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Italian Style Pierogi

White Truffle and Potato Ravioli with Braised Beet Greens, Duck Fat Confit Shallots, Lobster Mushrooms, and Red Wine Reduction.

This entry was posted on September 15, 2010 at 10:25 pm and is filed under Chef with tags , , , , , . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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