Harry Browne's is a fine dining restaurant in Annapolis, Md. Chef Jacqueline Gutierrez and pastry chef Louise Nielsen sit Jan. 2, 2009, in the wine cellar with some of the restaurant's signature dishes — red Florida grouper with cilantro saffron risotto, black bean soubis, served with a tomato avocado fresco and fried plantains, with chocolate peanut butter pie with coffee and cream mousse for dessert. (Mary F. Calvert/The Washington Times)
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