Explore local and delicious food with the March-April 2014 issue of EAT Magazine. This issue revisits a decade and a half of good food, featuring restaurant reviews, exciting recipes, and wine pairings. Discover a celebration dinner with sustainable caviar and Okanagan Syrah, plus explore feasting traditions from Apicius to Heston Blumenthal. Enjoy recipes like Dark Chocolate Quadruple Layer Cake and Mole Negro from Oaxaca to Victoria, and learn about wild greens to put spring in your step. Get your local food fix now!

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