Chefs and Restaurants

Rolling in The Nov/Dec Dough Issue

Liz Grossman

It’s the end of the year, and we’re closing things out with maybe my favorite “double entendre” issue theme yet. Last fall we focused on money, and this year it’s all about dough. Once again we mean more than just the green kind. Our themes allow us to not only think outside the box but cover everything from food and drink trends to the business of running your bars, restaurants, and bagel shops (in the...