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January 29, 2010 Taste of the South, February/March 2010
"James Beard Award-Winning Chef Mike Lata taps his relationships with local farmers and fishermen to create dishes like Cornmeal-Dusted Triggerfish with Blue Crab and Field Pea Succotash and Crispy Caw Caw Creek Pig Trotters with sweet corn salad."
