Idee du Chef: Layer Cake of Lobster, Scallops, Chili Verde Gelee, Ahi Tuna, and Cantalupe Melon Cube with Caviar
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Idee du Chef: Layer Cake of Lobster, Scallops, Chili Verde Gelee, Ahi Tuna, and Cantalupe Melon Cube with Caviar
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Stimulus Package: Chilled Kumomoto Oysters with Cucumber, Serrano Chili, and Lime Dressing
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Stimulus Package: Chilled Kumomoto Oysters with Cucumber, Serrano Chili, and Lime Dressing
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Arabesque: Seared Scallops with Eggplant, Curry, and Preserved Lemon
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Arabesque: Seared Scallops with Eggplant, Curry, and Preserved Lemon
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Chili Relleno with Smoked Chicken Salad, Red Chili Mayo, Tomato, and Poblano Chili
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Chili Relleno with Smoked Chicken Salad, Red Chili Mayo, Tomato, and Poblano Chili
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Donaji Cocktail: Mezcal, Citrus, Agave Nectar, and Chapulin Salt
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Donaji Cocktail: Mezcal, Citrus, Agave Nectar, and Chapulin Salt
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Barbacoa: Mezcal, Chipotle, Jalapeno, and Ginger
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Barbacoa: Mezcal, Chipotle, Jalapeno, and Ginger
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Blood Sugar Sex Magic: Rye Whiskey, Red Pepper, Agave Nectar, and Basil
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Blood Sugar Sex Magic: Rye Whiskey, Red Pepper, Agave Nectar, and Basil
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Mixologist Julian Cox
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Chef John Sedlar and Mixologist Julian Cox of Rivera - Los Angeles, CA
Photo: Antoinette Bruno | December 2009
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