Hall of Fame Best New Chefs: Monogamists
F&W Best New Chef 2005 Lachlan Mackinnon-Patterson
Mackinnon-Patterson is famous for his Friulian food, like this clever take on traditional antipasto.
Pappardelle with Milk-Roasted Baby Goat Ragù
F&W Best New Chef 2007 Johnny Monis
Here, Johnny Monis slowly roasts baby goat in milk until it’s meltingly tender, then simmers it in tomato sauce.
Roast Veal with Marjoram
F&W Best New Chef 2005 Daniel Humm
If Humm were cooking in the northern, more Germanic part of Switzerland, he’d probably serve this spectacular roasted veal with spaetzle, but because he’s in the southern, Italian region, he makes a luscious risotto with porcini mushrooms.
Red Snapper Ceviche
F&W Best New Chef 1991 Allen Susser
Susser prefers to use firm white-fleshed fish like red snapper and grouper, as well as conch and rock shrimp, for ceviches, because they keep their shape well. “Dice the fish into uniform pieces, so they cook evenly in the citrus juice,” he advises.
Chilled Cucumber-Avocado Soup with Spicy Glazed Shrimp
F&W Best New Chef 2006 Douglas Keane
Keane is such a fan of chilled soups that he puts at least one on his menu every season including winter.
Chile-Rubbed Flank Steak with White Polenta
F&W Best New Chef 1999 Ron Siegel
Smoked Salmon-Stuffed Puffs
F&W Best New Chef 2003 Gabriel Kreuther
Butter-Braised Radishes with Sorrel
F&W Best New Chef 2005 Tony Maws
Few people think of eating warm radishes, but they are delicious—like turnips with a little bite. According to Maws, who describes himself as “more of a butter guy than an olive-oil guy,” some butter also softens the edge.
Celery Root and Mushroom Lasagna
F&W Best New Chef 2002 Fabio Trabocchi
For this streamlined version of his luxe lasagna in bianco (white lasagna), Fabio Trabocchi layers flat noodles with a supremely rich sauce, along with a root-vegetable ragù, fresh mozzarella and whole basil leaves.