Just mention hunting or fishing and Walter Bundy launches into stories of how harvesting nature’s quarry inspires his work as a professional chef. His understanding of the cycle of life and the consumption of its fruits taught him how ingredients should taste at their freshest. Later work with chefs such as Mark Miller and Thomas Keller further augmented his cooking expertise.
 While enrolled at the New England Culinary Institute, Bundy developed a love of wine that led to a ...

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