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Turning the tables

A celebrity chef cooked for her years ago. Now she’s at his house cooking for him.

Berries top a yogurt parfait, the final touch to a meal begun with a caprese salad. Berries top a yogurt parfait, the final touch to a meal begun with a caprese salad. (Pat Greenhouse/Globe Staff)
By Bella English
Globe Staff / August 11, 2010

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Eleven years ago, Daniel Bruce, the executive chef at the Boston Harbor Hotel and founder of the Boston Wine Festival, came to my house and, using the paltry ingredients I had on hand, whipped up a sumptuous four-course feast in little over an hour. It was an assignment for the Globe’s Food section, and the deal was I couldn’t go ... (Full article: 1338 words)

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