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Chef de Cuisine Brad Deboy from the Park Hyatt Washington DC's Blue Duck Tavern shares a timely and delicious seasonal recipe with us!Spring Strawberry and Basil Salad Ingredients: Dressing: •       3 TBSP extra virgin olive oil •       1 TBSP white balsamic vinegar •       ½ TBSP honey... (more)
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It was an evening of macarons and merriment at the Ritz-Carlton Georgetown when an intimate group was introduced to Pastry Chef Arnaud Chavigny.  The French chef charmed everyone with his smile and made crepes to order for all - the brown sugar and Grand Marnier crepe was simply divine!  Along with a charcuterie table and flowing champagne, a real fire roaring, and a trio providing... (more)
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