Shaved Brussels Sprouts, Toasted Hazelnuts, Gala Apples, Shaved Pecorino, and White Balsamic Vinaigrette
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Shaved Brussels Sprouts, Toasted Hazelnuts, Gala Apples, Shaved Pecorino, and White Balsamic Vinaigrette
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Hitachino Nest White Ale, Kiuchi Brewery, Ibaraki-ken Naka-gun, Japan paired with Shaved Brussels Sprouts, Toasted Hazelnuts, Gala Apples, Shaved Pecorino, and White Balsamic Vinaigrette
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Pan-seared Scallop, Farro, Almonds, and Roasted Red Grapes
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Pan-seared Scallop, Farro, Almonds, and Roasted Red Grapes
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Tripel Karmeliet, Brouwerij Bosteels, Buggenhout, Belgium paired with Pan-seared Scallop, Farro, Almonds, and Roasted Red Grapes
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Gulf Shrimp, Clams, Tomato-Fennel Sauce, Chorizo, White Beans, and Bread with Smoked Paprika Aïoli
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Gulf Shrimp, Clams, Tomato-Fennel Sauce, Chorizo, White Beans, and Bread with Smoked Paprika Aïoli
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LA 31 Boucanee Smoked Wheat Ale, Bayou Teche Brewery, United States paired with Gulf Shrimp, Clams, Tomato-Fennel Sauce, Chorizo, White Beans, and Bread with Smoked Paprika Aïoli
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Braised Beef Cheek, Rosemary Mashed Potatoes, Sweet Onions, Spinach, and Black-eyed Peas
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Braised Beef Cheek, Rosemary Mashed Potatoes, Sweet Onions, Spinach, and Black-eyed Peas
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LA 31 Bière Noire Dark Roasted Ale, Bayou Teche Brewery, United States paired with Braised Beef Cheek, Rosemary Mashed Potatoes, Sweet Onions, Spinach, and Black-eyed Peas
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Chef Alex Harrel of Sylvain – New Orleans, LA
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Chef Alex Harrel of Sylvain – New Orleans, LA
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Cicerone Liam Deegan of Sylvain – New Orleans, LA
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Co-Owner Sean McCusker of Sylvain – New Orleans, LA
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Sylvain – New Orleans, LA
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Sylvain – New Orleans, LA
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Sylvain – New Orleans, LA
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Sylvain – New Orleans, LA
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Chef Alex Harrel, Cicerone Liam Deegan, and Co-Owner Sean McCusker of Sylvain - New Orleans, LA
Photo: Will Blunt | January 2012
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