Chef's choice 

Professionals pick one dish they'd eat before they die

click to enlarge JAMES CAMP

Hugh Acheson, Five & Ten
"The beef tendon and tripe in chili sauce at Peter Cheng's. It's a cold appetizer in a spicy sauce and, man, it is so good. It's tender, braised tendon. We're not often presented with cold meat dishes, but it's exciting and different, and I'd definitely eat it on my last go-around."



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