Behind The Line at DiLido Beach Club on South Beach With Top Chef Jeff McInnis
By Jacob Katel in Behind the Line
Monday, Aug. 17 2009 @ 11:07AM
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| Jacob Katel |
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| slicing heirloom tomatoes |
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| Whipping liquid nitrogen into a yogurt based salad dressing. |
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| The frozen dressing is scooped on top of the salad where it melts as the diner eats it. |
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| Working the line. |
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