May/June 2017 Publisher’s Letter
Take a note from the Italians, and let the wonders of Mother Nature’s bounty do the leg work this season. You’ll find plenty of it at the annual NRA Show, May 20- 23, held in a premier foodie city (and Chef magazine’s hometown): Chicago. Come hungry and prepared to eat, learn, taste, network and be inspired.
But right now, join us on a trip to Italy and read stories on new-age meatballs; cicchetti, small savory snacks; and Italian cheeses made in Wisconsin.
Be sure to follow us on Facebook (@chefmagazineUSA), and catch the next issue of Chef to read the latest on the ACF National Convention and what Team USA is doing to prepare.
Dan von Rabenau