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plating the asparagus and coppa
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asparagus and coppa with bitter greens, poached egg and white truffle vinaigrette
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an attentive class at De Gustibus
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pan roasted scallops
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Chef Polo Dobkin presenting his pan roasted scallops
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the short ribs braising
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the finished product: braised short rib served with Boulanger potato, onion jam and horseradish cream
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passion fruit panna cotta with macadamia nut crunch