Hometown:
Athens, GA but originally Ottawa, Ontario, Canada

Favorite Stacy's® Flavor:
Stacy's® Simply Naked® Pita Chips

Favorite Snacktime:
The middle of the night

James Beard Award-Winning Chef+

HUGH ACHESON

Hometown:
Boston, MA

Favorite Stacy's® Flavor:
Stacy's® Cinnamon Sugar Pita Chips

Favorite Snacktime:
I snack all day long!

James Beard Award-Winning Chef+

JOANNE CHANG

Hometown:
Charleston, SC

Favorite Stacy's® Flavor:
Stacy's® Fire Roasted Jalapeño Pita Chips

Favorite Snacktime:
Mid-morning, before lunchtime

James Beard Award-Winning Chef+

MIKE LATA

Hometown:
I grew up mostly in Wheaton, IL but my heart is in Chicago

Favorite Stacy's® Flavor:
Stacy's® Fire Roasted Jalapeño Pita Chips

Favorite Snacktime:
After work, before dinner (with a glass of wine)

James Beard Award-Winning Chef+

MEGAN MILLER

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If you're in the mood to mix things up, try a Zestar, Viking or Haralson Minnesota apple instead of cantaloupe.

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Cottage cheese, melon and Minneapolis may seem like a foreign combination, but it isn’t. It’s an ode to the city’s Eastern European heritage and current crop. We layered a cottage cheese base with salt, pepper, savory prosciutto and a slice of cantaloupe, a native Minneapolis melon.

Twin Cities

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Here's a tip from James Beard Award-winning chef Mike Lata: if you’re interested in a lighter option, or simply can’t find crème fraiche, replace it with whole plain Greek yogurt.

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When you live in Charleston and have access to endless jumbo lump crab, you tend to take advantage of it. Here we paired the slightly sweet meat with tangy crème fraiche, Dijon mustard and just the right kick of seafood spices - a perfect complement to the spicy crunch of Stacy's® Fire Roasted Jalapeño Pita Chips.

Charleston

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There’s something about California tomatoes. They’re sweet, juicy and turn up in a lot of simple, clean recipes like our Pita & Balsamic Tomato Salad. Just five ingredients and one bag of Stacy’s® Simply Naked® Pita Chips.

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California tomato season is the longest in the country, which means you can make this recipe almost year round.

San Francisco

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This dip from James Beard Award-winning chef Joanne Chang is sweet and delcious enough to serve as a dessert. If you want to dress it up, Joanne suggests topping with an apple fan as a garnish. Cut thin slices of the apple, and fan then out on top of the dip. Pretty and tasty!

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There are few things more delicious than a crisp autumn apple, but we managed to top it with this sweet, creamy pita chip dip.

BOSTON

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Never used smoked salmon in a recipe before? Not to worry. This recipe is a perfect reason to try something new. Grab a package of smoked aslmon and keep the dip fresh in the fridge.

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Diced smoked salmon folded into rich, creamy cheesy. This recipe is inspired by the Portland coastline where fresh fish and simple recipes are always on the menu.

PORTLAND

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What’s Chicago style? It’s the combination of caramel and cheddar cheese flavors mixed up together (usually on popcorn). Here, Chef Megan Miller mixed sweet caramel dip with the savory crunch of Stacy’s® Toasted Cheddar Pita Chips.

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This recipe mixes buttery caramel with mascarpone - an Italian cream cheese. Be sure the caramel is at room temperature. Marscarpone can lump and lose its creamy texture, so try to not over mix it.

CHICAGO

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Don't know where to get your favorite brisket for Hugh's recipe? You can usually find a nice selection of brisket in the grocery deli. If you're serving these to a group, serve the jalapenos on the side for those who prefer it a little less spicy.

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Kansas City-style barbeque is slow-smoked over different types of woods. For this recipe, you don't have to smoke anything! Just grab your favorite BBQ beef brisket and a few other ingredients and you're on your way to Kansas City flavor.

KANSAS CITY

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Remoulade is a spicy, tangy, creamy condiment originally from France. The mustard, garlic, paprika and Cajun seasonings in Louisiana remoulades make it the perfect compliment to shrimp and a replacement for tarter sauce, too.

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Want to spice up your snack? Kick it up a notch by adding hot peppers to the mix.

NEW ORLEANS

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Hugh's Phoenix inspired recipe is a spin on bean dip and features green chilies -- the staple in this dry region. You can use a can of diced chilies or broil your own in the oven.

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It's easy to broil a pepper on your own. Set your oven to broil, set the pepper on a foil lined sheet and place in the oven and keep a close eye on it. When it looks charred, remove from the oven.

PHOENIX

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There's a reason when we think of California cuisine, all we think about is avocados. California produces about 90 percent of the nation's avocado crop. A single California avocado tree can produce about 500 avocados (or 200 pounds of fruit) a year. Yum.

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When you pair the cool cream of avocado with smoky, savory bacon something magical happens. Something that makes an entire plate of appetizers disappear. Add the slight sweetness of tomato and crisp lettuce and forget about it. You’ve officially entered Snack Heaven.

LOS ANGELES

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New York and Italian food just belong together. We've combind the creamy goodness of Italian ricotta (a trending taste right now) with the peppery bite of arugula. Arugula has been CULTIVATED IN THE MEDITERRANEAN SINCE ROMAN TIMES and as such, it's a favorite in Italian cooking.

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Arugula is loaded with nutrients, so SPRINKLE GENEROUSLY ON YOUR FAVORITE STACY'S® PITA CHIPS.

NEW YORK