Txalaparta, Domaine Bordatto Etxaldea, Spain, 2010
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Chestnut Soup, Duck-Mushroom Hash, Toasted Pistachios, Fried Quail Egg
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Chestnut Soup, Duck-Mushroom Hash, Toasted Pistachios, Fried Quail Egg
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Chestnut Soup, Duck-Mushroom Hash, Toasted Pistachios, Fried Quail Egg paired with
Txalaparta, Domaine Bordatto Etxaldea, Spain, 2010
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Merluza and Salsa Verde paired with Remelluri, Blanco, Rioja, Spain, 2007
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Merluza and Salsa Verde
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Merluza and Salsa Verde
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Lobster-Beef Skewers with Sherry Glaze, Peanuts, Guindilla Chili, and Espelette
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Lobster-Beef Skewers with Sherry Glaze, Peanuts, Guindilla Chili, and Espelette paired with Campillo, Pago Cuesta Clara Raro Reserva Tempranillo, Rioja, Spain, 1998
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Lobster-Beef Skewers with Sherry Glaze, Peanuts, Guindilla Chili, and Espelette paired with Campillo, Pago Cuesta Clara Raro Reserva Tempranillo, Rioja, Spain, 1998
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Lamb Chop, Sweetbread Face, Artichoke Purée, and Candied Sevilla Orange paired with Syrah Blend, Mas Martinet, Priorat, Spain
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Syrah Blend, Mas Martinet, Priorat, Spain
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Lamb Chop, Sweetbread Face, Artichoke Purée, and Candied Sevilla Orange
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Lamb Chop, Sweetbread Face, Artichoke Purée, and Candied Sevilla Orange
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Sommelier Paul Rodriguez of Tinto - Philadelphia, PA
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Sommelier Paul Rodriguez of Tinto - Philadelphia, PA
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Sous Chef Jose Olmeda and Sommelier Paul Rodriguez of Tinto - Philadelphia, PA
Photo: Shannon Sturgis | November 2012
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