What chefs can't wait to cook

This is part of Restaurant Hospitality’s special coverage of the 2014 South Beach Wine & Food Festival held in Miami Beach, Fla., Feb. 20-23.

One of the most brutal winters in history still has a grip on a large part of the country, but it hasn't kept chefs from dreaming about favorite spring ingredients and recipes. Here’s a look at what they can’t wait to start using.

Joey Campanaro, chef/owner of The Little Owl and The Clam in New York City: While I'm here i

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish