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The Boston Globe

Food & dining

food & dining

Kitchensurfing connects hosts with a professional cook

Ari Warsaw wants to come to your house and make a dinner that puts a modern twist on dishes. How about a salad with a virtual egg made of mozzarella whites and yellow bell pepper juice as the yolk?

First, let Meaghan Q. Sinclair and Harmony Dawn of Booze Epoque serve some of their boutique cocktails, perhaps the “Mercado” of basil, lime, ginger, and gin or one of their 100 different martinis.

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