You know you're falling in love with a chef when you yearn to see what he would do with an ingredient that has yet to appear on his menus. You've had three preparations of pork -- using ribs, shoulder, and chops -- different yet equally succulent, so you wonder what he'd do with lamb. You've tried halibut and pollock, intriguingly paired with unexpected vegetables, and eagerly anticipate his take on salmon. You were delighted by two witty soufflés, each perfumed in an original way, and fervently hope that you can end every meal at Range with... More >>>