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Getting the Good Stuff

The world outside of the narrow world of fine dining now knows who Brett Ottolenghi is, thanks to his late-summer profile in the New Yorker. Max Jacobson and John Curtas talk with Brett Ottolenghi, the proprietor of Las Vegas's Artisanal Foods, about the fine art of finding the finest food for this city's finest chefs - and why great cheese is so hard to come by.

Brett Ottolenghi, proprietor, Artisanal Foods

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Monday, November 1, 2010