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LA Food & Wine 2019 The Great Steakout and BBQ
Brisket Burnt Ends, Creamy Polenta with pickled red onions and fermented chow chow from Chef Kyle Johnson of Bourbon Steak
By
Elise Thompson
|
Published
August 29, 2019
|
Full size is
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Chimichurri Rojo-Rubbed Leg of Lamb on damper flatbread with yogurt from Chef Curtis Stone of Gwen's Butcher Shop and Restaurant.
IMG_7806 (Copy)
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