Kumami Oyster with Tasmanian Peppercorn, Yuzu, and Meyer Lemon Foam
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Live Sea Scallop Chowanmushi with Dashi, Santa Barbara Sea Urchin, Osetra Caviar
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Tasmanian Sea Trout Belly with Green Garlic, Vanilla Roe, and White Soy
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Tasmanian Sea Trout Belly with Green Garlic, Vanilla Roe, and White Soy
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Foie Gras Torchon with Compressed Pineapple, Green Papaya, Peanut Powder and Tamarind
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South Carolina Squab with Cantonese Black Bean Sauce, Ginger Bok Choy
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Chinese Braised Prime Short Rib with Cucumber -Yogurt, Almond, Pickled Eggplant, and Verjus Rouge
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Harry's Strawberry Souffle with Chartreuse, Crème Brulee Ice Cream
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The chefs of DJT
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Chinese Braised Prime Short Rib with Cucumber -Yogurt, Almond, Pickled Eggplant, and Verjus Rouge
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Harry's Strawberry Souffle with Chartreuse, Crème Brulee Ice Cream
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From left to right: Jonah Kim, Anthony Fusco, David Varley, Joe Isidori, Shandi Ilangantileke.
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Chefs Joe Isidori and David Varley of DJT - Las Vegas, NV
Photo: Antoinette Bruno | April 2008
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