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Kai Restaurant: a Tour
Channel: NYMag
Length: 0
Date: July 08, 2009
Chef Yorinobu Yamasaki talks about the seasonal kaiseki cuisine at his restaurant in the Upper East Side.
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Veritas: a Tour
Channel: NYMag
Length: 0
Date: July 08, 2009
Chef Scott Bryan discusses the vast, fairly-priced wine selection and the French-influenced, contemporary American cuisine at his restaurant in th...
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Mario Batali & Marisa Tomei Cook
Channel: NYMag
Length: 0
Date: July 08, 2009
Celebrity chef Mario Batali and Oscar winner Marisa Tomei teamed up for a cookbook featuring Italian recipes from celebrities.
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Batali Makes Cannoli Dough
Channel: NYMag
Length: 0
Date: July 08, 2009
Mario Batali demonstrates how to make the dough for chocolate chip-orange cannoli, a dessert that’s part of his Italian Christmas Eve Feast of the...
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Alta Restaurant: a Tour
Channel: NYMag
Length: 0
Date: July 08, 2009
An overview of Alta, a Greenwich Village restaurant that serves small plates with "no appetizer/entree structure."
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Per Se: a Tour
Channel: NYMag
Length: 0
Date: July 08, 2009
Chef Thomas Keller explains the philosophy behind the name, design, and cuisine of Per Se restaurant in Midtown.
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Annisa: a Tour
Channel: NYMag
Length: 0
Date: July 08, 2009
Chef Anita Lo discusses her restaurant in Greenwich Village, emphasizing the large inventory of wines from female vendors and vineyard owners.
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Craftsteak: a Tour
Channel: NYMag
Length: 0
Date: July 08, 2009
Chef Tom Colicchio presents his steakhouse-style restaurant in Chelsea.
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Telepan: a Tour
Channel: NYMag
Length: 0
Date: July 08, 2009
Chef Bill Telepan is adamant about seasons at Telepan restaurant in the Upper West Side.
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Chef Boulud Introduces Gavin Kaysen
Channel: NYMag
Length: 0
Date: July 08, 2009
Daniel Boulud introduces the new chef of Cafe Boulud, Gavin Kaysen, a competitive young chef who has battled in both the Bocuse d’Or and the Next ...
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Christophe Gerard Cooks Sweetbreads
Channel: NYMag
Length: 0
Date: July 08, 2009
Christophe Gerard, chef de cuisine of FARM at the Carneros Inn, blanches them in milk, then drains them and pan-fries them in butter.
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