Kona Kampachi Tartare, Avocado, Micro-Cilantro, Sechuan Buttons, and Toasted Pinenuts
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Kona Kampachi Tartare, Avocado, Micro-Cilantro, Sechuan Buttons, and Toasted Pinenuts
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Kona Kampachi Tartare, Avocado, Micro-Cilantro, Sechuan Buttons, and Toasted Pinenuts
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Kona Kampachi Tartare, Avocado, Micro-Cilantro, Sechuan Buttons, and Toasted Pinenuts
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"Baked Potato": Creme Fraiche Agnolotti, Potato Brown Butter, Pancetta, Truffle Essence, and Perigord Black Truffle
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"Baked Potato': Creme Fraiche Agnolotti, Potato Brown Butter, Pancetta, Truffle Essence, and Perigord Black Truffle
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"Baked Potato': Creme Fraiche Agnolotti, Potato Brown Butter, Pancetta, Truffle Essence, and Perigord Black Truffle
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Whole Roasted Baby Halibut, Romanesco, Cauliflower Puree, and Sauce "Proposal"
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Whole Roasted Baby Halibut, Romanesco, Cauliflower Puree, and Sauce "Proposal"
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Cauliflower Puree
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Squab with Maple- Whipped Sweet Potatoes, Squab Liver Stuffing, Bacon-Sage Jus, and Squash Puree
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Squab with Maple- Whipped Sweet Potatoes, Squab Liver Stuffing, Bacon-Sage Jus, and Squash Puree
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Squab with Maple- Whipped Sweet Potatoes, Squab Liver Stuffing, Bacon-Sage Jus, and Squash Puree
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In the Kitchen at Marc Forgione
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Chef Marc Forgione
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Chef Marc Forgione of Marc Forgione - New York, NY
Photo: Antoinette Bruno | February 2010
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