Calling all New England Chefs

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    Calling all New England Chefs

    Would love to chat with Chefs that are knowledgeable about Yankee Historical Cooking. I am a third generation Yankee Chef, New England Food Historian and my first in a series of cookbooks is due out in a cpl months simply called The Yankee Chef. Putting my second book together as we speak and would love to chat with chefs in New England.
     
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    Re: Calling all New England Chefs

    << Not a Yankee but do enjoy clam chowder.  My own variety of it calls for using grated parsnips.  Trust me, it adds an immense amount of flavor and nutrition.

     
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