Quail Egg with Chanterelle, Parsley, and Prosciutto
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Quail Egg with Chanterelle, Parsley, and Prosciutto
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Quail Egg with Chanterelle, Parsley, and Prosciutto
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Sashimi of Hamachi Belly, Skeena River Salmon, and Alaskan King Crab
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Sashimi of Hamachi Belly, Skeena River Salmon, and Alaskan King Crab
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Sashimi of Hamachi Belly, Skeena River Salmon, and Alaskan King Crab
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Sashimi of Hamachi Belly, Skeena River Salmon, and Alaskan King Crab
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Sashimi of Hamachi Belly, Skeena River Salmon, and Alaskan King Crab
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Maine Lobster with Lobster Jus, Preserved Myer Lemon, and Leeks
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Maine Lobster with Lobster Jus, Preserved Myer Lemon, and Leeks
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Meat and Potatoes: Australian Wagyu, Potato Cubes, Brussels Sprouts, and Soy-Garlic
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Meat and Potatoes: Australian Wagyu, Potato Cubes, Brussels Sprouts, and Soy-Garlic
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Vosne Romanee with Traditional Flavors
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Vosne Romanee with Traditional Flavors
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Mochi Donuts with Black Mission Fig, Strawberry, and Coconut Ice Cream
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Mochi Donuts with Black Mission Fig, Strawberry, and Coconut Ice Cream
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Cereal: Streusel, Yogurt Marshmellow, and Vanilla Soy
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Cereal: Streusel, Yogurt Marshmellow, and Vanilla Soy
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Chef Brian Redzikowski
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Chef Brian Redzikowski of Bond Street - Los Angeles, CA
Photo: Antoinette Bruno | October 2009
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