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ITHACA, NY — After an early-January jaunt to Italy, Chef Sam Epps is back in town and brimming with ideas inspired by his trip.
Ithaca Voice Dining got to preview one of the new primi dishes, buckwheat gnocchi with house-made guanciale and pumpkin puree, Chef Sam’s take on a dish he ate at a restaurant in Calabria.
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And there are yet more menu change-ups to look forward to — the addition of an a cold antipasto table, fresh focaccia baked daily and new secondi like Oxtail Roman style.
Stay tuned for an upcoming post by Kami Drake-Epps, detailing her and Sam’s top moments in Italy.
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