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Ken Oringer
A Chef with an Insatiable Appetite for Knowledge
Recipes
Chef Ken Oringer of
Clio
– Boston, MA
+
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
Great Chef de Partie Opportunity in Chicago
Naam Phrik Num from Chef Andy Ricker of Pok Pok - Portland, OR
StarChefs.com will soon be tasting in Atlanta, New Orleans and Hawaii. Want to nominate someone? Do it here!
The Culinarian: A Kitchen Desk Reference
by Barbara Ann Kipfer
John Wiley & Sons
October 2011
Published: July 2006
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