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Bay Area talent Roland Passot, who owns the San Francisco institution La Folie, served something that looked like beef Wellington, only it was made with garlic pork sausage, and the wrapper was a truffle and pistachio brioche.

Read More Tyler FlorenceCharlie PalmerTop ChefWinesPinot NoirPorkEventsExclusiveTop Chef 6Kevin GillespieBryan VoltaggioPigs And Pinot
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