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James Beard Foundation’s Taste America Hosted One Hell of a Cocktail Party Last Friday
Chef Nyesha Arrington’s Coq au Vin
By
Elise Thompson
|
Published
September 27, 2016
|
Full size is
525 × 525
pixels
Chef Neal Fraser of Redbird's Norwegian King crab legs topped with Darjeeling and seaweed
Chef Josef Centeno of Orsa & Winston's “Breakfast in a Shell”
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