Dalida SF Desserts

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“Tavuk göğsü, an Ottoman chicken and milk pudding, served with strawberries and sorbet. MacKenzie Chung Fegan/S.F. Chronicle My first introduction to the chef Deirdre Balao Rieutort-Louis was a scallop. Served in its shell set over a bed of ice and kelp, it was hard-seared to a mahogany brown. My spoon sliced through…”