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LA Food and Wine Saturday: Bruts, Doots and The Roots
Herringbone’s octopus and olives
By
Elise Thompson
|
Published
September 4, 2015
|
Full size is
640 × 424
pixels
Chef Bruce Kalman's Roasted Beet and Crescenza Tortellini with Lemon, Poppyseed and Wild Fennel for Union
Hudson Valley's Torchon of Foie Gras
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