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Amuse-Bouches from Great American Chefs

Photo: Lara Kastner Enlarge Photo Save Gallery Email Print Share Stumble It! Share On Facebook Save To Delicious Save To Google Bookmarks Yahoo! Bookmarks Digg This

Previous Next Displaying 19 of 21 Heart of palm with toasted bulgur and garlic mayonnaise; vanilla pudding, fava bean, and dried plum with olives; and pumpernickel with black truffle, from Chicago's Alinea.

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