Alice Waters Goes To Washington To Cook Dinner
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Aided by a group of local culinistas, Waters hopes the Monday night menu will feature Chesapeake Bay oysters and crostini; rockfish soup and a confit of saffron-spiked tomatoes, though if the fish don't look so great, she'll shift to winter vegetables; shoulder of local lamb with salsa verde, and an apple tart.
Annie Groer | Posted 02.14.2009 | Style