6.19.09

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nicoise “6.19.09”

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sockeye salmon, long pepper, purslane, cucumber “set one”

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sockeye salmon, long pepper, puslane, cucumber “set two”

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“anticuchos” of fresh duck heart, melted swiss chard stems, creamy miso

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ditto

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duck breast a la plancha, dashi, washington cherries, basil flowers, craklin

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chef lyle reaping the benefits of plating the foie gras milkshakes…

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the backbone – roger & jose

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“mators”

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About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
This entry was posted in chefs & restaurants, rainbow lodge. Bookmark the permalink.

2 Responses to 6.19.09

  1. CT says:

    chef, that duck anticucho looks f….nice!!!!!!!!…that taste has to blow your mind!!….good job!

  2. plinio says:

    your duck and anticuchos plates are fucking killer!! mind if i borrow your plate style?

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