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February 2008

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  • features

  • El Gobernador »

  • The Gospel According to Matthew »

  • The Last Drop »

  • Eat Their Words »

  • The Class of 2017 »

  • The Skinny On Obesity »

  • 35 People Who Will Shape Our Future »

  • columns

  • Behind the Lines »

  • Nate Blakeslee »

  • Patricia Kilday Hart »

  • Sarah Bird »

  • Web Extra »

  • reporter

  • In the Chute »

  • The Horse’s Mouth »

  • The Cheap Seats »

  • The Working Life »

  • Faith Bases »

  • Green Guinea Pig »

  • Hollywood, TX »

  • Street Smarts »

  • Texquisite Corpse »

  • Texas Monthly Talks »

  • miscellany

  • Contributors »

  • Editor’s Letter »

  • Roar of the Crowd »

  • web

  • Appetite for the Future »

  • Toilet Tales »

  • Sneak Peak »

  • The Gritty Truth »

  • multimedia

  • Third Grade Social Studies »

  • Robots with Attitude »

  • Geezer Nation: Podcast »

  • Twin Wells Chapter Two »

  • recipes/cookbooks

  • Cream of Mushroom Soup »

Eat Their Words

We wanted to know what Texas dining would look like in the next few years, so we asked the biggest names in food—the state’s leading chefs, restaurateurs, cookbook authors, and the like—to tell us what we’ll be having for dinner.

by Patricia Sharpe

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