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Chef on Call: Flexing Their Culinary Mussels

Oceanaire's Chef Rob Klink teaches two ardent gastronomes about cooking seafood and sustainable practices.

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A Lesson in Seafood, Sustainably Speaking
Article | As Shannon and Jamie Konn dined on fish cakes and salmon rillettes at the bar of the Westend Bistro in January, they unwittingly inspired today's column. Standing near the petite blonde and her tall, dark-haired husband, I noticed how carefully they savored each bite. But I could catch only snipp...

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