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Also, his favorite ingredients include crab and blueberries.
Harold Dieterle's Thai restaurant hosts a foraged-foods meal.
Harold Dieterle shows off the Thai fried chicken he'll be serving at BeerParc.
"He lists the ingredients, and I was like, 'Dude, is this a dessert?' But it’s very, very balanced."
Plus: the Robs chat with chef Sara Jenkins, and the week's expected restaurant openings, all in this week's 'New York.'
"The pork belly is perfectly cooked and the flavors were incredible in this dish."
Cheftestants pack their bags.
Plus more from last night's Community Board 2 meeting.
Plus, Bar Artisanal seems to have closed.
Plus: Foer inspires celebrity veganism, and the SLA gets speedy, all in our morning news roundup.
We spoke to him in anticipation of a discussion he'll have with Tom Colicchio on Monday, during 'Top Chef: Taste of the Five Boroughs.'
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