Pan-seared Sea Scallop, Carrot-Vanilla Purée, and Thyme Bordelaise
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Pan-seared Sea Scallop, Carrot-Vanilla Purée, and Thyme Bordelaise
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Pan-seared Sea Scallop, Carrot-Vanilla Purée, and Thyme Bordelaise
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Foie Gras PB&J, Strawberry Jam, Hazelnut Butter, and Brioche
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Foie Gras PB&J, Strawberry Jam, Hazelnut Butter, and Brioche
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Foie Gras PB&J, Strawberry Jam, Hazelnut Butter, and Brioche
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Veal Sweetbreads, Wild Mushrooms, Poached Egg, and Madeira Jus
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Veal Sweetbreads, Wild Mushrooms, Poached Egg, and Madeira Jus
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Veal Sweetbreads, Wild Mushrooms, Poached Egg, and Madeira Jus
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Espresso-rubbed Sika Deer, Butternut Squash Purée, Baby Spinach, and Pomegranate Jus
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Espresso-rubbed Sika Deer, Butternut Squash Purée, Baby Spinach, and Pomegranate Jus
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Espresso-rubbed Sika Deer, Butternut Squash Purée, Baby Spinach, and Pomegranate Jus
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Chef Ben Huselton of Paggi House – Austin, TX
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Sommelier Chris McFall of Paggi House – Austin, TX
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Paggi House – Austin, TX
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Paggi House – Austin, TX
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Paggi House – Austin, TX
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Paggi House – Austin, TX
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Paggi House – Austin, TX
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Chef Ben Huselton and Sommelier Chris McFall of Paggi House - Austin, TX
Photo: Caroline Hatchett | December 2011
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