D.C. chef jazzes up local favorite

02/28/2008 | MSNBC

Chef and CIA graduate Todd Gray gets much of his cooking inspiration from mid-Atlantic fare, especially seafood from the Chesapeake Bay. This owner and cook for Washington, D.C.'s Equinox restaurant recently shared with MSNBC his recipe for Jumbo lump crab cakes with young arugula and roasted sweet peppers.

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