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Mouthing Off

By the Editors of Food & Wine Magazine

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Chef Intel

Why Grant Achatz Loves His Slow Cooker

Vegetable Farro Stew with Figs and Pine Nuts

Grant Achatz professes his devotion to the 1970s’ favorite cooking gadget and shares three fantastic stews.

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Chefs-in-Residence

Hugh Acheson's Pickling Project, Mario Batali's Celebrity Lunch Date and More

Here's our weekly check in with F&W's Chefs-in-Residence. 

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Chefs-in-Residence

Eric Ripert's Perfect Breakfast, Mario Batali's New Boots and More

Find out about Mario Batali's new footwear and which chef Grant Achatz thinks was snubbed at the James Beard Awards.

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Chefs-in-Residence

Even Eric Ripert Craves a Hot Dog Once in a While

Let's check in with F&W's Chefs-in-Residence. 

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Chefs-in-Residence

If Hello Kitty Were David Chang, Here's What He Would Look Like

Let's check in with F&W's Chefs-in-Residence.

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Chefs-in-Residence

Andrew Zimmern Hangs with Queen Latifah, Snacks on Bear Cracklings

Let's check in with F&W's Chefs-in-Residence.

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The Why Guys

Grant Achatz Masterminds the Roving Restaurant

Grant Achatz

Art © Arthur Mount

Iconoclastic restaurant pro Grant Achatz (Chef and Co-Owner of Alinea and Next, Chicago) questions conventional wisdom to push the dining scene forward.

Why does a restaurant have to have a permanent address?
At my restaurants, we have already asked, why do cocktails have to be liquid? Why does food need to be served on plates? Why do reservations have to be taken over the phone? We’ve proven that, in all these cases, they don’t. The next question we’re going to ask is, does a restaurant have to have a permanent address? Why can a musical act, a theater troupe or a circus go on the road, but a chef or restaurant cannot? There is no good reason, except that people have not tried it yet. We will: We have already brought Alinea to Eleven Madison Park in New York, and they brought their restaurant to Chicago. Why can’t we go to Paris, Los Angeles, London, Tokyo, Austin, Miami? Seems very doable to me.

Related: Food Trends: Good or Evil?
Recipes from Grant Achatz
Molecular Gastronomy at Home

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