A new use for seasonal squash
A can't-miss whole fish
After graduating from the University of Michigan in Ann Arbor, McCall spent several years working in Detroit restaurants before moving back to Ann Arbor to be the sous chef at the now-closed Eve the Restaurant. In 2007, he launched the now-closed Everyday Cook, a quick, casual lunch restaurant. McCall is now the chef at Mani Osteria & Bar in Ann Arbor, Michigan.
Mani Osteria & Bar, 341 E. Liberty Street, Ann Arbor, MI 48104; 734-769-6700 or maniosteria.com
Meatloaf that's better than Mom's
Marc Taft has worked as the general manager for The Inn at Evins Mill in Tennessee, Domaso Trattoria Moderna in Washington, D.C., and the now-closed Pacci Ristorante in Atlanta, which was named one of Esquire magazine's Best New Restaurants during his tenure. In the summer of 2011, he opened Chicken and the Egg in Marietta, Georgia.
A sandwich for the New Year
Julianne Jones apprenticed with bread baker Gérard Rubaud in Westford, Vermont, and has worked in the kitchen at Christophe's on the Green in Vermont. She is the co-owner of Vergennes Laundry in Vergennes, Vermont.
Vergennes Laundry, 247 Main St., Vergennes, Vermont; 802-870-7157 or vergenneslaundry.com
Orange You Glad
The cocktail snack of the year
Tony Mantuano has been awarded the 2005 James Beard Foundation Award for Best Chef Midwest and is the chef and a partner at Spiaggia, the only four-star Italian restaurant in Chicago. He also owns Mangia Trattoria in Kenosha, Wisconsin and the chef and a partner at Terzo Piano at the Modern Wing of the Art Institute of Chicago. His latest endeavor is Bar Toma which he opened in 2011.
Bar Toma, 110 E. Pearson St., Chicago, IL; 312-266-3110 or bartomachicago.com