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Ken Oringer
A Chef with an Insatiable Appetite for Knowledge
Recipes
Chef Ken Oringer of
Clio
– Boston, MA
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Sea Urchin with Green Apple and Wasabi Foam in Nori Croquant
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Foie Gras Terrine with Citrus Textures and Flavors
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Cassolette of Sea Urchin and Lobster
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Beet Tartar
ICC Featured Speaker
Looking for a culinary challenge in Mid Coastal Maine?
Steamed Salmon with Cashews and Lime, Honey, Ginger, Curry Vinaigrette
The International Chefs Congress: September 14-16, 2008
Jeremiah Tower's PBS Companion Series
Published: July 2006
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