Marinated Tomato and Watermelon Salad, Fromage Blanc, Aged Balsamic Vinegar, and Sicilian Olive Oil
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Marinated Tomato and Watermelon Salad, Fromage Blanc, Aged Balsamic Vinegar, and Sicilian Olive Oil
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Roulade, Figs, and Farro
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Roulade, Figs, and Farro
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Hamachi Crudo, Olives, Artichokes, Boquerones, Celery, and Sea Beans
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Hamachi Crudo, Olives, Artichokes, Boquerones, Celery, and Sea Beans
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Hamachi Crudo, Olives, Artichokes, Boquerones, Celery, and Sea Beans
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Terrine of Octopus, Spicy Marinated Cucumber, Daikon Radish, and Shiso
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Terrine of Octopus, Spicy Marinated Cucumber, Daikon Radish, and Shiso
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Mushroom, Pear, and Pork
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Mushroom, Pear, and Pork
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Chef Thomas Boyce of Blue Hour - Portland, OR
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Chef Thomas Boyce of Blue Hour - Portland, OR
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Blue Hour - Portland, OR
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Blue Hour - Portland, OR
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Blue Hour - Portland, OR
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Blue Hour - Portland, OR
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Chef Thomas Boyce of Blue Hour - Portland, OR
Photo: Antoinette Bruno, Shannon Sturgis | September 2011
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