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Top Tastes from LAFW: Saturday’s Lexus Grand Tasting
Chef Bruce Kalman’s octopus with a Koda Farms chickpea conserva, preserved lemon yoghurt and Dukkah, an Egyptian spice mix (photo by The Offalo)
By
Elise Thompson
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Published
September 2, 2016
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Full size is
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Chef Sean Chaney of Hot’s Kitchen presented a Hudson Valley Foie Gras Mousse with vanilla-peach jam on Melba toast. (Photo by The Offalo
The Food Network’s Robert Irvine's Buttermilk and Sriracha Southern Fried Chicken offset by Kimchi Deviled Eggs
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