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No gelato, but a lot of anticipation as The Grove at Point Pinos tests its menu during a soft opening. Chef Jerry Regester (of the Spotted Duc…
Chef Jerry Regester in the dining room of Spotted Duck. “For me, this is so much fun,” he says. And his joy shows up on the plate.
You can ask Chef Jerry Regester about the qualities of matsutake, how Maldon differs from other salts or the proper sear on a slab of Wagyu. B…