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The Dish

  • Cleanses part of menu at juice bar
    A “celebration on a cellular level.” It's what the cold-pressed, unpasteurized juices from Jai Juice & Cafe offer, owners Julia Haller and Dani McGuire write on its
  • Cleanses part of menu at juice bar
    A “celebration on a cellular level.”It’s what the cold-pressed, unpasteurized juices from Jai Juice & Cafe offer, owners Julia Haller and Dani McGuire write on its website.
  • Tom's Donuts adds shop
    Melissa Wasson grew up around the doughnut business. Her family has been working with Tom's Donuts since 1980 – before she was born.
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TV chef heads to national contest

If Ed Ribel knows one thing, it’s what he wants. He wants to win.

“It would be huge,” he says.

The chef and host of “Calling A Chef,” which appears on public access television, is among 18 chefs who will compete in the 11th annual Great American Seafood Cook-Off on Aug. 2 in New Orleans. Each chef represents his home state and is required to prepare a dish using seafood or fish from the area.

While chefs from Southern states have a bounty of choices, Ribel says it took a bit of searching to find something he wanted to prepare. He chose farm-raised rainbow trout from Bell Aquaculture in Redkey.

For obvious reasons, he is guarding the recipe, which has taken weeks to perfect. He does share that the fish will be prepared in a cast-iron pan and, on a rectangular plate, it will be served with rice pilaf and asparagus.

“I’m pulling out all the stops.”

The competition will be judged by six chefs, including Ben Pollinger, executive chef of Oceana in New York. In years past, it has been televised on Food Network and PBS.

Joseph Decuis wins

Joseph Decuis has done it again, receiving a nod from Wine Spectator.

The Roanoke restaurant earned a “Best of” Award of Excellence in the newly released 2014 Restaurant Awards, which highlights the eateries around the globe that offer the best wine selections. This year, 3,748 restaurants have been named award winners, spanning 50 U.S. states and over 80 countries and territories.

Joseph Decuis is among 21 Indiana establishments – and the only one from northeast Indiana – to be honored. Wine Spectator listed its strengths as varietals from California, France and Italy. The restaurant also won the award in 2013.

Café coming

Signs are up for Chameleons Cafe & Smoothie Bar at 2461 Hobson Road, the former Honey on the Table and short-lived Crave location. More details to come in next week’s column.

Crave, billed as a cross between fine dining and barbecue by its owner, Mike Bentz, opened for just two months last year.

Honey on the Table offered sandwiches and baked goods and sold specialty market items. It was opened by longtime culinary gurus Pamela Downs and Lisa Williams; it closed in July 2013.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email kdupps@jg.net or call 461-8462.

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