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After the interview and photo shoot, Cantu invited us to dinner at Moto, where we ate a poached scallop and "pearls" of squid ink sealed inside a polymerized shell made from a buttery saffron and seafood broth; beet-flavored cotton candy, sweet and earthy and fantastic; a menu printed on fully edible paper, with ink that tasted like a tangy aged Manchego cheese; and freeze-dried ice cream pellets with twenty-five-year-old balsamic vinegar, with the richness and complexity of a Sauternes.
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