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Charlie Trotter Wire

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Trotter-081512.jpgIn part two of Andrew Friedman's interview with Charlie Trotter, the pair discuss the chef's focus on vegetables, his long-noted stance on foie gras and the need to be an excellencist. Trotter says he plans on taking a few trips in the fall and may even sell the properties housing the restaurant, but will still be involved in the food world in a number of ways including consulting work. If you missed part one of the interview, check it out here. [Toqueland]

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