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Pier del Sol Raised Funds and Spirits Last Weekend
Chef Tony Esnault of Church and State’s salad d’ endive with forme d’ amberte, candied walnuts, shallots and sherry vinagrette
By
Elise Thompson
|
Published
October 14, 2016
|
Full size is
480 × 480
pixels
Chef Daniel Waked of The Arthur J's boneless fried chicken on a scoop of mashed potatoes
Lamb burger from Playa Provisions’ chefs Brooke Williamson and Nick Roberts.
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