Home > Magazine Archives > Sept. 15, 2003 Issue > Features
World Flavors, American Wines
A wine-and-food matching menu from New York's MArch Restaurant
Owen Dugan
Issue: September 15, 2003
These days, chefs rarely soft-pedal their flavors. When lemongrass appears on a menu, diners can expect to see stalks of it on their plate. Coconut milk conjures visions of thick curry sauces and tropical aromas.
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