May 2014

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MAY 2014 | BRAVAMAGAZINE.COM 59 GO+DO CULTURE | TRAVEL | DINING | EVENTS FORAGED BOUNTY Fiddleheads, ramps, morels—they're what chefs' spring dreams are made of. Whether you forage for them in the wild or at area markets, you'll need a keen eye—this year's cool spring may make the morel elusive. Find seasonal recipes from Harvest Restaurant's Tami Lax at INGREDIENTS

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