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Frozen foie gras with pistachio and rhubarb.
The Craft experience distilled into a tasting menu of small plates: translucent slices of pressed pigs head served with pungent bits of fresh marjoram; a tart salad of dandelion greens in a dressing of pureed anchovies and capers; a jarful of chicken-liver mousse glazed with a sour jelly of verjus. Read Jonathan Gold's "Craft of a Top Chef: Lost and Found at Tom Colicchio's L.A. Spinoff Show Craftbar."
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