At this past spring's James Beard Awards Gala, Marc Vetri worked up a flour and egg–induced sweat while feeding fresh pasta to the hungry masses, and we mean fresh: the Philadelphia restaurateur, who was also an Outstanding Chef nominee that night, rolled pasta dough by hand during the entire post-show reception. Read our pre-Awards interview with Vetri here, and keep an eye out for his seventh concept, Lo Spiedo, this fall.
