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oysters

FOOD & SPIRITS, September 2017August 29, 2017

Naked came the oyster

By Doug Paulding

Forget the cocktail sauce. Whether the briny East Coast variety or its light, sweet West Coast cousin, today’s commercially farmed oyster needs nothing more than a good white wine, says Doug Paulding, WAG’s resident Dionysus.

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NOVEMBER 2015November 2, 2015

A local taste of land and sea

By Danielle Brody

Like a trip through a farmers market, Greenwich’s Mill Street Bar & Table offers a diverse sampling of what Connecticut has to offer. Executive…

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  • Italian beauty site Mozzafiato goes brick and mortar
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