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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

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