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Chef Richard Reddington of REDD, San Francisco
July 2007
To Main Photo Gallery
Sweet Corn Fritters, Cherries, Vanilla Bean Ice Cream
Caramelized Diver Scallops, Cauliflower Puree and Almonds
Sashimi of Hamachi, Sticky Rice, Edamame and Lime Ginger Sauce
The Kitchen
The REDD Dining Room
Cooks Needed!
Meat Quesadilla with Avocado Cilantro Cream
The International Chefs Congress: September 14-16, 2008
Shizuo Tsuji's Japanese Cooking: A Simple Art
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