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Issue 175
Making Sausage with a Master
By
CHRIS COLIN
On the Spritz
By
TALIA BAIOCCHI AND LESLIE PARISEAU
Dried Beet Powder
Grilled Rockfish
Grilled Sangria
Sean Brock’s Secret Weapon
Pickled Stone Fruit and Burrata Flatbread
Seaweed Butter
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Coffee Butter
Chile Sauce
Giant Fennel-Chile-Rubbed T-Bone Steak
Grilled Oysters on a Bed of Salt
Yogurt-Marinated Chicken Shawarma
Pork and Duck Sausage
Grilled Seafood Tower
Garlic and Herb Sausage
Boudin Blanc
Graham Shortbreads
Smoked Almond S’Mores with Whiskey Marshmallows
Rosé All Day
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