Cafe Society

Foodography: A sneak peek at Coohills, opening Wednesday

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Chicken liver pate on grilled house-baked bread. Creamy Maine lobster broth -- not bisque. Coohill's take on a crab cake is a blue crab flan with parsley, chives, spring onions and Dijon mustard. Country pate crowned with sliced cornichons. Whipped brandade, sprinkled with snipped chives, and served on top of house-baked sourdough The wine vine chandelier wreathed with white lights.

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Lori Midson
Contact: Lori Midson