Dungeness Crab Salad with Mango and Avocado, Citrus Vinaigrette, and Miners Lettuce
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Cedar-Smoked Chinook Salmon Glazed with Pembleton Whiskey and Maple Syrup with Black Trumpet Mushrooms, Peas, Fava Beans, Walla Walla Onion, Pinot Noir Reduction, and Creme Fraiche
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Cedar-Smoked Chinook Salmon Glazed with Pembleton Whiskey and Maple Syrup with Black Trumpet Mushrooms, Peas, Fava Beans, Walla Walla Onion, Pinot Noir Reduction, and Creme Fraiche
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Rabbit with Mushroom and Rabbit Stuffing, Pea Shoot Salad, and Flageolet Beans
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Rabbit with Mushroom and Rabbit Stuffing, Pea Shoot Salad, and Flageolet Beans
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Anderson Farm Leg of Lamb with Morels, Garlic Flan, Fava Beans, Spring Garlic, and Peas
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Anderson Farm Leg of Lamb with Morels, Garlic Flan, Fava Beans, Spring Garlic, and Peas
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Strawberry Pavlova: Crispy Meringue with Strawberry Cream in Chilled Rhubarb Soup
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Guittard Chocolate Decadence: 31% Cacao White Chocolate, Hawaiian Kokoleka 38% Milk Chocolate, and Madagascar 65% Dark Chocolate
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Chef Phillipe Boulot
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Chef Phillipe Boulot of The Heathman - Portland, OR
Photo: Antoinette Bruno | April 2010
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