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Chef David Gilbert and Sommlier/Mixologist Phillip Natale of Luqa, Dallas
February 2007

The Glass-Walled Kitchen at Luqa

Chef David Gilbert on the Line

Eggplant and Garlic Soup with Rosemary Aroma

Fruit Slider with Rosewater Cream and Passion Fruit Curd

Squab “Through a Glass” with Barley Risotto

Fruit Spritzer in Ice with Vanilla Scent

Kangaroo Loin with Potato Gnocchi

Deconstructed Sweet Potato Crème Brulee

The Bar at Luqa

Phillip Mixes his Banana Daquiri with Frangelico Whip

Phillip’s Homemade Ginger Noggin in a Holiday Martini

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