Chef de Cuisine Zach Bell
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Tuna Tartare with Mini Falafel Balls, Aioli, and Peppers
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Sea Bass with Fingerling Potato, Baby Squash, Artichokes, Anchovie Tempura-Style, Crème Fraiche, Black Olives, Tomato-Onion Chutney, and Basil Broth
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Short Ribs in a Mini Staub Pot with White Bean Cassoulet; Sliced Hanger Steak with Sauteed Swiss Chard and Espellete; Bone Marrow with Bread Crumbs
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Pastry Chef Jennifer Reed
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Pastry Chef Jennifer Reed's Vanilla Meringue and Lemon Curd with Blood Orange and Pommelo Segments
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Meyer Lemon Pavlova with Fresh Fruit and Orange-Cranberry Sorbet
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Chocolate Fondant with Cocoa-Almond Streusel, Biscuit Sacher, and Earl Grey Ice Cream
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Indian Spice Cake, Rose Bud Coffee, Fresh Raspberries, and Pistachio Cake with Praline Crisp
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Mixologist Ame Brewster
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Cafe Boulud Bloody Mary
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Pomegranate Cosmo
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Pomegranate Cosmo
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Chef Zach Bell, Pastry Chef Jennifer Reed, and Mixologist Ame Brewster of Cafe Boulud - Palm Beach, FL
Photo: Antoinette Bruno | January 2008
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