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Sea urchin has finally hit the mainstream. Although this briny, slivering sea creature's eggs are definitely an acquired taste, we learned to appreciate uni in everything from Richard Blais's uni- and crab-studded black garlic spaghetti with horseradish to Carlo Mirarchi's sea urchin straciatella.

Read More Aspen Food & Wine Classic2011 Food Trends2011 AspenSea UrchinUni
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