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April 2012 Exercise Eddie Wilson, Executive Chef, The Chef’s Academy, Raleigh, NC

 

 

Bronzed Shrimp over Andouille Braised Spinach with Créole Remoulade and Cocktail Sauce

 

 

 

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Serving Solutions by Bauscher

 

 

 

Tasting the World Vol. 2 by Tafelstern

 

 

 

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