Chef Paul Carmichael formerly of Maacute Pecircche prepares a dim sumstyle Scotch egg with maple syrup at the recent Pork Summit at the Culinary Institute of America Greystone

Chef Paul Carmichael, formerly of Má Pêche, prepares a dim sum-style Scotch egg with maple syrup at the recent Pork Summit at the Culinary Institute of America Greystone.

Menu Moves: Dim sum dovetails with current dining trends

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Dim sum-style foodservice dates back more than 400 years....so clearly it was about time for a refresh. Today, chefs across the U.S. are revisiting the Cantonese tradition of bite-size servings on small plates. But they’re adding a few twists, such as using nontraditional items and serving them dim sum-style from carts wheeled through the dining room.

In an interesting reversal of trendsetting, eastern regions of the world are now looking to American chefs as inspiration for dim

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