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LA Food and Wine: Favorites from Ultimate Bites of LA
Chef Art Kolender of Hayden created a “Japanese Farmhouse Bowl with molded rice and a lovely thick slice of omega blue kampachi
By
Bob Lee
|
Published
August 27, 2018
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Full size is
525 × 525
pixels
Rappahannok Oyster Bar served refreshing cold scallops with yuzu, burnt orange, poppy seeds and tarragon.
Chef Antonia Lofasa and her team from DAMA
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