Wagyu Beef on Japanese Warming Box with Vintage Housemade Kimchees
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Chef Boswell puts a hot coal in the box to keep the wagyu warm at the table.
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Sake and Miso Glazed Japanese Mero Sea Bass with Udon, Soba and Green Tea Noodles, Italian Summer Truffles, Lobster, Crab and Shark’s Fin Broth
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“Surf and Turf:†Seared Prime Filet of Beef Tenderloin and Grilled Jumbo Gulf Shrimp Yakitori with Sake Glazed Sweet Potato, Wilted Lacinato Kale and Tempura Asian Greens
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“Fish and Chips:†Beer-Battered Hawaiian Sunfish with Local Sweet Potato Purée, Curried Taro Root Chips and Spicy Red Chili Caramel
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Chef Scott Boswell of Stella! - New Orleans, LA
Photo: Antoinette Bruno | May 2008
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