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June 2013 Exercise Sue Welch, Pastry Chef, Country Club of Indianapolis, Indianapolis, IN

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Almond crusted Nutella and chocolate tart, with a raspberry and port wine poached pear

 

 

 

GET SOME HERE:  DEEP PLATE

 

 

 

 

Come4table.  Full line range; proven porcelain in the harshest banquet conditions.

 

 

 

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