Modernizing the chip-and-dip combo

06/18/2008 | Chicago Tribune (tiered subscription model)

When manufacturers started to mass produce dips, the classic appetizer started to lose appeal. But now, dip is back -- with some modern twists. A visiting instructor from The CIA said she recently had "chips thinly sliced on a mandoline, with black truffle oil and a delicious creme fraiche dip" at chef Thomas Keller's restaurant.

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Job Title Company Location
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