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    Current Issue: Vol 91 No 2NY Restaurant Show coming soon, RODE Architects celebrates 10 years, UFood Grill expands South, Little Leaf Farms for freshest greens, Pino Maffeo's passion shines on menu, Harvard Dining on cutting edge, and more...

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    Secrets of Success June 2017: Tyler Elliott, Pastry Chef, Moxy, Franklin Oyster House, Jumpin Jays Fish Cafe, Portsmouth, NH Staying close to home, Tyler was accepted into the Le Cordon Bleu Culinary program where he received his certificate in Culinary Science and studied Business Management. In Tyler's search for the perfect internship, he came across the Wentworth by the Sea, which was set to reopen just before his internship started. Being one of only four grand hotels left in New Hampshire, Tyler was drawn to its charm, history and newly invigorated energy. After Tyler's internship ended, he remained at the Wentworth by the Sea and quickly became an integral part of the pastry department. Tyler worked his way up to Executive Pastry Chef, where he continued his career for nearly twelve years. Tyler worked alongside many renowned chefs and cooked at the famed James Beard House.
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    Guest Column: Does terra matter under the law? The short answer is yes. Italian San Marzano tomatoes are often praised as the best tomatoes in the world, but not every San Marzano tomato sold in the US is a tomato grown in Italy. The label 'San Marzano' refers to both a type of tomato, and a location, so some producers in the US are using this to their advantage to grow tomatoes more cheaply in the United States, and marketing them as San Marzanos.
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