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$20 Dinner with Steven Satterfield 

FARM-TO-TABLE: Satterfield (clockwise from left) makes a salad of beets, carrots, and bitter greens, ladles mushroom and bok choy broth into bowls to complement his spring onion frittata, then stacks the fluffy layers on individual plates.

Image credit: Adam Komich


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Uploaded: Apr 24, 2014
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