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Cooking Style: Southwestern Cuisine
American Cuisine
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Mark Miller belongs in Washington, DC, in the sense that the city is the nation's capital and Mark Miller is a quintessentially American culinary leader. It is also fitting that Miller opened his Red Sage restaurant as a benefit for the National Museum of the American Indian at the Smithsonian Institution. A former student of anthropology at Berkeley and Oxford, Miller considers cooking to be a practical application of the study of culture, and he strives to recreate in food what he admires in primitive art: "intensity of forms and colors."

The word "intense" has been on the lips of nearly every critic who has reviewed Red Sage; writers marvel at
Pampered Chef Mark Miller
the two rings of fire chandeliers, the cumulus clouds suspended from the ceilings and the strobe light-created effect of lightning. The food from the kitchen of Mark Miller, master of chilies, also has created a stir, especially signature dishes like Lobster Tamales with Three Chilies, Wood Pigeon and Foie Gras Tamal, and Seared Spicy Tuna with Mole Amarillo.

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Celebrity Chef Mark Miller's Bio (Bio Of Celeb ChefMark Miller | Mark Miller Bio ) contains all the information about Celebrity Chef Mark Miller. and others. Washington - DC Chef

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