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April 2012 Exercise John Beecham, Lead Line Cook, The Sitting Duck, Stratford, CT

 

Shrimp Plate-fried red robain prawns over a spinach salad dressed with lemon. Hoisin cocktail sauce and  Siracha remoulade

 

 

 

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Serving Solutions by Bauscher

 

 

 

Tasting the World Vol. 2 by Tafelstern

 

 

 

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