Breast of Duck Rolls with Leek and Rosemary Jam

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Chef Anthony Gans

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Japanese Ceviche on Wonton Leaves

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Dinner Setting in the Gallery

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Cooking for Keith Richards

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Still Life with Cheeses

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Toasted Gnocchi in Black Truffle Cream

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Chef Anthony Gans

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Constant State Coffee. Fresh roasted by Chef Anthony Gans. Visit our SHOP page!

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Coffee Mousse Petit Fours in Chocolate Cups

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Chef Anthony with the artist, Henry Taylor

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Braised Pork Belly with Caramelized Apple and Maple Mustard over Brussels Slaw

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Plantain Mousse in Chocolate Cups

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With Esa-Pekka Salonen

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Breast of Duck Rolls with Leek and Rosemary Jam

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Rabbit Gillette's with Sliced Cornichons on Pretzel Bread

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An Italian Feast

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Toasted Gnocchi with Black Truffle Cream

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Farfalle Pasta with Artichoke, Asparagus and Lemon

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Six Layer Lasagna Bolognese

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Small Appetizer Table

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Chicken Saltimbocca with Prosciutto, Sage and Provolone

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The Proud Chef

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Pesce all'Acqua Pazza, Fresh Halibut with Charred Tomatoes and Marjoram

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