Beets Three Ways with Burrata
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Beets Three Ways with Burrata
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Daily Crudo: Fluke with Hibiscus, Ginger, and Serrano Peppers; Cucumbers with Avocado; Island Creek Oyster with Harissa
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Daily Crudo: Fluke with Hibiscus, Ginger, and Serrano Peppers; Cucumbers with Avocado; Island Creek Oyster with Harissa
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Soft Cheese Lasagna with Pistachios, Peas, and Chanterelles
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Soft Cheese Lasagna with Pistachios, Peas, and Chanterelles
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Seared Striped Bass with Eggplant Pepper Ravioli, Tomatoes, and Black Olives
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Seared Striped Bass with Eggplant Pepper Ravioli, Tomatoes, and Black Olives
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Seared Striped Bass with Eggplant Pepper Ravioli, Tomatoes, and Black Olives
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Grilled Stuffed Quail with Pickled Peaches, Mascarpone, Cress, and Tomatoes
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Cherry Cream Tart with Yogurt Sorbet, Mint, and Sesame Crunch
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Cherry Cream Tart with Yogurt Sorbet, Mint, and Sesame Crunch
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Cherry Cream Tart with Yogurt Sorbet, Mint, and Sesame Crunch
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Strawberry Pizzelle Gelato Cone with Strawberry, Anise, and Rose
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Blueberry Lime Parfait
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Peach Almond Torta with Blackberry, Moscato, and Candied Fennel
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Peach Almond Torta with Blackberry, Moscato, and Candied Fennel
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Pastry Chef Susan Abbott
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Sommelier Brahm Callahan
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Chef Jody Adams and Pastry Chef Susan Abbott of Rialto - Boston, MA
Photo: Antoinette Bruno | September 2009
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