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Hors D'Oeuvres
Crazy Bread
By
FARIDEH SADEGHIN
Pickled Stone Fruit and Burrata Flatbread
Grilled Oysters on a Bed of Salt
Boudin Blanc
Green Hummus
David Kinch’s Tater Tots
Thai Charred Squid (Pla Muek Yang)
Homemade Ricotta
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Don Pepe’s Chiles de Árbol Salsa and Guacamole
Arugula, Radicchio, and Fennel Salad
Crab Toast
Abruzzo-Style Grape Focaccia
Fried Stuffed Castelvetrano Olives
Broth with Crêpes (Crespelle en Brodo)
D.I.Y. Pickles
Pizza Chiena
By
MARY MAZZACCO
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