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May 2012 Exercise Jonathan Nagar, Chef Instructor, The Art institute of Portland, Portland, OR

Grilled Pork T-Bone Steak with Whole Grain Polenta and Rapinni

Amuse:

Pickled Salmon Wrapped in Swiss Chard

Entrée:

Seared Northwest Salmon with Braised Collard Greens and an Roma and Golden Delicious Apple Salad with Fennel Essence

 

 

 

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