They were making ice cream with liquid nitrogen last night at San Francisco's One Market, as the glamorous Michelin-starred San Francisco restaurant celebrated its 20th anniversary.
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Everyone was wondering what would come after cupcakes in the culinary saga of low-culture-meets-high-culture and kiddie-classics-go-ironic. Sugary cereals made a run for it, but popcorn might have the edge, if San Francisco chefs get their way.
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