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Recipes

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Maine Crab Tart with Avocado, Tomato and Cucumber
>> Spring Onion Soup
>> Octopus and White Bean Salad
>> Loin of Lamb with Artichoke Purée, Haricots Verts and Carrot Pearls
>> Chilled Poached Salmon with Yukon Gold potatoes, Haricot Verts, Roasted Peppers and Yellow Pepper Vinaigrette
 
>> Squab with Sweet Corn, Bluefoot Chanterelles, Smoked Bacon, Carrot Juice and Truffle Vinaigrette
>> Seared Japanese Yellowtail with Coriander, Scallions, Kumquats and Ponzu Sauce

Creative, passionate Chef de Cuisine needed for Ken Oringer's Clio restaurant in Boston.
Hot Smoked Black Cod, Brussels Sprouts and Bacon Emulsion
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