Roasted Escarole, Pecorino Bread Crumbs, Shaved Fennel, and Vermouth-Anchovy Sauce
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Roasted Escarole, Pecorino Bread Crumbs, Shaved Fennel, and Vermouth-Anchovy Sauce
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Roasted Escarole, Pecorino Bread Crumbs, Shaved Fennel, and Vermouth-Anchovy Sauce
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Brined and Smoked Redfish with Escabeche of Mirliton, Tomatillos, Avocado, Radishes, Carrots, and Jalapenos
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Brined and Smoked Redfish with Escabeche of Mirliton, Tomatillos, Avocado, Radishes, Carrots, and Jalapenos
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Seared Duck Breast, Duck Confit Crepe, Wilted Kale, Honey Glazed Carrots, and Date-Molasses Sauce
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Seared Duck Breast, Duck Confit Crepe, Wilted Kale, Honey Glazed Carrots, and Date-Molasses Sauce
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Seared Duck Breast, Duck Confit Crepe, Wilted Kale, Honey Glazed Carrots, and Date-Molasses Sauce
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Milk-fed Veal, Farro, Snails in Parsley Sauce, and Mornay Sauce
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Milk-fed Veal, Farro, Snails in Parsley Sauce, and Mornay Sauce
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Chef de Cuisine Brett Duffee of Bayona - New Orleans, LA
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Bayona - New Orleans, LA
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Bayona - New Orleans, LA
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Bayona - New Orleans, LA
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Chef de Cuisine Brett Duffee of Bayona - New Orleans, LA
Photo: Antoinette Bruno | January 2012
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