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CANANDAIGUA, NY — Over the rhythmic chopping of carrots and onions for that night’s bolognaise sauce, Asa Mott is multitasking.  First the carrots, then the onions — no tears visible. While his hands and eyes are focused on that night’s dinners, Mott’s thoughts are on the next opportunity to seek out local ingredients that give the tapas and other Spanish-themed foods […]