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October 2010 Exercise – Phat (Pat) Chau, Culinary Student, The Art Institute of Phoenix, Scottsdale, AZ
Sunday Brunch Reconstructed
– Home Fry Vichyssoise with puree of roasted red and green bell pepper
– Soft-boil egg with bacon crisp, manchego flakes and mint oil
– Strawberries poached in rose sparkling wine on top rose sparkling wine reduction
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