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Tasting new whites (and new vintages) with Frontera/Topolo staff. This Australian impaled Chard will be a go-to!
21 Dec 2010 23:22

Tasting new whites (and new vintages) with Frontera/Topolo staff. This Australian impaled Chard will be a go-to! 



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Rick Bayless

Chicago

Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time

web www.rickbayless.com

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Finishing 7 pounds of butter-pecan toffee to take to my friends in Oaxaca for Christmas! Tasting new whites (and new vintages) with Frontera/Topolo staff. This Australian impaled Chard will be a go-to! Arrived in Oaxaca. 20th Christmas here, 14 in the same hotel. Nice to have such a warm welcome awaiting
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