chris powell, a culinary paradigm
this is a study of evolution, influence and transition. this is my art
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Recent Posts
future food farms/ orange hill market vegetable salad
barramundi
barramundi and barigoule
stone fruit burrata &prosciutto salad
blackened ahi sashimi
Soft shell crab with Japanese flavors
Conundrum aged Saison spiced chile crab
Copper river salmon
Soft shell crab time
The first run burnt vanilla black cherry balsamic
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Miso ginger glazed Pacific Coast Saba
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greg norman wagyu new york
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cornish game hen
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new hiramasa
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char siu roasted octopus
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aloha crab salad
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sizzling black bean carpaccio
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"hot n cold" snake river farms wagyu beef carpaccio
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free form wor wonton soup
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sizzling black bean carpaccio
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