March 31st, 2000 Borrowing From The Best Five top chefs share their culinary style By Harvey Steiman It all looks so easy when you see it on the plate at the restaurant. Add a little of this to a little of that; put it together with a sauce and a garnish, and just like that, a beautiful serving of the restaurant's specialty is created.
For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2000.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Passionate about wine? WineSpectator.com seeks a highly motivated digital journalist for an assistant editor position in its New York editorial department.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions