Lobster Wellington with Duck Gastrique
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Lobster Wellington with Duck Gastrique
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Goat Liver Pate with Pickled Onions
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Goat Liver Pate with Pickled Onions
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Foie Gras and Barbecued Eel Terrine and Sweet and Sour Lettuce
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Foie Gras and Barbecued Eel Terrine and Sweet and Sour Lettuce
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Chicken-fried Lobster, Blue Cheese Sorbet, and Hot Sauce Vinaigrette
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Chicken-fried Lobster, Blue Cheese Sorbet, and Hot Sauce Vinaigrette
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The back-of-house crew from Henri and The Gage work to prepare dinner for 80 at the James Beard House
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The back-of-house crew from Henri and The Gage work to prepare dinner
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Chef Dirk Flanigan of The Gage and Henri – Chicago, IL sauces plates for pick-up
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Chef Dirk Flanagin and crew plate Chicken-fried Lobster, Blue Cheese Sorbet, and Hot Sauce Vinaigrette
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Chicken-fried Lobster, Blue Cheese Sorbet, and Hot Sauce Vinaigrette
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Dover Sole, Oysters, Caviar, and Swan Creek Maple Syrup
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James Beard Dinner with Chicago Chef Dirk Flanigan of The Gage and Henri – New York, NY
Photo: Jessica Dukes | February 2011
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