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BEHIND THE EXPERTS
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Frozen Chestnut Custard with Chef Monica Segovia-Welsh at Chelsea Market
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Chicken Satay with a Chinese Twist with Chef Philippe Chow
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Sustainable Living Meets Pan-Asian Fare with Chef Andrea Reusing at Chelsea Market
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Syrah Wines with Patrick Cappiello at Gilt
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Summer Salads with Nutritionist Jodi Greebel
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Manhattan's Best Martinis with Ryan Metke at Bungalow 8
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Marinated Cerignola Olives with Chef Tony Mantuano at Chelsea Market
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Mediterranean Octopus with Chef John DeLucie at The Waverly Inn
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Sonoma in a Bottle with Frei Brothers
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Trio of Crudo at Riva with Chef Jason Travi
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