Yellow Finn Potato Gnocchi, Lemon-roasted Chanterelles, Fried Brussels Sprouts, and Chervel with Firestone Walker Brewing Pivo Pilsner
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Yellow Finn Potato Gnocchi, Lemon-roasted Chanterelles, Fried Brussels Sprouts, and Chervel with Firestone Walker Brewing Pivo Pilsner
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Yellow Finn Potato Gnocchi, Lemon-roasted Chanterelles, Fried Brussels Sprouts, and Chervel with Firestone Walker Brewing Pivo Pilsner
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Grilled White Sea Bass, Sweet Potato, Corn, Lacinato Kale, and Alma Pepper Butter with Ommegang Duvel Rustica
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Grilled White Sea Bass, Sweet Potato, Corn, Lacinato Kale, and Alma Pepper Butter with Ommegang Duvel Rustica
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Grilled White Sea Bass, Sweet Potato, Corn, Lacinato Kale, and Alma Pepper Butter with Ommegang Duvel Rustica
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Beef Bone Marrow, House Pastrami, Red Mizuna, Pickled Mustard Seeds, and Rye Crouton with Dogfish Head Indian Brown Ale
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Beef Bone Marrow, House Pastrami, Red Mizuna, Pickled Mustard Seeds, and Rye Crouton with Dogfish Head Indian Brown Ale
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Beef Bone Marrow, House Pastrami, Red Mizuna, Pickled Mustard Seeds, and Rye Crouton with Dogfish Head Indian Brown Ale
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Oven-roasted Pheasant, Parsnip Purée, Brussels Sprouts, Bacon, and Huckleberry with Trappistes Brasserie Rochefort "6"
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Oven-roasted Pheasant, Parsnip Purée, Brussels Sprouts, Bacon, and Huckleberry with Trappistes Brasserie Rochefort "6"
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Oven-roasted Pheasant, Parsnip Purée, Brussels Sprouts, Bacon, and Huckleberry with Trappistes Brasserie Rochefort "6"
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Chef Adam Dulye, Cellarmaster Christian Albertson, and Beer Director Mike Reis of The Abbot’s Cellar - San Francisco, CA
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Chef Adam Dulye of The Abbot’s Cellar - San Francisco, CA
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Cellarmaster Christian Albertson of The Abbot’s Cellar - San Francisco, CA
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Beer Director Mike Reis of The Abbot’s Cellar - San Francisco, CA
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The Abbot’s Cellar - San Francisco, CA
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The Abbot’s Cellar - San Francisco, CA
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The Abbot’s Cellar - San Francisco, CA
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Chef Adam Dulye, Cellarmaster Christian Albertson, and Beer Director Mike Reis of The Abbot’s Cellar - San Francisco, CA
Photo: Katherine Sacks | October 2012
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