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Chef Ryan Poli and Pastry Chef Kriss Harvey of Butter -- Chicago
December 2006

Lobster Fricassee, Lobster Cream

Squab and Foie Gras

Chef Ryan Poli working the Jade plancha

Scallops on the plancha

Squab and Foie Gras, Red Cabbage Perogi, Swiss Chard

Flight of exotic salts

Mock Risotto with Honey Crisp Apples, Date Puree, Almonds and Bay Leaf Ice Cream

House-Cured Salmon with Cucumber and Pickled Red Onoin, Avocado Puree, Yuzu-Chile Vinaigrette

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