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Pork 4 ways

Sous vide tenderloin, pork dumplings, bacon braised red cabbage, smoked bacon fat powder, pickled chanterelles and baby zucchini 

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This entry was posted on October 8, 2016 at 11:01 pm and is filed under Chef. 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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