Smoked "Tofu:" Canape of Smoked Tofu, Tamari Shoyu, Hakurei Turnips, Yellow Nectarine, and Cilantro Shoots
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Snake River Farms' "Calotte de Boef Grillee": Grilled Cap of Ribeye, Trumpet Royal Mushroom, Braising Green "Subric," Glazed Cipollini Onion, and Sauce Bordelaise
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Rose-Scented Frog Hollow Farmers Peaches, Mascarpone Mousse and Sugar Wafers with Peach Vacherin
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Blueberries and Popcorn: Blueberry Mousse with Cornmeal "Financier," Crystallized Popcorn, Lemon Verbena Foam, and Popcorn Sorbet
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Blueberries and Popcorn: Blueberry Mousse with Cornmeal "Financier," Crystallized Popcorn, Lemon Verbena Foam, and Popcorn Sorbet
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Honey Apricot: Brown Butter-Poached Apricot, Reduced Goat's Milk, Honey Ice Cream, and Baklava Tuille
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Honey Apricot: Brown Butter-Poached Apricot, Reduced Goat's Milk, Honey Ice Cream, and Baklava Tuille
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Mud Pie: Sassafras Ice Cream, Caramel, and Liquid Caramel Center
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Mud Pie: Sassafras Ice Cream, Caramel, and Liquid Caramel Center
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Pastry Chef Elwyn Boyles
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Sommelier Roxane Shafaee Moghadam
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Pastry Chef Elwyn Boyles and Sommelier Roxane Shafaee Moghadam of Per Se - New York, NY
Photo: Antoinette Bruno | September 2009
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