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December 2013 Exercise James Stasio, Culinary Student at The Chefs Academy and Saute Cook at The Angus Barn, Morrisville, NC

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Grilled New York Strip over a Wild Mushroom and Beef Stock Risotto with a Roasted Corn Succotash and a Cabernet Cranberry Reduction Gastrique

 

TAFELSTERN

 

I WANT TO DEEP PLATE!

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