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Dungeness Crab and Sauvignon Blanc

Chef Mark Dommen, One Market Restaurant, San Francisco
Owen Dugan
Issue: October 31, 2010

The origins of this dish reflect the background of Mark Dommen, chef and partner at One Market restaurant in San Francisco. He learned his trade from such masters as Hubert Keller, at local destination Fleur de Lys, and Jean-Louis Palladin in Washington, D.C. "The original thought process," Dommen says, "is just that crab and apple are a classic combination."

For the full article, check out the new issue of Wine Spectator, on newsstands October 5, 2010.

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