Iberian Ham Gel and Sponge of Potato
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Oyster with Gel of the Sea, Salicornia, and Seawater Distillate
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Oyster with Gel of the Sea, Salicornia, and Seawater Distillate
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Gillardeau oyster shell
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Oxtail "Ravioli" Wrapped in Bread, Sticky Broth, and Tahoon Cress
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Homemade Black Pudding, Red Bean Puree, Fried Cabbage, and Edible Wildflowers
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Pigeon in the Forest: Grilled Pigeon, Dried Yucca Infused with Sherry, and Cassava Root
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Pigeon in the Forest: Grilled Pigeon, Dried Yucca Infused with Sherry, and Cassava Root
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Moss on the Wall: Apple Compote, Mint, Pistachio Dust, Cider Sponge, and Atchina Cress served vertically on a slate
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Sustraiak, Gorka Izagirre Txakoli wine aged in oak barrels for three months
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Wine pairing provided by Jose Ramon Calvo, Enologist at Gorka Izagirre, house winery at Azurmendi - Bilbao, Spain
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Azurmendi - Bilbao, Spain
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Azurmendi - Bilbao, Spain
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Jose Ramon Calvo, Enologist at Gorka Izagirre, house winery at Azurmendi - Bilbao, Spain
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House winery Gorka Izagirre at Azurmendi - Bilbao, Spain
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House winery Gorka Izagirre at Azurmendi - Bilbao, Spain
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Chef Eneko Atxa of Azurmendi - Bilbao, Spain
Photo: Jessica Dukes | January 2011
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