Food for Fetes: Four Flavors, Four Chefs

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WASIO Photography

Chef Mark Ellis prepared small pipettes were filled with Caesar dressing via sous vide.

Photo courtesy of the chef

Potato Tikka Fritter from Chef John Reed.

Photo courtesy WASIO Photography

Chef Karen O’Connor’s chicken roulade

Photo courtesy WASIO Photography

Chef Clay Brunton’s Crab & Shrimp Sui Mai

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