Hemingway's Wine and Bistro at the Taste of the Market

August 2, 2009 | 12:01 a.m. CDT
From left, Calvin Rolark, restaurant consultant for Hemingway's Wine and Bistro, and Greg Brockmeier, Hemingway's sous-chef, serve corn and black bean risotto with chipotle beef and dark chocolate sauce at the Taste of the Market. It took the chefs at Hemingway's 12 man-hours to prepare the food and many more in planning for this event.

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