| http://www.w3.org/ns/prov#value | - e members of the American Culinary Federation, included alternative-source ingredients, ethnic flavors, and specialty alcohol.The trend of small plates is definitely hot, including offering tasting menus of small portions of food, wine or other alcohol beverages, chef John Kinsella, president of the American Culinary Federation and senior chef instructor at Midwest Culinary Institute in Cincinna
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