Shredded Kale Caesar, Parmiggiano Reggiano, Preserved Lemon, and Grilled Croutons
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Shredded Kale Caesar, Parmiggiano Reggiano, Preserved Lemon, and Grilled Croutons
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Shredded Kale Caesar, Parmiggiano Reggiano, Preserved Lemon, and Grilled Croutons
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Bone Marrow, Tuna Tartare, and Fried Quail Eggs
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Bone Marrow, Tuna Tartare, and Fried Quail Eggs
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Bone Marrow, Tuna Tartare, and Fried Quail Eggs
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Oysters and Pearls
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Oysters and Pearls
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Oysters and Pearls
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Beef Short Rib, Celery, Carrots, and Candied Horseradish
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Beef Short Rib, Celery, Carrots, and Candied Horseradish
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Beef Short Rib, Celery, Carrots, and Candied Horseradish
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Staff Meal: Pork Belly Fried Rice
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Staff Meal: Pork Belly Fried Rice
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Midnight Moon, Green Peaches, and Soy Caramel
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Midnight Moon, Green Peaches, and Soy Caramel
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Midnight Moon, Green Peaches, and Soy Caramel
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Pineapple Upside Down Cake, Foie Caramel, and Sarsparilla Ice Cream
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Pineapple Upside Down Cake, Foie Caramel, and Sarsparilla Ice Cream
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Pineapple Upside Down Cake, Foie Caramel, and Sarsparilla Ice Cream
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Yuzu Semifreddo, Peach Sorbet, Chili Oil, Cocoa Nibs, and Cilantro
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Yuzu Semifreddo, Peach Sorbet, Chili Oil, Cocoa Nibs, and Cilantro
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Yuzu Semifreddo, Peach Sorbet, Chili Oil, Cocoa Nibs, and Cilantro
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Chef de Cuisine Adrian Villarreal of The Spence – Atlanta, GA
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Chef de Cuisine Adrian Villarreal of The Spence – Atlanta, GA
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The Spence – Atlanta, GA
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The Spence – Atlanta, GA
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The Spence – Atlanta, GA
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The Spence – Atlanta, GA
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The Spence – Atlanta, GA
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The Spence – Atlanta, GA
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The Spence – Atlanta, GA
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Chef Richard Blais and Pastry Chef Andrea Litvin of The Spence - Atlanta, GA
Photo: Shannon Sturgis | June 2012
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