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Delaware Bay Oyster, Seedling Farm Pear Mignonette, and Arare Rice Crackers
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Stuffed Duck Neck, Sautéed Kale, and White Beans
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Sautéed Shrimp, White Cheddar Polenta, and Sweet Soy Agave Nectar
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Australian Lamb Ravioli with Lentil Ragoût and Parmesan Fondue
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Roasted Grouper, Braised Collard Greens, and Pecan-Shallot Cracklins
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Braised Australian Short Ribs, Corn Velouté, Red Wine Cabbage, Mushroom Ragoût, and Port Syrup
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Goat Sugo
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Jamaican Goat Curry
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Cervena Venison Loin with “Texas Gin”
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Violet Flower Ice Cream and Maqui Berry Nougat
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Ancho Dusted Duck Breast with a Blueberry Serrano Chile Sauce
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The Legacy of Julia Child
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Pushing the Boundaries of New Zealand Cuisine: Chef Michael Meredith
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Vitaly Paley: Farm-to-Table at Paley’s Place
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Shannon Bennett: A Story of Patience, Theatre, and Local Foods
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Chef Tony Conte: Outside the Box at The Oval Room
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Chef Tony Conte: Outside the Box at The Oval Room
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Six Pastry Chefs
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The First Brigade: French-American Culinary Trailblazers in Focus
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Woodberry Kitchen Chef Spike Gjerde: What Local Means to Maryland
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