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Components:

Chioggia Beet – gel and pickled
Parsnip – centers sous vide and fried strands
Turkey Chicharrones
Cocoa Nib – cooked in sherry vinegar
Russian Blue Potato – steamed
Swiss Chard – pickled
Rutabaga – powdered
Rosemary – fried in potato starch
Pea Tendrils
Turkey Consomme (poured over once presented)

Eric

 

 

 

 

 

 

 

 

 

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