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Chef Kevin Maxey and Pastry Chef Shannon Swindle of Craft, Dallas
February 2007

Sommelier Aaron Rodonis

Chef Kevin Maxey

Rabbit Gallantine

Lump Crab Risotto with Baby Sorrel and Lemon Confit

Roasted and Braised Guinea Hen with Savoy Cabbage and Shiitake Mushrooms

Roasted and Braised Wild Boar with Dried Fruit

Abalone Mushroom

Kabocha Squash Tortellini with Chestnut Honey and Sage

Croissant with House Churned Cultured Butter and Apple Sauce

Goat Ricotta Cheesecake, Goat Butter Brittle, Poached Forelle Pear

Baked-to-Order Honey Tuiles

Ellis Country Pecan Chocolate Tart with Cinnamon Ice Cream

Pastry Chef Shannon Swindle

Up Close with Shannon

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