Sashimi of Hamachi with Olive Oil, Sea Salt, Fennel, and Apple Gelee
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Sashimi of Hamachi with Olive Oil, Sea Salt, Fennel, and Apple Gelee
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Sashimi of Hamachi with Olive Oil, Sea Salt, Fennel, and Apple Gelee
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Roasted Chestnut and Squash Soup
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Sauteed Saddle of Scottish Hare with Black Rice, Poached Pears, and Sesame
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Sauteed Saddle of Scottish Hare with Black Rice, Poached Pears, and Sesame
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Grilled Tenderloin of Wild Boar with Brussels Sprouts, Herbed Yukon Gold Potato Spaetzle, and Violet Mustard Sauce
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Grilled Tenderloin of Wild Boar with Brussels Sprouts, Herbed Yukon Gold Potato Spaetzle, and Violet Mustard Sauce
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Grilled Tenderloin of Wild Boar with Brussels Sprouts, Herbed Yukon Gold Potato Spaetzle, and Violet Mustard Sauce
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Chef Neal Fraser
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Sommelier Eduardo Porto Carreiro
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Chef Neal Fraser and Sommelier Eduardo Porto Carreiro of Grace - Los Angeles, CA
Photo: Antoinette Bruno | October 2009
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