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Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.

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Elizabeth Kolbert

We have all this Paleolithic art that suggests that our ancestors really venerated animals and that they depended on wild animals to survive - as opposed to domesticated animals that we depend on. Would it radically change things if we had more rhinos in our midst? I kind of suspect it would.