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February 2011 Exercise Mathew Kline, Chef Instructor, The Art institute of Phoenix, Phoenix, AZ,

Soy Glazed Cod with a Preserved Myer Lemon and Escarole Sauté, Garnished with Parsley Oil

Pan Seared Diver Scallops with a Apricot and Brussels Jam, Served with a Caramelized Apricot Emulsion Sauce

 

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