C ULINARY C URRENTS ® 34 September 12, 2005

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Date: 2005-10-16 21:27:59 Gary Danko Foie gras Hubert Keller The French Laundry Roland Passot Food and drink San Francisco Bay Area French cuisine		C ULINARY C URRENTS ® 34 September 12, 2005 Add to Reading List Source URL: www.cyrusrestaurant.com Download Document from Source Website File Size: 60,67 KB Share Document on Facebook

	The cheese cart at Restaurant Gary Danko offer fifteen to twenty cheeses nightly. We feature cheeses from many corners of the world rotating through hundreds of selections in a year. We balance our cart choices with our DocID: 1oAXm - View Document
	Jeff Drew Chef / Partner Jeff entered the culinary field at the early age of thirteen as a caterer and was encouraged by his chef to later attend The Culinary Institute of America to broaden his skills. As part of his ex DocID: 196Ww - View Document
	FOR IMMEDIATE RELEASE Press Contacts: Mary Blanton Ogushwitz / Kimberly Murphy MAGRINO Tel: DocID: 16LbQ - View Document
	Relais & Châteaux Relais & Châteaux is an exclusive collection of 475 of the finest hotels and gourmet restaurants in 55 countries. Established in France in 1954, the Association’s mission is to spread its unique art DocID: 15LUM - View Document
	Presenter Biographies MATT ABERGEL has always had a passion food and art, but rather than cultivate these interests through formal education, he was consistently drawn to the path of hands-on experience. This path took h DocID: 157Aw - View Document