David Page and Barbara Shinn of Shinn Estate Vineyards on the North Fork of Long Island trim tender young grape leaves and brine them at home. Page often stuffs the brined leaves with sausage made from locally raised duck, calling the hors d'oeuvres "a NoFo classic." Here, he creates a version with ground pork and fregola, a small, round Sardinian couscous.
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Congratulations to Mei Lin, winner of Top Chef Season 12.