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

Seared Filet with House Made Seafood Cilantro Sausage.   Micro Watercress and Balsamic Salad, Served with a Port Demi-Glace, Creamed Mushroom Sauce and Balsamic Reduction

 

I WANT TO DEEP PLATE!

 

 

100 years of tradition. Stuttgart.

 

 

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