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For our main courses, Ryan had the Wisconsin macaroni and cheese, which was simple elbow macaroni with a bechamel sauce and two or three different types of cheese. He liked it.
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These are the opinions and adventures of a Washington, D.C.-based epicure as he cooks and eats around town and around the country. Sometimes witty, sometimes laudatory, sometimes acid, La Cuvée Americaine is an always-truthful account of the food journeys, restaurant visits, and culinary thoughts of the D.C. Gourmand.
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