Foie Gras Shabu Shabu: Truffle Poacked Moulard Duck Foie Gras with Toigo Farms Bartlett Pear, Watercress Puree, and Candied Hazelnuts
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Gilled Pave of South Florida Cobia: CityZen Pickalilli with Pain de Campagne and Toasted Almond Puree
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Pan Roasted Sirloin of Prime Midwestern Beef and Braised Brisket with York APple, Celery Root, and Horseradish Tapenade
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Chocolate Chip Cookie Dough Souffle with South Mountain Cremery Milk Ice Cream
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Chef Eric Ziebold of CityZen - Washington, D.C.
Photo: Antoinette Bruno | June 2006
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