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Dinner Lab 06/23/15
Becca Francis
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At the Missouri Watercolor Society
Chef Russell Jones
Seared Bluefin
shaved squash | sunflower shoots & seeds | tamari vinaigrette
Seared Bluefin
shaved squash | sunflower shoots & seeds | tamari vinaigrette
Ricotta Agnolotti
peas | butter sauce | pea shoots
Ricotta Agnolotti
peas & bacon | butter sauce | pea shoots
Shrimp & Grits
Anson Mills grits | butter & thyme seared shrimp | crispy garlic & parmesan
Shrimp & Grits
Anson Mills grits | butter & thyme seared shrimp | crispy garlic & parmesan
Shrimp & Grits
Anson Mills grits | butter & thyme seared shrimp | crispy garlic & parmesan
Milanesa
tenderized beef round | sautéed tomato | garlic & basil
Beignet
dulce de leche | confectionary sugar
Beignet
dulce de leche | confectionary sugar
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Dinner Lab 06/23/15
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Published:
June 27th 2015
Becca Francis
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Becca Francis
Saint Louis, MO, USA
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Dinner Lab 06/23/15
This menu will highlight the magic of summer on the East Coast, along with some of Chef Russell Jones' culinary upbringing in South Carolina. Eve
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49
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Published:
June 27th 2015
Creative Fields
Photography
Photojournalism
Food
dinner
DinnerLab
DinnerLabSTL
foodies
st. louis
Copyright Info
Attribution, Non-commercial
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