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Beef Curry
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Crispy Pig Ears
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Foie Gras Corn Dogs
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Buffalo Wing-style Pigtails
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The Cola-Cocktail
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Pozole Rojo
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Fields of Gold
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Beef Tongue Rillette, Fresh Egg Yolk, Cornichons, Ketchup, Mustard, and White Anchovy
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Beef Pastrami Dog, Ox Tongue-Tripe Hash, and Rusky Dressing
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Seared Beef Tongue Sandwich, Red Pepper Relish, Smoked Green Onions, and Garlic Aïoli
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Duck Tongue Carnitas, Salsa Verde, Cotija Cheese, and Pickled Shallots
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Pickled Beef Tongue, Leek-Sweet Onion Purée, and Pickled Mustard Seeds
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Pork Ribs
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Cauliflower Gratin, Currants, Capers, Almonds, Garlic Cream, Parmesan, and Balsamic Reduction
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Grilled Rabbit Terrine, Bacon-Liver Mousse, French Breakfast Radishes and Sweet Texas Onions
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Sea Scallop, Jicama-Mint Salad, Coconut Cream, Cocoa Nib, and Chocolate Mint
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Smoked Texas Cabrito with Soft Polenta and Natural Jus
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Cabin Fever: Highland Park 12-year Single Malt Scotch Whisky, Pecan Syrup, Fernet Branca, and Habañero Bitters
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Italian Sausage Sandwich, Roasted Red Onions and Tomatoes, Provolone, and Basil-Pesto Aïoli
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Sacrilege: Chamomile-infused Pisco Portón, Green Chartreuse, Lime, Honey, Egg White, and Pepper
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