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Chef Mihoko Obunai and Chef Joe Truex of Repast — Atlanta, GA
November 2006


Kombu-Cured Hamachi

Steamed Halibut, Shiitake Mushrooms, Soy Onion Vinaigrette

Macrobiotic Composition

Braised Pork Belly, Braised Daikon, Hot Mustard

Muscovy Duck Breast, Red Wine, Escargot Risotto

The Dining Room at Repast

Banana Pecan Bread Pudding, Rum Sauce

Japanese Style Cheesecake

Terrine au Chocolat, Japanese Sea Salt
 

   
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