New York Culinary Experience 2014 Presented By New York Magazine And The International Culinary Center - Day 2

NEW YORK, NY - APRIL 06: Joey Campanaro of The Little Owl, Market Table, The Clam restaurants prepares Tagliatelli with Peas, Basil and Tomatoes ; Lobster Ravioli with Sherry Butter and Ramps; Farfalle with Fried Salami and Broccoli Rabe Pesto; BBQ Strip Steaks and Grilled Corn for his Pasta, Sauce and Steak class during Day 2 of the New York Culinary Experience 2014 presented by New York Magazine and the International Culinary Center on April 6, 2014 at the International Culinary Center in New York City. (Photo by Neilson Barnard/Getty Images for The New York Culinary Experience)
NEW YORK, NY - APRIL 06: Joey Campanaro of The Little Owl, Market Table, The Clam restaurants prepares Tagliatelli with Peas, Basil and Tomatoes ; Lobster Ravioli with Sherry Butter and Ramps; Farfalle with Fried Salami and Broccoli Rabe Pesto; BBQ Strip Steaks and Grilled Corn for his Pasta, Sauce and Steak class during Day 2 of the New York Culinary Experience 2014 presented by New York Magazine and the International Culinary Center on April 6, 2014 at the International Culinary Center in New York City. (Photo by Neilson Barnard/Getty Images for The New York Culinary Experience)
New York Culinary Experience 2014 Presented By New York Magazine And The International Culinary Center - Day 2
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483083803
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06 April, 2014
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