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stryjewski2012.jpegCochon Chef Stephen Stryjewski on the influence of Lowcountry cooking, even in New Orleans: "If you look at any of the successful southern restaurants today they're all doing what John Martin Taylor and Bill Neil were doing 20 years ago." Spoken last night as Stryjewski served up some mean Shrimp Pilau from Taylor's Hoppin John cookbook at a dinner benefitting the St. Bernard Project. [EaterWire]

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