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Chefs' Newsletter




Sponsors

CCFCC Western Conference 2014

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17 albacore tuna sake watermelon sucumber
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18 teriyaki pork jowl seared foie gras green apple broth micro radish
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19 pomegranate sponge
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20 asparagus salad egg yolk heart of palm white truffle camelina vinaigrette
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20 roast pheasant sous vide organic short rib
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21 lemon tart brulee camelina jellies white chocolate-lmon ice cream
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