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Chef Colleen O'Hare of Kitchen 1924, Dallas
February 2007

Hemp-Seed Crusted Frogs’ Legs, Corn Puree, Tom Spicer Greens
Prosciutto-Wrapped Monkfish

Crab Apple, Persimmons, Pomegranate and Tom Spicer Lettuce
Roasted Duck Breast with Duck and Mushroom Roulade

Chef Colleen O’Hare
  

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Tagliatelle with Chanterelle Mushrooms
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