Hinona Kabu Turnips, Olive Oil Poached Duck Egg and Green Sauce with Meyer Lemon, Parsley, Cilantro and Olive Oil
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Hinona Kabu Turnips, Olive Oil Poached Duck Egg and Green Sauce with Meyer Lemon, Parsley, Cilantro and Olive Oil
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Butternut Squash Casoncelli, Prosciutto and Sage
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Butternut Squash Casoncelli, Prosciutto and Sage
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Butternut Squash Casoncelli, Prosciutto and Sage
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Wisconsin Trout and Sour Cream Soup, Applewood Bacon and Potato Steeped in Cheesecloth and Cream
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Wisconsin Trout and Sour Cream Soup, Applewood Bacon and Potato Steeped in Cheesecloth and Cream
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Wood-grilled Illinois Goat Steak, Green Farro, Black Walnuts, Raisins, Chile Arbol and Pea Tendrils
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Wood-grilled Illinois Goat Steak, Green Farro, Black Walnuts, Raisins, Chile Arbol and Pea Tendrils
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Wood-grilled Illinois Goat Steak, Green Farro, Black Walnuts, Raisins, Chile Arbol and Pea Tendrils
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Chef de Cuisine Jason Vincent of Nightwood - Chicago, IL
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Nightwood - Chicago, IL
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Nightwood - Chicago, IL
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Nightwood - Chicago, IL
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Chef de Cuisine Jason Vincent of Nightwood - Chicago, IL
Photo: Antoinette Bruno | January 2011
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