Art and Culture

OCT 2017

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art&culture; 53 EXECUTIVE CHEF RICK MACE Café Boulud, Palm Beach "We had a lot of fun with this con- ceptual dish. To dress our Rappahan- nock River oyster, we used a colorful seaweed salad of wakame, hijiki, saltwort, and shiso. We used the salt- water that we soaked the seaweed in to make a foam and added caviar to play off of the oyster's pearls." art&culture; 53 WEB EXCLUSIVE CELEBRATE THE PRESERVATION OF OUR LOCAL WATERS AT LAGOONFEST NOVEMBER 4. LEARN MORE AT PALMBEACHCULTURE.COM/MAGAZINE &

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