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center for the book

D’affinios and Chevre De Bellary
Marinated Olives
Spanish Almond with Sea Salt and Olive Oil

Black Mission Figs in Balsamic

Heirloom Tomato Bruschetta  

Modjool Dates with Mascarpone and Sage Honey

Celery Root Remulade with Sopresetta

Crostini of Artichoke

Asparagus Toast with Lucques Olive Relish and
Shaved Parmesean

Catalan Pimienton Prawns

Seared Ahi Tuna with Radish Sprouts