His appearances as a keynote speaker at Restaurant Hospitality's Concepts of Tomorrow conference convinced us long ago that Clark Wolf knows more about restaurant trends than anyone in the business. And his James Beard Award this year tells us...
From: Chef Scott Szekretar, H2O Seafood Grill, Smithtown, NY. Yield: 4 servings...
From: Chef Peter Doire, Legal Sea Foods, Boston. Yield: 8 servings...
From: Chef Roy Yamaguchi, Roy's, Newport Beach, CA. Yield: 4 servings...
