Some might say Laurence Gottlieb is ahead of the curve, so far ahead of the curve that he is beyond trends. He has dined at elBulli, the tiny restaurant on Spain's Costa Brava that is ground zero for the world's molecular-gastronomy movement, and he thought it was amazing. But even as Gottlieb enjoys the avant-garde, he nonetheless recently was named executive sous chef at the historic White Barn Inn on Maine's coast in the tradition-drenched town of Kennebunkport...
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