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Challenge
55MIN
Uni Egg
A Providence classic: warm egg yolk in its shell, blanketed with Champagne beurre blanc, sweet Santa Barbara uni, herbs, and crisp brioche. It’s luxe but precise—seconds matter—so have everything ready before you plate.
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Challenge
5H 30MIN
“Fair of the Flowers” (Feria de las Flores)
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Challenge
1H 35MIN
Shima Aji Ceviche with Variety of Limes and Lemons in Different Textures
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Medium
30MIN
Lavender Cookies
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Medium
45MIN
Koji Grilled Lamb
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Medium
55MIN
Poke Latkes
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Medium
10H 30MIN
Gnocchetti with Neapolitan "Scaniuziello" Genovese Ragù by Chef Marco Giugliano
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Challenge
120H 0MIN
Tide Pool Memories: A Fine Dining Caviar Dish Inspired by the California Coast
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Medium
3H 20MIN
Fig Leaf Basque Cheesecake by Chef Ari Miller
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Easy
25MIN
Wild Arugula and Persimmon Salad by Chef Asaf Maoz
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Challenge
4H 0MIN
Hiramasa au Poivre
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Easy
40MIN
Sprouting Cauliflower "Shawarma" by Chef Asaf Maoz
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Medium
20MIN
Bigoli Nero by David Nayfeld
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Challenge
5H 40MIN
Octopus al Pastor
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Medium
1H 34MIN
Zero Waste: Frozen Ripe Peach Smoothie by Dominique Crenn
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Medium
15H 20MIN
Snail porridge by Heston Blumenthal
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