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September 2011 Exercise Luke Trinosky, Chef Instructor, The Chef’s Academy, Indianapolis, IN

 

Garden Salad, the fresh kill – Cucumber on the Vine, Yellow Champagne Tomatoes, Beet Root, Little Finger Carrots, Corn with Silk, Sweet Basil, Sage, Sorrel, Extra Virgin Olive Oil and Celtic Sea Salt

 

 

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Are you ENJOYing this plate? Peek here!

 

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