Pan-roasted Sea Scallop, Jicama-Mint Salad, Coconut Cream, Cocoa Nib, and Chocolate Mint
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Pan-roasted Sea Scallop, Jicama-Mint Salad, Coconut Cream, Cocoa Nib, and Chocolate Mint
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Pan-roasted Sea Scallop, Jicama-Mint Salad, Coconut Cream, Cocoa Nib, and Chocolate Mint
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Slow-poached Egg with Roasted Sunchoke, Sunflower Sprouts and Seeds, Dijonnaise, Garlic Croutons, and Chicken Jus
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Slow-poached Egg with Roasted Sunchoke, Sunflower Sprouts and Seeds, Dijonnaise, Garlic Croutons, and Chicken Jus
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Charred Rib-eye Loin, Roasted Salsify, Oyster Mushrooms, and Green Peppercorn Curry
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Charred Rib-eye Loin, Roasted Salsify, Oyster Mushrooms, and Green Peppercorn Curry
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Charred Rib-eye Loin, Roasted Salsify, Oyster Mushrooms, and Green Peppercorn Curry
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Challerhocker Cheese, Candied Pecans, Stout Reduction, and Fruit Mostarda
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Challerhocker Cheese, Candied Pecans, Stout Reduction, and Fruit Mostarda
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Challerhocker Cheese, Candied Pecans, Stout Reduction, and Fruit Mostarda
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Chef David Bull of Congress – Austin, TX
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Chef David Bull of Congress – Austin, TX
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Sommelier June Rodil of Congress – Austin, TX
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Sommelier June Rodil of Congress – Austin, TX
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Congress – Austin, TX
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Congress – Austin, TX
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Congress – Austin, TX
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Congress – Austin, TX
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Chef David Bull and Sommelier June Rodil of Congress - Austin, TX
Photo: Will Blunt | December 2011
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