Posted By: Jay Murray
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Striped Bass and White Asparagus puree
Kellen Crumb C.D.C of the Hot Stove Club in the Air Canada Centre Striped Bass, Whit asparagus Puree, Butter Tossed Romanesco, Shaved Purple Cauliflower, Butter Sous-Vide White Asparagus, Garlic Spinach Gel, Crispy SpinachMinus 8 Verjus Gastrique, Chicken Schmaltz Powder
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