Guest Contributor starts this month.

As part of my journey to provide reader's with a more modern look at food today, I have the pleasure of introducing a local chef. His name is Chef Dana Cox.

Profile:

I am an Up and coming Avante Garde yet traditionally trained Chef. My culinary point of view my look, taste, and texturally feel complicated, but remains clasically simply. My aim is to provide familiar foods, cusine, flavor profiles, and traditions; and apply 21st Century thought porcesses, technology, and techniques to give diners and patrons a sense of what food is, can be, and what they may have always imagined would be. rom peoples first amazement with "Tang" and the Moon Landing and knowing how closely science and food came together, is the same type of sentiment and nostalgia, along with creativity and passion that I wish to bring with my traditional skills, and new found interest in the Molecular Cuisine Trend.

Chef Dana Cox in action!