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Where the Elite meet to eat

By Sam Eifling
ESPNOutdoors.com Features Editor — Feb. 21, 2007

Wednesday, February 21, 2007

BIRMINGHAM, Ala. — Down the hall from where Gerald Swindle is showing off his new jacket and blonde-tipped Mohawk and Greg Hackney is swirling a Corona in front of his Tabasco-print tie, around the corner from Rick Clunn's plate of ravaged fried shrimp tails and Derek Remitz's sideburns-with-pinstripes combo, in a Sheraton hotel kitchen, a third-generation Louisiana chef is insisting a visitor indulge further in the shrimp and oysters. "Grab another," Tony Chachere III urges, his sunglasse ...

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