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The Decade in Review

Mar 2010 Issue of Wine Business Monthly
“Ten years is a long time, amigo,” Chuy proclaimed as he ripped the legs off a steaming Dungeness crab. It was the traditional New Year’s Eve bash and 12 of us sat around the table piled high with crabs, artichokes, corn, potatoes and sausage, all of which had been carefully boiled with just the right amount of Cajun spice. We used rolls of paper towels for napkins, and there was no silverware. Primitive and delicious, Jake Lorenzo’s crab boil tingled the lips and deligh...
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