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{Vail, Colorado. April 7, 2005} Paul Ferzacca, (cq Paul Ferzacca), chef and owner of La Tour restaurant in Vail, prepares carpaccio of Snake River Farms Kobe beef with micro arugula for guests during the Taste of Vail on April 7, 2005 in Vail Village. He also served soft shell crab and citrus salad, roasted quail with foie gras and hazelnuts, seared diver scallop gooseberries, star anise sauce; a bleu moncenisio (cq moncenisio) cheese souffle with cassis jelly; and truffles and cookies. (photo by ELLEN JASKOL/ROCKY MOUNTAIN NEWS)

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