I had the distinct pleasure of selecting and profiling three culinary brights for Plate Magazine's inaugural "Chefs to Watch" list:
>> Ann Redding and Matt Danzer of Uncle Boons in NYC, where I've spent many an evening sending my mouth on a delicious roller coaster ride across fiery banana blossom salads, grilled baby octopus with nam prik talay and rotisserie chicken with green mango salad.
>> Emily Crawford of The Corson Building and The London Plane in Seattle, two beautiful restaurants that I'd live in, if I could, just so as to have Crawford's lovely and clever Pacific Northwest-meets-Middle Eastern/Indian/Nordic dishes every day.
>> Jonathan Wu of Fung Tu (NYC), a thoughtful, measured talent serving some of the country's most imaginative and personal modern Chinese dishes.
Read about 'em, make their recipes, and go to their restaurants. DO IT!