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MARCH / APRIL 2004

‘The bistro pear salad is also very nice, with candied pecans, blue cheese crumbles and organic greens. And I really like the cauliflower bhaji and lentil dal.’

Union Square executive chef Steve Mesa, on the new Tresidder menu he helped create

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Photo credits
Left column, top to bottom: Linda Cicero (4); Yoshio Sato © 2003 Focus Features
Right column, top to bottom: Courtesy Lockheed Martin Space Systems; Courtesy Special Collections Stanford University Libraries; News Service (2)
     
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