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Weekly Rewind :: Jewish Sammies, Cider, Jean-Georges Chefs & BK College

Spicy Paprika Shrimp, Tasso Ham & Fontina Grits :: Chef David Gross (Cook Hall Atlanta)

Hello sunshine, the week has ended. Enjoy the rewind!

Atlanta and Scottsdale collided at De Gustibus Cook School. Two Jean-George Restaurant chefs (Cook Hall and J&G Steakhouse) took me on a old vs. new culinary tour.

Sweet Pea Soup, Spring Carrots, Brie & Croutons :: Chef Jacques Qualin (J&G Steakhouse)

Listen to Noah Arenstein, owner of Scharf & Zoyer talk global sandwiches on Heritage Radio Network.

Get into Crispin Cider -- my alternative to an ice cold beer. I'm falling in lust with the Imported Browns Lane.

We believe eating is a political act, I joined Brooklyn College academia and other critical thinkers at The Future of Food Symposium.

Beatriz Beckford, Maria Marasigan, Nicole Taylor, Corbin Laedlin :: Brooklyn Food Activists

Reader Comments (2)

I want this spicy shrimp dish right now. Looks so yummy! The color of the soup is amazing.

May 26, 2013 | Unregistered Commenteranu

I have the recipe! I'll simply sub the tasso ham with some great chicken sausage.

June 14, 2013 | Registered CommenterNicole

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