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Easy
Kumu with Lemongrass Sauce
Fish Steamed in Leaves
Iceberg Wedge with Creamy Dressing
Fondue Savoyarde
It’s Not Easy Being Green
By
REGINA SCHRAMBLING
Shallot Sambar
Goose with Chestnut Stuffing
Rose Pistola’s Calamari Cakes
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Potée (French Meat and Vegetable Stew)
Lemongrass Syrup
Parsley Salad
Perfect Wild Rice
Azuki Bean Ice Cream
Stir-Fried Cabbage and Carrots
Cleaning Calamari
Black Truffle Sabayon
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