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Chef Pano Karatassos of
Kyma
— Atlanta, GA
November 2006
Olive Oil Poached Georgia Bank Scallop, Yellow Split Pea Puree, Red Onion-Caper Salad
Steamed Mussels, Ouzo, Feta Cheese, Green Holland Peppers
Kyma Cheese Pie
Olive Oil Poached Maine Halibut in a Black Truffle Crust, Pickled Pearl Onions, Garlic Confit, Wild Mushrooms
Web Design Internship at Young, Fast-Paced Culinary Webzine
Pumpkin Risotto
Join us for our 2008 Las Vegas Rising Stars Revue on October 21st
Anne Cooper's Lunch Lessons
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