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(Cambridge, MA - February 17, 2009) - Craigie-on-Main chef Tony Mas adds the finishing touch of some sauteed black truffles on top of his Organic Vermont Pork Three Ways (Grilled Pork Belly, Confit and Fromage de Tete) before it's sent out of the kitchen...Herald photo by Will Nunnally

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022810_Portfolio_001.JPG
Copyright
2009 Boston Herald
Image Size
1964x2750 / 1.3MB
herald massachusetts boston craigie on main restuarant cambridge dourad chef tony mas
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(Cambridge, MA - February 17, 2009) - Craigie-on-Main chef Tony Mas adds the finishing touch of some sauteed black truffles on top of his Organic Vermont Pork Three Ways (Grilled Pork Belly, Confit and Fromage de Tete) before it's sent out of the kitchen...Herald photo by Will Nunnally