Little Leeks with Meyer Lemon Jus and Wild Caviar
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Little Leeks with Meyer Lemon Jus and Wild Caviar
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Fluke with Cherry Blossom and Meyer Lemon
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Fluke with Cherry Blossom and Meyer Lemon
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Whole Roasted Sonoma Lamb with Compressed Herbs, Dates, and Yogurt
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Whole Roasted Sonoma Lamb with Compressed Herbs, Dates, and Yogurt
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Raw Lobster Tail with Bonito, Meyer Lemon, and Cherry Blossom
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Raw Lobster Tail with Bonito, Meyer Lemon, and Cherry Blossom
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Little Roots with Caramelized Shoots and Leaves
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Little Roots with Caramelized Shoots and Leaves
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Little Roots with Caramelized Shoots and Leaves
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Black Bass Roasted on the Bone with Vadouvan Spices and Artichokes Citronate
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Black Bass Roasted on the Bone with Vadouvan Spices and Artichokes Citronate
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Black Bass Roasted on the Bone with Vadouvan Spices and Artichokes Citronate
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Chef Joshua Skenes and Sommelier Mark Bright
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Chef Joshua Skenes
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Chef Joshua Skenes with Sous Chefs Jonathan Dewolf and Lon Ho
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Sommelier Mark Bright
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Chef Joshua Skenes and Sommelier Mark Bright of Saison - San Francisco, CA
Photo: Antoinette Bruno, Katherine Martinelli | February 2010
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