Minh Phan shut her restaurants so she could feed people’s hearts and minds, and their stomachs, with immersive art and ‘challenging’ foods at the surplus produce nonprofit Food Forward.
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Brian Dunsmoor and Manuel Mendoza of Dunsmoor make a creamy shrimp risotto with Carolina Gold rice and shrimp stock.
Chef Curtis Stone of the Pie Room makes a classic Australian snack: sausage rolls, wrapped in flaky pastry and served with homemade tomato sauce.
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