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A Turn to Simplicity at Masters of Food and Wine

Top chefs and stellar wines vie for attention in Carmel
Harvey Steiman
Issue: May 15, 2004

When chefs come together to cook, they often try to outdo each other with architectural presentations and exotic ingredients. That has happened in the past at the annual Masters of Food and Wine. This year, however, the event's 35 featured chefs emphasized less-elaborate fare, impressing guests with braised food and simple-looking plates at every meal.

For the full article, check out the new issue of Wine Spectator, on newsstands May 15, 2004.

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