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USA Pears Night Market Presented by Snake River Farms
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Departure's Gregory Gourdet offered Chinese sausage sandwiches, crispy albacore and Dungeness crab sandwiches, and paper take-out containers boastng not one but two flavors of ice cream: kuri squash with pumpkin seed brittle and coconut huckleberry with salted coconut caramel.
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Incanto chef Chris Cosentino's beef tongue tartare gets a dose of tiny croutons beside a begrudgingly scrawled note noting the risk of eating raw beef (Cosentino delivered even more raw goodness at his Grand Tasting demo on Saturday, in the form of fresh-ground beef heart puttanesca).
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USA Pears Night Market Presented by Snake River Farms
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Lines for Naomi Pomeroy's Chinese sausage and heirloom tomato BLT were among the longest of the event—and the flavors of five spice-seasoned beef with spicy aioli were worth the wait.
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USA Pears Night Market Presented by Snake River Farms
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Left, Zahav's Michael Solomonov delivered a perfect spoonful of liver mousse atop air-dried beef basturma sprinkled with gribenes, crispy chicken skin bits. Right, Quin's Jami Curl crafted Caramelized Honey Seafoam with Chocolate, Marshmallow, and Smoked Cocoa Salt.
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USA Pears Night Market Presented by Snake River Farms
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Boke Bowl's Patrick Fleming and Brannon Riceci served up Rabbit 3 Ways: seared rabbit confit rested on a rabbit and fresh water chestnut dumpling, floating like a raft in a pool of rabbit dashi broth.
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USA Pears Night Market Presented by Snake River Farms
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USA Pears Night Market Presented by Snake River Farms
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Though the lines had cleared by the time this photographer captured the waning hour of the event, the party (and after-parties) raged on around town.
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