Dining Out At Gastronomy UniversityJoan Warner
An ice sculpture gleams over the buffet, fresh flowers grace the table, and a busboy refills your water goblet after every sip. Crayfish bisque, one of your favorites, is on the menu. But when the soup arrives, you cringe. A steamed crayfish, its long feelers trembling, sits on the rim of your bowl like a giant cockroach.
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