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“At every gathering these days, there will be a vegetarian,” says Renato Poliafito. Stefania Rubicondo, a baker at Brooklyn’s Baked and its resident non-meat-eater, brought these wonderful individual pies, filled with a mix of sweet celery root, brussels sprouts and parsnips in a sage-infused cream sauce and topped with tender biscuits made with roasted sweet potato.
Pairing: Fruity, spicy, saison-style ale: Smuttynose Farmhouse Ale.>