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Title:
Poire Willows: Dark Chocolate Bombe with Poached Pear and Truffles
Title:
Braised Beef Oxtail with Roasted Scallops and Corn Fondue
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Braised Oxtail Ravioli
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Aged Pecorino and Walnut Financier with Roasted Clementine Jam
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Scharffen Berger Chocolate Fudge Cream with Coffee Soil and Condensed Milk Ice Cream
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“PB & J” Foie Gras Torchon
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Maine Crabcake Corn Dogs
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Braised Australian Beef Cheek, Green Romesco, Spiced Almonds, and Fenugreek
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Red Beans and Rice
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The 1873
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Smoked Salt-crusted Cervena Venison and Poblano-Cranberry Chutney
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Australian Lamb, Israeli Couscous, and Black Garlic-Red Wine Reduction
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Georgia Coffee
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Soy Con
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Apple Bobblehead
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Citrus-brined Roast Turkey
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Butternut Squash Galette
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Smoke Grilled Turkey
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Trombetta Squash, Nasturtium Vinaigrette, and Cultured Cream
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Verbena-Chamomile-poached Sea Bream Collar with Pear, Fennel, and Celery
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