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Features Spring 2011 Recipes
 
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Summer 2011

Seared Kra Kra
Chef Rodolfo Guzmán of Boragó – Santiago, Chile
Shrimp Pil Pil
Chef Maria Igancia Jara of Restaurant Parque – Santiago, Chile
Candied Pork Butt
Chef Chris Shepherd of Catalan Food and Wine – Houston, TX
Tomatoes Filled with Aromatic Herbs in Caper Broth
Chef Josean Martinez Alija of Restaurante Guggenheim – Bilbao, Spain
Asian Pork Meatball Sandwich
Chef Bill Kim of Belly Shack – Chicago, IL
Mother’s Migas: Scrambled Egg, Jack Cheese, Corn Tortilla Strips, Housemade Salsa, Chipotle Sour Cream, Green Onions, and Garlic-Thyme-Roasted Red Potatoes
Chef Lisa Schroeder of Mother’s Bistro and Bar – Portland, OR
Caramel Pot de Crème, Cafe Dolce Sauce, and Meyer Lemon Confit
Pastry Chef Amanda Rockman of The Bristol – Chicago, IL
Passion Fruit "Tart," Sesame, Argan Oil, and Meringue
Pastry Chef Alex Stupak of wd~50 – New York, NY
The Andalusian Buck
Mixologist Jeffrey Morgenthaler of Clyde Common – Portland, OR
The Mayan
Mixologist Miguel Aranda of Yerba Buena Perry – New York, NY
 
 

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