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Lining up
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Lots of Roasted Root Vegetable Salad
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Chef Kelly Liken preparing her first dish
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Place Setting
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Eric introducing the chefs
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Roasted Root Vegetable Salad with Toasted Hazelnuts
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Prepping the Line
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First Course
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Second Course
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Third Course
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Fourth Course
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Fifth Course
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Sixth Course
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Prepping the staff
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Proscuitto-wrapped Prawns with Tomato Pesto
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Elk Carpaccio with Bulgur Taboulleh Salad and Mustard Creme
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Roasted Potato Gnocchi with Chorizo, Clams and Rabe
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Roasted Pork Ribs with Sicilian Oregano and Coriander Yogurt
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Decadent Chocolate Cake with espresso meringue batons and mocha pastry cream
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Quickfire from Terlato