Crudo Platter with Yellowfin; Kinmedai; Vegetable Crudo; Marinated Alaskan Octopus Cocktail with Bok Choy, Citrus, Watercress, Sesame, Togarashi; and Kushi Oysters
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Crudo Platter with Yellowfin; Kinmedai; Vegetable Crudo; Marinated Alaskan Octopus Cocktail with Bok Choy, Citrus, Watercress, Sesame, Togarashi; and Kushi Oysters
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Crispy Pork Belly with Red Curry Vinaigrette, Kaffir Lime Oil, Fried Ginger, and Candied Cashews
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Crispy Pork Belly with Red Curry Vinaigrette, Kaffir Lime Oil, Fried Ginger, and Candied Cashews
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Crispy Pork Belly with Red Curry Vinaigrette, Kaffir Lime Oil, Fried Ginger, and Candied Cashews
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Coconut Water-Poached Hake with Fresh Green Garbanzos, Black Quinoa, Parsnip Puree, Tangerines, and Crispy Shallots
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Coconut Water-Poached Hake with Fresh Green Garbanzos, Black Quinoa, Parsnip Puree, Tangerines, and Crispy Shallots
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Coconut Water-Poached Hake with Fresh Green Garbanzos, Black Quinoa, Parsnip Puree, Tangerines, and Crispy Shallots
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Smoking Ribs: 48 Hour Braised Short Ribs with Braising Greens and Celery Remoulade
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Tropical Baba with Lime Merengue-Dipped Coconut Sorbet, Mango Coulis, Passionfruit, Cachaca, Fresh Pineapple, and Micro Cilantro
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Tropical Baba with Lime Merengue-Dipped Coconut Sorbet, Mango Coulis, Passionfruit, Cachaca, Fresh Pineapple, and Micro Cilantro
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Tropical Baba with Lime Merengue-Dipped Coconut Sorbet, Mango Coulis, Passionfruit, Cachaca, Fresh Pineapple, and Micro Cilantro
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Chocolate Tart with Cinnamon-Basil-White Chocolate Cream, Coconut Tuille, Candied Lemon Zest, and Basil Puree
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Chocolate Tart with Cinnamon-Basil-White Chocolate Cream, Coconut Tuille, Candied Lemon Zest, and Basil Puree
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Chocolate Tart with Cinnamon-Basil-White Chocolate Cream, Coconut Tuille, Candied Lemon Zest, and Basil Puree
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Armilita Chico Cocktail: Hacinda de Chihuahua, Fresh Grenadine, Lime Juice, and Orange Flower Water
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Armilita Chico Cocktail: Hacinda de Chihuahua, Fresh Grenadine, Lime Juice, and Orange Flower Water
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Armilita Chico Cocktail: Hacinda de Chihuahua, Fresh Grenadine, Lime Juice, and Orange Flower Water
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Bitter Handshake: Fernet Branca, Blood Orange Reduction, Rye Whisky, and Simple Syrup
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Bitter Handshake: Fernet Branca, Blood Orange Reduction, Rye Whisky, and Simple Syrup
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Chef William Belickis
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Pastry Chef Neil Robertson
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Chef de Cuisine Michael Blake
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Mixologist Andrew Bohrer
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Chef William Belickis, Chef de Cuisine Michael Blake, Pastry Chef Neil Robertson, and Mixologist Andrew Bohrer of Mistral Kitchen - Seattle, WA
Photo: Antoinette Bruno | April 2010
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