Just For You: In The Next CulinaryWoman Newsletter
An ambitious cocktail bar chef
What is the first thing that comes to mind when you say “bar food?” Some might say snacks, like Chex Mix or popcorn. Others might name appetizers, like chips and queso or mozzarella sticks. If you have been to England, it could be a ploughman’s lunch or Shepherd’s Pie.
Phil Whitmarsh has much loftier goals. He runs the culinary program at Jewel of the So…
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