Pear, Avocado, Yeast, and Nasturtiums
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Roasted Diver Scallops, Kohlrabi, Apple, Buckwheat, and Tarragon
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Roasted Diver Scallops, Kohlrabi, Apple, Buckwheat, and Tarragon
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Roasted Diver Scallops, Kohlrabi, Apple, Buckwheat, and Tarragon
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Roasted Diver Scallops, Kohlrabi, Apple, Buckwheat, and Tarragon
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Monterey Bay Abalone and Pumpkin Roasted with Seaweed and Cocoa
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Monterey Bay Abalone and Pumpkin Roasted with Seaweed and Cocoa
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Atlantic Cod and Young Carrots with Sweet Onions and Marrow Broth
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Atlantic Cod and Young Carrots with Sweet Onions and Marrow Broth
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Atlantic Cod and Young Carrots with Sweet Onions and Marrow Broth
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Atlantic Cod and Young Carrots with Sweet Onions and Marrow Broth
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Roasted Foie Gras with the First Flowers of Spring and Walnut
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Roasted Foie Gras with the First Flowers of Spring and Walnut
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Roasted Foie Gras with the First Flowers of Spring and Walnut
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Boudin Blanc, Wild Watercress, Dates, and Garlic
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Boudin Blanc, Wild Watercress, Dates, and Garlic
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Executive Chef David Kinch
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Chef de Cuisine John Paul Carmona
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Chef David Kinch and Chef de Cuisine John Paul Carmona of Manresa - Los Gatos, CA
Photo: Antoinette Bruno | February 2010
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