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Looking for a culinary challenge in Mid Coastal Maine?
Steamed Salmon with Cashews and Lime, Honey, Ginger, Curry Vinaigrette
The International Chefs Congress: September 14-16, 2008
Mark Peel's The Food of Campanile
Warm Purple Asparagus Salad
Tomato Eggplant Gratin
Sweet Garlic Polenta
Ricotta Basil Gnocchi
Short Rib Daube
Provencal Vegetable Ragout with Truffles
Fig Galette with Raspberries
Iron Skillet Roasted Mussels
Heirloom Tomato Salad with Goat Cheese
Olive Oil Poached Tuna Nicoise
Fennel Roasted Rack of Pork
Summer Cherry Clafoutis
Warm Chocolate Cake with Orange Ice Cream
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