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September 2011 Exercise Takara Barnes, Chef de Cuisine, Currant American Brasserie, San Diego, CA

Artisan mixed green salad, quick pickled pohole ferns, roasted grapes, macadamia nuts and grilled tomato and sesame vinaigrette

Coq au Vin served with caramelized chipollini onions, pan roasted wild mushrooms, baby carrots and micro flowers

 

 

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