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Hall of Fame Best New Chefs: Visionaries

Driven by an idea—organics, avant-garde equipment, the ultimate pork bun—these men and women have inspired countless other chefs.
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recipes

Trout with Warm Pine-Nut Dressing and Fennel Puree

F&W Best New Chef 1989 David Bouley

David Bouley uses a mix of wild mushroom scraps to infuse the pine-nut sauce that tops his seared trout. Home cooks can make a pine-nut dressing for trout, using dried porcini plumped in the microwave.

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