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In restaurants across the Washington region, innovative chefs use elaborate, multi-course tasting menus to highlight specific ingredients or techniques. While these unique dining experiences can generate buzz for top-flight restaurants, longtime food journalist Corby Kummer argues that they often end up embodying the worst of American "foodie" culture. Kummer joins Kojo to chat about the history of menus, and what restaurants can learn from paying more attention to those paying for meals.