Prepare the stew.
Convert it to this delicious, sticky maple-bourbon treat.The best part might be the sauce it creates for itself at the bottom.. Get the Recipe.(Keep screen awake).
1 large tomato (about 12 ounces).2 tablespoons finely chopped mild onion, such as Vidalia.1/2 cup diced (1/2-inch) day-old bread, preferably from a country-style loaf.
Tomato water sauce.Tomato juice, Bloody Mary mix or V-8 juice, if needed.
5 tablespoons good olive oil.
1 tablespoon finely chopped tarragon or chives.Even after they won, the award remained a motivator.
"I felt a huge amount of pressure, in a weird way," says Dotolo, "because I knew what it meant for all the classes before us, and what it meant for the restaurant.It was a good pressure.".
The process for finding each year's Best New Chefs has remained largely unchanged since 1988.It begins with a pool of nominees, many of whom are suggested by Best New Chef alumni, scouted on previous trips, vouched for by Food & Wine editors and trusted friends, or from an open call to the industry.
(Editor: Durable Mice)