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LA Food and Wine Saturday: Bruts, Doots and The Roots
Chef Bruce Kalman’s Roasted Beet and Crescenza Tortellini with Lemon, Poppyseed and Wild Fennel for Union
By
Elise Thompson
|
Published
September 4, 2015
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Full size is
640 × 424
pixels
Craft Brew from Deep Ellum Brewing
Herringbone's octopus and olives
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