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Though some Pacific Rim chefs are purists, most practice East-West, or fusion, cooking. Think of Mexican tortillas with Chinese hoisin sauce or wontons filled with guacamole. “We’re using the flavor ideas of the Far East with ingredients that Americans are used to cooking,” says HUGH CARPENTER, 42, executive chef at Southern California’s four Chopstix eateries and an apostle of the Pacific fusion movement. “It’s as simple as taking an ear of corn and infusing the butter with ginger to give it a slightly Asian taste.”


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