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Chefs Rachel Freier and Laura Sutter blend artisan cheese and Japanese cuisine in a their popup dinner series, The Cheese Course.
Harbison Deviled Tea Eggs in Kataifi Nests with Pickled Lotus Root
Kataifi, a shredded phyllo pastry, acts as a nest for this tiny deviled quail egg topped with pickled lotus root.
Mimolette Ramen
This take on classic ramen gets its flavor from an unlikely ingredient- a hard French cheese.
