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  1. When speaking about can’t miss desserts, no other name in the region elicits a more passionate response than that of Hedy Goldsmith. Recently awarded a James Beard nomination (Outstanding Pastry Chef 2012), the Executive Pastry Chef of The Genuine Hospitality Group of restaurants (Michael’s Genuine Food & Drink in Miami and Grand Cayman, Harry’s Pizzeria in Miami) remains one of the most respected professionals in the country.

    With the October 2, 2012 release of her debut cookbook, BAKING OUT LOUD: Fun Desserts with Big Flavors (Clarkson Potter), Goldsmith is busier than ever. Now in her 3rd season of Cooking Channel’s Unique Sweets, she has appeared on Food Network’s The Best Thing I Ever Ate, Iron Chef America and Food(ography). Hedy and her recipes have been featured in People, The Wall Street Journal, Food & Wine, The New York Times, Bon Appétit, The New York Post, Wine Spectator, Huffington Post and MSNBC. Hedy is a regular contributor on foodnetwork.com and her seasonal recipes can be found on cookingchannel.com.

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  2. Chicago Gourmet is a premier culinary experience aimed to promote Chicago’s impressive food and wine community. It was created by the Illinois Restaurant Association and the Anton Family Foundation to celebrate and honor both Chicago’s culinary achievements and the creative vision of the chefs, master sommeliers and wine makers who are participating. It also aims to highlight the city as an international culinary destination via its unparalleled epicurean talent. Chicago Gourmet is presented by title sponsor Bon Appétit magazine, in conjunction with the Illinois Restaurant Association and Southern Wine & Spirits of Illinois.

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  3. Daniel Serfer, chef and owner made Blue Collar the type of restaurant that you always want to go to with friends and family. Blue Collar is a casual place that has a warm and inviting team whose only goal is to make sure you have a good time while you are there. The food offerings are plenty diverse and super tasty. Some of the favorites are the homemade pastas, shrimp and grits, and the pork and beans. The menu will surely have something that you will enjoy even if you are a vegetarian. It’s the kind of spot you would want to eat at at least once a week. This is why the offerings are so diverse and plentiful. The beverage menu has a bunch of really cool choices that are soft on the wallet yet full of fun and flavor. Come by and say hello.

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  4. Jim Tselikis and Sabin Lomac believe that the best way to satisfy an appetite is to consume some of the most authentic foods from across the globe. Hand cut Italian pasta. French truffles. California oranges. Maine lobster. Foods as unique as the places they come from and the people that harvest them. That’s what we’re about.

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