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Matthew Dolan, co-owner and executive chef at Twenty Five Lusk, prepares escargot caviar and ahi tuna crudo with mustard blossoms, black salt and a green garlic mousse in San Francisco, Calif. on Saturday, March 19, 2016

Matthew Dolan, co-owner and executive chef at Twenty Five Lusk, prepares escargot caviar and ahi tuna crudo with mustard blossoms, black salt and a green garlic mousse in San Francisco, Calif. on Saturday, March 19, 2016. (Photo By Paul Chinn/The San Francisco Chronicle via Getty Images)
Matthew Dolan, co-owner and executive chef at Twenty Five Lusk, prepares escargot caviar and ahi tuna crudo with mustard blossoms, black salt and a green garlic mousse in San Francisco, Calif. on Saturday, March 19, 2016. (Photo By Paul Chinn/The San Francisco Chronicle via Getty Images)
Matthew Dolan, co-owner and executive chef at Twenty Five Lusk, prepares escargot caviar and ahi tuna crudo with mustard blossoms, black salt and a green garlic mousse in San Francisco, Calif. on Saturday, March 19, 2016
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Credit:
San Francisco Chronicle/Hearst Newspapers / Contributor
Editorial #:
1408502725
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Hearst Newspapers
Date created:
March 19, 2016
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