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Chef Ben Writes

Chef Ben Writes

My brother Ben has written his first of what will hopefully be many articles in publications. This one is on ceviche. I’ve transposed the article with images for easier reading. Here is the PDF, if you want it. I have a small obsession with turning everything I...

Tarragon scented Oyster, Aparagus Bisque

This is the first in a series of recipes from my brother Ben, a talented up-and-coming chef in Atlanta. A graduate of Johnson and Wales in Charleston, Ben has worked in some of the coolest restaurants in Atlanta, including Pricci, Corner Cafe, and Portofino. He is now...

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