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Sunrise Chef

Sunrise Chef: Louie's Restaurant

Valentine's Day is less than a week away, so we have a special menu for Friday's Sunrise Chef segment.

Sous chef Kevin Newton and Louie Belletieri of Louie's Restaurant in Allentown were in the kitchen.

Chesapeake Mixture:

1 lb. flaked crab meat

1/2 lb. shredded mozzarella

to season: salt, pepper, granulated garlic, brown butter

Mix all ingredients and chill before using.


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