Duo of Caramelized Digby U-10 Scallops, Celeriac Mousseline Scented with Vanilla Bean, Carrot Reduction, and Mirin Glaze
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Duo of Caramelized Digby U-10 Scallops, Celeriac Mousseline Scented with Vanilla Bean, Carrot Reduction, and Mirin Glaze
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"Schlutzkrapfen": Austrian-style Mountain Ravioli with Spinach, Herbs, Ricotta Cheese, and Hazelnut Brown Butter
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"Schlutzkrapfen": Austrian-style Mountain Ravioli with Spinach, Herbs, Ricotta Cheese, and Hazelnut Brown Butter
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"Schlutzkrapfen": Austrian-style Mountain Ravioli with Spinach, Herbs, Ricotta Cheese, and Hazelnut Brown Butter
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Roasted Free Range Breast of Quail Infused with Shitake Mushrooms and Herbs; Black Truffle Whipped Potato; and Natural Jus
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Roasted Free Range Breast of Quail Infused with Shitake Mushrooms and Herbs; Black Truffle Whipped Potato; and Natural Jus
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Roasted Free Range Breast of Quail Infused with Shitake Mushrooms and Herbs; Black Truffle Whipped Potato; and Natural Jus
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Loin of Local Fallow Deer Glazed with Honey and Dates, Sauce Poivrade, English Peas, and Au Gratin of Asparagus wrapped in Macaroni and Comte Cheese
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Loin of Local Fallow Deer Glazed with Honey and Dates, Sauce Poivrade, English Peas, and Au Gratin of Asparagus wrapped in Macaroni and Comte Cheese
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Loin of Local Fallow Deer Glazed with Honey and Dates, Sauce Poivrade, English Peas, and Au Gratin of Asparagus wrapped in Macaroni and Comte Cheese
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Loin of Local Fallow Deer Glazed with Honey and Dates, Sauce Poivrade, English Peas, and Au Gratin of Asparagus wrapped in Macaroni and Comte Cheese
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Chef Ernst Dorfler of Five Sails – Vancouver, Canada
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Chef Ernst Dorfler of Five Sails – Vancouver, Canada
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Five Sails – Vancouver, Canada
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Five Sails – Vancouver, Canada
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Five Sails – Vancouver, Canada
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Five Sails – Vancouver, Canada
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Chef Ernst Dorfler of Five Sails at Pan Pacific Hotel - Vancouver, Canada
Photo: Antoinette Bruno | April 2011
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