Chestnuts aren't just for homey holiday dishes like stuffing anymore; restaurant chefs around the country are using them in surprising ways. At Le Castagne (Italian for "the chestnut") in Philadelphia, chef Brian Wilson makes a stunningly rich pasta dish with chestnuts, hazelnuts, ungodly amounts of cream and a dusting of cocoa powder.
For the full article, check out the new issue of Wine Spectator, on newsstands November 1, 2007.
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