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December 2010 Exercise – Thomas Allen, Chef Instructor, Cook Street School of Fine Cooking, Denver, CO

Bowl: Pizzoccheri — Buckwheat and Farro Linguine with potatoes, Brussel sprouts, Parmigiano Reggiano and bread crumbs in a garlic sage butter.

Plate: Herb-crusted rack of lamb chops with a potato pavé.

To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

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