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LAFW Grand Tasting Saturday 2014
A precious deviled quail egg with puff pastry, smoked salmon roe, Caramelized Radish Salad, Frisee and Horseradish was intricately plated by Chef Joe Vasiloff of Cafe Pinot
By
Elise Thompson
|
Published
August 27, 2014
|
Full size is
440 × 440
pixels
Smoked Beef Deckle, with Burnt Lilies, Crunchy Potatoes and Horseradish from Kris Morningstar
Chef David Lefebvre of MB Post and Fishing with Dynamite scored with Vietnamese caramel Sunfed beef Shortrib with Rau Ram (Vietnamese coriander/mint)
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