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Frozen Chestnut Custard with Chef Monica Segovia-Welsh at Chelsea Market

Chicken Satay with a Chinese Twist with Chef Philippe Chow

Sustainable Living Meets Pan-Asian Fare with Chef Andrea Reusing at Chelsea Market

Syrah Wines with Patrick Cappiello at Gilt

Summer Salads with Nutritionist Jodi Greebel

Manhattan's Best Martinis with Ryan Metke at Bungalow 8

Marinated Cerignola Olives with Chef Tony Mantuano at Chelsea Market

Mediterranean Octopus with Chef John DeLucie at The Waverly Inn

Sonoma in a Bottle with Frei Brothers

Trio of Crudo at Riva with Chef Jason Travi

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