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June 18, 2010 Food Arts, June 2010
"The cuisine rivals that of any major event. (At the Dine Around), Chef Mike Lata maintained his local, seasonal and sustainable mantrain collaboration with Chris Hastings of Hot & Hot Fish Club and Andrew Carmellini of Locanda Verde. The trio served crudo of red fish with pickled spring vegetables, slow-roasted pork loin with sweet potato and fennel agrodulce, and buttermilk panna cotta with citrus."
