Credit to @calvinmiller32 Asparagus Tart, Brown Butter Hollandaise, Alliums, Cured Egg Yolk.
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Glad to be back in the kitchen with my crew, doing busy services again. Felt great to see the dishes I’ve been developing over the last couple of months, finally come to fruition and make their way from the kitchen to the dining room. Lots of happy customers and four happy (and somewhat delirious by the end of the week!) chefs. Onwards!
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