Chef Doug Brown
and Pastry Chef Jason Foss of Amuse, Dallas
February
2007 |
Inside Amuse
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Sugar Cones of Salmon and Crème Fraiche |
Chicken Caesar Tacos in Parmigiano Shells
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In the Kitchen at Amuse |
Tomato and Goat Cheese Tart with Olive Emulsion
|
Graham Crackers |
S’more Fondue
|
Peanut Butter and Jelly Truffles |
Chef Doug Brown of Amuse
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