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Hamachi, Bone Marrow, Garlic, and Umeboshi
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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 Lamb, Orange, Sage, Spinach, Almond Piccata, and Crispy Polenta
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Tarte Tatin with Caramel Sauce
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Cervena Venison Loin with “Texas Gin”
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Cold-grilled Australian Wagyu Beef with Mission Fig and Bone Marrow Mousse
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Poached Pear, Buttermilk Blue Cheese, and Smoked Almonds
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Ancho Dusted Duck Breast with a Blueberry Serrano Chile Sauce
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Cervo al Forno e Porcini: Roasted Venison Sausage-wrapped Venison Loin and Preserved Porcini
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Plaa Plaa Insri: Raw Kingfish Salad
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The Brooklyn Folly
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French Toast with Champagne Sabayon
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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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Classic Cocktails, Boldly Re-imagined
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Serious Smoke: Mezcal Cocktails in New York
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Holiday Dinner 2010: Craig Hopson and Pierre Poulin at Le Cirque
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The Story Behind the Dish: A Barbecue Fiasco Gone<br />Horribly, Horribly Right
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Eat the Bunny
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