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Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, American, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, American, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, American, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, American, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, American, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, American, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, American, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, Tasting, Tasting, Savory, American
Chef Marc Forgione and Sommelier Matthew Conway of Restaurant Marc ForgioneNew York, NYNew AmericanFebruary 2015
Chef Matt Lambert and Sommelier Dane Campbell of The Musket RoomNew York, NYNew AmericanFebruary 2015
Chef Mike Moore of Seven Sows Bourbon and LarderAsheville, NCSouthern, Charcuterie, AmericanOctober 2013
Chefs Laura Reuss and Ben Mixson of White Duck TacoAsheville, NCMexican, Tex-Mex, New AmericanOctober 2013
Chef Scott Cummings and Pastry Chef Mike Winkelman of Outermost InnMartha’s Vineyard, MASeafood, American, PastryMay 2013
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