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The Future of

J U N K FO O D Chefs Samuel Monsour & Mark O'Leary MARCH 28th Fritos Duck, Brussels Sprouts, Blue Cheese Nino Franco “Fiave” Sparkling Rose, Veneto, 2011

Handi-Snack Foie Gras, Pear, Campari Nino Franco “Fiave” Sparkling Rose, Veneto, 2011

Snickers Chicken Liver, Viet Caramel, Peanuts Clown Shoes Clementine White Ale, Ipswitch , MA

3 Piece Nugget Pork, Bulldog, Kimchi Clown Shoes Clementine White Ale, Ipswitch , MA

Filet-O-Fish Peekytoe Crab, Uni, Squid Ink Hogue Genesis Riesling, Washington State, 2011

Salisbury Steak TV Dinner Short Ribs, Celery Root, Black Truffle Domaine La Bouvade, Cotes du Rhone, 2012

Rocket Pop Fennel, Grapefruit, Blood Orange Metaxa Ouzo, Greece

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P E B U R R Z M A B C Featuring delicious food from Siena Farms, Copicut Farms, Pineland Farms, Maine Family Farms and La Belle Farm.

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Special thanks to Avery Gordon, Bryan Barbieri, Teodora Bakardzhieva, Shane Brunette, John Adams, Bethany Glatz and Lauren McLoughlin. Presented by

Genetically Modified Corn Syrup Soy Lecithin Monsanto Processed Antibiotics Growth Hormones FDA Battery Cage Kraft Conspiracy Pesticides Additives Refined Diabetes

Menu the future of junk food  

http://www.bostonmagazine.com/restaurants/blog/2013/05/16/sam-monsour-talks-us-through-jm-curleys-the-future-of-junk-food-menu/