Black Pepper and Parmesan Souffle with Uni and Dungeness Crab Fondue
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Black Pepper and Parmesan Souffle with Uni and Dungeness Crab Fondue
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Tempura Mozzarella Amuse Bouche
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Amuse Bouche: Deviled Quail's Egg, Cream Puff with Laura Chanel Goat Cheese, and Alsatian Style-Tart Flambe
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Alaskan Black Cod with Black Garlic, Berkshire Pork Belly, and Lemon-Herb Gnocchi
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Alaskan Black Cod with Black Garlic, Berkshire Pork Belly, and Lemon-Herb Gnocchi
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Alaskan Black Cod with Black Garlic, Berkshire Pork Belly, and Lemon-Herb Gnocchi
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Alaskan Black Cod with Black Garlic, Berkshire Pork Belly, and Lemon-Herb Gnocchi
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Roast California Squab with Chestnut Ravioli, Brussels Sprouts, and Chesnut Honey
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Roast California Squab with Chestnut Ravioli, Brussels Sprouts, and Chesnut Honey
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Roast California Squab with Chestnut Ravioli, Brussels Sprouts, and Chesnut Honey
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Roast California Squab with Chestnut Ravioli, Brussels Sprouts, and Chesnut Honey
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South Texas Antelope with Vanilla-Scented Sweet Potato and Piquillo Pepper Escabeche
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South Texas Antelope with Vanilla-Scented Sweet Potato and Piquillo Pepper Escabeche
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Chef Peter Armellino
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The Plumed Horse
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The Plumed Horse
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The Plumed Horse
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The Plumed Horse
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The Plumed Horse
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Chef Peter Armellino of The Plumed Horse - Saratoga, CA
Photo: Antoinette Bruno | February 2010
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