and Chips: Cutting-edge L.A.-based chef Ludo Lefebvre had a taste of traditional, extra-crispy fish and chips—with a side of peas for good measure—in London.

$2 Caramel Apple Cakes: Girl and the Goat chef Stephanie Izard greeted October with glazed caramel apple cakes.

Related: Best Top Chef Restaurants
Delicious Japanese Recipes
Recipes for Fall Produce

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