MISSOULA, Mont. — The University of Montana announced two culinary students were recognized on the national culinary stage in separate competitions. Executive Chef Brian Heddleston won first place in ...
Superyacht Chef Adam Brydon’s crispy skin sous vide duck breast, foie gras, Swiss chard, pickled blackberry, and mulled wine jus, one of the menu items featured on his Christmas dinner for superyacht ...
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