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At One Market Restaurant in San Francisco, chef Adrian Hoffman enthuses about his braised veal short ribs with morel velouté and English pea ragout, his take on the classic blanquette de veau. He seasons it richly with nutmeg, vermouth and shallots and swathes it in a robe of whipped cream and hollandaise.
For the full article, check out the new issue of Wine Spectator, on newsstands September 30, 2001.
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