A2: Food

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The Kitchen Chick writes about a holiday party catered by Jay Haamen and Brendan McCall of A Knife’s Work, who made “a trio of molecular gastronomy appetizers, complete with live demonstrations….They started our tour with a savory ‘cookie’ made of duck and topped with an orange-ginger gel. Followed it up with tropical fruit ‘caviar.’ For a desserty finish, they assembled three-layered chocolate bites with chocolate cake base, chocolate gelatin, and chocolate crumbles on top.” [Source]