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Sep 20, 2010 at 1:27 PM
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September 14, 2010 | Ezra Cipes
The Daily Special
Chef Jesse Croy and the boys prepare Queen Charlotte Halibut with Red Kuri Squash Gnocchi, sauteed Rainbow Chard, and Apple Cider Beurre Blanc paired with Cipes Brut. Veg and herbs sourced from Summerhill's onsite organic garden.
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