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August 2013 Exercise Quentin Reid, Culinary Student, The Chefs Academy, Morrisville, NC

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Seafood Paella, homemade squid ink pasta, with shrimp, clams, and calamari, peas, pearl onions, and heirloom tomatoes; in a white wine broth with a hint of black truffle. Topped with some wild salmon caviar

 

 

 

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